Cabbage and Noodles (Hungarian Haluski)

5 from 10 votes

Cabbage and Noodles (Hungarian Haluski)

Tender egg noodles, sautéed cabbage and onions come together in this Hungarian-inspired cabbage and noodles recipe. Mushrooms and peas add extra flavor and texture, while optional caraway seeds add a more traditional note. Serve it straight from the skillet or finish it in the oven for even more buttery, savory flavor.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 266kcal

Author: Sally Humeniuk

Ingredients

8 ounces egg noodles
2 Tbsp olive oil divided, plus more as needed
4-6 ounces white or cremini mushrooms sliced
2 Tbsp butter divided, plus more as needed
1 large yellow onion diced or thinly sliced
2 cloves garlic smashed and rough chopped
½ tsp caraway seeds optional
½ head green cabbage sliced into ½" slices
½ tsp garlic powder
½ tsp onion powder
1 tsp sea salt plus more to taste
¼ tsp black pepper plus more to taste
½ cup frozen or fresh peas
2 Tbsp chopped flat leaf parsley

Instructions

Cook the noodles. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water. Drain and set aside.
8 ounces egg noodles
Sauté the mushrooms and onions. While the noodles cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 5 minutes, adding a little additional olive oil if needed. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds, until fragrant.
2 Tbsp olive oil, 4-6 ounces white or cremini mushrooms, 1 large yellow onion, 2 cloves garlic
Cook the cabbage. Add half of the cabbage and 1 tablespoon butter. Cook, stirring occasionally, until the cabbage begins to soften and brown. Add the remaining cabbage, remaining 1 tablespoon butter, garlic powder, onion powder and optional caraway seeds. Continue cooking until the cabbage is tender with lightly browned edges.
½ tsp caraway seeds, ½ head green cabbage, ½ tsp garlic powder, ½ tsp onion powder, 2 Tbsp butter
Add the noodles and peas. Add the drained noodles to the skillet, a little at a time, until you have your preferred ratio of noodles to cabbage. Add the salt, pepper and peas and toss to combine. Add reserved pasta water, about ¼ cup at a time as needed, until the noodles are moist and everything is well combined. Taste and adjust the seasoning.
1 tsp sea salt, ¼ tsp black pepper, ½ cup frozen or fresh peas
Serve or bake. The cabbage and noodles can be served immediately from the skillet. For my preferred method, transfer the mixture to a buttered casserole dish or roasting pan and add up to ½ cup reserved pasta water. Cover with foil and bake at 300°F for 10 minutes. Remove the foil and bake for another 15 minutes.
Finish and serve. Drizzle with a little olive oil and sprinkle with chopped parsley just before serving.
2 Tbsp chopped flat leaf parsley

Notes

Noodles: Egg noodles are my favorite for this recipe, but other pasta works well too. Gluten-free linguine is also a good option. Watch gluten-free pasta carefully because it may cook more quickly.
Cabbage amount: Cabbage heads vary in size, so adjust the amount to your preference. You can also add the cooked noodles gradually to get the cabbage-to-noodle ratio you like best.
Using less butter or oil: Once the mushrooms and onions are cooked, small splashes of water can be used instead of additional butter or olive oil if you'd like to reduce the amount of fat.
Adding meat: For a heartier main dish, add cooked kielbasa, bacon or ham. You can also add about 1 cup diced pancetta when cooking the onions.
Oven finish: Baking is optional, but I highly recommend it. Allow an additional 25 minutes for this step. It gives the cabbage and noodles extra time to soften and allows the onion, garlic and buttery flavors to soak into the noodles.
Leftovers: This dish is best freshly made. Refrigerate leftovers in an airtight container and gently reheat with a splash of water or broth and a little butter or olive oil if the noodles seem dry.
Servings: This recipe serves about 4 as a meatless main dish or 6 as a side dish.

Nutrition