When I made haluska for the first time, the family’s response was, “Ha-whata?” Now they ask for it by name when they know I’m picking cabbage, and even the youngest, my fussy eater, loves it. I kid you not – both boys ate leftover haluska for breakfast this morning. I make an assortment of things with cabbage, including sauerkraut, but this is our family’s favorite.
Haluska – Hungarian Cabbage and Noodles recipe
Adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman.
- 1/2 cup butter
- 1 medium head cabbage, shredded or finely sliced
- 1 large onion, halved and sliced
- 1 pound egg noodles (or Tinkyada GF noodles)
- 1 pound carton sour cream
- Salt and black pepper
In a large stockpot (I use my 8 quart), put water to boil for noodles. Lately I’ve been using the Tinkyada brown rice spirals or shells, which are gluten free, but wide egg noodles work just fine – your choice.
Get out a BIG fry pan or Dutch oven and throw in your butter and onions. Saute over medium heat until onions start to get tender, than add the cabbage. The more evenly you cut your cabbage, the better, so it cooks evenly, otherwise you might end up with some tough bits mixed in.
If you want, you can throw in the cabbage and onions at the same time, but I like my onions really caramelized, so I start them first. Cook the cabbage and onions 15-30 minutes, flipping and mixing regularly, until tender and showing a bit of browning. Don’t skip the browning! It really add that “extra something” to the flavor of the dish.
Meanwhile, your noodles should be cooked according to package directions. aim for “al dente”, not well done, so they hold up better. Drain well.
Add the noodles to the cabbage (or the cabbage to the noodles, whichever way it fits better) and mix well. Add the sour cream and stir until distributed throughout the dish. Season with salt and pepper and serve immediately. Serves 6-10.
If you want to take this recipe low carb, just skip the noodles and cut the sour cream by about half. Gluten free is easy with the rice noodles instead of wheat noodles. You could use low fat sour cream, but it would make me very sad for you, because low fat products are filled with all sorts of weird things. If you wanted to try for casein free, you could probably cook the cabbage in refined coconut oil and try a dairy free yogurt instead of sour cream, but I’m sure the texture would be a little different. You can reheat it on the stovetop or in the microwave (or just eat it cold), but don’t overheat it or the sour cream with break and ruin the texture.
Featured on Barn Hop #78.