Haluski
intro
Buttery, caramelized cabbage and tender egg noodles tossed with crispy bacon, a cozy, budget-friendly Polish-American comfort food staple.
Ingredients
Steps
Cook egg noodles
Bring a large pot of heavily salted water (4 liters / 1 gallon) to a rolling boil over high heat. Add 340g dry wide egg noodles, and cook according to package directions until al dente, about 7-8 minutes. Reserve 60ml (¼ cup) of starchy pasta water, then drain noodles and set aside; do not rinse.
Crisp diced bacon
While the pasta water heats and noodles cook, place a large deep skillet or Dutch oven over medium heat. Add 170g diced thick-cut bacon, and cook, stirring occasionally, for 8-10 minutes until fat is fully rendered and bacon is crispy and deep golden brown. Use a slotted spoon to transfer bacon to a paper-towel lined plate, leaving all rendered bacon fat in the pan.
Sauté cabbage and onion
Add 225g thinly sliced yellow onion to the pan with reserved bacon fat, turn heat to medium-low, and cook for 3 minutes until soft and translucent. Add 680g thinly sliced green cabbage, stir to fully coat in fat, then season with ½ tsp (2.5g) of the kosher salt. Cook, stirring every 2 minutes, for 12-15 minutes until cabbage is tender and edges are deeply golden and caramelized.
Add garlic and butter
Keep heat at medium-low, push the sautéed cabbage and onion to the edges of the pan to create a small well in the center. Add 57g (4 tbsp) unsalted butter and 6g minced garlic to the well, and cook for 30 seconds until garlic is fragrant and butter is fully melted, stirring constantly to avoid burning the garlic. Toss the garlic butter through the cabbage mixture to combine evenly.
Toss noodles and bacon
Add the drained cooked egg noodles and reserved crispy bacon to the skillet with the cabbage mixture. Pour in 30ml (2 tbsp) of the reserved starchy pasta water, then toss all ingredients thoroughly over medium-low heat for 2-3 minutes, adding extra pasta water 1 tbsp at a time if the mixture seems too dry. Season with the remaining ½ tsp (2.5g) kosher salt and 1g (½ tsp) freshly ground black pepper, tasting to adjust seasoning as needed.
Garnish and serve
Turn off the stovetop heat, sprinkle the dish with 3g (1 tbsp) chopped fresh flat-leaf parsley for bright color and fresh flavor, then portion into warm bowls or plates to serve immediately.
Tips
2.Cook cabbage over medium-low heat instead of high heat to achieve sweet, deep caramelization; high heat will burn the cabbage edges before the inner layers soften fully.
3.For a vegetarian version, skip the bacon, add 2 extra tablespoons (28g) of butter and 1 tablespoon (15ml) of olive oil, and stir in ¼ teaspoon of smoked paprika to replicate bacon’s rich, savory depth.
OMG this haluski is exactly what my grandma used to make! I grew up eating this at every church potluck and family Easter dinner, and I’ve been chasing that flavor for years. The crispy bacon bits take it over the top—my 3 kids devoured two servings each before I even sat down! So easy to throw together on a busy weeknight too, 10/10.
Total game changer for my weekly meal prep! I made a big batch on Sunday, portioned it out for lunches all week, and it reheats perfectly in the microwave. I used turkey bacon to cut a few calories and it still tasted incredible. Will be making this at least twice a month from now on.
I skipped the bacon and added a big scoop of salted butter and some caramelized onions instead, and it was still chef’s kiss! The cabbage gets so sweet and tender when it cooks down, I could eat a whole bowl of this by itself. Super easy, minimal cleanup, perfect for lazy weeknights.
Brought this to my neighborhood block party last weekend and people were begging me for the recipe before I even set the dish down! I doubled the recipe because I know how fast this stuff disappears, and there were literally zero leftovers. The only thing I did different was add a little extra black pepper and a sprinkle of parmesan on top, no notes.
Full disclosure: I burn almost everything I try to make, and even I nailed this! The instructions were so straightforward, no fancy ingredients, nothing complicated. My roommate thought I ordered takeout from that fancy Polish place downtown, lmao. 10/10 for us beginner cooks.
Used gluten-free egg noodles for this and it turned out perfect! I was worried the noodles would get mushy but they held up great even with the cabbage and bacon grease. Finally a cozy comfort food recipe that doesn’t require a million weird GF substitutes.
Made this for my kid’s soccer team dinner after practice last night and every single kid asked for seconds. I added a whole pound of bacon because, c’mon, more bacon is never a bad call, and tossed in a little garlic powder for extra depth. Easiest team dinner I’ve ever made, no complaints at all.
Made this on a rainy Sunday when I was craving something warm and carby, and it hit every single spot. The cabbage gets so buttery and soft, the bacon is salty and crispy, the noodles are perfectly chewy—this is pure comfort in a bowl. I will say I wish I’d cut the cabbage a little smaller, next time I’ll shred it thinner, but that’s totally user error lol.
I’m the person who never eats leftovers because they always taste sad, but this? It’s somehow better the next day! The flavors meld together so much overnight, I ate a cold bowl straight out of the container for breakfast this morning, no shame. Don’t judge me until you try it.
Added a big pinch of red pepper flakes and a drizzle of hot honey at the end for a little sweet heat, and it was insane! If you love a little kick with your comfort food, do not sleep on that addition. The base recipe is perfect for customizing however you like, too.
This recipe is so cheap to make! I already had noodles and butter at home, grabbed a head of cabbage for 99 cents and a pack of bacon on sale, and fed my whole family of 4 for under $10. You can’t beat that for a filling, tasty dinner these days. Will be on our regular rotation for sure.
My Busia (that’s Polish grandma) looked over my shoulder the whole time I made this and said it was ‘almost as good as hers’ which is the highest possible compliment you can get from her. She did make me add a tiny spoonful of sauerkraut to the pan at the end, and wow, that tang is unreal. Don’t tell her I told you guys her secret, though.
Love that this only uses one pan! I have a tiny kitchen with barely any counter space and zero dishwasher, so minimal dishes is a must for me. I cooked the bacon first, then sautéed the cabbage in the grease, then tossed the cooked noodles right in—no extra pots, no mess, zero hassle.
Added this to our regular Sunday dinner rotation alongside kielbasa and pierogies, and it fits perfectly! It’s so hearty, everyone loves it, and it doesn’t require a ton of active time so I can visit with family while it cooks. My husband ate three servings last Sunday, he said it’s his new favorite side.
Full transparency: I hate cabbage. Like, avoid it at all costs, think it smells weird when it cooks, hate it on tacos, the whole nine yards. My partner begged me to make this so I caved, and I am eating my words (and a second big bowl of this). The bacon grease and butter totally transform the cabbage, it’s sweet and savory and not mushy at all. I’m a convert.
I got home late from work last night, had no idea what to make, and remembered I had all these ingredients in the fridge. Threw this together in 28 minutes flat, which is faster than delivery would have showed up. Tasted way better than takeout too, my whole family was shocked I pulled it together that fast.
I used leftover smoked brisket instead of bacon when I made this last weekend, and it was next level. The smoky brisket paired so well with the buttery cabbage and noodles, I’ll definitely be doing that again when I have leftover smoked meat from weekend cooks. Great base recipe for experimenting!
Tasted great overall, but I found the egg noodles got a little too soft when I tossed them with the cabbage. Next time I’ll cook them a minute or two less than the package says so they stay chewy, that’s on me though! The flavor of the cabbage and bacon was spot on, I just overcooked the noodles a touch.