24 Delicious Haluski Recipes Easy to Make

Zesty, comforting, and utterly delicious, haluski is the unsung hero of quick and easy dinners. Whether you’re craving a cozy bowl of cabbage and noodles or looking to spice things up with a modern twist, our roundup of 24 haluski recipes has something for every taste. Dive into these simple yet satisfying dishes that promise to bring warmth to your table any night of the week.

Classic Haluski with Cabbage and Noodles

Y’all, if you’ve never had the pleasure of twirling your fork into a heap of Classic Haluski with Cabbage and Noodles, buckle up. This dish is like a cozy hug from your grandma, if your grandma was a carb-loving, butter-enthusiast from Eastern Europe.

Ingredients

• 8 oz wide egg noodles – because skinny noodles just can’t handle the cabbage’s attitude.
• 4 tbsp unsalted butter – and yes, we’re measuring with our hearts here.
• 1 large onion, thinly sliced – tears are optional but likely.
• 1 small head green cabbage, cored and sliced – about 4 cups, because we’re not playing around.
• Salt and pepper – to make everything right in the world.

Instructions

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, because mushy noodles are a sad affair.
2. While the noodles cook, melt the butter in a large skillet over medium heat. Add the onion and sauté until golden, about 5 minutes. Tip: Stir occasionally to prevent onion mutiny.
3. Toss in the cabbage, stirring to coat it in buttery goodness. Cook for about 10 minutes, until the cabbage is tender but still has a bit of crunch. Tip: A little char adds character, so don’t shy away from some color.
4. Drain the noodles and add them to the skillet with the cabbage. Toss everything together like you’re mixing the best playlist ever. Season with salt and pepper to taste. Tip: A splash of the noodle water can help bring everything together if it’s looking dry.

Mmm, what you’ve got here is a dish that’s all about contrast – the soft noodles against the slightly crunchy cabbage, the sweet onions against the savory butter. Serve it up in a big bowl with a side of crusty bread to sop up any buttery remnants, because let’s be real, you’re going to want to.

Haluski with Kielbasa and Caramelized Onions

Picture this: a dish so comforting, it hugs you from the inside out. Haluski with Kielbasa and Caramelized Onions is the culinary equivalent of your favorite cozy sweater—only tastier and with more caramelized onions.

Ingredients

• 1 lb kielbasa, sliced into bite-sized pieces (because who has time for uneven bites?)
• 1 large onion, thinly sliced (the thinner, the sweeter they caramelize)
• 1/2 cup unsalted butter (yes, butter makes everything better)
• 1 lb egg noodles (the wider, the better to catch all that buttery goodness)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. In a large skillet over medium heat, melt 1/4 cup of butter. Tip: Keep an eye on it—butter has a sneaky way of going from melted to burnt.
2. Add the sliced onions and cook, stirring occasionally, until they’re golden brown and caramelized, about 20 minutes. Patience is key here—no rushing the onion magic.
3. While the onions are doing their thing, cook the egg noodles according to package instructions until al dente. Drain and set aside. Tip: A little noodle water left on them prevents sticking.
4. In another skillet, brown the kielbasa slices over medium heat until they’re slightly crispy on the edges, about 5 minutes per side. Tip: Don’t overcrowd the pan, or you’ll steam them instead of browning.
5. Combine the cooked noodles, caramelized onions, and kielbasa in the large skillet. Add the remaining 1/4 cup of butter, stirring until everything is beautifully coated. Season with salt and pepper to taste.

Kick back and savor the symphony of flavors—the smoky kielbasa, sweet onions, and buttery noodles are a match made in comfort food heaven. Serve it up in a big bowl with a side of crusty bread to sop up any leftover goodness.

Vegetarian Haluski with Mushrooms and Thyme

Feast your eyes (and soon, your fork) on this cozy, cabbage-packed delight that’s here to turn your meatless Monday into a ‘more please’ Monday. With mushrooms adding that umami punch and thyme whispering sweet nothings to your taste buds, this dish is a hug in a bowl.

Ingredients

• 1/2 cup unsalted butter (because life’s too short for salted)
• 1 large onion, thinly sliced (tears optional but likely)
• 1 lb green cabbage, shredded (channel your inner ninja for this)
• 8 oz mushrooms, sliced (any type, but baby bellas are my MVP)
• 2 tsp fresh thyme leaves (or 1 tsp dried, but fresh is chef’s kiss)
• 12 oz egg noodles (the wider, the better for sauce hugging)
• Salt and pepper (to your heart’s content, but start with 1/2 tsp salt)

Instructions

1. Melt butter in a large skillet over medium heat. Watch it sizzle like your excitement for this dish.
2. Add onions and cook until golden, about 5 minutes. Stir occasionally unless you’re into charred surprises.
3. Toss in cabbage and mushrooms. Cook for 10 minutes, stirring now and then, until they’re softer than your favorite pillow.
4. Sprinkle thyme, salt, and pepper. Stir like you mean it. Cook for another 2 minutes to let the flavors mingle.
5. Meanwhile, boil egg noodles according to package instructions until al dente. Drain, but don’t rinse—we’re not washing away flavor here.
6. Combine noodles with the veggie mix in the skillet. Toss everything together like a salad, but way more comforting.
7. Cook for an additional 2 minutes, ensuring every noodle gets coated in buttery goodness.

