Love your recipe. My German Grandma made Haluski every Sunday when we visited her on the North Side in the 60's and 70's. Everyone noticed after awhile that the portions were larger when I was visiting. When I went into the Air Force she didn't make it as much and when I came to visit, a large bowl of steaming Haluski would be on the table in front of us. I loved my Grandma and I learned how to make it, but nothing is as good as your Grandma's cooking. I miss her Haluski.
I remember the old days in Pittsburgh and the Great Food. The ethnic food from around Europe, the Strip District with it's Italian, Greek, Jewish, German, and Slavic products, and the wonderful Union picnics (my uncles were Teamsters, Steel Workers, and Painters Union) with enough Kielbasa and fresh Corn on the Cob to feed a small country.
Not a child of Pittsburgh here, but a grandchild of Johnstown and my Czechoslovakian grandmother Usta make this for me when I visited...this and sauerkraut and sausage/potatoes...god I miss those days and her as well!!
Pittsburgh indeed!! I spent 6 years attending Private Boarding School back in the 1970’s. Being from Pittsburgh, I was so happy one year to have a house mother from Pittsburgh. She was a Polish woman. And she was determined that I was going to know how to make two things. Her delicious Potato and cheese Pierogi and her rich and buttery Haluski over the years, I’ve had many people ask me, how did a black soul food girl learn to make Polish comfort food? My Beloved Mrs. Bozik from Donora Pa.. this recipe is just how she made hers. ♥️♥️♥️♥️
Making this again tonight for the family. We put some sliced polish sausage in their, pre-fried in a skillet, then tossed in. Very delicious, thanks you!
You arw so adorable i could watch you cook all day. My dad was from penn. And our last name is kennedy and we were raised on cabbage and noodles and stuffed cabbahe rolls kapusta and all sorts of polish or leuthuanian food. It was really a part of who we are and still are although most all of our family has passed away i have a handful of cousins left and a mother and one uncle..its horrible. I miss my family. Im making this tonight minus the bacon my teen is vegetarian. Ugh. Lol
I'm Canadian so I had no idea wtf this was until I moved to western PA a few years ago. The recipe is deceptively simple and you wouldn't think it would come together so amazingly, but if you've never had this, or if you think "it's just noodles and cabbage, why would anyone order that at a restaurant, you're missing out and definitely need to try it. It also works insanely well with a bit of thai chili garlic sauce/paste if you want it spicy.
Welcome to America. I grew up in VERY Polish Luzerne County, Pennsylvania and had and still have relatives living in Buffalo and other parts of Upstate New York. My father's parents were from Poland but almost all of the Polish dishes I had as a kid were cooked by the western European side of my family. Haluski was one of them. It's just as you say--to hear the list of ingredients, you'd think it didn't sound like much but it's so much tastier than you would expect.
This is such an easy thing to make with very few ingredients, yet it’s SO flavorful and aromatic. I absolutely love it. I made some tonight and subbed the bacon with some hot ground sausage. It came out absolutely smashing
My Baba and Mother made it the same way. Try adding a little sugar, I know it sounds crazy but, take just a little before you eat and give it a shot, you'll be surprised. Did your Baba make the potato noodles?
I had this recently at the famous Knoebels amusement park in central Pa.I had it with egg noodles,onion and cabbage.It was part of my Polish platter which also included one Kielhbasa and 2 big potato pancakes.I made Haluski many years ago but the Hungarian version which includes.bacon.
I recently discovered this dish when I tasted some that my friend made.I was hooked.I made it for my family and they loved it.I'm not Polish so my family never made it, but I'm so glad I discovered it.Your recipe looks delicious.I used keilbasa when I made it, but bacon.looks good.😘
Thanks Kelly! I lived in Pittsburgh for many years. This dish is one of my favorites that I learned while living there and I love your take on it! I one my husband by serving this! LOL
Delicious! I didn't think my husband would like this--it's pasta, not one of his big likes. He loves Spaghetti but that's about it! He LOVED this recipe!! Thank you!!
