Vegan Hulushski is a traditional Polish cabbage and noodle dish with a healthy twist. It is dairy free, egg free, and can be made gluten free as well.
Soon after moving to Pittsburgh about 12 years ago, I noticed this dish at family events and potlucks. (Apparently it’s a Pittsburgh thing). Being vegan, there is usually very little that I can eat at these events, so a pot of cabbage and noodles caught my attention. I quickly found out that it is doused in butter and the noodles are traditionally egg noodles. After seeing Hulushski at nearly every event, I decided that it could be easily veganized and even made a little healthier with some carrots and tofu. It came out amazing! I couldn’t believe what I had been missing out on all these years having never heard of Hulushski.
Vegan Healthy Hulushski, is now in our perminate dinner rotation and everyone cheers when they see that it is what I’m making for dinner. Cabbage and noodles are inexpensive yet filling, so it is a great meal to fill up a hungry crowds. I usually make large batch so there are leftovers for lunch the next day, but to be honest, it is hard to stop yourself from getting seconds or thirds. I use my homemade vegan butter for the recipe and I think that it is key to making it taste like traditional Hulushski made with real butter. You can use Earth Balance or any other vegan margarine, but you will not regret using my butter recipe in this dish! You can get it by subscribing in the box at the bottom of the page.
The first few times that I made it, I just used onions, cabbage and noodles. I then put in some shredded carrots for some sweetness and nutrients. Finally, I decided that a block of crumbled tofu would work well to add a little eggy flavor and protein to make is more of a complete meal. I also add turmeric and lots of black pepper to mine. Turmeric has lots of health benefits and the pepper increases the bioavailability of the turmeric, and of course, just because it tastes good. Feel free to omit this from yours if you don’t like those flavors.
Traditional Hulushski calls for egg noodles, but you can substitute any cooked noodle that you like. They sell eggless egg noodles in most grocery stores next to the egg noodles. Since my husband and son need to be gluten free, I started using bean thread noodles. They work great for this recipe! I usually buy them at my local Asian market, but you can find them at most major grocery stores as well.
- 2 TBS canola oil
- 1 large sweet onion
- 2 carrots
- 1 small head of cabbage
- ½ tsp. garlic powder
- ¼ tsp. turmeric
- 1 lbs. of tofu (optional)
- 1 lbs. of noodles
- ¼ cup of dairy free margarine
- Salt and fresh ground pepper to taste
- Step 1 Boil your noodles according to package directions, drain and rinse.
- Step 2 Slice onion in long thin slices.
- Step 3 Put oil in the bottom of a large pot, put in the onion, sprinkle with salt, and cook on low for about 8 minutes until the onion start to look translucent.
- Step 4 While the onions are cooking, cut the cabbage into long skinny pieces about 1/8 of an inch wide.
- Step 5 Use a grater of food processor to shred the carrots into small pieces.
- Step 6 Add the cabbage and carrots, sprinkle with salt and pepper, and turn up heat to medium.
- Step 7 Add a pound of drained crumbled tofu to the pot.
- Step 8 Add the garlic powder and turmeric.
- Step 9 Let cook for about 10 minutes stirring frequently until cabbage wilts down and loses its color.
- Step 10 Rinse noodles again to make them wet and avoid sticking and add them to the pot.
- Step 11 Add the butter and mix well.
- Step 12 Turn off heat and add salt and fresh ground pepper to taste.
Pin the Vegan Hulushski recipe for later:
Want another great noodle dish? Try these delicious Everything but the Bagel Sesame Noodles!