Just like that, you’ve got a dish where the noodles are slick with butter, the cabbage brings a sweet crunch, and the mushrooms add a meaty depth without the meat. Serve it up in a big bowl with a side of ‘how did you make this so good?’

Haluski with Bacon and Green Peppers

Dive into a bowl of comfort with this Haluski recipe that’s like a warm hug from your grandma, if your grandma was a Polish chef with a penchant for bacon. It’s the kind of dish that turns a dreary Tuesday into a ‘let’s eat straight from the pan’ kind of day.

Ingredients

• 8 oz bacon, chopped (because everything’s better with bacon, right?)
• 1 large onion, thinly sliced (the sweeter, the better—no one likes a bitter breakup)
• 1 green pepper, diced (for that crunch and a pop of color)
• 1 lb egg noodles (the wider, the happier)
• 4 tbsp butter (salted, because we’re not monsters)
• Salt and pepper (to make your taste buds dance)

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, but leave that glorious fat in the pan.
2. Add the thinly sliced onion to the bacon fat and sauté until golden and sweet, about 5 minutes. Tip: Stir occasionally to prevent them from getting too attached to the pan.
3. Toss in the diced green pepper and cook for another 3 minutes, just until they start to soften but still have some sass.
4. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside. Tip: A little undercooked is better than mushy—noodles should have personality.
5. Return the bacon to the skillet with the onions and peppers, then add the cooked noodles and butter. Toss everything together until the butter is melted and everything is evenly coated. Tip: This is the perfect time to adjust seasoning, so don’t be shy with the salt and pepper.
6. Cook for an additional 2 minutes, stirring gently, to let the flavors get to know each other.

Every bite of this Haluski is a delightful mix of smoky, sweet, and buttery goodness, with the green peppers adding just the right amount of crunch. Serve it straight from the skillet for that ‘no dishes’ bonus, or fancy it up with a sprinkle of fresh parsley if you’re feeling extra.

Slow Cooker Haluski for Busy Weeknights

Ever find yourself staring into the abyss of your fridge, wondering how to whip up something hearty without the hassle? Let me introduce you to your new weeknight warrior: Slow Cooker Haluski. It’s like a cozy hug from your grandma, minus the pinch on the cheeks.

Ingredients

• 1 lb wide egg noodles (because skinny noodles just don’t hold up to the cabbage, trust me)
• 1/2 cup unsalted butter (salted works, but then we’d have to call it ‘Slow Cooker Salty Haluski’)
• 1 large onion, thinly sliced (tears are optional but likely)
• 1 small head green cabbage, cored and chopped (about 6 cups—embrace the crunch)
• 1 tsp caraway seeds (for that ‘what is that amazing flavor?’ moment)
• Salt and pepper to taste (but really, don’t skip the pepper)

Instructions

1. In your slow cooker, melt the butter on the high setting. Yes, we’re starting with butter. No, this is not a drill.
2. Add the sliced onions and caraway seeds, stirring to coat them in buttery goodness. Let them sweat it out for about 10 minutes until they’re just starting to soften.
3. Toss in the chopped cabbage, giving it a good stir to mix with the onions. Cover and let it cook on high for 2 hours, stirring occasionally. Tip: If you peek too much, you’ll let the heat out—patience is key.
4. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside. Tip: A little undercooked is better here since they’ll hang out in the slow cooker later.
5. After the cabbage is tender, stir in the cooked noodles, salt, and pepper. Mix well to ensure every noodle is living its best buttery life. Cover and cook on low for another 30 minutes.
6. Give it a final stir, taste, and adjust seasoning if necessary. Tip: If it’s too dry, a splash of chicken broth can bring it back to life.

Goodness, the buttery noodles tangled with sweet, tender cabbage and that hint of caraway is a match made in weeknight dinner heaven. Serve it up with a dollop of sour cream on top for a creamy twist, or keep it classic—it’s a no-judgment zone here.

Haluski with Brussels Sprouts and Brown Butter

Zesty and zippy, this Haluski with Brussels Sprouts and Brown Butter is the comfort food you didn’t know you needed. It’s like a hug from your grandma, if your grandma was a Polish chef with a penchant for butter.

Ingredients

• 1 lb egg noodles (the wider, the better for slurping up all that buttery goodness)
• 1 lb Brussels sprouts, halved (because nobody likes a whole sprout)
• 1/2 cup unsalted butter (salted is fine, but we’re control freaks about our salt levels)
• 1 large onion, thinly sliced (tears are optional but likely)
• Salt and pepper (to make it taste like food, not cardboard)

Instructions

1. Bring a large pot of salted water to a boil. Toss in the egg noodles and cook according to package instructions until al dente, about 8 minutes. Drain and set aside. Tip: Save a cup of pasta water for later; it’s liquid gold for sauces.
2. While the noodles cook, melt the butter in a large skillet over medium heat. Swirl occasionally until the butter turns a nutty brown, about 3-4 minutes. Tip: Keep an eye on it; butter goes from brown to burnt faster than you can say ‘oops’.
3. Add the sliced onions to the brown butter and sauté until they’re golden and slightly caramelized, about 5 minutes. Tip: Stir occasionally unless you enjoy the smell of regret.
4. Toss in the Brussels sprouts halves, seasoning with salt and pepper. Cook until they’re tender and slightly charred, about 6-8 minutes. Stir occasionally for even cooking.
5. Add the cooked noodles to the skillet with the Brussels sprouts and onions. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Cook for another 2 minutes to let the flavors marry.

