In Northeastern Pennsylvania, many times you will find this at church picnics, block parties, on diner menus and in homes where it is known across the region simply as “Halusky“; a dish consisting of cooked egg noodles tossed with cabbage and onion which have been fried/carmelized in butter. Some recipes add bacon, some kielbasa, some toss the noodles with butter and cottage cheese.
In reality, though, “Halušky” actually refers to the thick, soft dumplings traditionally used in the dish, but it has now become accepted to use “halusky” to refer to the complete dish; the dumplings (or noodles) with cabbage and onions. Halusky are the national food of Slovakia.
Halusky are found in the Central and Eastern European cuisines (Slovakia, Czech Republic, Poland, Serbia, Ukraine, Lithuania, Romania and Hungary).
The homemade dumplings in this dish are SO worth the time and effort to make, trust me. This recipe is from the American Carpatho-Russian Cookbook, first published in 1968.
Rather than flick the dough into boiling water using a spoon, make the dough a little “loose” and use a spaetzle maker for the dumplings! I make my halusky using my trusty spaetzle maker all the time; it is faster and easier for me with my limitations from arthritis. Adjust the water by adding a tablespoon at a time until you get a very thick batter that will “plop” off a spoon, not run off. This consistency will alow the dough to seep through the holes in the spaetzle maker.
If you are looking for a dumpling made with grated potatoes as many Slovak cuisines use in this dish, try my recipe for Kartoflane Kluski which can be used in place of the flour-egg based dumplings called for in this recipe.
Homemade Haluski With Cabbage and OnionCourse: Sides, EntreeCuisine: Eastern European, Coal RegionDifficulty: Easy
1 medium head cabbage (about 2 pounds, cored
2 large white or yellow onions
1 stick (1/4 pound) butter (or as needed)
- Halushki (Dumplings)
1 cup all-purpose flour
2 Tablespoons water
pinch of salt
- Slice the onions and cut up the cabbage in the same fashion.
- Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned/caramelized. Add cooked dumplings. Toss well, serve hot.
- Mix flour, eggs, salt and water. Beat well until you have a medium stiff dough.
- Place dough on a plate and drop by spoonfuls into a pot of boiling salted water. Cook for 5-7 minutes.
- Strain and rinse with cold water.
- Place in pot with cabbage mixture. Mix well.
- Recipe from the American Carpatho-Russian Cookbook, 1968.
DID YOU MAKE THIS?
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Lori Fogg, A Coalcracker In The Kitchen
Sharing coal region comfort foods and nostalgia
Born and raised “a coal miner’s daughter” in Schuylkill County in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow “coalcrackers” and celebrate our unique blending of Eastern European and Pennsylvania Dutch heritage and cuisines here in northeast Pennsylvania.