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Polish Fried Cabbage & Noodles (Haluski)

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 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


  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.


  • To make AIP, swap the egg noodles for cassava pasta. Omit the ghee and black pepper.
  • Prep Time: 15
  • Cook Time: 25
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Polish

Keywords: haluski, polish cabbage and noodles