Never knew it had a name. Just knew it was good and could be easily expanded to feed 8 children in the 70's and changed up with different meats. Thanks for sharing.
I have made haluski for years. An elderly woman friend of mine would always scramble two or three eggs in her haluski, she said that was common to do during the depression. So every now and then I do too in memory of my sweet friend. Our family loves this dish. 💕tfs and Happy week
I am German and my Polish grandmother used to make this but it was with sauerkraut and egg noodles she had made her self...or sometimes a kind of small potato dumpling. I suppose that is a regional variation, as well as using fresh cabbage in place of the sauerkraut. It is all 'authentic'...and all so delicious. Thank you for reminding me of this 'Polish comfort food'!
So glad you enjoyed the tutorial! If there are any recipes from your childhood that you’d like to share, please do so! Or if there’s a recipe you’d like me to research and do a tutorial on, let me know. 😊
@@IWannaTryThat My 93 yo mother remembers that Oma (my grandmother) did indeed sometimes mix the fresh cabbage with sauerkraut often because it gaves a slight sourness to it. So I did that this evening! Delicous memories! I do have another recipe idea for you that Oma would make but you definitely need celery root (celeriac) etc for it. It is a delicious soup Ogórkowa. Perhaps this would be interesting for your visitors as well! Thank you for your work!
Lovely twist on fried cabbage, bacon & kielbasa. I never even thought about adding noodles (D'OH!), but dang that looks good! On the menu for tomorrow and more than a few times throughout the year. I learned to cook late in life so I like good simple yummy dishes that my wife will enjoy and this is one of them for sure. Thanks
Two last things: I saw a commenter saying to caramelize the cabbage and you didn't? Nope, nope nope, I won't do it. I hate caramelized cabbage. Sorry. Yours was perfect. I like it still greenish after cooking. Well to each his/her own. . . Secondly, my 7 year old granddaughter Monica helped me put dinner together. She was riveted. Good company and good food!!! Thanks from both of us.
I just made it and it's off the stove. I added fresh mushrooms in with the onions and garlic and a sprinkle of caraway seed. I used low carb noodles as well. To garnish, fresh parsley and a sprinkle of paprika. I'm Polish and on low carb and this fits the bill. My kind of comfort food! Thank you.
My take on halusky is. 1. Red halusky has sautéed onion, sautéed gnocchi, until golden, then I add red cabbage from a jar and banquet maple sausage. Try it, you’ll like it. We all do. 2. White halusky, sauté onion and gnocchi, add white sour Kraut, washed and squeezed dry to lose a lot of the sour.add brynski cheese and cracklings. Delish.
My wife's Slovak mom made this, but I didn't eat it enough to fake the recipe. Thanks; my son will be overjoyed. I remember his mom's recipes, but grandma's got lost.
Holy cow! I just made this and it was FANTASTIC. Imight ad some spices to it the next time I make it to bring a little heat to it (which is my personal taste and does not imply anything about the recipe as presented in the video.
Making this for dinner tonight! May I ask, what brand pot is that? Im sure you've used it a million times but it looks brand new! My Calphalon set is wearing after 3 years and need a new set.
It’s a Calphalon sauté pan. Mine is Also 3 years old. I never put my pots or pans in the dishwasher, even though they say it’s dishwasher safe! I got it at Bed Bath and Beyond. Here is a link to my cookware set. www.bedbathandbeyond.com/store/product/calphalon-reg-premier-trade-hard-anodized-nonstick-11-piece-cookware-set/5466706?keyword=calphalon-cookware-sets
Yes you can! I’ve seen recipes that add some sauerkraut with the cabbage. I would make sure to drain your sauerkraut really well. It may alter the taste slightly to have a little bit more of a tanginess to it. But if you like sauerkraut I’d go for it! ☺️
I've gotta try shredding my cabbage next time! I've always cut my onions and cabbage the approximate size of my noodles. I DO overcook my bacon but haven't had a "crumbling" issue. I think it might be that my onion and cabbage are added to the sauteing onions and then immediately throw them in the noodles. I like the varied texture it adds to this dish.
