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.

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.

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. 

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

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

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

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.