I am of mostly Pennsylvania Dutch (German) heritage. This was always something that was made at the end of a month when money was "tight". It is full of flavor and fills you up. Now, I make it even with a full freezer of meats just because it is yummy! God Bless 🥰
@@1256giff I'm not catholic so I wondered why no meat on Friday. From Google Search: “All persons who have completed their fourteenth year are bound by the law of abstinence” (Canon 1252). The U. S. Catholic Conference of Bishops (USCCB) extended this law to include all Fridays in Lent. Since Jesus sacrificed his flesh for us on Good Friday, we refrain from eating flesh meat in his honor on Fridays.
My tip: I add 1/4 cup of water to the half cooked softened browned onions then add all the cabbage immediately, stir and cover. This adds more steam to cook the cabbage quicker to help prevent the onions from burning.
If anyone doesn’t know to do this already, you can cut out the core and trim it up and salt it and it’s super tasty to eat raw. My mom always gave it to me when I was a little girl and I still love it.
i still do the same thing. Cabbage is my favorite vegetable. Also when making fried cabbage & noodles ( I make the Hungarian variation) I always add sausage to it so that it is a truly 1 pot meal.
I agree. The cabbage core is delicious raw, like raw jicama. I also peel and discard the woody outer part off broccoli stems and slice them into chips.
Love this! I make it either this way or I chop a pound of bacon into small pieces and fry the onion with the bacon, fry the cabbage in butter but also add a tad of the bacon grease. Your version is definitely the healthier one but occasionally I do make the one with bacon.
Smoked kielbasa sliced 1/2" and fried first in oil, (we use avocado oil) remove kielbasa from pot. Add onion till fried and then add 1/2 cup chicken stock and add cabbage with onion and fry till tender. Add cooked noodles and kielbasa back to pot and mix it all together:) The kielbasa adds so much flavour to this and it is an old family recipe that I share as well. This is so delicious either way you make it... but the smoked kielbasa is a must imo. Even the kids love this:)
Being of Polish descent I tried your recipe and found it to be tasteful and enjoyable. But coming from a mom who was the best cook ever it is hard for ME to make anything as good as her. It was close I have to admit. She was Ukrainian and my wonderful dad was Polish. Thanks for sharing your recipe
My father's parents were from Poland but my mother's side was mostly English and Welsh with some German and Scandinavian ancestry. But I grew up in Luzerne County, Pennsylvania, which has such a large Polish population, that even locals who aren't of Polish descent routinely make Polish food. As I said, my mother's side of my family weren't at all Polish, but my maternal grandmother and aunt would always make both kinds of kielbasa along with turkey and ham for Thanksgiving and Christmas dinners. They would also make golabki, also known as cabbage rolls, throughout the year. (Where I grew up, everyone I knew called them pigs in the blanket or piggies.) We would also have pierogies and haluski. And if the fire department in your town or a nearby town was having their annual bazaar to raise money for training and new equipment, you could be sure that they were selling pierogies and potato pancakes besides the hamburgers, hot dogs and french fries. The many churches did the same. When my non-Polish uncle from Delaware would come to Pennsylvania to visit my grandmother, he would always go to a neighborhood butcher and grocery store in the next town and take a load of kielbasa back to Delaware with him.
When I make it I use butter bacon some of the bacon grease onions cabbage and egg noodles and add garlic powder and onion powder close to the end and it’s the ultimate comfort food and I don’t usually like anyone else’s but what I make because a lot of people don’t know how to season there food and it has no flavor..
Thanks for the video Kellie. This made it a lot easier than reading the short notes that are readily available. A note to include.. if cooking > 132C (270F) for more than 15min you are scientifically sterilizing all microorganisms including all kingdoms of: viruses / bacteria / fungi / archae / and protozoa. So if your food drops on the floor "prior to cooking" it's not a classified health issue if ingesting.
In my Slovak/Romanian family we made our own noodles and if not , we used shells so all the little bits went inside the noodle. And my mom grated the cabbage and chopped bacon. So good! I like egg noodles and onions like you just made with farmers cheese for poor man’s pierogis.