The result? A dish that’s crispy, creamy, and utterly addictive. Serve it straight from the skillet for that ‘I just cooked this’ vibe, or plate it fancy to impress your in-laws. Either way, it’s a win.

Spicy Haluski with Jalapenos and Sausage

Just when you thought haluski couldn’t get any better, we’re throwing jalapenos and sausage into the mix for a spicy twist that’ll have your taste buds doing the cha-cha. This dish is the love child of comfort food and a dare—perfect for those who like their meals with a side of adventure.

Ingredients

• 1 lb cabbage, thinly sliced (because nobody likes a chunky cabbage situation)
• 1 lb egg noodles (the wider, the better for slurping up all that goodness)
• 1 lb smoked sausage, sliced into half-moons (for that meaty, smoky depth)
• 2 jalapenos, diced (seeds in if you’re brave, out if you’re a wimp)
• 1 large onion, diced (yellow for sweetness, white for sharpness—your call)
• 3 tbsp butter (real butter, because margarine is just sad)
• 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
• Salt and pepper (to make everything pop)

Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat and add the sliced sausage. Cook until browned, about 5 minutes, then remove and set aside.
3. In the same skillet, melt the butter and add the diced onion and jalapenos. Cook until the onion is translucent, about 3 minutes, stirring occasionally.
4. Add the thinly sliced cabbage to the skillet, seasoning with salt and pepper. Cook until the cabbage is tender but still has a bit of crunch, about 5 minutes.
5. Return the sausage to the skillet and add the cooked egg noodles. Toss everything together until well combined and heated through, about 2 minutes.
6. Serve hot, garnished with extra jalapeno slices if you’re feeling extra spicy.

Perfectly balanced between spicy, smoky, and savory, this haluski is a textural dream with tender noodles, crisp-tender cabbage, and juicy sausage bites. Try serving it with a cold beer to tame the heat, or go all out with a dollop of sour cream for a creamy contrast.

Haluski with Chicken and Garlic Cream Sauce

Just when you thought comfort food couldn’t get any cozier, along comes this Haluski with Chicken and Garlic Cream Sauce to prove you wrong. It’s like a hug in a bowl, but with enough garlic to keep vampires at bay—win-win!

Ingredients

• 2 cups all-purpose flour (because we’re not messing around with health food today)
• 1/2 cup sour cream (full-fat, please—let’s live a little)
• 2 large eggs (room temp, unless you enjoy the thrill of lumpy dough)
• 1 lb chicken breast, cubed (because chunks are more fun)
• 3 tbsp unsalted butter (the secret to everything delicious)
• 4 cloves garlic, minced (or 5, who’s counting?)
• 1 cup heavy cream (pour with confidence)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (for a little kick)
• 1 tbsp olive oil (extra virgin, because we’re fancy)

Instructions

1. In a large bowl, mix flour, sour cream, and eggs until a dough forms. Tip: If it’s too sticky, a little more flour won’t hurt.
2. Roll the dough into a rope and cut into 1-inch pieces. Boil in salted water for 3 minutes or until they float. Drain and set aside.
3. Heat olive oil in a pan over medium-high heat. Add chicken, salt, and pepper. Cook until golden, about 5 minutes per side.
4. In the same pan, melt butter and sauté garlic until fragrant, about 30 seconds. Tip: Don’t let it brown, or you’ll miss out on that sweet, sweet garlicky goodness.
5. Pour in heavy cream, bring to a simmer, and cook until slightly thickened, about 3 minutes. Tip: Stir constantly to prevent a cream catastrophe.
6. Add the cooked haluski and chicken to the sauce, tossing to coat. Serve immediately.

Silky smooth sauce clings to every noodle, with tender chicken bites that’ll have you forgetting your manners. Try serving it with a side of crusty bread to sop up every last drop of that garlic cream—no shame in the clean plate club!

Haluski with Butternut Squash and Sage

Mmm, let’s talk about a dish that’s like a cozy sweater for your taste buds—Haluski with Butternut Squash and Sage. It’s the kind of meal that makes you want to hug your plate, and yes, that’s totally acceptable behavior here.

Ingredients

• 1 butternut squash, peeled and cubed (because nobody likes a tough skin, not even squash)
• 2 cups wide egg noodles (the wider, the better for sauce hugging)
• 3 tbsp unsalted butter (because salted butter is just showing off)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 cup diced onion (tears are optional but likely)
• 2 cloves garlic, minced (fresh is best, unless you’re in a vampire-free zone)
• 1 tbsp fresh sage, chopped (dried sage is the culinary equivalent of a deflated balloon)
• Salt and pepper (to make everything pop, like a good mic drop)

Instructions

1. Preheat your oven to 400°F because we’re about to turn that squash into gold.
2. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until they’re caramelized and fork-tender. Tip: Give them space or they’ll steam instead of roast—personal space matters, even for veggies.
3. While the squash is roasting, cook the egg noodles according to package instructions until al dente. Drain and set aside. Tip: Save a cup of pasta water; it’s like liquid gold for sauces.
4. In a large skillet, melt 2 tbsp butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Then, add the garlic and sage, cooking for another minute until fragrant. Tip: Don’t let the garlic burn unless you’re into that bitter life.
5. Add the roasted squash and cooked noodles to the skillet. Toss everything together with the remaining 1 tbsp butter. If it’s looking a bit dry, splash in some of that reserved pasta water until it’s saucy enough to make you swoon.
6. Season with salt and pepper to taste, then serve immediately. Tip: A sprinkle of Parmesan on top wouldn’t hurt, but that’s between you and your cheese drawer.

