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


  • 2
    sticks of butter (i use even more!)
  • 1
    large heads of cabbage or 2 small
  • 3
  • 1
    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

How to Make Mertzie's Haluski


  1. Dice in the onion (not real fine) and separately chop the cabbage. Set aside.
  2. Get your cooking water for the noodles boiling with some whole peppercorns (about 6-10).
  3. Melt 1 stick of butter in large skillet. Make sure the butter gets frothy & golden. This is gonna give it amazing flavor.
  4. Add 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.
  5. Cook 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.
  6. Drain 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.
  7. Mix 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. :)
  8. Enjoy!

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