Łazanki Recipe: Polish Pasta With Cabbage And Mushrooms

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Last Updated on November 12, 2026 by Angie Spuzak

This Łazanki Recipe: Polish Pasta With Cabbage And Mushrooms (gluten-free) is a simple comfort dish made using traditional Polish pasta called ‘łazanki.’ Perfect winter comfort food, this easy recipe comes together in just 30 minutes.

This classic Polish dish is hearty, savory, and very satisfying.

Authentic Polish Łazanki Noodles Recipe

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, sautéed cabbage, mushrooms, and your choice of meats, like smoky kielbasa (smoked sausage) or crisp bacon, or you can keep it strictly vegetarian if that’s what you prefer.

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 holds a special place in my heart: 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 sautéed cabbage, onions, and bacon. Mushrooms add another layer of flavor, 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 and wife of Polish King Sigismund I. The queen brought Italian ingredients to Poland, predominantly vegetables and pasta. They mixed them with traditional cabbage, and lazanki was born!

The word “lazanki” comes from the Polish word “łazaneczka,” which means “little walker.” It is said the dish was named for how 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The dish was originally made with leftover ingredients readily available in rural households.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, but not always, as it was considered a luxury ingredient.

The Polish noodles used in Łazanki are typically wide, flat noodles, similar to fettuccine, that are 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. Then add the cooked pasta to the cabbage and mushroom mixture and toss everything together. This is one of my favorite Polish dishes because it contains mushrooms, and I love everything with mushrooms!

Why Make Polish Łazanki Noodles

• Celebrate Polish Traditions: Łazanki is a traditional dish enjoyed in Poland for generations. 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 help you preserve and celebrate family traditions 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 something comforting.
• Adaptable Recipe: Łazanki can be adapted to suit different dietary preferences. For example, you can make it 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: Wild mushrooms are often used to add 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: Add a savory component to the dish.
6. Caraway Seed and Marjoram
7. 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 richness and creating a mouthwatering aroma.
8. Garlic and Fresh Dill
9. Sour Cream: Optional- you can fold sour cream into 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 when gently sautéed. Use about half a small head, thinly shredded. 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 another 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 pan, 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.
• Rehydrate dried mushrooms in warm water for about 20 minutes, then slice and add 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)

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✅ 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 another kind available at the store (fresh or dry).

Łazanki or Haluski? Are They the Same Thing

If you grew up in a Polish or Slovak family in America, chances are you know this dish as haluski. It is one of those old-fashioned comfort foods that has made itself at home in many Eastern European kitchens. The names are often used interchangeably, but they are not the same dish even though they share some similarities; łazanki and halušky originally refer to two different dishes.

Łazanki are small, square pieces of pasta made from rolled dough. They are boiled just like regular pasta and then tossed with cooked cabbage, sauerkraut, and often smoked sausage or bacon. The name comes from the same linguistic root as lasagna, which makes sense when you look at the flat, square shape of the noodles. In Poland, łazanki are especially popular as a hearty, inexpensive meal, and they are often served around Christmas, too.

Halušky, sometimes spelled haluski or haluszki in American kitchens, are something different. Traditionally, they are small dumplings made from grated raw potatoes, flour, and sometimes egg. The dough is cut or pushed into boiling water, creating soft, rustic little dumplings. They are especially popular in Slovakia and among Polish highlanders in southern Poland. One of the best-known Slovak versions is bryndzové halušky, made with sheep’s milk cheese called bryndza and topped with crispy bacon. Quite a different dish from Polish cabbage and pasta!

And that’s one of the things I love about traditional Polish cooking. It is practical, resourceful, and built around humble ingredients. Cabbage, onions, flour, potatoes, and a little smoked meat could turn into something incredibly satisfying.

So, whether your family calls it haluski or łazanki, there is room at the table for both. Just remember: one traditionally means little squares of pasta, while the other means little potato dumplings. And if your Polish grandmother called it something entirely different, I’m always curious to hear about it!

Which Polish Sausage to Use for Łazanki

For traditional Polish łazanki, I recommend using kielbasa podwawelska or kielbasa wiejska, both of which add wonderful smoky, savory flavor to the dish.

• Kiełbasa wiejska (country sausage): A rustic, lightly smoked Polish sausage with a rich, garlicky flavor. It’s one of my favorite choices because it pairs beautifully with sweet sautéed cabbage and tangy sauerkraut.
• Kiełbasa podwawelska: A traditional Polish smoked sausage with a firm texture and a deeper smoky flavor. It slices beautifully and develops delicious golden edges when browned in a skillet.
• Kiełbasa śląska (Silesian sausage): A milder smoked sausage with a delicate garlic flavor. It’s another excellent option if you prefer a less pronounced smoky taste.
• Polish smoked bacon (boczek): Not technically sausage, but a delicious alternative. It adds a wonderful savory richness and crispy bits throughout the pasta.

What if you can’t find Polish sausage?

First, find a Polish store. In a big city, you can usually find one or more European grocery stores. But if you can’t find one, look for a good-quality smoked kielbasa at your local grocery store. Avoid overly sweet sausages or heavily seasoned varieties that might overpower the cabbage.

My tip: Slice the sausage into half-moons and brown it in a skillet before adding the onions and cabbage. Let it develop a golden crust. Those caramelized edges add so much flavor to the finished łazanki!

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.

• A perfect Christmas dish to serve 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. Serving specific dishes on Christmas Eve is a cherished part of Polish Culinary Traditions.
• Serve with kale salad, an easy winter salad, a healthy pomegranate and apple salad, or fresh herb salad.
• With tender red wine braised beef, slow-cooked balsamic cranberry beef roast, or slow-cooked pork pot roast.
• With dill pickles (ogorki kiszone) or Polish horseradish sauce.

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 1 day. To reheat, 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, try Łazanki. It’s close to my heart, and I hope it becomes a favorite in your kitchen too.

Smacznego! (Bon appétit!)

Frequently Asked Questions

Can I make łazanki vegetarian?

Absolutely! Simply leave out the sausage and bacon. I recommend adding sautéed mushrooms, especially cremini or wild mushrooms, along with plenty of caramelized onions. Use butter or olive oil to cook the cabbage, and season with black pepper and a little marjoram. Mushrooms add an earthy, savory flavor that makes the dish hearty even without meat. For a traditional Polish Christmas-inspired version, mushrooms and sauerkraut are a wonderful combination.

Do I need to rinse the sauerkraut before adding it?

Not necessarily. It depends on how sour your sauerkraut is and how tangy you like your łazanki. I usually recommend tasting it first. If it has a pleasant, balanced acidity, drain it and add it directly to the pan. If it’s very sour or salty, give it a quick rinse under cold water and squeeze out the excess liquid. Don’t rinse it too much, though, because that tangy flavor is part of what makes this dish so delicious!

Can I make a sweet version of łazanki?

Łazanki pasta can also be served as a sweet dish. Instead of cabbage and sausage, toss the cooked pasta with crushed black walnuts or almonds, poppy seeds, and honey. You can also add cooked fruit, such as cherries or plums, for a naturally sweet, traditional Polish-inspired variation.

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

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