This Polish Fried Cabbage & Noodles is a classic comfort food dish that’s so easy to make! This version is gluten-free and can be made dairy-free.

The polish fried cabbage and noodles in a skillet.

I’m polish on my dad’s side, and I always hear stories about all of the wonderful Polish food my grandma used to make! Polish food is really, really good, and I’ve been digging into more Polish recipes like these pumpkin ricotta pierogies and sweet & sour Hungarian green beans.

Polish Fried Cabbage & Noodles (or Haluski) is super rich and hearty, and quite easy to make. Think of it as the best-buttered noodles you’re ever going to have, gluten-free!

Why you’ll love Polish Fried Cabbage & Noodles

  • It’s easy to make. No sauce making, no fancy methods, it’s super straight forward!
  • It’s super comforting. When isn’t bacon and pasta comforting?!
  • It’s a more cost-effective pasta. Cabbage is one of my favorite budget veggies. They tend to be pretty cheap, and can easily bulk up a meal. Since this recipe doesn’t have any fancy cheeses or sauce, it’s a more cost-effective pasta.

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

All of the ingredients needed for polish fried cabbage & noodles.

Substitutions and modifications

  • Ghee. You can also use butter if tolerated.
  • Egg noodles. You can swap the egg noodles for cassava pasta to make it grain free.

How to make Polish Fried Cabbage & Noodles

See the recipe card below for full information on ingredients and quantities.

Cut up cabbage before cooking.

Step one. Prep the cabbage and chop into squares and boil the egg noodles.

Bacon after cooking in a pan.

Step two. Cook the bacon in a pan and then remove.

The onion and garlic before cooking.

Step three. Cook the onion and garlic

The cooked egg noodles being added back into the dish.

Step four. Add the cooked noodles, and ghee to the skillet.

All the ingredients, except bacon, being mixed together.

Step five. Stir to coat the noodles, and melt the ghee.

The whole dish after cooking before being enjoyed.

Step six Add the bacon and enjoy!

Tips & Tricks

  • Use fresh cabbage. Grab a fresh head of cabbage rather than using a bagged cabbage. Not only is it fresher, but cabbage chopped into squares cooks better in this dish than shredded cabbage.
  • Add an extra protein if desired. You can add a sausage like a kielbasa to this recipe for some extra protein!

Recipes FAQS

Can you make Haluski dairy free?

To keep this dish lactose free, I opted for ghee instead of butter. However, you can leave it out altogether and just stick with the bacon fat if you don’t tolerate any dairy.

Can you use a different kind of noodle?

This recipe is traditionally made with egg noodles, but if you don’t tolerate eggs, you can swap out a gluten-free or grain-free pasta (like cassava pasta for AIP) if desired!

A fork of polish fried cabbage & noodles being taken out of the pan to be eaten.

Other Hungarian recipes to try…

If you tried these Polish Fried Cabbage & Noodles  or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Polish Fried Cabbage & Noodles (Haluski)

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  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Polish
  • Diet: Gluten Free

Description

This Polish Fried Cabbage & Noodles is a classic comfort food dish that’s so easy to make! This version is gluten-free and can be made dairy-free.

 

Ingredients

Scale
  • 1 large green cabbage
  • 6 oz gluten-free egg noodles
  • 4 slices of bacon, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp ghee
  • Salt and pepper
  • 1 tbsp fresh parsley, chopped

Instructions

  1. To prepare the cabbage, slice the cabbage in half and remove the core. Chop the cabbage into squares and set aside.
  2. Bring a large pot of water to a boil and cook the egg noodles as directed. Strain and lightly drizzle with olive oil to prevent sticking.
  3. Using a large pan, cook the bacon on medium heat until lightly crisp. Set aside, reserving about 1 tbsp of bacon fat in the pan.
  4. Add the onion and garlic and saute for 3-4 minutes on medium-low heat. Add the chopped cabbage and lightly season with salt and pepper to taste. Saute for about 5-7 minutes or until the cabbage is wilted and soft.
  5. Add the cooked noodles, and ghee to the skillet and stir to coat the noodles, and melt the ghee. Add the bacon at the end and remove from the heat.
  6. Serve with extra salt and pepper to taste and chopped parsley.

Notes

  • To make AIP, swap the egg noodles for cassava pasta. Omit the ghee and black pepper.
  • If you don’t have egg noodles on hand, you can swap out another flat noodle, or even spaghetti in a pinch. 

Nutrition

  • Serving Size: 1 serving
  • Calories: 424
  • Fat: 17.9g
  • Carbohydrates: 55g
  • Fiber: 9.9g
  • Protein: 13.8g

Photos by Sierra Inn