Fried Cabbage and Noodles (Haluski)

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.91 from 10 reviews

Cabbage Recipes One Pan Pasta Recipes Side Dishes St. Patrick's Day

Cook time Cook time: 30 minutes

Fried Cabbage and Noodles (Haluski) is a simple, comforting meal made of buttery noodles and vegetables. Super filling and easy on the pocket!

No-fuss recipes like this one are great for busy weeknights when you want something but quick, too. For those days, 30-minute meals like these Pesto Chicken Kabobs, Chicken Enchilada Pasta, and Skillet Pork Chops will save the day!

Haluski Recipe

Fried Cabbage and Noodles is what I’d imagine an old-fashioned Polish grandma would serve at her table. It’s simple and hearty fare, but there’s something so comforting about a plate of sautéed cabbage and egg noodles. Whatever it is, there’s one thing I’m sure of— my family gobbles up this dish and always asks for more every time we have it for dinner.

Apart from being insanely easy to make, it is super cheap and delicious. Also, this can easily be a great side dish or base for a bigger meal. Haluski pairs deliciously with most entrées.

We love it with some classic beef pot roast, crispy baked pork chops, or juicy roast chicken. You can also enjoy it with a side of Kielbasa for a true Polish-inspired meal. But to be honest, it’s so tasty and satisfying, you can eat it as a meal on its own!

Where is Haluski from?

The dish has Slovakian and Polish roots and is a staple in Eastern Europe. Aside from being a regular weekday meal, it’s also popular as a meatless entrée during Lent.

Traditional versions used homemade dumplings added to sautéed vegetables, but we’re using egg noodles for ease and convenience.

How to cut cabbage for noodles?

I like slicing it into half-inch strips, similar to the size of most egg noodles. This way, they cook quickly, and you can twirl both the noodles and the veggies in one big bite!

What cabbage is best for Fried Cabbage and Noodles?

The regular green kind is excellent for this dish. Its mild taste won’t overpower the rest of the ingredients. It also turns sweeter as it cooks, which really complements the butter, pepper, and herbs we use to season everything with.

How to make Haluski from scratch?

  1. Sauté the veggies. First, brown the thinly-sliced onions, followed by the fresh garlic and herbs. Next, add the cabbage and Worcestershire, sautéing until nicely brown. Deglaze the pan with a quarter cup of water and continue cooking until the vegetables are tender.
  2. Add the noodles. Drain the cooked egg noodles, and place them in the pan along with lots of pepper and salt. Stir until butter is melted.
  3. Serve. Enjoy hot topped with some chopped parsley and oregano. It’s also amazing with some sour cream stirred in!

Haluski Recipe Variations:

  • Add meat: Bulk it up with bacon or crumbled/sliced sausage! You can also brown some ground beef, pork, or chicken before sautéing the veggies for a complete one-skillet meal.
  • Vegetarian: Use vegan egg noodles and butter substitute for a vegetarian version.
  • Add cheese: For a richer and creamier texture, stir in some cottage cheese. Sour cream is a delicious addition, too!
  • Use other pasta: Don’t have any egg noodles on hand? Spaghetti, linguine, or fettuccine will do in a pinch.
  • Add vegetables: This dish is a great way to use up the veggies in your crisper! Throw in some chopped mushrooms, baby spinach, broccoli or cauliflower, or peas for a more nutritious dish.

What is the difference between Kluski noodles and egg noodles?

They entail similar procedures, except Kluski needs more eggs. So, for traditional egg noodles, you usually need 2-3 eggs for 2 cups of flour. To make Kluski, you need 4-5 eggs for every 2 cups of flour.

How to store leftovers?

First, cool down the entire dish first before transferring it to a well-sealed container. Keep it in the refrigerator, and consume within 3 to 4 days or earlier for best texture and taste.

Can you freeze cooked cabbage and noodles?

Sure! Again, make sure the entire dish is completely cool first. Then, place in a freezer-friendly baggie or container. Store for up to 3 months. To reheat, microwave until piping hot.

More Cabbage Recipes:

Fried Cabbage and Noodles Recipe Tips:

  • Undercook the pasta by a minute or two, so it doesn’t go soggy when you continue cooking it with the veggies.
  • Slice the veggies thinly so they cook quicker.
  • Also, for a spicier kick add some chopped jalapeños. 
  • Use chicken stock instead of water for more flavor.
fried cabbage and noodles

Fried Cabbage and Noodles

Fried Cabbage and Noodles (Haluski) is a simple, comforting meal made of buttery noodles and vegetables. Super filling and easy on the pocket!
4.91 from 10 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 383kcal
Author: Catalina Castravet

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 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 and saute until soft and browned, 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 cool the noodles per package directions. Drain and set aside.
  • Once the cabbage is tender, remove 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.

Video

Nutrition

Calories: 383kcal | Carbohydrates: 51g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 141mg | Potassium: 405mg | Fiber: 5g | Sugar: 6g | Vitamin A: 397IU | Vitamin C: 44mg | Calcium: 84mg | Iron: 2mg
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Comments

Leave a reply

Catherine

I grew up with my mom making this and halupki which is stuffed cabbage. This is certainly a more modernized version, as the original is simply cabbage, onions and noodles, with salt and pepper to taste. It's a good meal on a chilly winter day...

Reply

Yes, it reminds me of my childhood as well.

Reply

Caprice Simmons

Quick question - if I want to add additional vegetables do I add them when I'm sautéing the onions?

Reply

Yes, please add them when you saute the onions.

Reply

Adrienne Boswell

I'm going to try it with spätzle and make it a meal. You're right, it's perfect for Lent and a good cold weather food. Thank for posting.

Reply

Sandra

I love how comforting this is!! Will definitely make it again!

Reply

Brenda Mehrtens

I grew up with this food and my grandmother called it Krautsveckle.she didn't use garlic, Worcester sauce or thyme and oregano. 3 ingredients only: cabbage, onion and butter with broad noodles. She wasn't polish but born in Canada and migrated to USA..

Reply

Julie

Made this yesterday, very good! I added turkey smoked sausage, cut like coins. Very tasty!

Reply

Barbara Yastishock

Catherine's recipe is the original from Eastern Europe. I too grew up on this food, we ate very little "English" food, and the halushki, perohi, halupki, cabbage soup, sauerkraut and lima bean soup, platski (potato pancakes) are sooo good!

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