My family has been making this for decades, from my great-great grandmother from Czechoslovakia. We don't use onions, and we add chopped uncooked cabbage to the cooked & drained bacon. five minutes later I add the cooked noodles, heat through. I add a lot of black pepper. man, it's great.
Hey Charley, it depends on the city or village that your family came from. Every city or village makes Haluski a little bit different. I miss home so much.
That's how we make. Mostly because we watched the diners, dives and drive-inns show. We might add a bit more butter though. We make it several times a year.
So glad I found you. I saw the show you were on and making this. I've seen other versions of this dish, but yours looks like the best. Will be making this very soon. Thanks so much Kelly 🙏
I made this after seeing it recently on Triple D...it was DELICIOUS! I didn't have this video to watch before I made it, but it still turned out great! Next time I'll make it just like you did in this video! Thank you so much for posting this!!!
Our family is from Weirton, not too far from Pittsburgh, and we put kielbasa instead of bacon in our haluski. The bacon sounds good though, I will have to try that next time I make it. thank you for sharing your recipe!
Kelly's recipe is the bomb, but one way you also can't go wrong with this: when your cabbage and onions are cooked to your liking (and using less butter than you normally would), take them out of the pan and throw in diced raw thick-cut bacon. When all the fat is rendered, add everything back in with the noodles and toss for a minute or two. You can't beat bacon fat.
That is how my family makes it. We fry it but have seen it made in a pot and the cabbage seems more wilted. We like the wide egg noodles but seen it with bow ties. I have also seen some people put polish sausage in theirs. All ways easy to make.
Yep - they're definitely Halusky, but you kicked them up two notches, I can smell them in Carnegie ... Like that you don't over brown the cabbage and have large chunks ... keeps some of that fresh sweet flavor ... some times I add some chicken stock if there's no bacon, ham, or diced sausage. We made it this way in Canada, and Minniapolis. Some people make it with spaitel noodles, but its a little too dense for me. A jewish varriation is to add cooked buckwheat, if it's meatless for lent. yum! When we had to make a lot, like for a festival, it's faster to steam the cabbage first, with a little chicken stock, then add it to the diced onion. It's less greasy that way.
Hi We have made this my whole life ! Except , from the Slovak/ Czechs side, we call it Flagki (flag-key). Other exceptions..do not boil cabbage...throw in raw with cooked onions , no bacon and bow tie noodles. Anyway ya cook it....delicious!!! Will have to try yours. I'm from Binghamton, NY so if you want to learn about speidis or REAL City Chicken, give me a shout!!! Thanks for your video.
@Paco real City Chicken does not have chicken in it at all. They are made with pork and veal. Can get pricey cause of the veal so stock up when it's on sale and put it in the freezer til you're ready to cook!
Interesting that you use pasta. Halushky that I recall from those of Bohemian and Slovakian ancestry was cabbage fried in lard over potato dumplings. Every house had a halushky pan, which was a large aluminum fry pan with large holes drilled in it. The batter went into the pan and was pushed out over boiling water. It was peasant food. No meat. Tasted wonderful.
@@mstvmwp Yes exactly like german spatzle and that pan with holes is called "haluskaren " and I can confirm every house wife in Slovakia have one . Long live the halusky and spetzle !
I made this tonight too - I used fresh chopped garlic b/c I didn't have any garlic salt and it came out very good. It's a very cheap dish to make too. :) I had half a head of cabbage and what was left of a bag of egg noodles & eyeballed it. Great use for leftover 'components.'
Yikes! Did she reach over two burners at 02:16? Clothes and hair could have easily caught on fire. And working in a kitchen, she should absolutely be wearing a hairnet. But aside from all that, this dish looks SO GOOD! You can't beat good old peasant food. Inexpensive and filling. Thanks for posting this. I can't wait to try it!