If you want the cabbage to blend in more with the pasta, then yes, I would suggest shredding it. However, if you like the texture and crunch of your cabbage, and you want it to stand out apart from everything else I would continue to just chop it like you have been. If you are purposely over cooking your bacon because you like it well done that’s fine. My husband likes his bacon well done. However, if it’s an issue of your not wanting to overcook it, you should sauté your bacon on a lower heat and cut down the cooking time. Then remove it and just add it back at the end, which I’m sure you already know, just making a friendly suggestion. Happy cooking.☺️💛💛
@@IWannaTryThat That was so nice of you to respond with further suggestions. I DO like the (al dente?) crunch and toothsome-ness of cabbage done my way but I'm always very eager to try other ways, as well. Sometimes such a small procedural variation makes a huge and surprisingly enjoyable difference. It's all part of the fun! So, thank you. I just put the leftover haluski in the refrigerator, as three days in a row would just be too much, but I did add smoked sausage to it and a little more bacon than I'm used to AND so much black pepper it was marvelously spicy hot. Loved it! But, tonight, it's bacon, cucumber, onion, and tomato, tuna melts (provolone and Havarti, odd as the combination may seem) on chewy buns bought at our local Italian bakery. You'll have to excuse my lengthy response. This topic consumes me and I have no one to talk to on such topics. I live in a cultural desert where I literally have to explain to coworkers what things like quiche is and what scallops and leeks are. Tarragon and chervil? Yeah, right. People have as little interest in talking about such foods and ingredients as they have in straying too far from Taco Bell and all-you-can-eat buffets. I can't even brag to them about flying to Paris for classes at Le Cordon Bleu! It all falls on dead ears and their eyes gloss over. BUT it's a gastronome's paradise come harvest season, I tell you that! So, thank you. It was a pleasure talking to you.
@@JulianChild I totally get it. Your bacon, cucumber, onion, and tomato tuna melt with provolone havarti cheese, sounds excellent! I love all different types of cuisine from high-end to rustic, and I am always up for talking about food and restaurants! I have been lucky enough to travel around the world and sample all different types of cuisines. So, if ever, you just want to discuss recipes and or preferences on food, I am always here! Please feel free to contact me to have a lengthy discussions! Cheers and enjoy! ❤️👍🏻🫶🏻
Personally I would never use cabbage shredded like that and use wide egg noodles, thats how my Polish grandmother did it. Cabbage should be chopped not shredded.
Thank you! Next time I make it I’ll try chopping the cabbage. It was shredded because I bought pre cut cabbage for convenience, but if it’s going to make a real difference in the outcome of the dish I’ll start chopping a small head of cabbage instead.🤔😊💛
With all the research I did for this recipe I didn’t find any additional seasoning then what I use. However, if you are familiar with this recipe and or the cuisine in general and know of additional seasoning I would love for you to share it with the channel. ☺️👍🏻
Ok im confused. I thought this was Kapusta? Haluski doesn't have meat.... my grandmother made this stuff all the time. Was she wrong? Sincerely asking not being a jerk. Thank you!
Hi there thank you for your question! Well let me admit the only knowledge I have on the name for this dish was based on internet research. I researched several different websites and recipes. I’m not Polish but I believe Kapusta is sautéed cabbage and meat only. Haluski has pasta along with the cabbage and meat. Hope that helps!
It might be that this particular dish does not come from your region of Poland ? But I have researched the dish and it is a Polish dish. I have also had other Polish people tell me that they’ve had this dish before and love it. Maybe if you give it a try, you might really like it! 😊 If there is a a Polish dish that you have a recipe for that you would love to share I would appreciate it, and would share it with my viewers!
@IWannaTryThat I was born in West Poland and my mother in the East. I visited almost every town in Poland and have family everywhere. I asked my mother, and she too never even heard the foreign sounding name. Haluski sounds kind of tshech or slovenian... Polish name would be kluski. And we have a meat/ fried cabbage dish in Poland and its name is bigos. But nobody would put noodles into it. Doesn't mean that this recipe isn't interesting or tasty looking. I'm just certain it's not polish 😅
@@nintai797 I appreciate the knowledge! I’m not Polish myself and I don’t have any family in Poland 🇵🇱 so you are the expert here! I just wanted to let you know that when I researched the recipe it comes up as a Polish dish. Maybe you’re right in suggesting its a Slovenian dish!🤔 😊 I just looked through past comments and found that somebody said their wife’s Slovak grandmother used to make this dish.
