Haluski is an easy to make one skillet dinner that is full of comfort food flavors and only requires a handful of ingredients. Your family will love this easy dinner!
The origins of Haluski (pronounced ha-loosh-key) are debatable, but can be claimed in some form or another by the Polish, Slovaks, Ukrainians, and Hungarians. It’s a simple comfort food dish consisting of either egg noodles or a potato dumpling sautéed with cabbage, onion, pork, and sheep or goat’s cheese. The cut of pork you use, the kind of cheese you use, and using either noodles or dumplings will vary from region to region.
American immigrant haluski is made with ingredients that were easier to find in the US and often use noodles. This recipe is an easy version of Haluski that is made in the style of US immigrants. It’s not an authentic version of Haluski that you’d find in Eastern Europe as many of those ingredients just aren’t common in the United States. Slovak-style haluski uses cheese, while other Eastern European nations like Poland and Ukraine do not usually use cheese. We’ve included some information for making a more traditional Slovak Haluski if you are interested in giving it a go. However you decide to make it, haluski is an easy to make comfort food that only requires a handful of ingredients.
How do I make traditional Slovak potato dumplings for my haluski?
Haluski in the United States is often made with egg noodles or even gnocchi to make it an easy and quick meal. The traditional Slovak recipe is made with a potato dumpling, similar to German spaetzle. To make your own traditional Slovak potato dumplings you will need:
- 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 your dough by grating your potatoes on the smallest shredding option on your cheese grater. Squeeze the excess water out and put the shreddings into a mixing bowl. Stir in the flour, baking powder, salt, eggs, and milk 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. Set aside the cut dumplings until ready to cook. Bring a large pot of salted water to a boil. Working in batches boil the potato dumplings for 3 minutes each batch. Remove from the water with a slotted spoon.
Can I use bacon instead of pancetta?
Yes! Bacon is an acceptable substitution for pancetta in this recipe. It produces a lot more fat and grease so we recommend skipping the butter in this recipe (or reducing it significantly) and simply cooking up your diced bacon in the skillet and allowing the cabbage and onion to sauté in the grease.
What can I use instead of goat cheese?
Bryndza (a sheep’s cheese) is the traditional cheese used in haluski, but it’s hard to find outside of Eastern Europe. Goat’s cheese offers a similar flavor and is more widely available. Instead of goat cheese, you can substitute with cream cheese for a mild option, or use feta for a bolder flavor. Mascarpone cheese is another option for a smooth, mild, creamy finish.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop in a skillet over medium-low heat until warmed through.
If you like this recipe, you may also be interested in some of our other Eastern European favorites:
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, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Being married into a Irish / Polish family 42 yrs ago, I have had this alot. We love it,
I have done it with pancetta, leftover ham, bacon and even leftover pork roast, then I have used noodles, Bow tie pasta, gnocchi, perogies and all are great. We do use very lil cheese as we prefer without cheese ( Just a majority family preference) I have put some cottage cheese it and was good.
Tasty dish – Happy Family
I make this at least once a month, it’s awesome and super easy!
Looks delicious! I think my mother used cottage cheese??
My Mom used pot cheese.
We really liked this.I used ham..next time I’m going to try bacon but it would be good with no meat.I did add about a half cup of chicken boil ion for a little extra flavor but it will be a dish I will be making again..thank you Rachel!!
My husband and I have a new go to recipe for when the temp drops in No. Central Fl. Used mix of 3oz pancetta and some pre- cooked bacon I had in the freezer. Sooo good! Thanks
Hi Rachel!
I just made this for dinner and have to say this is DELICIOUS!!! Who would think something so simple would be so good?
Def on my list for quick and tasty last-minute dinners!
Sounds like a recipe my husband would enjoy. What about subbing ham for the pancetta. I think it would be just fine but preferred to get your professional opinion first. Love watching your videos and the recipes as well.
Can I cut the sodium in half with what recommendations? I am on a 1300 mg a day of sodium.
Holy cow this was delicious! I did about 6 oz egg noodles and that was plenty for me- but I like cooked cabbage and didn’t want to over do it with egg noodles. The crumbled goat cheese makes it so creamy without adding too many calories. I didn’t have quite enough goat cheese so used about an oz of feta to top it off and I didn’t notice a difference but I think the goat cheese does make it a bit creamier in texture. Also, I had never cooked with pancetta before- I cannot imagine doing this with bacon, the panchetta was perfect!
We loved it! I’m so glad I tried this recipe. I never would have put those ingredients together on my own. It’s seriously addictive.