18 Delicious Haluski Recipes for Comforting Meals

Kick off your comfort food journey with these irresistible haluski recipes! Whether you’re craving a quick weeknight dinner or a cozy weekend meal, this classic cabbage and noodle dish delivers soul-warming satisfaction in every bite. From traditional preparations to creative twists, get ready to discover your new favorite comfort food that will have everyone asking for seconds.

Classic Butter and Cabbage Haluski

Unbelievably comforting and surprisingly simple, this butter and cabbage haluski recipe has been my go-to weeknight dinner for years. I first discovered it at a church potluck in Pennsylvania and have been tweaking it ever since—it’s the kind of dish that makes you feel like you’re getting a warm hug from your grandma.

Ingredients

• 1 pound egg noodles
• 1/2 cup unsalted butter
• 1 large yellow onion
• 1 medium head green cabbage
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While noodles cook, melt unsalted butter in a large skillet over medium heat.
4. Thinly slice yellow onion and add to melted butter, cooking for 5 minutes until translucent.
5. Core and thinly slice green cabbage into 1/4-inch strips.
6. Add cabbage to the skillet with onions, stirring to coat with butter.
7. Cook cabbage mixture for 15 minutes, stirring every 3 minutes, until cabbage is tender and slightly caramelized.
8. Drain cooked noodles thoroughly in a colander.
9. Add drained noodles to the cabbage mixture in the skillet.
10. Sprinkle salt and black pepper over the noodle and cabbage mixture.
11. Toss everything together gently for 2 minutes until well combined and heated through.

Buttery and satisfying, this haluski achieves the perfect balance of tender cabbage and soft noodles with crispy edges. I love serving it straight from the skillet with a sprinkle of fresh parsley, though it’s equally delicious topped with crispy bacon bits for extra crunch.

Garlic Butter Haluski with Bacon

Yesterday, I found myself craving the comforting Eastern European flavors my grandmother used to make, but with a quick, weeknight-friendly twist. This garlic butter haluski with bacon hits all the cozy notes—savory, rich, and incredibly satisfying—and comes together faster than you can decide what to watch on TV. I love how the crispy bacon and tender cabbage melt together in the skillet, making my kitchen smell absolutely heavenly.

Ingredients

• 8 ounces wide egg noodles
• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, thinly sliced
• 4 cups shredded green cabbage
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles and cook for 6-8 minutes, stirring occasionally, until al dente.
3. Drain the noodles thoroughly in a colander and set aside.
4. While the noodles cook, place a large skillet over medium heat and add the chopped bacon.
5. Cook the bacon for 7-9 minutes, stirring occasionally, until crispy and browned.
6. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet.
7. Add the sliced onion to the skillet and sauté for 4-5 minutes until softened and translucent.
8. Stir in the shredded cabbage and cook for 6-8 minutes, until wilted and lightly golden.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Tip: Don’t let the garlic brown, as it can turn bitter.
11. Push the cabbage mixture to one side of the skillet and add the butter to the empty space.
12. Melt the butter completely, then toss everything together until well combined.
13. Add the drained noodles to the skillet and toss to coat evenly with the butter and vegetables.
14. Tip: For extra flavor, let the noodles sit in the skillet for 1-2 minutes to develop a slight crisp on the bottom.
15. Stir in the cooked bacon, parsley, black pepper, and salt until evenly distributed.
16. Tip: Taste and adjust seasoning only after adding the salty bacon to avoid over-salting.

Just out of the pan, this haluski is a perfect balance of textures—silky noodles, crispy bacon bits, and tender-crisp cabbage that melts in your mouth. The garlic butter coats every strand with rich, savory goodness, making it impossible to stop at one bowl. I love serving it straight from the skillet with a sprinkle of extra parsley and a cold beer for the ultimate comfort meal.

Cheesy Haluski with Kielbasa

My grandmother always made this comforting dish on chilly autumn evenings, and now I find myself craving it whenever there’s a crispness in the air. There’s something magical about how the simple ingredients come together to create such soul-warming goodness that fills your kitchen with the most incredible aroma.

