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Pan-Fried Cabbage and Noodles (Haluski)

Pan fried cabbage and noodles (haluski) with wide egg noodles tossed in browned butter until everything is deeply golden. Thin-sliced cabbage and onions caramelize in the skillet, creating a savory, tender bite that clings to the 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, browned at the edges during toasting.
  • 3 garlic cloves Minced.
  • 0.5 tsp caraway seeds Optional.
  • 0.25 tsp salt To taste, for seasoning throughout.
  • 0.25 tsp cracked black pepper To taste, for seasoning throughout.
  • sour cream For serving (dollops).
  • fresh dill For serving, scattered.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize onions and cabbage
  1. Melt 4 tablespoons butter in a large skillet over medium heat, add onion with a pinch of salt, and cook for 10 minutes, stirring occasionally, until starting to caramelize and turn golden at the edges.
  2. Add sliced cabbage and cook for 10–12 minutes over medium heat, stirring occasionally, until cabbage is deeply golden and tender with browned spots.
  3. Add minced garlic and caraway seeds (if using) and cook for 1 minute, stirring, until fragrant and lightly toasted.
Toss noodles and season
  1. Add the remaining butter and the cooked egg noodles, then toss everything together over medium heat until the noodles are evenly coated and heated through, with butter browned at the edges.
  2. Season generously with salt and cracked black pepper to taste, then toss once more so the seasoning distributes evenly.
Serve
  1. Plate the haluski and top each serving with a dollop of sour cream and a sprinkle of fresh dill.

Notes

For best browning, keep the heat at medium and stir only enough to prevent scorching—letting cabbage contact the pan is what creates the deeply golden flavor. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet with a splash of water or butter to loosen. Freezing: not recommended for the best noodle texture. If you want a dairy-light option, swap sour cream for a tangy plain Greek yogurt and use a plant-butter substitute for the skillet.