Yum, this dish is a textural dream—creamy squash, tender noodles, and crispy sage bits dancing in buttery bliss. Serve it in a hollowed-out squash for that extra ‘wow’ factor, or just eat it straight from the skillet; we don’t judge here.

Haluski with Spinach and Feta Cheese

Hungry for a dish that’s as fun to say as it is to eat? Let’s dive into the cozy, carb-loaded embrace of haluski, but with a twist that’ll make your taste buds do a happy dance—spinach and feta cheese join the party!

Ingredients

• 8 oz wide egg noodles (because skinny noodles just can’t handle the weight of our delicious toppings)
• 4 tbsp unsalted butter (the more, the merrier, but hey, no judgment if you dial it back)
• 1 large onion, thinly sliced (tears are optional but likely)
• 4 cups fresh spinach (packed like it’s trying to sneak into a concert)
• 1 cup crumbled feta cheese (the star of the show, no understudies here)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent a noodle mutiny.
2. While the noodles cook, melt the butter in a large skillet over medium heat. Add the sliced onion and sauté until golden and caramelized, about 10 minutes. Tip: Low and slow wins the race here—no burnt onions allowed.
3. Add the spinach to the skillet with the onions, stirring until just wilted, about 2 minutes. Tip: Fresh spinach shrinks down a lot, so don’t be shy with the amount.
4. Drain the noodles and add them to the skillet with the onion and spinach mixture. Toss everything together gently to combine.
5. Sprinkle the crumbled feta cheese over the top, then season with salt and pepper to taste. Give it one final gentle toss to distribute the cheese without turning it into a melty mess.

Who knew comfort food could get a glamorous makeover? The creamy feta melts slightly into the warm noodles, while the spinach adds a pop of color and freshness. Serve it straight from the skillet for that ‘I just whipped this up’ chic, or plate it up fancy to impress your dinner guests.

Haluski with Beef and Onions

Let’s face it, folks, the only thing better than a bowl of comforting haluski is one that’s been beefed up—literally—with tender strips of beef and caramelized onions. It’s like the cabbage and noodles decided to throw a party and invited their meaty, savory friends over.

Ingredients

• 1 lb beef sirloin, sliced thin (because nobody likes chewing through shoe leather)
• 4 cups green cabbage, shredded (the crunchier, the better)
• 1 large onion, thinly sliced (tears are optional but likely)
• 8 oz wide egg noodles (the kind that hugs the sauce just right)
• 3 tbsp unsalted butter (because salted is just showing off)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• Salt and pepper (to make everything pop)

Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, then drain and set aside. Tip: Stirring occasionally prevents a noodle clump apocalypse.
2. While the noodles cook, heat olive oil in a large skillet over medium-high heat. Add the beef slices, seasoning with salt and pepper, and cook until just browned, about 3-4 minutes. Remove beef and set aside. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of searing it.
3. In the same skillet, melt butter over medium heat. Add onions and cook until soft and golden, about 5 minutes. Tip: Stirring frequently prevents onion tantrums (aka burning).
4. Add the shredded cabbage to the skillet with the onions, cooking until the cabbage is tender but still has a bit of crunch, about 5-7 minutes.
5. Return the beef to the skillet, add the cooked noodles, and toss everything together until well combined and heated through, about 2-3 minutes.

Unbelievably simple, yet the flavors are anything but. The beef adds a hearty depth, while the onions bring a sweet contrast to the savory cabbage and buttery noodles. Serve it up in a big bowl with a side of crusty bread to sop up any buttery goodness left behind.

Haluski with Apples and Cinnamon

Dive into a dish that’s like a warm hug from your grandma, if your grandma was a Polish chef with a sweet tooth. Haluski with Apples and Cinnamon twists the classic into a fall fantasy, where buttery noodles meet the sweet crunch of apples, all spiced up with cinnamon. It’s comfort food with a plot twist!

Ingredients

• 8 oz wide egg noodles (because skinny noodles just don’t hug the apples right)
• 2 large apples, peeled and diced (I’m team Honeycrisp for their perfect sweet-tart balance)
• 1/4 cup unsalted butter (real butter only, please—this is no time for imposter spreads)
• 1/4 cup brown sugar (for that deep, caramel-like sweetness)
• 1 tsp ground cinnamon (because we’re not savages—measure it!)
• 1/2 tsp salt (to make all those flavors pop like fireworks)

Instructions

1. Bring a large pot of salted water to a rolling boil. Toss in the egg noodles and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent noodle clumping—no one likes a noodle traffic jam.
2. While the noodles cook, melt the butter in a large skillet over medium heat. Add the diced apples and sauté until they start to soften, about 5 minutes. Tip: Keep the heat at medium to avoid butter burnout—burnt butter is a culinary crime.
3. Sprinkle the brown sugar, cinnamon, and salt over the apples. Stir to coat and cook for another 2 minutes until the sugar melts into a syrupy glaze. Tip: This is when your kitchen starts smelling like a bakery—enjoy it.
4. Drain the noodles and add them to the skillet with the apple mixture. Gently toss everything together until the noodles are evenly coated with the cinnamon-sugar butter. Cook for an additional 2 minutes to let the flavors marry.

