30 Minute Haluski

Haluski (pronounced ha-loosh-key) is a rich and hearty dish with a perfect balance of sweet and savory flavors. It starts with cabbage being sauteed until lightly caramelized, bringing out the sweet element. Then adding pork gives this dish its savory depth, and while you can use any cut of pork, we love the salty richness that is pancetta. This deliciously spiced meat really ups the level of flavor in any recipe. There are different variations of Haluski depending on the specific region of Europe the recipe hails from, but whichever one you decide to make, this is the type of comfort food that tastes like home.

Compliment your Haluski by serving it with our Homemade French Bread or Homemade Rye Bread.

Haluski is a popular Eastern European recipe with differences in the recipe ranging from Poland to Hungary. Some countries don’t use cheese in their Haluski, but Slovak-style Haluski does. And we’re cheese people in this kitchen, so it’s a no-brainer that this is the variation that we wanted to make. If you’ve been nervous about trying goat cheese in the past, we’re about to change your world for the better. This is a creamy, refreshing and rich cheese, making it another perfect component to this dish.

Ingredient Notes

• Green Cabbage: Looks similar to a head of lettuce, but is a denser leaf with a stronger flavor than iceberg lettuce.
• Onion: We prefer the mildness of a white onion, but a yellow onion can be substituted.
• Pancetta: A cut of pork similar to bacon, without the smokiness in the flavor. You can find this in the deli area of most grocery stores, sometimes already chopped or cubed.
• Egg Noodles: Sold in a plastic bag near the dry pasta in the grocery store. Gnocchi is a great option for if you want to switch things up and make a more authentic Slovak version of Haluski.
• Goat Cheese: Crumbly cheese with a slight tang. Feta can be substituted but is a little saltier than goat cheese, so start with less to avoid overpowering your recipe and add more to taste.

Slovak Potato Dumplings (the OG dumpling):

In the US, Haluski is usually made with egg noodles. The traditional Slovak recipe is made with a potato dumpling, similar to German Spaetzle. Here’s a recipe for the traditional Slovak potato dumplings in case you want to try your hand at it:

• 2 large potatoes, peeled
• 3+ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/3 cup milk

Make a dough by grating the potatoes on the smallest shredding option of the cheese grater. Using a paper towel or cheesecloth, squeeze out any excess moisture from the shreddings, then place the shreddings into a mixing bowl. Add in the flour, baking powder, salt, eggs, and milk, and mix until a dough forms, adding more flour if necessary to achieve a workable consistency. Divide the dough into 6 sections. On a flour-dusted surface, roll out each dough section into a long rope or snake. Slice the snakes into 1/4 inch wide “pillows” or dough ball sections. Bring a large pot of salted water to a boil, then add the potato dumplings to the pot in batches and cook each batch for 3 minutes. Remove cooked dumplings from the water with a slotted spoon and place in a large bowl lined with paper towels.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.