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Haluski is a simple Polish-style comfort food made with tender fried cabbage, buttery egg noodles, onions and crispy bacon. This easy Polish Haluski recipe is inspired by the version my grandfather made, and it’s one of those inexpensive, satisfying dinners that never goes out of style.
With just a handful of ingredients, this hearty cabbage and noodles recipe is perfect for busy weeknights. Serve it as a main dish or a side with kielbasa, pork chops or your favorite family dinner.
Table of Contents
- Kellie’s Note Noodle On This
- Why You’ll Love My Haluski Recipe
- Ingredients for Haluski
- How to Make Haluski
- Kellie’s Tips for the Best Haluski
- Haluski Variations and Substitutions
- What is Polish Haluski?
- How to Cut Cabbage for Haluski
- How to Store and Reheat Haluski
- What to Serve with Haluski
- More Easy Polish-Inspired Recipes
- Easy Polish Haluski Recipe
- Frequently Asked Questions
Kellie’s Note
Noodle On This
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. Plus, who doesn’t like cabbage, noodles and lots of butter.
Super easy to throw together, Haluski is simply fried cabbage and noodles. I like to throw in some crispy bacon for added texture and flavor or a few slices of leftover kielbasa, or polish sausage, 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! It’s easy to modify and is even better when made with homemade egg noodles. We love it alongside this Easy Kielbasa and Potatoes with Onions.
Why You’ll Love My Haluski Recipe
- Simple and budget-friendly. Cabbage, egg noodles and a few pantry staples make a satisfying meal without spending a fortune.
- Easy comfort food. Tender cabbage, buttery noodles and crispy bacon make every bite rich and flavorful.
- A family favorite. Inspired by my grandfather’s Polish recipe, this is one of those nostalgic dinners I never get tired of making.
- Easy to customize. Keep it meatless, add kielbasa for a heartier dinner or stir in cottage cheese for a creamy variation.
Ingredients for Haluski
You only need a handful of simple ingredients to make this Polish cabbage and noodles recipe.
- Egg Noodles – Wide or medium egg noodles work best because they hold up well when tossed with the buttery cabbage. Homemade egg noodles or spaetzle are great alternatives.
- Bacon – Adds smoky flavor and crispy texture. You can leave it out for vegetarian haluski and use butter or olive oil instead of bacon grease.
- Butter – Gives haluski its rich, buttery flavor. Salted butter works well, but you can use unsalted and adjust the seasoning.
- Onion – Yellow or sweet onions add a little natural sweetness as they cook.
- Cabbage – Green cabbage is my favorite because it becomes tender without completely falling apart. Slice it into thin ribbons for even cooking.
- Salt and Pepper – Simple seasonings are all you really need. Add a little garlic powder, onion powder or smoked paprika if you’d like more flavor.
For the exact measurements, scroll down to the recipe card.
How to Make Haluski
Making homemade haluski is easy, and you can cook the noodles while preparing the cabbage to save time.
- Cook the noodles. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente, then drain and set aside.
- Crisp the bacon. Cook the chopped bacon in a large, deep skillet over medium-high heat until crispy. Transfer to a plate, leaving the drippings in the skillet.
- Cook the cabbage and onions. Add the sliced onion and cabbage to the skillet. Cook over medium heat, stirring occasionally, until the cabbage is tender and the onions have softened, about 8–10 minutes for thinly sliced cabbage. Continue cooking briefly if needed for your preferred texture.
- Combine. Add the cooked noodles and crispy bacon back to the skillet. Toss with the cabbage, stir in the butter and season with salt and pepper.
- Serve. Toss until everything is heated through and coated in buttery goodness. Serve immediately with extra freshly ground black pepper.
For the exact ingredients and measurements, see the printable recipe card below.
Kellie’s Tips for the Best Haluski
- Use green cabbage. It holds up better to sautéing than more delicate varieties like Napa cabbage.
- Slice the cabbage thinly. Thin, ribbon-like pieces cook more evenly and soften faster.
- Don’t overcook the noodles. Cook them just until al dente since they’ll warm up again when combined with the cabbage.
