Haluski (Cabbage and Noodles)
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This Haluski (Cabbage and Noodles) recipe is 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.
Best Haluski Recipe
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 and Slovakian 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 or Slovakian rendition, featuring egg noodle, sautéed cabbage, and my favorite ingredient, bacon.
- Bacon: Adds richness and crunch, can be substituted with smoked sausage or left out for a vegetarian version.
- Butter: Provides a rich, buttery taste; can use margarine or olive oil for different flavor profiles.
- Onions: Offers sweetness and depth; leeks or shallots can be used as alternatives.
- Green Cabbage: Creates texture and earthiness; Napa or Savoy cabbage can be used.
- Salt and Pepper: For seasoning; adjust to taste.
- Egg Noodles: The base of the dish, providing chewiness and satisfaction; any medium-width pasta can work.
Get ready to whip up a batch of haluski, one of the simplest yet tastiest dishes you’ll ever make. Seriously, it’s comfort food at its finest. Let’s get started!
Grab that thick-cut bacon and chop it up. Toss it into a large Dutch oven and cook it until it’s almost crisp. You know it’s right when the kitchen starts to smell amazing. Don’t rush this part; let the bacon get nice and crispy.
Now, in the same pot, melt some butter, then throw in those chopped onions. Let them cook until they’re soft and translucent. Ahh, the smell of onions cooking in bacon fat – nothing beats it! Once the
Next up is the cabbage. Cut it into bite-sized pieces and stir it into the pot. Add your salt and pepper, cover, and cook until it softens. You want it tender but still a bit crunchy.
While the cabbage is doing its thing, get those noodles cooking. Just follow the package instructions. Drain and set them aside; they’ll be joining the party soon.
Now the fun part! Add the cooked noodles to the Dutch oven, toss in the remaining butter, and give everything a good mix. Cook for a couple more minutes, until it’s all heated through. Give it a taste and add more salt and pepper if needed. Serve it up warm with lots of freshly ground black pepper.
Frequently Asked Questions
Can I use a different type of noodle?
Yes, you can. While medium-wide egg noodles are traditional, you can substitute them with other types of pasta like fettuccine or bow ties. Just be sure to cook them according to the package instructions.
Can I make this dish vegetarian?
Absolutely! You can omit the bacon and use olive oil or a vegetarian-friendly fat to sauté the onions. The dish will still be flavorful, but keep in mind that the bacon adds a particular smokiness that will be missing.
Can I prepare haluski ahead of time?
Yes, you can prepare haluski ahead of time. Simply cook everything except the noodles, and then store it in the refrigerator. When you’re ready to serve, cook the noodles, combine them with the heated cabbage mixture, and enjoy.
Serve With This
Lemon Garlic Pork Roast
Grilled Bratwurst
Easy Tossed Salad
Roasted Root Vegetables
Expert Tips
- Choose the Right Noodles: While egg noodles are traditionally used, you can also opt for other medium-width noodles that hold up well with the cabbage. Don’t overcook them, as they will continue to cook when mixed with the cabbage.
- Cook the Bacon to Your Liking: Some like their bacon crispy, while others prefer it a bit softer. Monitor the cooking time to achieve the texture you enjoy most. You could also use pancetta or even smoked sausage if you prefer.
- Balance the Butter: Butter adds richness and flavor to this dish. You can adjust the amount to your taste. If you’re looking to make the dish a bit lighter, you could reduce the butter slightly or use a mixture of butter and olive oil.
- Seasoning Matters: Don’t be afraid to taste and season throughout the cooking process. Cabbage can absorb a lot of seasoning, so adding salt and pepper gradually as it cooks ensures that every bite is flavorful.
- Add Fresh Herbs: If you want to add a fresh twist to this classic dish, consider garnishing with freshly chopped parsley, dill, or chives before serving. It will add a pop of color and an additional layer of flavor.
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.
Freezing
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.
