I grew up with haluski being on the table regularly. I'm 83 and that is a lot of haluski. It is basically an inexpensive, Eastern European peasant dish, not limited or exclusive to Poland as stated in the write-up. My maternal line is from what is now Slovakia and Hungary, for example, where the dish is known as well. My wife (not of Eastern European extraction) learned to make this dish from my mother, who learned from her mother and grandmothers before them. As a peasant dish, we made (make) it most often with whatever noodles or even sea shell macaroni that we could get. My grandmother made it with homemade noodles; my mother with sea shell macaroni as she never mastered making homemade noodles. Growing up, we didn't usually have sour cream, so that wasn't used. Nor did we add bacon as a rule, for that was reserved for other fare. The dish, which is still relished by my wife, and our son, 60, is the most simple version consisting of cabbage, noodles, and a small amount of oil in which to cook the cabbage. When I have eaten it as prepared say in a coal country diner in Pennsylvania, it was wide flat noodles and swimming in butter. It can usually be found even today at church gatherings in places where Eastern Europeans found work such as coal mining towns, steel mill towns, and the like. Of late, when I make it, I have been cooking the cabbage in saved bacon grease (but not much grease) just until the cabbage wilts. I have also been adding caraway seed and good ham such as trimmings from a Honey Baked Ham Bone. If using, I add the sour cream at the table. My wife and son eschew these enhancements, however, preferring what has been the simpler, traditional version in our household. Overcooking the cabbage even by a little produces the hydrogen sulfide aromas that make the house reek of cabbage. I love it when made fresh and not overcooked. One rule, however, is that one cannot make a little pot of haluski! So there is always leftovers, which isn't a bad thing. I gave this recipe only 4 stars, as it is written, for it implies that both bacon and sour cream are integral. They are not in our legacy version. And, heaven forbid, we haven't and would never add Worcestershire sauce! I'm sorely tempted to knock off another star for even have a recipe suggesting it.

Made this tonight because I had all of the ingredients. Easy to pull together and hearty. I did add extra Worschestershire sauce because two tablespoons just didn't seem like enough.

Very delicious and flavorable. Would make it again and again.

I made this exactly according to the recipe, including fresh dill at the end. The result was quite bland. Adding some lime juice to the finished product helped, but this recipe is not one I can recommend.

This was delicious comfort food, and meatless except for that little bit off bacon! We loved it and it will be made often here. Easy and quick, too. Thank you Milk Street, love your magazine and your cooking show.