This Cabbage and Noodles with Vegan Sausage is a plant-based twist on the traditional dish Haluski, a comfort food popular throughout Poland, Hungry, and Ukraine. It’s simple, hearty, and budget-friendly. It’s ready in 30-minutes, serves 4, making it a perfect meal for busy weeknights.
I grew up eating this dish, although my Mom always made it with pork sausage. It was one of my favorite meals and one of the very first dishes I learned to cook as a kid, so it’s full of fond memories. When my husband and I started eating more plant-based, this was one of the first recipes I wanted to recreate. After some experimenting, I landed on a few swaps that keep all the comfort and flavor of the original recipe, without the meat.
Ingredients
There are three main ingredients here, however, all are necessary to create that flavor.
- Cabbage: The star of the dish. Thinly shred a medium-sized head of cabbage. Should yield about 6-8 cups. Thoroughly rinse after shredding.
- Noodles: 8 ounces of cooked wide egg noodles, pappardelle, or vegan wide noodles.
- Plant-based Sausage: I’ve tried several brands over the years, and my go-to options are Impossible Savory Sausage (14oz. ground) or Beyond Beef Sausage (14oz or 4 links chopped).
- Butter: 2-3 tablespoons to prevent sticking and add flavor. Use vegan butter to keep this dish plant-based.
- Water: ⅓ cup helps to steam and soften the cabbage as it cooks.
- Salt & Pepper: start with ¼ teaspoon of each, then adjust to taste.
How to Make Vegan Haluski
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- Melt the butter in a large skillet with deep sides over medium heat. Note: use a large pot with cover if you do not have a deep skillet.
- Add the plant-based sausage and sauté until cooked through, breaking it apart as it browns.
- Add the cabbage, water, salt and pepper. Cover the skillet and let the cabbage cook down. If you pan is full, the cabbage will reduce to about half in size as it cooks, so that you can add remaining cabbage after a few minutes if needed.
- Reduce the heat to medium-low and simmer, covered, for about 5 minutes, or until the cabbage is tender.
- Stir in the cooked noodles, give everything a good toss, and adjust seasoning as necessary.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note: the noodles may dry out while stored. Add melted vegan butter, water, or broth to moisten.
What to Serve with Cabbage and Noodles
This dish can stand alone just fine. But at times I will add the following:
- Slice of fresh Soft Sourdough Bread.
- Roasted vegetables such as, beets, carrots, brussel sprouts, or broccoli.
- Boiled beets, which is one of my favorites along with a slice of bread. Adds color and balance the plate.
If you make this dish I would love to hear how it comes out! Please leave a comment below.
Cabbage and Noodles (Vegan Haluski)
Equipment
- Large skillet with deep sides and a lid
Ingredients
- 3 tablespoons butter, vegan
- 14 ounces plant-based sausage *see notes
- 6-8 cups cabbage, shredded medium-sized cabbage
- ⅓ cup water
- 8 ounces wide noodles cooked
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Melt the butter in a large deep skillet over medium heat.
- Add plant-based sausage and sauté until cooked through.
- Add cabbage, water and salt pepper. Reduce heat, cover skillet with lid and simmer 5 minutes or until cabbage is wilted and cooked.
- Add cooked noodles to skillet and stir. Add additional salt and pepper to taste if desired.
- Enjoy!
