Recipe

Haluski

Buttery cabbage and onions tangled with egg noodles, seasoned simply, and cooked until parts get golden and crisp.

By Matt Campbell

•

4.8

A cast iron skillet filled with buttery haluski, showing tender egg noodles mixed with golden sautéed cabbage and onions, with browned crisp edges on top on a warm kitchen counter

Haluski is the kind of humble comfort food that somehow tastes like you worked harder than you did. It is just cabbage, onions, and noodles, but when you let the cabbage get sweet and a little caramelized, then toss everything with butter and plenty of black pepper, it turns into a bowl of cozy that disappears fast.

This version keeps ingredients easy to find, leans into crisp edges (because those are the best bites), and gives you a few optional upgrades if you want to make it a full meal.

Whole green cabbage, yellow onions, a bag of egg noodles, butter, salt, and black pepper arranged on a clean kitchen counter in soft natural light

Why It Works

Sweet, buttery cabbage: We cook it long enough to soften and brown, not just steam.
Cozy noodles that are not waterlogged: Noodles are cooked just to tender, then finished in the pan so they pick up flavor.
Crisp edges on purpose: A short, no-stir moment at the end gives you those golden bits everyone fights over.
Flexible: Keep it simple and meatless, or add bacon, kielbasa, mushrooms, or a fried egg.

Shredded cabbage and thinly sliced onions on a wooden cutting board with a chef knife on a home kitchen counter

Pairs Well With

Storage Tips

Refrigerator: Store cooled haluski in an airtight container for up to 4 days.

Reheat: Best method is a skillet over medium heat with a little butter or oil. Press it into an even layer and let it sit for a couple minutes to re-crisp, then toss and heat through. Microwave works too, but you will miss the crunchy bits.

Freezer: You can freeze it for up to 2 months, but the noodles soften more after thawing. If you do freeze, thaw overnight in the fridge and reheat in a skillet.

Common Questions

What is haluski?

Haluski (in this cozy, American comfort-food sense) is a simple dish of egg noodles tossed with sautéed cabbage and onions, finished with butter, salt, and lots of black pepper. You will find versions all over Polish and Slovak-American kitchens, Appalachia, and Pennsylvania communities, with plenty of family variations. Note: in some Slovak and Czech contexts, halušky refers to dumplings instead of noodles, so names can overlap depending on where you learned it.

Do I have to use egg noodles?

Egg noodles are classic and give the right cozy bite. In a pinch, wide pasta like pappardelle, fettuccine, or even rotini works. If you use a different pasta shape, aim for about 12 ounces dry.

How do I keep it from being soggy?

Two moves: do not overcrowd the cabbage (use a big skillet or Dutch oven), and let it cook until it is truly soft with browned spots. Also, cook noodles just to tender and finish them in the pan so they absorb flavor instead of extra water.

Can I add meat?

Absolutely. Bacon, kielbasa, ham, or smoked sausage all fit right in. Cook the meat first, then use some of the drippings with the butter to sauté the onions and cabbage.

What should I serve with haluski?

It is great on its own, but I love it with something bright and crunchy like a simple cucumber salad or vinegar slaw. If you want protein without much effort, top each bowl with a fried egg or serve with roasted chicken.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch) or wide Dutch oven
Large pot for boiling noodles
Colander
Chef knife and cutting board
Tongs or a large spoon for tossing

Haluski is one of those dishes I started making when I wanted maximum comfort with minimum drama. The first time I made it, I kept stirring like a nervous line cook and never got any browning. Now I do the opposite. I let the cabbage sit, I let the butter do its thing, and I chase those crisp edges like they owe me money. It is simple food with big payoff, and it always feels like a win on a busy night.

Haluski

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

12 oz wide egg noodles
6 tbsp unsalted butter, divided
1 tbsp neutral oil (optional, helps prevent butter from browning too fast)
2 medium yellow onions, thinly sliced
1 medium green cabbage (about 2 to 2 1/2 lb), cored and thinly sliced (about 1/4-inch ribbons)
1 1/2 tsp kosher salt, plus more for pasta water
1/2 to 1 tsp freshly ground black pepper, plus more to taste (pepper-forward by design)
2 cloves garlic, minced (optional but recommended)
1 tbsp apple cider vinegar or white vinegar (optional, for brightness)
1/4 tsp smoked paprika (optional)
6 to 8 oz bacon or kielbasa, sliced (optional, for a heartier version)

Cabbage and onions sautéing in butter in a large skillet on a stovetop with a wooden spoon resting nearby

Instructions

Boil the noodles. Bring a large pot of well-salted water to a boil. Cook egg noodles until just tender (follow the package, but start checking 1 minute early). Drain, but do not rinse. Toss with 1 tablespoon butter to keep them from sticking.
Start the onions. Meanwhile, heat a large skillet or Dutch oven over medium heat. Add 3 tablespoons butter (and the oil, if using). Add sliced onions and cook 6 to 8 minutes, stirring occasionally, until softened and starting to turn golden.
Add the cabbage and season. Add the sliced cabbage, 1 1/2 teaspoons salt, and 1/2 to 1 teaspoon black pepper. It will look like a lot at first. Toss well, then let it cook 12 to 18 minutes (or longer if needed), stirring occasionally and letting it sit against the pan between stirs so it can actually brown. You are looking for very tender cabbage with sweet, golden edges. If it seems like it is steaming instead of browning, turn the heat up a touch and spread it out as much as your pan allows.
Garlic and optional extras. If using garlic, stir it in and cook 30 seconds. If using smoked paprika, add it now. If you like a brighter finish, add the vinegar and toss.
Toss in the noodles. Add the drained noodles to the skillet. Add the remaining 2 tablespoons butter. Toss well until everything is glossy and evenly mixed. Taste and adjust with more salt and pepper.
Go for crisp edges. Press the haluski into an even layer and let it cook, undisturbed, for 2 to 3 minutes so the bottom gets a little crisp. Toss once, then press it back into a single layer and cook another 1 to 2 minutes if you want more browned bits.
Serve. Serve hot with extra black pepper. If you want to be a little extra, top with a fried egg or a spoonful of sour cream.

A warm bowl of haluski with buttery egg noodles, tender cabbage, and black pepper on top, set on a simple dinner table with a fork and napkin

A cook using tongs to toss egg noodles with sautéed cabbage and onions in a large skillet on a home stove

Nutrition information is estimated.

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Haluski

Why It Works

Pairs Well With

Recommended

Boiled Cabbage

Perogies

Homemade Egg Noodles

Creamy Classic Coleslaw

Storage Tips

Common Questions

What is haluski?

Do I have to use egg noodles?

How do I keep it from being soggy?

Can I add meat?

What should I serve with haluski?

Haluski

Ingredients

Instructions