What the heck is this?
Let’s break it down: buttery egg noodles, melt-in-your-mouth cabbage, sweet caramelized onions, and crispy bacon all tangled up in a glorious, golden tangle of comfort. That’s Haluski, a beloved Eastern European dish that basically tastes like a warm hug in a bowl. If mac and cheese and sautéed cabbage had a deliciously Eastern European baby, this would be it. It’s humble, hearty, and ridiculously satisfying — the kind of food that makes you want to put on fuzzy socks, light a candle, and forget your to-do list.
Why You’ll Love This Recipe
Comfort food to the max — warm, buttery, and satisfying.
Uses pantry and fridge staples — nothing fancy here.
Feeds a crowd on a budget.
Ready in under an hour, start to finish.
Makes the whole house smell like heaven.
Leftovers? Even better the next day.
The Good Stuff You’ll Need
12 oz wide egg noodles
1 lb green cabbage, cored and thinly sliced
1 large yellow onion, thinly sliced
6 slices thick-cut bacon, chopped
3 tbsp unsalted butter (plus more if you’re living right)
Salt + black pepper to taste
Optional: a pinch of caraway seeds or a dash of apple cider vinegar for a little zing
Let’s Do This
Step 1: Cook the Noodles
Bring a big ol’ pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain, toss with a little butter to keep them from sticking, and set aside.
Step 2: Fry the Bacon
In a large, deep skillet or Dutch oven, cook the chopped bacon over medium heat until crispy and browned. Use a slotted spoon to transfer it to a paper towel-lined plate. Don’t you dare toss that bacon fat — that’s flavor gold.
Step 3: Caramelize the Onions
Add the sliced onions to the bacon fat in the skillet. Cook over medium-low heat, stirring occasionally, until golden and soft — about 15–20 minutes. Be patient here. This is where the magic happens.
Step 4: Sauté the Cabbage
Once the onions are jammy and beautiful, add the cabbage to the skillet. Season with salt and pepper. Cook for about 10–15 minutes, stirring often, until the cabbage is soft and starting to brown in spots. Add a little butter if the skillet gets too dry.
Step 5: Bring It All Together
Add the cooked egg noodles and crispy bacon to the skillet with the cabbage and onions. Toss everything gently to combine. Taste and adjust seasoning — more salt? A crack of pepper? Maybe a knob of butter for good measure? You do you.
Step 6: Serve and Devour
Serve hot, straight from the skillet or piled into a big serving bowl. It’s rich, hearty, and totally unfussy — no garnish required (but a sprinkle of parsley won’t hurt).
Serving Suggestions
Great as a main with a side salad or pickles to cut the richness.
Serve it as a side with kielbasa, pork chops, or roast chicken.
Leftovers make a killer brunch base — just top with a fried egg.
Switch It Up
Go vegetarian: Skip the bacon and add sautéed mushrooms for a savory punch.
Try red cabbage for a colorful twist (just know it’ll dye the noodles a bit).
Add garlic or a splash of vinegar for extra depth.
Make it creamy: Stir in a dollop of sour cream at the end.
Make-Ahead Tips
You can caramelize the onions and cook the cabbage a day ahead. Just store them in the fridge and reheat gently before tossing with fresh noodles.
Leftovers last up to 4 days and reheat beautifully in a skillet or microwave.
Questions People Actually Ask
Q: Can I use bagged coleslaw mix instead of fresh cabbage?
A: Absolutely! It’s a great shortcut. Just make sure it’s plain, no dressing.
Q: Can I freeze Haluski?
A: It freezes okay, but the noodles get a little soft. Still tasty, just not quite as perfect as fresh.
Q: What kind of bacon works best?
A: Thick-cut is ideal, but honestly, any bacon will bring the salty-smoky magic.
Q: Is Haluski Polish or Slovak?
A: It’s a bit of both — popular across Poland, Slovakia, and other parts of Central and Eastern Europe. Basically, it’s everyone’s cozy classic.
Haluski: Egg Noodles With Caramelized Onions, Bacon, & Cabbage
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
Let’s break it down: buttery egg noodles, melt-in-your-mouth cabbage, sweet caramelized onions, and crispy bacon all tangled up in a glorious, golden tangle of comfort. That’s Haluski, a beloved Eastern European dish that basically tastes like a warm hug in a bowl. If mac and cheese and sautéed cabbage had a deliciously Eastern European baby, this would be it. It’s humble, hearty, and ridiculously satisfying — the kind of food that makes you want to put on fuzzy socks, light a candle, and forget your to-do list.
Ingredients
12 oz wide egg noodles
1 lb green cabbage, cored and thinly sliced
1 large yellow onion, thinly sliced
6 slices thick-cut bacon, chopped
3 tbsp unsalted butter (plus more if you’re living right)
Salt + black pepper to taste
Optional: a pinch of caraway seeds or a dash of apple cider vinegar for a little zing
Instructions
Step 1: Cook the Noodles
Bring a big ol’ pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain, toss with a little butter to keep them from sticking, and set aside.
Step 2: Fry the Bacon
In a large, deep skillet or Dutch oven, cook the chopped bacon over medium heat until crispy and browned. Use a slotted spoon to transfer it to a paper towel-lined plate. Don’t you dare toss that bacon fat — that’s flavor gold.
Step 3: Caramelize the Onions
Add the sliced onions to the bacon fat in the skillet. Cook over medium-low heat, stirring occasionally, until golden and soft — about 15–20 minutes. Be patient here. This is where the magic happens.
Step 4: Sauté the Cabbage
Once the onions are jammy and beautiful, add the cabbage to the skillet. Season with salt and pepper. Cook for about 10–15 minutes, stirring often, until the cabbage is soft and starting to brown in spots. Add a little butter if the skillet gets too dry.
Step 5: Bring It All Together
Add the cooked egg noodles and crispy bacon to the skillet with the cabbage and onions. Toss everything gently to combine. Taste and adjust seasoning — more salt? A crack of pepper? Maybe a knob of butter for good measure? You do you.
Step 6: Serve and Devour
Serve hot, straight from the skillet or piled into a big serving bowl. It’s rich, hearty, and totally unfussy — no garnish required (but a sprinkle of parsley won’t hurt).
Notes
Go vegetarian: Skip the bacon and add sautéed mushrooms for a savory punch.
Try red cabbage for a colorful twist (just know it’ll dye the noodles a bit).
Add garlic or a splash of vinegar for extra depth.
Make it creamy: Stir in a dollop of sour cream at the end.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~450 kcal per serving
- Fat: ~45g
- Carbohydrates: ~24g
- Protein: ~16g