Cabbage and Noodles with Sausage (Haluski Recipe) 

This Cabbage and Noodles with Sausage recipe is a hearty, one-skillet meal that comes together in 30 minutes with simple ingredients.  It’s a great way to use half a head of cabbage and makes for an affordable weeknight dinner.

Based on the traditional Eastern European dish haluski, this version uses Sweet Italian Sausage to turn it into a full main course—no side dishes required, but if you want some more veggies, try my chef’s salad. 

Butter, caramelized onions, and chopped cabbage create a rich, slightly sweet base that balances perfectly with the savory sausage. I recommend adding Vidalia onions for their natural sweetness, which enhances the flavor of the cabbage as it cooks down. Wide egg noodles are the best choice here—they soak up all the buttery goodness and hold their texture without going mushy.

If you cook with sausage often, you’ll find this recipe fits right in with other reader favorites like my Slow Cooker White Beans and Sausage, the cozy and filling Sausage Kale and Bean Soup, or this Italian Sausage Dinner Skillet that comes together in one pan. Like those recipes, this one is designed to be simple, satisfying, and easy to follow.

Key Ingredients for Cabbage and Noodles

• Sweet Italian Sausage: Use pork-based Sweet Italian Sausage, either in link or bulk form. Avoid hot or spicy varieties, as they can overwhelm the dish. Links are easier to brown and slice evenly, which helps distribute the sausage throughout the noodles. If using bulk sausage, break it up well as it cooks to prevent large clumps. 
• Vidalia Onion (or other sweet onion): Stick with sweet onions like Vidalia, Walla Walla, or Maui. They cook down without releasing the sharp bite you get from yellow or white onions. Vidalias are ideal because they’re easy to find, slice cleanly, and soften quickly without overpowering the cabbage.
• Green Cabbage: Standard green cabbage is the best option here. It holds up well when sautéed and develops a nice sweetness as it cooks down. Look for a head that feels heavy for its size with tightly packed leaves. You can also use Savoy cabbage for a more tender texture, or Napa cabbage if you want a quicker cook time. For more ideas on how to cook cabbage, check out this recipe for Southern Fried Cabbage.

Equipment Needed 

You will need two pots for this recipe: one pan for cooking and another deep skillet for boiling. The boiling bot should be deep to make sure everything fits inside it. 

How to Make Cabbage and Noodles with Sausage

Saute Sausage Links in Butter 

Melt some butter over medium heat and add in the sausage links. Cook the sausage links until browned then remove them from pan and set aside. Melt more butter and add in diced onions and stir for 2 to 3 minutes.

Next, add chopped cabbage to the pan. And toss mixing the onions, cabbage, and butter together. Once the cabbage mixture is tossed and coated with butter cover it with a lid. 

Boil Water and Cook the Noodles 

Meanwhile, boil a pot of water and cook egg noodles per their package instructions. Don’t overcook it. You don’t want soggy noodles messing up this recipe. Once the noodles are done drain in a colander and add to your pan.

Cook Cabbage and Noodles with the Sausage

Slice sausages into coins and add your sliced sausage to the pan and toss with tongs. Cover and cook for a few more minutes until the sausage is cooked through. 

Once the sausage is no longer pink in the center this dish is ready to serve! 

Follow Along with Me with My Cabbage and Noodles Video

Watch the video here or save it to watch later on YouTube. 

Recipe Tips for Fried Cabbage and Noodles

• Slice the sausage while the water is boiling and the egg noodles are cooking. 
• You want a little caramelization on the cabbage and onions. It brings out a sweet flavor to the cabbage. A perfect flavorful caramelization on the fried cabbage is when the edges of the cabbage start to turn brown. 
• The recipe uses a total of 4 tablespoons of butter. If you feel like your Haluski with Italian Sausage is too dry you can add more butter. 

Storing Haluski 

How long is Haluski good for?  It is good for 3-4 days if stored in an airtight container in your refrigerator. 

Place the leftover sausage and cabbage recipe in an airtight container. To reheat place in a microwaveable bowl. For a single portion microwave for 1 minute and stir. Continue to heat in 20-second intervals until heated through. If your cabbage and noodles look dry add half a tablespoon of butter and stir until melted or microwave for 10 more seconds to melt the butter.