Haluski – a yummy buttery cabbage & noodle dish


Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: mains, easy, Czech, <30 mins
Serves: 4-6 | Prep time: 20 mins | Cook time: 30 mins

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I’ll be honest, I had never heard of Haluski before until one day I was googling recipes for inspiration on how to use up my week old leftover cabbage in the fridge, so there’s no heart felt nostalgia or travel memory associated with this dish to fill up this post. I simply saw it, tested a few recipes, and decided on this version that I’m sharing today because it’s tasty.

From my Google research, Haluski is a central/eastern European dish with arguable origins of either Poland, Solvakia, Hungary, or Ukraine – Toby thinks there’s even a Czech version too. It’s essentially bacon, onions, and cabbage cooked in butter and bacon fat, then mixed with fresh cooked egg noodles. It’s quick and easy, a little oily (from the butter and bacon fat), and definitely delicious. Give it a try!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 3 Tbsps butter
  • 400g (~6 strips) of thick cut bacon, chopped
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 med cabbage (~1kg), cored and diced
  • 4 portions (~10oz) of egg noodles – or alternatively nokedli
  • Fresh ground black pepper to taste
  • Kosher salt to taste

Directions:

In a large skillet on MED-HIGH heat, melt the butter until it starts to lightly brown – you’ll smell the aroma of brown butter.

Then add in the bacon and sauté until browned and lightly crispy.

Next, add the garlic and onions. Continue to cook for another 3-4 minutes until the onion is translucent and lightly browned.

Next, add in the diced cabbage and sauté for 8-10 minutes until the cabbage has softened and lightly browned.

While the cabbage is cooking, cook the egg noodles in salted water according to package instructions. When cooked, drain and set aside.

Once the cabbage has cooked, add in the cooked egg noodles, freshly ground black pepper, and a big pinch of salt. Mix it around and taste to adjust salt as needed. Done!

Summarized Recipe:

Haluski – a yummy buttery cabbage & noodle dish

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: mains, easy, Czech, <30 mins
Serves: 4-6 | Prep time: 20 mins | Cook time: 30 mins

Ingredients:

  • 3 Tbsps butter
  • 400g (~6 strips) of thick cut bacon, chopped
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 med cabbage (~1kg), cored and diced
  • 4 portions (~10oz) of egg noodles – or alternatively nokedli
  • Fresh ground black pepper to taste
  • Kosher salt to taste

Directions:

  1. In a large skillet on MED-HIGH heat, melt the butter until it starts to lightly brown – you’ll smell the aroma of brown butter, then add in the bacon. Sauté the bacon until browned and lightly crispy.
  2. Next, add the garlic and onions. Continue to cook for another 3-4 minutes until the onion is translucent and lightly browned.
  3. Next, add in the diced cabbage and sauté for 8-10 minutes until the cabbage has softened and lightly browned.
  4. While the cabbage is cooking, cook the egg noodles in salted water according to package instructions. When cooked, drain and set aside.
  5. Once the cabbage has cooked, add in the cooked egg noodles, freshly ground black pepper, and a big pinch of salt. Mix it around and taste to adjust salt as needed. Done!

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Braised Bacon & Mushroom Sweet Sauerkraut


Date Published: Feb 13th, 2024 | Last Updated: Feb 13th, 2024
Author: Abby |Category: sides, Czech, easy
Serves: 4-6 (large bowl) | Prep time: 10 mins | Cook time: 40 mins

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I’m not a fan of sour foods in general (unless it’s sour patch kids 😜) so its no surprise that sauerkraut has never been something I’ve wanted to try and make…until now!

Babička’s sweet sauerkraut

Toby likes his sauerkraut so I usually give him my portion, but during our last trip to Czech to visit his grandparents, babička made a sweet and creamy version with caraway seeds and the sourness of the sauerkraut was minimal. Needless to say, it was DELICIOUS paired with the smoked pork shoulder that she made – we nearly ate the whole pot! Before we left, she gave me verbal recipe instructions with ‘guestimated’ ingredient amounts (you’re not an OG if you measure when you cook) and when we got home to Brooklyn, I was determined to recreate it ASAP while the flavours were still fresh in my mind. Sadly, the guestimated measurements did not yield the same beautiful sweet sauerkraut she made 💔. Mine somehow came out too sour and yet too sweet at the same time lol, no idea how I achieved that. Although disappointed, I was still determined to learn how to make a sweet sauerkraut and in my search of other Czech-style sauerkrauts that might be close to babička’s, I found a sweet braised version from Cook Like Czechs that was intriguing. When I made it for the first time, it was actually – dare I say it – better than babička’s 🤐 ! The sweetness level was exactly the same but this new version had bacon in it! I made it a second time with some minor tweaks and added in some leftover mushrooms I had in the fridge and it was somehow even more AMAZING. This is now my favourite sauerkraut hands down, and I’m going to show it off – to you 😛.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 450g sauerkraut, without the liquid
  • 350g portobello mushrooms, cleaned and sliced
  • 1/2 Tbsp of pork lard, or olive oil
  • 2 large (~1.1kg) onions, diced small
  • 130g smoked thick-cut bacon, sliced into small pieces
  • 1 tsp caraway seeds, crushed
  • 1.75 Tbsps (25g) granulated sugar
  • 2 Tbsps (25g) all-purpose flour
  • Salt to taste

