Fried Cabbage and Noodles (Haluski)
My fried cabbage and noodles recipe, otherwise known as Polish Haluski, is an easy comfort food meal that can be made in one pan in about 30 minutes for less than five bucks. It’s simple and hearty, but there’s something so tasty about a plate of sautéed cabbage and buttery noodles. You should try it and see for yourself!
Cabbage recipes like this one are great for busy weeknight dinners when you want something delicious and quick. Being from Eastern Europe, I grew up on cabbage recipes; we take our cabbage very seriously. Another favorite I always make is the slow cooker stuffed cabbage rolls; this recipe never gets old!
Table of contents
Apart from being insanely easy to make, this cabbage and noodles recipe is super cheap and delicious. I usually serve it for lent when we give up meat, but it can also be a great side dish or base for a bigger meal. My entire family gobbles it up and always asks for more whenever I make it for dinner.
Why you will love this recipe
- This is a fast and easy meal: In about 30 minutes, I can have this entire dish ready and on the table. There are only three easy-to-follow steps that anyone can do.
- Easy on the pocket: I can serve the whole family for less than five dollars! The main ingredients are noodles and cabbage, which cost about three bucks each.
- It is very versatile: It can be served as a side dish or an entrée, or add some meat or veggies to make it even heartier.
- Cabbage is healthy: Made just the way it is, cabbage is a healthy meal with a rich taste. Herbs and spices give cabbage its flavors, and it is full of vitamins and fiber.
What you will need
- Cabbage – I used about ½ head of green cabbage, equal to four cups of thinly sliced cabbage.
- Wide egg noodles – I prefer wide egg noodles. Be sure to get a high-quality brand because they are the highlight of the dish. The most popular is Pennsylvania Dutch Extra Wide egg noodles.
- Yellow onion and garlic – Freshly minced garlic is best because it adds a strong flavor that complements the sweetness of the cabbage.
- Olive oil and Butter – Add a creamy, rich flavor and texture. They also coat the cabbage and noodles to keep them from drying out as they cook.
- Worcestershire sauce – My secret ingredient. I want my haluski to stand out from the other recipes, so I add Worcestershire sauce for a complex group of tastes. It has a bit of sweet, sour, spicy, and salty flavors to add depth and variety to the dish.
- Herbs: I use dried thyme and fresh oregano, brightening the taste and providing a slight peppery hint to elevate the flavors.
How to make it
Saute the onion: First, I heat the oil until it sizzles in a large pan over medium-high heat. Then, I add the onion and saute it for about four or five minutes until it is soft and brown.
Add herbs: Then, I add the garlic, thyme, and oregano and let them cook for 30 seconds.
Cook the cabbage: I add the cabbage and Worcestershire sauce, seasoning with salt. I saute it until the cabbage is slightly browned and add ¼ cup of water. Then, I continue to cook it for about 15 more minutes until tender. Using a wooden spoon, I scrape the browned bits from the bottom of the pot.
Cooking the noodles: In the meantime, I boil a pot of water and cook the noodles to al dente. Then, I drain them and set them aside.
Combine: Once the cabbage is done, I take it off the heat and stir in the pasta with the butter, salt, and pepper before serving.
Expert tip
How to best cut a cabbage for haluski
First, be sure to choose a heavy cabbage with nice, tight green leaves without too many blemishes. Then, cut the cabbage in half right down the middle of the core with a sharp knife. Next, I remove the loose leaves and clean half of the cabbage, giving it a good wash to remove all dirt and then shaking it dry. After that, I wipe it dry with clean paper towels.
Now, I place the half cabbage flat on my cutting board and slice it into quarters. Then, I angle the knife to 45 degrees and cut out the core. Next, I can shred the cabbage into ribbons as thin as I want. Another way to do it is to cut it into eights and then chop the pieces into ribbons.
More tips to consider:
- I highly recommend using green cabbage. Its mild taste will not overpower the rest of the ingredients, and it will taste sweeter as it cooks.
- Do not rinse the cabbage until it is ready to be used. Place the unused half in a plastic bag in the crisper drawer. It will stay fresh for up to a month.
- To keep the pasta from turning mushy, do not cook it all the way. It will continue to be cooked a bit more with the cabbage.
- Be sure to slice the cabbage thinly so it cooks through.
- If bacon is used in this recipe, don’t waste the grease. Use it to fry the onion and cabbage to get that wonderful flavor.