So what if she's not thin as a rail! She is adorable! People really know how to make people feel bad. Thank you for your video Kelly O. I am going to make this sometime soon!
@worldofjohnboy I'm just telling you how it's been served here in Western Pa. for decades, a region that, in the late 1800 and early 1900s saw an influx of Eastern Europeans like the country never seen. They brought over many, many different versions of food and rich tradition. And anyway, in Europe, Haluski is made slightly different in at least five different countries. There's no one right way to make the dish -- its as regional as a food gets. And you're welcome.
I wonder if this can be made ahead and frozen. I make this recipe for our Christmas Eve Dinner, but it is rather time-consuming. I know that pasta and cabbage can be frozen, but not so sure about the onions. Anyway, this is delicious and I've been making it annually along with kolbiesa, saurkraut and mashed potatoes.
Hopefully, this comment will help to clear some of the confusion contained (partially) with the title "Halushki" of this video, all of which is based in truth. First, true Slovak Haluski is an egg-drop (sometimes called "Dropky") style of batter-based noodle which comes in two styles, the first contains only flour, eggs, a little salt, and a pinch of water. The second variety contains flour, eggs, finely grated potato, and salt (with the occasional small amount of water). Whilst I am fluent in (spoken) Slovak, I cannot read, nor spell, anything except for the most simple of words in any of it's varied dialects, so here goes my corrupt attempt at phonetically spelling the name of the second variant, "hitch koh sheh". I believe the actual spelling may contain a "j" and a "z", but that's the best that I can do. The "Americanized" version, common to western and northern Pennsylvania is made in either this manner (with the curly noodles), or, as many churches do, with noodle-cut boiled, and sauteed pirohi (pirogi, pierogie, whichever variant you prefer) dough added to the cabbage. All politics aside, no matter the version, you're guaranteed to enjoy one damn good, stick to your ribs meal that even small children will relish as a favorite!
Do you know how to make Cochanina? My grandmother used to make it for my Uncle Joe when he came home on leave from the navy. He used to wash it down with cold beer or tripple x rated ballantine ale.
I was there that day! You, miss, Diddytbaby, were the rude one. First, you accepted an invitation from Kelly to go to the front of the line and sit at a two top. When a four top came open you thought you were aloud to move seats! Unbelievable, there were two groups of four people waiting for that table, and we let you in front of us! Then you had the nerve to argue like you were entitled to that table! You were ungracious, ignoble, and crass. Kelly O was right to talk to you that way!
I'm from Pittsburgh and recently traveled to Slovakia and I can tell you that the Pittsburgh version (using store bought egg noodles as demonstrated here) is a far cry from the Slovakian version, although I have to say that I have been making this version my entire life and there is absolutely nothing wrong with it.
I'm really sure that this MAY indeed be very tasty, but I have made Haluski since childhood and this isnt the recipe I learned from my Polish grandparents
@kennybigmac81 try some shredded corned beef, or regular brisket maybe? Thanks for posting this KellyODiner! Can't wait to make this. Merry Xmas! P.S. You're darn good-looking!
I've eaten this all my life, but I've never had bacon in it, probably because coming from a big family it was cheaper to just have the cabbage and noodles.
Does anyone know how to make Bokacaka? It's the little bread with a thick bacon in the middle? The thick bacon is called squarki, I wish I had that recipe.
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Love your recipe. My German Grandma made Haluski every Sunday when we visited her on the North Side in the 60's and 70's. Everyone noticed after awhile that the portions were larger when I was visiting. When I went into the Air Force she didn't make it as much and when I came to visit, a large bowl of steaming Haluski would be on the table in front of us. I loved my Grandma and I learned how to make it, but nothing is as good as your Grandma's cooking. I miss her Haluski.
Love her....what a nice individual. She makes you feel like your part of her circle of friends. Thanks for showing us how to make this.
