Haluski State (Pennsylvania) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Fresh cabbage and onions slow cooked with whole grain egg noodles.
⅔ cup (No. 6 scoop) provides ⅜ cup other vegetables, 1 oz equivalent grains.
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Pennsylvania Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes


  • Preheat oven to 325 ºF.
  • Place margarine and onions in a full hotel pan. Place in oven.
    For 50 servings, use 1 lb margarine.
    For 100 servings, use 2 lb margarine.
  • Cook in convection oven for 20-30 minutes, stirring occasionally, until onions begin to caramelize.
  • Add cabbage to the onion/margarine mixture and continue to cook for another 25 minutes until cabbage is caramelized and softened. Stir occasionally.
  • Cook the egg noodles according to package instructions. Drain well. Add noodles to the fully cooked cabbage and onions.
  • Add margarine and salt to the noodle/cabbage/onion mixture and stir. Heat for 3 minutes to allow the margarine to melt.
    For 50 servings, use 4 oz margarine.
    For 100 servings, use 8 oz margarine.
    Critical Control Point: Heat to 135 ºF or higher for at least 15 seconds.
    Critical Control Point: Hold for hot service at 135 ºF or higher.
  • Serve ⅔ cup using a No. 6 scoop.


Nutrition Facts
Haluski State (Pennsylvania) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 ⅔ cup (No. 6 scoop)
Calories 192 Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 2g13%
Cholesterol 24mg8%
Sodium 224mg10%
Potassium 169mg5%
Total Carbohydrate 22g7%
Dietary Fiber 3g13%
Total Sugars 2g2%
Protein 4g8%
Vitamin D 1IU7%
Calcium 25mg3%
Iron 1mg6%
Added Sugar 0g
*Marketing Guide
50 Servings:
Sweet onions: 1 lb 11 oz
Cabbage: 4 lb 9 oz
100 Servings:
Sweet onions: 3 lb 6 oz
Cabbage: 9 lb 2 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 9 lb 14 oz
About 2 gal 1 ⅓ cups
100 Servings:
About 19 lb 12 oz
About 4 gal 2 ⅔ cups