- Give the cabbage room to cook. Use a large, deep skillet and stir occasionally so excess moisture can evaporate. If the pan is crowded, it may take longer to become tender.
- Don’t skip the butter. Even with bacon drippings, butter adds the rich flavor that makes haluski so good.
- Make prep easier. Use preshredded cabbage when you’re short on time, but watch it closely because the thinner pieces will cook faster.
- Season to taste. Cabbage and noodles are mild, so a generous sprinkle of freshly ground black pepper makes a big difference.
Haluski Variations and Substitutions
One of the best things about haluski is how easy it is to make your own. Here are a few favorite ways to change it up.
- Haluski with Kielbasa: Add sliced, browned kielbasa for a heartier dinner. You can use it instead of bacon or add a little to the finished noodles.
- Vegetarian Haluski: Skip the bacon and start with 3 tablespoons of butter instead. You’ll still get plenty of rich, savory flavor from the cabbage and onions.
- Creamy Haluski: Stir in a cup of cottage cheese after removing the skillet from the heat. It’s a delicious addition that makes the noodles creamy and satisfying.
- Different Noodles: Wide egg noodles are traditional for this style of recipe, but medium egg noodles, homemade noodles or spaetzle work well, too.
- Extra Seasoning: Add a pinch of garlic powder, smoked paprika or extra black pepper for a little more flavor.
What is Polish Haluski?
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.
This simple recipe is 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 Cut Cabbage for Haluski
- Cut the cabbage in half. Place it on a sturdy cutting board and slice through the core with a sharp knife.
- Remove the core. Cut out the tough center from each half.
- Slice into ribbons. Lay the cabbage cut side down and slice into thin, even strips.
- Prep ahead. Slice the cabbage up to a day in advance and refrigerate in an airtight container until you’re ready to cook.
Thinly sliced cabbage cooks faster and mixes easily with the egg noodles, so you get a little of everything in each bite.
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 and Reheat Haluski
- Refrigerator: Store leftover haluski in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Haluski can be frozen for up to 3 months in a freezer-safe, airtight container. If you’re making it specifically to freeze, slightly undercook the egg noodles so they don’t become too soft when reheated.
- Reheating: Warm leftovers in a skillet over medium-low heat with a small splash of water and a little butter. Toss gently until heated through. You can also reheat individual portions in the microwave.
- Thawing: For best results, thaw frozen haluski overnight in the refrigerator before reheating.
The noodles may soften a little after freezing, but the flavor will still be delicious.
What to Serve with Haluski
Haluski is hearty enough to enjoy on its own, but it also makes a delicious side dish for your favorite comfort food dinners.
- Kielbasa: Serve with my easy Kielbasa and Potatoes with Onions for a satisfying Polish-inspired dinner.
- Pierogi: Pair with homemade Potato Pierogi for a meal that reminds me of family dinners growing up.
- Pork Chops or Ham: Buttery cabbage and noodles go especially well with pork.
- Baked Chicken: My easy Baked Chicken Breast makes a simple main dish to serve alongside haluski.
- Vegetables: Add sautéed green beans or a fresh green salad to balance the richness of the noodles.
For a meatless dinner, serve haluski with a simple vegetable side or add cottage cheese for a little extra protein.
More Easy Polish-Inspired Recipes
If you love this easy haluski recipe, you’ll also love these family favorites:
- Potato Pierogi
- Kielbasa and Sauerkraut with Apples and Caramelized Onions
- Polish Potato Pancakes
- Easy Fried Cabbage
Did you make this Polish Haluski recipe? Leave a star rating and comment below! I’d love to hear how your family makes haluski and whether you add bacon, kielbasa or keep it simple with butter.
Easy Polish Haluski Recipe
Equipment
- 1 skillet
- chef's knife
- cutting board
Ingredients
- 8 ounces medium egg noodles
- 3 slices bacon, chopped
- 2 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
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside.
- Heat a large, deep skillet over medium-high heat. Add the chopped bacon and cook until crispy. Transfer to a plate with a slotted spoon, leaving the bacon drippings in the skillet.
