So, I was hungry for corned beef & cabbage, …and I was hungry for haluski. That’s cabbage n’ noodles for the non-Yinzers or those with no Eastern European heritage. I am not Polish by descent or any of the ethnicities that gave us wonderful gifts like pierogies, halupki or the one where cottage cheese is in with the cabbage & noodles. (What is that called again?) In the immortal words of the young lady from the taco shell commercial, “Why not both?”
I am a bit Irish according to my DNA analysis & my surname. If I understand it right… corned beef & cabbage is an Irish-American invention, as back in Ireland it would most certainly be bacon… and the corned beef may have been adopted from the Jewish community. Sometimes you have a hankering for the canned stuff, not a “real” corned brisket.


Typically, I’d probably make this all in the skillet… and these store-bought noodles are nowhere as good as the ladies cooking at a church carnival, but I can make due with what I could get from Aldi. I saw some stuff online suggesting to finish up haluski in the oven. So, why not?
Canned meat, Cabbage, Carbs. I present to you the hottest new trend in Irish-American/Polish Fusion cuisine; O’Luski.
I had ChatGPT help me put together a recipe after I described my method, I still had to tweak it thoiugh. It filled 2 glass 9″x13″ baking dishes. I only put the corned beef on top of one.
O’Luski: Pittsburgh Polish/Irish Cabbage n’ Noodle Corned Beef Casserole
Ingredients:
- 1 small head green cabbage, cored and sliced
- 2 medium onions, sliced
- 16 oz. bag of wide egg noodles
- 2 sticks unsalted butter
- 2 cans corned beef
- Salt, black pepper, paprika, onion powder, & garlic powder to taste.
- 1 tsp. ham soup base
- 1 cube chicken bouillon
Instructions:
- Preheat oven to 300°F.
- Cook the egg noodles until tender in water with the ham soup base & chicken bouillon, drain, and toss with a couple tablespoons of butter. Set aside.
- While the noodles are cooking… Slice the canned corned beef, fry in a skillet on medium-high heat to crisp up the patties. Take them out & set aside. (I did crumble up a bit of the corned beef & leave it in the pan.
- Melt 1 stick butter in the same skillet over medium-low to medium heat. Add the onions and cook until starting to turn translucent to brown.
- Add the cabbage to the skillet with the other stick of butter, season with salt and pepper, and cook until tender and lightly caramelized.
- Combine the cooked noodles with the cabbage and onions, mixing well. Transfer the mixture to two buttered 9×13″ baking dishes.
- Scatter the crisped corned beef over the top. Bake uncovered at 300°F for 25–30 minutes. I put corned beef on top of one dish, and left the other just mostly cabbage & noodles.
- Let rest a few minutes before serving. Optionally, top with a final pat of butter for extra richness.
Notes:
- I season with everything just about every step of the way… light on salt because of the corned beef & the bouillon. I probably used Mrs. Dash Table Blend too.
- AI kept suggesting acid like vinegar or lemon juice. This is not the dish for that. 🤣 No caraway seeds either. This is comfort food.




















