Haluski Cabbage & Noodles
This Polish comfort food is basically a stir-fry so prep everything in advance because it cooks quickly. Try it with sauerkraut - see my note below. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 2-3 servings
Ingredients:
- 1 Tablespoon butter + 1 Tablespoon olive oil
- 1 1/2 cups chopped onion
- 4 cups shredded cabbage
- 1/2 teaspoon caraway seeds
- 3/4 teaspoon salt + pepper to taste
- 3 ounces egg noodles (about 1 1/2 cups uncooked)
- 1 Tablespoon butter
Instructions:
- Start water for the noodles.
- In a large pan, melt butter & oil over medium-high heat and cook the onion for 3-4 minutes until golden.
- When onions are done, start cooking the noodles.
- To the onions, add cabbage, caraway seeds, salt & pepper. Cook and stir for 6-7 minutes.
- Remove from heat and stir in drained noodles and 1 tablespoon butter.
- Reduce the cabbage to 3 cups.
- Reduce salt to 1/2 teaspoon.
- After adding cabbage & spices to the onions, saute for 2 minutes.
- Add one cup of drained sauerkraut and cook another 5 minutes.
- Finish per step #5.
Sauerkraut Version:
Thanks for this fantastic recipe. I doubled it – perfect fall comfort food.
I add some diced smoked sausage to this meal. For a quicker result, I sometimes use slaw mix instead of a head of cabbage.
It would be better if you use real Kluski ,homemade if possible, noodles. I grew up where we used the Kluski with cooked prunes and a little cinnamon. I am Polish and Slavic. Remember when you had to fast on Friday? that is what we ate;
Discovered we had no Caraway seed, so I used Fennel and some Paprika. Added a few Red Pepper flakes for a bit off heat. love it
I used fennel because I didn’t have caraway and chili flakes because I always like the heat. Delicious.
I made this today. Hot and soupy (humid) weather here in Massachusetts. So did a tiny bit of gardening in the early a.m. then made your recipe with the sauerkraut and…. it is delicious! I will be adding it to my favorites, thank you so very much Jenny. If I lived near by I would takes lessons with you if it were at all possible.đ„°
I just made this it is on the stove now. Followed the recipe to the letter. It is really good. The instructions are perfect.
Thanks Jenny
My husbandâs family background is Hungarian and they also make this dish called Kaposzta Teszta. I have taken Hungarian Cooking Classes for many years and find many similarities with Polish cuisine. We usually lightly brown the cabbage and onion and sometimes use bacon fat and crumbled bacon. However presented it is delicious.
As for your recipes & your videos they are truly inspirational & every time I look them you make me want to cook & enjoy such delicious meals as well. From your cabbage rolls to your meatloaf all I can say is that they are wonderful all the way. As for Haluski I love Haluski & if you want to add a little bacon bonus to it I totally recommend adding fully cooked crumpled up cracked pepper bacon to it last minute. Cheers & chow for now!
Oh my gosh — Cabbage Noodles! I grew up eating this and make it all the time. The only thing that is different is that we cook the cabbage a lot longer so that it’s super tender and it browns with the onions.
I grew up with this dish. My mom was Hungarian. Stuffed cabbage and cabbage and noodles comfort foods always except no bacon no pig keep kosher no worries food makes people come together
Thank you Jenny for sharing all of these wonderful recipes. This Haluski recipe is the best!
DearJenny,
I first was looking for a different guwumki receipe and found your mushroom one…so delicious and tender. Then the salmon patties..now the Haluski..I add mushrooms and small pieces of kielbasa. I am Polish and my family enjoyed everything I’ve made from your Polish recipe collection and I want to try to make the angel wings..I remember a lady in our town making and selling them along with her cheesecake during holiday times….thank you so much…Have a Merry Christmas..
Guwumki? Detaips, please.
Stuffed cabbages
I have been looking for vegetarian low oxalate food recipes and they are very hard to find. This recipe has simple and low oxalate ingredients. I am just going to omit the caraway seeds and switch up black pepper with white pepper. I canât wait to make it!
This is by far one of my favourite comfort foods, chocolate being my first.
I like to add a few cloves of garlic, finely chopped, and sometimes I add brown sugar to sweeten things up a bit.
Love this recipe so quick and easy ~ I also throw in some baby carrots
Hi. Can I use red cabbage in place of regular cabbage? Thanks! Stay well!
You can use red cabbage but, for a very long time, the family will be talking about the time you made blue halushki, lol. Tastes the same but the cabbage ends up turning the kraut & noodles a lovely pastel blue. Gram was a phenomenal cook but, later in her battle with Alzheimer’s, she used red cabbage for Easter halushki. It fit the Easter color scheme đ
Thank you so much for your recipe. Stay well.
I love this recipe. I also added some sliced kielbasa and mushrooms
I love this recipe and have made it a couple of times.
