You know how pasta with butter is unjustifiably good? Like, something so simple shouldn’t be so delicious and satisfying, but it just is. Well, cabbage is the same way. Sauté it down until tender, add some butter, salt, and pepper and I’m in heaven. Someone a long time ago (hundreds of years, I imagine) in Eastern Europe realized that noodles and cabbage together with butter is even better, and Halusky was born. Of course their Halusky was undoubtably made with homemade noodles, but I’m not picky. Using egg noodles is the fastest, easiest way to this simple and satisfying dish. So, if you’re the type who can’t be bothered with fixing anything more than buttered noodles for dinner (you know who you are), try adding a little shredded cabbage next time. It’s a great way to turn buttered noodles into a legit meal.
Traditional Halusky also has a ton of butter (because YUM), but my 21st century mostly-sedentary lifestyle can’t support copious of butter, so I cut back a little. I used just enough butter to sauté my onion and cabbage, then added a touch more at the end to drench the dish with creamy goodness. Adding butter at the end gives it a nice little buttery pop without having to use a pound of the stuff. If you want to go extravagant, though, you could even crisp up some bacon first and use the bacon fat in place of butter. Bacon is cabbage’s best friend, after all.
One last thing. Halusky isn’t traditionally served with an egg on top, as pictured below. But if you know me then you know my motto is “put an egg on it” so that’s what I did here. Halusky is also great with sausage, like kielbasa, or just about any grilled or roasted meat.
Halusky (Cabbage and Noodles)
Halusky (Cabbage and Noodles)
- 8 oz. wide egg noodles ( $1.00)
- 3 Tbsp butter, divided ($0.33)
- 1 yellow onion ($0.25)
- 1/2 head green cabbage, shredded (5-6 cups) ($1.78)
- Salt and pepper to taste ($0.05)
- Cook the egg noodles according to the package directiosn (boil until tender) and then drain in a colander.
- While the noodles are cooking, thinly slice the onion. Remove any dirty or damaged outer leaves of the cabbage. Cut the cabbage into wedges, remove the core, then slice thinly to shred.
- After draining the noodles, add 1 Tbsp of the butter and the sliced onions to the pot used to cook the noodles. Sauté the onions over medium heat just until they begin to soften (about 3 minutes). Add the cabbage and continue to cook until the cabbage is tender (5-7 minutes).
- Return the drained noodles to the pot with the cabbage and onion. Add the remaining 2 Tbsp of butter and stir until the butter is melted and everything is evenly coated. Season the cabbage and noodles liberally with salt and freshly cracked pepper. Serve warm.
Step by Step Photos
Cook 8oz. wide egg noodles according to the package directions, then drain in a colander. While the noodles are cooking, thinly slice one yellow onion and shred 1/2 head of cabbage (about 5-6 cups shredded). After draining the noodles, use the pot to cook the onion and cabbage. Place 1 Tbsp butter in the pot along with the sliced onions. Sauté over medium heat until the onions begin to soften.
Add the shredded cabbage to the pot and continue to sauté until the cabbage is tender.
Add the drained noodles back to the pot with the cabbage and onion, along with 2 Tbsp butter. Stir until the butter is melted and coating everything. Season liberally with salt and freshly cracked pepper. The salt and pepper really make the dish, so don’t skimp! :)
Enjoy your Halusky as a side dish, or “put and egg on it” and make it your meal. You never have to feel guilty about eating buttered noodles for dinner again. ;)