Entree: United States – Pennsylvania, Mid-Atlantic United States – Haluski

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 6 slices bacon, chopped, approx. 6 oz (170 g)
- 12 oz (340 g) smoked kielbasa, sliced 1/4-inch (optional) (approx. 340 g)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 1 medium green cabbage, about 2 lb (900 g), core removed and shredded
- 12 oz (340 g) wide egg noodles
- 1/2 cup (120 ml) chicken or vegetable broth
- 1 tbsp (15 ml) apple cider vinegar or lemon juice (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) caraway seeds (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
Hearty Pennsylvania-style haluski of fried green cabbage and egg noodles with caramelized onions and smoky pork — a comforting, one-skillet main dish. This version includes both crisp bacon and sliced kielbasa for extra savory depth.

Regional Notes:
This Mid-Atlantic (Pennsylvania) variation highlights fried cabbage and egg noodles cooked in bacon fat and butter, often with onions and smoked meats like bacon or kielbasa, making it a filling, working-class entrée distinct from lighter Eastern European versions that may use dumpling-style halushky.

1. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente according to package directions. Drain and set aside; reserve 1/4 cup (60 ml) of the pasta cooking water if you like.
2. In a large cast-iron skillet or heavy-bottomed Dutch oven over medium heat, add the chopped bacon. Cook until crisp and brown, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the bacon fat in the pan.
3. If using kielbasa, add the sliced kielbasa to the bacon fat and brown on both sides, 3–4 minutes. Transfer kielbasa to the plate with the bacon and set aside.
4. Reduce heat to medium-low and add the butter and vegetable oil to the pan. When the butter has melted, add the sliced onion. Cook, stirring occasionally, until the onion is softened and beginning to caramelize, about 8–10 minutes.
5. Add the shredded cabbage to the pan, increase heat to medium, and toss to coat with the butter, oil, and onion. Cook, stirring every few minutes, until the cabbage is wilted and develops some golden-brown edges, about 12–15 minutes total. If the pan gets too dry, add the chicken or vegetable broth to deglaze and help steam the cabbage.
6. Return the cooked bacon and kielbasa to the pan with the cabbage and onions. Stir in the drained egg noodles. Add apple cider vinegar (if using), kosher salt, black pepper, and caraway seeds (if using). Toss gently to combine and heat through, 2–3 minutes. If the mixture seems dry, add up to 1/4 cup (60 ml) reserved pasta water or additional broth.
7. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar for brightness. Remove from heat and sprinkle with chopped parsley if desired.
8. Serve hot as a main-course entree, family-style from the skillet.