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Fried Cabbage and Noodles

Cabbage and Noodles, pan-fried with onions in butter, is pure comfort food. It’s the type of plain and simple fare that makes bellies full and happy. Serve it as a side dish or, as we often do in our house, as a full meal. This is a budget-friendly dish that your family will love.



Fried Cabbage and Noodles

Where I grew up, in the mountains of the coal and steel region of southwestern Pennsylvania, just outside of Pittsburgh, we call this haluski (pronounced hal-oosh-sky). And in Pittsburgh and the surrounding region, it’s a very popular dish – no fair, food truck or celebration is complete without it. It’s is a dish of central and eastern European origins, particularly Polish, Ukrainian, Slovak, German, and/or Hungarian traditions (although my Polish husband would probably call this kluski z kapusta), but it’s also a common Pennsylvania Dutch recipe, referred to simply as Fried Cabbage and Noodles.

And while other cooks in other parts of the world sometimes make their versions of this recipe with potato dumplings, Pittsburgh-style haluski is typically made with homemade or store-bought egg noodles, along with cabbage, caramelized onions, and lots and lots of butter. It’s seasoned simply with just salt and pepper, and maybe a dash of paprika. Add in some kielbasa, and/or some bacon to make it an even heartier meal. Plain, simple, and oh-so-delicious.



Before we get to the recipe, let’s talk ingredients:

Butter – Use your favorite salted or unsalted butter in this recipe. This is a very unfussy recipe, and you can adjust the amount of salt to your liking when seasoning the dish.

Canola oil – I like to add a tablespoon of oil just to keep the butter from getting dark and burning, but you can skip the oil and use all butter – just be careful not to burn it. You can also use another kind of neutral-flavored, like grapeseed or avocado oil, in place of canola. Olive oil is also acceptable but it might add a slight olive-oil flavor.

Onions – I prefer a yellow onion, but use whatever onion you like and have on hand.

Cabbage – A small to medium-sized head of green cabbage is what I use. Savoy cabbage will work, too. I’m not precise in my measurements here because the recipe is flexible. If you love cabbage or want to reduce the carbs, use fewer noodles and more cabbage. If you are more interested in the buttered noodles, use more noodles and less cabbage.

Egg Noodles – If I’m not using my homemade egg noodles, I like to use the store-bought wide egg noodles that are made without the yolks. They have a bit of a firmer texture and seem to hold up well in this recipe. Use whatever egg noodle you prefer.

Pittsburgh-Style Haluski (Fried Cabbage and Noodles) with Kielbasa

Fried Cabbage and Noodles with Kielbasa – Yum!



Cook’s Tips:

  • When boiling the noodles, don’t overcook them. They should still be firm and slightly chewy because they will continue to cook when added to the cabbage.
  • Before draining the noodles, reserve 1/4 cup of the starchy cooking liquid. I sometimes find it helpful to have on hand in case the cabbage and noodles seem too dry or I feel like I need to add in a little bit of liquid to bring everything together.
  • Although it’s not a traditional ingredient, I sometimes add finely-diced green bell pepper for a little extra flavor.
  • If you want to round out the dish with some meat, add some bacon and/or kielbasa to this recipe.
  • If you plan on adding in some bacon, don’t waste the delicious bacon grease. Cook your bacon, then remove to a towel-lined plate. Then go ahead and fry the onions and cabbage in the bacon grease, adding in a tablespoon of butter (or two) if necessary. Crumble in the cooked bacon at the end and toss everything to combine.
  • If adding kielbasa, you’ll want to slice the kielbasa and saute until golden brown, then toss with the finished dish.
  • If you enjoy a creamy dish, toss the fried cabbage and noodles with a bit of cottage cheese and/or sour cream.

If you try this recipe, I hope you love it! Leave a review for this recipe or give it a rating in the comments below.

My Homemade Roots

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Fried Noodles and Cabbage

Fried Cabbage and Noodles

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 5 tablespoons butter, divided
  • 1 tablespoon canola or other neutral-flavored cooking oil
  • 2 medium onions, sliced
  • 1 small head of cabbage, cored and sliced or shredded
  • 3 tablespoons water
  • 8 ounces egg noodles, cooked al dente
  • Salt and pepper
  • Dash of sweet or smoked paprika

Instructions

  1. Heat a large, deep pan over medium heat. To the pan, add 3 tablespoons of butter and 1 tablespoon of oil. Add onions and cook for 8-10 minutes or until they begin to soften and become lightly golden brown.
  2. Add shredded cabbage to the onions and toss to combine. Add 3 tablespoons of water to the pan, reduce to medium low, and cover with a lid. Allow mixture to simmer for 15 minutes (or until cabbage is tender). stirring occasionally.
  3. Remove lid from pan, stir in remaining 2 tablespoons of butter, then toss cooked egg noodles with onions and cabbage. Turn heat up to medium and allow everything to cook together for 8-10 minutes, giving everything a toss frequently. Be sure to adjust the heat so that the cabbage and noodles get slightly crispy in places, but so that it does not burn. If the pan seems a bit dry, you can add a few more tablespoons of butter, or a little bit of water or reserved cooking liquid.
  4. Remove pan from the heat and season to your taste with salt and pepper. Sprinkle with paprika before serving.

Fried Cabbage and Noodles (Haluski)

For more great recipes, visit my friends at:

Meal Plan Monday at Southern Bite

Weekend Potluck at The Country Cook

22 Comments

  • Linda
    August 11, 2020 at 12:11 am

    This was a awersome recipe will make it again. Thank You Melissa for your great receipes and ideas.