Ingredients

• 1 pound kielbasa sausage
• 1 large yellow onion
• 4 tablespoons unsalted butter
• 1 pound egg noodles
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. Slice the kielbasa sausage into 1/4-inch thick rounds.
2. Dice the yellow onion into 1/2-inch pieces.
3. Bring a large pot of salted water to a rolling boil over high heat.
4. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
5. While noodles cook, melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat.
6. Add the sliced kielbasa to the skillet and cook for 5 minutes until lightly browned, turning pieces halfway through.
7. Add the diced yellow onion to the skillet and cook for 4 minutes until translucent and slightly caramelized.
8. Drain the cooked egg noodles thoroughly and return them to the pot.
9. Add the kielbasa and onion mixture to the noodles in the pot.
10. Stir in the remaining 2 tablespoons of unsalted butter until melted and coating the noodles.
11. Sprinkle in the shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese.
12. Add the black pepper, garlic powder, and salt to the mixture.
13. Gently fold everything together until the cheeses are melted and evenly distributed throughout the dish.
14. Serve immediately while hot and bubbly.

Something wonderful happens when you take that first bite—the tender noodles soak up all the savory flavors while the three cheeses create this incredible stretchy, gooey texture that’s pure comfort. Serve it straight from the skillet with a sprinkle of fresh parsley for color, or pair it with a simple green salad to balance the richness.

Caramelized Onion and Mushroom Haluski

Growing up in a Polish household, the smell of caramelizing onions and mushrooms always meant comfort was on the way. This haluski recipe is my modern twist on the classic my grandmother used to make, perfect for those chilly evenings when you need something hearty and satisfying. I love how the simple ingredients transform into something truly magical with just a little patience and care.

Ingredients

– 4 tablespoons unsalted butter
– 2 large yellow onions, thinly sliced
– 8 ounces cremini mushrooms, sliced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 12 ounces egg noodles
– 1/2 cup sour cream
– 2 tablespoons fresh parsley, chopped

Instructions

1. Melt 2 tablespoons of unsalted butter in a large skillet over medium-low heat.
2. Add 2 large thinly sliced yellow onions to the skillet and cook for 25 minutes, stirring every 5 minutes, until they turn deep golden brown.
3. Add 8 ounces of sliced cremini mushrooms to the skillet with the onions.
4. Cook the mushroom and onion mixture for 10 minutes over medium heat, stirring occasionally, until the mushrooms release their liquid and become tender.
5. Season the mushroom and onion mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
6. Bring a large pot of salted water to a rolling boil.
7. Add 12 ounces of egg noodles to the boiling water and cook for 8 minutes until al dente.
8. Drain the cooked egg noodles thoroughly in a colander.
9. Return the drained noodles to the empty pot off the heat.
10. Add the remaining 2 tablespoons of unsalted butter to the hot noodles and toss to coat.
11. Stir in 1/2 cup of sour cream until the noodles are evenly coated.
12. Fold the caramelized onion and mushroom mixture into the noodle mixture until well combined.
13. Garnish the finished haluski with 2 tablespoons of fresh chopped parsley. Nothing beats the way the tender egg noodles soak up all those savory mushroom juices while the caramelized onions add that subtle sweetness. I sometimes top mine with an extra dollop of sour cream and serve it alongside roasted chicken for a complete meal that always satisfies.

Spicy Haluski with Hot Hungarian Sausage

Back when I lived in Pittsburgh, my Polish neighbor introduced me to haluski, and I’ve been putting my own spicy twist on it ever since. There’s something so comforting about that cabbage and noodle combo, especially when you add some heat to cut through the richness. This version with hot Hungarian sausage has become my go-to weeknight dinner when I want something hearty without too much fuss.