🍃🌹🕊
Just watched and you couldn't have said it any better🙃🙏💛🤳
I remember the old days in Pittsburgh and the Great Food. The ethnic food from around Europe, the Strip District with it's Italian, Greek, Jewish, German, and Slavic products, and the wonderful Union picnics (my uncles were Teamsters, Steel Workers, and Painters Union) with enough Kielbasa and fresh Corn on the Cob to feed a small country.
Not a child of Pittsburgh here, but a grandchild of Johnstown and my Czechoslovakian grandmother Usta make this for me when I visited...this and sauerkraut and sausage/potatoes...god I miss those days and her as well!!
Pittsburgh indeed!! I spent 6 years attending Private Boarding School back in the 1970’s. Being from Pittsburgh, I was so happy one year to have a house mother from Pittsburgh. She was a Polish woman. And she was determined that I was going to know how to make two things. Her delicious Potato and cheese Pierogi and her rich and buttery Haluski over the years, I’ve had many people ask me, how did a black soul food girl learn to make Polish comfort food? My Beloved Mrs. Bozik from Donora Pa.. this recipe is just how she made hers. ♥️♥️♥️♥️
This is my favorite comfort food. My grandmother has been making it ever since I was a kid! Thanks for posting this video.
Making this again tonight for the family. We put some sliced polish sausage in their, pre-fried in a skillet, then tossed in. Very delicious, thanks you!
You arw so adorable i could watch you cook all day. My dad was from penn. And our last name is kennedy and we were raised on cabbage and noodles and stuffed cabbahe rolls kapusta and all sorts of polish or leuthuanian food. It was really a part of who we are and still are although most all of our family has passed away i have a handful of cousins left and a mother and one uncle..its horrible. I miss my family. Im making this tonight minus the bacon my teen is vegetarian. Ugh. Lol
From one Irish chick to another...that looks dang good. I am going to make some. Thanks Kelly O.
I'm Canadian so I had no idea wtf this was until I moved to western PA a few years ago. The recipe is deceptively simple and you wouldn't think it would come together so amazingly, but if you've never had this, or if you think "it's just noodles and cabbage, why would anyone order that at a restaurant, you're missing out and definitely need to try it. It also works insanely well with a bit of thai chili garlic sauce/paste if you want it spicy.
Welcome to America. I grew up in VERY Polish Luzerne County, Pennsylvania and had and still have relatives living in Buffalo and other parts of Upstate New York. My father's parents were from Poland but almost all of the Polish dishes I had as a kid were cooked by the western European side of my family. Haluski was one of them. It's just as you say--to hear the list of ingredients, you'd think it didn't sound like much but it's so much tastier than you would expect.
This is such an easy thing to make with very few ingredients, yet it’s SO flavorful and aromatic. I absolutely love it. I made some tonight and subbed the bacon with some hot ground sausage. It came out absolutely smashing
My Baba and Mother made it the same way. Try adding a little sugar, I know it sounds crazy but, take just a little before you eat and give it a shot, you'll be surprised. Did your Baba make the potato noodles?
There was 2 big reasons I loved that video.
Can you guess what they were?
I had this recently at the famous Knoebels amusement park in central Pa.I had it with egg noodles,onion and cabbage.It was part of my Polish platter which also included one Kielhbasa and 2 big potato pancakes.I made Haluski many years ago but the Hungarian version which includes.bacon.
Thank you for your recipe and love of the food. You are the best Kelly!!
I recently discovered this dish when I tasted some that my friend made.I was hooked.I made it for my family and they loved it.I'm not Polish so my family never made it, but I'm so glad I discovered it.Your recipe looks delicious.I used keilbasa when I made it, but bacon.looks good.😘
We did it with onions a must. then added mashed potatoes. No meat
..
Haluski is Ukaranian.
Thanks Kelly! I lived in Pittsburgh for many years. This dish is one of my favorites that I learned while living there and I love your take on it! I one my husband by serving this! LOL
Love your presentation, direct,to the point !!!!
