Egg noodles, bacon, and fried cabbage combine in this Polish meal.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound bacon
- 1 onion, diced
- 1 (16 ounce) package egg noodles
- 1 head cabbage, sliced
- salt and ground black pepper to taste
Instructions
- Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
- 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.
- Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.
Nutrition Facts
| Calories | 698 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 8 g |
| Protein | 22 g |
| Saturated Fat | 12 g |
| Sodium | 709 mg |
| Sugars | 9 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Easy, quick, and yummy!
I love this recipe!! But……instead of egg noodles I make home made kaluski (polish pasta)!! Its amazing!!!!
The same recipe my mother made and now I do also! Delicious and easy to make
Delicious, transported me back to Poland. Great use for cabbage.
Call it something else. It’s not Halushki if you’re using only bacon. Kielbasa is traditional. So are dumplings, but I think we all understand noodles are a big time saver.
Love this! I’m all for quick recipes so I went further and subbed a bagged coleslaw mix for the cabbage.
I used kielbasa instead of bacon, so I used 2 tbs of butter to cook down the cabbage. It came out bland, so I added garlic powder. I always cut back on pasta, I used probably 6 ounces instead of 16. It was a good ratio this way and the taste would have been much more bland with all that extra pasta. I used 1 bag of coleslaw cabbage instead of a head, for speed. I liked how fast this came together, it was literally 20 minutes from start to finish.
The best and simple I used a bit more bacon grease
We have been making this for years. It is best when the Vadalia Onions are in season during the spring and summer. It’s also good with added veggies like peppers, sugar snap peas and zuchinni.
I make this often . It’s delicious. When there is just a littlest often I add chicken stock and a can of seasoned diced tomatoes and call it soup! Sometimes I don’t have bacon, ground beef is good or I Simply skip the bacon, cabbage and noodles is good alone, with a dollop of sour cream. Just cook the cabbage and onion in garlic butter .
I suggest adding sauerkraut for more flavour (it’s also more healthy)
Add a minced clove of garlic and serve over rice and you have what an old roommate called Vietnamese fast food!
I USE CHICKEN OR PORK CHOPS HUBBY DOESNT LIKE SAUSAGE, WHEN MEAT IS COOKED REMOVE TO PLATE. CHOP CABBAGE PUT IN SKILLET WITH CHICKEN BROTH AS NEEDED TO COOK CABBAGE COOK NOODLES AS DIRECTED, WHEN CABBAGE IS COOKED ADD NOODLES AND GOOD AMOUNT OF BUTTER I USE ABOUT HALF A STICK, SALT AND PEPPER TO TASTE PUT MEAT BACK IN SKILLET I ALSO SERVE SOUR CREAM ON THE SIDE FOR THOSE WHO LIKE IT. MAKE SURE TO LEAVE GREASE FROM THE MEAT USED IN SKILLET TO COOK THE CABBAGE . THEIR ARE ALL DIFFERENT WAYS TO SEASON THIS DISH WITH DIFFERENT SEASONINGS I SPRINKLE SOME PAPRIKA IN MINE
Loved it. Made it just as recipe called for. Will definitely make again, and again
This is a good recipe, but I alter it to the way my mother (who learned from her Hungarian foster mother) did: make a lot of very small potato dumplings; shred and fry the cabbage in a whole cube of butter; cook the sausage meat in a fry pan and add the onion and cook till translucent. Combine everything together, add salt and pepper to taste, and keep it warm in the oven for a half hour or so for the flavors to blend.
I used hot Italian sausage (squeezed out of the casings and cooked like ground beef) in place of the bacon, and the extra spice and texture added that little extra kick needed to make this a repeat family favourite! There were no leftovers…
I just made this recipe. Instead of bacon I decided to follow the advice of one of the reviews and added Italian sausage. I also decided to season it with seasoned salt and regular salt. I have to admit, it tasted great!
This was absolutely delicious! It reminded me of my mom making her boiled dinner which consisted of cabbage sausage a whole onion and potatoes! I ate two plates right away!
This isn’t real halushki. Sorry. It’s what my Czeck family called “lazy halushki” and we never put bacon in it. It’s made with potatoe dumplings and no noodles.
I’ve made this dish for years but without the onion. I only use 4 slices of bacon and I use elbow macaroni instead of egg noodles. The recipe was handed down to me from my grandmother who made it for my grandfather. My grandfather got the recipe from his ancestors who came from the area now called Slovakia. It’s an inexpensive dish to make, yet it’s very flavorful.
This is a great recipe for those of us who sometimes need a quick way to prepare a great dish with simple ingredients. I love this one!