Ingredients

– 1 lb hot Hungarian sausage
– 1 large yellow onion
– 1 head green cabbage
– 12 oz egg noodles
– 3 tbsp unsalted butter
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Remove casings from 1 lb hot Hungarian sausage and crumble the meat into small pieces.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add crumbled sausage and cook for 6-8 minutes, breaking it up with a spatula until browned and cooked through.
4. While sausage cooks, thinly slice 1 large yellow onion.
5. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the skillet.
6. Add sliced onion to the hot drippings and cook for 5-7 minutes until softened and translucent.
7. Core and thinly slice 1 head green cabbage while onions cook.
8. Add sliced cabbage to the skillet with onions and cook for 12-15 minutes, stirring occasionally, until cabbage is tender and lightly browned.
9. Meanwhile, bring a large pot of salted water to a rolling boil.
10. Add 12 oz egg noodles and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
11. Drain noodles thoroughly and return them to the pot.
12. Add cooked sausage, cabbage mixture, 3 tbsp unsalted butter, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes to the noodles.
13. Toss everything together until butter is melted and ingredients are well combined.
14. Cook over low heat for 2-3 minutes, stirring constantly, to allow flavors to meld.

You’ll love how the tender cabbage practically melts into the buttery noodles, while the spicy sausage adds just the right kick to keep things interesting. Sometimes I’ll top mine with a fried egg for extra richness, or serve it alongside a crisp green salad to balance out the heartiness.

Creamy Haluski with Sour Cream and Dill

Keeping cozy during chilly evenings often means turning to comfort food, and this creamy haluski has become my go-to dish when I want something satisfying without spending hours in the kitchen. I first discovered this version at a friend’s potluck and have been tweaking it ever since to get that perfect balance of creamy and tangy.

Ingredients

• 8 ounces wide egg noodles
• 4 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 4 cups shredded green cabbage
• 1/2 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add egg noodles and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and set aside.
4. Melt butter in a large skillet over medium heat until foamy.
5. Add sliced onion and cook for 6-8 minutes until translucent and beginning to brown around the edges.
6. Stir in shredded cabbage and cook for 10-12 minutes until wilted and tender, stirring every 2 minutes.
7. Add cooked noodles to the skillet and toss to combine with the cabbage mixture.
8. Remove skillet from heat and let cool for 2 minutes to prevent curdling.
9. Stir in sour cream until evenly distributed throughout the dish.
10. Fold in fresh dill, salt, and black pepper until well incorporated.
11. Serve immediately while warm.

Delightfully creamy with a subtle tang from the sour cream, this haluski has the perfect balance of soft noodles and tender cabbage. The fresh dill adds a bright, herbaceous note that cuts through the richness beautifully. For a heartier meal, I sometimes top it with crispy bacon or serve it alongside roasted chicken.

Smoked Sausage and Peppers Haluski

Sometimes the best comfort foods are the ones that come together in one pan with minimal fuss. Growing up in Pennsylvania, I learned this haluski recipe from my grandmother, who always said the secret was letting the cabbage get properly caramelized—it makes all the difference between good and great. This smoked sausage version has become my go-to weeknight dinner when I want something hearty without spending hours in the kitchen.

Ingredients

– 1 pound smoked sausage
– 1 large yellow onion
– 1 green bell pepper
– 1 red bell pepper
– 1/2 head green cabbage
– 12 ounces egg noodles
– 3 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt

Instructions

1. Slice 1 pound smoked sausage into 1/2-inch rounds.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add sausage slices to the hot skillet in a single layer.
4. Cook sausage for 3-4 minutes per side until browned.
5. Remove sausage from skillet and set aside on a plate.
6. Thinly slice 1 large yellow onion.
7. Core and slice 1 green bell pepper and 1 red bell pepper into strips.
8. Shred 1/2 head green cabbage into thin strips.
9. Add remaining 1 tablespoon olive oil to the same skillet.
10. Cook onion and bell peppers over medium heat for 5 minutes until softened.
11. Add shredded cabbage to the skillet.
12. Cook vegetable mixture for 12-15 minutes, stirring occasionally, until cabbage is tender and lightly browned.
13. While vegetables cook, bring a large pot of salted water to boil.
14. Cook 12 ounces egg noodles according to package directions until al dente.
15. Drain cooked noodles thoroughly.
16. Return cooked sausage to the skillet with vegetables.
17. Add drained noodles to the skillet.
18. Add 3 tablespoons unsalted butter to the mixture.
19. Sprinkle 1 teaspoon paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt over everything.
20. Toss all ingredients together until butter is melted and everything is well combined.
21. Cook for 2-3 more minutes until heated through. Getting that perfect texture where the noodles are tender but not mushy while the cabbage still has a slight bite is what makes this dish special. The smoky sausage pairs beautifully with the sweet caramelized vegetables, and I love serving it straight from the skillet with a sprinkle of fresh parsley for color.