Just saw you on TV, and my husband wants me to make this dish. Of all the variations I've seen yours looks the best. Thanks for doing the video.
Ginny Bauer we saw this a few weeks ago, and my hubby wants me to make it too!
I like how this learning experience went down. Well done!
It was absolutely a hit with my Polish father-in-law. Thank you for posting and showing how fast and simple it is to make it taste delicious!
Delicious! I didn't think my husband would like this--it's pasta, not one of his big likes. He loves Spaghetti but that's about it! He LOVED this recipe!! Thank you!!
My family has been making this for decades, from my great-great grandmother from Czechoslovakia. We don't use onions, and we add chopped uncooked cabbage to the cooked & drained bacon. five minutes later I add the cooked noodles, heat through. I add a lot of black pepper. man, it's great.
Hey Charley, it depends on the city or village that your family came from. Every city or village makes Haluski a little bit different.
I miss home so much.
That's how we make. Mostly because we watched the diners, dives and drive-inns show. We might add a bit more butter though. We make it several times a year.
How could anyone not like this?
You rock, Kelly O!!!
So glad I found you. I saw the show you were on and making this. I've seen other versions of this dish, but yours looks like the best. Will be making this very soon. Thanks so much Kelly 🙏
I made this after seeing it recently on Triple D...it was DELICIOUS! I didn't have this video to watch before I made it, but it still turned out great! Next time I'll make it just like you did in this video! Thank you so much for posting this!!!
I lived in Pittsburgh for nearly half of my life and never experienced this dish. Looks fabulous!
You must not know any Polocks then lol.
Ya musta been livin' under a rock then. 🥴🥴🥴
MIKE VALUSKA 😂 🤣
Getting ready to make it today born and raised in Cleveland Ohio. Go Brown's. 2020####
Our family is from Weirton, not too far from Pittsburgh, and we put kielbasa instead of bacon in our haluski. The bacon sounds good though, I will have to try that next time I make it. thank you for sharing your recipe!
we do this for xmas eve every year. never saw it with bacon before. we add sour cream and a little dill at the end. great stuff
Kelly is so confident in this recipe that it's the only one she's posted in 13 years! 😂
Can't blame her; it's so god damn good.
Kelly's recipe is the bomb, but one way you also can't go wrong with this: when your cabbage and onions are cooked to your liking (and using less butter than you normally would), take them out of the pan and throw in diced raw thick-cut bacon. When all the fat is rendered, add everything back in with the noodles and toss for a minute or two. You can't beat bacon fat.
That is how my family makes it. We fry it but have seen it made in a pot and the cabbage seems more wilted. We like the wide egg noodles but seen it with bow ties. I have also seen some people put polish sausage in theirs. All ways easy to make.
How gracious of you to share your recipe! I make haluski at home but I’m in WV near the burgh so I’m coming to Kelly O’s very soon to try yours!
Yep - they're definitely Halusky, but you kicked them up two notches, I can smell them in Carnegie ... Like that you don't over brown the cabbage and have large chunks ... keeps some of that fresh sweet flavor ... some times I add some chicken stock if there's no bacon, ham, or diced sausage. We made it this way in Canada, and Minniapolis. Some people make it
with spaitel noodles, but its a little too dense for me. A jewish varriation is to add cooked buckwheat, if it's meatless for lent. yum! When we had to make a lot, like for a festival, it's faster to steam the cabbage first, with a little chicken stock, then add it to the diced onion. It's less greasy that way.
when she sprinkled that garlic salt and butter, I can imagine how delicious that meal was
I make this all the time a recipe from my grandma. Very delicious
Wonderful!!
THANKS. Love your recipe, will become a favourite here in my house in Yorkshire UK XX
One of my favorites. Usually cut up sausage in rings and add it instead of bacon.
Just made today for the first time my family loved even my 3yr old thx Kelly o
You are making me miss my hometown P-burgh. I haven't made this in over a year! So good! Yum!
