Recipe By LilBunny
Published Jun 8th
Prep 10m Cook 45m Additional - Ready In 55m
Servings 8 servings Calories 361.3

Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!

Recipe Ingredients

  • 1 (16 ounce) package egg noodles
  • ½ cup salted butter
  • 1 yellow onion, chopped
  • 1 large head cabbage, shredded
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  2. 2 Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
  3. 3 Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

Nutrition Facts

  • Calories 361.3
  • Carbohydrate 50.3 g
  • Cholesterol 77.5 mg
  • Fat 14.2 g
  • Fiber 6 g
  • Protein 10.2 g
  • Saturated Fat 8 g
  • Sodium 122.1 mg
  • Sugar 6.6 g

Chef's Notes

If you don't think you have enough butter, melt another 1/4 cup and add to cabbage.


  1. Made like my grandmas. The only thing I added was browned polish sausage to the mix since hubby would not say it without a meat. Hubby loved it.
  2. Wonderful simple recipe. Makes so much! Season to your liking and add sausages if you'd like. This is a nice recipe.
  3. Really good! I did add garlic while cooking cabbage & onion. I will make this again.
  4. Perfection. This is how I always have made it but I add some caraway seeds during the last 10 minutes. Always a staple in our house when the weather gets cool. Serve with Keilbasa and you have an awesome meal.
  5. A standard in my home. The only difference is how much I cook the cabbage and onions. I don't cover the pan, but keep sauteeing the cabbage and onions until they are very carmelized and golden brown. It makes it sweeter. It takes a bit longer but the flavor is fabulous. Try this as a - Read more ...
  6. I added a very light white wine to the steaming cabbage and my family loved it! #greekslovewine
  7. This is exactly how we were taught to make our Haluski (we always just call it noodles and cabbage) and we LOVE it. Simple easy and cheap meal that everyone enjoys YUM!
  8. My mother introduced me to this recipe over 40 years ago. I've made it in several variations over the subsequent years. I like to add a few coins of kielbasa occasionally and vary the pastas.
  9. Simple European dish less the bacon for lent!

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