Hungarian Cabbage and Noodles (Recipe)

So I’m from Pennsylvania which means, besides a ton of German people, we have a lot of people of Eastern European descent and I am no exception. My grandmother was Hungarian and made a lot of tasty things like goulash and halupkis. Nowadays, with my grandmother gone, and since I haven’t mastered these things I flock to churches in my area to get these awesome dishes.

One recipe, however, I have mastered – cabbage and noodles. Halushki for us Hungarians. Now I used to roll my eyes a lot when my grandmother used to say “oh enough of that until it looks good,” but that’s sort of how this recipe is. I will include measurements, but you can add more or less depending on what you’ve got and how many people you are cooking for. It’s pretty hard to screw this up – trust me.


  • 1 medium or large head of green cabbage, coarsely chopped into reasonably bite-sized pieces (avoid the hard white center which is too tough)
  • 2 tablespoons olive oil
  • 2 tablespoons butter (you can have less and add more olive oil to make it a little healthier, but don’t skip the butter altogether)
  • 1 medium onion, finely chopped (onion powder will work too, though not as tasty)
  • 1-2 garlic cloves minced (again you can substitute garlic powder)
  • Salt and pepper to taste
  • 1 bag of wide egg noodles (or less if you have a smaller head of cabbage)

Put the chopped cabbage, onion, garlic, olive oil and butter into a large skillet with a tight-fitting lid. Stir so that the cabbage is coated in the oil/butter mixture. Add salt and pepper to taste. Cook it covered on medium heat until the cabbage becomes soft and translucent – about 15 minutes. Be careful to stir occasionally so that the cabbage does not burn, add some water if necessary.

Cook your egg noodles in a separate pot of boiling water. Keep a watchful eye – they cook quicker than other types of noodles! When tender, yet firm add the noodles to cabbage and mix it. That’s it. You’re done. This serves four.

We eat this meal probably twice a month because it is easy, hearty and inexpensive. It’s also one of those meals where the leftovers are better than the original meal. True Hungarians may want to add a half teaspoon of paprika to the cabbage when cooking, but it’s not necessary. Enjoy.

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  • Svb3627

    i make this all the time. being penna dutch, my mom made it a lot. but i never liked it as a kid or they way she made it. my hungarian friend showed me how she made halushki, and i have made it that way ever since.  my family and i love it! i now have switched from butter to evoo. i shred my cabbage, and slowly brown it in evoo on the stove top w/no lid. you gotta keep an eye on it tho. cook my farfalle noodles and then just mix it together when the cabbage is done. thats it, of course i salt my serving when ready to eat. 

    • asimplygoodlife

      Yum! We really love it. It’s become a staple in our house.

  • Michelle Shane

    My mom grew up in Yorkville on the upper east side of Manhattan which was a large Hungarian/German enclave when she was growing up.  Though my mom is English/Irish/German, her best friend was Hungarian and her mother taught her to cook all the good dishes. I grew up eating cabbage and noodles as well as chicken paprikash (one of my favorite meals ever) and policzinta (sp?)- crepes with apricot preserves.  I just made some cabbage and noodles for my family and decided to google it.  We don’t put garlic and onion in ours but I did use alot of butter.  I cut it with evoo but the butter makes the dish.  I am on my second bowl it’s so good!

    • Vanessa

      Mmmm!! Chicken paprikash is a fav of mine too. It’s been on my “to cook” list for a while. Maybe I will tackle it soon. :) Cabbage and noodles is such a comfort food for me, and in winter it is perfect. YUM!

  • Judit

    dont forget to caramellize a small amount of sugar before you add the cabbage to oil for frying, thats the secret