Hi
We have made this my whole life ! Except , from the Slovak/ Czechs side, we call it Flagki (flag-key).
Other exceptions..do not boil cabbage...throw in raw with cooked onions , no bacon and bow tie noodles.
Anyway ya cook it....delicious!!! Will have to try yours. I'm from Binghamton, NY so if you want to learn about speidis or REAL City Chicken, give me a shout!!!
Thanks for your video.
@Paco real City Chicken does not have chicken in it at all. They are made with pork and veal. Can get pricey cause of the veal so stock up when it's on sale and put it in the freezer til you're ready to cook!
Interesting that you use pasta. Halushky that I recall from those of Bohemian and Slovakian ancestry was cabbage fried in lard over potato dumplings. Every house had a halushky pan, which was a large aluminum fry pan with large holes drilled in it. The batter went into the pan and was pushed out over boiling water. It was peasant food. No meat. Tasted wonderful.
Like German spatzle, yes?
@@mstvmwp Yes exactly like german spatzle and that pan with holes is called "haluskaren " and I can confirm every house wife in Slovakia have one .
Long live the halusky and spetzle !
This is it boy!! Thank you, Kelly!!
Love Kelly Os. I work in the strip and it is one of my favorite spots.
I made this tonight too - I used fresh chopped garlic b/c I didn't have any garlic salt and it came out very good. It's a very cheap dish to make too. :) I had half a head of cabbage and what was left of a bag of egg noodles & eyeballed it. Great use for leftover 'components.'
Love it! Thank you!!!!
I would go to the restaurant just to see Kelly!
Yikes! Did she reach over two burners at 02:16? Clothes and hair could have easily caught on fire. And working in a kitchen, she should absolutely be wearing a hairnet. But aside from all that, this dish looks SO GOOD! You can't beat good old peasant food. Inexpensive and filling. Thanks for posting this. I can't wait to try it!
Looks very nice! Oh, and the food looked pretty tasty too.
Thanks Kelly.
Making this right now, Thanks!!! Here in 2019!!!
So what if she's not thin as a rail! She is adorable! People really know how to make people feel bad. Thank you for your video Kelly O. I am going to make this sometime soon!
I'm so glad you posted this Thank you so much :) Can't wait to try it :)
Would love to see more of your recipes
Thank you 😊 💓
bare hands in tne food lol I absolutely love your down home cooking from home style girl...cheers!!
@worldofjohnboy I'm just telling you how it's been served here in Western Pa. for decades, a region that, in the late 1800 and early 1900s saw an influx of Eastern Europeans like the country never seen. They brought over many, many different versions of food and rich tradition. And anyway, in Europe, Haluski is made slightly different in at least five different countries. There's no one right way to make the dish -- its as regional as a food gets. And you're welcome.
Was just in Pittsburgh. Wish i knew about this place! 😢
I wonder if this can be made ahead and frozen. I make this recipe for our Christmas Eve Dinner, but it is rather time-consuming. I know that pasta and cabbage can be frozen, but not so sure about the onions. Anyway, this is delicious and I've been making it annually along with kolbiesa, saurkraut and mashed potatoes.
When you need Babba's recipe for cooking and your Babba is no longer here it is great to find someone like KellyODiner to give it to you :)
Hopefully, this comment will help to clear some of the confusion contained (partially) with the title "Halushki" of this video, all of which is based in truth.
First, true Slovak Haluski is an egg-drop (sometimes called "Dropky") style of batter-based noodle which comes in two styles, the first contains only flour, eggs, a little salt, and a pinch of water. The second variety contains flour, eggs, finely grated potato, and salt (with the occasional small amount of water). Whilst I am fluent in (spoken) Slovak, I cannot read, nor spell, anything except for the most simple of words in any of it's varied dialects, so here goes my corrupt attempt at phonetically spelling the name of the second variant, "hitch koh sheh". I believe the actual spelling may contain a "j" and a "z", but that's the best that I can do.
