Here’s a classic recipe for Hungarian Haluski — a comforting dish of sautéed cabbage with noodles, perfect as a side or main.

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Hungarian Haluski (Cabbage and Noodles)

Ingredients

• 12 oz egg noodles
• 4 tablespoons butter (or oil)
• 1 medium onion, thinly sliced
• 1/2 head green cabbage, shredded (about 4 cups)
• Salt and pepper, to taste
• 1/2 teaspoon paprika (optional)
• 1 teaspoon caraway seeds (optional)
• 1/4 cup sour cream (optional, for serving)

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Instructions

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Cook egg noodles according to package directions until al dente.
3. Drain and set aside.

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Step 2: Sauté Onions and Cabbage

1. In a large skillet or sauté pan, melt butter over medium heat.
2. Add sliced onion and cook 4–5 minutes until soft and translucent.
3. Add shredded cabbage, a pinch of salt, and cook 10–12 minutes, stirring occasionally, until cabbage is tender and slightly caramelized.
4. Sprinkle paprika and caraway seeds if using.

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Step 3: Combine with Noodles

1. Add cooked noodles to the cabbage and onion mixture.
2. Toss gently to combine and heat through.
3. Taste and adjust seasoning with salt and pepper.

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Step 4: Serve

• Serve hot, optionally topped with a dollop of sour cream.
• Works well as a side to sausages, pork, or chicken.

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Tips

• For richer flavor, sauté cabbage in butter until slightly golden.
• Smoked bacon or pancetta can be added with onions for a meatier version.
• Can be made ahead; flavors improve after sitting for a few hours.
• Use wide egg noodles for a traditional texture.

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If you want, I can also provide a more authentic Hungarian village-style version that uses homemade small dumpling-style noodles called “nokedli” instead of egg noodles.