Directions:

450g sauerkraut without liquid
Liquid squeezed out of the sauerkraut

Place the sauerkraut in a strainer over a bowl and squeeze out as much liquid as you can. If you prefer your sauerkraut on the more sour side, save this liquid for later (I prefer mine on the sweeter side, so I just discard this liquid). Set aside.

In a pan on MED heat, add a drizzle of olive oil and sauté the mushrooms with a pinch of salt for 3-4 minutes or until cooked. Put the mushrooms into a bowl and set aside until the end.

In the same pan on MED heat, melt the pork lard and add in the onions. Sauté until the onions soften and become lightly browned (5-8 minutes).

Add in the caraway seeds, bacon, and sauerkraut. Continue to sauté for another 5 minutes.

Add in half cup of water (or the sauerkraut liquid from step 1 if using) then turn the heat down to LOW and cover with a lid. Let the sauerkraut braise for 15 minutes.

After 15 minutes, add in the sugar and flour. Mix together thoroughly then let it braise on LOW heat with the lid on for another 15 minutes.

After 15 minutes, add in the cooked mushrooms from step 1 (do NOT add in any mushroom liquid that may have accumulated during this time, just the mushrooms). Stir until heated through then turn off the heat. Taste and adjust salt and sugar to your preference. It’s meant to be a sweet, smokey, and slightly sour sauerkraut with a kind of creamy texture. Serve warm. Enjoy!

Served in a vepřo knedlo zelo

Summarized Recipe:

Braised Bacon & Mushroom Sweet Sauerkraut

Date Published: Feb 13th, 2024 | Last Updated: Feb 13th, 2024
Author: Abby |Category: sides, Czech, easy
Serves: 4-6 (large bowl) | Prep time: 10 mins | Cook time: 40 mins

Ingredients:

  • 450g sauerkraut, without the liquid
  • 350g portobello mushrooms, cleaned and sliced
  • 1/2 Tbsp of pork lard, or olive oil
  • 2 large (~1.1kg) onions, diced small
  • 130g smoked thick-cut bacon, sliced into small pieces
  • 1 tsp caraway seeds, crushed
  • 1.75 Tbsps (25g) granulated sugar
  • 2 Tbsps (25g) all-purpose flour
  • Salt to taste

Directions:

  1. Place the sauerkraut in a strainer over a bowl and squeeze out as much liquid as you can. If you prefer your sauerkraut on the more sour side, save this liquid for later (I prefer mine on the sweeter side, so I just discard this liquid). Set aside.
  2. In a medium pot or pan (make sure you have a lid) on MED heat, add a drizzle of olive oil and sauté the mushrooms with a pinch of salt for 3-4 minutes or until cooked. Put the mushrooms into a bowl and set aside until the end.
  3. In the same pan on MED heat, melt the pork lard and add in the onions. Sauté until the onions soften and become lightly browned (5-8 minutes).
  4. Add in the caraway seeds, bacon, and sauerkraut. Continue to sauté for another 5 minutes, then add in half cup of water (or the sauerkraut liquid from step 1 if using) then turn the heat down to LOW and cover with a lid. Let the sauerkraut braise for 15 minutes.
  5. After 15 minutes, add in the sugar and flour. Mix together thoroughly then let it braise on LOW heat with the lid on for another 15 minutes.
  6. After 15 minutes, add in the cooked mushrooms from step 1 (do NOT add in any mushroom liquid that may have accumulated during this time, just the mushrooms). Stir until heated through then turn off the heat. Taste and adjust salt and sugar to your preference. It’s meant to be a sweet, smokey, and slightly sour sauerkraut with a kind of creamy texture. Serve warm. Enjoy!

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