Haluski (Polish Sweet Cabbage and Noodle)

For St. Patrick’s Day I made corned beef and cabbage and after the holiday I found myself with half a cabbage in my fridge and nothing to do with it.

I like that since it's a 'treasury' they literally put Mama in a treasure chest.

I like that since it’s a ‘treasury’ they literally put Mama in a treasure chest.

I consulted (what may be becoming my all-time favorite cookbook) Mama’s Recipes: A Treasury of Hungarian-American Foods.  I knew that I’d find multiple cabbage recipes in there!

It is cold and snowy here in the Mid-Atlantic (anyone else have a delay or snow day today?) so it is just the perfect day for some good ol’ Pittsburgh comfort food: Haluski.

To be honest, I didn’t eat Haluski growing up. I believe the first time I had it was at a fire hall in Beaver County, PA. I was with my friend Jamie and her grandma, Nanny. It was a party or fundraiser of some sort and the ladies in the kitchen (church ladies!!!) were serving up a buttery, cheesy, noodley dish that I had never seen. What is this magical dish? I asked, and the answer was a word I had never heard. Hal-ooosh-kee. Who knew that cabbage and noodles could be so good?

This recipe is for, Haluska, the Hungarian version. Which is like the Polish or the Serbian version–the spelling is just different. And, as an aside, I did a quick little search and it seems like Haluski–at least what I’m talking about here–is a bit of a Pittsburgh/Western PA thing. But I could totally be wrong. Does anyone outside of the KDKA viewing area eat this?

Halsuka recipe

Fantastic, right? But I wasn’t too keen on cooking with an entire 1/4 pound of butter, so I lightened up my version of Haluski considerably  Here’s my take on Polish Cabbage and Noodles:

Pittsburgh Haluski Light

Sprinkle the chopped cabbage with salt. Cook sliced onion in butter-flavored non-stick cooking spray until soft. Remove onion. In same pan, cook cabbage (water squeezed out) in the butter and sweetener for 10 minutes (more depending on how soft you want the cabbage to be). Stir in noodles, onion, and cottage cheese. Season with black pepper. Warm all ingredients through. Serve.

Makes 4 servings. 6 WW points per serving‡


The result is just as good as the real thing. I swear. So the next time you find yourself with some extra cabbage or noodles or cottage cheese, give this one a try. Or just do it any day–this dish is frugal!

* You can use sour cream instead of the cottage cheese, but I prefer how the cheese melts and gets a little stringy.
† Margarine could be used, but why not use the real thing?
‡ even if you don’t follow Weight Watchers or know the system, you can agree that getting this recipe down from 12 points per serving to 6 is pretty rad!

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8 Responses to Haluski (Polish Sweet Cabbage and Noodle)

  1. veg-o-matic says:

    I am not a big fan of cabbage, but for some reason this sounds really good to me. I guess one would serve it with a bigass roast or some other piece of meat, no?

  2. Pingback: Leftover Corned Beef Casserole (Reuben Loaf) | Dinner is Served 1972

  3. kelli says:

    I grew up eating it and I lived right outside of Pittsburgh. (in Connellsville/mt.pleasant).. it’s yummy…

  4. Heather says:

    I serve it with a sausage and apple combo. Fried or grilled sausages with warm apple relish. 🙂

  5. Rege says:

    I have this book; I inherited it from my Mom. I grew up in a Hungarian/Slovak home in Latrobe, PA. I have made many of these dishes for my Western PA friends that now live here in Virginia Beach.

  6. Laurie S. says:

    I make this without cottage cheese, but with kielbasa sliced and browned. Yum from Blair County, PA!!

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