Mertzie's Haluski

Michelle Koletar/Mertz


I get asked to make haluski so often, so I am posting. Lots of flavor. I don't make my own noodles anymore. Some people add bacon or sour cream -- I never do. You can lighten up on the butter, but again, if you're looking to save calories then Eastern European old-school food probably is not the way to go. :) I like serving this with good quality kielbasi or smoked sausage sauteed with some beer.

★★★★★ 1 vote
10 Min
15 Min


sticks of butter (i use even more!)
large heads of cabbage or 2 small
bag of egg noodles, kluski, or make your own noodles
hungarian paprika, salt, ground black pepper, whole peppercorns (european, if you can find); caraway seeds


1Dice in the onion (not real fine) and separately chop the cabbage. Set aside.
2Get your cooking water for the noodles boiling with some whole peppercorns (about 6-10).
3Melt 1 stick of butter in large skillet. Make sure the butter gets frothy & golden. This is gonna give it amazing flavor.
4Add the onions & start getting them to a golden color & tender. Salt & add some Hungarian paprika to the onions. Then, add the cabbage some caraway seeds, & stir and cook through the cabbage.
5Cook the noodles according to directions (don't overcook -- keep them on the firm side). When the noodles are done, take a few spoonfuls of the noodle water & mix in with the onions & cabbage to bind it all together nicely.
6Drain the noodles & add the other stick of butter to the noodle pot. It will start melting because the pot is still hot. Add the noodles & stir. If you didn't use peppercorns, add a generous amount of fresh ground black pepper.
7Mix all together. I like to transfer this to the crockpot then & keep on warm, or you can it immediately. I just find warming it all together for a little bit of time after mixing brings out the flavors. I do add more butter. :)

About Mertzie's Haluski

Other Tag: Quick & Easy