St. Patrick's Day is around the corner and there's cabbage everywhere you turn. Although it might not be your typical Irish dish, I can't resist making it this time of year. Haluski is made with egg noodles and tossed with buttery caramelized cabbage. It is a warm and comforting meal that reminds me of my childhood every time I make it. My great-grandmother was from (at the time) Czechoslovakia. She passed the dish on to my mother, who made her own modifications over time. Now I make it for my family, and they go crazy for it. I think yours will too! This dish is vegetarian but can easily be made vegan too. I hope you give it a try!
Ingredients For Haluski
This is my family's version of Haluski. I love the simplicity and how quickly it comes together. It's perfect for a weeknight meal. Here's what you'll need:
- Egg Noodles- These noodles work best in this dish because of their rich flavor and shape.
- Green Cabbage- There varieties of cabbage but I use green cabbage for this recipe. You can probably use any type but cooking times and textures may vary. You might be pleasantly surprised at how sweet and delicious the cabbage is once it's sautéed and caramelized. It's so good it's hard not to gobble it up before the meal is complete!
- Onions- Sweet and savory they enhance the flavor of the cabbage and add depth and dimension to the dish.
- Bread Crumbs- Lightly tossed in a bit of oil before toasting to golden perfection. Use seasoned bread crumbs to add wonderful texture and flavor.
- Cottage Cheese- (if vegan, omit or use a vegan alternative) Tangy, creamy cottage cheese just happens to be the perfect compliment to the flavors in this dish. It also adds protein and gives the dish a little more sustenance.
- Butter- (if vegan use vegan butter ) Just a pat, adds a rich creaminess and prevents the noodles from drying out.
- Olive Oil- I use a combination of olive oil and butter to get the best flavor and to cut back a bit on saturated fat.
How To Make Haluski
- While the water is boiling for the egg noodles I make the crispy breadcrumbs by tossing them in a frying pan with a touch of olive oil.
- Once the breadcrumbs are toasted, I remove them from the pan and lightly sauté the sliced cabbage and onions in a little olive oil until golden and caramelized.
- The cooked egg noodles are tossed with the cabbage and onions along with a pat of butter which makes it silky and creamy.
- The dish is topped with the toasted breadcrumbs and a dollop of cottage cheese (which is optional).
Nutrition Notes About Cabbage
Cabbage is often an overlooked vegetable. But it's loaded with nutritional benefits and rich in phytochemicals (meaning, it has a lot of beneficial antioxidant and anti-inflammatory properties). It's also a budget friendly ingredient. There are so many varieties of cabbage to experiment with. I use red cabbage in tacos, and green cabbage in rice and noodle dishes like this one. Fermented cabbage is great in sandwiches, slaws and wraps. How do you love eating cabbage?
Let me know if you give this recipe a try in the comments below!
Follow me on Instagram and TikTok as I take you through the process of making this dish and for other plant-based inspo!
If you enjoyed this recipe you may also like Creamy Tagliatelle with Kale.
Haluski (Noodles and Cabbage)
- 16 oz package egg noodles
- 4-5 cups green cabbage thinly sliced
- 1 onion thinly sliced
- ½ cup seasoned breadcrumbs
- 1 cup cottage cheese optional but recommended
- 1 tablespoon butter plus more if needed
- 2 tablespoon olive oil
- coarse salt
- freshly ground pepper
- Bring a large pot of water to a boil for the egg noodles and cook according to package directions.
- While noodles are cooking, heat half the olive oil on medium high heat, in a large frying pan. Add the breadcrumbs and toss to combine with oil. Toast until golden brown about 3-4 minutes.
- Carefully remove breadcrumbs from the pan and set aside in a small bowl. Once the pan has cooled enough, wipe it with a paper towel to remove any leftover crumbs.
- In the same pan, turn the heat back on to medium high and add the remaining olive oil. Add the onions and a pinch of salt and sauté for about 3 minutes until translucent. Add in the cabbage and another pinch of salt. It will seem like a lot of cabbage, but it will wilt down significantly. Cover the pan with a lid for about 3 minutes. This will help speed up the wilting process and allow the cabbage to begin to brown.
- Remove the lid and sauté cabbage until it is completely wilted and caramelized (golden brown). This may take another 10 minutes or so.
- Add the cooked noodles to the pan with the butter and gently toss to combine everything together. If noodles seem dry, add more butter or olive oil. Season with salt and pepper.
- Top with some of the toasted breadcrumbs and a dollop of cottage cheese.