Hungarian Haluski (Cabbage and Noodles🇭🇺

Instructions

1. Prepare noodles
   • Cook egg noodles in salted boiling water until just tender (al dente). Drain and set aside.
2. Caramelize the cabbage
   • In a large skillet or wide pot, melt half the butter over medium heat.
   • Add chopped onion and cook until softened and golden.
   • Stir in shredded cabbage, salt, and (if using) sugar.
   • Cook slowly for 15–20 minutes, stirring occasionally, until cabbage is soft and lightly browned.
3. Combine pasta & cabbage
   • Add cooked noodles to the cabbage mixture along with the remaining butter.
   • Toss well over low heat for 2–3 minutes so flavors blend.
4. Season & serve
   • Add lots of freshly ground black pepper — traditional Hungarian versions are quite peppery.
   • Serve hot, optionally with a dollop of sour cream.

Tips for Authentic Hungarian Flavor

• Use homemade nokedli/egg noodles if you want to go fully traditional.
• Some Hungarian cooks add a pinch of caraway seeds for extra depth.
• If you like a savory-sweet balance, caramelize the cabbage until lightly sweet before mixing in the noodles.

If you want, I can give you a more rustic peasant-style Hungarian Haluski recipe where the cabbage is slow-fried in lard instead of butter for an old-world taste. Would you like that version?

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