Savory Haluski Recipe
If you are in the mood for comfort food, a big plate of haluski just might do the trick. There are several versions of haluski out there, including Polish and Slovak haluski, but all versions contain some form of noodles and cabbage. Wellness coach and recipe developer Miriam Hahn brings us this recipe for savory haluski which leans closer to the Polish version and includes savory mushrooms and peas.
"My favorite thing about this recipe is the umami flavor from the mushrooms combined with the buttery noodles and fresh herbs," Hahn says. "I also love using cabbage in my cooking because it's one of the cruciferous vegetables and offers many health benefits." Haluski can be served as a main dish or a side, and it is often served with corned beef, chicken, or sausage. Read on to learn how to make this savory haluski recipe that takes under 30 minutes to prepare.
Gather the ingredients for savory haluski
To make this recipe, we are going to be hitting all the aisles in the grocery store. In the produce department, you'll need to pick up an onion, garlic, mushrooms, green cabbage, fresh sage, and fresh basil. Hahn tells us any type of mushroom will work and you can also substitute the sage and basil for other fresh herbs like Italian parsley and fresh oregano. You will need to grab some olive oil, egg noodles, butter, and some spices: salt, garlic granules, onion granules, and pepper. Lastly, hit the frozen food aisle for some frozen peas. "If you want to make this recipe egg free, you can swap out the egg noodles for any other type of pasta that is egg free, and you can also use dairy free butter if you want to make it vegan," Hahn shares.
Cook the noodles and sauté the veggies
Preheat the oven to 350 F and get the pasta in a pot of boiling water. (Heads up, we're going to reserve ½ cup of the cooking water when it's done). Next, grab a large frying pan. Add the oil and drop in the onion and garlic and cook on medium for about 3 minutes stirring frequently. Now add the mushrooms and cook for 3 more minutes, then add the cabbage. You might be tight on room so add the cabbage a little bit at a time, so it shrinks down and gives you more space. Add the salt, garlic granules, onion granules, pepper, and butter. Stir until the butter melts, then toss in the frozen peas.
Combine the noodles and veggies and bake
Put the cooked noodles back in the pot that they cooked in and add in the frying pan mixture. Add in the reserved cooking water, stir, and taste for seasonings. You may need to add more salt. Pour the mixture into a 9x13-inch baking dish. Bake covered for 15 minutes, then uncovered for 5 more minutes.
Top with fresh herbs and serve
While the haluski is baking, chop up the fresh herbs so they are ready to sprinkle on top when the haluski comes out of the oven. Hahn tells us that leftovers last great for up to 5 days if kept in a sealed container in the fridge. When reheating, you may have to add a little water because the noodles may have soaked up any extra liquid. Enjoy this comfort food at its finest!
- 10 ounces egg noodles
- 1 tablespoon olive or avocado oil
- 1 onion, diced
- 4 garlic cloves, minced
- 8 ounces mushrooms, sliced
- ½ green cabbage, sliced
- 1 teaspoon salt
- ½ teaspoon garlic granules
- ½ teaspoon onion granules
- ¼ teaspoon pepper
- 2 tablespoons butter
- 1 cup frozen peas
- 2 large sage leaves
- 4 large basil leaves
- Preheat the oven to 350 F.
- Heat up a large pot of water and cook the egg noodles according to the package directions. When draining, save ½ cup of the pasta water.
- Add the oil to a large frying pan and heat to medium. Add the onion and garlic and sauté for 3 minutes. Now add the mushrooms and cook for 3 more minutes. Then add the cabbage a little bit at a time and as it shrinks down in size, add more. Now add the salt, garlic granules, onion granules, pepper, and butter. Stir to combine and let the butter melt. Then add the frozen peas.
- After draining the noodles put them back into the cooking pot. Add in the mixture from the frying pan along with the reserved pasta water, and stir it all up.
- Transfer the haluski to a 9x13-inch baking dish and bake for 15 minutes covered with foil, then 5 minutes uncovered.
- Slice the fresh herbs and sprinkle on top of the haluski, then serve.
| Calories per Serving | 275 |
| Total Fat | 8.6 g |
| Saturated Fat | 3.3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 49.9 mg |
| Total Carbohydrates | 41.1 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 3.7 g |
| Sodium | 325.6 mg |
| Protein | 9.5 g |
