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Haluski (Cabbage and Noodles) – This Polish recipe made with egg noodles, bacon, cabbage, and lots of butter is ringing the dinner bell for tonight! Whether you’re looking for a simple side or a buttered noodle dish transformed into a full meal, this recipe is the answer.
What can I say? Noodles are always calling my name. Noodles with bacon? Even better! I used to love enjoying a bowl of buttered noodles as an easy and craving-satisfying meal back in the day. While I still crave that simple comfort meal, I like to give it a bit more substance.
Haluski to the rescue! With plenty of butter, tender cabbage, and bacon tossed into the egg noodles, this recipe still has the taste I crave while adding some nutrition and savory meatiness to the meal. I can understand why this dish is such a staple in Polish homes.
What is haluski?
Varieties of this traditional dish can be seen all across Central and Eastern Europe. In some recipes the name ‘hałuski’ refers to dumplings in the dish, and for some it refers to the entire recipe.
The version I’ve made for you today is more similar to the Polish rendition, featuring egg noodle, sautéed cabbage, and my favorite ingredient, bacon.
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Bacon – Thick cut works best.
- Butter – I like to use unsalted to have full control over the sodium.
- Onions – Lots of onion for this recipe. You can cut it down or add even more if you like.
- Green cabbage – Cored and shredded or cut into bite size pieces.
- Salt and pepper – Season to taste.
- Egg noodles – Any type you like best.
How to make haluski
- Sauté: In a large dutch oven, cook the bacon over medium-high until almost crisp. Melt 3 tbsp of butter in the dutch oven. Add the onion, and cook until it becomes translucent. Add the cabbage, salt, and pepper to the pot. Stir and cook for 10 minutes covered or until the cabbage has softened.
- Cook noodles and finish: Meanwhile, cook the noodles according to package instructions. Add the cooked noodles to the dutch oven with the cabbage mixture. Add the remaining 3 tbsp butter, stir, and cook for a few minutes until everything is well combined and heated through. Taste for seasoning and serve with freshly ground pepper.
How to shred a head of cabbage
To shred 1 1/2 lbs of cabbage may seem daunting, but I promise it’s extremely easy.
- Using a sharp knife, carefully cut the cabbage in half from the core. Slice a V shape around the core on the inside of each half and remove it.
- Depending how long you want your slices of cabbage, you can quarter the cabbage. Using a firm grip on the piece of cabbage your working with, slice 1/2″ slices or 1/4″ slices, working carefully. A nice and sharp knife helps here. For this recipe you want bigger pieces.
- You can also use a mandoline. Set the mandoline to the size required and use a steel mesh glove to avoid cutting yourself.
What to serve with haluski
This recipe can be served on its own as an easy main dish, or it pairs really well as a side to a hearty protein. Give these recipes a try:
- Romanian Meatballs
- Beer Can Chicken
- Roast Leg of Lamb
- Rosemary Garlic Pork Roast
- Instant Pot Beef Brisket
- Prime Rib Roast
- Baked Chicken Thighs
- Beef Rouladen
How to store leftovers
Yet another thing I love about cabbage is that it keeps so well as leftovers. Unlike other weaker varieties of greens, it won’t get sad and soggy on you. Your leftover haluski will last 3-4 days refrigerated in an airtight container.
Reheat either in the microwave or on the stove over medium heat. If you use the stove, make sure to babysit it well and stir often to prevent any burning.
Can I freeze haluski?
I think that this recipe, because of the noodles and cabbage, is best without being frozen. Freezing and thawing can have an effect on the texture of these water-rich ingredients.
With that being said, you can still freeze this recipe if you don’t mind the texture change. Store your haluski in an airtight container and freeze for 2-3 months. Let your leftovers thaw in the fridge overnight before reheating.
Do you love cabbage? So do I! Check out these great recipes:
- German Red Cabbage (Rotkohl)
- Cabbage Roll Casserole
- Romanian Cabbage Rolls (Sarmale)
- Cabbage Bacon Salad
- Cabbage Soup
Looking for more recipes? Follow on…
Haluski (Cabbage and Noodles)
- 6 slices bacon thick cut, and chopped
- 6 tbsp butter unsalted
- 2 large onions chopped
- 1 ½ lbs green cabbage cored and cut into bite size pieces
- ½ tsp salt or to taste
- ¼ tsp pepper or to taste
- 1 lb egg noodles medium-wide
- In a large Dutch oven cook the bacon until almost crisp.
- To the same Dutch oven add 3 tbsp of the butter and melt. Add the onions and saute for 5 minutes until soft and translucent.
- Add the cabbage, salt and pepper, stir everything together and cook for 10 minutes covered, until the cabbage softens.
- Meanwhile, cook the noodles according to package instructions. Drain and set aside.
- Add the cooked noodles to the Dutch oven, remaining 3 tbsp of butter and stir. Cook for a couple more minutes, until everything is heated through.
- Taste for seasoning and adjust with salt and pepper as necessary. Serve warm with lots of freshly ground black pepper.
- Your leftover haluski will last 3-4 days refrigerated in an airtight container.
- Reheat either in the microwave or on the stove over medium heat. If you use the stove, make sure to babysit it well and stir often to prevent any burning.