Polish fried cabbage and noodles (or Haluski) is an amazingly delicious comfort food that can be enjoyed as a side dish or the main course. It perfectly combines tender buttered noodles, caramelized onions, crispy bacon, and sauteed cabbage. Not only is it incredibly easy to make, but it is also budget-friendly.
Pair with kielbasa, pan-seared pork chops, roasted Sasso chicken, or crockpot corned beef. Enjoy!
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Haluski is a simple, budget-friendly dish that only takes less than 30 minutes to prepare and is ridiculously delicious. There's a reason it is so popular with everyone who has tried it.
It's a comfort food that you won't want to miss. Enjoy it as a side dish or add some extra protein and make it the main course.
Mastering the balance between cabbage and noodles is key
Chef Kowalski, a renowned Polish chef.
🌎 Origin
Haluski, Haluska, or Halusky has many different variations that span across Central and Eastern Europe.
In fact, this fried cabbage and noodles recipe has origins that can be traced back to the Polish, Slovaks, Hungarians, and Ukrainians. However, the exact origin is highly debated and not completely clear.
Each one of these regions has slight differences in how this comfort food is prepared. Some versions use dumplings instead of noodles; some include kielbasa, and some even include cheese.
While this dish is native to Europe, it is also incredibly popular in Pittsburgh, Pennsylvania. You can actually find it on many restaurant menus in the area!
🥘 Ingredients
You'll only need 5 ingredients for this quick and easy dish (plus some salt and pepper). Feel free to add some chicken, kielbasa, or pork to make it even heartier.
- Bacon - 6 slices of thick-cut bacon that have been cut into ½-inch pieces. You could also substitute this for 2 ounces of pancetta.
- Onion - 1 large yellow onion, diced.
- Egg Noodles - 6-8 ounces of egg noodles. I used Essenhaus brand Amish egg noodles, which I really recommend!
- Butter - 2 tablespoons of butter.
- Green Cabbage - ½ of a large green cabbage, chopped.
- Salt & Pepper - ½ teaspoon of both salt and pepper.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Polish Haluski
Preparing Haluski is simple: you crisp the bacon, boil the noodles, and then saute the veggies.
You will need a large skillet, a pot for the noodles, some tongs, a cutting board, a knife, and a mixing bowl.
This recipe is for 4 servings, but you can stretch it further by pairing it with some of your favorite meats or more veggies.
- Cook the bacon. In a large skillet, cook your 6 chopped slices of bacon (132 grams) until crispy. Then, remove them from the skillet and place them onto a plate that has been lined with paper towels.
- Saute. Into the same skillet with the bacon grease, add your 1 large yellow onion (150 grams) and cook for about 2 minutes, or until it begins to soften.
- Boil the noodles. Meanwhile, cook 6-8 ounces (170 grams) of egg noodles according to the packaged directions. Once done, drain the water and place the noodles into a large mixing bowl with 2 tablespoons (28 grams) of butter.
- Cook. Once the onion has started to soften, add ½ of a large green cabbage (624 grams - chopped) to the same skillet and cook until tender (about 10 minutes). While cooking, use tongs to move the cabbage around to ensure even cooking—season with ½ teaspoon (3 grams) of salt and pepper.
- Serve. Stir the cabbage mixture and bacon pieces into the noodles until well combined. Serve immediately.
💭 Angela's Pro Tips & Recipe Notes
- Black Pepper to Taste: While cabbage and noodles are traditionally seasoned with a generous amount of black pepper, start with a smaller quantity and adjust to your preference.
- Cooking Egg Noodles: Follow the package instructions to cook the egg noodles until al dente. Avoid overcooking to prevent them from becoming too soft and breaking apart during mixing.
- Adding Protein: For a more substantial dish, consider adding thinly sliced sausage, kielbasa, or chicken along with the onions for added flavor and heartiness.
🥡 Storing & Reheating
I really recommend enjoying this dish as soon as it is made. However, you can keep any leftovers stored in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers on the stovetop over medium heat with a splash of water.
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❓ Recipe FAQs
Set your cabbage on a cutting board with the core on the board and use a sharp knife to slice it in half, straight through the core. Firmly grip one of the halves of cabbage with one hand and cut it into slices that are about ¼-inch thick, stopping before you get to the core. You could also use a mandoline to make it extra simple!
This is one of those dishes where I really don't recommend freezing it. The noodles and cabbage won't hold up well to being frozen, and the texture could change drastically.
This recipe is not vegetarian, but it is very easy to change that! Simply leave out the bacon and use your preferred cooking oil (I like extra virgin olive oil) to saute your veggies instead of the bacon grease. That's it!
🥬 More Tasty Cabbage Recipes
- Kielbasa Cabbage Skillet - A one-pan dinner featuring kielbasa, cabbage, and a tangy Dijon mustard sauce.
- Cajun Cabbage Stew - This delicious stew uses Cajun seasoning to add tons of bold flavors.
- Instant Pot Braised Red Cabbage - Sliced red cabbage is cooked alongside apples, onions, and a sweet brown sugar sauce.
- Cabbage Rolls - Pieces of cabbage are rolled around a filling consisting of pork, beef, and veggies.
- Fried Cabbage - This tasty side is the perfect alternative for Haluski if you don't want to add any noodles.
- Sweet And Sour Red Cabbage - A German dish that pairs amazingly with brats or even as a condiment on sandwiches.
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📖 Recipe Card
Haluski (Polish Fried Cabbage and Noodles)
Ingredients
- 6 slices bacon (thick-sliced bacon, cut into ½-inch pieces or smaller, 2 ounces of pancetta can also be used)
- 1 large yellow onion (diced)
- 6-8 oz egg noodles (Amish egg noodles, thick noodles, or dumpling style is best)
- 2 tablespoon butter
- ½ large green cabbage (chopped)
- ½ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large skillet, cook your 6 slices bacon until crispy. Then, remove them from the skillet and place them onto a plate that has been lined with paper towels.
- Into the same skillet with the bacon grease, add your 1 large yellow onion and cook for about 2 minutes, or until it begins to soften.
- Meanwhile, cook your 6-8 oz egg noodles according to the packaged directions. Once done, drain the water and place the noodles into a large mixing bowl with 2 tablespoon butter.
- Once the onion has started to soften, add the ½ large green cabbage to the same skillet and cook until tender (about 10 minutes). While cooking, use tongs to move the cabbage around to ensure even cooking. Season with ½ teaspoon each, salt & pepper.
- Stir the cabbage mixture and pieces of bacon into the noodles until well combined. Serve immediately.
Notes
- Traditionally, cabbage and noodles is served with a heavy amount of black pepper. However, you can add a small amount and adjust it according to your tastes.
- You can use homemade pasta or dumplings for this recipe, or grab some store-bought egg noodles. I recommend trying out Essenhaus brand Amish egg noodles.
- You'll want to cook your egg noodles according to the packaged directions until they are al dente. If you overcook them they can become too soft and will break apart when you mix everything together.
- For a heartier variation, you can add in some thinly sliced pieces of sausage, kielbasa, or chicken at the same time you add the onions.
- To store: I really recommend enjoying this dish as soon as it is made. However, you can keep any leftovers stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat your Haluski on the stovetop over medium heat with a splash of water.
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