Vegan Haluski with Coconut Oil and Tofu

During those chilly autumn evenings when I’m craving something hearty but want to keep it plant-based, this vegan haluski has become my go-to comfort food. I actually discovered this version when I ran out of butter one evening and decided to experiment with coconut oil – and the result was surprisingly delicious! The tofu adds that satisfying protein boost that makes this feel like a complete meal.

Ingredients

– 8 oz extra firm tofu
– 1/4 cup coconut oil
– 1 large yellow onion
– 1/2 head green cabbage
– 12 oz egg-free wide noodles
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley

Instructions

1. Press the tofu between paper towels with a heavy pan for 15 minutes to remove excess moisture.
2. Cut the pressed tofu into 1/2-inch cubes.
3. Heat a large skillet over medium-high heat and add 2 tablespoons of coconut oil.
4. Add tofu cubes and cook for 8-10 minutes, turning occasionally until golden brown on all sides.
5. Remove tofu from skillet and set aside.
6. Thinly slice the onion into half-moons.
7. Core and thinly slice the cabbage into 1/4-inch strips.
8. Add remaining 2 tablespoons of coconut oil to the same skillet.
9. Cook onions for 5-7 minutes until translucent and slightly caramelized.
10. Add cabbage to the skillet and cook for 12-15 minutes, stirring occasionally until softened and lightly browned.
11. While vegetables cook, bring a large pot of salted water to a rolling boil.
12. Cook noodles according to package directions until al dente, about 8-10 minutes.
13. Drain noodles thoroughly and add to the skillet with cooked vegetables.
14. Return tofu to the skillet and gently toss everything together.
15. Season with salt and black pepper, mixing thoroughly to distribute seasonings evenly.
16. Chop fresh parsley and sprinkle over the finished dish before serving.

Vegan haluski delivers the most wonderful contrast of textures – the tender cabbage practically melts into the noodles while the crispy tofu provides satisfying bites throughout. I love how the coconut oil adds a subtle tropical note that pairs beautifully with the caramelized onions. Sometimes I’ll serve it with a sprinkle of nutritional yeast for extra umami or alongside roasted Brussels sprouts for a complete autumn feast.

Polish-Style Haluski with Kielbasa and Sauerkraut

Vividly remembering my grandmother’s cozy kitchen during chilly autumn evenings always brings me back to this comforting dish. There’s something magical about how the simple combination of cabbage, noodles, and sausage transforms into pure comfort food that warms you from the inside out. I still make this exact recipe every October when the leaves start changing, just like she did for our family.

Ingredients

– 1 package (14 oz) kielbasa sausage
– 1 large yellow onion
– 4 cups shredded green cabbage
– 1 cup sauerkraut, drained
– 8 oz egg noodles
– 3 tbsp butter
– 2 tbsp vegetable oil
– 1 tsp caraway seeds
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Slice the kielbasa sausage into 1/4-inch thick rounds.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the sliced kielbasa and cook for 4-5 minutes, turning occasionally, until browned on both sides.
4. Remove the kielbasa from the skillet and set aside on a plate, leaving the drippings in the pan.
5. Dice the yellow onion into 1/2-inch pieces.
6. Add the diced onion to the skillet and cook for 3-4 minutes until translucent and slightly golden.
7. Shred the green cabbage into thin strips, about 1/4-inch wide.
8. Add the remaining 1 tablespoon of vegetable oil to the skillet if needed.
9. Add the shredded cabbage to the skillet and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
10. Meanwhile, bring a large pot of salted water to a rolling boil for the egg noodles.
11. Add the drained sauerkraut and caraway seeds to the cabbage mixture, stirring to combine.
12. Cook the egg noodles according to package directions for 6-8 minutes until al dente.
13. Drain the cooked noodles thoroughly and return them to the pot.
14. Add the butter to the hot noodles and toss until melted and coated.
15. Return the browned kielbasa to the skillet with the cabbage mixture.
16. Add the buttered noodles to the skillet and gently combine all ingredients.
17. Season with black pepper and cook for 2-3 minutes more to allow flavors to meld.
18. Remove from heat and stir in the chopped fresh parsley.

