Thursday, November 4, 2010

Haluski with Spaetzle

You read that right, that's haluski with spaetzle.

Some of you may be shuddering in horror at the thought of haluski made with anything but homemade noodles, potato dumplings or egg noodles, but the way I see it, as I browsed through recipes of "authentic Slovakian haluski," no one could agree on what noodle/dumpling/potato addition was right. So I said, what the hell, spaetzle are a noodle-type dumpling, right? I like to walk on the crazy side sometimes.

The verdict: It was fantastic!

The spaetzle soaked up all the flavor of the dish without being too doughy. I used fresh-cut slab bacon from the butcher's counter instead of packaged bacon, and I have to say, I think that made a huge difference. If it makes sense, that bacon tasted more "bacony" than any other bacon I've ever had. Its saltiness complemented the cabbage's sweetness perfectly.

Adding the caraway seed was a last-minute inspiration, but it worked. I can't wait to eat the leftovers tomorrow after the flavors have melded even more.

Haluski with spaetzle

  • 1/2 pound slab bacon, cut into 1-inch pieces
  • 1/2 white onion, sliced
  • 1 head of green cabbage, cored and chopped coarsely
  • caraway seed
  • salt
  • pepper
  • garlic powder
  • caraway seed
  • cooked, buttered spaetzle*

  1. Cook the bacon until nicely crisp, then remove to a paper-towel lined plate.
  2. To the rendered bacon fat, add the sliced onion and cook over medium-high heat until they start to soften.
  3. Sprinkle some garlic powder over the top and then add the chopped cabbage.
  4. Cover to let steam. Cook for five minutes covered, and then stir to be sure it is cooking evenly. Add a little bit of salt, pepper and caraway, stir and cover again.
  5. Let it cook down, stirring occasionally, until the cabbage is soft but not limp. It should still have a little bit of bite to it.
  6. Add the buttered spaetzle, and combine well. Let it cook for a minute, then add the reserved bacon pieces.
  7. Taste to check the seasoning and then serve.


  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground caraway seed
  • 4 large eggs
  • 1/2 cup milk

  1. In a large bowl, combine the flour, salt, pepper, caraway seed and nutmeg.
  2. In another mixing bowl, whisk the eggs and milk together.
  3. Make a well in the center of the dry ingredients and add the wet ingredients to the dry ones.
  4. Combine well until smooth. This will be somewhere between a dough and a batter, and it will be quite thick. Let it rest for 10 to 15 minutes.
  5. Bring a large pot of water to a boil.
  6. To form the spaetzle, press the batter through your handy-dandy spaetzle press into the water, one batch at a time, cooking for about 5 minutes, until the spaetzle is all puffy and have floated to the top of the pot. stirring gently to prevent sticking.

    - If you don't have a spaetzle press, you can use a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
  7. Scoop out the spaetzle with a slotted spoon and set in a bowl to rest.
  8. Add a small pat of butter and stir well.


  1. I´ve found this recipe and i´m quite suprised - where are haluski at that dish?

    Haluski are Slovakian version of spaetlze (smal, cooked stuff from potatoes, instead a flour), not a roasted bacon, onion and cabbege ;-)

  2. Yes, I know it is inauthentic. :)

    In America, the entire dish of noodles and cabbage is generally called "Haluski." Most often instead of the potato dumplings, people use cooked egg noddles.

    It is not terribly authentic, it has changed from the original, but it is delicious nevertheless. :)

    Thanks for commenting!


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