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Haluski - A simple,rustic and traditional dish made with fried cabbage and noodles. Pure, delicious comfort food!

This post is sponsored by No Yolks.

If you’re a regular here on A Family Feast, then you’ve probably become quite accustomed to seeing recipes that originated from my husband Jack’s side of the family! But today, we’re sharing a recipe inspired by MY side of the family – this simple and delicious dish called Haluski, or Fried Cabbage and Noodles.

I grew up in a large household with both parents from Polish descent. Every Sunday afternoon was spent visiting my Babci and Dzaidzi (my grandmother and grandfather on my mother’s side). As part of the visit we always enjoyed a simple and very delicious meal – including dishes like this fried cabbage and noodles!

Haluski - A simple,rustic and traditional dish made with fried cabbage and noodles. Pure, delicious comfort food!


Almost everyone who grew up in a family of Eastern European descent has enjoyed this simple, rustic dish – cabbage and onions fried in butter (I think it’s best when the cabbage and onions are slightly browned and caramelized), then tossed with egg noodles, salt and pepper. Some versions also include caraway seed, slices of kielbasa, or salt pork – but we decided to use pancetta, which added really fantastic flavor to the traditional haluski recipe!

This is pure, delicious comfort food – and it’s best with a great egg noodle like No Yolks®!

Haluski - A simple,rustic and traditional dish made with fried cabbage and noodles. Pure, delicious comfort food!


No Yolks® brand noodles are cholesterol-free and they always cook up smooth, firm, and delicious – and it was the perfect choice for our Haluski recipe! No Yolks® egg noodles come in a variety of sizes that always cook up right, and for an even healthier option, No Yolks® noodles are now available in Whole Grain too.


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Haluski (Fried Cabbage and Noodles) - A Family Feast

Haluski (Fried Cabbage and Noodles)

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 servings


  • 2 ounces pancetta, diced small (or bacon if you prefer)
  • 6 tablespoons butter, divided
  • 2 cups onion, diced
  • 1 ½ pounds green cabbage, cored and cut into bite-sized pieces
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 ounces dry No Yolks® egg noodles, any size noodle


  1. In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
  2. While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
  3. Once cabbage is tender, remove cover and add drained noodles.
  4. Add remaining butter and cook to bring to serving temperature.
  5. Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)


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  • Cindy seyfert wrote:

    Would love to have recipes for your noodles

    • Martha wrote:

      Hi Cindy – We don’t have a noodle recipe to share. In this case, we used store-bought egg noodles.

  • Michele Britton wrote:

    I just fixed this with bacon. It was good. Too much for two people. When will I learn!

    • Martha wrote:

      Hi Michele – We list an estimated number of portions at the top of our recipes – hope that helps!

  • Jh wrote:

    This was so good we had it twice this week (I had a big cabbage)! Once adding ground beef and the next adding Italian sausage. So good, even my five year olds gobbled it up!

    • Martha wrote:

      Thanks JH!

  • Ruby Wentz wrote:

    Martha, I’ve made this often and used ground beef because that,s what I was told to do by an Italian. Now I’ll try pancetta!

    • Martha wrote:

      Hope you enjoy our version Ruby! (Let us know what you think!)

  • James B. wrote:

    This was a vary simple dish to make. It will become one of my family favorite. Thank you for sharing your recipe.

    • Martha wrote:

      You’re welcome James!

  • Yvonne wrote:

    I don’t like to eat fried foods, but this is very good! I can eat it once in a while. Great recipe!!!

    • Martha wrote:

      Thanks Yvonne!

  • Patricia Peer wrote:

    I make this cabbage and noodle recipe all the time, I serve mine with pork or chicken and eat it with sour cream. I learned to make this noodle and cabbage dish from a polish lady that I met when I lived in Winnipeg, Manitoba Canada in the early 80’s, this is the first time I have ever seen it on a recipe menu. It is wonderful

    • Martha wrote:

      Thanks Patricia!

