This fantastically simple Traditional Haluski Recipe combines onions, bacon, garlic, and cabbage, all cooked in butter and tossed with egg noodles or dumplings. This delectable dish comes together quickly and easily, making it one of our favorite side dishes.
This is comfort food at its best and is always a huge hit with family and friends. If you like this recipe, try kielbasa and sauerkraut, colcannon, and cabbage and sausage.
What is Haluski?
This cabbage and noodles dish is commonly referred to as Haluski. Haluski is of Polish and Slovakian origin, although there is some disagreement among Ukrainians and Hungarians.
No matter where it originated from, it is delicious comfort food. It is sure to be a hit with your family and friends. I don’t think the original version had bacon, but you know me well. Bacon gives the dish a much more delicious flavor.
Key Ingredients
See below for the complete list of ingredients and quantities
- Egg noodles: I like the Amish egg noodles, which are a little more like dumplings, but you can use any egg noodles.
- Bacon: Although not traditional, I love adding crispy, cooked, thick bacon pieces to this dish. You won’t regret it.
- Cabbage: Regular green cabbage is traditional and best.
How to Make Haluski
First, boil the egg noodles in a large pot of water according to the package directions and drain well. Meanwhile, melt the butter in a large skillet over medium heat. Add the bacon and onion to the skillet until the onions are soft and the bacon is almost completely browned.
Reduce the heat to low and add the garlic. Cook and stir for about 30 seconds. Then add the cabbage and continue cooking and stirring until the cabbage is tender. Add the cooked egg noodles to the cabbage mixture and toss to coat. Season with kosher salt and plenty of fresh ground black pepper.
Preparations Tips
- Get your bacon crispy, as crispy bacon tastes better and holds up better in this dish.
- If you want a heartier meal, add thinly sliced pieces of kielbasa, chicken, or beef sausage while adding the onions.
- Season with salt and plenty of fresh ground black pepper.
Serving Suggestions
I love to serve Polish sausage or any smoked sausage. It is also delicious with pan-fried pork chops and ham steak. I also love to serve it with stuffed cabbage, beef stroganoff, and Swedish meatballs.
More Cabbage Recipes
Haluski
Ingredients
- 8 ounces uncooked egg noodles Amish egg noodles are perfect for this
- 6 tablespoons butter unsalted
- 6 slices bacon uncooked coarsely chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 1 1/2 -2 pounds green cabbage cut in bite sized pices
- salt and pepper to taste
Instructions
- Boil the egg noodles in a large pot of salted water according to package directions and drain well.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the bacon and onion to the skillet until the onions are soft and the bacon is almost completely browned.
- Reduce the heat to low and add the garlic, cooking for about 30 seconds while stirring continuously. Add the cabbage and continue cooking and stirring until the cabbage is tender.
- Add the cooked egg noodles to the cabbage mixture and toss to coat.
- Season with kosher salt and plenty of fresh ground black pepper.
Notes
- Get your bacon crispy, as crispy bacon tastes better and holds up better in this dish.
- Season with salt and plenty of fresh ground black pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
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Linda Orris
I never had this till my Mother-in-law made it for our dinner one night. That was all it took, now 40years later my daughter and I still make it for comfort food. I went to a eastern european Tamberizen dance and food fest. They used little dumplings instead of noodles. Yummy!
Beth Pierce
Oh I bet those little dumplings were delicious! Sounds like a lot of fun!!
Guy Sabol
my Grandma from Czech made haluski skapusta ::with home made noodles.. yepp all over the kitchen and dining room we had long strings of noodles drying out 5~~10 yrs old way back in 50s adding all veges chopped well fried with oil.. she made 8 qts of haluski enough to feed 3 families…She taught NYC best chefs how to make very light dough.. when making peaches in dumplings..the knife would simply float down the dumplings body.. chefs said cant be done she did it monthly.,..it was true joy to watch her cook !
