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haluski with cabbage sprinkled with dill in a bowl

Hungarian Cabbage and Noodles (Haluski)

Hungarian cabbage and noodles, also known as haluski, Krautfleckerl or Kaposztas Testzta, this buttery noodle dish is pure comfort.
Course Pasta and Rice
Cuisine Hungarian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 384kcal
Author Adina


  • 750 g/ 1.7 lb cabbage
  • 1 onion
  • 2 tablespoons butter divided
  • 450 g/ 1 lb egg noodles
  • sweet paprika powder
  • thyme or savory
  • ½ teaspoon sugar
  • 1 teaspoon apple vinegar
  • 200 g/ 7 oz/ scant 1 cup sour cream or smetana
  • fine sea salt and pepper


  • Remove the outer leaves of the cabbage, quarter it, and remove the core. Slice the quarters into strips, about 50 mm/ 1/4 inch. If the quarters are very large, you could halve them crosswise in the middle before slicing, so that the strips are not excessively long.
  • Chop the onion finely.
  • Melt 1 tablespoon butter in a large thick-bottomed pot or Dutch oven. Cook the onion for a few minutes until translucent.
  • Add the cabbage and stir well. If the cabbage doesn't fit in the pot from the beginning, place only half of it into the pot and stir for a few minutes until it loses volume. You can then add the rest of the cabbage.
  • Add sweet paprika powder and thyme or savory, stir well and add a little water, only about 150 ml/ 5 fl.oz/ a bit more than ½ cup. Cover tightly and cook on low heat for about 20-30 minutes or until the cabbage is done to your liking. Stir every 5-6 minutes or so. When the cabbage is done, adjust the taste with salt, pepper, sugar, and vinegar.
  • In the meantime bring a large pot of water to a boil. Add salt generously and cook the pasta according to the packet's instructions. Drain the noodles and keep about 125 ml/ ½ cup of the cooking liquid.
  • Add the noodles and the remaining butter to the cabbage pot and stir well. Add a little of the reserved pasta water if the dish appears to be too dry.
  • Sprinkle with chopped dill and serve with a generous dollop of sour cream or smetana.



Serving: 1/4 of the dish | Calories: 384kcal | Carbohydrates: 50g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 373mg | Fiber: 6g | Sugar: 9g