  • Lori wrote:

    I have tried in the past to make this. The cabbage takes forever to cook. My pieces are not overly large. Suggestions

    • Martha wrote:

      Hi Lori – You could try selecting smaller, more tender cabbage – some of the very large cabbage can have tougher leaves which may take longer to cook. Also, trim off the ribs of each leaf – those would also take a long time to get tender. Hope that helps!

  • Sharon wrote:

    Could you use red cabbage for this?

    • Martha wrote:

      You can…but it will turn the noodles a pink color. If that doesn’t bother you, it will taste just fine.

  • Bonnie Porbansky wrote:

    I am not polish but hen I got married my husband’s family made this at every family get together and especially on Father’s Day for the men. However, they added small curd cottage cheese to it. I know it sounds gross but it is actually good! I ate neither cabbage or cottage cheese when we got married but this recipe I did learn to make and enjoy it. For some reason, his family always served rye bread with it too and I do to this day after 45 years of marriage. I could never spell the name so it’s filed under “Polish dinner” So nice to see it’s out there with other families.

    • Martha wrote:

      I’ve seen versions with the cottage cheese added – and it looks delicious! 🙂

  • Vicky wrote:

    I never knew there was a recipe for this lol. My Mom just made it. Comparing hers to the recipe, it’s about the same. Only difference is she fried the cabbage in bacon grease and added cut up kielbasa. Good stuff!!!

    • Martha wrote:

      Thanks Vicky! (Agree – pancetta isn’t a traditional Polish ingredient!)

  • John K wrote:

    The recipe sounds quite nice but I will not be back to your site because of the overly intrusive nature of the many pop-up ads, often covering parts of what I’m trying to read and constantly changing. Sites like this one is why people run ad-blocking software, but your site is even getting around that!

    • Martha wrote:

      Thanks for your feedback John. We actually run fewer ads than most other food blogs and all are closeable by clicking on the X in the corner. The alternative to providing you with free access to our recipes would be to put the information behind a paywall. Is that something you would prefer?

  • Lorraine wrote:

    Fantastic taste and easy! Thank you!

    • Martha wrote:

      You’re very welcome Lorraine!

  • Charity Weaverling wrote:

    I’m 1/2 Polish and grew up with this dish as well. My grandmother used cinnamon in hers and I’m telling you that it is a game changer! Next time you make this dish, try it out- I think you will love it.

    • Martha wrote:

      Sounds interesting Charity! We’ll definitely give that a try – thanks for the suggestion!

  • Patty wrote:

    Made this was fabulous but we have left over cabbage,were going to add lobster to the will be great

    • Martha wrote:

      Sounds interesting Patty – never would have thought to add lobster to this dish! Please let us know how it comes out!

  • Carol wrote:

    My Hungarian grandmother taught her daughter-in-law (mymother) who taught me therecipe similar to Molly’s. No meat, no onion and sugar added which helps the carmelization. All the recipes I found before Molly’s needed bacon, onions, etc. I thought the recipe had gotten distorted in the passing down like a game of telephone. Happy to know others make the same recipe.

    • Martha wrote:

      Thanks Carol – hope ours is as good as the version you remember!

  • Joan Strosin wrote:

    Made the Haluski and it was delicious! I didn’t use all the butter and used bacon instead of the pancetta. It was so easy to make, too. Will definitely make again. Thanks!

    • Martha wrote:

      You’re welcome Joan – glad you liked it!

  • RossC wrote:

    First saw Haluski on an Aldi FB page. Thought I’d try it and found your site in a search.
    Simple and enjoyable. I added grilled brat slices before serving.
    Really enjoyed this dish..

    • Martha wrote:

      Thanks Ross!

  • Julian Child wrote:

    It always tickles me when you you post an ethnic dish, such as this, it’s like going to Marseille in search of “the” recipe for bouillabaisse. Everyone claims to have the authentic recipe and everyone’s is different. Pancetta! What and interesting twist. Unfortunately, while I do have pancetta, I’m afraid it appears to be freezer burnt but once this quarantine is lifted, I will have to try this, again, with fresh pancetta. Today, for my birthday dinner, I will try it with ham. I’ve tried it with American bacon, in the past, and was a little disappointed that it was so … bacon-y. It overwhelmed the browned butter taste I enjoy so. Who knows? Maybe I’ll decide to go back to meatless.
    Thank you for posting this. I needed a refresher. I don’t think I’ve made it since winter 2019.

