Rustic and delicious, this Polish Haluski combines pasta, buttery onions, and tangy sauerkraut in a soul-satisfying Eastern European comfort food.
This Polish Haluski doesn’t look like much, does it?
It almost looks like a poor man’s dinner. Some pasta, something resembling onions, and a bit of green to liven up an otherwise boring looking dish.
Trust me…it’s so much more than that. These pan-fried noodles and sauerkraut were one of Nana’s favorite (and signature) side dishes.
To be honest, I don’t really have a clear memory of how she used to make this. I remember ingredients, and how good this stuff tastes fried up in butter the second day.
Oh, it’s pure heaven when it’s all crispy.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Of all the things my Nana used to cook when I was a child, this haluski recipe was the one that I requested the most.
It wasn’t until I reached adulthood that I truly appreciated this wonderfully simple comfort food. Maybe I love it more now because she’s been gone nearly two decades. I feel like she’s still around with every bite.
What does haluski mean?
Haluski is a traditional Eastern European dish that has roots in the cuisine of Poland, Slovakia, and Ukraine. It’s a simple and hearty ‘peasant dish’ that consists of just a few cheap ingredients.
The name haluski is derived from the Slovak word halušky, which means small noodles or dumplings. The Polish sometimes also call this kluski: their word for noodles and potato dumplings.
While the name refers to dumplings in many languages, this version is more like a type of fried noodles and cabbage.
Or, in this case, noodles and kraut.
Just read the comments from years’ past if you want to be schooled by my readers. Nana emigrated to the States from Poland when she was a child in the early 1900s. Maybe that’s why she was a pasta user, not a dumpling maker!
Ingredients
This haluski recipe takes very few ingredients to make, most of which you likely have in your house.
- Pasta – Traditionally, egg noodles or homemade potato dumplings are used in this recipe. But Nana used bowties, and so do I! Do you!
- Onions – thinly sliced. White, yellow, or Vidalia onions are fine.
- Sauerkraut – so this is a point of contention among internet users. I have always had this meal with sauerkraut, but most haluski recipes call for plain old green cabbage. Sauerkraut is fermented cabbage, so I don’t see the problem? We’re all using the same thing, in the end! That said, if you’d rather use plain old cabbage, I won’t stop ya! You
- Butter – go crazy, use the good salted stuff. Just back off on adding salt later. Also, feel free to adjust the amount you use based on your tastes.
- Sea salt, black pepper, and chopped fresh chives are the only garnishes you need. You can add a cooked protein as well
Want to add protein? Haluski is a great vegetarian side dish for any meal, and is eaten frequently during Lent. If you’re looking to turn it into a meal with protein, may I suggest lots and lots of fresh kielbasa? Or maybe bacon. Yeah, bacon. Or even some Ikea meatballs? Might be a bit of a fusion dish at that point, but I bet that sauce would taste really good in this!
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
How to make Haluski
- Melt A LOT of salted butter in a big pot or dutch oven set over low-ish heat. The more the better, really. I guess you don’t have to use a whole stick if you’re thinking healthier, but more butter means lots of flavor in the case of this recipe.
- Once you’ve got your butter melted, sauté a crapton of onions. I like to use white onions or Vidalias – slightly sweet, and they don’t make me cry. Always a plus.
- While the onions are caramelizing, boil some bowtie pasta. You could also boil egg noodles for this, which is a very traditional pasta choice. Personally, I save those for stroganoff, but I digress. Nana always used the bowties, I had to keep this traditional for myself.
- After what feels like forever, but is only 30 minutes or so, you’ll have some perfectly caramelized buttered onions. Toss in your equally perfectly cooked pasta and watch that butter cling to it. Bliss.
- Lastly, add in your sauerkraut – don’t drain it all, though! Use that juice! Let it all warm up, sprinkle in a few dashes of salt and pepper, and you’re ready to feast!
If you want to use cabbage instead of sauerkraut…
You’re going to need a bigger pot, probably. A Dutch oven or even larger skillet will do. Chop or shred 12- to 16-ounces of fresh cabbage and saute it with the onions. This will help soften the cabbage up nicely, but it will still retain a little bit of crunch.
FAQ
Can haluski be made in advance?
Yes! If you making a big batch for a party or family dinner, whip it up and store it in the fridge. Just reheat it in a bit more butter before serving – make sure you get a few crispy bits for yourself!
Storing and reheating haluski
To store leftover haluski, place it in an airtight container with a cover. Refrigerate for 3-4 days. I don’t recommend freezing it, as reheated frozen pasta tends to take on a mushy texture.
The best way to reheat haluski is by melting a bit of butter in a skillet and frying it up! You can also microwave it in a pinch.
More of Nana’s delicious dinners!
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Polish Haluski (Noodles & Kraut)
Ingredients
- 2 small onions white, yellow, or Vidalia; thinly sliced into rounds
- 8 ounces butter salted or unsalted
- 12 ounces farfalle bowtie pasta
- 16 ounces sauerkraut or chopped fresh cabbage (see notes for cooking)
- Fine sea salt
- Black pepper
- Chives optional
Instructions
- Melt butter in a dutch oven set over low heat. Add sliced onions; saute for 25-30 minutes, stirring occasionally to avoid burning while the onions caramelize.
- While onions are cooking, follow box directions and boil farfalle pasta. Drain, rinse and set aside.
- When butter is nearly gone, add pasta and toss. Cook for 4-5 minutes, then stir in sauerkraut, allowing everything to come to a uniform temperature. Season with salt and pepper as desired.
- Transfer haluski to a serving dish. Sprinkle additional black pepper on top and garnish with chopped chives if desired. Serve and enjoy!
