Ingredients
Scale
- 12 oz Wide egg noodles (or whole wheat noodles for extra fiber)
- 1 Medium head of green cabbage, shredded or chopped into bite-sized pieces
- 1 Large yellow onion, thinly sliced
- 4 Tablespoons unsalted butter (or olive oil for a heart-healthy swap)
- 2 cloves Garlic, minced
- 1/2 cup Sour cream or Greek yogurt (for that creamy finish)
- 1 teaspoon Caraway seeds (optional, for digestion and authentic flavor)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. While the water heats up, shred your cabbage and slice the onions. Keeping the cabbage pieces relatively uniform ensures they cook evenly. Once the water boils, cook the egg noodles according to the package instructions until they are al dente. Drain them, but reserve about half a cup of the starchy pasta water for later.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced onions and sauté them for about 5 minutes until they become translucent and slightly golden. Stir in the minced garlic and caraway seeds, cooking for another minute until fragrant. Add the shredded cabbage to the pan. It might look like a lot at first, but it will shrink significantly as it wilts. Season with a generous pinch of salt and pepper.
- Sauté the cabbage with the onions for 10 to 12 minutes. You want the cabbage to be tender and slightly caramelized around the edges but not mushy. This caramelization is where the deep, savory flavor lives. If the pan looks too dry, add a tablespoon of water or a tiny bit more butter to keep things moving.
- Lower the heat to low. Add the cooked noodles directly into the skillet with the cabbage. Toss everything together to distribute the vegetables. Stir in the sour cream (or Greek yogurt) and a splash of the reserved pasta water. Stir gently until a light, creamy sauce coats every noodle and piece of cabbage. Taste and adjust the seasoning with more salt or pepper if needed.
- Transfer the Haluski to individual bowls or a large serving platter. Garnish with chopped fresh parsley for a pop of color and a fresh bite. Serve immediately while the dish is steaming hot and creamy.
- Cook Time: 30 minutes