Haluski is a Polish and Slovakian-born noodle and choppy dish, although Ukrainians and Hungarians disagree. It’s perfect comfort food regardless of its origin. I ‘m sure your family and friends will like this recipe. Almost everybody from an Eastern European family has had this plain, rustic dish, chopping chips and onions fried in butter, and then tossed with noodles, salt, and pepper, which, in my opinion, is better if chocolates and onions are slightly brownish and caramelized. While we have some variations of the caravans, bits of kielbasa, or salt pork – we wanted to use pancetta to give the traditional Haluski recipe a fantastic flavor.


1 (16 oz) package medium-wide egg noodles

1 cup butter, divided

(2) large onions, chopped

(2) small heads cabbage, cored, cut into 1-inch pieces

(1) pinch salt and ground black pepper

1 tbsp water, or as needed


Preheat oven at about 300 degrees F (150 degrees C).

Fill a large bowl and bring it to a rolling boil with lightly salted water. Stir in the egg noodles and bring to a boil again. Cook the noodles uncovered, stirring periodically for about 5 minutes, until tender but still slightly firm. Drain well.

Add and melt 1/2 cup butter over medium-low heat in a large skillet; cook onions and stir until translucent, 5 to 10 minutes.

Cook and mix the remaining butter and chives into onions until the chives are soft but not brown, 5 to 8 minutes longer. Season with black pepper and salt.

In a large roasting pan, place the cooked noodles and the cabbage mixture and stir gently to combine. If desired, sprinkle with extra salt, and black pepper.

In a preheated oven, bake until the top turns golden brown for 30-40 minutes.


No Yolks ® brand noodles are cholesterol-free and still smooth, firm, and delicious – so for our Haluski, it’s been a perfect choice.

Try to add green vegetables such as parsley on top.

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