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Slovak Haluski

Slovak Haluski


"Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!"
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55 m servings 361 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  2. Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
  3. Mix noodles and cabbage together in a serving bowl; season with salt and pepper.


  • Cook's Note:
  • If you don't think you have enough butter, melt another 1/4 cup and add to cabbage.

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Read all reviews 8
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This is exactly how we were taught to make our Haluski (we always just call it noodles and cabbage), and we LOVE it. Simple, easy and cheap meal that everyone enjoys~YUM!

A standard in my home. The only difference is how much I cook the cabbage and onions. I don't cover the pan, but keep sauteeing the cabbage and onions until they are very carmelized and golden...

My mother introduced me to this recipe over 40 years ago. I've made it in several variations over the subsequent years. I like to add a few coins of kielbasa occasionally and vary the pastas.

I added a very light white wine to the steaming cabbage and my family loved it! #greekslovewine

Simple European dish less the bacon for lent!

Really good! I did add garlic while cooking cabbage & onion. I will make this again.

Perfection. This is how I always have made it but I add some caraway seeds during the last 10 minutes. Always a staple in our house when the weather gets cool. Serve with Keilbasa and you have a...

Excellent; came out just like I remember it as a child!

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