In Northeastern Pennsylvania, many times you will this dish at church picnics, block parties, on diner menus and in homes called “Halusky“, which consists of cooked egg noodles tossed with cabbage and onion which have been fried in butter. Some recipes add bacon, some kielbasa, some toss the noodles with butter and cottage cheese. Halusky are found in the Central and Eastern European cuisines (Slovakia, Czech Republic, Poland, Serbia, Ukraine, Lithuania, Romania and Hungary).
Halušky actually refers to the thick, soft dumplings themselves, but it has now become accepted to use “halusky” to refer to the complete dish; dumplings (or noodles) with cabbage and onions. Halusky are the national food of Slovakia.
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 spoon the dough into boiling water, keep the dough a little “loose” and use a spaetzle maker for the dumplings!
If you are looking for a dumpling made with grated potatoes as many Slovak cuisines use in this dish, you will like this recipe for Kartoflane Kluski which can be used in place of the dumplings in this recipe.
Homemade Haluski With Cabbage and OnionCourse: Sides, EntreeCuisine: Eastern European, Coal RegionDifficulty: Easy
1 medium head cabbage
1 stick butter (or as needed)
- Halushki (Dumplings)
1 c. flour
2 T. 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. Add to dumplings.
- Mix flour, eggs, salt and water. Beat well until you have a medium type 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 and pour cabbage mixture over top. Mix well. Enjoy.
- Recipe from the American Carpatho-Russian Cookbook, 1968.
DID YOU MAKE THIS RECIPE?
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I’m Lori Fogg
“A Coalcracker In The Kitchen”
Born and raised “a coal miner’s daughter” 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 Pa. Dutch heritage and cuisines here in northeast Pennsylvania.