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Holuski

Holuski

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Kimberly

Kimberly

My Czech family dinner or lunch recipe has always been a favorite of mine. It still brings back childhood memories!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Place cabbage in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 to 8 minutes.
  3. Heat butter in a deep skillet. Saute the onion until tender. Stir in cabbage and noodles. Season with salt and pepper.
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Reviews

FrackFamily5
50

FrackFamily5

6/22/2008

We LOVE Halushki(how we spell it)! This has been a staple in our house since before I was born- now my kids love it too! In order for this dish to taste SUPREME you have to fry the cabbage with the onion. In fact I put the cabbage in the pan for about 10 minutes before I add the onion. Let the cabbage lightly brown for the most tasty result. Egg noodles are great but you can use Farfalle, Rotini or Elbows. ENJOY this comfort food! We tend to use a lot of pepper and salt for this recipe as well as garlic powder.

Sara
35

Sara

10/8/2007

I love this classic Czech dish. So simple, cheap and comforting. However, I do agree that you should definitely sauté the cabbage along with the onion instead of steaming it separately. Also, the addition of a dollop of sour cream can't be beat. For a heartier dish with additional flavor, we also love to add some sliced kielbasa to sauté in with the onion and cabbage.

JenD2006RN
23

JenD2006RN

2/23/2009

A favorite of us Western PA folks! Around here its not holuski if its not dripping in butter. 1/4 cup is NOT enough, unless you want to be eating plain cooked noodles. Start with at least 1 stick of SALTED butter to saute the onions. Use a stock pot when doing this and add the cabbage a little at a time cause it won't cook down in a timely fashion if you add it all at once. Add the noodles into the cabbage and stir in pot and add more butter as needed until it's all coated to your liking. I usually use a total of 1 1/2 sticks to 2 sticks of salted butter. This is also how my Czech grandmother made it.

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