1 head cabbage chopped into strips about 2"x1" wide 2 medium onions coarsely chopped 1 1/2 cup real butter, may need more 1 package cooked medium egg noodles salt and pepper to taste
Saute the chopped onions in a very large skillet using 1 cup of the butter.
Add cabbage and more butter and saute until the onion and cabbage are soft. Add the noodles and more butter if needed, mix together well making sure the butter has evenly coated everything. Season with salt and pepper to taste
Been trying to duplicate my MILs halusky for years. This is the closest I've come. I think it's the amount of butter that I've had wrong in the past. Not heart healthy but very tasty!
Jul 5, 2013
bondo Member since: January 31, 2008
This is exactly the dish I grew up with. Very good and easy to make.
Jul 21, 2010
Great recipe. The key to the best haluski though (as taught to me by my mother) is you must brown your butter. It really makes the haluski great.
Mar 30, 2010
This has been an Easter dinner staple my whole life. A great variation is to substitute drained rinsed sauerkraut for the cabbage - delish!
Dec 5, 2009
Delicious!!1 Thanks so much for this quick and easy meal...even my preschooler loved it; and that's no easy feat. Just terrific, thanks again!
Mar 28, 2009
Terrific recipe. Simple and delicious. I used 1/2 egg noodles and 1/2 whole wheat noodles. Slightly healthier for this comfort food but still tasty.
Aug 1, 2008
have been making for years! But known it as 'Lazy (or) Poor mans pirogie!
Sep 13, 2007
Ashleigh (Los Angeles)
This is a great recipe, I usually cook bacon first, then without draining the drippings I sautee the onions and add the cabbage. When the cabbage is cooked down I mix together with the noodles and add the crumbled bacon. This extra ingredient is the key!!!