Haluski with Cabbage, Onions, and Egg Noodles
Haluski is a cozy cabbage-and-noodle skillet with roots in Central and Eastern European cooking. This version uses tender egg noodles, sweet sautéed cabbage, onions, and plenty of butter for a simple dinner or hearty all
At a glance
- Total time
- 45 min
- Yield
- 4 to 6 servings
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Easy
- Cuisine
- Eastern European
- Category
- Dinner
Haluski is a humble dish made with cabbage, onions, and noodles. You will find versions in Polish, Slovak, Hungarian, and Ukrainian home cooking, as well as in many American kitchens with Eastern European family roots.
Some families make haluski with small homemade dumplings. This weeknight version uses wide egg noodles, which are easy to find and cook quickly. The cabbage is cooked slowly enough to turn soft and sweet, then tossed with the noodles in a buttery skillet.
Serve it as a meatless main dish, or add bacon, kielbasa, or mushrooms if you want something more filling.
01What you'll need
Ingredients
11 items · 4 to 6 servings
- 12 ounces wide egg noodles
- 4 tablespoons unsalted butter, divided, plus more if needed
- 1 tablespoon neutral oil, such as canola or vegetable oil
- 1 large yellow onion, thinly sliced
- 1 medium green cabbage, about 2 pounds, cored and thinly sliced
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/2 teaspoon black pepper
- 1/2 teaspoon caraway seeds, optional
- 1 teaspoon apple cider vinegar or white vinegar, optional, for brightness
- 2 tablespoons chopped fresh parsley, optional
- Optional add-ins: 6 slices bacon, chopped; 8 ounces sliced kielbasa; or 8 ounces sliced mushrooms
02How to make it
Step-by-step
1. Boil the noodles
Bring a large pot of well-salted water to a boil. Add the egg noodles and cook until just tender according to the package directions. Drain and set aside. If the noodles will sit for more than a few minutes, toss them with a small pat of butter so they do not stick.
2. Start the onion
While the noodles cook, heat 2 tablespoons butter and the oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook for 5 to 7 minutes, stirring now and then, until softened and lightly golden.
3. Add the cabbage
Add the sliced cabbage by the handful. It may look like too much at first, but it will shrink as it cooks. Sprinkle with 1 teaspoon kosher salt, black pepper, and caraway seeds if using. Stir well to coat the cabbage in the butter.
4. Cook until tender
Cook the cabbage and onions for 18 to 22 minutes, stirring often, until the cabbage is soft and lightly browned in spots. If the pan looks dry or the cabbage is sticking hard, add a splash of water and scrape up the browned bits with a wooden spoon.
5. Brown a little more
Reduce the heat to medium-low and keep cooking for 3 to 5 minutes if you want deeper flavor. Browning means letting the vegetables get a little golden, not burned. Adjust the heat if the edges get too dark.
6. Toss in the noodles
Add the drained egg noodles and the remaining 2 tablespoons butter to the skillet. Toss gently until the noodles are hot and coated with the buttery cabbage mixture. Add another tablespoon of butter if the dish seems dry.
7. Finish and season
Taste and add more salt or pepper as needed. Stir in the vinegar if using; it should not make the dish sour, just a little brighter. Sprinkle with parsley if you like and serve hot.
03From our kitchen
Cook's tips
- Make-ahead: You can slice the cabbage and onion up to 2 days ahead. Store them in separate airtight containers in the refrigerator. Cook the noodles just before serving if possible.
- Storage: Refrigerate leftover haluski in an airtight container for up to 4 days. The noodles will absorb butter as they sit, so add a small splash of water or a pat of butter when reheating.
- Reheating: Warm leftovers in a skillet over medium-low heat, stirring often. A microwave also works; cover the bowl loosely and heat in short bursts, stirring between each one.
- Bacon version: Cook chopped bacon in the skillet first until crisp. Remove the bacon, leave 1 to 2 tablespoons of the drippings in the pan, and use less butter. Stir the bacon back in at the end.
- Meatier swaps: Sliced kielbasa can be browned before the onion, then added back with the noodles. Mushrooms are a good meatless add-in; cook them until their liquid evaporates before adding the cabbage.
- Noodle swaps: Wide egg noodles are classic for this easy version, but bow ties, small shells, or homemade dumplings can work. Cook any pasta or dumplings until just tender before tossing with the cabbage.
Cook's note
Haluski recipes vary a lot by family and region. This version is the common American-style skillet dish made with egg noodles. If you grew up with potato dumplings or small flour dumplings, you can use those in place of the noodles and keep the same cabbage-onion base.
04Frequently asked
Questions & answers
What is haluski?
Haluski is a simple dish of cabbage and noodles or dumplings cooked with onion and butter. Many families connect it with Polish, Slovak, and other Central or Eastern European traditions.
Can I make haluski without egg noodles?
Yes. You can use another short pasta, such as bow ties or shells, or use homemade dumplings if that is the style you prefer. The key is to cook the noodles or dumplings separately, then toss them with the cabbage.
Why is my haluski bland?
It may need more salt, pepper, or time in the pan. Cabbage tastes sweeter and richer when it cooks down and browns lightly. A small splash of vinegar at the end can also help balance the butter.
Can I freeze haluski?
You can freeze it, but the noodles may soften after thawing. For the best texture, refrigerate leftovers and eat them within 4 days. If freezing, cool completely, pack in an airtight container, and freeze for up to 2 months.
Is haluski served as a main dish or side dish?
It can be either. Serve it as a meatless dinner with a salad, or as a side with sausage, roast pork, chicken, or pierogi.
05Per serving
Nutrition facts
Nutrition Facts
4 to 6 servings
Amount per serving
% Daily Value*
- Total Fat24 g
- 31%
- Saturated Fat10 g
- 52%
- Cholesterol348 mg
- 116%
- Sodium660 mg
- 29%
- Total Carbohydrate3.9 g
- 1%
- Dietary Fiber0.6 g
- 2%
- Total Sugars2.1 g
- Protein12 g
- 23%
- Vitamin D1.9 mcg
- 10%
- Calcium55 mg
- 4%
- Iron1.7 mg
- 9%
- Potassium162 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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