The result? A dish where every forkful is a cozy mix of soft, buttery noodles and sweet, spiced apples. Serve it up in a big bowl with a side of ‘how did you make this so good?’ looks from your dinner guests. Or, for a breakfast twist, top it with a dollop of Greek yogurt and pretend it’s a healthy start to your day.

Haluski with Duck and Cherry Sauce

Unbelievably delicious and slightly fancy, this Haluski with Duck and Cherry Sauce is the weeknight dinner hero you didn’t know you needed. It’s where comfort food meets a dash of gourmet, without the fuss.

Ingredients

• 1 lb duck breast (skin-on, because crispy skin is life)
• 2 cups haluski noodles (store-bought is fine, no judgment here)
• 1 cup fresh cherries, pitted and halved (because whole cherries are a choking hazard, and we care)
• 2 tbsp butter (unsalted, unless you like living on the edge)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1/2 cup chicken stock (low sodium, unless you’re into salty surprises)
• 1 tsp thyme (fresh if you’ve got it, dried if you’re lazy like me sometimes)
• Salt and pepper (to pretend like we’re measuring these)

Instructions

1. Preheat your oven to 375°F because we’re not savages who eat raw duck.
2. Score the duck skin in a criss-cross pattern; this isn’t just for looks, it helps render that fat.
3. Season the duck breast generously with salt and pepper. Like, really go for it.
4. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, place the duck skin-side down. Cook for 5 minutes until golden. Flip and cook for another 2 minutes.
5. Transfer the skillet to the oven and roast for 8 minutes for medium-rare. Let it rest for 5 minutes; patience is a virtue.
6. While the duck is resting, melt butter in a pan over medium heat. Add haluski noodles and thyme, stirring occasionally for 5 minutes until slightly crispy.
7. Add cherries and chicken stock to the pan, simmering for 3 minutes until the sauce slightly thickens. Tip: Don’t overcook the cherries; they should still have some bite.
8. Slice the duck breast against the grain. Tip: This ensures each bite is tender, not chewy.
9. Serve the haluski topped with duck slices and cherry sauce. Tip: A sprinkle of thyme on top makes it Instagram-worthy.

Now, this dish is a textural dream—crispy duck, tender noodles, and juicy cherries. Serve it with a side of ‘I made this myself’ pride.

Haluski with Pork and Sauerkraut

Zesty and zippy, this Haluski with Pork and Sauerkraut is the comfort food you didn’t know you were missing—until now. It’s like a hug from your Eastern European grandma, if your grandma was into tangy sauerkraut and tender pork.

Ingredients

• 1 lb pork shoulder, cubed (because bigger pieces mean juicier bites)
• 2 cups sauerkraut, drained (trust me, you don’t want the extra juice here)
• 1 large onion, thinly sliced (the thinner, the sweeter when caramelized)
• 3 cups egg noodles (the wider, the better to catch all that saucy goodness)
• 2 tbsp butter (salted, because life’s too short for unsalted)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Add pork cubes, seasoning with salt and pepper, and brown on all sides—about 5 minutes. (Tip: Don’t crowd the pan, or you’ll steam the pork instead of browning it.)
3. Remove pork and set aside. In the same pan, melt butter and add onions, cooking until golden and sweet, about 10 minutes. (Tip: Stir occasionally to prevent burning, but let them get a little color for extra flavor.)
4. Add sauerkraut to the onions, stirring to combine, and cook for another 5 minutes. (Tip: This is when the magic happens, so let it mingle.)
5. Meanwhile, cook egg noodles according to package instructions until al dente, then drain.
6. Return pork to the skillet with the sauerkraut and onions, mixing well to ensure everything is heated through and flavors are combined, about 3 minutes.
7. Fold in the cooked noodles gently, ensuring they’re evenly coated with the buttery, tangy mixture.

Rich in flavor with a perfect balance of tangy and savory, this dish is a textural dream—tender pork, soft noodles, and a slight crunch from the sauerkraut. Serve it up in a big bowl with a side of crusty bread to sop up any leftover goodness, or go rogue and top it with a fried egg for breakfast the next day.

Haluski with Turkey and Cranberries

Alright, let’s dive into a dish that’s as fun to say as it is to eat—Haluski with Turkey and Cranberries. Imagine your taste buds doing a happy dance with every forkful of this comforting, savory-sweet masterpiece.

Ingredients

• 1 lb wide egg noodles (because skinny noodles just won’t cut it for this hearty dish)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, thinly sliced (tears optional, but likely)
• 2 cups cooked turkey, shredded (leftovers? Perfect!)
• 1 cup dried cranberries (for that pop of sweetness)
• Salt and pepper to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat olive oil in a large skillet over medium heat. Add the onion and sauté until golden and caramelized, about 10 minutes. Tip: Low and slow is the key to perfect onions.
3. Add the shredded turkey to the skillet with the onions, stirring to combine and heat through, about 3 minutes.
4. Drain the noodles and add them to the skillet, tossing gently to mix. Tip: A splash of the pasta water can help bring everything together.
5. Stir in the dried cranberries, cooking for another 2 minutes until everything is beautifully combined.
6. Season with salt and pepper, give it one final toss, and you’re ready to serve.

Bold flavors and textures make this dish a standout—tender noodles, savory turkey, sweet cranberries, and those golden onions tying it all together. Serve it up in a big bowl and watch it disappear faster than you can say ‘Haluski’!

