Rating: 4.9 stars
20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.

  • Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

Cook's Note:

If you don't think you have enough butter, melt another 1/4 cup and add to cabbage.

Nutrition Facts

361 calories; protein 10.2g; carbohydrates 50.3g; fat 14.2g; cholesterol 77.5mg; sodium 122.1mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
07/14/2016
A standard in my home. The only difference is how much I cook the cabbage and onions. I don't cover the pan, but keep sauteeing the cabbage and onions until they are very carmelized and golden brown. It makes it sweeter. It takes a bit longer but the flavor is fabulous. Try this as a side to chicken, fish, or almost any type of protein. A great change from potatoes and healthy too. Read More
(9)
20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/13/2016
A standard in my home. The only difference is how much I cook the cabbage and onions. I don't cover the pan, but keep sauteeing the cabbage and onions until they are very carmelized and golden brown. It makes it sweeter. It takes a bit longer but the flavor is fabulous. Try this as a side to chicken, fish, or almost any type of protein. A great change from potatoes and healthy too. Read More
(9)
Rating: 5 stars
03/16/2014
This is exactly how we were taught to make our Haluski (we always just call it noodles and cabbage) and we LOVE it. Simple easy and cheap meal that everyone enjoys YUM! Read More
(7)
Rating: 5 stars
03/16/2014
My mother introduced me to this recipe over 40 years ago. I've made it in several variations over the subsequent years. I like to add a few coins of kielbasa occasionally and vary the pastas. Read More
(5)
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Rating: 5 stars
03/15/2014
Simple European dish less the bacon for lent! Read More
(1)
Rating: 5 stars
12/31/2015
I added a very light white wine to the steaming cabbage and my family loved it! #greekslovewine Read More
(1)
Rating: 5 stars
09/29/2016
Perfection. This is how I always have made it but I add some caraway seeds during the last 10 minutes. Always a staple in our house when the weather gets cool. Serve with Keilbasa and you have an awesome meal. Read More
(1)
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Rating: 4 stars
11/17/2018
Made like my grandmas. The only thing I added was browned polish sausage to the mix since hubby would not say it without a meat. Hubby loved it. Read More
(1)
Rating: 5 stars
12/17/2016
Really good! I did add garlic while cooking cabbage & onion. I will make this again. Read More
(1)
Rating: 5 stars
11/05/2018
Wonderful simple recipe. Makes so much! Season to your liking and add sausages if you'd like. This is a nice recipe. Read More