More Great Recipes To Try
- German Red Cabbage (Rotkohl)
- Cabbage Roll Casserole
- Romanian Cabbage Rolls (Sarmale)
- Colcannon
- Cabbage Bacon Salad
- Cabbage Soup
- Beef Rouladen
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Haluski (Cabbage and Noodles)
Video
Ingredients
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large Dutch oven cook the bacon until almost crisp.
- To the same Dutch oven add 3 tablespoons 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 tablespoons 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.
Equipment
Notes
- Bacon Substitute: If you’re vegetarian, consider using a smoky meat substitute instead of bacon.
- Noodle Choices: While egg noodles are traditional, you can also use other pasta like fettuccine or tagliatelle.
- Cooking the Cabbage: The cabbage should be cooked until tender but not mushy, preserving a slight crunch.
- Serving Suggestions: Best served warm with freshly ground black pepper. Add a sprinkle of fresh parsley for added color and flavor.
- Storage: Leftovers can be refrigerated for 3-4 days and reheated on the stovetop or microwave.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I add red kidney beans to this dish. The beans provide protein and a little color. We love it!
I made this for lunch today and used Napa cabbage. I added a little white vinegar, Tabasco and pepper sauce. It was delicious!
Love your recipes and better yet, so does my husband. Added some sliced smoked sausage to this recipe and it was delicious. Thanks for sharing.
It’s wonderful to hear that both you and your husband are enjoying my recipes! Adding sliced smoked sausage to the haluski sounds like a delicious twist that adds a nice savory touch. Thank you for sharing your variation, and I’m so glad you loved the dish.
Can this be made with purple cabbage? I have a bunch I cut for something else and need to use it up.
Absolutely, you can definitely use purple cabbage in this Haluski recipe! The substitution will add a splash of color and a slightly different flavor to the dish, but it will be just as delicious. Remember that purple cabbage might slightly tint the noodles, but that’s just part of the fun. Enjoy using up your cabbage and happy cooking!
Hi, I am from Slovakia, and I just wanted to say, that this food is not “Halušky”. Halušky is our national food. It’s like dumplings with sheep cheese, small fried pieces of bacon, and sometimes sour cream on top, as a decoration. This meal you’ve put here is called “Strapačky”. Have a nice day! Your recipes are amazing!
Hi Eric! Yes, I actually explained a bit of that in the “What Is Haluski” section. Glad you’re enjoying my recipe. 🙂
Not a Polish recipe. Pittsburghese of Slovak or Ukrainian origin. Haluski is a potato dumpling in Slovakia. A Polish person would have no idea what haluski is. In Poland this recipe is called kluski z kapusta, or lazanki z kapusta. Lazanki beng a square cut egg noodle popular in Poland. Regardless of its Origins it’s a great recipe. I like using egg noodle bow ties in mine plus a pinch of both hot and sweet paprika.
This was wonderful. I saw this being made on Diners Drive Ins and Dives (a much older episode, I don’t have cable anymore!) It is also easy to put together. I used whole wheat egg noodles.
It didn’t say when to add the bacon back in so I added it with the noodles. I used more salt and pepper to taste. Fresh ground pepper really does add something as a topping, by the way.
I’m not a huge bacon fan; my husband is–thought he’d want more bacon but he said it was just right as is. Thank you for sharing!
My pleasure, glad you liked it! You add it in step 1, you fry it first and then add the onion with the bacon in there.
This is wonderful, easy, comfort food. Totally delicious. Thank you, Jo.
The Haluski was great. The second night, it became a variation of Colcannon. I cooked russet potatoes, mashed them and added the leftover Haluski. It was a very tasty variation. Thanks for the recipe.
This is a great recipe! My husband loved it! Thank you for it!
I’m making this tonight! Looks delicious! Question: Do you leave all the bacon grease in the pot with the melted butter or do you drain some of it off, then add the butter?
Leave the bacon fat in! Different brands of bacon can have more or less fat. You can scoop some out if you find there’s a lot left over, but make sure to leave behind a few tbsp.
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Thanks!
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