Hungarian Cabbage and Noodles - Haluski
Hungarian cabbage and noodles, also known as haluski, is a buttery noodle dish served with sour cream and is the ultimate comfort food.
Servings: 4 servings
Calories: 721kcal
Equipment
- Large Dutch oven or thick-bottomed pot
Ingredients
- 1.8-2 lbs cabbage white or green, 800 – 900 g, Note 1
- 1 lb egg noodles 450 -500 g, Note 2
- 1 medium onion
- 4 tablespoons butter divided
- 1 teaspoon sweet paprika powder
- 1 teaspoon thyme or savory
- 1 teaspoon sugar
- 2 teaspoons apple cider vinegar
- fine sea salt and ground black pepper
- 1 cup sour cream or smetana to serve, 250 g, Note 3
- 1 small bunch of dill to serve, chopped, optional but great
Instructions
- Chop: Remove the outer leaves of the cabbage, then quarter it and remove the core. Slice the quarters into long, thin strips. If the quarters are large, you can halve them crosswise before slicing to avoid excessively long strips. Chop the onion finely.1.8-2 lbs cabbage/ 800-900 g
- Sauté: Melt 2 tablespoons of the butter in the pot. Cook the onion for a few minutes until translucent, about 2 minutes. Add the cabbage and stir well. If the cabbage doesn’t fit in the pot at first, add only half and stir for a few minutes until it reduces in volume. Then, add the remaining cabbage. Stir fry the cabbage for about 4 minutes.2 tablespoons butter + 1 medium onion
- Stir in sweet paprika powder and thyme or savory; stir for 1 minute.1 teaspoon sweet paprika powder + 1 teaspoon thyme
- Simmer cabbage: Add about ⅔ cup/ 150 ml of water. Cover tightly and cook on low heat for 20-25 minutes or until the cabbage is cooked to your liking, stirring every 5-6 minutes. Adjust the taste with salt, pepper, sugar, and vinegar. Be generous with the salt, taste several times and add more if necessary.1 teaspoon sugar + 2 teaspoons apple cider vinegar + fine sea salt and ground black pepper
- Cook the noodles while the cabbage is cooking. Bring a large pot of water to a boil. Add salt generously and cook the pasta according to the package instructions. Drain the noodles, reserving about ½ cup/ 125 ml of the cooking liquid.1 lb egg noodles / 450-500 g
- Combine haluski: Add the noodles and the remaining butter to the cabbage pot and stir well. If the dish seems too dry, add some reserved pasta water.2 tablespoons butter
- Serve: Sprinkle with chopped dill and serve with a generous sour cream or smetana dollop.1 cup sour cream + 1 small bunch of dill
Notes
- Cabbage: This amount is about ½ of a medium cabbage or ¼ of a large one.
- Wide egg noodles: You can use tagliatelle, pappardelle, or fleckerl for this dish - just ensure they’re wide.
- Smetana is a rich, tangy sour cream used in Eastern European cuisines.
Nutrition
Serving: 1/4 of the dish | Calories: 721kcal | Carbohydrates: 99g | Protein: 21g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 761mg | Potassium: 759mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1282IU | Vitamin C: 78mg | Calcium: 194mg | Iron: 3mg