My Midwest Kitchen: Haluski

You know how you get songs stuck in your head and they won’t leave until you hear them again? That’s how I am with food.

I’ll think of a food I haven’t had in forever and fixate on it until I either go get it from somewhere or make it myself. That is exactly what I did with haluski this week.

I was driving through Sobieski this summer and the memory of going to that small town to pick up giant pans of the buttery cabbage and dumplings popped into my head. I hadn’t had the dish in so long and my body instantly started to crave it. I lived with that craving for over two months until I finally made it this week.

The sad thing is that it truly is a simple dish and I could have been making it on a regular basis this whole time. Here is how I got my Polish haluski fix.


  • Two bags of angel hair shredded cabbage
  • 1 large yellow onion, sliced
  • 1/4 cup of butter (I used plant based avocado oil “butter”)
  • 1 bag of wide egg noodles
  • Salt and pepper to taste
  • Venison Polish Sausage (OPTIONAL)


  1. In a large pot over medium heat, add butter and melt to coat the bottom. Add in onion and cabbage, sprinkle with salt and pepper, and stir occasionally until cooked and tender.
  2. In a separate pot with boiling water, add egg noodles and cook for 6 minutes. Drain, and mix in with cooked cabbage mixture.
  3. For extra crunch, add to a baking dish and bake in the oven at 350 for 25 minutes, or until desired texture.
  4. Serve hot with Polish style sausage or enjoy on its own.

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