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Haluska / Haluski / Kapusta
(Cabbage and Noodles)
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Prep. Time: 0:20
Serves: 6 - 8

1/2 med. head cabbage - coarsely shredded
2 lrg. onions - sliced thin
1/2 cup bacon grease OR real butter
1 lb. bag wide egg noodles OR kluski noodles - prepared as directed
2 tsp. paprika
1 tsp. seasoned salt
1 tsp. celery salt
1/2 tsp. black pepper

Ingredients at Firehouse Pantry


-In a large skillet or wok over medium-high heat, sauté cabbage and onion in butter/grease until tender; cover and simmer over medium heat for 10 minutes.
-Stir in seasonings and cooked noodles; cook until warm throughout.

Notes: To make this a main course, sauté 1 lb. sliced Kielbasa with the cabbage and onion. Frozen egg noodles work best for this recipe. In many traditional recipes, I have also seen people stir in about 1/2 cup sour cream to the finished product. I have made it both ways and think it tastes better without.

Make It A Meal: Serve with Hungarian Cucumber Salad

(9) Visitor Comments:

  • My mother was born in Hungary and this was a weekly meal in our home especially on Friday's (Catholic) during the 40's, 50's and 60's. My children always request this when they come home to visit as well! Have never tried it with the kielbasa but will try! And we cooked cabbage for at least a half hour until it turns a light brownish color!

  • I made it at home, and it turned out to be a huge success. They keep wanting me to make it again!

  • I made this for the second time yesterday. It was such a hit at home, I made it to take to an Easter brunch. Everyone loved it and complimented me on it. I added the kielbasa and used frozen egg noodles (they looked and tasted like homemade).

  • My mom used to add paprika to her dish to give the dish some color and flavor...she served it with something called a 'cottage ham' which is something I think is unique to Northeast Ohio because I sure can't find it anywhere in California!

  • I really love this recipe! I used frozen egg noodles and 1/4 C. bacon grease and 1/4 C. butter. I also added the bacon I fried to get the grease. I broke it up into small pieces. It tasted like sauerkraut piegrohes. I took it to work and it was a really big hit.

  • MMMMMMMMMM. Yummy, my father made this for us all the time. I now feed my family this recipe with kielbasa, we add a dolap of sour cream, an extra sprinkle of paprika and then right at serving a large dose of soy sauce and Tabasco. We eat this about once a week, and many of my friends have taken to serving this dish often too. Was glad to see you offering it fot those who may not know.

  • My great-grandmother and grandmother made the best, even if I try to duplicate their recipe! It’s difficult to find good, wide noodles to use, so I’ve used lasagna noodles cut into squares after cooking them al dente first. Much better than the store-brand “extra wide noodles” which are never wide enough.

  • My grandmother made this dish often. She would melt a large pat of butter in a skillet add the cabbage noodle mixture and let it brown. No stirring! When the noodles were browned and crispy she inverted a plate on the skillet flipped the noodles onto it and rebuttered the skillet and browned the other side. She served it with sour cream. We often had smoked sausage (my Dad made it) along with this dish. PS The 'cabbage noodles' were kept in the refrigerator in a cover container ready for several days out.

  • MY FAMILY MAKES THIS WITH ROAST BEEF AND MAKES ROAST BEEF GRAVEY TO PUT OVER THE CABBAGE. WE BROWN THE CABBAGE TO A GOLDEN COLOR.

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