Haluski (Buttery Cabbage and Noodles)
Published March 1, 2023
Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
6 tablespoons unsalted butter
1 yellow onion, thinly sliced
Salt and pepper
2 pounds green cabbage (about 1 small), core chopped and leaves thinly sliced
12 ounces wide egg noodles
Nutritional analysis per serving (4 servings)
77 grams carbs; 117 milligrams cholesterol; 551 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 9 grams fiber; 850 milligrams sodium; 16 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, melt 5 tablespoons of the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring often, until softened and lightly browned, 3 to 6 minutes. Add the cabbage, season generously with salt and pepper, and stir to combine. Reduce heat to medium-low, cover the pot and cook, stirring occasionally, until the cabbage is tender but not mushy, 35 to 40 minutes. (Browning is welcome, but if you see burning, reduce the heat and add a tablespoon or two of water.)
- Step 2
Meanwhile, bring a large pot of salted water to a boil. When the cabbage is done, remove from heat and keep covered. Add the noodles to the boiling water and cook according to package directions. Reserve ½ cup pasta water, then drain the noodles.
- Step 3
Add the noodles, reserved pasta water and remaining 1 tablespoon butter to the cabbage. Stir over medium-high heat until the noodles are saucy and glossed with melted butter, 1 to 2 minutes. Season to taste with salt and pepper.
Private Notes
Comments
As a teen in the 1970’s at an event in the Catskills there was a dish on the menu called “kraut varnishkes”, aka Cabbage and Noodles. As an adult I cook it often, especially as a side with fish. I use olive oil instead of butter and add some ground fennel (many cabbage recipes use fennel or caraway seeds). In the fall, I make a slightly different version with red cabbage, red onion, fennel bulb and toss in a handful of dried cranberries. I deglaze with a little unsweetened apple juice.
My nana taught me how to make this the traditional Hungarian way. I would never use a dutch oven as the sides are too high and would keep in the steam. I use a very large stainless steel fry pan with about 1 inch sides and just add my cabbage in batches. Browning is not only welcome but necessary. Browning is where the rich flavor comes from in this dish. I go for a rich caramel color. Start with half the butter and add as needed for sticking. Fry noodles at high heat in mix for a chewy crisp.
This dish is a forgotten childhood memory. I’m a woman of color and my mother called it by its correct name that I thought she made up. It was a joy to make it again after so many years. I added nutmeg and shredded leftover pork roast just as she did.
Delicious! I used half the noodles and topped with toasted buckwheat groats.
I’ve been making versions of this for decades and calling it by Lasanki! Glad to find the correct name. I use different noodles and sometimes cabbage, sometimes Bubba’s brand sauerkraut sometimes both. Tonight it was Napa cabbage and bowtie pasta. Mostly cooked as written. It was fabulous
Haluski was my mom’s favorite of the Slovak foods of her childhood. It will seem like heresy but I first steam the cabbage and onions until they just begin to soften. Then I start adding butter as the mixture browns. I don’t skimp on the butter but doing it this way does reduce the overall amount, for which my cholesterol is grateful. And the result is still plenty delicious! Add sides of fresh potato pancakes and homemade applesauce … locally made kielbasa… you can’t go wrong with these and other dinner variations!