Total Time
Prep 10 mins
Cook 20 mins

A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat.

Ingredients Nutrition


  1. Melt butter and olive oil in pan over med high heat.
  2. Saute onions till golden brown, 5-10 minutes.
  3. Add cabbage cook till soft, 15 minutes.
  4. Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
  5. Cook 2 minutes and serve.
Most Helpful

Amended from an earlier review: Being of Hungarian descent I grew up eating it, although without the peas; we called it Haluska, and we had cottage cheese on the side, which tastes awesome. Also, it was served as the main course, not a side dish. Another thing that really enhances the flavor is turning the heat up at the end and getting a good crisp on the bottom. Today I substitute whole wheat egg noodles to enhance the nutrition content. I only give this four stars for one reason, whenever it's cooking it always smells like there's going to be something even better in the pot (say stuffed cabbage?) and when I was a kid I was always dissappointed!

HunkyVeggie February 14, 2011

Husband loved this Rita!! My mom made a similiar dish while we were growing up which everyone loved so I knew he would enjoy this. I did use farfelle noodles since we are vegan and I cut back on them a bit just because they are much heavier than egg noodles. Vegan butter spread worked just fine in place of the salted butter and we replaced some of the salt with spicy season salt. I served with jelly bread - we would always have fresh bread with homemade jelly along with peppery cabbage dishes. This was soooo easy to make, inexpensive, and totally filling!! The DH ejoyed the leftovers the next day just as much. Thanks so much for this keeper Rita!!! Recipenap for Veg*n Swap 28!!

Mindelicious November 02, 2010

It is just divine!

I have made this several time, but forgot to post a review. The first time, I added mushroom; because I had to use a few up.

The second time, made as is.

This time. NO peas, I was out, but I added some broth as the cabbage cooked. Also, the broth really got soaked up by the noodles which I liked. I also added some red pepper flakes to compensate, NO peas. I know different flavors, just wanted a little extra punch.

SO - overall, it doesn't matter, Follow it exactly, or do a couple of minor changes like me. I liked each and every time; and will make it over and over.

This is easily a main dish as well, served with a salad.

My fave ... those 'big thick' egg noodles. Nothing better. 10 stars for me!

SarasotaCook January 22, 2013