Slovak Haluski Recipe
Slovak haluski, a dish made with egg noodles, cabbage, and butter, is a hearty meal to make during Lent. Serve alongside fish.
Tender homemade potato dumplings are mixed with shredded cheese and crumbled bacon for a hearty side or main dish from the old country.
A simple side dish of baked noodles and cabbage is ready in less than an hour.
My Slovak grandmother would make this for us frequently. It was most often served as the 'noodles' for beef - tomato soup. My favorite though was when she had some left over and she would fry the 'bullets' in butter to a golden brown. Nothing in the world better than that...
Thank you for sharing your recipe. It is wonderful getting people enjoying Slovak food. However, as a Slovak who has grown up with this dish, I am quite surprised by your addition of baking powder and egg. None of these exist in traditional haluški, and if anything the egg will make these delicious potato pillows tougher. Please please next time omit the eggs and baking powder, and you'll actually be eating a traditional dish. P.S. Mixing sheep milk feta with a bit of sour cream to mimic the traditional bryndza sheep cheese works quite well too. Dobrú chut'!
Wow so cool that this dish is on line, I grew up eating and making this with my mom and grandma. We did not add the potato to the dough though. And we simplified the cheese and started using cottage cheese for cost reasons, so we call it bacon, cottage cheese and halushka. I still have my great great great grandma's haluski board and I'm using it today. Love love love this stuff thanks for sharing.
Our family made Haluski at least once a month for 5 decades and we would have it with a cold sweet/sour lettuce and bacon pieces salad. Just add a few tablespoons of regular vinegar with a heaping tablespoon of sugar and add cracked pepper if you like. That's the whole meal besides a beverage like good old ice-cold lemonade. Sticks to the ribs!!
Stir up a hearty and comforting dish of cabbage and sausage haluski, that beloved eastern European skillet supper, using frozen pierogies.