I sauté two large chopped garlic cloves with the onions and butter
I was born in Poland and most of my life I lived in Poland, but I am puzzled at the name of this dish. In my language, this will be called “kluski” or “lazanki”.
I am slovak and we call it haluskl. I live in a polish town and they never heard if haluski.
I’m Slovak too, and we have always called it halusky. I put bacon in mine, use much more fat, and finish with lots of freshly ground pepper. Just made some last week.
Hi Jolanta,
I was born in the US, but my parents came from Poland and we call this dish kluski too. I use bacon and the grease for the onions, like my mom used to make.
I’ve loved this dish since I was a little girl. Now I make it for my family & friends & everyone just loves it.
I put sugar on it, My husband likes it with salt.
No sauerkraut for me, just onions, cabbage & noodles.
Yummy!!!!
Love this recipe. I call it Lazy Pirogi. I love cabbage and sauerkraut in any recipe. Thanks so much!!
My husband is polish and his mom would make the lazy version too. With mushrooms!
My mother-in-law gave me this recipe years ago itâs nice to finally have the name. I make it all the time & serve it with pork tenderloin.
My family & I love this dish & have had it since I was a little girl. Now I make it for my 9 grandchildren, but I have never seen this dish with sauerkraut….does it make the dish taste sour? I make pork & sauerkraut a lot. (I was born in Germany & my family was from Czechoslovakia & Poland. I just found your web site and am excited to try some of your dishes. My mother cooked with handfuls, not cups, so sometimes I don’t have the right amounts in a recipe. When my children were in collage they would go to her house at Christmas break and video tape her cooking some of her Christmas dishes.
Such nice memories!!
Hi Olga,
Just want to say I love your story!
Nancy
Another phenomenal recipe!
Quick Easy Delicious – Happy tummies all around.
Thank you for sharing this recipe. Iâve come to trust any recipe of yours – they all work out beautifully & soooo good! Iâm so grateful – what a gift ?
My Grandma was from Croatia itâs called now! She made dishes like these and Iâm so excited to try them!
Wow. I am Ukrainian and family made something like this. My grandmother made this dish with sourcrourt too! Im gonna try this with the carraway seeds etc…
please where do I go to get your cookbook also name
My cookbook is out of print but almost all the recipes from the book are here on this website.
So sweet of you to share your recipes for free. Thank you so much, I appreciate the opportunity to learn how to cook food in new ways. We have a home fruit orchard and large vegetable and herb gardens, so I’m always on the lookout for new fast and tasty recipes so that it doesn’t seem like we’re eating the same things all the time.
Love your YouTube channel đ
Sincerely,
Marcheta
My grandmothers made noodles and cabbage called haluskin. Both were Hungarian and was served on special occasion. There was never a recipe but always 16 ounzes of egg noodles. Leftovers are great, cold. I make it as mom my did. Today you would carmalize the onion and the cabbage. It is excellent.
Funny, same recipe, different countries. No matter who we are, each heritage makes the same food.
I should have mentioned schmalz was used instead of oil and butter.
Now that I’m retired, I’m happy I found your website because I have more time to search to my heart’s content! I have made both your single loaf white and whole wheat bread, and was super pleased with how they turned out. I used to watch my mother make her bread without using a recipe and had never tried it on my own. I’ve already printed out a couple of recipes tonight, and will keep searching for more. Love your videos, they are so very helpful!
Made this and loved it! Thank-you Jenny….I’ve also made your fantastic cabbage rolls and wonderful white & WW breads! Thanks again….a fan from London, Ontario!
Made this tonight and it was a gigantic hit with my perogis!
Thanks Jenny for another great recipe
We belong to a National Polish Catholic Church in Mosinee Wi..
Polish food like Pierogis,Sauerkraut and Polish Sausage! Never had the Cabbage and Sauerkraut! Must try!
Love you style! Ribs are in the oven! Smells awesome! ???
Our church serves these Polish foods!
You don’t live in Texas by any chance. I am 100% Polish. Our family farm where mom was born is home to the oldest Polish catholic church in the US. We still visit this beautiful church in Panna Maria, Texas and I have a burial plot in their cemetery with my ancestors from Poland. My 94 yr old dad is from Kosciusko, Texas just a few miles away where h
Sent before I finished. My dad’s ancestors from Poland are buried with my grandparents in their cementry just a few miles away. We cook a dish the same way with mashed potatoes instead of noodles and sauerkraut. I love it! It is served with polish kielbasa sausage. I eat more cabbage than any other vegetable. I would love to try this dish and the dishes at your church.
my grandparents are polish. cant beat there cooking just love all your recipes.keep up the great work jenny.
Jenny do you have a babka recipe? Love your recipes!!!