Ingredients 1 cup chopped onion One Polish kielbasa or smoked sausage 1 pound of shredded cabbage Half pound bacon Two large cloves minced garlic 1 pound large egg noodle pasta 1/2 cup chicken broth 4 tablespoons of butter Salt and pepper to taste
Sorry . But Haluskis is a simple dish ... ONLY 3 ingredients.. sausage, rigatoni noodles , fried cabbage...not counting butter.. Adding anything to the dish ruins it.. Onion and cabbage are never a combo that works out well .. that a culinary no no . 1. Fry cabbage slowly and thoroughly. If it burns the butter you got it too hot . Cook it until the heavy veins are also tender .( you can speed this out by skim cutting them thinner? Cook the cabbage until its slightly browned and a caramelized glaze develops. 2. Boil Rigatoni noodles at the same time until they just start to collapse. 3. French cut the sausage and cook it very slowly in a stainless steel fry pan stirring often what looks like burn stuff at the bottom of the pan isn't something you have to clean out of the pan . Its flavor .. So after removing the sausage and the pan is hot dump some cold water from the faucet into the pan and with a steel spatula scap the pan . This makes a kind of sauce , let it simmer a little so some of the water evaporates. And after you mix it all together pour this over it and mix it in . If there is one exception for one more ingredient it's in the case of some bitter cabbage, which case you throw in a very SLIGHT amount of brown sugar the sauce ... just enough to take the edge off ... buy of the cabbage is sweet ... don't do this .. Leave out the bacon , onions and crap.
I agree. Haluski is a simple dish. And perhaps the three ingredient version is the original version of this recipe. However, overtime and from region to region as well as even family to family, recipes, differ and change. I’ll have to give your three ingredient Haluski a try someday.
Actually I have made mine own spaetzel before. I did a tutorial on it. You should take a look at that video and tell me what you think. th-cam.com/video/bEH7L0XVAjs/w-d-xo.html
@@IWannaTryThat I checked it out and that would make a lot of spaetzle. I use the back side of a flat cheese grater and silicon spatula to rub through the holes. I've not tried making with milk and use half as many eggs to flour. Another delicious dish using spaetzle is to carmalize some onion and then in caserrole dish put some spaetzle, 1/3 of the onion, grated swiss cheese and repeat until all gone and bake @ 350 until cheese is melted.
I agree. Us pollocks are not cooking listening to this crap. The same when I go into a Mexican restaurant. I feel so bad for the workers. They hate listening to that Mexican crap as well
Never knew it had a name. Just knew it was good and could be easily expanded to feed 8 children in the 70's and changed up with different meats. Thanks for sharing.
Glad you liked it! It’s always great when you can reminisce about the past through food!💛💛
I have made haluski for years. An elderly woman friend of mine would always scramble two or three eggs in her haluski, she said that was common to do during the depression. So every now and then I do too in memory of my sweet friend. Our family loves this dish. 💕tfs and Happy week
Lovely memory. That’s what’s great about food and recipes, they can remind you of people and times in your life!
I am German and my Polish grandmother used to make this but it was with sauerkraut and egg noodles she had made her self...or sometimes a kind of small potato dumpling. I suppose that is a regional variation, as well as using fresh cabbage in place of the sauerkraut. It is all 'authentic'...and all so delicious. Thank you for reminding me of this 'Polish comfort food'!
So glad you enjoyed the tutorial! If there are any recipes from your childhood that you’d like to share, please do so! Or if there’s a recipe you’d like me to research and do a tutorial on, let me know. 😊
@@IWannaTryThat My 93 yo mother remembers that Oma (my grandmother) did indeed sometimes mix the fresh cabbage with sauerkraut often because it gaves a slight sourness to it. So I did that this evening! Delicous memories! I do have another recipe idea for you that Oma would make but you definitely need celery root (celeriac) etc for it. It is a delicious soup Ogórkowa. Perhaps this would be interesting for your visitors as well! Thank you for your work!
Oh, thank you for the recommendation! I’m gonna look that up right now. glad you enjoyed the recipe.
I 💯 want to try Huluski! Great video. I just head about Huluski today.