Perfectly balanced between tangy sauerkraut and rich kielbasa, this dish delivers wonderful textural contrast with tender noodles and slightly crisp cabbage edges. I love serving it straight from the skillet with a dollop of sour cream on top, or sometimes I’ll fry an egg to place over individual portions for extra richness.

One-Pot Haluski with Chicken and Thyme

Perfect for those busy weeknights when you want something comforting without a mountain of dishes, this One-Pot Haluski with Chicken and Thyme has become my go-to. I first made it on a chilly evening when my pantry was looking sparse, and now it’s a family favorite that comes together in one trusty skillet.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion
• 4 cloves garlic
• 1 small head green cabbage
• 8 oz wide egg noodles
• 2 cups chicken broth
• 2 tsp fresh thyme leaves
• 1/2 cup sour cream

Instructions

1. Pat the chicken thighs completely dry with paper towels, then season both sides evenly with salt and black pepper.
2. Heat olive oil in a large, deep skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place chicken thighs in the hot skillet and cook undisturbed for 5–6 minutes until a golden-brown crust forms on the bottom.
4. Flip the chicken and cook for another 4–5 minutes until the internal temperature reaches 165°F, then transfer to a clean plate.
5. Add the sliced onion to the skillet and cook for 4 minutes, stirring occasionally, until translucent and lightly browned at the edges.
6. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
7. Add the shredded cabbage to the skillet and cook for 6–8 minutes, stirring frequently, until it has wilted and reduced in volume by half.
8. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
9. Add the egg noodles and fresh thyme leaves, stirring to submerge the noodles in the liquid.
10. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 10 minutes until the noodles are tender and have absorbed most of the liquid.
11. Shred the cooked chicken into bite-sized pieces using two forks, then stir it back into the skillet along with any accumulated juices.
12. Remove the skillet from heat and stir in the sour cream until fully incorporated and the sauce is creamy.

So creamy and satisfying, this dish has the perfect balance of tender cabbage, savory chicken, and thyme’s earthy notes. Serve it straight from the skillet with an extra dollop of sour cream, or pair it with a simple green salad for a complete meal that feels both rustic and refined.

Loaded Haluski with Cheese and Green Onions

Vivid memories of my grandmother’s kitchen come flooding back whenever I make this comforting dish. She’d whip up her haluski on chilly evenings, and now I’ve put my own spin on it by loading it with cheese and fresh green onions. It’s the perfect cozy meal for when you need a little extra warmth.

Ingredients

• 1 pound egg noodles
• 4 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly in a colander and set aside.
4. Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
5. Add 1 large thinly sliced onion and cook for 10 minutes, stirring frequently, until softened and lightly golden.
6. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
7. Add the drained noodles to the skillet and toss to coat with the butter mixture.
8. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over the noodles.
9. Remove the skillet from heat and stir in 1 cup shredded cheddar cheese until melted and creamy.
10. Fold in 1/2 cup sour cream until fully incorporated.
11. Garnish with 1/4 cup chopped green onions before serving.

Nothing beats the creamy, cheesy texture against the tender noodles and slight crunch from the green onions. Try serving it alongside grilled sausages or with a fried egg on top for a complete meal that feels like a hug in a bowl.

Rustic Haluski with Brown Butter and Sage

Wandering through the farmers market last weekend, I couldn’t resist the beautiful bunches of sage and fresh cabbage that practically begged to be turned into something comforting. This rustic haluski has become my go-to when I want that perfect balance of buttery noodles and caramelized vegetables. There’s something magical about how simple ingredients transform into such soul-warming comfort food.

