Haluski, sautéed cabbage and noodles, is a delicious and easy side dish that is packed with maximum flavor. Try this dish with baked or grilled chicken thighs or your favorite sausage.
Prep Time: 10 minutes | Cook Time: ~30 minutes | Total Time: ~40 minutes
Ingredients:
1 head medium green cabbage
16 oz. dried egg noodles, extra wide / broad
½ stick unsalted butter, divided into 6 tablespoons
1 tsp. olive oil
½ tsp. salt for cabbage, 1 tsp. for cabbage and noodle mixture
1 Tbsp. salt for water (to boil noodles)
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
Directions:
Prep:
Bring large pot of water to a boil.
On a cutting board, slice cabbage into quarters and remove core from each quarter.
Coarsely cut into ½ inch strips.
Add olive oil to a very large skillet and bring to medium heat.
Sautéing Cabbage:
When skillet is hot, add cabbage. With tongs, toss occasionally for about 8-10 minutes. Be sure to evenly cook the cabbage by tossing in skillet.
To the cabbage, add ½ tsp. salt and cook for 3-4 minutes. You want to start to develop some nice color but not burn the cabbage. Continue to toss occasionally.
Boiling Noodles:
Around the same time that you start cooking the cabbage, the water for the noodles should be at a low boil. Boil the noodles for a bit less than the time most packages recommend, about 7-8 minutes. Once the egg noodles are cooked al dente, drain water, return to pot off-heat, and add 1 Tbsp. unsalted butter. Stir gently to melt butter and coat the noodles.
Sautéing Cabbage & Noodles:
Lower skillet heat to low and cover with lid until the noodles are ready to go in a pan (noodles should already have been boiling at this point for about 5 minutes).
Turn skillet back up to medium heat and remove lid. Add noodles and toss to combine.
Tossing occasionally, add rest of seasonings and butter, 1 Tbsp. at a time for about 2 minutes and let sit. Don’t let the mixture burn but give it a good color by mixing every 45-60 seconds.
After a few minutes, taste and adjust your seasonings and butter as necessary.
This can take from 10-15 minutes or longer, depending on how much crisp you prefer on your cabbage and noodles.
Transfer to serving bowl and let rest for about 5 minutes.
Enjoy!
Notes:
The cooking times are merely guidelines - Haluski is one of those dishes where I eyeball oil, butter, and seasonings and use my sight and taste to adjust as appropriate.
This dish tastes amazing with baked, grilled, or breaded chicken. I also like to plate this dish with chicken sausage and Parmesan cheese.
Many traditional recipes call for sliced onions. I don’t add them but feel free to add!
Huge thank you to my former mother-in-law, Denise, for teaching me this recipe (it’s one of my absolute favorites!) and sharing a bit of her childhood and heritage with me. She’s awesome and an excellent cook!
