Polish
Łazanki z kapustą
A homely Polish plate of small square noodles tossed with tangy sauerkraut, smoked bacon, onion, and forest mushrooms. The cabbage is simmered with bay and allspice so the finished dish tastes deep, peppery, and comforting.
Watch it madeSzefowa Kuchni · 2:45
Ingredients
- Łazanki pasta160g
- Sauerkraut, drained300g
- Dried porcini or mixed forest mushrooms15g
- Smoked bacon, diced80g
- Yellow onion, finely chopped1 small
- Butter or lard1 tbsp
- Bay leaf1
- Allspice berries2
- Caraway seeds1/2 tsp
- Dried marjoram1/2 tsp
- Freshly ground black pepper1/2 tsp
- Saltto taste
Method
- Rinse the dried mushrooms briefly, cover them with 1 cup hot water, and soak for 20 minutes.
- Lift the mushrooms from the soaking liquid, chop them finely, and strain the liquid through a fine sieve to remove grit.
- Chop the sauerkraut if the strands are long, then place it in a saucepan with the chopped mushrooms, strained mushroom liquid, bay leaf, allspice, and caraway seeds.
- Simmer the cabbage gently, covered, for about 25 minutes, then uncover and cook until most of the liquid has evaporated and the cabbage is tender.
- Bring a pot of salted water to a boil and cook the łazanki until just tender, then drain well.
- While the pasta cooks, fry the diced bacon in a wide pan until the fat renders and the edges begin to crisp.
- Add the butter or lard and the onion to the bacon, then fry slowly until the onion is soft and golden.
- Remove the bay leaf and allspice from the cabbage, then add the cabbage to the bacon and onion pan.
- Stir in the cooked łazanki and marjoram, then fry everything together for 3 to 5 minutes so the noodles absorb the cabbage and bacon flavor.
- Season generously with black pepper and add salt only if needed, then serve hot.
Common questions
Can I substitute fresh mushrooms for the dried porcini in łazanki z kapustą?
Yes, but the flavor will be milder. Use about 3 times more fresh mushrooms by weight, sauté them first to drive off moisture, and add a little extra salt or a splash of soy sauce for depth.
How long does it take to make łazanki z kapustą from start to finish?
Plan for about 45 to 60 minutes. The mushroom soaking and cabbage simmering take the longest, while the pasta and bacon-onion mixture cook at the same time near the end.
What are the most common mistakes when making this dish?
Don’t skip straining the mushroom soaking liquid, or grit will ruin the texture. Also avoid overcooking the pasta; it should stay slightly firm. Finally, cook the sauerkraut long enough for the sharpness to mellow.
How should I store leftover łazanki z kapustą?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a spoonful of water or butter, or the pasta may dry out and stick together.
What should I serve with łazanki z kapustą?
It’s hearty enough as a main dish, especially with rye bread or pickles on the side. Serve it hot, with extra black pepper. A little sour cream is optional, though not traditional everywhere.