I too wonder if you have a babka recipe
Oh Jenny, Came across your YouTube videos just by scrolling and I have so thoroughly enjoyed every one of them especially those on cooking ~ Polish. Parents deceased and now also a widow watching you cook online brings back so many wonderful memories- mama being Polish and daddy Ukrainian. Thank you. I have picked up ideas for changing my recipes that are similar to yours. And the hope and joy I once knew are renewed thanks to your cooking shows. It was such a surprise to find you online…I have told many people to watch you for inspiration and information on Polish cooking. Your humor is an added perk!
That is so beautiful! I was born in England of Polish parents and my Mama cooked like this too. Jenny is wonderful and authentic.
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Such a beautiful story with memories that touch the heart!!
Nancy
My Slovak grandmother made a similar dish except she used dumplings rather than egg noodles. Will give the noodles a try. Loved her cooking!!!
I make something similar to that. I add pierogi to the cabbage and fry it all together.
My husband LOVES haluski! I sprinkle in bacon on mine though đ
You need a cooking show on TV, cooking channel! Start by going on a
Cooking with one of the famous cooks. Youâll knock them dead! Your personality is so funny…please, promise, Iâll be so devoted to you.
Or start a new one, come cook with home cooks in our homes, I have a bunch of great recipes up my sleeve..instead of diners, drive-ins, and dives,
Moms, masters, and measures…you know what I mean? We can come up with something funominal …haha
JANET Carfaro
Hi Jenny, I truly appreciate the Polish recipes you publish.. I have fond memories of eating haluski at Polish wedding dinners. I learned the recipe acouple of years ago and like to toss in some keilbasa for a one pot meal.
Thanks for the vides and recipes.
Jenny, Will you ever publish on FACEBOOK again. Thank you,
Thank you Jenny. I am making this tonight using your sauerkraut version. I love sauerkraut!
Dear lovely Jenny,
I hail from the coal region of Eastern Penna. My grandmother was a
Lithuanian, we always had some sort of ” Stick to the Ribs ” dish. I miss
that type of cooking. Good, wholesome, filling. My favorites are BLINIES,
Potato bread with bacon strips, SOUSE & Blood pudding. Maybe you
could do one of those recipes sometime.
Very Respectfully & Sincerely
Martin Ringis
Marty, blinies are called nalesniki (nah-leh-shnee-kee) in Polish. Lots of recipes for both out there on the Web, but I would love to make Jenny’s recipe for them. (Don’t think it’s on JCC yet.)
Blinies and nalesniki are quite similar to French crepe Suzette. Yum.
Whoops, make that, blini or blinis …
Either way, I would like some in the plural right now!!
Hi Jenny!
I have your cookbook and am wondering if I were to mail it to you if you would sign it. Return paid postage of course.
It would make it so much more special when my daughter inherits it!
She has MS so we really appreciate your healthy recipes!
I have a collection of cookbooks but your recipes are my go-tos!
Thanks for your consideration,
Have a healthy, safe, blessed day
You should know that the recipes in my cookbook are not the same way I make them today. I am a better cook today so I have posted most of the recipes from the book here on this website in their updated, improved, and simpler formats. So I encourage you to use the website over the book for recipes. As a keepsake I would be happy to send you a signed book. Please send your mailing address and to whom you would like it signed and send it through the “Your Photos” link so it won’t be public: YourPhotos@JennyCanCook.com
I love your videos. When I get depressed at times I watch your videos andalways feel better. You are hilarious. I wish you would do more. You are very kind to send that lady a signed cookbook for her ill daughter. God Bless
Good recipe Jenny, thanks. To make it even easier replace the egg noodles with a couple packs of Top Raman noodles & 3/4 cup water for each packet. Break up the noodles & stir them into the cabbage, cook until they soak up most of the water, about 2 minutes.
I’ve been making this for 45 years. However, I use a 16 oz bag of noodles and substitute the cabbage with a large jar of sauerkraut, drained. I also add 2 links of smoked Polish sausage cut into thin slices.
That’s my favorite! I’m just curious, Are you part of Germany?
Sorry, I’m not German. I’m Polish.
You are a gem! Thanks for making all your recipes so cook friendly!
You are a hilarious lady. Thanks for making your recipes so user friendly.
The one comment about your recipes is that I would love to see a calorie breakdown.
They are cold Ćazanki?
I read that in Polish this dish is called Ćazanka. Haluski is the Czech name-can anyone else verify this?
I have made it four times in the last two months. Everyone loves it with a little bacon crumbled in. Delicious comfort food.
Jenny, I am so pleased that you posted this recipe. Definitely a Polish staple and you make things so easy. Love your recipes.
Hi Jenny!
I love your recipes and your videos!! I also have your cookbook. Everything is just so delicious and easy to make. Thank you so much!!
Antoinette
Dear Jenny!
This recepy brought to me memories from my childhood . I live in Canada for 51 years and never give up on food I enjoyed while living in Europe .
Thank you!
Canât wait for new recepy?!
You are so sweet lady!
Petronila
I’ve always loved cabbage and noodles cooked together but didn’t know it was actually a thing. Definitely going to try this easy recipe. It sounds delicious.