Recipes from Home: Valeria’s Lithuanian Halušky

Menu Part: 
4 servings

Tim Fetter, general manager for Parkhurst Dining Services,Highmark, Pittsburgh, says: Both of my grandmothers were wonderful cooks. One was a cake decorator and made some of the greatest sweets. Unfortunately, she was not one to have recipes; she just made everything from memory. She passed away before I got into cooking, so even though I loved eating her food, I wasn’t taking notes like I wish I would have. My other grandmother was Lithuanian, so she was always making things like halušky (cabbage and noodles), kugelis, which is a potato casserole-type dish and halupki (stuffed cabbage).


4 cups wide egg noodles
2 cup unsalted butter
2 cups sliced onion
6 cups sliced cabbage, sliced about the same thickness as noodles
Salt and pepper to taste


1. Bring about two quarts of water to a boil and add egg noodles. Cook until almost cooked through.

2. While noodles are cooking, melt butter in large skillet over medium heat. Add onions and cabbage.

3. Stir mixture frequently and cook until soft and just before it starts to brown.

4. Add noodles and season with salt and pepper. Continue to cook on low heat for about 10 minutes so all of flavors can blend together.

Note: While most recipes call for more salt than pepper, my grandmother would always season her halušky more heavily with pepper. 

More From FoodService Director

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

FSD Resources