Using ground beef and ground shrimp in place of the traditional pork filling, this recipe is true to form. Gyoza wrappers can be completely filled, and there will still be filling for further servings.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 1/2 pounds pork chops
- 1 teaspoon garlic powder, or to taste
- salt and pepper to taste
- 1 onion, chopped
- 1/4 cup water, or as needed
- 1 large head cabbage, cut into squares
- 1 pound large egg noodles
- 1 tablespoon butter
Instructions
- Sprinkle pork chops with garlic powder, salt, and pepper. Grease a large saucepan or deep skillet and place over medium-high heat. Cook pork chops and onion in the hot saucepan until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. Remove pork chops to a plate and set aside.
- Add 1/4 cup water to the saucepan while scraping the browned bits of food off the bottom with a wooden spoon. Place cabbage into the saucepan and allow to cook down completely, stirring occasionally.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and mix butter into cooked noodles.
- Chop pork chops into bite-sized pieces. When cabbage has cooked down, add pork and noodles; mix until well combined.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 100 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I attempted to make this recipe tonight, as I have for many years. But when I went to grab the pork chops, I realized that they had been left out of the fridge. My son was supposed to move the from basement deep freeze to the fridge, but he set them down to rearrange stuff in freezer and left them sitting in basement. So, cabbage was already cut, everything else ready – what to do? Well, no more pork in freezer, but I had boneless country-style beef ribs. So I fried them in a skillet and got them nice and brown. Then, so they wouldn’t be tough, I popped them over into the pressure cooker and let them cook there while the cabbage cooked in the pot with the beef drippings and water. Noodles in another pot with chicken broth. Then when cabbage was done, I mixed everything together. The ribs just shredded apart. Y’ALL! It was delicious! We have eaten this dish for years, my 9- and 12-year-old boys beg for it. But we liked this beef version so much! I know this isn’t so much a review, but think of it as a reminder to work with what you have, experiment occasionally, and enjoy the happy accidents!
All and all pretty bland. I’d make it a whole stick of butter and also maybe use kielbasa as the base meat.
Simple, affordable, satisfying.
Great comfort food. I did use smoked turkey Kielbasa instead of the pork chops. This was so easy and quick to put together. We always have leftovers for the next day and it seems to taste even better. Thanks for a great recipe Kris.
bland, wish had more flavor
This was surprisingly delicious. The only changes I made was I added a stick of butter and I added paprika and crushed red pepper.
So! I thought I’d surprise my girlfriend and make a recipe from her childhood. I made this recipe, which is quite good, and then found out that what she remembers is Halupki, not Halushki. I guess I should listen better. One thing about this recipe that’s a mystery to me is the “Ready in 50 minutes” statement. It took me two hours to cook. Perhaps I approached the recipe too cautiously by cooking with low temperatures… By that, I mean medium low with the cabbage and medium high with the onions and pork. Regarding the pork, I cut it up before cooking it. For those of you who say the recipe is bland, well, maybe that’s the way it’s supposed to be? I added some cumin (about a teaspoonful) and was liberal with the pepper. I was going to add green chiles but was warned not to. I still believe they would taste good in this. Of course, then it might not be Halushki. Two hours later and no one is hungry anymore because they’ve all been snacking. Dinner is ready for tomorrow though!
Loved this! I cut back on the noodles and used chicken broth insted of water. Was even better left over for lunch. The flavors married so good the next day!
Saw this on Food Network one night and it peaked my curiosity. I was pleasantly surprised. My kids even liked it! Great for a quick and healthy weeknight meal.
Not what I expected. It wasn’t terrible, but I expected more flavor.
Waaaaaay too much cabbage. This dish really lacks flavor too and it was a disappointment. I won’t make it again.
Could use a *little* more flavoring (might try mushrooms & using fresh minced garlic next time) but otherwise a simple, good Polish meal.
This dish was good but a little on the bland side for my tastes.
I have eaten a variation of this dish once a month for 47 years. It is ok as is but will be bland. Fresh or Smoked Kielbasi is a cheaper more flavorful choice or small cubes of Pork butt. Garlic powder is a last resort, fresh is best. Slice the cabbage the same width as the noodles being used for faster cooking and easier eating, Bowties work well too. Increase butter to 1 stick, don’t worry you are not eating this every day!, and IF really big flavor is desired, add 1/2 to 1 teaspoon of CARAWAY SEED, very traditional. Cook all until golden brown for depth of flavor and Enjoy!
I remember eating this at street fairs when I lived in Western PA and it being a spicy/hot dish. This recipe was not heavily spiced, but a great foundation to add your own touches. Next time I will add fresh garlic, cut the cabbage (as another reviewer recommended) to the size of the noodles, use hot sausage and include more spices such as cayenne and paprika. Thank you Kris for posting this recipe, brought back alot of good memories.
It was okay. I like Guy Fieri’s Halushki better. His has bacon and peas. I dont know if that is traditional Polish food or not but its dang good.
This was pretty good. I followed the recipe pretty closely except I only added about 8 oz of egg noodles. Also, a dollop of sour cream is very nice with this.
Very, very good! I did have to make a few adjustments, thus 4 stars. I added salt, pepper, seasoned salt for more flavor. Cooked the cabbage with 1 red onion and garlic in lots of butter. Cubed a pork shoulder roast instead of chops. This was a good base recipe. Thank you!
i make one similar to this but instead of pork chops i use bacon it is delicous havent tried the pork though but i think ill stick to my bacon pork just dont sound good
My husband is from Poland so thats all my in-laws cook is polish dishes. So I decided to try to make one myself. It was very easy and my husband said it was almost as good as mom’s. I’ll take that as a compliment. The only thing that I would change is not adding pork to it try smoked sausage it has more of a flavor.
I used bacon instead of pork chops and roughly chopped the cabbage instead of quarters.