Haluski with Lamb and Mint Yogurt Sauce

Let’s face it, folks—haluski is the unsung hero of comfort food, and when you throw in some succulent lamb and a dollop of mint yogurt sauce, you’re not just eating; you’re embarking on a flavor adventure that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb lamb shoulder, cubed (because bigger chunks mean bigger flavor, right?)
• 2 cups all-purpose flour (the trusty backbone of our haluski)
• 2 large eggs (room temp, please—they’re team players that way)
• 1/2 cup water (just enough to get the dough to whisper sweet nothings to you)
• 1/4 cup extra virgin olive oil (my go-to for that golden, crispy goodness)
• 1 large onion, thinly sliced (the thinner, the better—no one likes a chunky onion surprise)
• 1 cup plain yogurt (full-fat for the win—let’s not skimp on creaminess)
• 1/4 cup fresh mint, finely chopped (because fresh is always best)
• Salt and pepper (to make everything pop)

Instructions

1. In a large bowl, mix the flour and eggs until a dough forms. Gradually add water until the dough is smooth but not sticky. Tip: If it sticks to your fingers, it’s not ready yet—patience is key!
2. Roll the dough into thin ropes and cut into 1-inch pieces. Boil in salted water for 3-4 minutes or until they float to the top like little doughy life rafts.
3. Heat olive oil in a large skillet over medium heat. Add the lamb and cook until browned, about 5 minutes per side. Tip: Don’t overcrowd the skillet—give the lamb some space to get that perfect sear.
4. Add the sliced onion to the skillet and cook until soft and golden, about 5 minutes. Stir in the cooked haluski and toss to combine.
5. In a small bowl, mix the yogurt, mint, and a pinch of salt. Tip: Let the sauce sit for 10 minutes to let the flavors mingle and get to know each other.
6. Serve the haluski and lamb hot, topped with the mint yogurt sauce. How about that? The creamy, tangy sauce cuts through the richness of the lamb, while the haluski adds the perfect chewy texture. Try serving it with a side of crusty bread to sop up all those delicious juices—you’re welcome.

Haluski with Shrimp and Lemon Butter

Today is ‘2025-08-19 06:02:10.417071’, and if you’re anything like me, you’re probably staring into your fridge wondering how to turn those random ingredients into something magical. Well, buckle up, buttercup, because we’re about to make your taste buds dance with a dish that’s as easy as it is delicious.

Ingredients

• 8 oz wide egg noodles – because skinny noodles just don’t hold up to the shrimp.
• 1 lb large shrimp, peeled and deveined – because nobody has time for shelling at the table.
• 4 tbsp unsalted butter – the more, the merrier, I always say.
• 2 tbsp olive oil – extra virgin, because we’re fancy like that.
• 1 lemon, zested and juiced – for that zing that makes everything sing.
• 2 cloves garlic, minced – measure with your heart, but two is a good start.
• Salt and pepper – to make all the flavors pop.
• 1/4 cup chopped parsley – because green makes it gourmet.

Instructions

1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the shrimp, seasoning with salt and pepper, and cook until pink, about 2 minutes per side. Tip: Don’t overcrowd the shrimp, or they’ll steam instead of sear.
3. Remove the shrimp from the skillet and set aside. In the same skillet, melt the remaining 2 tbsp butter. Add garlic and lemon zest, cooking for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Drain the noodles and add them to the skillet with the garlic butter. Toss to coat, then stir in the lemon juice and parsley.
5. Return the shrimp to the skillet, gently tossing to combine. Cook for an additional minute to warm everything through.

Kick back and marvel at your creation. The noodles are buttery and rich, the shrimp are perfectly tender, and that lemon? It cuts through like a ray of sunshine. Serve it up in a big bowl, maybe with a side of crusty bread to sop up all that glorious sauce, and watch it disappear before your eyes.

Haluski with Scallops and White Wine Sauce

Now, let’s talk about a dish that’s about to make your Tuesday night feel like a Friday – Haluski with Scallops and White Wine Sauce. It’s the kind of meal that whispers sweet nothings to your taste buds while boldly declaring its presence on your dinner table.

Ingredients

• 1 lb wide egg noodles (because skinny noodles just won’t hold up to the saucy goodness)
• 1 lb sea scallops (freshness is key here, folks)
• 2 tbsp unsalted butter (I’m team butter all the way)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 large onion, thinly sliced (the thinner, the better for that perfect caramelization)
• 1/2 cup dry white wine (choose something you’d drink, it makes all the difference)
• 1/2 cup heavy cream (for that luxurious sauce texture)
• Salt and freshly ground black pepper (to season like a pro)
• 1/4 cup chopped fresh parsley (for that pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, then drain and set aside.
2. While the noodles cook, pat the scallops dry with paper towels (this is the secret to a golden sear).
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the scallops, seasoning with salt and pepper, and sear for 2-3 minutes per side until golden. Remove and set aside.
4. In the same skillet, melt the butter with the remaining olive oil. Add the onion and cook until soft and caramelized, about 10 minutes.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 3 minutes.
6. Stir in the heavy cream and let the sauce thicken slightly, about 2 minutes.
7. Return the scallops and any juices to the skillet, along with the cooked noodles, tossing everything gently to coat in the sauce.
8. Finish with a sprinkle of fresh parsley and serve immediately.