Beth Pierce
That is awesome. Sounds like she was an amazing cook. Thanks for sharing that with us! Good times and great memories.
Richard
A hulaski lover. Many variations to the basic recipe. I like to add julienned carrot and a TBL of capers. I make a huge patch in my cast iron skillet which gives a golden hue to the onions and cabbage and the burnt pieces are heavenly.
Beth Pierce
Sounds delicious! Thanks so much for sharing your tips! I love those ideas! Yummy!
Taylor
Looks so yummy! Great flavor!
Stason
My mom decided to throw all these ingredients together because she didnt know to cook. It’s one of my favorite dishes. I guess if your ancestors come from the Ukraine, you automatically like the same things.
Beth Pierce
It is a delicious dish! I love it and I am not from the Ukraine. LOL
Jen
This totally reminds me of my Grandmother’s recipe. It’s always a family favorite and nice way to remember her.
Alli
Haven’t had this in forever and we adore it, this is such a good recipe!
Beth Pierce
Thanks so much Alli! I hope you enjoy it!
Billy
Have always loved the bacon and cabbage combo, sounds great!
Beth Pierce
Thanks so much! Enjoy!
Aimee Shugarman
What a great recipe! We love this dish!
William Meyers
Where is the sour cream?
Beth Pierce
Interesting! I have never heard of sour cream on Haluski!
Brenda Adkins
I made this with regular egg noodles, which I had. I’ve never noticed Amish noodles before. I suspect it’s a regional thing. It was very easy to make and quite delicious. I included the cayenne and actually think it could use a little more. It wasn’t spicy. I will mention I had a bite or two where the cabbage was a little bitter. I believe that was the core or heart, so stay away from that. I’ll definitely fix again oh yes, I diced some leilbasa sausage- maybe a 1/2 cup. It could have used more.
Beth Pierce
Thanks Brenda! Maybe Amish noodles are a regional thing! The sausage is a delicious addition.
Doris
My late Mother was Polish and never mentioned this recipe to me . I found the Amish noodles , extra wide , at WalMart today. Can’t wait to have this over the weekend and may add a thinly sliced fresh red pepper just for color . I think I was deprived as a child not to have had this! Thanks for a great recipe!!
Beth Pierce
You are most welcome! I sure hope you enjoy it. We love it!
Barbara S.
Have been making this for years family loves it if you can not find Amish noodles and out of regular noodles my 1 daughter likes to use bowtie noodles usually the smaller ones also 15 to 20 minutes before serving add on top chedderwurst sausage whole cover with lid I like it but hubby does not eat them only likes the bacon
Beth Pierce
Thanks for the heads up! Sounds delicious!
Tammy
When adding the cabbage, does it need any liquid or is the fat from the bacon enough? Are Amish noodles in the frozen section? Thanks!
Beth Pierce
The fat from the bacon will do the trick. Amish noodles are with the other dried pasta like spaghetti and penne.
Vicki
I love cabbage recipes! Interesting that you have a bit of cayenne in the spices…I like cabbage with a bit of a kick. Looks like I am not alone. I’ll be making this tonight except I will be using smoked ham instead of the bacon – husband does not like bacon 🙁
Beth Pierce
It is delicious. I love that recipe. I wish it was going on my table tonight! So sorry to hear that your husband does not like bacon. 😉
Patricia
My Slovak family has been making this for years.
My ingredients are the same as yours, however, I cook them in a different order.
Yes, bacon cooked first if using and reserve for later.
To the reserved bacon grease add butter and melt.
Add cabbage and cook about 20-25 minutes or so, then add onions and grarlic and continue cooking over low heat until gabbage/onion are golden brown. I find cooking the onions before the cabbage results in an overdone texture…my 2 cents…
Continue with s/p. I use spaetzl as our preference of starch. ….Patty
Jill
I love topping Haluski with a spoonful of sour cream. Delicious.
Beth Pierce
I will have to try that! Thanks for the heads up!