    Reply
    • Cecelia
      August 14, 2020 at 11:53 am

      Cabbage and noodles is one of my favorite sides to make. I did not know there was a recipe for it. Thanks for sharing. I also grew up in Pennsylvania.

      Reply
      • Melissa
        August 15, 2020 at 4:49 pm

        I think it’s one of those recipes that is more of an idea than a recipe because every cook makes it a little differently. And we love it as a side, too! Hope you have a great weekend!

        Reply
  • […] Fried Cabbage & Noodles by My Homemade Roots […]

    Reply
  • BRETT WILEY
    August 14, 2020 at 2:06 pm

    Oh this dish is so delicious I am a cabbage kid.. at heart anyway…
    But please beware Take your gas extra whatever you’re using for gas before you eat !!!! .. by the way I’ve had this recipe or similar to it for years My wife’s from a coal mines and stuff up in West Virginia…..
    You know up there where they ask you how come there’s not a screen door on a submarine….lololol..

    Reply
    • Melissa
      August 15, 2020 at 4:46 pm

      Yes, cabbage does tend to have that effect. LOL. But it so good, it’s worth it. 🙂

      Reply
  • Donna A Pollock
    August 14, 2020 at 5:07 pm

    Hey Melissa
    I’m like so many other gals out there that follow you a huge cabbage lover……….especially fried cabbage. I have not ever heard of this recipe, but I will try this tonight. It sounds so delicious and I can’t wait to try it.
    Thank you so much for all of your great, awesome, recipes. I love getting them
    Have a very happy weekend.
    Donna Pollock

    Reply
    • Melissa
      August 15, 2020 at 4:45 pm

      I am definitely a huge cabbage lover, too! I really hope you enjoy this recipe and thank you so much for your kind words. I’ll be putting out some more recipes soon, so keep a lookout for them. Hope you have a great weekend.

      Reply
  • Lisa Mills
    August 14, 2020 at 5:18 pm

    I have been making this for over 31 years, tasting it for the first time after moving to central PA from New York in 1989. It is a very versatile recipe, though we usually just make it with noodles, cabbage and onions. When I was working, we used to have a ‘carb’ night at the hospital I worked at and this is one dish we had alot! Thanks for sharing the recipe.

    Reply
    • Melissa
      August 15, 2020 at 4:43 pm

      Carb night – I love it! This is definitely not a recipe for anyone watching their carbs! LOL

      Reply
  • PATRICIA LEE
    August 14, 2020 at 7:21 pm

    This is so good!! I cooked the cabbage, onion, diced red bell pepper and shredded carrot in bacon grease. Seasoned with garlic and lemon pepper. Added diced cooked bacon at the end.

    Reply
    • Melissa
      August 15, 2020 at 4:42 pm

      I am so happy you like it! The carrot, garlic, and lemon pepper sound like great additions!

      Reply
  • Janice Flynn
    August 14, 2020 at 9:58 pm

    This is a frequent meal at my house, either as a side or with kielbasa as a whole meal with a salad. I too am from south of Pittsburgh, a cola miner’s daughter so it is always interesting when others aren’t familiar with dishes such as this and pepperoni rolls! Lol!

    Reply
    • Melissa
      August 15, 2020 at 4:41 pm

      Oh, I love pepperoni rolls! I am sure that no one here where I live now in NC would know what that is. I might have to put a recipe up on the blog soon. Thanks for the great idea!

      Reply
  • Doris
    August 15, 2020 at 12:56 pm

    Hello! My mom was Polish but she never made this for us growing up…. so busy working and raising two of us alone. I have made this many times before myself but add a red bell pepper and I do use the bacon and a touch of cayenne as well. One of the best comfort foods in all the world!! I use the really wide Penn. Dutch egg noodles . I urge anyone to try this wonderful comfort food. Thanks for a keeper.

    Reply
    • Melissa
      August 15, 2020 at 4:39 pm

      Red bell pepper and bacon – you can’t go wrong with that! And I agree that Penn Dutch egg noodles are excellent.

      Reply
  • Connie Boyle
    August 15, 2020 at 4:11 pm

    Hi ! I also am a coal miner’s daughter, grew up in a small coal mining town in Southwestern Pa. My Mother would make this all the time, she always added Bacon. I make it now and have been doing so for years, we love it. I call it my “Hunky” food LOL

    Reply
    • Melissa
      August 15, 2020 at 4:37 pm

      I love it with bacon, too! And I grew up in Latrobe and some days I really miss those southwestern PA coal mining towns. My dad and other family members still live there. I can’t wait to go back for a visit when things get back to normal again.

      Reply
  • Cyndy
    November 20, 2020 at 10:35 pm

    I just found this recipe … had a similar recipe as an easy way to make the homemade pierogi my grandmother used to make❤️!!!! Will try your recipe in the near future and let you know how much I enjoy it … thanks in advance for a great recipe!!!!

    Reply
  • Cyndy
    November 20, 2020 at 10:36 pm

    I just found this recipe … had a similar recipe as an easy way to make the homemade pierogi my grandmother used to make !!!! Will try your recipe in the near future and let you know how much I enjoy it … thanks in advance for a great recipe !!!

    Reply
    • Melissa
      November 30, 2020 at 5:45 pm

      Please let me know how it turns out! ❤️

      Reply
  • […] The yellow flesh of the delicata is sweet and creamy and has a flavor so much like a sweet potato that it’s also been known as a sweet potato squash. In this recipe, I’ve stuffed it with a mix of chewy barley, sauteed mushrooms, and Italian sausage. You can serve it as a side dish, but I think it’s hearty enough to eat as the main course, too. (And if you love hearty fall dishes, check out my recipe for Fried Cabbage and Noodles!) […]

    Reply

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