Łazanki: Polish Pasta With Cabbage And Mushrooms

This Polish pasta with cabbage is a simple comfort dish made using traditional Polish pasta called ‘łazanki.’ It is a very easy recipe that comes together in just 30 minutes.

Authentic Polish Łazanki Noodles Recipe

Growing up in a Polish household, certain dishes carry more than just flavors; they carry memories, traditions, and a sense of belonging. One such dish that holds a special place in my heart is Łazanki. This hearty pasta dish embodies the essence of Polish cuisine—simple yet rich in flavor, comforting yet deeply satisfying.

So, I want to share a little piece of my childhood with you and my grandmother’s recipe.

Why I Love Łazanki

First off, let me tell you why Łazanki holds such a special place in my heart. My grandmother used to make this dish every Sunday, and the aroma of onions and bacon frying would fill the house, making my mouth water long before dinner was ready. It’s not just a meal; it’s a warm hug in a bowl, especially on those cold, snowy Polish days.

Łazanki starts with sturdy, thick egg noodles cooked just right to maintain their texture. While the noodles boil, a pot on the stove fills the kitchen with the aroma of sauteed cabbage and, onions and bacon. Mushrooms add a flavor component, and we Poles love mushrooms! 

What makes Łazanki truly special is the art of layering flavors. As the noodles mingle with cabbage, mushrooms, and bacon, something magical happens in the pan. The sweet onions caramelize, releasing their aroma, while the bacon crisps up, infusing the dish with its smoky richness. Some people also add sauerkraut to the recipe, which adds a pleasant tang, balancing out the savory notes perfectly. 

History of Łazanki

Lazanki is a dish that has been enjoyed in Poland for centuries. 

Legend has it that łazanki came to Poland in the 16th century through Queen Bona Sforza, the Italian noblewoman – wife of the Polish king Sigismund I. The queen brought Italian ingredients to Poland, predominantly vegetables and pasta. They mixed traditional cabbage with, and the Lazanki was born!

The word “lazanki” comes from the Polish word “łazaneczka,” which means “little walker.” It is said that the dish was named after the way the pasta looks, as it resembles the little legs of a walker. The pasta used is wide flat noodles.

The dish was originally made with leftover ingredients readily available in rural households. The pasta was made from scratch using flour, eggs, and water. Cabbage was a common ingredient, as it was easy to grow and store during winter. Sometimes, meat or sausage was added to the dish, but this was not always the case, as it was considered a luxury ingredient.

The Polish noodles used in Łazanki is typically a wide, flat noodle, similar to fettuccine, that is cooked until tender. The cabbage is usually finely chopped and sautéed with onions and sometimes bacon or pork. The mushrooms are also sautéed and added to the cabbage mixture, along with some seasonings like salt, pepper, and marjoram. The cooked pasta is then added to the cabbage and mushroom mixture and everything is tossed together.

Why to Make Polish Łazanki Noodles

• Celebrate Polish Traditions: Łazanki is a traditional dish enjoyed in Poland for generations. Making it allows you to connect with Polish culture and history.
• Family Recipe: If you have Polish roots, this dish can be a way to preserve and celebrate family traditions, often passed down through generations.
• Hearty and Satisfying: With its combination of pasta, bacon, and cabbage, Łazanki is a hearty meal that’s perfect for cold days or when you need a comforting dish.
• Wholesome Ingredients: The ingredients used in Łazanki, such as cabbage, mushrooms, and fresh herbs, are nutritious and provide essential vitamins and minerals.
• Adaptable Recipe: Łazanki can be adapted to suit different dietary preferences. For example, it can be made vegetarian by omitting the bacon or vegan by using plant-based alternatives.
• Affordable Ingredients: The ingredients for Łazanki are generally affordable and easy to find, making it an economical choice for feeding a family or group.
• Simple Preparation: Despite its rich flavors, Łazanki is relatively simple to prepare, making it accessible even for those who are not seasoned cooks.

