Go Back

Pan-Fried Cabbage and Noodles (Haluski)

Pan fried cabbage and noodles (haluski) with wide egg noodles tossed in browned butter and caramelized cabbage. You get deeply golden, tender cabbage and savory noodles in one skillet—ideal for an easy noodle dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Eastern European-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pan-Fried Cabbage and Noodles (Haluski)
  • 12 oz wide egg noodles Cooked and drained.
  • 1 green cabbage Small head, thinly sliced.
  • 1 onion Large, thinly sliced.
  • 6 tbsp butter Divided; use 4 tbsp first, then add the rest at the end.
  • 3 garlic cloves Minced.
  • 1 salt To taste.
  • 1 cracked black pepper To taste.
  • 0.5 tsp caraway seeds Optional.
  • 1 sour cream For serving.
  • 1 fresh dill For serving.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize onions and cabbage
  1. Melt 4 tablespoons butter in a large skillet over medium heat, add onion and a pinch of salt, and cook for 10 minutes until starting to caramelize. Look for golden edges and a sweet aroma as the onions soften.
  2. Add sliced cabbage and cook for 10–12 minutes over medium heat, stirring occasionally, until cabbage is deeply golden and tender. Let some edges brown for that savory, deeply caramelized color.
Toss noodles and season
  1. Add minced garlic and caraway seeds (if using) and cook for 1 minute, stirring, until fragrant. Keep it moving so garlic doesn’t brown too quickly.
  2. Add the remaining butter and the cooked egg noodles, then toss over medium heat until noodles are coated and heated through. Continue tossing until everything looks evenly glossy and golden.
  3. Season generously with salt and cracked black pepper. Taste and adjust until the flavor is bold enough to stand up to the browned butter.
  4. Serve immediately with a dollop of sour cream and fresh dill on top. The dill should look fresh and bright against the deeply golden noodles.

Notes

For best browning, slice cabbage and onion thin and keep the heat at medium so the moisture cooks off gradually. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium-low until hot and lightly re-coated with butter. Freezing is not recommended because cabbage can turn watery after thawing. For a lighter version, use reduced-fat butter and swap sour cream for plain Greek yogurt.