How to Make Haluski (Fried Cabbage and Noodles)

by Cynthia Au

Start to Finish: 45 minutes

Servings: 4

Difficulty Level: Beginner

Originating from Eastern Europe, haluski is a mix of pan-fried egg noodles and cabbage. The dish is mildly seasoned but, like much traditional Eastern European cuisine, it’s filling, warming and easy to make. While this dish -- the following recipe is adapted from one published in the Wall Street Journal -- can keep in the fridge for several days and be eaten reheated, it is best when consumed straight after making. Otherwise, the noodles can become soggy.


  • 8 cups green cabbage, shredded
  • 1 clove garlic, minced
  • 2 large white onions, thinly sliced
  • 1/4 cup carrot, grated
  • 1/3 cup butter, non-salted
  • 1 pound egg noodles, dried
  • 1/2 teaspoon Hungarian paprika, optional
  • Salt
  • Ground black pepper



This dish can be made with red cabbage as well, but it is unconventional. The cabbage will color the noodles purple, which some people may find off-putting.

You can make your own egg noodles if you like, although this is not recommended for beginners, as the process is tricky and time-consuming.

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About the Author

Cynthia Au has studied at the Cordon Bleu in Paris and currently works as a chef instructor specializing in food styling. She has worked as a writer and editor with a focus on food and food science since 2007 and regularly teaches both adults and young children about the joys of home cooking.