Cabbage and Noodles (Haluski)
This traditional Hungarian and Polish comfort food dish, also known as Pennsylvania Haluski, is easy to make with budget-friendly ingredients.
So simple and satisfying!
Cabbage and Noodles Recipe
I like this recipe for its simplicity and the way it delivers a delicious meal in less than 20 minutes!
Purists will note that I’ve deviated from the traditional dish by omitting bacon. It’s fine. Personally, I find this dish to be quite lovely on its own. However, if you feel compelled to bulk it up a bit and make it a little ‘meatier”, then vegan Bratwurst is a good choice. Simply toss the cooked sausage in with the pasta and cabbage prior to serving and you’re all set.
Ingredients for Cabbage and Noodles (Haluski)
You will need:
- 1 pound medium-wide noodles, such as campanelle or farfalle, uncooked
- 1/2 cup vegan butter
- 8 cups green cabbage, chopped
- 1/2 cup yellow onion, chopped
- Salt, to taste
- Ground black pepper, to taste
- Red pepper flakes, to taste, optional
Ingredient Notes
- Medium-Wide Noodles – Traditional recipes call for egg noodles. I used campanelle because I happen to think it’s a fun shape. Rotini or farfalle would also be good choices.
- Green Cabbage – Green cabbage will result in the prettiest dish. Red cabbage tends to bleed onto the noodles and the result can be, while still tasty, not as attractive as green.
How to Make Cabbage and Noodles (Haluski)
STEP ONE: Cook pasta according to package directions. Drain in a colander and set aside.
STEP TWO: In a large, deep skillet, melt the butter over medium heat. Add the onion and cabbage. Cook, stirring frequently until lightly caramelized, about 8 minutes.
STEP THREE: Add the cooked pasta, tossing gently to distribute the cabbage throughout.
STEP FOUR: Season generously with salt and pepper, add a sprinkle of red pepper flakes, if using, and serve hot.
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Cabbage and Noodles (Haluski)
Ingredients
- 1 pound medium-wide noodles such as campanelle or farfalle, uncooked
- 1/2 cup vegan butter
- 8 cups green cabbage chopped
- 1/2 cup yellow onion chopped
- Salt to taste
- Ground black pepper to taste
- Red pepper flakes to taste, optional
Instructions
- Cook pasta according to package directions. Drain in a colander and set aside.
- In a large, deep skillet, melt the butter over medium heat. Add the onion and cabbage. Cook, stirring frequently until lightly caramelized, about 8 minutes.
- Add the cooked pasta, tossing gently to distribute the cabbage throughout.
- Season generously with salt and pepper, add a sprinkle of red pepper flakes, if using, and serve hot.
April
My mother used to make noodles and cabbage! It’s the ultimate comfort food!
nancy
i’m really loving this traditional Hungarian and Polish comfort food dish! I had this once at my friends’ parent’s house a long time again. so good i can recreate this cabbage dish now!