Cabbage and Noodles

With St. Patrick’s Day less than a week away I figured I would share my go-to tradition of Haluski or cabbage + noodles. Haluski is a traditional Polish dish made of fried cabbage and egg noodles. It bakes up into a dish of buttery comfort food. Why I make it for St Paddy’s Day? No idea haha. Maybe because of the cabbage?? Regardless, it’s a comfort meal in my house and it couldn’t be easier. If I am getting fancy I make it with fresh egg noodles (either homemade or storebought) but you can also use dried fettuccine. And if you’re cooking up the whole pound follow the same instructions just pick up a large cabbage instead of a small one and use a little extra butter. This dish also reheats extremely well so I always make extra! Give it a try and let me know what you think. Come Sunday you’ll most likely find me with a big ole’ bowl of this stuff + a Jameson cocktail (still trying to figure out what that might be).. stay tuned!

Happy Cooking!


Cabbage and Noodles

1 small head Cabbage
1 8oz container fresh Egg Noodles

Olive Oil
Kerrygold Butter
Celtic Salt
Red Pepper Flakes
Black Pepper

2 Skillets
Wooden Spoon
Cutting Board
Tongs or Strainer

1. Halve the cabbage, place cut side down and thinly slice the half about 3/4 of the way. Do the same to the other side and add to a large, nonstick skillet over medium heat. Add a generous drizzle of olive oil (about 1 tbsp) and a pinch of Celtic Salt, red pepper flakes and black pepper. Cook for about 6-8 minutes, stirring every few minutes and adding more oil if needed. Cabbage should be caramelized with a little bit of color and wilted down.

2. Bring a pot of water to a boil with a heaping tbsp of salt. Add the pasta and cook for about two minutes, until al dente.

3. Remove the pasta from the water and toss into the pan with the cabbage. Add about 1 tbsp of Kerrygold butter to the pan and toss. Taste and adjust seasonings.

4. Finish with a drizzle of olive oil and a pinch of Celtic Salt and red pepper flakes.

Serves 2.

Prep Ahead: This dish makes great leftovers and is delicious with a fried egg on top! To speed up the process, slice the cabbage up to 3 days in advance.

Estimated Time: 20 minutes

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