Recipe Box: Haluski

Because you can’t have a Halupki recipe without a Haluski recipe, here’s Carla’s version.

Average size cabbage (perhaps soccer ball size or larger)

3/ 4 to 1 lb noodles depending on the ratio you like

2 large onions

1 lb butter  (I usually buy the store brand to cut costs slightly)

Salt and pepper

Sugar (trust me!)


Chop onion and cabbage coarsely.  Bring large pot of water to a boil.  Add cabbage and onion, bring back to boil and boil for 10-12 minutes.  We like ours fairly limp.  Drain.


Place 3 sticks of butter into large skillet and heat until melted over med high heat.  Add cabbage and onion.  Toss until butter is well mixed in.  (I usually do this in a large bowl then transfer it back to a skillet.  Helps keep the stove a bit cleaner.)


Sprinkle 1/2 cup sugar over the noodles and make sure it’s tossed all through.  Now comes the part where I can’t be too specific.  This goes according to your taste.  I usually add about 1 T of salt (sprinkled over the surface) and add pepper till the top of the mixture is fairly well covered.  (Not black but pretty heavy).  Toss well.  Now add about 1 or 2 tea. salt and about the same amount of pepper as before.  Toss again.  (You only add the sugar once.)


Now you fry turning as it just starts to brown slightly.  I can’t give a time on this as I’ve never timed it.  You just want to get it a little browned.  If it looks like it is getting a bit dry or is isn’t totally drenched in butter (lol) add the other stick.  Remove from heat and serve.


The secret ingredient is the sugar.  I got the tip from a lady who had made it at her church for years.  It really does the trick.

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