You say Halusksi so right. It's like perogi said so wrong. I'd love to try your Halusksi. You make yours like mine but, theirs so much Halusksi you can make.
I urge anyone who makes this to use a deep pot instead of a large skillet. It's the simplest way to keep the cabbage where it's supposed to be rather than all over the top of your stove. And not everyone has a really large and deep skillet but most of us have a large pot.
@@TheSuburbanSoapbox Thank you. I've made haluski using a different recipe. I have a cast iron skillet that's 12 inches wide at the top. I used a full head of cabbage the first time I made it and it was a real struggle to keep the huge mound of cabbage inside the pan. I decided to halve the recipe the next time I made it and it was a lot easier. After making it, I came up with the idea to just use my big stainless steel pot the next time I make haluski. The recipe I used is an Americanized version of haluski that uses garlic salt. I'd like to try your recipe and compare it to the other one because yours is more traditional.
I do as well, and I also add about a half teaspoon of chopped caraway seed. My Polish friends say I’m blasphemous, but I notice they always go back for seconds!
If you are using a head of cabbage as large as what is shown in this video, you need to adjust the amount of noodles. I cooked an entire pound of egg noodles, and the cabbage to noodle ratio was still way off. And instead of bacon, I added browned ground chicken seasoned with smoked paprika and crushed fennel seed.
Dit lijkt nergens op, dan kan je nog beter Hollandse stampot eten. En dan te bedenken dat de Poolse keuken zulke heerlijke gerechten heeft. Geef mij maar echte łazanki, lekker met zuurkool, uien, champignons, vlinder macaroni en in reuzel uitgebakken gehakt. Levensgevaarlijk zoals de meeste Poolse gerechten, je blijft er namelijk van eten.
@@kakexun yes ground meat, rice a little sauce rolled into a leaf or leafs of cabbage. In a large baking pan or crock pot or slow cooker. Red sauce on top. My Italian mom made it this way. Never had it with hotdogs.
Hmmmm, my grandfather was Polish and made this all the time. Always called it Haluski. Lazanki was usually made of buckwheat noodles or even wheat noodles....not egg noodles, and cooked with sauerkraut, kielbasa and sometimes sour cream.
@@TheSuburbanSoapbox Ahh, I get it, maiden name! My bad, sorry! Can you make Borscht? If so, could you make a video? My mom used to make it and moron me never learned how!
There’s different types of Haluski. I’m polish and this is what my grandfather used to make me and this is OUR families version of Haluski. Like there’s a million ways to cook an Italian Marinara….you don’t have to make my Haluski recipe if you have your own. I’m not forcing this on you.
@@TheSuburbanSoapbox But the point is that in Poland no one knows a dish called "haluski". So in no case should this dish be called Polish. Your argumentation sounds like "every spanish-descent family has a different style of cooking italian marinara".
I love how people think recipes in Europe stop at the border. "I can't fry cabbage and noodles together because it's not Polish." My busia only spoke Polish, no English. She made it for us sixty years ago and called it halushki. She made it with bacon grease which is why dziadzia died at age 57.
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I am of mostly Pennsylvania Dutch (German) heritage. This was always something that was made at the end of a month when money was "tight". It is full of flavor and fills you up. Now, I make it even with a full freezer of meats just because it is yummy! God Bless 🥰
It's one of our favorites all month long! :-)
I'm Catholic, Friday dinner no meat.
Memorable comfort food.
I like it as a meal to take a break from any meats.
Give your gut/colon a break once in a while. 😉👍
@@1256giff
I'm not catholic so I wondered why no meat on Friday. From Google Search:
“All persons who have completed their fourteenth year are bound by the law of abstinence” (Canon 1252). The U. S. Catholic Conference of Bishops (USCCB) extended this law to include all Fridays in Lent. Since Jesus sacrificed his flesh for us on Good Friday, we refrain from eating flesh meat in his honor on Fridays.
My tip:
I add 1/4 cup of water to the half cooked softened browned onions then add all the cabbage immediately, stir and cover. This adds more steam to cook the cabbage quicker to help prevent the onions from burning.
