Go Back
Old-Fashioned Fried Cabbage and Noodles (Classic Haluski Recipe)

Old-Fashioned Fried Cabbage and Noodles (Haluski Recipe)

This traditional Central and Eastern European comfort dish combines wide egg noodles with butter-fried cabbage and onions. Bacon is optional, making this an easy and hearty meatless meal or a savory family-style side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces wide egg noodles
  • 1 medium head, about 2 pounds green cabbage, cored and thinly sliced
  • 1 large large yellow onion, thinly sliced or chopped
  • 6 tablespoons unsalted butter
Optional Ingredients
  • 4-6 slices bacon, chopped
  • 1/4 or 1-2 teaspoon or cloves garlic powder or minced garlic
  • 2-4 tablespoons, as needed reserved noodle water
Seasonings
  • 1 teaspoon, plus more for pasta water kosher salt
  • 1/2 teaspoon freshly ground black pepper
Optional Garnish
  • as desired fresh parsley, chopped

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the wide egg noodles according to the package directions until just al dente, then reserve a small cup of the cooking water before draining.
  2. If using bacon, place it in a large skillet or Dutch oven over medium heat and cook until browned and lightly crisp. Remove excess grease if needed, leaving about 1 to 2 tablespoons in the pan.
  3. Add the butter and onion to the skillet. Cook for about 5 minutes, stirring occasionally, until the onion softens and begins to smell sweet.
  4. Add the sliced cabbage, kosher salt, black pepper, and optional garlic powder or minced garlic. Cook uncovered for 10 to 15 minutes, stirring regularly, until the cabbage is tender and lightly browned.
  5. Add the drained noodles and cooked bacon, if using, to the cabbage mixture. Toss gently until everything is evenly combined and hot, adding 2 to 4 tablespoons of reserved noodle water if the mixture seems dry.
  6. Taste and adjust the salt and pepper. Serve immediately with chopped parsley if desired.

Notes

Do not overcook the noodles because they continue softening when tossed with the hot cabbage. Brown the cabbage instead of simply steaming it, and reserve noodle water so its starch can help the butter and cabbage cling to the noodles. Refrigerate leftovers in an airtight container and reheat gently in a skillet or microwave.