Ingredients

– 8 ounces wide egg noodles
– 6 tablespoons unsalted butter
– 1 large yellow onion, thinly sliced
– 4 cups shredded green cabbage
– 2 cloves garlic, minced
– 12 fresh sage leaves
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add egg noodles and cook for exactly 8 minutes until al dente.
3. Drain noodles thoroughly in a colander and set aside.
4. While noodles cook, melt 2 tablespoons butter in a large skillet over medium heat.
5. Add sliced onions and cook for 6-8 minutes, stirring occasionally, until softened and translucent.
6. Add shredded cabbage to the skillet and cook for 10-12 minutes, stirring every 2 minutes, until cabbage is wilted and lightly browned at the edges.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Transfer cabbage mixture to a bowl and wipe the skillet clean with a paper towel.
9. Return skillet to medium heat and add remaining 4 tablespoons butter.
10. Cook butter for 3-4 minutes, swirling the pan constantly, until it turns golden brown and smells nutty.
11. Add sage leaves to the brown butter and fry for 30 seconds until crisp.
12. Return drained noodles and cabbage mixture to the skillet.
13. Toss everything together for 2 minutes until well combined and heated through.
14. Season with salt and pepper, tossing to distribute evenly.

The silky noodles soak up that nutty brown butter beautifully, while the crispy sage adds little bursts of earthy flavor. I love serving this family-style in a big wooden bowl with extra fried sage scattered on top – it makes even a weeknight dinner feel special.

Quick Haluski with Egg Noodles and Cabbage

Busy weeknights call for comforting dishes that come together fast, and this haluski recipe has become my go-to solution when time is tight but cravings for something hearty are strong. I first discovered this Eastern European classic during a potluck years ago and have been tweaking it ever since to make it weeknight-friendly while keeping all that cozy cabbage and noodle goodness.

Ingredients

• 8 ounces wide egg noodles
• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, thinly sliced
• 6 cups shredded green cabbage
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add egg noodles to the boiling water and cook for 6-8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and set aside.
4. While noodles cook, melt 2 tablespoons butter in a large skillet over medium heat.
5. Add sliced onion and cook for 4-5 minutes until translucent and slightly golden around the edges.
6. Stir in shredded cabbage, caraway seeds, black pepper, and salt.
7. Cook cabbage mixture for 10-12 minutes, stirring every 2-3 minutes, until cabbage is tender but still has some bite.
8. Add remaining 2 tablespoons butter to the skillet and let it melt completely.
9. Combine cooked noodles with the cabbage mixture in the skillet, tossing gently to coat everything evenly.
10. Cook everything together for 2-3 more minutes, stirring constantly, until heated through and well combined.

Creamy egg noodles mingle beautifully with the sweet, tender cabbage in this dish, creating a texture that’s both comforting and satisfying. The caraway seeds add an earthy note that really makes this haluski special, and I love serving it alongside grilled kielbasa or with a dollop of sour cream for extra richness. Sometimes I’ll even top it with crispy fried onions for added crunch—it’s that versatile comfort food that always hits the spot.

Sweet and Savory Haluski with Apples and Bacon

Nothing beats the cozy comfort of a one-pan meal that brings together sweet and savory flavors in perfect harmony. I first discovered this combination when trying to use up some apples from my neighbor’s tree, and now this haluski has become my go-to autumn weeknight dinner. The way the crispy bacon mingles with tender cabbage and sweet apples makes my kitchen smell absolutely incredible.