You should! It’s tasty and easy. 😋👍🏻
I will definitely try this. It looks delicious!
Hope you enjoy!!😊
Made this last weekend and i made it again today. It's delicious, very tasty and filling. Hard not to eat too much😋 Thank you for the recipe!
I know! It’s addictive. Why couldn’t it be good for you??? 🤣
Lovely twist on fried cabbage, bacon & kielbasa. I never even thought about adding noodles (D'OH!), but dang that looks good! On the menu for tomorrow and more than a few times throughout the year. I learned to cook late in life so I like good simple yummy dishes that my wife will enjoy and this is one of them for sure. Thanks
I’m glad you liked the tutorial. You’re going to love the recipe! Let me know how it turned out.😊
Well I tried it. Easy and delicious. I appreciate the tip.
Two last things: I saw a commenter saying to caramelize the cabbage and you didn't? Nope, nope nope, I won't do it. I hate caramelized cabbage. Sorry. Yours was perfect. I like it still greenish after cooking. Well to each his/her own. . . Secondly, my 7 year old granddaughter Monica helped me put dinner together. She was riveted. Good company and good food!!! Thanks from both of us.
Just had to make this pot of delicious Comfort Food. Everything was perfect. THANKS or the superb video.
So glad you tried the recipe and you enjoyed it! ❤️
this is a simple budget meal that I enjoy :P
Yes. It’s yummy and filling and cost effective! Would you like to see more budget friendly recipes?
@IWannaTryThat oh yes, please! I live here in Canada, and inflation is on the rise, so it will be a good idea to find ideas to try out!
@@NewfieAsianKid yes inflation is terrible everywhere! I’ll try to get out some budget friendly tutorials soon!
I just made it and it's off the stove. I added fresh mushrooms in with the onions and garlic and a sprinkle of caraway seed. I used low carb noodles as well. To garnish, fresh parsley and a sprinkle of paprika. I'm Polish and on low carb and this fits the bill. My kind of comfort food! Thank you.
Love the addition of mushrooms! Great idea!
I’ve never had it with meat, just a LOT of cabbage, but I’m going to try it!
Glad to hear it! Let me know if you like it with the addition of meat.😉😊
Just made this! Nice recipe thanks from Fort Worth, Texas.
Thank you! Glad you enjoyed it. 😊
Can't wait to make this for dinner tonight, it looks fabulous and I'm sure that it tastes even better!! Thank you for sharing!!
It’s easy, delicious and filling! Enjoy!☺️
I made a big tray for a family party . I didn’t think it would go over so well but I was wrong. It was the first thing to go !! Yum !
Wow! That’s great to hear! It really is a yummy dish. Simple ingredients but delicious.😋
I am so making this dish in the next few days
Glad to hear it! It’s totally yummy! 💛😋
My take on halusky is. 1. Red halusky has sautéed onion, sautéed gnocchi, until golden, then I add red cabbage from a jar and banquet maple sausage. Try it, you’ll like it. We all do. 2. White halusky, sauté onion and gnocchi, add white sour Kraut, washed and squeezed dry to lose a lot of the sour.add brynski cheese and cracklings. Delish.
Mmm, both versions sound delicious! 😋 I’m going to have to try them for sure. 👍🏻☺️
gotta caramelize the cabbage. def fry it more
Thanks for the tip! 😊
I make this all the time, sometime adding perogi as well. It always goes over well.
It really is a yummy dish! ☺️
Lovely kitchen, it looks like a home in Trilogy
Thank you so much 😊
I’m making this for my family tomorrow!!! Thank you for the recipe 😀😀😀
Great! Hope you enjoy it! This recipe/video has been getting a lot of views! People really seem to love it. 💕
Love this recipe! I could eat the whole pan😋
Thank you! It is a yummy dish!! 😊
I know I made it twice now! Haha!
....that is my plan for supper tonght...along with some corn bread....thank you...
Hope you enjoy it!
@@IWannaTryThat thank you
Excellent Presentation...thanks deeply for sharinG your mouth waterinG version!!!✌😇🌎🌹🌻🌹🌞🌹
You are very welcome!
My wife's Slovak mom made this, but I didn't eat it enough to fake the recipe. Thanks; my son will be overjoyed. I remember his mom's recipes, but grandma's got lost.
