Easy Polish Haluski Recipe // Video
Quick and easy comfort food is what we all crave and this simple Polish Haluski recipe is ready in minutes. Buttery fried cabbage with noodles are tossed with crispy bacon for added flavor. The ultimate in cozy family dinners.
When time is tight and the budget is slim, cozy comfort food is what I crave. And my grandfather’s Polish Haluski is something I constantly crave. It’s a dish I’ve been eating for years because it always, always is a consistent dinner that takes me back to my younger days.
Super easy to throw together, Haluski is simplly fried cabbage and noodles. I like to throw in some crispy bacon for added texture and flavor or a few slices of leftover kielbasa when we have it around.
If you’re looking for a quick and inexpensive dinner to serve up your pickiest eaters, this is definitely what you need!
Haluski is a regional dish originating in the Central and Eastern European territories. It’s a one pot dish of fried cabbage and noodles, which are usually broad or dumpling like, that are tossed butter.
They’re the national dish of Slovakia but this recipe leans more toward a Polish origin as it’s something my Polish family made a lot.
It’s often served during the lenten season without bacon or kielbasa, or course, but we also enjoy it as a side dish for ham or other pork recipes.
How To Make It
Traditionally, Haluski is made with homemade egg noodles but, to be honest, most times I just buy a bag to keep in the pantry for when my craving comes calling.
And if you want to skip the bacon, you can start the process for 3 tablespoons of butter.
To start your haluski, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.
Heat a large, deep skillet over medium high heat. Add the bacon to the pan and cook until crispy. Transfer the bacon to a plate with a slotted spoon and set aside.
Add the onion and cabbage to the skillet cooking until wilted, approximately 8-10 minutes, stirring occasionally.
Add the noodles and bacon to the cabbage tossing to combine. Stir in 2 tablespoons butter and season with salt and pepper.
HOW TO CUT CABBAGE FOR HALUSKI
To start, make sure you are using a very sharp knife. More kitchen accidents happen because of a dull knife.
First, set the cabbage core side down on a flat surface. Cut the cabbage in half through the core.
Lay one half of the cabbage, cut side down, on the cutting board and slice the cabbage into thin, ribbon like, slices starting from the top.
I used the same method to slice my cabbage as I did for this fried cabbage recipe.
You can cut the cabbage up the day before and store in an airtight container refrigerated overnight to speed up the dinner process even more.
HOW TO STORE FRIED CABBAGES AND NOODLES
This Haluski recipe makes a ton so leftovers are almost a certainty. You can store fried cabbages and noodles in an airtight container in the refrigerator for up to 5 days.
You can also freeze Polish Haluski for up to 3 months in an airtight container. Press out all the air to avoid freezer burn.
What To Serve With It
We love to serve our cabbage and noodles alongside a few links of kielbasa, it’s the perfect side dish! But it’s also amazing with our favorite Potato Pierogi recipe because it’s just a great way to enjoy a whole buffet from my childhood.
If you’re serving it as the main course, you can make some fresh sauteed green beans.
We also love it alongside this simple, yet flavor-filled, Baked Chicken Breast. It’s the fastest, easiest dinner ever and my little guy eats every single bite.
TIPS FOR MAKING HALUSKI
- This recipe is best if made with green cabbage. Napa cabbage or other varieties of cabbage won’t hold up as well and may wilt down too much.
- Slice your cabbage thinly like ribbons for best results. This will also help your cabbage cook down more quickly.
- Be sure to use the butter called for in this recipe. Even though we’re using bacon, the butter adds to the true and authentic Haluski flavor.
- You can buy preshredded cabbage to make this recipe even faster but it will cook much more quickly because it’s sliced super thin for slaws and things like that.
- Want more flavor? Add some crushed garlic or ground sausage to pump it up a bit more.
- If you don’t have egg noodles, you can use any pasta you have on hand.
Get the Recipe: Easy Polish Haluski Recipe
- 8 ounces medium egg noodles
- 3 sliced bacon, chopped
- 3 tablespoons salted butter
- 1 1/2 cup sliced onion
- 1 head cabbage, cored and sliced thinly
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.
- Heat a large, deep skillet over medium high heat. Add the bacon to the pan and cook until crispy. Transfer the bacon to a plate with a slotted spoon and set aside.
- Add the onions and cabbage to the skillet cooking until wilted, approximately 8-10 minutes, stirring occasionally.
- Add the noodles and bacon to the cabbage tossing to combine. Stir in 2 tablespoons butter and season with salt and pepper.
- Serve immediately.