When you’re looking for a comforting dish that’s simple, flavorful and perfect for weeknight dinners, Haluski Cabbage and Noodles, is the answer. Growing up, my Polish mother would make this ethnic dish regularly, and it always felt like a warm hug on a plate. This traditional Eastern European recipe combines tender egg noodles and buttery sautéed cabbage for a meal that’s both hearty and satisfying.
While I skip the onions in my version, you can easily add sliced onions and/or crispy bacon for extra flavor, even using the bacon fat to fry the cabbage for a smoky richness.
Why You Should Make This Haluski Cabbage and Noodles
- Budget-Friendly: Made with pantry staples like egg noodles, cabbage and butter, this classic dish is affordable and feeds a crowd.
- Quick & Easy: This haluski is ready in under 30 minutes, making it perfect for weeknight dinners, or last-minute meals.
- Customizable: Add bacon, sausage, or mushrooms for extra flavor, or make it vegetarian by swapping out butter for a plant-based alternative.
- Comfort Food Classic: The buttery noodles and tender cabbage create a warm, nostalgic flavor that hits all the right notes.
Ingredients
- Egg Noodles: Easily substitute with kluski noodles, gnocchi, gluten-free pasta, or even spaghetti for a twist.
- Cabbage: Swap with Napa cabbage, savoy cabbage, or even shredded Brussels sprouts for a different texture.
- Butter: Use plant-based butter, olive oil, or even bacon fat for a smoky flavor.
- Salt: Adjust to taste or use garlic salt for a hint of extra flavor.
- Onions: Although this Haluski Cabbage and Noodles recipe does not use onions, feel free to add thinly sliced onions as the cabbage is browning.
- Bacon: Crisp bacon is a great to this cabbage and noodles dish. After the bacon is fried, use the bacon fat to sauté the cabbage. Add the crisp bacon at the end.
How to Make Haluski Cabbage and Noodles
- Bring a large pot of water to a boil. Salt the water then cook the egg noodles according to package instructions, until al dente. Drain and set aside.
- Heat a large skillet or Dutch oven to medium-high.
- Add the cabbage to the skillet and allow to cook down in the dry pan for about 5-8 minutes, stirring often to get some color on the cabbage.
- Season with salt and allow the cabbage to continue to cook and become tender for about 5 more minutes.
- Add in three tablespoons of butter. Stirring occasionally, until the butter is melted.
- As the butter starts to brown at the bottom of the pan, add in another tablespoon of butter.
- Add the cooked egg noodles, along with 2-3 additional tablespoons of butter. Stir to coat.
- Taste for salt.
- Spoon into a bowl topped with black pepper and a touch more salt, if desired.
How to Serve and Store Cabbage and Noodles
- Serve: Enjoy this cabbage and noodles as a standalone dish, or as a side to roasted meats or sausages. A dollop of sour cream on top pairs beautifully.
- Store: Refrigerate leftover haluski in an airtight container for up to 3 days.
- Reheat gently in a skillet or microwave.
- Freeze: This classic ethnic dish can be frozen for up to 2 months. Reheat directly from frozen on the stovetop or in the microwave.
More Cabbage Recipes to Love
- Spicy Cabbage and Rice Soup
- Ground Lamb Cabbage Rolls
- Cabbage Rolls (Halupki)
- Corned Beef and Cabbage
- German Braised Red Cabbage
Haluski Cabbage and Noodles
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
When you’re looking for a comforting dish that’s simple, flavorful and perfect for weeknight dinners, Haluski Cabbage and Noodles, is the answer.
Ingredients
- 1 medium head of cabbage, cored and sliced into thin strips
- 12 ounces wide egg noodles
- 7–8 tablespoons butter, divided
- 1 teaspoon salt
- 1 to 2 teaspoons black pepper, to finish
Instructions
- Bring a large pot of water to a boil. Salt the water and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Heat a large skillet or Dutch oven to medium-high.
- Add the cabbage to the skillet and allow to cook down in the dry pan for about 5-8 minutes, stirring often to get some color on the cabbage.
- Season with salt and allow the cabbage to continue to cook and become tender for about 5 more minutes.
- Add in three tablespoons of butter. Stirring occasionally, until the butter is melted.
- As the butter starts to brown at the bottom of the pan, add in another tablespoon of butter.
- Add the cooked egg noodles, along with 2-3 additional tablespoons of butter. Stir to coat.
- Taste for salt.
- Spoon into a bowl topped with black pepper and a touch more salt, if desired.
- Serve immediately and ENJOY!
Notes
- Be sure to salt the water for boiling the noodles.
- Easily replace the egg noodles with your favorite pasta or gnocchi.
- Shred cabbage evenly to ensure it cooks uniformly and caramelizes beautifully.
- Cook noodles al dente so they hold up better when tossed with the buttery cabbage mixture.
- Cook the cabbage over medium heat to soften it and develop a rich, caramelized flavor without burning.
- If adding bacon, fry it first and use the rendered fat to cook the cabbage for a smoky, savory touch.
- This dish tastes even better the next day as the flavors meld. Reheat in a skillet for the best results.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Dinner
- Method: Easy
- Cuisine: American, Polish
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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2 Comments
So glad I found your blog! I’m from Ohio (close to the PA border) and Haluski was something I grew up with. I always had it with the egg noodles, but the gnocchi looks next level good. Thanks for sharing.
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