All Posts including “haluski”

Recipe: Haluski brings a real old-country flavor to chilly fall Pennsylvania nights

When central and eastern Europeans emigrated to Pennsylvania in the 19th and 20th Centuries, one of the dishes they brought with them was haluski (or as some spell it, halusky). The dish is a simple one with some variations. Traditionally, haluski referred to the homemade noodles/dumplings, which were potato based much like gnocchi. However, today you can either purchase dried haluski noodles in any grocery store, or use any medium-wide egg noodle.

Growing up in York County, which is Pennsylvania Dutch country, I had very limited exposure to haluski, but when I went to Pittsburgh for college and eventually to live, I was introduced to the dish at a Polish Catholic church fish fry, which is just about the best place to have your first taste of haluski. Haluski has just a few ingredients, and the one I learned to make includes noodles, cabbage, onion, bacon, butter, salt, pepper..and that’s it. You can also make a vegetarian version by leaving out the bacon and a vegan version by using vegan-friendly noodles and olive oil instead of butter.

The flavors combine to make a fantastic dish, especially if you are a gardener like me and use a fresh-harvested garden cabbage that has been sweetened by frost. And speaking of frosty weather, this is a great cold-weather dish that’s a snap to make.

Continue Reading: Recipe: Haluski brings a real old-country flavor to chilly fall Pennsylvania nights

{name} Posted by Jamie Oberdick on 11/06, 2013 at 09:52 AM

Comments (0) | Permalink | Tags: recipe | garden | haluski | cabbage | vegetarian | vegan |

Page 1 of 1 pages

Support Provided By
    Mt. Nittany Winery
  • Elk Creek Cafe and Aleworks
  • Fasta Ravioli Company
  • Harrison's Wine Grill & Catering
  • Natures Pantry
  • Tait Farm
Seasonal Recipes

Share Your Seasonal Recipe

Food Stories from NPR
From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes

October 01, 2014

Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.

'How To Cook Everything Fast'? Bittman Says Skip The Prep

September 30, 2014

Rachel Martin talks to food writer Mark Bittman about his new cookbook, "How to Cook Everything Fast," which thumbs its nose at the French tradition of having ingredients prepped before you cook.

'Human Flesh' Burger Is A Treat To Tempt The Walking Dead

September 30, 2014

In a stunt to promote the next season of the hit zombie show The Walking Dead, London chefs have concocted a burger inspired by human flesh. They're giving them away Tuesday at a pop-up restaurant.

Support WPSU. Shop Amazon.

We rely upon your support to help provide our community with quality public media. WPSU will receive revenue shares when you make purchases from Amazon through links on our website. There is no extra cost to you.