Oh I hope the recipe is as good as your MIL’s! Enjoy! 💛☺️
Holy cow! I just made this and it was FANTASTIC. Imight ad some spices to it the next time I make it to bring a little heat to it (which is my personal taste and does not imply anything about the recipe as presented in the video.
Oh, that’s a wonderful idea! I love spicy food myself. Thinking of doing a kimchi fried rice tutorial! Soo good!😋
I'm going to make a variation of this tonight. I hope it turns out as good as yours looks! 😊
Oh, please share how it turned out and what you did different! I love when people get creative! Good luck!👍🏻💛
@@IWannaTryThat the only real difference is I used a BBQ sauce concoction that made it pretty good in my opinion!
@@souris101111 hey if you like it that’s all that matters! ☺️
I made this tonight minus the meat. It was very good
Glad you liked it!!🥰
My mouth is watering 😋
Yum! Thank you
You are so welcome!
You used the egg noodles from Publix which means your in the south. My dad use to make it without the kielbasa. It’s an old Pennsylvania Dutch dish.
Yes! I’m in Florida. I’m originally from NY but I’ve been living in Fl for the last 26 years. So I’m basically a Floridian now.😁😎
@@IWannaTryThat me too I’m a Floridian now. Can’t tolerate the Pennsylvania winters anymore. I’ve been in Florida for 20 years.
Looks good I’ve got everything but egg noodles
I would substitute it with another short pasta if you have some! I’ve never tried it but I think it would work. Let me know if you do😉
Making this for dinner tonight! May I ask, what brand pot is that? Im sure you've used it a million times but it looks brand new! My Calphalon set is wearing after 3 years and need a new set.
It’s a Calphalon sauté pan. Mine is Also 3 years old. I never put my pots or pans in the dishwasher, even though they say it’s dishwasher safe! I got it at Bed Bath and Beyond. Here is a link to my cookware set. www.bedbathandbeyond.com/store/product/calphalon-reg-premier-trade-hard-anodized-nonstick-11-piece-cookware-set/5466706?keyword=calphalon-cookware-sets
Many Ethnicities and recipes for this comfort food, no wrong way to make the basic recipe.
Thank you so much! Yes, you’re right. 😊👍🏻💛
Looks delicious!
It is delicious! Not the healthiest recipe😂, but every once in a while a treat!
Yup...mom did something like this! It was...well I knew better then to complain!!
😆 have you tried it as adult? There were lots of things as a kid I didn’t think were good but love now as an adult.
Yummy 😋
Yes! It is quite yummy!😉
this may be heretical, but I add a dollop of sour cream after plating. good stuff!
Great idea! If it tates good to you, it’s never wrong! 😆❤️
How did you shred the cabbage that fine? thanks!
That is pre shredded cabbage for coleslaw. You can typically find it in your produce section where they have pre-bagged lettuce. ☺️
Your hair still looks pretty!
Thank you! You can’t tell how many grays I have thanks to the camera! 😆
Can you use sour kraut in place of the cabbage?
Yes you can! I’ve seen recipes that add some sauerkraut with the cabbage. I would make sure to drain your sauerkraut really well. It may alter the taste slightly to have a little bit more of a tanginess to it. But if you like sauerkraut I’d go for it! ☺️
Oh yes indeed! My very Polish grandmother did.
Is this something that can be frozen? I have way too much and I don’t want to toss it.
Yes you can freeze it. I would use it within 2-3 weeks so it doesn’t get freezer burnt.☺️
thanks
☺️ You’re welcome!
Looks great! From what I see in the comments section, everyone has their own wrinkle on this dish!
Yes! This dish you can totally make your own.
Mom used to make this all the time didn't know it had a name just thought it was something thrown together when nobody knew what to make for dinner
Funny enough I had another subscriber tell the same thing. 👍🏻😁
How would you feel about cubed pork tenderloin instead of kielbasa? Chopped pretty small, cooked in the bacon grease? Would you?
I think that would be good. You can’t go wrong with pork. Are you trying to cut down the fat? Or do you not like kielbasa?
Big warm blanket
Robert Luppens if only I could say what I’m thinking! But I’m sure you can figure it out!🤐😆
This recipe looks very tasty, I will try it. I do not like the music it is very annoying.