Liz says
I would have never thought to pair pasta and sauerkraut, but it looks both delicious and comforting!
Constance Smith | Cosmopolitan Cornbread says
This looks so good!!
Kimberlie Robert says
Sauerkraut? What a beautiful idea. I think I’d like this too. And yes, crispy pasta the next day is the ultimate in comfort. Nice post.
Lynn says
My mom made something similar to this when I was very young..
I haven’t thought of her “fried noodles” until now.
Thanks for the memory:)
Lynn @ Turnips 2 Tangerines
Hezzi-D says
My grandma used to make Haluski and I loved it. I haven’t had it in years! Yours looks delicious.
Lynne Webb says
This recipe is very similar to the Hungarian Cabbage Noodles I make only with sauerkraut instead of green cabbage. I definitely have to give the Polish version a try. I think the chives are a great addition too.
Kristen @A Mind Full MOm says
I love how a dish can nearly bring someone back to life because the memories are so strong <3
Sarah Reid, CNP (@jo_jo_ba) says
Haven’t had this in YEARS, and never with sauerkraut, only shredded Savoy cabbage. This sounds delicious!
Meaghan says
Pasta and sauerkraut?! What a combo! Lady you are speaking my language. I’ve not tried it before but can not wait!!! Loving participating in #SundaySupper and getting all these great recipe ideas 🙂
PS I’m also believer that a hot dog isn’t complete without sauerkraut
Wendy, A Day in the Life on the Farm says
We love haluski but I have always made it with fresh cabbage. I will have to try this sauerkraut version. Thanks.
monica says
You sold me – I’m making a pot of this and having it for lunch this week!
maria says
Pasta… the ultimate comfort food… and with sauerkraut! Sounds like a great combo. Thanks for sharing 🙂
anne says
I love sauer kraut and combining it with pasta? sounds yummy!
Rosemary Muldowney says
Not a big saurkraut fan – made rice noodles substitution for glutin free…..Magnificent. Thanks.
Sauerkraut Billy says
This looks absolutely delicious! This is an interesting recipe I’ve never tried before! I’ve tried a bunch of different dinner dishes with sauerkraut, but none including noodles! Thanks so much for sharing, can’t wait to try this at home!
Jane Saundera says
Oh, this was so delicious! It definitely brought back memories for me. I was concerned that the sauerkraut was going to be too strong since you didn’t say to rinse it. I was pleasantly surprised that it blended in perfectly. Soooooo tasty. Thank you!
Sandy says
When do you ad the sauerkraut? Not in directions. 🤔
Sandy says
So weird… Went back and read again and it was there. Sorry 🤣
Samantha says
Do you think it would work to make this the night before and put it in a warm oven the next day to serve at a potluck?
Erica says
Hi Samantha! It absolutely will work as a make-ahead dish! It’s actually even better the next day, since the sauerkraut has had time to infuse flavors with the pasta. My fave way to eat this is actually to pan fry leftovers – crispy deliciousness! Enjoy!
Bruce says
My mom always made it with the same pasta dough that she made her periogies from, both at Christmas and during lent (on Fridays). Just making Christmas periogies today and made some extra noodles to make this for my wife and daughter to try. Great meal and great memories!
Grzegorz says
Kluski. Haluski is cabbage not sauerkraut.
Erica says
Not to argue, but kluski is actually a Polish dumpling. Also, sauerkraut IS fermented cabbage, this is the way my Nana made it and what she called it. Not every recipe needs to be the same, especially one that has variations in multiple countries. Cheers!
A Polish cook says
Haluski – they are dumplings! In 2013 kluski Haluski (Haluski dumplings) were placed in the list of Polish traditional dishes (www.gov.pl/web/rolnictwo/kluski-haluski). Your Nana probably mixed two names: Haluski and Lazanki. Haluski are dumplings, and Lazanki are pasta (en.wikipedia.org/wiki/Lazanki), most often square in shape or bowtie. I can confirm that the sentence in the wikipedia is true: “In Poland, they are commonly mixed with fried cabbage or with soured cabbage and small pieces of sausage, meat and/or mushrooms”. So the name of your dish should be: Polish Lazanki, because Haluski are something else in Poland.
Sandie7 says
This is such a good comfort dish! One thing we did differently was to rinse the sauerkraut and since we mixed it all together on our plates anyway, mom starrted just putting the browned, sliced keilbasa right in. Thanks for the memory!
BeataR says
The recipe does not describe Polish haluski (prenounced as how-oos-ky). I am Polish and live in Poland. Real Polish ones consist of potato dumplings, onion and sauerkraut (sometimes cabbage in the middle of the cabbage season). No noodles!!! The pasta version (described in the recipe) was invented in the United States, but it is not Polish. Eastern Europe immigrants coined the name: haluski (not Polish) for a similar dish with egg noodles. Each country has its own haluski. Slovakia, for instance, has Slovakian haluszky with sheep cottage cheese. Polish haluski MUST HAVE potato dumplings instead of pasta. However, your dish is surely delicious, but the name is wrong (should be: American haluski).
Mike says
I made this recipe and enjoyed the flavor, but it was too laden with butter.
Next time I would use 1/2 the butter and add more sauerkraut….
can says
This is such a good comfort dish! One thing we did differently was to rinse the sauerkraut and since we mixed it all together on our plates anyway, mom started just putting the browned, sliced keilbasa right in. Thanks for sharing this!
Julie says
My mother made this, but she used both sauerkraut and cabbage (of course the egg noodles also). I would sometimes grab a fork before going to bed and go to the fridge for another bite . Yum!!!