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!
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®!
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.
Haluski (Fried Cabbage and Noodles)
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 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
Instructions
- 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.
- While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
- Once cabbage is tender, remove cover and add drained noodles.
- Add remaining butter and cook to bring to serving temperature.
- Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)
You may also enjoy:
Would love to have recipes for your noodles
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Hi Cindy – We don’t have a noodle recipe to share. In this case, we used store-bought egg noodles.
I just fixed this with bacon. It was good. Too much for two people. When will I learn!
Hi Michele – We list an estimated number of portions at the top of our recipes – hope that helps!
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!
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Thanks JH!
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!
Hope you enjoy our version Ruby! (Let us know what you think!)
This was a vary simple dish to make. It will become one of my family favorite. Thank you for sharing your recipe.
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You’re welcome James!
I don’t like to eat fried foods, but this is very good! I can eat it once in a while. Great recipe!!!
Thanks Yvonne!
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
Thanks Patricia!
I have tried in the past to make this. The cabbage takes forever to cook. My pieces are not overly large. Suggestions
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!
Could you use red cabbage for this?
You can…but it will turn the noodles a pink color. If that doesn’t bother you, it will taste just fine.
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.
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I’ve seen versions with the cottage cheese added – and it looks delicious! 🙂
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!!!
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Thanks Vicky! (Agree – pancetta isn’t a traditional Polish ingredient!)
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!
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?
Fantastic taste and easy! Thank you!
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You’re very welcome Lorraine!
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.
Sounds interesting Charity! We’ll definitely give that a try – thanks for the suggestion!
Made this dish.it was fabulous but we have left over cabbage,were going to add lobster to the dish..it will be great
Sounds interesting Patty – never would have thought to add lobster to this dish! Please let us know how it comes out!
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.
Thanks Carol – hope ours is as good as the version you remember!
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!
You’re welcome Joan – glad you liked it!
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..
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Thanks Ross!
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.
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Ham would be a great option in a pinch! Hope you enjoy the recipe!
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.
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Kielbasa is another great option Deena! 🙂
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.
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Thanks Marilyn! So glad you enjoyed the recipe – and we appreciate knowing it is just as delicious with gluten free noodles!
Sorry but this isn’t Haluski at all. Haluski isn’t a meal but type of dumpling.
Thanks for taking the time to share your feedback Andrea.
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!
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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! 🙂
This blog is exactly what I’m looking for…basic home cooked food that doesn’t cost an arm and a leg! Thank you!
Thank you Carol! We’re glad you found us!
Made this dish last night and it was so yummy! I found my new favorite comfort dish. So fast and easy….love it!!
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Thanks Helen!
Wonderful. I had completely forgotten this from my Hungarian childhood dinners. This is the comfort food I remember.
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So glad you enjoyed the recipe Fee!
Can you use purple cabbage instead of green?
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.
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.
Glad you enjoyed the recipe Kevin!
I had something similar a long time ago. Got to try this, vegetables and starch in one dish.
We hope you love the recipe Millie!
Making your recipe tomorrow for a pre Poland party we are attending. It looks wonderful.
Hope you enjoy it Debbie!
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.
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Thanks Patricia!
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!!!!!!!!
Wow Joan – you are very welcome! So glad you enjoyed the recipe!
I used keilobos sausage instead.
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Kielbasa is a great choice Brigitte!
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.
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Sounds delicious Athena!
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.
You’re very welcome Karen! 🙂
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!!
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So glad to hear the recipe is a hit Carol!
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!
Sounds wonderful! 🙂
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.
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!
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!
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!
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.
Oh yes…adding kielbasa and caraway sounds AMAZING Aly! 🙂
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!!!!!
You’re very welcome Debbie! We hope you love the recipe!
This was good comfort food
Next time I make it I will use less
Salt and butter
Thanks Kathy!
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.
Thank you! That bacon sounds amazing!!
I make something similar to this..I fry pork sausage, cabbage, add egg noodles and add cinnamon to taste. Delicious!
Sounds delicious!
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.
Hi Sue – Great question! I don’t know the origin of the word either.
My mom makes this every year for Christmas, the only difference is she makes homemade potato dumplings in place of the noodles.
Sounds delicious Teri! (I’m sure the homemade dumplings make this recipe even better!)
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!
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!
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So glad we reminded you of a favorite recipe! Swapping in bacon is totally fine! Enjoy!
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….
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.
What is pancetta, never heard of it before
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.
This looks delicious – but what is pancetta – I would love to fix this
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.
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???
Hi Denise – Yes – you can certainly leave the pancetta out. (Just be sure to use butter for the best flavor!)
Just like my Hungarian aunt made when I was a kid. Delicious
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
You’re very welcome Donald! Hope you’ll give the recipe a try!
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!!
Thanks Gezele – we’ll definitely try this with sauerkrauft the next time!
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
Thank you so much Tina! We’d love to see your recipe. I will send you an email shortly! 🙂
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.
Great suggestion Curt! Sounds delicious!
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 !
You’re very welcome Dave!
Ha funny I also grew up in plymouth
It’s a small world Jenny! 🙂
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.
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.
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.
LOL – yes – that’s what you get when a Polish girl marries an Italian guy and they start writing a food blog together! 🙂
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.
Thanks Lulu!
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.
Thank you for sharing your family’s authentic recipe with us Molly! Can’t wait to try it!
Looks amazing! Can we use chicken in this dish?
Sure May! You can add chicken if you’d like!
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!
Thanks Vincent! We love it too! 🙂
My family likes beef stroganoff. Thanks.
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!
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!
Outstanding! This will be on the menu tomorrow night! 🙂 Thank you!
Thanks Refret! Great suggestion!
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!
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Tweet – https://twitter.com/ilovetoclap/status/571814368716955648
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.
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.
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!
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!! 🙂