Yes it is very tasty! I hope you enjoy it. And yes, you’re right. 🤔The music is annoying. Live and learn 🤷♀️
I've gotta try shredding my cabbage next time! I've always cut my onions and cabbage the approximate size of my noodles. I DO overcook my bacon but haven't had a "crumbling" issue. I think it might be that my onion and cabbage are added to the sauteing onions and then immediately throw them in the noodles. I like the varied texture it adds to this dish.
If you want the cabbage to blend in more with the pasta, then yes, I would suggest shredding it. However, if you like the texture and crunch of your cabbage, and you want it to stand out apart from everything else I would continue to just chop it like you have been. If you are purposely over cooking your bacon because you like it well done that’s fine. My husband likes his bacon well done. However, if it’s an issue of your not wanting to overcook it, you should sauté your bacon on a lower heat and cut down the cooking time. Then remove it and just add it back at the end, which I’m sure you already know, just making a friendly suggestion. Happy cooking.☺️💛💛
@@IWannaTryThat That was so nice of you to respond with further suggestions. I DO like the (al dente?) crunch and toothsome-ness of cabbage done my way but I'm always very eager to try other ways, as well. Sometimes such a small procedural variation makes a huge and surprisingly enjoyable difference. It's all part of the fun! So, thank you. I just put the leftover haluski in the refrigerator, as three days in a row would just be too much, but I did add smoked sausage to it and a little more bacon than I'm used to AND so much black pepper it was marvelously spicy hot. Loved it! But, tonight, it's bacon, cucumber, onion, and tomato, tuna melts (provolone and Havarti, odd as the combination may seem) on chewy buns bought at our local Italian bakery.
You'll have to excuse my lengthy response. This topic consumes me and I have no one to talk to on such topics. I live in a cultural desert where I literally have to explain to coworkers what things like quiche is and what scallops and leeks are. Tarragon and chervil? Yeah, right. People have as little interest in talking about such foods and ingredients as they have in straying too far from Taco Bell and all-you-can-eat buffets. I can't even brag to them about flying to Paris for classes at Le Cordon Bleu! It all falls on dead ears and their eyes gloss over. BUT it's a gastronome's paradise come harvest season, I tell you that!
So, thank you. It was a pleasure talking to you.
@@JulianChild I totally get it. Your bacon, cucumber, onion, and tomato tuna melt with provolone havarti cheese, sounds excellent! I love all different types of cuisine from high-end to rustic, and I am always up for talking about food and restaurants! I have been lucky enough to travel around the world and sample all different types of cuisines. So, if ever, you just want to discuss recipes and or preferences on food, I am always here! Please feel free to contact me to have a lengthy discussions! Cheers and enjoy! ❤️👍🏻🫶🏻
Personally I would never use cabbage shredded like that and use wide egg noodles, thats how my Polish grandmother did it.
Cabbage should be chopped not shredded.
Thank you! Next time I make it I’ll try chopping the cabbage. It was shredded because I bought pre cut cabbage for convenience, but if it’s going to make a real difference in the outcome of the dish I’ll start chopping a small head of cabbage instead.🤔😊💛
What about seasoning?
With all the research I did for this recipe I didn’t find any additional seasoning then what I use. However, if you are familiar with this recipe and or the cuisine in general and know of additional seasoning I would love for you to share it with the channel. ☺️👍🏻
Your recipe looks really good. Had a hard time getting through the video because of the background music.
Sorry about that!
Ok im confused. I thought this was Kapusta? Haluski doesn't have meat.... my grandmother made this stuff all the time. Was she wrong? Sincerely asking not being a jerk. Thank you!
Hi there thank you for your question! Well let me admit the only knowledge I have on the name for this dish was based on internet research. I researched several different websites and recipes. I’m not Polish but I believe Kapusta is sautéed cabbage and meat only. Haluski has pasta along with the cabbage and meat. Hope that helps!
I am polish and I see this dish for the first time and also the name of it...doesn't sound polish 😅
It might be that this particular dish does not come from your region of Poland ? But I have researched the dish and it is a Polish dish. I have also had other Polish people tell me that they’ve had this dish before and love it. Maybe if you give it a try, you might really like it! 😊 If there is a a Polish dish that you have a recipe for that you would love to share I would appreciate it, and would share it with my viewers!
