READY IN: 40mins
Recipe by mightyro_cooking4u

From More Diners, Drives-ins and Dives. Recipe courtesy of Kelly O'Conner of Kelly O's Diner, Pittsburgh,PA

Top Review by Ashley N.

I LOVE this dish. I have made it twice now. I didn't change anything except I used center cut bacon so you get more meat and less fat. I will continue to make this for years!

Ingredients Nutrition

  • 1 cabbage, green, core removed and leaves separated
  • 4 ounces butter, unsalted
  • 2 onions, Spanish, julienned
  • 1 tablespoon salt, garlic, divided
  • 1 lb bacon, sliced, cooked, drained, and crumbled
  • 5 cups noodles, egg, wide, cooked al dente and rinsed in cold water
  • 1 teaspoon black pepper, freshly ground
  • 12 cup cheese, Romano, grated


  1. Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne.
  2. Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes.
  3. Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.

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