Easy Polish Haluski Recipe
Quick and easy fried cabbage and noodles are on the table in about 30 minutes. Cozy comfort food with sauteed onions, cabbage, noodles and bacon. A hit with the whole family.
Servings: 8
Cost: $8
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
Calories: 243kcal | Carbohydrates: 30g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 300mg | Potassium: 333mg | Fiber: 4g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 44mg | Calcium: 63mg | Iron: 1mg