    • Martha wrote:

      Ham would be a great option in a pinch! Hope you enjoy the recipe!

  • Deena Bartley wrote:

    I grew up eating this with the kielbasa cabbage and noodles. It also one of my sons favorite dinners. I didn’t realize that it a was polish dish which explains why my grandmother use to make it.

    • Martha wrote:

      Kielbasa is another great option Deena! 🙂

  • Marilyn wrote:

    Hi Martha, I made this cabbage recipe last night. It is so delicious. I have Celiac so I have to eat gluten free so I used gluten free wide noodles and it was just awesomely delicious. I may try using sausage another time, I think that would be really good too. Thank you so much for your great recipe using cabbage. I get tired of eating the same thing and don’t like to cook so this was really easy and so worth the little time I spent making it.

    • Martha wrote:

      Thanks Marilyn! So glad you enjoyed the recipe – and we appreciate knowing it is just as delicious with gluten free noodles!

  • Andrea wrote:

    Sorry but this isn’t Haluski at all. Haluski isn’t a meal but type of dumpling.

    • Martha wrote:

      Thanks for taking the time to share your feedback Andrea.

  • Trish wrote:

    Ok so I haven’t made this yet but your post brought back a flood of memory from my Great Grandmother who made “Haluski Kaposki (sp?)

    I don’t know if that’s a variation of this dish or just her quirky twist but thank you for this. Honestly I might have forgotten this dish she make. It was truly delicious. You have made my whole day!

    • Martha wrote:

      I hope our version is just as good as your Great Grandmother’s Trish! I do know that the word for cabbage is ‘kapusta’ and the haluski is definitely the noodles – hope that helps! 🙂

  • Carol O’Hara wrote:

    This blog is exactly what I’m looking for…basic home cooked food that doesn’t cost an arm and a leg! Thank you!

    • Martha wrote:

      Thank you Carol! We’re glad you found us!

  • Helen wrote:

    Made this dish last night and it was so yummy! I found my new favorite comfort dish. So fast and easy….love it!!

    • Martha wrote:

      Thanks Helen!

  • Fee wrote:

    Wonderful. I had completely forgotten this from my Hungarian childhood dinners. This is the comfort food I remember.

    • Martha wrote:

      So glad you enjoyed the recipe Fee!

  • Susan wrote:

    Can you use purple cabbage instead of green?

    • Martha wrote:

      Hi Susan – You can – but the noodles will turn purple from the purple cabbage. If that doesn’t bother you, yes it’s fine to use.

  • Kevin M Donahue wrote:

    I made the fired cabbage and noodles for dinner tonight and it came out very, very good. But I twick it I put some apple cider vinegar and paprika in it. and it came out delicious. Thank you for your recipe.

    • Martha wrote:

      Glad you enjoyed the recipe Kevin!

  • Millie wrote:

    I had something similar a long time ago. Got to try this, vegetables and starch in one dish.

    • Martha wrote:

      We hope you love the recipe Millie!

  • Debbie Parrett wrote:

    Making your recipe tomorrow for a pre Poland party we are attending. It looks wonderful.

    • Martha wrote:

      Hope you enjoy it Debbie!

  • Patricia Mapley wrote:

    Very Tasty. Since there is just the two of us, I made half a batch as a side to go with meatloaf and mashed butternut squash. That half made enough for at least 4 people as a side. I did use bacon and I will be making again.

    • Martha wrote:

      Thanks Patricia!

  • Joan Kirshenbaum wrote:

    Thank you for the delicious Kugel recipe. I have been looking for the perfect Kugel recipe for years. I have finally found it. Thank you!!!!!!!!

    • Martha wrote:

      Wow Joan – you are very welcome! So glad you enjoyed the recipe!