Great tip!
I was actually thinking 🤔 is she going to add paprika or 1/4 cup of water from the noodles?
If anyone doesn’t know to do this already, you can cut out the core and trim it up and salt it and it’s super tasty to eat raw. My mom always gave it to me when I was a little girl and I still love it.
Definitely going to try that!
Awesome 🙏💛🤳
i still do the same thing. Cabbage is my favorite vegetable. Also when making fried cabbage & noodles ( I make the Hungarian variation) I always add sausage to it so that it is a truly 1 pot meal.
I agree. The cabbage core is delicious raw, like raw jicama. I also peel and discard the woody outer part off broccoli stems and slice them into chips.
Love this! I make it either this way or I chop a pound of bacon into small pieces and fry the onion with the bacon, fry the cabbage in butter but also add a tad of the bacon grease. Your version is definitely the healthier one but occasionally I do make the one with bacon.
Sounds great!
My mom who was polish always made it with bacon and bacon grease
Smoked kielbasa sliced 1/2" and fried first in oil, (we use avocado oil) remove kielbasa from pot. Add onion till fried and then add 1/2 cup chicken stock and add cabbage with onion and fry till tender. Add cooked noodles and kielbasa back to pot and mix it all together:) The kielbasa adds so much flavour to this and it is an old family recipe that I share as well. This is so delicious either way you make it... but the smoked kielbasa is a must imo. Even the kids love this:)
Sounds great!
This looks so delicious! I've seen other recipes on YT for this but yours looks the best.
Thanks so much! 😊
How are you doing Michele
Being of Polish descent I tried your recipe and found it to be tasteful and enjoyable. But coming from a mom who was the best cook ever it is hard for ME to make anything as good as her. It was close I have to admit. She was Ukrainian and my wonderful dad was Polish. Thanks for sharing your recipe
I'm Polish and Ukranian also but never had this dish before. I love it!
Wonderful! You’re very welcome!
I am 100% pure bred Polish
My father's parents were from Poland but my mother's side was mostly English and Welsh with some German and Scandinavian ancestry. But I grew up in Luzerne County, Pennsylvania, which has such a large Polish population, that even locals who aren't of Polish descent routinely make Polish food. As I said, my mother's side of my family weren't at all Polish, but my maternal grandmother and aunt would always make both kinds of kielbasa along with turkey and ham for Thanksgiving and Christmas dinners. They would also make golabki, also known as cabbage rolls, throughout the year. (Where I grew up, everyone I knew called them pigs in the blanket or piggies.) We would also have pierogies and haluski. And if the fire department in your town or a nearby town was having their annual bazaar to raise money for training and new equipment, you could be sure that they were selling pierogies and potato pancakes besides the hamburgers, hot dogs and french fries. The many churches did the same. When my non-Polish uncle from Delaware would come to Pennsylvania to visit my grandmother, he would always go to a neighborhood butcher and grocery store in the next town and take a load of kielbasa back to Delaware with him.
LOOKS DELICIOUS KELLIE 👍👍
It was!
When I make it I use butter bacon some of the bacon grease onions cabbage and egg noodles and add garlic powder and onion powder close to the end and it’s the ultimate comfort food and I don’t usually like anyone else’s but what I make because a lot of people don’t know how to season there food and it has no flavor..
I agree, good tips. We do use bacon fat sometimes but if I'm cooking for a vegetarian I use butter.
I like it like this. It's sweet and buttery and delicious. I use grass-fed butter exclusively since it's healthier than regular butter.
Thanks for the video Kellie. This made it a lot easier than reading the short notes that are readily available. A note to include.. if cooking > 132C (270F) for more than 15min you are scientifically sterilizing all microorganisms including all kingdoms of: viruses / bacteria / fungi / archae / and protozoa. So if your food drops on the floor "prior to cooking" it's not a classified health issue if ingesting.
Really easy n good recipe
Thank you!
Lithuanian decent.... Love this dish. Thank you for sharing. Looks delicious!
