I first came across these tasty cabbage noodles at a wonderful Hungarian restaurant in New York’s north country where they were served as an appetizer. This national dish of Slovakia is known as haluski or galuska across Eastern Europe. Traditionally, dumplings made of potato and flour are used but most American cooks have adapted the egg noodles for simplicity.
Cooking tips and variations
You may think that the cabbage to noodle ratio is off at the start but once both are cooked, the balance is right (for my liking). That’s because cooked cabbage shrinks while cooked noodles expand. I prefer using egg noodles in this recipe but you can substitute flat pasta such as futtucini or linguini.
You can turn this into a simple one-pot main course dish by adding meat and more vegetables. Options include chopped bacon, ham or sausage along with some chopped onions, bell peppers, peas or carrots.
- ½ head of cabbage chopped (about 4 cups)
- 6 oz. egg noodles about 2 cups before cooking
- 3 tbsp butter
- 1 tbsp cooking oil
- 1 tbsp dry onion soup mix
- ½ tsp caraway seeds
- ½ teaspoon fresh ground black pepper
- ½ tsp paprika
- Cook the noodles according to package instructions, drain and set aside.
- While noodles are cooking, fry the cabbage with butter and oil on medium heat in a wok or a deep pan.
- Stir the cabbage frequently, and cook for about 15 minutes until lightly browned
- Stir in the soup mix, caraway, black pepper and paprika and heat for about 1 minute.
- Add the noodles and heat the mixture for about 1 minute.
- Remove from the heat, cover and let stand for a few minutes before serving.
NutritionPer serving Calories: 297kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Fiber: 4g | Sugar: 4g | Iron: 2mg
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