@IWannaTryThat I was born in West Poland and my mother in the East. I visited almost every town in Poland and have family everywhere. I asked my mother, and she too never even heard the foreign sounding name. Haluski sounds kind of tshech or slovenian... Polish name would be kluski. And we have a meat/ fried cabbage dish in Poland and its name is bigos. But nobody would put noodles into it. Doesn't mean that this recipe isn't interesting or tasty looking. I'm just certain it's not polish 😅
@@nintai797 I appreciate the knowledge! I’m not Polish myself and I don’t have any family in Poland 🇵🇱 so you are the expert here! I just wanted to let you know that when I researched the recipe it comes up as a Polish dish. Maybe you’re right in suggesting its a Slovenian dish!🤔 😊 I just looked through past comments and found that somebody said their wife’s Slovak grandmother used to make this dish.
Like grandma made
I bet your grandma’s recipe was delicious 😋!
Please give written recipe
Ingredients
1 cup chopped onion
One Polish kielbasa or smoked sausage
1 pound of shredded cabbage
Half pound bacon
Two large cloves minced garlic
1 pound large egg noodle pasta
1/2 cup chicken broth
4 tablespoons of butter
Salt and pepper to taste
Sorry . But Haluskis is a simple dish ... ONLY 3 ingredients.. sausage, rigatoni noodles , fried cabbage...not counting butter..
Adding anything to the dish ruins it.. Onion and cabbage are never a combo that works out well .. that a culinary no no .
1. Fry cabbage slowly and thoroughly. If it burns the butter you got it too hot . Cook it until the heavy veins are also tender .( you can speed this out by skim cutting them thinner? Cook the cabbage until its slightly browned and a caramelized glaze develops.
2. Boil Rigatoni noodles at the same time until they just start to collapse.
3. French cut the sausage and cook it very slowly in a stainless steel fry pan stirring often what looks like burn stuff at the bottom of the pan isn't something you have to clean out of the pan . Its flavor .. So after removing the sausage and the pan is hot dump some cold water from the faucet into the pan and with a steel spatula scap the pan . This makes a kind of sauce , let it simmer a little so some of the water evaporates. And after you mix it all together pour this over it and mix it in .
If there is one exception for one more ingredient it's in the case of some bitter cabbage, which case you throw in a very SLIGHT amount of brown sugar the sauce ... just enough to take the edge off ... buy of the cabbage is sweet ... don't do this ..
Leave out the bacon , onions and crap.
I agree. Haluski is a simple dish. And perhaps the three ingredient version is the original version of this recipe. However, overtime and from region to region as well as even family to family, recipes, differ and change. I’ll have to give your three ingredient Haluski a try someday.
@@IWannaTryThat, my mother always made this dish when we were growing up meatless with onions 🧅 and green peppers 🫑.
@@Lisa-xm4bw that’s one I haven’t heard yet. I’m sure it’s 😋! I love when people share their versions of a recipe! Thank you.😊
Make your own spaetzle and it is even better. Just takes some AP flour, egg and a little water.
Actually I have made mine own spaetzel before. I did a tutorial on it. You should take a look at that video and tell me what you think. th-cam.com/video/bEH7L0XVAjs/w-d-xo.html
@@IWannaTryThat I checked it out and that would make a lot of spaetzle. I use the back side of a flat cheese grater and silicon spatula to rub through the holes. I've not tried making with milk and use half as many eggs to flour. Another delicious dish using spaetzle is to carmalize some onion and then in caserrole dish put some spaetzle, 1/3 of the onion, grated swiss cheese and repeat until all gone and bake @ 350 until cheese is melted.
Ok. Next time I make spaetzel i’ll try that! Thank you. ☺️
annoying background music
Sorry! I was going for a theme. But I agree. Unfortunately I can’t change it. 😬
I agree. Us pollocks are not cooking listening to this crap. The same when I go into a Mexican restaurant. I feel so bad for the workers. They hate listening to that Mexican crap as well
That looks like hod dogs not kielbasa what is this Italian resepie
Sorry you didn’t like the recipe. Do you have a Haluski recipe that you would like to share?🥹