Delight in the creamy, wine-infused sauce clinging to every noodle, with scallops that are just the right amount of tender. Serve this beauty in shallow bowls with a side of crusty bread to sop up every last drop of that sauce, because trust me, you’ll want to.

Haluski with Lobster and Tarragon

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with this Haluski with Lobster and Tarragon dish that’s as luxurious as it is comforting. Imagine tender noodles hugging chunks of succulent lobster, all tied together with the fresh, anise-like kiss of tarragon—it’s like a fancy dinner decided to have a sleepover at your grandma’s house.

Ingredients

• 1 lb wide egg noodles (because skinny noodles just won’t hold up to the lobster’s swagger)
• 1/2 cup unsalted butter (go for the good stuff—your arteries will thank you later)
• 1 large onion, thinly sliced (no one likes a chunky onion in their haluski)
• 2 cloves garlic, minced (fresh only, unless you’re into that jarred sadness)
• 1 lb cooked lobster meat, chopped (if you’re feeling extra, buy it live and steam it yourself)
• 2 tbsp fresh tarragon, chopped (dried tarragon is a crime here)
• Salt and pepper to taste (but let’s be honest, you’re going to taste as you go anyway)

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the egg noodles according to package instructions until al dente, about 8 minutes. Tip: Reserve a cup of pasta water before draining—it’s liquid gold for adjusting sauce consistency later.
2. While the noodles cook, melt the butter in a large skillet over medium heat. Add the onion and sauté until translucent and slightly caramelized, about 10 minutes. Tip: Don’t rush the onions—their sweetness is the backbone of this dish.
3. Stir in the garlic and cook for another minute until fragrant. Tip: Garlic burns faster than your last relationship, so keep an eye on it.
4. Gently fold in the cooked lobster meat and tarragon, heating through for about 2 minutes. Season with salt and pepper to taste.
5. Add the drained noodles to the skillet, tossing everything together. If the mixture seems dry, splash in some of that reserved pasta water until it’s just right.

Perfectly plated, this Haluski with Lobster and Tarragon is a symphony of textures—silky noodles, juicy lobster, and a buttery sauce that coats every bite. Serve it with a crisp white wine and watch as your dinner guests forget their names.

Haluski with Crab and Old Bay Seasoning

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with a dish that’s as fun to make as it is to eat. This haluski with crab and Old Bay seasoning is the love child of comfort food and seafood luxury, and it’s here to make your weeknight dinners a whole lot more exciting.

Ingredients

• 8 oz wide egg noodles – because skinny noodles just can’t handle the awesomeness we’re about to throw at them.
• 1/4 cup unsalted butter – go ahead, live a little.
• 1 large onion, thinly sliced – tears are optional but highly likely.
• 2 cloves garlic, minced – vampire repellent not included.
• 1/2 lb crab meat, picked over for shells – because crunching on shells is not the texture we’re going for.
• 1 tbsp Old Bay seasoning – the secret weapon that makes everything better.
• Salt and pepper to taste – but let’s be real, you’re going to taste as you go anyway.

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, melt the butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Tip: Don’t rush the onions; caramelization is key.
3. Add the garlic to the skillet and cook for 1 minute, until fragrant. Tip: Garlic burns faster than your last relationship, so keep an eye on it.
4. Drain the noodles and add them to the skillet with the onions and garlic. Toss to combine.
5. Gently fold in the crab meat and Old Bay seasoning, heating through for about 2 minutes. Season with salt and pepper to taste.

Kick back and marvel at your creation. The noodles are perfectly tender, the crab adds a sweet, luxurious bite, and the Old Bay? Well, it’s the life of the party. Serve this bad boy with a side of crusty bread to sop up all that buttery goodness, or go rogue and top it with a fried egg for breakfast haluski. Yes, that’s a thing now.

Haluski with Tofu and Soy Ginger Glaze

Unbelievably easy yet ridiculously flavorful, this Haluski with Tofu and Soy Ginger Glaze is your ticket to a fuss-free dinner that doesn’t skimp on taste. Perfect for those nights when you’re torn between ordering takeout and actually cooking—this dish is the best of both worlds.

Ingredients

• 8 oz extra firm tofu (because wimpy tofu just won’t do)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, thinly sliced (the thinner, the better for that sweet caramelization)
• 4 cups cabbage, shredded (go for the pre-shredded bag if you’re feeling lazy—no judgment here)
• 8 oz egg noodles (the heart and soul of haluski)
• 3 tbsp soy sauce (low-sodium if you’re watching your salt intake)
• 1 tbsp ginger, freshly grated (bottled ginger is a crime in this recipe)
• 1 tbsp honey (for that perfect glaze balance)
• 1 tsp garlic powder (because fresh garlic is too much work sometimes)
• 1/2 tsp red pepper flakes (for a little kick)

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cube it into bite-sized pieces. Tip: Use a heavy pan to press the tofu—no fancy gadgets needed.
2. Heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add the sliced onion and cook until soft and slightly caramelized, about 5 minutes. Tip: Don’t rush the onions; their sweetness is key.
4. Add the shredded cabbage to the skillet and cook until wilted, about 3 minutes. Stir occasionally to prevent burning.
5. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
6. In a small bowl, whisk together soy sauce, grated ginger, honey, garlic powder, and red pepper flakes to create the glaze.
7. Return the tofu to the skillet with the onions and cabbage. Add the cooked noodles and pour the glaze over everything. Toss to combine and cook for another 2 minutes until everything is heated through and evenly coated. Tip: A pair of tongs is your best friend for tossing.

