Haluski Pan Fried Cabbage and Noodles
Transform simple ingredients into comfort food magic with Haluski, a classic pan-fried cabbage and noodles dish that’s hearty, flavorful, and perfect for weeknight dinners or a cozy family meal. This Eastern European-inspired recipe combines tender egg noodles, buttery caramelized cabbage, and sweet onions, all sautéed to golden perfection in a single skillet. Infused with the subtle heat of optional paprika and finished with a sprinkle of fresh parsley, Haluski is an irresistible combination of textures and savory flavors. Ready in just 40 minutes, this budget-friendly, one-pan wonder is easy to prepare and makes a satisfying vegetarian main or a delicious side dish—ideal for any occasion. Serve it hot, and let the rich aroma take center stage at your table!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 8 tablespoons butter
- 1 large yellow onion
- 1 medium head green cabbage
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain the noodles and set aside.
2. While the noodles are cooking, prepare the vegetables. Thinly slice the yellow onion and shred the cabbage into bite-sized strips. Mince the garlic.
3. In a large skillet or sauté pan, melt 4 tablespoons of butter over medium heat. Add the sliced onions and cook for 3-4 minutes, stirring occasionally, until they become translucent.
4. Add the shredded cabbage to the skillet. Cook for 8-10 minutes, stirring occasionally, until the cabbage softens and begins to caramelize. Season with salt, black pepper, and paprika (if using).
5. Add the minced garlic to the skillet and cook for 1-2 minutes, or until fragrant. Be careful not to let the garlic burn.
6. Push the cabbage mixture to one side of the skillet and add the remaining 4 tablespoons of butter. Allow the butter to melt, then add the cooked egg noodles to the skillet and toss them gently to combine with the cabbage mixture.
7. Continue cooking for another 5 minutes, letting the edges of the noodles and cabbage brown slightly for extra flavor. Adjust seasoning with additional salt and pepper as needed.
8. Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