- Reduce the heat to medium. Add the sliced onion and cabbage to the skillet. Cook, stirring occasionally, until the cabbage is tender and the onions have softened, approximately 8–10 minutes. Cook a little longer if necessary for your preferred texture.
- Add the cooked egg noodles and reserved bacon to the cabbage. Toss to combine. Stir in 2 tablespoons of butter and season with kosher salt and freshly ground black pepper.
- Toss until everything is heated through and the noodles are coated in butter. Serve immediately.
Video
Notes
- Cabbage: Green cabbage works best. Slice thinly for even cooking. You can prep it one day in advance and refrigerate it in an airtight container.
- Noodles: Cook the egg noodles just until al dente so they don’t become mushy when combined with the cabbage.
- Vegetarian: Omit the bacon and use 3 tablespoons of butter instead of bacon drippings.
- Variations: Add browned kielbasa for a heartier meal or stir in 1 cup of cottage cheese after removing the skillet from the heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze for up to 3 months. Slightly undercook the noodles when preparing the recipe specifically for freezing.
- Reheating: Warm in a skillet over medium-low heat with a splash of water and a little butter until heated through.
- Doubling: Use an extra-large skillet or cook the cabbage in batches to prevent overcrowding.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
What kind of cabbage is best for haluski?
Green cabbage is the best choice because it becomes tender while holding its shape. Slice it thinly so it cooks evenly and combines easily with the noodles.
Can I make haluski without bacon?
Yes! For vegetarian haluski, leave out the bacon and use 3 tablespoons of butter to cook the cabbage and onions. You’ll still have plenty of rich, buttery flavor.
Can I add kielbasa to haluski?
Absolutely! Brown sliced kielbasa in a skillet until lightly golden, then toss it with the cooked cabbage and noodles. It’s an easy way to turn haluski into a heartier main dish.
Can you make haluski ahead of time?
Yes. You can slice the cabbage and onion a day ahead and refrigerate them until you’re ready to cook. You can also prepare the complete dish in advance and reheat it gently with a little butter and water to keep the noodles from drying out.
Can you freeze haluski?
Yes, haluski can be frozen for up to 3 months in an airtight freezer-safe container. Slightly undercook the noodles if you’re making it specifically for freezing. Thaw overnight in the refrigerator and reheat gently in a skillet.
The recipe is perfect, but the name is wrong. “Haluski” are Czech dumplings, and this super tasty dish with cabbage is called “Lazanki”. Greetings from Poland 😉
Hmmmm, this is what my grandfather called it and he was definitely Polish. Maybe a regional thing?
Taste so good! I cooked it twice already my husband loves it, It will for sure a regular on our menu. Thanks for sharing your recipe ❤️
Thank you for your comment! I’m so happy you loved it.
this is a great recipe i love Cabbage ,i like the way u put it together, i use a lot of lard gives thing a good taste. i like all u put out and u your self make a nice physical presentation, very nice i enjoy u.
Thank you.
My grandmother used to make Haluski without bacon. Can,t wait to try this recipe
It’s great without bacon, too. 🙂
My mom made it without bacon too (I bet that’s great). We Czechs call this Haluski too.
Thank you! I knew I wasn’t crazy.
Just got your recipe 11/27/2022. Read MN looked at pics, making me hungry. Thanks . had this at Bloomsburg fair many many years ago. Tried making but didn’t have recipe but the taste was there.
This is my grandfather’s recipe so I hope this is exactly what you’re looking for! Enjoy!
excellent, this is a great comfort food. I used sausage because that is what I had, delicious!
Sausage is a great addition!
Can you put in a slow cooker to keep warm after a mixed together?
You sure can!
Your video did not include the bacon
I’m aware and I mention it in the video that I was not using it for a vegetarian version but follow the directions because it does tell you how to use bacon in the recipe. Sorry for any confusion.
I agree with you
Thank you!
Thanks for the easy recipe! I used farfalle pasta since that’s what I had. I seasoned the cabbage with Penzey’s Ozark seasoning and topped with chopped parsley when it was done.
Sounds amazing! I’ll have to get my hands on that seasoning, for sure!