Ahhh, cabbage and noodles 😌🥬🍜 — pure comfort. This is the classic old-world version, just like Hungarian / Eastern European kitchens make it.
Cabbage and Noodles (Haluski / Káposztás Tészta)
Ingredients (4 servings)
- 8 oz (225 g) wide egg noodles
- 1 medium green cabbage, thinly sliced
- 1 large onion, thinly sliced
- 3 tbsp butter (or oil, traditional is butter or lard)
- 1 tsp salt (to taste)
- ½–1 tsp black pepper (important!)
- Optional: pinch of sugar (very traditional)
Instructions
- Cook noodles
Boil noodles in salted water until al dente. Drain and set aside. - Caramelize the cabbage
Melt butter in a large skillet over medium heat.
Add onion and cabbage, sprinkle with salt and a tiny pinch of sugar.
Cook slowly, stirring often, until cabbage is soft and golden-brown (20–30 minutes).
Don’t rush this — caramelization = flavor. - Combine
Add cooked noodles to the cabbage mixture.
Toss well to coat. - Season generously
Add plenty of black pepper. Taste and adjust salt. - Serve hot
Traditional notes
- Should be savory, peppery, slightly sweet
- No garlic, no herbs in the classic version
- Texture should be soft, not crunchy
Variations you’ll see
- With bacon (very common)
- Sweet version: a bit more sugar, served as a side
- Savory version: extra black pepper and salt
- Hungarian style: add a pinch of sweet paprika at the end
Serve with
- Roast chicken or pork
- Sausage
- Fried eggs (honestly amazing)
If you want, I can give you:
- 🇭🇺 Authentic Hungarian grandma tips
- 🧈 Extra buttery version
- 🌱 Vegan cabbage & noodles
- 🔥 One-pan skillet method
Just say the word 💛
