Haluski-Style Buttered Cabbage and Noodles

Why You’ll Love This Recipe

• Cozy, budget-friendly comfort that tastes restaurant-level thanks to deeply caramelized onions.
• Silky, buttery noodles with just enough tang from cider vinegar to keep every bite lively.
• One-skillet simplicity plus pantry staples—perfect for busy weeknights.
• Flexible base: add caraway, bacon, or mushrooms for easy variations.

Grocery List

• Produce: 2 large yellow onions, 1 medium green cabbage, fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Wide egg noodles, neutral oil, kosher salt, black pepper, apple cider vinegar, caraway seeds (optional), sugar (optional)

Full Ingredients

Main Ingredients

• 12 oz (340 g) wide egg noodles
• 2 large yellow onions (about 1.5 lb / 680 g), halved and thinly sliced
• 1 medium green cabbage (about 2 lb / 900 g), cored and thinly sliced into 1/4-inch ribbons
• 6 tbsp (85 g) unsalted butter, divided
• 2 tbsp neutral oil (such as canola or sunflower), divided
• 1 tsp kosher salt, divided, plus 1 tbsp for pasta water
• 1 tsp freshly ground black pepper, plus more to taste
• 1 tbsp apple cider vinegar
• 1/2 to 3/4 cup reserved pasta cooking water

Optional Flavor Boosters

• 1 tsp caraway seeds
• 1/2 tsp granulated sugar (helps onions caramelize)
• 2 tbsp chopped fresh parsley, for garnish
• 2–4 tbsp sour cream, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables and set water to boil

Halve and thinly slice the onions. Core the cabbage and slice into 1/4-inch ribbons. Fill a large pot with 4 quarts of water and bring to a boil over high heat (you will add 1 tablespoon kosher salt when it boils). Keep the pot covered so it heats faster.

Step 2: Slowly caramelize the onions

In a wide 12-inch skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium-low heat. Add the onions and a small pinch of salt (and 1/2 teaspoon sugar if using). Cook, stirring every few minutes, until the onions are deeply golden and jammy, 25–30 minutes. Adjust heat between low and medium-low to prevent scorching; add a splash of water if browned bits threaten to burn.

Step 3: Sauté the cabbage until tender with charred edges

Increase the heat to medium-high and add the remaining 1 tablespoon oil. Add the cabbage and 3/4 teaspoon kosher salt. Cook, tossing occasionally, until the cabbage is tender with caramelized edges, 10–12 minutes. If using, add the caraway seeds during the last 30 seconds to bloom their aroma. If the pan looks dry before the cabbage is tender, add 2 tablespoons water and continue cooking.

Step 4: Boil the noodles

When the water boils, add 1 tablespoon kosher salt and the noodles. Cook until al dente, 7–9 minutes (check package and start tasting early). Reserve 3/4 cup pasta cooking water, then drain.

Step 5: Butter, pepper, and emulsify

Lower the skillet heat to low. Add the drained noodles, remaining 4 tablespoons butter, and 1 teaspoon freshly ground black pepper to the onion–cabbage mixture. Toss constantly, adding 1/2–3/4 cup reserved pasta water a splash at a time until the noodles look glossy and lightly sauced, 1–2 minutes. The starch in the water helps create a silky coating.

Step 6: Brighten with vinegar and serve

Remove from heat and stir in the apple cider vinegar. Taste and adjust salt, pepper, and vinegar to preference. Garnish with chopped parsley and serve immediately. Add a spoonful of sour cream at the table if you like extra richness.

Pro Tips

• Use a large, wide skillet (12-inch) so the onions and cabbage can caramelize rather than steam.
• Do not rush the onions. If they darken too fast, lower the heat and add a tablespoon of water to dissolve the fond.
• Grind black pepper fresh and add most of it near the end for a brighter, more aromatic finish.
• Reserve pasta water before draining; its starch is the secret to a silky, clingy sauce.
• Like nuttier depth? Let the final 2 tablespoons of butter brown lightly (30–60 seconds) before tossing with the noodles.

Variations

• Smoky Bacon or Kielbasa: Brown 4 oz diced bacon or 8 oz sliced kielbasa first. Remove, cook onions and cabbage in the rendered fat (add oil as needed), then fold the meat back in before serving.
• Mushroom Haluski: Sauté 8 oz sliced cremini mushrooms in 1 tbsp oil over medium-high until browned, 6–8 minutes. Remove and add back in Step 5.
• Brown Butter & Dill: Brown the final 4 tbsp butter until nutty, then toss with noodles, 1 tbsp vinegar, and 2 tbsp chopped fresh dill. Finish with lemon zest instead of vinegar for a brighter profile.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over medium-low heat with a splash of water and a pat of butter to refresh the sauce. The fully assembled dish does not freeze well (noodles can turn mushy), but you can make the caramelized onions up to 4 days ahead or freeze them for up to 2 months. Slice cabbage up to 2 days in advance and store in a zip-top bag with a paper towel.

Nutrition (per serving)

Approximate values: 625 calories; 30 g fat; 78 g carbohydrates; 7 g fiber; 14 g protein; 850 mg sodium. Values will vary based on exact brands and optional add-ins.