Cabbage and Noodles/Haluski
This is absolutely the recipe that you never knew you needed. When I think of my favorite comfort meal, this is the one. It’s super simple to cook up, and even easier to enjoy. I know it’s not the healthiest way to eat cabbage, but it’s by far my favorite–and it’s the only way that I’ve found that my kids don’t mind consuming it as well. I haven’t met many people who have ever heard of cabbage and noodles, so I’m thinking it may be more of a regional dish. I’ve heard that it’s Polish or Slovakian, but may also have Hungarian roots. If anyone knows the origins of the dish, feel free to share. Anyway, I love this recipe, and the leftovers won’t disappoint, either. I actually think the meal is best enjoyed the next day!
⏱️ 45 mins
- 1 tbsp olive oil or butter
- 14 oz kielbasa, sliced
- 1/2 onion, diced
- 1 head cabbage, chopped and rinsed
- 1/2 stick butter plus extra to taste (if desired)
- salt and pepper to taste
- pinch of red pepper
- 12 oz egg noodles (I use extra wide)
- In a large sauce pan or stockpot, heat oil, and mix in onions and kielbasa. Cook until onions are translucent, approximately 5 minutes, stirring as needed to prevent sticking and burning.
- Add 1/2 stick of butter and cabbage to pan. Cover and cook for about 15 minutes, stirring occasionally. Remove the lid. Add salt, pepper, and red pepper. Continue to cook without a lid until tender.
- In the meantime, bring salted water to a boil in a medium saucepan. Add egg noodles. Stir as needed, and cook until al dente. Drain and set aside.
- Once the cabbage has fully softened, combine with noodles. Stir everything together. If desired, add extra butter and/or seasoning.