Ingredients55 m servings 361 cals
- 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.
- 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.
Per Serving: 361 calories; 14.2 g fat; 50.3 g carbohydrates; 10.2 g protein; 78 mg cholesterol; 171 mg sodium. Full nutrition
ReviewsRead all reviews 8
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!
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...
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.
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 a...
I added a very light white wine to the steaming cabbage and my family loved it! #greekslovewine
Really good! I did add garlic while cooking cabbage & onion. I will make this again.