This Haluski recipe features fried cabbage and noodles plus kielbasa and lots of butter. It’s a savory, satisfying side dish or entree that can be prepared in under 30 minutes.
If you love the flavors of this dish, but can’t have pasta or gluten, check out our kielbasa and cabbage skillet!
Easy Fried Cabbage and Noodles
This Haluski recipe is a wonderfully quick and easy one. All you need is 7 ingredients and about 25 minutes. With egg noodles, cabbage, loads of butter, plus kielbasa, this dish is Polish comfort food at its finest!
You can go ahead and serve this fried cabbage and noodles dish as the main course, thanks to the kielbasa, or serve it up as a side dish with or without the meat. It’s great in a pinch when you need something quick and satisfying for dinner.
What Is Polish Haluski?
There are many versions of haluski and Polish haluski is generally just fried cabbage and noodles. Slovak haluski is made with homemade noodles or dumplings and there are different versions from Hungary, Ukraine, and Russia as well.
Traditionally, it’s served as a side dish to fish and chips during Lent (but without the kielbasa.) I always make it with added sausage, though, or sometimes bacon so the cabbage absorbs that great flavor and gives the dish some extra oomph!
You’ll need just 7 ingredients to make this Polish recipe.
(Scroll below to the printable recipe card for details and measurements.)
- No-yolk egg noodles – I like to use the ones that are 1/2-inch wide but any will work.
- Butter – For this recipe, I used salted butter for the added flavor.
- Kielbasa – Cut into small, bite-sized pieces so they easily mix in with the noodles and cabbage.
- Onion – The sauteed onions add flavor to the dish.
- Garlic – For aromatics and flavor.
- Green cabbage – Remove the core and cut it into 1 & 1/2-inch bite-sized pieces.
- Mustard (optional, but recommended) – Adding spicy brown or Dijon mustard contributes some tang and extra flavor.
- Salt and pepper – Simple seasonings so the dish isn’t flat.
How to Make Haluski
Haluski with kielbasa comes together in under 30 minutes, for a quick and easy weeknight dinner.
(Don’t miss the detailed printable recipe card below.)
- Cook the egg noodles. Cook the egg noodles in salted water according to the al dente package directions. Drain and set aside.
- Saute the kielbasa. Saute the kielbasa in 2 tablespoons of butter, until browned and crisp. Transfer to a plate with a slotted spoon.
- Saute the cabbage. In the same pan, add the onions, garlic, cabbage, and more butter. Saute the cabbage until it reaches your desired level of tenderness, stirring frequently.
- Combine the ingredients. Add the cooked noodles and kielbasa to the pan. Stir to fully combine and heat through. Stir in the remaining butter and mustard, then season with salt and pepper. Enjoy!
Tips & Variations
Here are a few tips for making Polish fried cabbage and noodles, as well as easy variations.
- Don’t overcook the noodles. Be sure to cook the egg noodles just to al dente, otherwise, they can break when you heat them up with the cabbage.
- Use all of the butter. Yes, 6 tablespoons of butter may sound like a lot…but it’s absolutely key to making this dish. It is comfort food, after all!
- Use bacon instead of kielbasa. If you want to make your haluski more of a side dish or just want to change up the flavor, you can use bacon instead of kielbasa. Fry it in the pan until crispy then crumble it into small pieces. Cooking the cabbage in the bacon grease also adds another level of flavor (and you can reduce the amount of butter used too).
- Make it vegetarian. Traditional haluski is actually prepared without any meat, so that it can be enjoyed during Lent.
Video: Polish Haluski
What to Serve with Fried Cabbage and Noodles
Haluski with kielbasa makes a quick and easy dinner on its own. If you want to add a side dish, I recommend going for something light to balance out the heaviness of the dish, like a side salad or some roasted broccoli.
How to Store & Reheat Leftovers
Fried cabbage and noodles are best enjoyed the day they’re prepared but they can be stored in the fridge for up to 3 days in an airtight container. Reheat on the stovetop for the best results but the microwave works too.
More Recipes with Cabbage:
- Cabbage Soup
- Unstuffed Cabbage Rolls
- Fried Cabbage
- Slow Cooker Corned Beef and Cabbage
- Kielbasa and Cabbage Skillet
- 8 ounces uncooked no-yolk egg noodles (I like to use the 1/2-inch wide)
- 6 tablespoons salted butter , divided
- 6 ounces kielbasa , cut into small 1-inch pieces (see note below)
- 1 large onion , chopped (about 2 cups)
- 2 cloves garlic , minced
- 1 head green cabbage (about 2 pounds), core removed and cut into 1&1/2-inch bite-sized pieces
- 1 teaspoon mustard (spicy brown or Dijon), optional
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Bring a large pot of salted water to a boil. Cook the egg noodles al dente, according to package instructions. Drain well and set aside.
- In a deep nonstick skillet, warm 2 tablespoons of the butter over medium-high heat. Once bubbly, add in the kielbasa and sauté for about 3 minutes until browned and crisp; transfer to a plate with a slotted spoon and set aside.
- In the same pan with the rendered kielbasa fat, add onions, garlic, cabbage, and 2 more tablespoons butter. Reduce heat to medium and sauté, stirring frequently, until cabbage is tender, about 8 minutes (depending on how tender you like the vegetable.)
- Add the cooked noodles and kielbasa to the cabbage mixture tossing to combine and heat through. Stir in the remaining 2 tablespoons butter, the mustard (f using), and season with the salt and pepper.
- Serve immediately and enjoy!