  • Brigitte wrote:

    I used keilobos sausage instead.

    • Martha wrote:

      Kielbasa is a great choice Brigitte!

  • Athena Keller wrote:

    I make cabbage n noodles all the time never knew it was this. I use Italian sausage in mine toss all together and fry in butter.

    • Martha wrote:

      Sounds delicious Athena!

  • Karen wrote:

    My Polish mother used to make this delicious recipe as well to which she would add cottage cheese. We loved it! Your recipe took me down memory lane. Thank you.

    • Martha wrote:

      You’re very welcome Karen! 🙂

  • Carol wrote:

    Love this recipe! I have made this recipe several times for Polish brother-in-law. He loves when I make it. And he loves me for making it!!

    • Martha wrote:

      So glad to hear the recipe is a hit Carol!

  • GZ wrote:

    My mom (Serbian & Croatian) used to make huluska but instead of the noodles she would make potato dumplings, mixed with the cabbage, which I think??? might be a Hungarian version. She was a great cook but this was my absolute favorite dish she ever would make!

    • Martha wrote:

      Sounds wonderful! 🙂

  • Connie wrote:

    My parents are Jamaican and we ate a slightly varied version of this recipe, which was based on a traditional Jamaican recipe! Only we ate it with rice.

    • Martha wrote:

      Sounds delicious Connie! I’ve had a lot of reader comments about this recipe and it sounds like so many different cuisines have a similar variation. (I’ll have to try it with rice the next time!) Thanks for taking the time to write to us today!

      • Connie wrote:

        Hey Martha, my mum used to add a sweet pepper and a tomato to give it some sauce and of course being Jamaican, some peppery heat! But I saw your recipe and will cook it with some pasta for a change!

        • Martha wrote:

          Yum Connie! We definitely need to try some new variations – the peppers and tomatoes sound like a great addition! Thanks again! Have a great weekend!

  • Aly wrote:

    My Mom made this when we were kids and we called it ‘Noodle Mush’ She used about 1/2 lb bacon and two other really important ingredients: about 1/2 ring of good smoked kielbasa cut into dice and 1-2 tab. of caraway seeds. Try this variation and I promise you will not be disappointed. I recently made this for 4 friends with enough leftovers for 3-4 more meals. Guess what, the group ate it all! Definitely a no-leftover dish.

    • Martha wrote:

      Oh yes…adding kielbasa and caraway sounds AMAZING Aly! 🙂

  • Debbie Deal wrote:

    These pierogi’s look soooooo divine. Years ago I had my very first indulgence with these Polish delights, while in Rhode Island. It was a Polish festival, and it was love at first bite!!! My favorite on Earth are the sauerkraut ones!!!!! Thank you sooo much for posting. I am so excited to make them!!!!!

    • Martha wrote:

      You’re very welcome Debbie! We hope you love the recipe!

  • Kathy wrote:

    This was good comfort food
    Next time I make it I will use less
    Salt and butter

    • Martha wrote:

      Thanks Kathy!

  • Chuckwagon wrote:

    I made Haluski because it just sounded goog. IT IS!!! I made it as written but used smoker bacon. Hot, filling, and really good. Lots of black pepper was all I added. Great recipe.

    • Martha wrote:

      Thank you! That bacon sounds amazing!!

  • LR wrote:

    I make something similar to this..I fry pork sausage, cabbage, add egg noodles and add cinnamon to taste. Delicious!

    • Martha wrote:

      Sounds delicious!

  • Sue wrote:

    I have made this for years. Many ways to make it.
    BUT: can anyone tell me origin of word Haluski?
    I’ve talked to Polish, Hungarian and all. No one recognizes this word.

    • Martha wrote:

      Hi Sue – Great question! I don’t know the origin of the word either.

  • Teri Paystrup wrote:

    My mom makes this every year for Christmas, the only difference is she makes homemade potato dumplings in place of the noodles.

    • Martha wrote:

      Sounds delicious Teri! (I’m sure the homemade dumplings make this recipe even better!)

