This Haluski (Cabbage and Noodles) recipe is a great traditional one-pot side or meal. This great recipe is easy to prepare, cozy and full of buttery noodles, perfect for busy weeknights.
Cabbage is budget-friendly, packed with nutrients, and transforms beautifully in cozy dishes,making it a versatile veggie your whole family can enjoy. Two favorites are my Southern Fried Cabbage with Sausage and my Old Fashioned Stuffed Cabbage Rolls.
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Why this Haluski Recipe is a Keeper
This cabbage and noodles recipe is pure comfort. It’s quick, inexpensive, customizable and a one-pan meal. This Pennsylvania dutch recipe is very popular in my region of pennsylvania. It is comfort food at its best.
- 30 Minute Meal: This haluska recipe is quick and easy!
- Budget-Friendly and Pantry-Ready: Uses simple, inexpensive ingredients: cabbage, store-bought egg noodles, lots of butter or oil, onion, salt and freshly ground black pepper.
- Comfort in Every Bite: Making noodles and savoy cabbage dish has cozy, nostalgic flavor.
- Flexible and Forgiving: Add bacon, sausage, or mushrooms tossed with egg noodles and cabbage dish for a heartier version of Hungarian Haluski.
- One-Pan Wonder: Minimal cleanup, maximum flavor. Try buttered noodles and chopped cabbage for busy nights, lazy weekends, or when you just want something soothing and simple.
Why Are My Noodles Mushy or Sticky?
If your noodles are mushy or sticky, they have been cooked for too long. Next time, undercook them by 1-2 minutes.
Pro Tip for Haluski Fried Cabbage
Add half the cabbage early to get it very soft/browned, and the second half later for a bit more texture/crunch.
Ingredient Notes to Make Haluski
You only need a few easy-to-find ingredients to make halushki, many of which you may have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Noodles: In this recipe, I used egg noodles with the sautéed cabbage mixture.
- Cabbage: Use a fresh, medium-sized head of green cabbage to make this wonderful stuffed cabbage side dish.
- All Purpose Seasoning: Making your own All Purpose Seasoning brings extra flavor than only seasoning with salt and ground black pepper.
Variations and Substitutions – Kielbasa and Vegetables
Cabbage and noodles dishes are super customizable. Take this incredibly easy recipe to the next level by making it creamy, using different protein or adding spices.
- Meat: Kielbasa is a very popular addition. Slice and brown it with the bacon and onions. Stir in shredded corned beef or diced ham for a different flavor profile.
- Vegetarian: Omit the bacon. Sauté the onions and cabbage in a mixture of 8 Tablespoons of butter and olive oil (or vegan butter/oil) instead of bacon grease.
- Noodles: Try this recipe with other short, wide, or flat pasta shapes like bow-tie (farfalle), fettuccine, or homemade noodles like kluski (the traditional Polish noodle).
- Gluten-Free: Use gluten-free egg noodles or rice noodles.
- Creamier: Stir in a few tablespoons of sour cream or cream cheese at the very end for a richer, creamier dish.
- Spice: Add a pinch of red pepper flakes or a dash of hot sauce. A “secret ingredient” is to use Worcestershire sauce to add some use to add a complex umami, sweet, and tangy note.
- Cabbage Texture Mix: Some cooks add half the cabbage early to get it very soft/browned, and the second half later for a bit more texture/crunch.
How to Make Fried Cabbage and Noodles
This Haluski recipe comes together in 3 quick and easy steps. This savory cabbage dish is so good, it quickly became one of my favorite recipes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Noodles: Cook the egg noodles according to the package directions for al dente.
- Cook Bacon, Onion and Cabbage: Melt the butter in a large skillet or Dutch oven over medium heat. Cook the bacon and onions until the bacon is crisp. Then add the cabbage, cover and cook for another 10 minutes.
- Season and Add Noodles: Season with All Purpose Seasoning, and add the cooked noodles. Cook until the noodles are heated through.
Prep Ahead Suggestions for Bacon and Cabbage Recipe
I like to prepare ingredients ahead of time so that I don’t have to do all of the steps at once when I’m making dinner.
- Chop and Dice: The onion and cabbage can be cut up to 1 day ahead of time and stored in separate airtight containers in the refrigerator.