Thank you too
7th lk wow yummy n great recipe
Thanks for coming
Looks delicious! A pinch of brown sugar adds alot of flavor too.
Yes it does!
Thanks🙏💛🤳
Easy delicious homemade food ❤️🙂
Thank you so much
Making this today !!! Ty!!!
Enjoy! Thank you so much!
In my Slovak/Romanian family we made our own noodles and if not , we used shells so all the little bits went inside the noodle. And my mom grated the cabbage and chopped bacon. So good! I like egg noodles and onions like you just made with farmers cheese for poor man’s pierogis.
Oh shells would be fantastic! I love homemade noodles too but sometimes I need a quick and easy alternative.
That sounds delicious 😋
Szobota- halusková robota. De most már inkább pihenünk szombatonként.
Making it Now. Great job. So pleasant to watch, learn. Def gonna do it Your way next time. "Don't get greedy" 😅🙏💛🤳
Thank you so much! I hope you enjoyed it!
I make the the same exact thing, recipe handed down from my grandmother, try sour cream or cottage cheese on top YUM!.
Sounds great!
Love that. My Dad made that.
Nostalgia tastes great! 💗
Love this dish.
It's so good! Thank you!
Awesome dish !
Thank you 😋
Any other good and ez polish recipes.. ? Thank you.Kellie, your awesome...
Ez peroigi's ??? Help me....kel.
Anything for noodle's and gravey. Xoxo.
You say Halusksi so right. It's like perogi said so wrong. I'd love to try your Halusksi. You make yours like mine but, theirs so much Halusksi you can make.
It tastes great with sauerkraut too…spice to taste.
So good ❤
We eat a very similar version. No noodles, but add apple, turkey kielbasa, 1 tbsp of brown sugar, splash of ACV Very cleansing,
Sounds amazing!
My Granny said with onions that large you need to pass out bibbs for everyone. Bite size.
I like the onions the same size as the cabbage. Like ribbons of caramelization.
I urge anyone who makes this to use a deep pot instead of a large skillet. It's the simplest way to keep the cabbage where it's supposed to be rather than all over the top of your stove. And not everyone has a really large and deep skillet but most of us have a large pot.
This is a very good tip, the skillet does help the cabbage cook down more quickly with great caramelization but a pot does keep the cabbage contained.
@@TheSuburbanSoapbox Thank you. I've made haluski using a different recipe. I have a cast iron skillet that's 12 inches wide at the top. I used a full head of cabbage the first time I made it and it was a real struggle to keep the huge mound of cabbage inside the pan. I decided to halve the recipe the next time I made it and it was a lot easier. After making it, I came up with the idea to just use my big stainless steel pot the next time I make haluski. The recipe I used is an Americanized version of haluski that uses garlic salt. I'd like to try your recipe and compare it to the other one because yours is more traditional.
Kellie. U needed a larger pot. That dish always needs more salt. U did well and are stunning 🤩
Oh thank you!
I put tons of butter in mine! Also kielbasa
Yes! We add kielbasa when not serving it as a side dish or a quick dinner.
I always sprinkle smoked paprika into mine while cooking.
That's a good idea!
I add a teaspoon of smoked paprika when I add the noodles.
Great idea!
I do as well, and I also add about a half teaspoon of chopped caraway seed. My Polish friends say I’m blasphemous, but I notice they always go back for seconds!
I got that from my Mother. She learned from a first Generation American Grandma. Whose parents came from Slovakia, what its called today.
Dont forget the caraway seeds and bacon or kielbasa
We have a doe dish called gallushki
Just like my Grandma made and I make now except we put caraway seeds in it.
That sounds delicious, I will have to try that next time!
If you are using a head of cabbage as large as what is shown in this video, you need to adjust the amount of noodles. I cooked an entire pound of egg noodles, and the cabbage to noodle ratio was still way off. And instead of bacon, I added browned ground chicken seasoned with smoked paprika and crushed fennel seed.
