Recipe by Susan Leckrone
"A wonderfully tasty and easy cabbage side dish. Perfect for backyard barbeques or a complement to pork chops."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
farfalle (bow tie) pasta
1 medium head
This is very similar to Hungarian Galushka which my mother made - although 1 cup of butter is overkill! I reduced it to 1/4 to 1/2 cup and add a little chicken broth if it needs to be more moist. Try using wide egg noodles instead of the farfalle, a freshly ground coarse black pepper. Combine cabbage and noodles in the pan and cook together for a few minutes to blend flavors. This was a frequent, Friday-night, vegetarian supper. Thanks for the memories!
We tried this and liked it, but everyone agreed it needed something more. Think we will try it with kelbasa sausage next time.
This is an old slovak recipe called 'Haluski' Grandma passed down the love of it. It is not spicy, most slovak food is not, but it is full of flavor. We 'cheat' and add sliced polish sausage to it to make a whole meal, YUM
I loved this dish! I made a few changes, however. Being Italian American, I grew up having a bowl of pasta with butter, and a little salt & pepper, so I am always looking for pasta dishes. I used it as the recipe suggested, but used whole wheat pasta shells, and only 1/2 of a 13 oz package. I used minced onion, and garlic salt instead of the garlic and onion, and added a little salt & pepper. Also, I like my cabbage crisp tender, so cooking for only 7 minutes was enough for me. The butter paired really well with the pasta and cabbage. I also love parmesean cheese with pasta, and added a little to my dish before serving. Cheese is a little salty, so you might want to use very little salt in the cabbage. Also, this is a quick dish, I had it ready in 35 minutes, and served it with nothing else, but some hot pull apart rolls.....Delicious!
Great basic recipe. I have made this for years (Polish you know!!) After 40 years I think I have thought of most every variation. They are all good with this dish. I usually make mine in a skillet then add noodles at the end with a half cup of sour cream. It is just a nice touch, tastes great!
Great recipe. I fried up a few slices of bacon, and let them rest while I prepared the rest of the recipe. When done, I put the bacon on top with a dallop of sour cream. I halved the butter on the advice of other reviewers. I would add more garlic next time, because it seemed a little bland to me. But I think this recipe is great because you can really make it your own. Thanks!
My family has this at least 3 times a month. To change the flavor a bit...add a splash of soy sauce. MMMM
My family loves this one, but instead of butter I substitute 1 pound of bacon and cook the rest of this in the bacon fat. The bacon makes it a meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage and Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 289
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a flavorful cabbage and bacon side dish.
Gluten-free vegetable noodles made from zucchini.
See how to make flavorful, quick-and-easy braised red cabbage.