- Cook the Bacon: You can cook the bacon and onions, then store that mixture in the fridge. When ready to cook, reheat the bacon/onion mixture, add the cabbage and proceed with the recipe.
- Cook Noodles: Cook the noodles ahead of time. Store the cooked egg noodles in a little bit of olive oil in the fridge for 1 day.
Alternate Cooking Methods for Egg Noodles and Green Cabbage
Make this recipe another way by using your crock pot or oven.
- Slow Cooker: Sauté the bacon, onion, and cabbage on the stovetop first. Add the cooked mixture to the slow cooker (along with any broth/water) and cook on low for 4-5 hours. Stir in the al dente cooked noodles just before serving.
- Oven Baked (Casserole-style): After combining the hot cabbage/bacon mixture and al dente noodles, place the mixture in a large baking dish. Bake at 300∘F for 15-20 minutes, or until the flavors have melded and everything is piping hot. This is useful for keeping the dish warm for a crowd.
Store, Reheat and Use Leftover Haluski
- Store: Place leftover haluski in an airtight container in the refrigerator for up to 3-5 days.
- Reheat: Place leftovers in a large skillet or large pot over medium heat. Add a splash of water, chicken broth, or a knob of butter to prevent the noodles from drying out and sticking. Stir until heated through.
- Microwave: Reheat individual portions of haluski in the microwave until warmed through.
- Use Leftover Haluski: Reheat leftovers in a pan and mix in scrambled eggs for a hearty, savory breakfast or brunch.
Common Questions About This Comfort Food Recipe
Sure! Feel free to omit the crispy bacon in the traditional haluski recipe and use a little extra butter instead of grease.
I don’t recommend freezing it as it can alter the texture.
They call this cabbage dish “Haluski” because it means small noodles or dumplings. This is becuase the polish dish Haluski is made with buttery egg noodles.
Tips for Making Polish Cabbage and Noodles
- Cooking the Cabbage: Don’t be afraid to let the cabbage (and onions) brown slightly. Caramelized cabbage develops due to the natural sugars and creates a sweeter, deeper flavor (this is where “fried” cabbage comes from). To achieve this, cook uncovered for a bit longer after the initial steam.
- Noodles: As mentioned, undercook your egg noodles just slightly, as they will finish cooking when mixed with the hot cabbage and butter/bacon fat.
- Fat: Haluski is meant to be rich. The combination of bacon fat and butter is essential for coating the noodles and cabbage, adding flavor, and preventing the noodles from sticking. If you use less bacon, make up the difference with extra butter in this easy dish.
- Cutting: Cut the cabbage and onions into strips that are roughly the same size as the noodles (medium-wide) so they cook evenly and integrate nicely into the dish.
- Serve With: Serve polish Haluski or Halusky with Kielbasa Pasta Skillet, Pierogi Lasagna or Kolaczki {Polish Kolacky Cookies).
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Haluski (Cabbage and Noodles)
Equipment
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Ingredients
- 16 ounces Bacon, cut into strips one inch long by 1/4 inch wide
- 1 Onion, diced
- 16 ounces Medium-wide egg noodles
- 1 head Cabbage, cored and cut into 1 inch pieces
- 1 teaspoon All Purpose Seasoning
- 8 Tablespoons Butter
Instructions
- Prepare noodles according to package's al dente directions. Drain and set aside.
- Melt butter in a large Dutch oven over medium heat. Add bacon and onions and cook and until the bacon is crisp, about 10 minutes.
- Add cabbage to the Dutch oven and stir until the everything is coated in the bacon fat. Cover and cook for 10-12 minutes longer.
- Season with All Purpose Seasoning.
- Stir in noodles until completely combined.
- Cook for 5-6 minutes, or until noodles are heated through.
Christina’s Notes
- Caramelize the Cabbage Slowly: Sauté the cabbage over medium-low heat with butter or oil until deeply golden and sweet.
- Salt in Layers: Season the cabbage as it cooks, then taste again after combining with noodles.This keeps the dish balanced and prevents blandness.
- Finish with Butter or Broth: Stir in a pat of butter or splash of vegetable/chicken broth before serving for added richness and moisture.
- Veggies: Stir in peas or shredded carrots for color and texture.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.