Dit lijkt nergens op, dan kan je nog beter Hollandse stampot eten. En dan te bedenken dat de Poolse keuken zulke heerlijke gerechten heeft. Geef mij maar echte łazanki, lekker met zuurkool, uien, champignons, vlinder macaroni en in reuzel uitgebakken gehakt. Levensgevaarlijk zoals de meeste Poolse gerechten, je blijft er namelijk van eten.
I would add chopped tomatoes 🍅 to this recipe !
Sounds great!
I missed the bacon in the video! ?
You couldn’t see her add the bacon 🥓.
Did you ever try sugar in the Halusksi? I didn't think it would be good but, it was great.
I never tried it, I will have to give it a shot!
I accidentally bought a cabbage instead of a head of iceberg for my BLTs, I guess this is dinner tomorrow
It's so good!
What skillet are you using?
It's an old Wolfgang Puck skillet.
I love haloooky.. I'm sure I spelled that wrong.. anyhoo she's wright... I use cinnamon on all warm breads... carry on with this vid
Thank you!
Yummy! Hey, a little thumb meat might be good in it
Always better with thumb meat. LOL!
Is that haluski? I thought it was like pigs in the blanket but I looked that up and they use hotdogs (we don’t eat hotdogs) 🤷🏻♀️ confusing
Hmmmm, I never heard of haluski being pigs in a blanket at all. Pigs in a blanket definitely uses hot dogs.
you may be thinking of golabki? stuffed cabbage?
@@kakexun yes ground meat, rice a little sauce rolled into a leaf or leafs of cabbage. In a large baking pan or crock pot or slow cooker. Red sauce on top. My Italian mom made it this way. Never had it with hotdogs.
The problem is that this dish is not haluszki, but lazanki. Haluszki are flour and egg dumplings served with bryndza cheese and bacon cracklings.
Hmmmm, my grandfather was Polish and made this all the time. Always called it Haluski. Lazanki was usually made of buckwheat noodles or even wheat noodles....not egg noodles, and cooked with sauerkraut, kielbasa and sometimes sour cream.
This "looks" tasteless. But i believe you when you say it's good.
It is definitely not "tasteless". You should give it a try!
You didn't make Haluski. You made noodles and cabbage. Haluski has bacon and polish sausage in it.
Haluski does not necessarily need to have meat in it- in fact, the meatless version is very popular during the Lent season for many people.
@@TheSuburbanSoapbox, exactly, when my mother 👩 made this dish, she never added any 🍖, but she also added green pepper 🫑.
Awesome! Great job! Thank you very much! But, you're not Polish!
Thank you! Ummm, but I am Polish.
@@TheSuburbanSoapbox Ahh, I get it, maiden name! My bad, sorry! Can you make Borscht? If so, could you make a video? My mom used to make it and moron me never learned how!
Rude
@@theresapowell5333 TRUTH! You don't know what rude is. Stay on utube long enough and you will find out!
My mother used to make it with real flour, eggs ans salt. Cut it ito stripes. TÍhat was soing not this one.meth
That sounds lovely.
Haluski is Slovakian, not Polish. And I'm sorry, but what you cooked here is not Haluski 🙂
There’s different types of Haluski. I’m polish and this is what my grandfather used to make me and this is OUR families version of Haluski. Like there’s a million ways to cook an Italian Marinara….you don’t have to make my Haluski recipe if you have your own. I’m not forcing this on you.
@@TheSuburbanSoapbox But the point is that in Poland no one knows a dish called "haluski". So in no case should this dish be called Polish. Your argumentation sounds like "every spanish-descent family has a different style of cooking italian marinara".
In Poland we have similar dish called LAZANKI ❤
I love how people think recipes in Europe stop at the border. "I can't fry cabbage and noodles together because it's not Polish." My busia only spoke Polish, no English. She made it for us sixty years ago and called it halushki. She made it with bacon grease which is why dziadzia died at age 57.
@@franktereschak300 poor dziadzio 😉😚
Dob're
Lady - 2% of your audience makes their own vegetable stock. Nobody is going to/wants to freeze the cabbage scraps.
It’s a suggestion, not a demand: dude. Chill.