- The best noodles for this dish are wide egg noodles. They are sturdier and soak up more flavors.
- Stir the cabbage and pasta well with butter to prevent them from sticking.
Recipe variations and add-ins:
- Add sausage: One of the other traditional versions of this dish is to make it with chopped smoked sausage like Polska Kielbasa.
- Other meats: Sometimes, I add shredded corned beef, chicken, turkey, ham, or pork. They all taste great.
- Make it crack: I like adding freshly cooked bacon and sprinkling in some of my ranch seasoning. Then, I top it with a big handful of shredded cheddar cheese. The kids love this version.
- Spicy Haluski: To make it spicier, I added 1/2 teaspoon of red pepper flakes and one chopped poblano pepper.
- Add vegetables: Sometimes, when I want a heartier meal, I add a cup of chopped mushrooms or bell peppers, broccoli, carrots, and zucchini.
- Other noodles: Sometimes, I use other pasta shapes like bowties (farfalle), rigatoni, macaroni, and penne instead of wide egg noodles. Gluten-free or whole wheat is also great in this recipe.
Serving suggestions:
When it is not served as a main meal, I pair it with beef pot roast, crispy baked pork chops, or juicy roast chicken. For an authentic Polish-inspired meal, I serve it with slow cooker Kielbasa, potato dumplings, cabbage rolls, or potato pancakes.
It will also work as a side dish to corned beef for St. Patrick’s Day (or any day, really). Try my homemade corned beef brine recipe to turn any beef brisket into a tender and delicious meal. I end this meal with a decadent and unique dessert, like my persimmon cheesecake pound cake bars.
How to store leftovers:
- Refrigerate: Store leftovers in a sealed container in the fridge for up to three days.
- Freezing: Although it will not have the same texture, leftovers can be frozen in a freezer-safe container for up to a month.
- Defrost: Thaw overnight in the fridge for the best flavor.
- Reheating: Reheat in a skillet for several minutes over medium-high heat.
Frequently Asked Questions
I prefer wide, sturdy egg noodles for my fried cabbage and noodles because they stand up better to the frying process. They also absorb more flavors than traditional spaghetti or other thin noodles. Similar wide pasta, like bowtie pasta and penne, can work, too, but I like egg noodles, and they are what the traditional recipe calls for.
Why are my noodles mushy?
They have most likely been overcooked. If boiled past al dente and mixed in with the hot cabbage, they will often continue to cook, causing them to become overcooked. This can also happen if the pasta is not drained properly. Do not leave them in the water for too long after cooking them. I like to cook mine just to al dente and then let them drain before adding them to the cabbage when it is done cooking and taken off the heat.
Why are my noodles and cabbage sticking?
Since they both release starch when they cook, their sticky surfaces cause them to want to stick together. Not stirring them properly when mixing them together can cause them to stick. Add half the butter first, stir it, then add the rest of the butter and the pasta and continue stirring. This should get them all buttery and keep them from sticking.
Why is my cabbage brown?
Due to caramelization, cabbage can turn brown as it cooks. The natural sugars in the cabbage break down and turn brown when exposed to heat for a long period of time. This will not hurt the dish. In fact, it will make it a bit sweeter, which I find to taste better. However, if that is not appealing, cut out the brown spots, and the rest will be fine.
More cabbage recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Fried Cabbage and Noodles
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion thinly sliced
- 4 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh oregano chopped
- 1/2 teaspoon dried thyme
- 8 oz. wide egg noodles
- 1/2 head cabbage about 4-5 cups – sliced thinly or into wide strips
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Place a large pot over medium-high heat and add the oil. Once the oil is hot, add the onion, saute until soft, and browned for about 5-6 minutes.
- Add garlic, oregano and thyme, stir and cook for 30 seconds.
- Add Worcestershire sauce and the sliced cabbage to the pot, season with salt. Saute until cabbage has browned and then add 1/4 cup water. Continue to sauté the cabbage until it is tender, about 15 minutes, and use the water to dissolve any browned bits off the bottom of the pot.
- In the meantime, bring a pot of water to a boil and cook the noodles per package directions. Make sure to cook 1-2 minutes less, for al dente. Drain and set aside.
- Once the cabbage is tender, remove it from heat and gently stir in the cooked and drained noodles. Add butter, and season with salt and pepper. Stir to combine, until the butter is melted.
- Taste and adjust for salt and pepper.
- Serve warm garnished with chopped parsley and oregano.