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    Home » Recipes » Mains

    Fried Cabbage and Noodles (Haluski)

    Published: Apr 21, 2022 · Modified: Jun 5, 2024 by Petra Kupská | Cook Like Czechs · 7 Comments

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    • 185shares

    Let's make an easy yet delightful recipe for fried cabbage with noodles and crisp bacon, a delicious dish called Haluski! Here is the Czech version, which is wonderfully fragrant with caraway seeds and boasts a perfect sweet and sour taste.

    Fried cabbage and noodles served in a bowl, sprinkled with shredded cheese.

    I came across this food when I was doing some research on Slovak halusky (halušky). Authentic Slovak halusky are small dumplings made of grated raw potatoes and flour, dropped into the water, and then cooked.

    But then there are the Polish and Hungarian versions of the recipe. These are characterized by the use of classic pasta, most often noodles or bow tie pasta. The Poles and Hungarians name their meal haluski. Here you will find more Hungarian recipes.

    Haluski is one of the excellent cabbage recipes, originating from Eastern Europe. It represents delicious comfort food, and the best part is that the dish uses only simple ingredients easily available in any grocery store!

    MY TIP: Try Czech braised red cabbage (it goes brilliantly with roast duck!)

    ➜ Ingredients

    Haluski ingredients listed with captions.

    To make haluski, fried cabbage and noodles, you will need:

    • A fresh head of cabbage; white or green
    • Smoked bacon; whole or sliced. An acceptable substitute for bacon is Italian pancetta. Cut the bacon into small pieces.
    • Onion; peeled and finely chopped
    • Lard; for authentic taste. If you don't have lard, go for unsalted butter or vegetable oil such as sunflower or Canola.
    • Caraway seed; it is a very popular spice in the Czech Republic. Caraway seeds give this cabbage dish lot of flavor!
    • Salt and sugar; to season the cabbage mixture
    • Vinegar; I use white wine vinegar, which has a milder taste. If you use regular vinegar, adjust the amount added to your taste preferences.
    • Pasta; such as wide egg noodles or bow tie pasta
    • Cheese; for the final sprinkling of the meal. Shredded parmesan cheese tastes best, I totally recommend it! Stir cream cheese, cottage cheese, or sour cream into the finished dish for a milder taste, or omit the cheese altogether.
    • Green parsley; optional. I garnish the food with chopped fresh parsley leaves. They give it a better look and an interesting contrast in color.

    MY TIP: Those who prefer a bold flavor season the meal with a little freshly ground black pepper.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with photos

    STEP 1: Remove the outer wilted leaves from the cabbage, halve it and cut out the tough stem. Cut the cabbage into small pieces.

    Shredded cabbage.

    STEP 2: Put the cabbage in a large colander and scald it with about two quarts of boiling water. 

    STEP 3: Heat the lard or butter in a large frying pan over medium-high and throw in the finely chopped onions. Let it turn lightly golden, don't forget to stir! Add the caraway seeds to the caramelized onion and leave them to infuse for half a minute. Then add the pieces of bacon and fry briefly until crispy.

    Frying onions and bacon in a white pan.

    STEP 4: Add the scalded cabbage, season with two teaspoons of salt, and stir. Fry for about five minutes; keep stirring. Pour half a ladle of water over the cabbage, and turn the heat down to a minimum. Cover the pot and let it sauté slowly for 30 minutes. Stir from time to time.

    Shredded cabbage with bacon in a pot.

    STEP 5: Meanwhile, cook the noodles in a large pot of water according to the package directions. Drain and rinse the pasta to stop the cooking process.

    STEP 6: Season the sautéed cabbage with sugar and vinegar, and add salt to taste. Finally, stir in the cooked noodles, increase the heat and fry everything while stirring for about five minutes.

    Haluski made with fried cabbage and bow tie pasta.

    STEP 7: Serve the fried cabbage with noodles warm as a main course. Sprinkle the dish on the plate with chopped green parsley and grated Parmesan or other cheese of your choice.

    Haluski made of fried cabbage and pasta, served in a bowl, sprinkled with cheese.

    ➜ Storage

    Wait for the haluski to cool completely and store it in an airtight container in the fridge, where the cabbage will keep for up to five days.

    ➜ Useful tips

    • Scalding the cabbage removes pungent substances from it, which are not pleasant for everyone. The cabbage also becomes tender and will be softer sooner when cooked.
    • I like this food best on the second day. I melt some butter in a frying pan over medium heat and fry the food in it. This step gives the dish another dimension of flavor, and I guarantee that even die-hard vegetable haters will love it!
    • Equipment: A wide 11-inch (28 cm) diameter pan, a large skillet, or a Dutch oven with a lowered rim and a well-fitting lid are suitable for this recipe.

    More tasty cabbage recipes:

    • Czech sauerkraut soup
    • Sweet and sour cabbage
    • Szegediner Goulash
    • Creamed green beans
    • Sweet and sour red cabbage

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Fried cabbage with pasta Polish haluski.

