This recipe is of Hungarian (Haluska) and Slovakian (Haluski) origin. The ingredients in this recipe don’t generally vary much, though some like to make it with additions such as mushrooms, red peppers, or even meat such as bacon or sausage. I stuck to the basics in this version, but don’t hesitate to dress it up . Thanks to the butter and noodles in this recipe, this dish is no doubt a comfort food.
The cabbage in this recipe offers a healthy dose of vitamin C (strengthens your immune system), vitamin K (good for your bones, blood, and arteries), and folate (good for your brain and key for red blood cell development). Best of all, this recipe is simple and quick to prepare.
Vegans, check the notes for modifications.
Each serving is 329 calories.
Check out additional nutritional information at the bottom of this page.
|Total Time:||40 minutes|
|Prep Time:||20 minutes|
|Cook time:||20 minutes|
- 1/2 cup unsalted butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 small head cabbage, sliced into strips
- 8 ounces egg noodles, cooked and drained
- 1/2 teaspoon pepper
- salt to taste
- Melt butter in a large skillet over medium low heat.
- Add onion and garlic to skillet and sauté until tender.
- Add cabbage to skillet and sauté until tender. Use tongs to toss cabbage until it reduces in size.
- Add cooked noodles and pepper to skillet and stir well.
- Vegans, use Earth Balance butter and a vegan noodle. If you can’t find a vegan “egg” noodle in your area, use a ribbon pasta that is vegan-friendly.
- Pair with a Riesling or Sauvignon Blanc.
Click here for nutritional information.
|Servings per batch 6|
|Amount Per Serving|
|Calories 329||Calories from Fat 162 (49%)|
|% Daily Value *|
|Total Fat 18g||27%|
|Saturated Fat 10g||56%|
|Monounsaturated Fat 4g|
|Polyunsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|