Haluski Cabbage & Noodles

By Brooke CaisonPublished: Mar 3, 2022

Approved by the Delish Test Kitchen

3 Ratings

PHOTO: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI

Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

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This humble Eastern European dish is a combination of caramelized cabbage and onions, tossed with rich egg noodles; savory, crisp bacon; and of course, butter. Commonly eaten during the Lenten season but tasty enough to make year-round, this recipe can also be made with fluffy potato gnocchi or your favorite noodles.

For a heartier bite, swap the bacon for Polish kielbasa or your favorite smoked pork. (Andouille, chorizo, and pancetta make great alternatives.) Or you can go totally meat free—just add an extra 2 to 3 tablespoons butter to mimic the lost bacon fat.

The most traditional Haluski recipes keep it simple with cabbage, onions, bacon and noodles, but this one adds a punch of acidic lemon and fresh garlic to cut through some of the fattiness. Since this is so simple to make, the key to maximum deliciousness is coaxing the flavor out of the cabbage and onions by caramelizing them in butter and savory bacon fat. It might feel tedious, but take your time with this—we promise it’ll be totally worth it.

Made this? Let us know how it went in the comments below.

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Ingredients

6 oz.
thick-cut bacon, sliced into 1" pieces
6 Tbsp.
unsalted butter, divided
1
large onion, quartered and sliced
1
small (~1 ½ lbs.) green cabbage, quartered and sliced into thin strips
2
cloves garlic, sliced
9 oz.
wide egg noodles
2 tsp.
freshly ground black pepper
1 Tbsp.
lemon juice
Kosher salt

Directions

1. Step 1In a large, high-sided cast-iron skillet over medium heat, cook the bacon, stirring occasionally, until it begins to render and crisp, about 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the fat in the skillet (there should be about 2 to 3 tablespoons left).
2. Step 2Add 3 tablespoons of butter to the bacon fat and cook over medium heat. Once the foam has subsided and the butter has completely melted, reduce heat to medium-low and add the onion and a large pinch of salt. Cook the onion until soft and beginning to brown, about 10 minutes. Add cabbage and another pinch of salt, stirring to ensure the cabbage is evenly coated with fat.
3. Step 3Increase heat to medium-high and continue to cook, stirring often, until cabbage has wilted and started to caramelize. The cabbage will be ready when it’s reduced in volume by half, about 12 minutes.
4. Step 4While the cabbage mixture cooks, prepare the egg noodles. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook noodles according to package directions until al dente. Reserve ½ cup of pasta water before draining.
5. Step 5When cabbage is cooked, make a well in the center of the pan. Add the garlic and cook for 1 minute. Add noodles, reserved pasta water, remaining 3 tablespoons butter, pepper, a pinch of salt, and reserved bacon to the cabbage mixture. Gently stir to combine until the butter is completely melted. Drizzle with lemon juice and season to taste before serving.