Ingredients

– 8 slices thick-cut bacon
– 1 large yellow onion
– 1 medium head green cabbage
– 2 medium Granny Smith apples
– 12 oz egg noodles
– 3 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Cut 8 slices of thick-cut bacon into 1-inch pieces using kitchen shears.
2. Cook bacon in a large skillet over medium heat for 8-10 minutes until crispy and browned.
3. Remove bacon from skillet with a slotted spoon, leaving 2 tablespoons of bacon fat in the pan.
4. Dice 1 large yellow onion into 1/2-inch pieces.
5. Cook diced onion in the bacon fat over medium heat for 5-7 minutes until translucent and slightly caramelized.
6. Core and thinly slice 1 medium head of green cabbage into 1/4-inch ribbons.
7. Add cabbage to the skillet and cook for 12-15 minutes, stirring occasionally, until wilted and lightly browned.
8. Peel, core, and dice 2 medium Granny Smith apples into 1/2-inch cubes.
9. Add diced apples to the skillet and cook for 3-4 minutes until slightly softened but still firm.
10. Bring a large pot of salted water to a rolling boil.
11. Cook 12 oz egg noodles according to package directions for 8-10 minutes until al dente.
12. Drain noodles thoroughly and return to the pot.
13. Add 3 tbsp unsalted butter to the hot noodles and toss until melted.
14. Combine the noodle mixture with the cabbage and apple mixture in the skillet.
15. Stir in the reserved cooked bacon pieces.
16. Season with 1 tsp salt and 1/2 tsp black pepper, mixing thoroughly.
17. Cook everything together over low heat for 2-3 minutes to allow flavors to meld.
18. Remove from heat and stir in 1/4 cup chopped fresh parsley.

Really, the magic happens when you get that perfect bite with a little of everything – the tender noodles soak up all the delicious pan juices while the apples provide bursts of sweetness against the salty bacon. I love serving this family-style right in the skillet with an extra sprinkle of parsley on top, and it pairs beautifully with a crisp green salad for a complete meal that feels both rustic and sophisticated.

Herbed Haluski with Fresh Parsley and Chives

Just last week, I found myself staring at a bunch of fresh herbs from my garden that needed using up—nothing inspires me more than preventing food waste! This herbed haluski is my go-to comfort dish when I want something quick, satisfying, and packed with garden-fresh flavor. It’s the kind of meal that feels both rustic and a little fancy, perfect for a busy weeknight or a lazy Sunday supper.

Ingredients

– 8 oz wide egg noodles
– 4 tbsp unsalted butter
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh chives, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz wide egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and set aside.
4. Melt 4 tbsp unsalted butter in a large skillet over medium heat.
5. Add 1 large yellow onion, thinly sliced, and cook for 10 minutes, stirring frequently, until the onions are soft and translucent.
6. Stir in 4 cloves garlic, minced, and cook for 1 minute until fragrant.
7. Add the drained noodles to the skillet and toss to coat evenly with the butter and onion mixture.
8. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the noodles and stir to combine.
9. Remove the skillet from heat and stir in 1/4 cup fresh parsley, chopped, and 2 tbsp fresh chives, chopped.
10. Serve immediately while warm. This haluski has a wonderful tender-chewy texture from the noodles, balanced by the sweet caramelized onions and the bright, grassy notes of parsley and chives. Try topping it with a fried egg for a complete meal, or serve it alongside roasted chicken to let those herbal flavors really shine.

Baked Haluski Casserole with Breadcrumbs

My grandmother used to make haluski the old-fashioned way, standing over the stove for what felt like hours. After one particularly busy week, I developed this baked version that captures all the cozy comfort with half the effort—perfect for those nights when you want something hearty without the constant stirring.

Ingredients

• 1 pound wide egg noodles
• 4 tablespoons unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 1 small head green cabbage, cored and shredded
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of the butter.
2. Bring a large pot of salted water to a rolling boil and cook the egg noodles for 6 minutes until al dente.
3. Drain the noodles thoroughly in a colander, then return them to the warm pot off the heat.
4. While noodles cook, melt 2 tablespoons butter in a large skillet over medium heat.
5. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
6. Add the shredded cabbage to the skillet and cook for another 12-15 minutes, stirring frequently, until wilted and tender.
7. Season the cabbage and onion mixture with salt and pepper, then remove from heat.
8. Combine the cooked noodles, cabbage mixture, and sour cream in the large pot, stirring gently until evenly mixed.
9. Transfer the noodle mixture to the prepared baking dish and spread into an even layer.
10. In a small bowl, toss the panko breadcrumbs with olive oil and remaining 1 tablespoon melted butter.
11. Sprinkle the breadcrumb mixture evenly over the casserole.
12. Bake for 25-30 minutes until the breadcrumbs are golden brown and the edges are bubbling.
13. Remove from oven and let rest for 5 minutes before sprinkling with fresh parsley.

