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Haluski (Cabbage and Noodles)

Comforting Haluski (Cabbage and Noodles) with Turkey Bacon

A quick and comforting Haluski (Cabbage and Noodles) recipe featuring tender cabbage, hearty egg noodles, and savory turkey bacon, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Eastern European
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Mixture
  • 4 slices Turkey Bacon Adds savory flavor and crispy texture
  • 3 tablespoons Butter Enhances richness
  • 1 medium Onion Chopped, yellow or white
  • 1 head Cabbage Chopped, green or Napa cabbage
For the Noodles
  • 8 ounces Egg Noodles Can swap for gluten-free pasta
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning

Equipment

  • Dutch oven
  • Colander
  • Pot

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven over medium heat, cook the turkey bacon until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
  2. Add 3 tablespoons of butter to the bacon drippings, melting it over medium heat. Add chopped onions and sauté for about 5 minutes until soft.
  3. Mix in chopped cabbage, seasoning with salt and pepper. Cover and cook for approximately 10 minutes, stirring occasionally.
  4. Bring a pot of salted water to a boil. Cook egg noodles according to package instructions, about 6 to 8 minutes. Drain and set aside.
  5. Stir cooked egg noodles into the cabbage mixture. Add the remaining butter and toss until combined. Heat through for about 5 minutes.
  6. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with freshly ground black pepper.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 70mgCalcium: 4mgIron: 10mg

Notes

Store leftover Haluski in an airtight container for up to 3 days. Freeze for up to 2 months, thaw before reheating.

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