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Pan-Fried Cabbage and Noodles (Haluski)

Pan fried cabbage and noodles (haluski) with wide egg noodles tossed in browned butter and caramelized cabbage and onions. The result is deeply golden, savory comfort food with crisp-tender cabbage and buttery noodles.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Eastern European-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pan-Fried Cabbage and Noodles
  • 12 oz wide egg noodles Cooked and drained.
  • 1 green cabbage Small head, thinly sliced.
  • 1 onion Large, thinly sliced.
  • 6 tbsp butter Divided (4 tbsp for onions/cabbage, remaining for finishing).
  • 3 garlic cloves Minced.
  • 0.25 tsp salt To taste; use as needed to season.
  • 0.25 tsp cracked black pepper To taste; season generously.
  • 0.5 tsp caraway seeds Optional.
  • 1 sour cream For serving.
  • 1 fresh dill For serving.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize onions and cook cabbage
  1. Melt 4 tablespoons butter in a large skillet over medium heat, then add the onion with a pinch of salt and cook for 10 minutes, stirring occasionally, until it starts to caramelize and turn golden at the edges.
  2. Add the sliced cabbage and cook for another 10–12 minutes over medium heat, stirring occasionally, until the cabbage is deeply golden and tender, with some browned spots visible in the pan.
  3. Add the minced garlic and caraway seeds if using, then cook for 1 minute over medium heat, stirring, until fragrant with no raw garlic smell.
Toss noodles and finish
  1. Add the remaining butter and the cooked egg noodles, then toss over medium heat until everything is coated and the noodles are heated through, with glossy butter and browned bits sticking to the noodles.
  2. Season generously with salt and cracked black pepper, tossing once more, and serve immediately while deeply golden.
  3. Serve with a dollop of sour cream and a scatter of fresh dill on top, using the dill as the final visual cue of freshness.

Notes

For the best browned flavor, let the cabbage sit briefly undisturbed for a minute before stirring so it develops deeper golden spots. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet with a splash of water until warmed through. Freezing: not recommended because noodles and cabbage can soften. If you want a lighter option, use olive oil instead of half the butter and finish with a small amount of sour cream or a plain Greek-yogurt dollop.