Haluski Cabbage, Ham & Noodles
Craving a satisfying and simple meal? Look no further than Haluski with Ham! This Polish dish, also known as Fried Cabbage and Noodles, is a delightful combination of savory flavors and textures.
Packed with tender, cooked cabbage, diced ham, and springy egg noodles, Haluski is a fantastic way to use leftover ham. But don’t worry, pre-cooked ham works just as well!
This recipe is incredibly versatile. Want to add a protein punch? Substitute kielbasa or smoked sausage for the ham. Craving a touch of sweetness? Stir in a hint of brown sugar or maple syrup with the cabbage. Vegetarian? Simply omit the ham entirely.
Ready in under 30 minutes, Haluski with Ham is perfect for busy weeknights. Plus, it’s a budget-friendly dish that utilizes pantry staples.
So ditch the takeout menus and whip up a comforting plate of Haluski. Your taste buds and wallet will thank you!
Questions I often get asked about this recipe:
Can I use a different type of noodle?
Yes, other egg noodles, farfalle, or even haluski noodles would work.
I don’t have any ham, what can I use instead?
Kielbasa, smoked sausage, or even ground beef are popular options.
Is there a vegetarian option?
Absolutely! Simply omit the ham.
My dish seems dry, what can I do?
Add a bit more butter or olive oil while cooking.
How can I add more flavor?
Try adding chopped fresh herbs like parsley or dill, or a splash of your favorite hot sauce.
Can I make this recipe ahead of time?
The cabbage mixture can be cooked ahead, but combine it with the noodles just before serving for the best texture.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, leftovers should be good for up to 3 days.
What you need to make Haluski Cabbage, Ham & Noodles:
2 tablespoons olive oil
8 tablespoons butter, divided
2 cups diced white onion
1 (about 1 1/2 pounds) head green cabbage, cored and thinly sliced
2 cloves garlic, minced (optional)
2 ½ cups diced cooked ham
Salt and freshly ground black pepper, to taste
8 ounces dry egg noodles (like egg noodles or farfalle)
Chopped fresh parsley (optional, for garnish)
How to make it:
Heat olive oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the onions and cook until softened and translucent, about 5 minutes.
Add the cabbage and garlic (if using) and cook, stirring occasionally, until the cabbage is softened and slightly browned, about 10-15 minutes. Season with salt and pepper to taste.
Push the cabbage mixture to the sides of the pan. Add the remaining 6 tablespoons of butter to the center of the pan and melt. Add the diced ham and cook until heated through, about 3-5 minutes.
While the ham is cooking, cook the egg noodles according to package directions. Drain the noodles and return them to the pot.
Add the cooked cabbage mixture and ham to the pot with the noodles. Toss everything together to combine. Season with additional salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley (optional).
Tips:
You can substitute other types of cooked sausage for the ham, such as kielbasa or smoked sausage.
If you don’t have leftover ham, you can cook diced raw ham in the pan before adding the onions.
For a vegetarian option, simply omit the ham.
To add a bit of sweetness, you can stir in a tablespoon of brown sugar or maple syrup with the cabbage.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Latest Reviews:
This Haluski recipe was a lifesaver! Used leftover Easter ham and it came together so quickly. Loved the option to add brown sugar for a touch of sweetness. Definitely a keeper! Rosa H.
Perfect weeknight meal! The cabbage cooked down beautifully and the ham added a salty richness. Swapped farfalle noodles for the egg noodles and it worked great. Will be making this again! Piotr K.
Easy and delicious! This recipe is a great way to use up leftover ham. The cabbage and noodles had a wonderful savory flavor. Served it with a side of sour cream for dipping – yum! Sara D.
Printable Recipe:
Haluski Cabbage, Ham & Noodles
This hearty dish is a delicious way to use leftover ham and is perfect for a comforting weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 8 tablespoons butter, divided
- 2 cups diced white onion
- 1 (about 1 1/2 pounds) head green cabbage, cored and thinly sliced
- 2 cloves garlic, minced (optional)
- 2 ½ cups diced cooked ham
- Salt and freshly ground black pepper, to taste
- 8 ounces dry egg noodles (like egg noodles or farfalle)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the onions and cook until softened and translucent, about 5 minutes.
- Add the cabbage and garlic (if using) and cook, stirring occasionally, until the cabbage is softened and slightly browned, about 10-15 minutes. Season with salt and pepper to taste.
- Push the cabbage mixture to the sides of the pan. Add the remaining 6 tablespoons of butter to the center of the pan and melt. Add the diced ham and cook until heated through, about 3-5 minutes.
- While the ham is cooking, cook the egg noodles according to package directions. Drain the noodles and return them to the pot.
- Add the cooked cabbage mixture and ham to the pot with the noodles. Toss everything together to combine. Season with additional salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley (optional).
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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