Haluski Cabbage and Noodles
Central and Eastern European wide egg noodles tossed with buttery green cabbage, yellow onion, salt, and black pepper. Simple, hearty, and suitable for vegetarian lunch or dinner.
- budget-friendly
- butter
- cabbage
- cabbage noodles
- central european
- cold-weather
- comfort food
- dinner
- eastern european
- egg noodles
- family-friendly
- haluski
- haluski cabbage and noodles
- kid-friendly
- lunch
- main course
- noodle skillet
- one-pot
- pantry staples
- pasta
- quick
- side dish
- stovetop
- vegetarian
- weeknight
- yellow onion
- Cuisine
- Central and Eastern European
Shopping options
Check ingredients to include themPackage used · most used first
Green cabbage, cored and thinly sliced · 2 Pound
Green Cabbage
80%
Details
Wide egg noodles · 12 Ounce
Kroger® Wide Egg Noodles
75%
Details
Unsalted butter · 8 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
25%
Details
Yellow onion, thinly sliced · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
Ground black pepper · 1 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
5%
Details
Canola oil · 1 Tablespoon
Kroger® Pure Canola Oil
2%
Details
Kosher salt · 2 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- green cabbage-2 lb
- wide egg noodles-12 oz
- yellow onion-1 large
- unsalted butter-1/2 cup
- canola oil-1 tablespoon
- kosher salt-2 teaspoons
- ground black pepper-1 teaspoon
Core and thinly slice the cabbage and thinly slice the onion before cooking so the vegetables are ready to go.
Cut cabbage on a stable cutting board to prevent slipping.
Bring a large pot of water to a boil, add the wide egg noodles, and cook until tender according to package directions. Drain well and set aside.
Use caution when draining hot noodles to avoid steam burns.
In a large skillet or Dutch oven, heat the canola oil and 4 tablespoons butter over medium heat until the butter melts.
Add the sliced onion and cook for 5 minutes, stirring often, until softened and lightly golden.
Keep the skillet handle turned inward while stirring.
Add the sliced green cabbage, 1 3/4 teaspoons kosher salt, and 3/4 teaspoon black pepper. Cook over medium heat for 18 to 22 minutes, stirring often, until the cabbage is very tender and lightly browned.
Keep the skillet handle turned inward while stirring the cabbage.
Add the drained egg noodles and remaining 4 tablespoons butter to the cabbage mixture. Toss gently until the noodles are coated in butter and evenly mixed with the cabbage.
Cook for 2 to 3 minutes more, stirring occasionally, until everything is hot and glossy. Taste and add up to the remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper if needed.
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