    Fried Cabbage and Noodles (Haluski)

    Author: Petra Kupská | Cook Like Czechs
    Let's make an easy and delightful recipe for fried cabbage with noodles and crisp bacon, called haluski! This Czech version is wonderfully fragrant with caraway seeds and has a perfect sweet and sour taste.
    4 from 2 votes
    Prevent your screen from going dark
    Print recipe
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Servings: 4

    Tap or hover to scale

    Ingredients 

    • 2 pounds fresh cabbage green or white
    • 4 ounces smoked bacon whole or sliced
    • 2 Tablespoons lard (or butter / sunflower oil)
    • 1 medium onion peeled and finely chopped
    • 1 teaspoon caraway seeds
    • 1 Tablespoon white wine vinegar
    • 1 Tablespoon granulated sugar
    • 2 teaspoons salt
    • 9 ounces bow tie pasta (or wide egg noodles)

    To finish:

    • 4 Tablespoons Parmesan shredded
    • 2 Tablespoons parsley leaves chopped

    Instructions 

    • Remove the outer wilted leaves from 2 pounds fresh cabbage, halve it and remove the tough stem. Cut the cabbage into small pieces.
    • Put the cabbage in a large colander and scald it with about two quarts of boiling water. 
    • Heat 2 Tablespoons lard in a large frying pan over medium-high and throw in 1 medium onion, finely chopped. Let it turn lightly golden, don't forget to stir! Add 1 teaspoon caraway seeds to the caramelized onion and leave them to infuse for half a minute. Then add 4 ounces smoked bacon, roughly sliced, and fry briefly until crispy.
    • Add the scalded cabbage, season with 2 teaspoons salt, and stir. Fry for about five minutes; keep stirring. Pour half a ladle of water over the cabbage, and turn the heat down to a minimum. Cover the pot and let it sauté slowly for 30 minutes. Stir from time to time.
    • Meanwhile, cook 9 ounces bow tie pasta in a large pot of water according to the package directions. Drain and rinse the pasta to stop the cooking process.
    • Season the sautéed cabbage with 1 Tablespoon granulated sugar and 1 Tablespoon white wine vinegar, and add salt to taste. Finally, stir in the cooked noodles, increase the heat and fry everything while stirring for about five minutes.
    • Serve the fried cabbage with noodles warm as a dinner. Sprinkle the dish on the plate with 2 Tablespoons parsley leaves and 4 Tablespoons Parmesan or other cheese of your choice.

    Notes

    • The basic recipe makes about 4 portions.
    • STORAGE: Wait for the Haluski to cool completely and store it in an airtight container in the fridge, where the cabbage will keep for up to five days.
    • Scalding the cabbage removes pungent substances that some may find unpleasant. It also makes the cabbage tender and ensures it cooks more quickly.
    • I like this dish best on the second day. I melt some butter in a frying pan over medium heat and reheat the food in it. This step adds another dimension of flavor, and I guarantee even die-hard vegetable haters will love it!

    Nutritional estimate pro serving

    Calories: 402kcal | Carbohydrates: 67g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 1299mg | Potassium: 596mg | Fiber: 8g | Sugar: 13g | Vitamin A: 432IU | Vitamin C: 88mg | Calcium: 177mg | Iron: 2mg
    Servings: 4
    Calories pro serving: 402
    Course: Main Course
    Cuisine: Czech
    Keyword: Pasta recipes, Vegetable Recipes
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.

    People often wonder how to spell haluski correctly. The Slovak and Czech versions are halušky. The Poles and Hungarians have haluski. But there are also other names that are created by minor swapping of syllables and simple misspellings, such as huluski, halushki, halishki or heluski.

    • 185shares

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    Comments

    1. Sarah says

      June 08, 2023 at 7:35 pm

      5 stars
      Delicious! And so easy! Next time, I will double the caraway seeds - I love caraway seeds. Thanks for so many great recipes!

      Reply
      • Anicka Cooklikeczechs.com says

        July 29, 2023 at 2:16 pm

        Hi Sarah, I am very happy the recipe was success! Thank you for your feedback!

        Reply
        • Agnieszka says

          March 14, 2025 at 2:31 pm

          The Polish version of this recipe is one of my favourite dishes in the world, so definitely this recipe is exciting. Thank you for sharing!

          Reply
          • Petra Kupská | Cook Like Czechs says

            March 31, 2025 at 9:12 pm

            It is favourite of many, such a people pleaser. Thank you for the feedback.

            Reply
    2. Kathy Ashby says

      May 04, 2024 at 2:31 am

      May 4, 2024
      what is the actual measurement of a ladle?

      Thank you.
      Kathy

      Reply
      • Petra Kupská says

        May 06, 2024 at 8:31 am

        Hi Kathy, thanks for your question. My ladle is about 3/4 cup.

        Reply
    3. Marian Minar says

      April 04, 2025 at 9:52 pm

      3 stars
      Halušky are known to be a type of pillowy little potato dumplings, similar in shape to gnocchi, but made with a batter of flour and potatoes. Combined with feta, some soft goat cheese and bacon, garnished with chives makes it a heavenly dish. They go very well with cabbage and bacon too, beating your pasta version. Givi it a try!

      Reply

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    Hi there, I am Petra, born and raised in the Czech Republic, a self-taught home cook with over 20 years of experience. I am on a mission to keep Czech culinary heritage alive by sharing cherished recipes & stories with nostalgic hearts worldwide.

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