There is a distinct magic in Pennsylvania Dutch country cooking, and it isn’t found in exotic spices or trendy techniques. It’s found in the absolute mastery of humble ingredients. Enter Amish Cabbage Noodles (often called Haluski).
At its core, this dish is a masterclass in culinary minimalism: just tender egg noodles, sweet pan-seared cabbage, plenty of onions, and a generous amount of rich butter. It’s the ultimate one-pot comfort food—salty, slightly sweet from the caramelized vegetables, and deeply satisfying.
How to Make Amish Cabbage Noodles
To get that authentic, rich flavor, a heavy skillet (like cast iron) is your best friend. It helps achieve those perfectly browned, caramelized edges on the cabbage and onions.
Ingredients
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16 oz (1 lb) thick ribbon egg noodles
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1 medium head of green cabbage, cored and chopped into 1-inch pieces
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1 large yellow onion, diced
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1/2 cup (1 stick) unsalted butter (don’t skimp here—it creates the sauce!)
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Salt and freshly cracked black pepper to taste
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Optional twist: 6 slices of thick-cut bacon, chopped (traditional for a savory, smoky layer)
The Step-by-Step Method
