Recipe by Kimberly
"My Czech family dinner or lunch recipe has always been a favorite of mine. It still brings back childhood memories!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
1 medium head
salt and pepper to taste
We LOVE Halushki(how we spell it)! This has been a staple in our house since before I was born- now my kids love it too!
In order for this dish to taste SUPREME you have to fry the cabbage with the onion. In fact I put the cabbage in the pan for about 10 minutes before I add the onion. Let the cabbage lightly brown for the most tasty result. Egg noodles are great but you can use Farfalle, Rotini or Elbows. ENJOY this comfort food! We tend to use a lot of pepper and salt for this recipe as well as garlic powder.
I love Holuski, but I found the cabbage has more flavor if when you fry the butter and onion you also fry the cabbage. Its also not as soggy.
I love this classic Czech dish. So simple, cheap and comforting. However, I do agree that you should definitely sauté the cabbage along with the onion instead of steaming it separately. Also, the addition of a dollop of sour cream can't be beat. For a heartier dish with additional flavor, we also love to add some sliced kielbasa to sauté in with the onion and cabbage.
A favorite of us Western PA folks! Around here its not holuski if its not dripping in butter. 1/4 cup is NOT enough, unless you want to be eating plain cooked noodles. Start with at least 1 stick of SALTED butter to saute the onions. Use a stock pot when doing this and add the cabbage a little at a time cause it won't cook down in a timely fashion if you add it all at once. Add the noodles into the cabbage and stir in pot and add more butter as needed until it's all coated to your liking. I usually use a total of 1 1/2 sticks to 2 sticks of salted butter. This is also how my Czech grandmother made it.
I have always LOVED this recipe, maybe because I am Czech, however my Babi (who is a Czech immigrant) has never prepared it for me. The taste for this dish must be in my blood! I always fry the onion and cabbage together instead of steaming the cabbage... to me it tastes better this way, and you don't have an extra pot to clean. I always eat it with a dollop of sour cream on top... adds a creamy texture. So simple, yet SO delicious! My very American boyfriend loves it, too (although he likes it with Cheddar on the top). Prosim!
One of the most unique and delicious Czech dishes that I have tasted. My Czech/Ukrainian version is a bit different - it includes diced bacon and browned sourkraut. Always receives fantastic compliments from those who try it for the first time.
I love, love, love halushki...takes me back to my Western Pennsylvania / Ukrainian roots. However, my father and his family always added either bacon or "fatback" to this recipe. It makes it even more amazing!
Easy to throw together last minute, but could be helped with the addition of other vegetables (for color/presentation) and cayenne.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 128
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a simple cabbage soup with ground beef and veggies.
Learn how to make a creamy four-cheese pasta sauce in less than 10 minutes.
Chicken breasts are simmered in a spicy tomato and basil sauce.