Ingredients for Łazanki

1. Green Cabbage: This leafy vegetable forms the base of many traditional Polish dishes. In Łazanki, green cabbage is finely chopped and sautéed until tender. It provides a mild, slightly sweet flavor and a satisfying crunch that balances the richness of other ingredients.
2. Mushrooms: Often, wild mushrooms are used to add an earthy, umami depth to the dish. They can be fresh or dried, and their hearty texture complements the softness of the noodles and cabbage, adding layers of flavor to every bite.
3. Egg Noodles: These thick, flat noodles are the heart of the Lazanki pasta dish. Made from flour and eggs, they are cooked until just al dente, providing a chewy, substantial base that beautifully absorbs the flavors of the other ingredients. I used gluten-free  Lasagna noodles from Whole Foods.
4. Sauerkraut: Optional. I ike to add it to my dish. You can use a mix of green cabbage and sauerkraut.
5. Onion: Finely chopped and sautéed until golden; onions add a sweet, caramelized note to the dish. Their aroma fills the kitchen as they cook, signaling the start of a delicious meal.
6. Caraway Seeds: These tiny seeds pack a punch with their distinctive, slightly sweet, and anise-like flavor. They add a subtle complexity to Łazanki, enhancing the cabbage and balancing the richness of the bacon.
7. Marjoram: This herb brings a mild, woodsy flavor with hints of citrus and mint. It’s often used in Polish cuisine to season meat dishes, and in Łazanki, it complements the other spices and ingredients, adding a touch of warmth and depth.
8. Bacon or Polish Sausage or Smoked Pork: Crisp, smoky bacon is a key ingredient in Łazanki, providing a rich, savory flavor that permeates the dish. The bacon fat renders down, adding to the overall richness and creating a mouthwatering aroma.
9. Garlic: Minced garlic adds a pungent, aromatic kick to the dish. Its bold flavor pairs well with the onions and bacon, enhancing the overall taste and adding a layer of savory complexity.
10. Fresh Dill: Sprinkled on top just before serving, fresh dill adds a burst of color and a fresh, slightly tangy flavor. 
11. Sour Cream: Optional- you can fold sour cream in the pasta.

How to Make Łazanki Noodles

1. Cook the Noodles:
   • Bring a medium pot of salted water to a boil.
   • Add the egg noodles and cook until al dente, according to the package instructions.
   • Drain and set aside.
2. Prepare the Cabbage:
   • In a large frying pan with butter or olive oil, cook cabbage over medium heat, stirring occasionally, until it softens (about 10 minutes).
   • Remove from the skillet and set aside.
3. Cook the Bacon:
   • In the same skillet, add the diced bacon and cook over medium heat until it becomes crispy.
   • Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Sauté the Vegetables:
   • Add the chopped onion to the skillet with the bacon fat and cook until golden and caramelized (about 5-7 minutes).
   • Add the cooked bacon, caraway seeds, and marjoram. Stir to combine.
   • Add the sliced mushrooms and cook until they release their moisture and start to brown (about 5 minutes).
   • Add the minced garlic and cook for another minute until fragrant.
5. Combine Ingredients:
   • Return the softened cabbage to the skillet with the onion, mushrooms, and garlic.
6. Add Noodles and Season:
   • Add the cooked egg noodles to the skillet, stirring gently to combine all the ingredients.
   • Season with salt and pepper to.
   • Cook for another 5 minutes, allowing the flavors to meld together.
7. Serve:
   • Transfer the Łazanki to a serving dish.
   • Garnish with freshly chopped dill.

Tips for Making Łazanki

• For a vegetarian and vegan version, omit the bacon, use olive oil, or sauté the vegetables.
• Rehydrate dried mushrooms in warm water for about 20 minutes before slicing and adding to the skillet.
• Adjust the seasoning to your preference; some prefer caraway seeds or marjoram.

Why Poles Love Łazanki

Poles deeply appreciate Łazanki, and it’s not hard to see why. This dish reflects Polish culinary traditions—simple, hearty, and incredibly satisfying. Here are a few reasons why Łazanki holds a special place in the hearts of many Poles:

Łazanki is more than just a meal; it connects to our heritage and reminds us of home. Many of us grew up with our grandmothers and mothers making this dish, especially during festive occasions or family gatherings. It’s a recipe often passed down through generations, carrying love, laughter, and togetherness memories.

Polish winters can be long and harsh, and there’s nothing like a warm, hearty meal to chase away the cold. This cabbage recipe is the ultimate comfort food, providing that much-needed warmth and sustenance. The combination of savory bacon, tender cabbage, and chewy noodles makes for a satisfying dish that fills you up and keeps you cozy.

Storage

To store Łazanki, allow it to cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. When reheating, you can use a microwave or a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.

This Polish Pasta Łazanki recipe is a delicious dish that brings people together.  Łazanki noodles are perfect for sharing with family and friends, and they will spark interesting conversations about Polish cuisine and culture. Plus, it’s adaptable! You can make it vegetarian or vegan by swapping out a few ingredients.

So next time you’re in the mood for something comforting, give Łazanki a try. It’s a dish that’s close to my heart, and I hope it becomes a favorite in your kitchen too.

Smacznego! (Bon appétit!)

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Yum

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