There’s a certain kind of magic in a dish that doesn’t try too hard. This one, it’s pure comfort, the kind that fills your kitchen with the kind of aroma that makes everyone wander in, asking “what’s for dinner?” with hopeful eyes. It’s humble, sure, but it’s also deeply, wonderfully satisfying.
Imagine tender, sweet cabbage, almost melting into a tangle of fluffy egg noodles. Now, picture bites of deliciously browned sausage, all brought together with a generous amount of butter and a good crack of black pepper. This is Cabbage and Noodles, a recipe that proves simple ingredients can create something truly extraordinary.
A Dish with a Story: The Roots of Haluski
This dish, often called Haluski, has its roots deep in Eastern European home cooking, a testament to the resourcefulness and love of generations of grandmothers. It’s a recipe born not from extravagance, but from making the most of what you have, and making it taste incredible.
Different regions have their own delightful twists, of course. Some versions feature soft potato dumplings, while others, like this one, celebrate the perfect pairing of cabbage and noodles. It’s a piece of culinary heritage that’s as alive today as it ever was, and for good reason.
It connects us to a time when food was straightforward and heartfelt. Every bite feels like a warm, welcoming hug from the past, a simple pleasure that has stood the test of time.
Ingredients Needed for the Recipe
- 12 ounces kielbasa or smoked sausage, sliced
- 2 tablespoons olive oil, divided
- ¼ cup salted butter
- 1 large onion, diced
- ½ head green cabbage, chopped (about 6 to 7 cups)
- 1 clove garlic, minced
- ⅔ cup frozen peas
- 8 ounces egg noodles, measured dry
- salt and black pepper, to taste
How to Make Cabbage and Noodles?
Getting Your Noodles Ready
First things first, let’s get the egg noodles cooking. Just follow the directions on your package, because every brand can be a little different. Once they’re tender and perfect, drain them and let them wait patiently for their grand entrance later.
Browning the Sausage
Now, grab a large saucepan, something with some room to breathe. Heat up one tablespoon of that olive oil over a medium heat. Add your sliced sausage and let it sizzle away until it gets those beautiful, light brown edges. That browning is where so much flavor is born.
You’ll know it’s ready when your kitchen starts to smell absolutely amazing. This step isn’t just about cooking the sausage through; it’s about building a flavor foundation for the entire dish.
Building the Flavor Base
Next, add the remaining tablespoon of olive oil, that glorious quarter-cup of butter, and all of your diced onion right into the pan with the sausage. The butter will melt, sizzling joyfully, and you’ll cook it all until the onion turns soft and translucent, about five minutes or so.
This is where the magic starts to happen, for real. The onions will sweeten, mingling with the rich butter and the savory notes from the sausage. It’s a trinity of flavor that simply can’t be beat.
Cooking Down the Cabbage
Time for the star of the show! Pile in all of that chopped cabbage and your minced garlic. It will look like a mountain at first, a voluminous heap that you’re sure could never fit. But have faith, cabbage is a wizard of wilting.
Stir it frequently, and over the next 10 to 15 minutes, you’ll watch it transform. It will collapse, becoming tender, sweet, and almost silky. This slow cooking is crucial for unlocking the cabbage’s natural sugars, losing any harshness.
The Grand Finale: Bringing It All Together
Once your cabbage is perfectly tender, it’s time for the union. Stir in the frozen peas, your cooked and drained egg noodles, and a very generous amount of salt and black pepper. Give everything a really good toss, ensuring every noodle is coated in that buttery, savory goodness.
Let it all cook together for just another 2 to 3 minutes, until the peas are bright green and heated through and everything is wonderfully combined. Then, it’s time to eat. Honestly, it’s that simple.
Why This Dish is a Weeknight Hero
Let’s be real, some nights you just need a meal that comes together without a fuss. This recipe is that friend. It relies on pantry staples and humble vegetables, meaning you can probably whip it up without a special trip to the store.
From start to finish, you’re looking at about 30 minutes. In half an hour, you can go from a bare counter to a steaming, comforting bowl that feels like a proper, home-cooked meal. It’s a lifesaver on those busy evenings when takeout is tempting, but homemade satisfaction wins.
It’s the kind of dish that everyone, from picky kids to hungry adults, will happily devour. It’s familiar, it’s filling, and it has a way of making a regular Tuesday night feel just a little bit special.
Tips
Don’t be shy with the salt and pepper at the end. Seasoning is what takes this from good to “can I have seconds?” levels of delicious. Taste as you go, and add until it sings.
If you’re not a sausage person, crisp up some chopped bacon instead. Use a bit of the rendered bacon grease in place of some of the butter for an incredible, smoky depth of flavor. It’s a fantastic variation.
For the best texture, avoid overcooking your egg noodles. You want them to be tender but still have a bit of bite, as they’ll hang out in the pan for a few more minutes at the end. A slightly al dente noodle is your goal here.
Ingredient Substitutions: Make It Your Own
The beauty of a foundational recipe like this is its flexibility. No egg noodles? Wide pappardelle or even bowtie pasta work beautifully. For a richer flavor, consider using schmaltz (chicken fat) or even more butter instead of olive oil.
You can easily make this a vegetarian delight. Simply omit the sausage and add sliced mushrooms. They’ll brown up nicely and provide a wonderful, meaty texture that stands up to the hearty cabbage.
Feel free to play with the vegetables, too. A handful of shredded carrots added with the onions, or some fresh thyme stirred in at the end, can create a whole new profile. This dish is a wonderful canvas for your culinary creativity.
How to Store and Reheat for Later
Any leftovers can be stored in a sealed container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, making the next day’s lunch something to genuinely look forward to.
Reheating is best done gently. A splash of water or broth in a saucepan over medium-low heat, covered, will steam it back to life perfectly. Stir it occasionally until it’s heated all the way through.
You can microwave it, of course, but be aware the noodles can sometimes become a bit rubbery. If you do, cover the bowl and use a lower power setting, stirring halfway, to help it heat more evenly and gently.
Cabbage and Noodles Recipe
Description
This Cabbage & Noodles recipe is a humble yet deeply satisfying Polish-inspired dish that comes together in under 30 minutes. Tender cabbage, fluffy egg noodles, and savory smoked sausage are tossed with butter, onions, garlic, and a hint of peas for a hearty, one-pan meal the whole family will love. It’s simple pantry cooking at its best—comforting, flavorful, and budget-friendly!
ingredients
Instructions
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Cook egg noodles according to package directions. Drain and set aside.
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In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add sliced sausage and cook until lightly browned, about 5 minutes. Remove sausage and set aside.
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Add the remaining 1 tablespoon olive oil and butter to the same pan. Add diced onion and cook until softened, about 5 minutes.
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Stir in chopped cabbage and minced garlic. Cook, stirring occasionally, until cabbage is tender and slightly caramelized, 10–15 minutes.
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Return the cooked sausage to the pan. Add frozen peas, cooked noodles, and season generously with salt and black pepper. Toss everything together and cook for 2–3 minutes until heated through.
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Serve warm, with extra black pepper on top if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 7g35%
- Cholesterol 65mg22%
- Sodium 980mg41%
- Potassium 420mg12%
- Total Carbohydrate 42g15%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 18g36%
- Calcium 6 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No sausage? Substitute with crispy bacon (use bacon fat instead of butter) or omit meat entirely for a vegetarian version.
- Make it creamier: Stir in 2–3 tbsp sour cream or heavy cream at the end for a richer finish.
- Storage: Keeps well in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water to refresh the noodles.
- Don’t skimp on seasoning! Generous salt and freshly cracked black pepper really elevate this simple dish.
