Hungarian Haluski (Cabbage and Noodles Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
422 kcal
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Course
Main Course
Hungarian Haluski (Cabbage and Noodles Recipe)
Description
Hungarian Haluski (Cabbage and Noodles) centers on sautéed green cabbage and onion cooked until tender alongside crisp bacon. Egg noodles are boiled and then tossed into the skillet with the vegetables and bacon, allowing the flavors to mingle. Garlic is added near the end to deepen the aroma, and fresh parsley adds a clean finish. The reserved pasta water helps coat the noodles and creates a moist texture without heaviness.
The dish combines basic pantry ingredients to create a mild, savory meal with contrasts between crispy bacon bits and tender vegetables and noodles. It’s cooked on the stovetop in a single pan after boiling the noodles separately, keeping the preparation straightforward. The use of thick-cut bacon gives a more substantial smoky flavor than thinner varieties.
Hungarian Haluski is well suited as a side dish with meats but can also stand alone for a simple vegetarian-friendly meal if bacon is omitted. It warms well, making it convenient to prepare in advance and enjoy during the week.
For storage, keep leftovers refrigerated in an airtight container for several days to maintain freshness and flavor without sogginess. Reheat gently to preserve the texture of the cabbage and noodles.
Ingredients
- 5 ounces Bacon chopped, thick cut
- 5 cups green cabbage about half a cabbage, sliced
- 1 onion sliced, medium
- 2 cloves garlic minced
- 8.8 ounces egg noodle I used Pappardelle, DeLallo brand, package
- parsley for garnish, chopped
Instructions
- Place a large pot of salted water over high heat and bring to a boil. Cook the pasta according to package instructions. Drain and set aside, reserving 1 cup of the pasta water for later use.
- Meanwhile, cut the cabbage and onion in quarters. Sliced into strips. Remove the thickest white sections of the cabbage and keep the thinner white and green layers. Place a large skillet over medium heat. Add the bacon and saute until crisp. Then add the cabbage and onions. Saute for 5 minutes, then salt and pepper to taste. Toss in the garlic and saute another 5 minutes.
- Once the cabbage is tender, toss the pasta in the skillet. Stir to mix and add a little of the reserved pasta water to help blend the flavors. Taste for salt and pepper, then garnish with fresh chopped parsley. Serve warm.
Notes
- Store Haluski covered in the refrigerator for 3 to 5 days to enjoy as leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 422kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 76mg | 25% |
| Sodium | 265mg | 11% |
| Potassium | 411mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 34.6mg | 38% |
| Calcium | 66mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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