Finally, this dish is a delightful mix of textures—chewy noodles, crispy tofu, and tender veggies—all coated in a glossy, flavor-packed glaze. Serve it up in a big bowl with chopsticks for that authentic feel, or just grab a fork and dive in straight from the skillet (we’ve all been there).

Haluski with Tempeh and BBQ Sauce

Venture into the world of comfort food with a twist that’ll make your taste buds do a happy dance. This haluski gets a protein-packed punch from tempeh and a smoky sweetness from BBQ sauce, proving that cabbage and noodles can indeed party hard.

Ingredients

• 8 oz tempeh, cubed (because bigger bites mean bigger joy)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 large onion, thinly sliced (the sweeter, the better)
• 4 cups green cabbage, shredded (for that crunch we all crave)
• 8 oz wide egg noodles (the wider, the more sauce they hug)
• 1/2 cup BBQ sauce (go for smoky over sweet to balance the dish)
• Salt to taste (but let’s be honest, we’re all a bit heavy-handed here)

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers like a disco ball.
2. Add the tempeh cubes and cook until golden brown on all sides, about 5 minutes. (Tip: Don’t stir too much; let them get crispy!)
3. Toss in the onion and cook until translucent, about 3 minutes, stirring occasionally.
4. Add the cabbage and cook until it’s just starting to wilt, about 4 minutes. (Tip: A little crunch left is a good thing!)
5. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
6. Return the skillet to medium heat, add the cooked noodles and BBQ sauce, stirring until everything is evenly coated and heated through, about 2 minutes. (Tip: If it looks dry, a splash of noodle water can save the day.)
7. Season with salt to taste, and serve hot.

Get ready for a dish that’s a textural dream—creamy noodles, crispy tempeh, and crunchy cabbage, all smothered in that irresistible BBQ sauce. Serve it up with a side of pickles for an extra tangy kick, or keep it classic and devour as is.

Haluski with Eggplant and Tomato Sauce

Dive into a bowl of comfort with this Haluski that’s been jazzed up with eggplant and a tangy tomato sauce—because why should pasta have all the fun? This dish is like a cozy sweater for your stomach, perfect for those nights when you want something hearty without the hassle.

Ingredients

• 8 oz wide egg noodles (because skinny noodles just won’t do for this hearty dish)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large eggplant, diced (about 4 cups—get ready for some serious veggie action)
• 1 can (15 oz) crushed tomatoes (the saucier, the better)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp sugar (to tame the tomatoes’ acidity)
• Salt and pepper (to make everything pop)
• 1/2 cup grated Parmesan cheese (for that cheesy finish)

Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the noodles cook, heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until golden and tender, about 10 minutes, stirring occasionally. Tip: Don’t overcrowd the skillet, or you’ll steam the eggplant instead of browning it.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Keep an eye on the garlic—it burns faster than a matchstick.
4. Stir in the crushed tomatoes and sugar, then season with salt and pepper. Simmer the sauce for 5 minutes to let the flavors marry. Tip: A pinch of sugar balances the tomatoes’ acidity beautifully.
5. Add the cooked noodles to the skillet and toss everything together until the noodles are well coated with the sauce.
6. Sprinkle with grated Parmesan cheese before serving. Go ahead, be generous—it’s cheese.

Get ready for a dish that’s a delightful tangle of tender noodles, creamy eggplant, and a tomato sauce with just the right amount of zing. Serve it up in a big bowl with a side of crusty bread to sop up all that saucy goodness.

Haluski with Zucchini and Parmesan

Buckle up, buttercups, because we’re about to dive into a dish that’s as comforting as your favorite sweater but with a twist that’ll make your taste buds do a happy dance. Haluski gets a summer makeover with zucchini and a generous sprinkle of Parmesan, proving that classics can indeed get an upgrade.

Ingredients

• 8 oz wide egg noodles – because skinny noodles just won’t hold up to the veggie party.
• 2 tbsp extra virgin olive oil – my kitchen MVP for adding that golden touch.
• 1 large zucchini, sliced into half-moons – about as thick as your phone (but way more useful).
• 1 small onion, thinly sliced – because every great dish starts with onion tears.
• 2 cloves garlic, minced – the more, the merrier, I always say.
• 1/2 cup grated Parmesan cheese – and yes, the green can is fine in a pinch.
• Salt and pepper – to make everything pop, like a good pair of earrings.

Instructions

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, about 8 minutes. Tip: Taste a noodle at 7 minutes to avoid mush city.
2. While the noodles cook, heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent onion tantrums (aka burning).
3. Add the zucchini to the skillet and cook until just tender, about 4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. Tip: Garlic burns faster than your last diet, so keep an eye on it.
4. Drain the noodles and add them to the skillet with the veggies. Toss everything together gently. Sprinkle with Parmesan, salt, and pepper, then give it one final toss to combine.

Just like that, you’ve got a dish that’s creamy, crunchy, and utterly irresistible. Serve it up in a big bowl with extra Parmesan on top, because let’s be real, there’s no such thing as too much cheese.

Conclusion

Exploring these 24 delicious Haluski recipes is like embarking on a culinary adventure right from your kitchen! Each recipe offers a unique twist on this comforting classic, ensuring there’s something for every taste. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your cooking journey with us on Pinterest. Happy cooking!