Polish dish combining bacon, fried cabbage and egg noodles.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.

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  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

  • Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

Nutrition Facts

698 calories; protein 22.3g 45% DV; carbohydrates 68.7g 22% DV; fat 37.6g 58% DV; cholesterol 114.2mg 38% DV; sodium 708.7mg 28% DV. Full Nutrition
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Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2014
I make halushki (cabbage and noodles) all the time, but usually use turkey kielbasa in place of the bacon and add a bit of butter at the end of cooking right before serving. Today, Italy met Poland when I subbed Johnsonville® mild ground Italian sausage for the bacon. Delish! I still added 2 TBS of butter to finish. Yum. Don't forget to use LOTS of fresh ground black pepper! Read More
(47)
138 Ratings
  • 5 star values: 96
  • 4 star values: 33
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/10/2014
I make halushki (cabbage and noodles) all the time, but usually use turkey kielbasa in place of the bacon and add a bit of butter at the end of cooking right before serving. Today, Italy met Poland when I subbed Johnsonville® mild ground Italian sausage for the bacon. Delish! I still added 2 TBS of butter to finish. Yum. Don't forget to use LOTS of fresh ground black pepper! Read More
(47)
Rating: 4 stars
01/27/2013
Per another reviewers suggestion, I used one pot, stirring the cabbage into the bacon & onions mixture. Per another reviewers suggestion, I added caraway seed - brilliant! I also added garlic. My Italian/Irish husband added Parmesan, and I have to admit it was a great enhancement. Read More
(35)
Rating: 5 stars
05/28/2012
I had made some extra wide noodles last week and had some leftover. This was Delish and went perfect with my pork roast! I cooked the bacon, sliced the onions and threw those in. Once they were wilted, I tossed in 1/2 a head of shredded Napa cabbage and sauteed a few more minutes. I did add some celery seed for a little contrast. Next time I would like to try caraway seed instead. Thank you lburger24. Read More
(24)
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Rating: 5 stars
05/27/2012
I made this dish and it was delicious! I sauteed the onion, bacon in the butter until onions were translucent and bacon was just starting to crisp, then added the cabbage and cooked it all together until cabbage was very wilted and cooked done. I added more butter when I added the cabbage. After I drained the noodles, I added all the incredients in the stockpot and it came out great! Of course, it's not a heart-healthy dish since you are using bacon grease and butter for seasoning, but still yummy! I will make again. Read More
(20)
Rating: 5 stars
12/30/2015
This was pretty good. My daughter (a bacon fanatic) loved it. I remember eating "halushka" once at a heritage day at my old church. One of the couples there were both from Poland. He was born there but was brought to America as an infant. She grew up there only leaving when she met her husband while he was visiting his grandparents. She prepared halushka pierogi and some type of delicious meatballs. Her halushka did not have bacon in it. Instead she sauteed onions leeks and garlic with the cabbage in clarified butter. Then she added stock or water with the egg noodles and cooked it until the noodles were done and the water or stock was reduced. She then just before serving or even at the table stirred in sour cream. This is how she shared her recipe and it took me several tries until it tasted like hers. Maybe no bacon since it was served with meat? It is though the best kind of comfort food. Read More
(12)
Rating: 5 stars
01/06/2017
I have been making halushki for years. Perfect comfort food, reminds me of dinners at my Hungarian grandma's house. Like her, I add garlic powder, paprika, and plenty of cracked pepper. Tastes amazing! Read More
(12)
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Rating: 5 stars
07/28/2013
5. Excellent easy meal the whole family including kids loves. This brought back such good memories! It was a staple on the table of my German great aunts & my nearly daily dinner as a financially strapped newly iindependent 20 something. In true depression era frugality my aunts taught me to keep a jar of ham & bacon drippings handy to make this when no meat was available. Serve with black caraway bread. Thank you for reminding me of this scrumptious dish.:-) Read More
(12)
Rating: 5 stars
06/30/2012
Add rinse and drained sourkraut when cooking then when done add stick of butter or oleo. Wonderful good old fashion Halushki Read More
(9)
Rating: 5 stars
12/29/2012
This was nothing short of fantastic! My Mom was visiting when I made this and she LOVED it! We all had seconds. I used less noodles than called for just my own personal preference. I can't wait to do this one again. Thank you for sharing your recipe! Read More
(8)
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