Polish Cabbage and Noodles (Haluski)

    15 min

    Onions and cabbage are sauteed in butter, then tossed with freshly cooked egg noodles. This dish is simple and really delicious. It takes less than 15 minutes to make.

    227 people made this

    Serves: 5 

    • 1 medium head cabbage, finely sliced
    • 2 red onions, finely sliced
    • 115g butter
    • 450g wide egg noodles or tagliatelle
    • salt to taste
    • ground black pepper to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Cook noodles in a large saucepan of boiling salted water.
    2. Meanwhile, heat butter in a frying pan over medium heat. Saute cabbage and onions until tender.
    3. Drain noodles and return to the saucepan. Add cabbage and onion mixture to the noodles and toss. Season with salt and pepper to taste.

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    Reviews in English (183)


    If you haven't tried this dish.........you should! Inexpensive, delicious, and filling. Our family has been making it for years. We use sweet onions diced. Lots of butter!  -  08 Oct 2013


    I also have been making this recipe for years. The only other thing I do is after I saute the cabbage I add chicken broth to the cabbage to steam. This way you can cut the butter down and give the cabbage more flavor. We love it!  -  13 Dec 2003  (Review from Allrecipes US | Canada)


    This was good, but didn't taste like my mother's! I called her and asked her what she did with hers. She chops up the cabbage, salts it, lets it sit for about 10-15 minutes, then rings the water out of it and sautees it in butter or margarine. And she DOESN'T use onions! I think the onions ruined it for me. It still tasted pretty good, but not as yummy as my mom's! Next time...no onions. 9/23/10 I made this recipe again using my mother's tips (see above) and OH.MY.WORD.!!!! It was PERFECT! Definitely (in my opinion) NO ONIONS! The cabbage gets a sweet taste when you cook it and, combined with the salt and butter, it's mouth-watering. Brings me back to my childhood! With no onions and salting the cabbage before you cook it, I give it FIVE STARS!  -  14 Mar 2006  (Review from Allrecipes US | Canada)