This Polish pasta with cabbage (‘lazanki z kapusta’) is a super simple one-pot recipe that works both as a main or side dish. Preparation is minimal and the dish is on the table in 25 minutes.
What is ‘lazanki’
Lazanki is a type of pasta consisting of small square shapes popular in Poland as well as other East European countries. In Italy it goes by the name of ‘quadretti’.
Today I am sharing a Polish pasta with cabbage recipe – ‘lazanki z kapusta’.
Polish lazanki is an everyday dish though many people serve it as part of their Christmas Eve feast. Christmas lazanki is usually made with sauerkraut and mushrooms. These 2 ingredients are an integral part of traditional Polish Christmas. They are also used in other Christmas dishes, such as Polish sauerkraut pierogi as well as Polish Christmas eve porcini dumplings.
What cabbage is best to use in lazanki
For me, however, lazanki is at its best served with sweet, spring cabbage, as a quick and easy weeknight dinner.
Apart from sweet and crunchy spring green cabbage another good option is pointed (‘sweetheart’) cabbage (see photo above). It has a lovely sweet flavour, delicate soft leaves and lively green colour.
Having said that, other types of cabbage will also work, though you may have to adjust cooking times. White cabbage, for example, might need to cook a little longer and your lazanki won’t be as sweet.
What other ingredients can you add to Polish lazanki pasta
Apart from sweet cabbage, sauerkraut and mushrooms you could add bacon or Polish sausage to lazanki. Crisp up the bacon and/or pieces of sausage and simply stir into the pasta.
I served my Polish noodles with cabbage with freshly chopped chives but you could use dill instead (or in addition to the chives).
How to prep the cabbage
Halve the cabbage and cut out the tough middle bit. Chop the cabbage (not too thinly), removing the tougher bits of leaves. (If you leave these in your cabbage will not cook evenly).
How to make Polish pasta with cabbage
In a large shallow pan heat up the oil, add the chopped cabbage and fry for about 4 minutes over a medium heat stirring often. Season, cover and simmer for about 20 minutes, or until tender, stirring occasionally.
The exact cooking time depends on your preference and the type of cabbage you are using. Try not to cook it for too long as it will lose its bright green colour.
Take care also not to brown the cabbage as it won’t taste as sweet.
10 minutes into the cooking start boiling the water for the pasta. Cook the pasta according to instructions on the package. Stir the cooked pasta into the cabbage immediately after you’ve strained it (to prevent the little squares sticking together).
Stir in the butter, adjust seasoning, sprinkle with chopped herbs, if using, and serve!
What other pasta can I use in Polish noodles with cabbage
Popular pasta shapes, such as penne, fusilli or farfalle would all work well in this recipe, but the choice is yours so use whatever pasta works for you.
What to serve with Polish lazanki pasta
More healthy pasta recipes
Check out also this collection of over 12 healthy vegetarian pasta meals.
Polish Pasta with Cabbage Recipe ('Lazanki z Kapusta')
- 220 g lazanki pasta uncooked
- 600 g green spring cabbage or pointed cabbage
- 3 tbsp olive oil
- 2 tbsp butter
- Sea salt and pepper to taste and chives and/or dill for garnish
- Cut the cabbage in half and remove the tough middle bit. Roughly chop the cabbage, removing the tough bits of the leaves.
- In a large shallow pan heat up the oil, add the cabbage and cook over a medium heat for about 4 minutes, taking care not to allow the cabbage to brown. Season (be generous with the pepper), cover and simmer for about 20 minutes (or until the cabbage is tender but still a little crunchy) stirring occasionally.
- 10 minutes into the cooking boil the pasta in salted water with the bay leaf (optional), according to packaging instructions (5-7 minutes). Strain the pasta and immediately stir into the cabbage. Add the butter, adjust seasoning and serve.