Can I use red cabbage instead of green?

You can, but be aware that red cabbage will give your haluski a purple hue and a slightly different flavor profile—it tends to be a bit sweeter and has a stronger cabbage taste. It also takes a bit longer to soften, so you might need to extend your cooking time by about 5 minutes.

Is there a substitute for goat cheese if I don't like it?

Absolutely! Cream cheese makes a great substitute with a milder flavor. Sour cream or even full-fat Greek yogurt can work too, though they'll create a slightly different texture. Just stir in 4-5 tablespoons at the end instead of the goat cheese.

Can I make this ahead for a dinner party?

Yes! Haluski is actually perfect for make-ahead because the flavors improve with time. Make it up to a day ahead, store in the refrigerator, and reheat in a large skillet or Dutch oven with a splash of chicken broth to refresh it. Add the goat cheese just before serving for the best texture.

Why are my noodles clumping together?

This usually happens if the noodles sit too long after draining or weren't rinsed. To prevent clumping, add the noodles to the cabbage mixture immediately after draining, or if there's a delay, toss them with a small amount of butter to keep them separate until you're ready to combine everything.

30 Minute Haluski Recipe

Name: 30 Minute Haluski Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Eastern European
Ingredients: 1/2 cup salted butter; 1 small green cabbage, roughly chopped; 1 large white onion, halved and sliced; 8 ounces diced pancetta or diced bacon; 1 pound egg noodles or gnocchi; 1/4 teaspoon black pepper; 5 ounces plain goat cheese, crumbled

Description

This 30 Minute Haluski recipe is a quick and delicious take on a classic Eastern European dish. With tender cabbage, savory pancetta or bacon, and soft egg noodles or gnocchi, this comforting dish comes together in just half an hour. Creamy goat cheese adds a rich, tangy flavor that perfectly ties all the ingredients together, making it a hearty and satisfying meal for any day of the week.

Ingredients

Units Scale

Vegetables & Base

1/2 cup salted butter
1 small green cabbage, roughly chopped
1 large white onion, halved and sliced

Protein

8 ounces diced pancetta or diced bacon

Pasta

1 pound egg noodles or gnocchi

Seasoning & Cheese

1/4 teaspoon black pepper
5 ounces plain goat cheese, crumbled

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Instructions

Cook the Cabbage and Onion
In a large saucepan, melt 1/2 cup of salted butter over low heat. Once fully melted, increase the heat to medium-high, then add the chopped cabbage and sliced onion. Cook, stirring frequently, for about 10 minutes until the cabbage softens and begins to lightly brown.
Add Pancetta and Crisp It
Stir in the 8 ounces of diced pancetta (or diced bacon) and continue cooking for an additional 7 minutes. Keep stirring occasionally until the pancetta turns crispy and the vegetables become tender. Remove the saucepan from heat once done.
Prepare the Pasta
Bring a large pot of salted water to a boil. Cook 1 pound of egg noodles (or gnocchi) according to the package instructions. Once done, drain the pasta thoroughly.
Combine Ingredients
Add the drained noodles (or gnocchi) to the cabbage and pancetta mixture. Sprinkle in 1/4 teaspoon of black pepper and gently stir everything together to blend the flavors.
Finish with Goat Cheese
Evenly spread the crumbled goat cheese over the mixture. Stir gently until the cheese melts completely and all the ingredients are well combined. Serve hot and enjoy!

Notes

If pancetta is not available, diced bacon is an excellent substitute.
For an authentic European-style Haluski, substitute egg noodles with gnocchi for a more traditional taste.
Ensure the cabbage is cooked until soft but still holds a slight crunch for the best texture.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 590mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 14g
Cholesterol: 67mg