Two Pan Haluski
Discover the ultimate comfort food with this Two Pan Haluski recipe—a delightful fusion of buttery egg noodles and caramelized cabbage that comes together in just 40 minutes! Perfectly seasoned with garlic, black pepper, and optional paprika for a subtle smoky kick, this traditional Eastern European dish is elevated by its two-pan cooking method, ensuring every component is perfectly textured and flavorful. Tender egg noodles are lightly toasted in garlic-infused butter, while sweet green cabbage and onions caramelize into golden perfection in a separate skillet. Toss everything together, garnish with fresh parsley for a bright finish, and enjoy a hearty, satisfying meal that's as simple as it is delicious. Ideal for busy weeknights and family dinners, this haluski recipe is comfort food at its finest.
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Recipe Information
Ingredients
- 12 oz Egg noodles
- 6 tbsp Butter
- 2 tbsp Olive oil
- 1 large Yellow onion
- 1 medium head Green cabbage
- 3 Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika (optional)
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain, toss with 2 tablespoons of butter, and set aside.
While the noodles are cooking, prepare the vegetables. Thinly slice the onion, core and slice the cabbage into thin strips, and mince the garlic.
Heat a large skillet over medium heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter has melted, add the onions and cook for 5 minutes, stirring occasionally, until soft and translucent.
Add the cabbage to the skillet and season with salt, black pepper, and paprika if using. Cook for 15 minutes, stirring frequently, until the cabbage is wilted, slightly caramelized, and golden in spots.
In a second pan, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cooked egg noodles to the pan with the garlic butter and toss to coat. Cook for 2-3 minutes, allowing the noodles to become lightly toasted, then remove from heat.
Combine the buttered egg noodles with the cabbage mixture and toss well. Taste and adjust seasoning if needed.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 9.6 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 583 mg | 12% | |
*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.