  • WMC wrote:

    We make this all the time– We call it lukshon. So yummy. My partner loves her’s with ketchup and I like mine with tons of pepper!

  • Christopher Keller wrote:

    My German grandmother used to make this, I never “actually knew that it had a name” till today, L O L…….We just called it noodles and cabbage, but I continue to make it to this day. Thank you for reminding me of the recipe! No pancetta in the house, so using some thick cut bacon. I forgot this also makes a TON of food, which is no problem for us!

    • Martha wrote:

      So glad we reminded you of a favorite recipe! Swapping in bacon is totally fine! Enjoy!

  • Joyce D wrote:

    Not on instagram but…With 3 Polish grandparents, I had to try this! Am sitting here eating it right now. All I had was bacon and some sliced deli ham. That was perfect! Drained the bacon fat, added butter and away I went. This is now in my recipe collection. Definite comfort food….

    • Martha wrote:

      Sounds like some delicious improvisations Joyce! (This is definitely one of those recipes that works with all different types of cured meats.) Thank you for taking the time to write to us today.

  • Rhonda Heilman wrote:

    What is pancetta, never heard of it before

    • Martha wrote:

      Hi Rhonda – Pancetta is an Italian bacon that is sold at the deli counter of most supermarkets. You can also swap in bacon, ham, or kielbasa/smoked sausage if you can’t find it at your market.

  • Bonnie Pople wrote:

    This looks delicious – but what is pancetta – I would love to fix this

    • Martha wrote:

      Hi Bonnie – Pancetta is an Italian bacon that is sold at the deli counter of most supermarkets. You can also swap in bacon, ham, or kielbasa/smoked sausage if you can’t find it at your market.

  • Denise wrote:

    Can’t wait to make this as my husband loves cabbage!!! Only problem, he’s vegetarian….. Can I just fry onions and cabbage and add noodles? Any suggestions???

    • Martha wrote:

      Hi Denise – Yes – you can certainly leave the pancetta out. (Just be sure to use butter for the best flavor!)

  • Pat wrote:

    Just like my Hungarian aunt made when I was a kid. Delicious

  • Donald Graham wrote:

    I just finished eating dinner, when I came across this recipe. Believe it or not I’m getting a little bit hungry for this dish. Thank you for posting

    • Martha wrote:

      You’re very welcome Donald! Hope you’ll give the recipe a try!

  • Gezele wrote:

    I am Hungarian descent and I make Haluska. It is fried sauerkraut and flat noodles, you can also fry up bacon, break it into bits and fry it in that with butter added. Absolutely love it!!

    • Martha wrote:

      Thanks Gezele – we’ll definitely try this with sauerkrauft the next time!

  • Tina wrote:

    I love this to an my family we make the real hulishki noodle’s which is a potato like dumpling. It is even more awesome. I will send the recipe if u email me an say hulishki recipe in the sunject

    • Martha wrote:

      Thank you so much Tina! We’d love to see your recipe. I will send you an email shortly! 🙂

  • Curt wrote:

    In addition to the kielbasa (or in place of it), we usually fry up some bacon first to put in it, and use the leftover bacon grease to fry the onions and cabbage in place of the butter. Adds a great flavor to an already wonderful dish.

    • Martha wrote:

      Great suggestion Curt! Sounds delicious!

  • Dave wrote:

    Thank you very much for sharing this. It was perfect, even on the 1st try. It was absolutely delicious. Thank you thank you thank you !

    • Martha wrote:

      You’re very welcome Dave!

  • Jenny wrote:

    Ha funny I also grew up in plymouth

    • Martha wrote:

      It’s a small world Jenny! 🙂

  • Donna Kowalski wrote:

    I am kind of surprised that a Polish girl with 100 year old recipes would use bagged noodles in her Halushki. The original homemade little dumpling noodles take some time but blow the store bought out of the water.

    • Martha wrote:

      Thanks Donna – You’re right – homemade dumplings would be fantastic in this recipe! (Not all of our readers have the time or interest in making them however, so we feel the No Yolks noodles are a good alternative.) Thanks for taking the time to write to us this evening.