The "Americanized" version, common to western and northern Pennsylvania is made in either this manner (with the curly noodles), or, as many churches do, with noodle-cut boiled, and sauteed pirohi (pirogi, pierogie, whichever variant you prefer) dough added to the cabbage.
All politics aside, no matter the version, you're guaranteed to enjoy one damn good, stick to your ribs meal that even small children will relish as a favorite!
You are correct. Noodles are not halusky.
I made this tonight! It was great!
You had me at " anyone from Pittsburgh " knows:)
I grew up on this! Gram cooked it all the time.
That is one hot dish
And the Halushki looks good to
Do you know how to make Cochanina? My grandmother used to make it for my Uncle Joe when he came home on leave from the navy. He used to wash it down with cold beer or tripple x rated ballantine ale.
Thanks
I was there that day! You, miss, Diddytbaby, were the rude one. First, you accepted an invitation from Kelly to go to the front of the line and sit at a two top. When a four top came open you thought you were aloud to move seats! Unbelievable, there were two groups of four people waiting for that table, and we let you in front of us! Then you had the nerve to argue like you were entitled to that table! You were ungracious, ignoble, and crass. Kelly O was right to talk to you that way!
I heard her accent and knew immediately that she was from the Burgh' lol
Lmao fr Pittsburgh4life
I am in love!
Try it with lil smokies instead of bacon! That's the only way my family has ever made it and I swear it's the most amazing thing!! 😍
Sour cream..yum
watching and doing in 2024...best to you
Felt like I was back home in Beantown. I paid attention 🙃🙏🤳
Damn right I know what Haluski is,, now I got to find her place !
I'm from Pittsburgh and recently traveled to Slovakia and I can tell you that the Pittsburgh version (using store bought egg noodles as demonstrated here) is a far cry from the Slovakian version, although I have to say that I have been making this version my entire life and there is absolutely nothing wrong with it.
Did u boil cabbage first?
Isn't Garlic Powder better than Garlic Salt?
Thank God for Bacon!!!!!
@HetmanKhmelnitsky Yes and in coal mining country they fry the cabbage in bacon fat and then combine it with the noodles.
So is the cabbage cooked first or not? Looks different than in the Triple D video.
Why did you stop uploading new recipe? You did great job making Haluski. Upload more stuff and be a successful youtuber...
4 of my favorite foods/ingredients in one dish. I've never come across anything like it 'till I saw it ddd. Man that's got me hungry!
Can you add more recipes to this channel please?
Carl from Calif. says " screaming Suzie said it's a midnight munchie dish".
what can you use if you cant have bacon?
YES SHE IS! Don't tell my wife I said that,
worldofjohnboy Love to see your fam recipe on here, gotta link?
I'm really sure that this MAY indeed be very tasty, but I have made Haluski since childhood and this isnt the recipe I learned from my Polish grandparents
Wish you could get it around Gettysburg. All the restaurants are tourist traps.
Yay I’m so happy to make this today ♥️🙏🏼
When I made this, I had lot of cabbage juice in the pan.
@kennybigmac81 try some shredded corned beef, or regular brisket maybe? Thanks for posting this KellyODiner! Can't wait to make this. Merry Xmas! P.S. You're darn good-looking!
There is no garlic salt in haluski, she put 3 tbls... seriously?
I think I would add kielbasa with caraway seeds to mine!
I've eaten this all my life, but I've never had bacon in it, probably because coming from a big family it was cheaper to just have the cabbage and noodles.
Does anyone know how to make Bokacaka? It's the little bread with a thick bacon in the middle? The thick bacon is called squarki, I wish I had that recipe.
I made this tonight great
You are supposed to fry the kapusta or cabbage in bacon fat then combine with the haluski.
Is that butter or margarine?
Right, because once cooled, butter will go back to a solid state.