Bacon Haluski (Cabbage and Noodles) | 12 Tomatoes
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Bacon Haluski (Cabbage and Noodles)

A classic dish but made better with bacon!

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When it comes to Bacon Haluski, cabbage becomes a comfort food. Here, bacon renders out, creating a wonderful savory base for the cabbage and noodles, which are cooked until tender.

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Haluski is one of those dishes that flies under the radar; it’s an if-you-know-you-know sort of recipe. Deriving from Hungary, Slovakia, and the Czech Republic, there are countless variations from each of these countries, but the base of noodles and cabbage is always a must. While a lot of versions of Haluski are meatless and made for Lenten Fridays, this version is a decadent break from those rules.

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Here, the bacon cooks down until slightly crisp. In the fat of the rendered bacon (plus a bit of butter), onions are cooked until slightly softened. Next, the cabbage is added and cooked until wilted and tender. 

The cooked noodles are added. In the US, egg noodles are the classic noodle to use in Haluski, but you can also use broken-up lasagna noodles as well as broken-up tagliatelle, which are common in other regions. 

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Serve with a bit of fresh herbs, and this Bacon Haluski is ready to serve!

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The sweet cabbage, salty bacon, and starchy noodles work in harmony, creating a balanced bite each and every time.

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Onions aren’t a prominent taste, but they give a delightful backbone of aromatic flavor that heightens all three of the main ingredients. 

Photo: 12 Tomatoes Creative Team

Bacon Haluski is one of those dishes that is perfect to make during the weeknight, as it comes together in one pot in under thirty minutes. The hardest thing is not eating the bacon as you render it!

Try this version of haluski, and you won’t go back to any other way.

Yield(s): Serves about 6 to 8 servings

10m prep time

30m cook time

4.7
Rated by 3 reviewers

Allergens: Wheat, Gluten

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Ingredients
  • 6 slices bacon, chopped
  • 6 tablespoons unsalted butter, divided
  • 2 large onions, chopped
  • 1 1/2 pounds cabbage (about 1 small or 1/2 of one medium cabbage), cored and chopped into bite-sized pieces
  • 1 pound egg noodles, cooked according to the package directions
  • 1 tablespoon chopped parsley, for garnish
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. In a large pot or Dutch oven set over low heat, render bacon, cooking until almost crisp and the fat is drawn out of the bacon.
  2. Add in 3 tablespoons butter followed by the chopped onion, cooking on a medium heat for 5 minutes.
  3. Add in cabbage. Season with salt and pepper, stirring to combine everything. Cover the pot, cooking on a medium-low heat for 10 minutes or until the cabbage is wilted and softened.
  4. Add in the cooked noodles and remaining 3 tablespoons butter, stirring to combine. Cook for a couple more minutes to heat the noodles through and the butter is melted.
  5. Season again with salt and pepper as needed, garnish with parsley, serve, and enjoy.

Recipe adapted from Jo Cooks.