Amazingly creamy with a satisfying crunch from the toasty breadcrumbs, this casserole delivers the perfect texture contrast. I love serving it straight from the baking dish with a simple green salad to cut through the richness, though it also makes fantastic leftovers that reheat beautifully.

Lemon Garlic Haluski with Shrimp

Last week, I found myself craving something comforting yet bright after a long rainy day, and this Lemon Garlic Haluski with Shrimp was born from that cozy kitchen moment—it’s become my go-to for turning simple ingredients into a vibrant, satisfying meal that always hits the spot.

Ingredients

– 8 ounces egg noodles
– 1 pound shrimp, peeled and deveined
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1 lemon, juiced and zested
– 1/2 cup chopped parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and set them aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.
7. Transfer the cooked shrimp to a plate and set aside.
8. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
9. Sauté the minced garlic for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
10. Add the drained noodles to the skillet and toss to coat them evenly with the garlic oil.
11. Stir in the lemon juice, lemon zest, chopped parsley, salt, and black pepper until well combined.
12. Return the shrimp to the skillet and gently toss everything together for 1 minute to warm through.
13. Remove the skillet from the heat and let it rest for 2 minutes to allow the flavors to meld. Creamy noodles soak up the zesty lemon and garlic, while the shrimp add a tender bite—I love serving this straight from the skillet with a sprinkle of extra parsley for a fresh, colorful finish that’s perfect for weeknights or impressing guests.

Hungarian-Style Haluski with Paprika and Sausage

Keeping warm during chilly evenings often means turning to comfort food, and this Hungarian-style haluski has become my go-to recipe when I want something hearty and satisfying. I first discovered this dish at a friend’s potluck last winter and have been tweaking the recipe ever since to get that perfect balance of smoky paprika and tender cabbage. There’s something so comforting about the way the sausage sizzles in the pan that always makes me feel like I’m cooking something special for my family.

Ingredients

– 1 lb smoked kielbasa sausage
– 8 oz egg noodles
– 1 large yellow onion
– 1 small head green cabbage
– 3 tbsp unsalted butter
– 2 tbsp vegetable oil
– 2 tbsp sweet paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Cut the kielbasa sausage into 1/2-inch thick rounds while the water heats.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add sausage rounds to the hot oil and cook for 4-5 minutes until browned on both sides.
5. Remove sausage from skillet with a slotted spoon and set aside on a plate.
6. Thinly slice the yellow onion into half-moons while the sausage rests.
7. Add sliced onion to the same skillet and cook for 6-8 minutes until softened and golden.
8. Core and thinly shred the green cabbage into 1/4-inch strips.
9. Add shredded cabbage to the skillet with onions and cook for 12-15 minutes until tender.
10. Add egg noodles to the boiling water and cook for 8 minutes until al dente.
11. Drain the cooked noodles thoroughly in a colander.
12. Stir sweet paprika into the cabbage mixture and cook for 1 minute to bloom the spices.
13. Return the cooked sausage to the skillet with the cabbage mixture.
14. Add drained noodles and butter to the skillet, tossing to combine.
15. Season with salt and black pepper, stirring gently to distribute evenly.
16. Cook everything together for 2-3 minutes until heated through.
17. Remove from heat and stir in chopped fresh parsley.

My favorite thing about this haluski is how the tender cabbage almost melts into the noodles, while the smoked sausage provides little bursts of savory flavor throughout. The sweet paprika gives the whole dish that beautiful red hue and subtle warmth that makes it perfect for chilly evenings. Sometimes I’ll top it with a fried egg for breakfast the next day, and the runny yolk creates the most amazing sauce that brings all the flavors together beautifully.

Summary

Looking for cozy comfort? These 18 haluski recipes offer endless delicious possibilities for your family table. We hope you’ll whip up a batch, share which recipe became your new favorite in the comments below, and pin this article to your Pinterest boards to save these comforting ideas for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.