A comforting and hearty Hungarian classic, Haluska combines tender cabbage with buttery egg noodles for a simple yet flavorful dish. Perfect for a quick weeknight meal or a taste of Eastern European tradition!
Hungarian Mushroom Soup (Gombaleves)
Course: Main DishCuisine: HungarianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
280
kcalTotal time
30
minutesIngredients
8 oz (225g) wide egg noodles
4 tbsp butter (or oil for a vegan version)
1 medium onion, thinly sliced
4 cups green cabbage, thinly shredded
1 tsp caraway seeds (optional, but traditional)
Salt and black pepper to taste
1 tsp paprika (sweet or smoked)
1 tbsp fresh parsley, chopped (for garnish)
Directions
- Cook the noodles: Boil the egg noodles according to package instructions until al dente. Drain and set aside.
- Sauté the onions: In a large skillet, melt butter over medium heat. Add the sliced onions and cook until soft and slightly golden (about 5 minutes).
- Cook the cabbage: Add the shredded cabbage and caraway seeds (if using). Sauté for 10-12 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
- Season & combine: Stir in paprika, salt, and pepper. Add the cooked noodles and toss everything together until well combined.
- Serve: Garnish with fresh parsley and enjoy hot!
Notes
- This dish is even better the next day as the flavors meld together—great for meal prep!
Nutrition Facts (Per Serving):
- Calories: 280 kcal
- Protein: 7g
- Carbohydrates: 38g
- Fats: 12g
- Fiber: 4g
Tips & Tricks:
- Vegan option: Swap butter for olive oil and use egg-free noodles.
- Extra flavor: Add crispy bacon or sautéed mushrooms for a richer taste.
- Texture tip: For a crispier cabbage, cook it on high heat for a few extra minutes.
“Simple ingredients, big flavors—that’s the magic of Hungarian comfort food!”