  • Jane wrote:

    Hahahhaha Pancetta in a Polish peasant dish. Really, my Polish grandmother is laughing in her grave.
    No meat at all in this dish, and you can use a mix of butter and bacon grease, or just one or the other. When it’s not ‘sturdy’ enough, add sour cream at the end. Comfort food at it’s best, for sure. Oh, she made her own egg noodles, and taught me how. Nice, thick ones, like German spaetzle in the winter, thinner ones in the summer.

    • Martha wrote:

      LOL – yes – that’s what you get when a Polish girl marries an Italian guy and they start writing a food blog together! 🙂

  • Lulu wrote:

    I made this and it was GREAT! There won’t be any leftovers to throw away. Next time I’ll try using some olive oil in place of last bit of butter.

    • Martha wrote:

      Thanks Lulu!

  • Molly McGavern wrote:

    I’ve made Halushki many, many times in the past 51 years of marriage. My late Hungarian mother-in-law taught me how to make the authentic Hungarian version. Cooking the chopped cabbage in butter until it is almost caramelized, but no onion and no meat of any kind. After combining the cabbage and cooked noodles it is then flavored with nothing but sugar and cinnamon. I must admit the first time I ate it I wasn’t a fan but have grown to enjoy it immensely over the past decades. Just cabbage, noodles and flavorings. Give it a try.

    • Martha wrote:

      Thank you for sharing your family’s authentic recipe with us Molly! Can’t wait to try it!

  • May wrote:

    Looks amazing! Can we use chicken in this dish?

    • Martha wrote:

      Sure May! You can add chicken if you’d like!

  • Vincent Ray wrote:

    Justice discovered this dish at Gio’s BBQ near Clearfield, PA, and I asked my girlfriend to learn how to make it. This recipe is great!

    • Martha wrote:

      Thanks Vincent! We love it too! 🙂

  • Linda Wright wrote:

    My family likes beef stroganoff. Thanks.

  • Patricia wrote:

    I just made the Haluski for dinner. My husband who only saws something when he doesn’t like something, filled up his plate a second time and said ” This is good,” with a smile. We are not even Polish! I did not have pancetta, so I sliced up a ham steak thinly. Your cooking time was perfect, not under nor over cooked! I turned the heat up high to brown it a bit before I added the noodles.

    We will definitely be having this again! Thanks so much for sharing your recipe!

    • Martha wrote:

      Hi Patricia! Thank you so much for writing to us – we love hearing stories like yours and we’re thrilled that you (and your husband!) enjoyed the recipe. Ham is a great substitute – sounds delicious!

  • Sheila Brown wrote:

    Outstanding! This will be on the menu tomorrow night! 🙂 Thank you!

  • Martha wrote:

    Thanks Refret! Great suggestion!

  • Martha wrote:

    Thank you for writing to us Lucia! You are correct – our recipe is definitely more of an ‘Americanized’ and easier version of the recipe made with packaged noodles. The authentic recipe sounds amazing! Thanks so much for taking the time to write to us today!

  • Angel Jacklyn wrote:
  • heather c wrote:
  • Susan P wrote:

    I’m Hungarian and growing up we had this dish many times. I don’t think I’ve had it in 40 years. Wow. Does it bring back memories. I haven’t thought about it, but now I’m going to make it very soon. Thanks for the recipe. I always loved it.

  • Patty wrote:

    My grandmother “Babba” and mother made this all the time but instead of noodles they made cottage cheese/egg drop dumplings (teaspoon full into boiling water). I loved it. Thanks for reminding me to make it again. They called it halushki.

  • Rose | The Clean Dish wrote:

    My mom is from Croatia and I grew up with similar dishes! Seriously delicious. It brings back memories for me! I noticed a lot of similarities between the Croatian, Polish and Hungarian cuisine!

  • Susan wrote:

    My mother gave me a similar recipe ……… she called it “Polish Noodles”. She used loose sausage for the meat but the rest of the recipe is basically the same. We love it!! 🙂

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