Łazanki: Polish Pasta With Cabbage And Mushrooms

Sharing is caring

This Lazanki: Polish pasta with cabbage and mushrooms 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.

Polish comfort food never gets old for me, and nothing warms my heart like łazanki (pronounced wah-ZAHN-kee). This centuries-old favorite is a cozy medley of pasta, sauteed cabbage, mushrooms, and your choice of meats, like smoky kielbasa or crisp bacon—or you can keep it strictly vegetarian if that’s what you prefer.

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.

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! 

History of Łazanki

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The dish was originally made with leftover ingredients readily available in rural households.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. Łazanki often shows up at Christmas Eve tables, tying it to deep food rituals and seasonal traditions. For more on those customs, dive into Slavic Winter Solstice Traditions, where pasta, cabbage, and community always take center stage.
• 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
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 like to add it to my dish. You can use a mix of green cabbage and sauerkraut.
5. Onion
6. Caraway Seeds
7. Marjoram
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
10. Fresh Dill
11. Sour Cream: Optional- you can fold sour cream in the pasta.

Cabbage and Sauerkraut: Fresh, Fermented, or Both?

The heart of łazanki is its cabbage combo. Some families swear by only fresh cabbage for sweetness, others love tangy sauerkraut for classic flavor. I’m a big fan of mixing both!

Here’s how I find the right balance:

• Fresh cabbage brings subtle sweetness and stays a bit crisp if sautéed gently. Use about half a small head, sliced into thin shreds. Aim for about 3 cups once chopped.
• Sauerkraut brings zing and a bit of funk. Buy naturally fermented sauerkraut with just salt and cabbage on the label—no vinegar! It should taste bright, not sharp and sour. Use 1 to 1.5 cups, drained but not pressed dry.

The best mix is often two parts fresh cabbage to one part sauerkraut. This ratio keeps the dish lively but not too sour.

How to Make Łazanki Noodles

1. Cook the Bacon: Add 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.
2. Sauté the Vegetables: Add diced onion to the skillet with the bacon fat and cook until golden and caramelized (about 5-7 minutes). Then add garlic and cook it for anther 2 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown (about 5 minutes).
3. 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.
4. Prepare the Cabbage: In the same frying cook cabbage over medium heat, stirring occasionally, until it softens (about 10 minutes). Remove from the skillet and set aside.
5. Combine Ingredients: In a large bowl combine all the ingredients and season with salt and black pepper.

Tips for Making Łazanki

• For a vegetarian and vegan version, omit the bacon, use olive oil, or sauté the vegetables.
• Re hydrate 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.

Meat, No Meat, and Everything In-Between: Łazanki Variations

Polish łazanki isn’t just a one-note dish—it’s a true chameleon. Some versions are bold and meaty, packed with smoky kielbasa and crisp bacon. Others skip the meat entirely, letting mushrooms, onions, and cabbage do all the heavy lifting. Across Poland, families add their own twist, sometimes using only fresh cabbage, sometimes mixing with tangy sauerkraut, and always finding new ways to bring comfort to the table.

If you want more inspiration on braised sauerkraut flavor, see my helpful tips in Polish Braised Sauerkraut with Bacon.

🥬 How to Choose High-Quality Sauerkraut

1. Look for “Raw” and “Unpasteurized”

If it’s shelf-stable and sitting next to canned beans, it’s probably been pasteurized – aka, the probiotics are toast.
✅ Good sign: “Raw,” “live cultures,” “unpasteurized”
🚫 Avoid: “Vinegar” on the ingredient list (that’s pickled cabbage, not true kraut)

2. Check the Ingredients

It should be minimal and clean:

• Green cabbage
• Sea salt
• Maybe some spices or added veggies (caraway seeds, beets, etc.)

❌ Avoid preservatives, sugar, or vinegar.

3. It’s in the Fridge Section

The real-deal kraut lives in the cold aisle—usually near kimchi, kombucha, or tofu.

4. Texture and Taste

• Crunchy, not mushy
• Tangy, not sour-vinegary
• Should taste bright and naturally briny (not harsh or acidic)

---

✅ Top Picks (You’re already on point!)

• Bubbies: classic flavor, mild but well-rounded. Their crunch is perfect for dishes like łazanki.
• Wildbrine: bold flavors, often includes fun variants like jalapeño or dill & garlic. Great in both cooking and raw applications.

Why Choose Polish Dry Mushrooms

Polish dried mushrooms are prized for their deep, earthy, and woodsy flavor with hints of smoke and umami. These wild-foraged treasures—especially borowiki (porcini)—add incredible richness and depth to soups, stews, and sauces. Once rehydrated, they release a bold, foresty aroma and create a savory broth that elevates traditional Polish dishes like bigos, barszcz z uszkami, and pierogi z grzybami. Just a handful transforms any dish into something soulful and unforgettable.

Don’t worry if you do not have them. You can just use other kind available at the store (fresh or dry).

Serving Suggestions

I find łazanki hearty enough to work as a main course, especially when loaded up with smoky kielbasa or rustic bacon. When I keep things simple and go meatless, it transforms into a light lunch or delicious side.

Holiday Table: On Christmas Eve, my family serves a vegetarian version, often with mushrooms and a generous pinch of caraway seeds. It sits beside beet soup, marinated herring, and other classic Polish holiday favorites. The tradition of serving specific dishes on Christmas Eve is a cherished part of Polish Culinary Traditions.

Main Attraction: Pile it into a warm serving bowl, finish with a dollop of sour cream, and scatter over some fresh parsley or dill. Serve with a salad.

As a Side: Offer łazanki alongside roasted meats, stuffed cabbage rolls, or a crisp green salad. Its mild sour-sweet flavor pairs well with bolder dishes and makes a perfect addition to holiday spreads.

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!)

More Polish Recipes

Traditional Polish Kapusniak Soup Recipe (Sauerkraut Soup)

Polish Sauerkraut Salad Recipe (Sorowka z Kiszonej Kapusty)

How to Make Golabki (Golumpki) – Stuffed Polish Cabbage

Ajerkoniak: Unraveling the Rich Tradition of Polish Egg

Creamy Polish Dill Pickle Soup (Zupa Ogorkowa)

Bigos (Polish Hunter’s Stew) Recipe

Polish Cabbage Potato Stew

Traditional Polish Mushroom Soup

Sharing is caring

Love My Content? Buy Me a Coffee!

Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!