Polish pasta with cabbage is a simple one-pot dish made using traditional Polish pasta called 'łazanki'. Preparation is minimal and the recipe comes together in just over 20 minutes.
Traditional Polish pasta with cabbage is especially popular during spring when cabbage is in season and at its best. It is also possible, however, to enjoy this simple dish at other times of the year using different types of cabbage (see details below).
Polish pasta ingredients and substitutions
- Pasta: cook according to packet instructions (see details below). Reserve some of the pasta water to adjust the consistency of this dish.
- Cabbage: details below.
- Onion.
- Dill: delicious with cabbage dishes (see also salmon and cabbage bake). If you decide to omit it I recommend adding freshly chopped chives instead.
- Sour cream: adds a little creaminess and hint of acidity.
- Oil and butter: to enjoy this cabbage pasta vegan use plant-based spread instead of regular butter.
- Salt and pepper to taste.
What pasta to use
Traditionally Polish cabbage pasta is made using 'łazanki' (pron. 'wa-ZAN-ky'), a small square shaped pasta popular in Poland as well as other European countries. In Italy it goes by the name of ‘quadretti’. 'Łazanki' refers both to the pasta used to make this dish as well as the dish itself.
If you can't get this type of pasta use fusilli or penne instead.
What cabbage is best to use with pasta
Traditional łazanki is served with spring green cabbage which cooks quickly and has a delicious, sweet flavour.
It also works with pointed (‘sweetheart’) cabbage (see photo above), which also has a lot of natural sweetness, delicate soft leaves and lively green colour.
Savoy cabbage or white cabbage can also be used though you may have to adjust cooking times.
Step-by-step recipe instructions
1.Prepare cabbage: Cut the cabbage in half lengthwise and cut out the tough middle bit. Roughly chop the cabbage removing the tougher bits of leaves (if you leave these in your cabbage will not cook evenly).
2. Cook onion: In a large shallow pan heat the oil, add the onion and cook gently for about 3 minutes until softened, stirring often.
3. Add cabbage: Add the cabbage and cook for about 4 minutes over a medium heat stirring often.
4. Cook cabbage: Season with salt and pepper, add 4-6 tablespoons of water, cover and simmer for about 10-15 minutes, or until tender, stirring occasionally.
5. Boil pasta: In the meantime boil the pasta in salted water (and 1 teaspoon of oil, as an option) according to instructions on the package.
6. Assemble: Add the pasta, butter, dill and sour cream into the cabbage. Add a little pasta water to loosen the consistency, adjust the seasoning as needed and serve.
- TIP: Stir the pasta into the cabbage immediately after you’ve strained it (to prevent the little squares sticking together).
Serving suggestions
In Poland pasta with cabbage is usually served as a main dish, but it also works well as a side dish served with chicken (for example crispy chicken tenders) or fish (including salmon fish fingers).
Variations
Polish cabbage pasta is extremely versatile and can contain additional ingredients, which typically include:
- Fried smoked crispy bacon
- Chopped pan-fried Polish kiełbasa (as in kielbasa pasta and lecho recipe)
- Pan-fried mushrooms
- Ham
- Tomato (cook along with the cabbage)
Another type of łazanki
There is another type of łazanki (the dish), which uses sauerkraut instead of fresh cabbage. This dish is served year round and most of the time also includes bacon and/or Polish kiełbasa.
Top tips
- For best results I recommend using sweet, spring green cabbage or pointed cabbage.
- Cabbage cooking time: 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.
- Polish łazanki pasta is usually sold in Polish delis.
- Assemble the recipe as soon as you've boiled and strained the pasta (to prevent it sticking to one another). You can also cook the pasta with a little oil.
- Leftover Polish pasta with cabbage can be refrigerated for up to 3 days. Add a little water and adjust the seasoning when reheating it.
- Not suitable for freezing.
More Polish cabbage and pasta recipes to try next
- Polish Cabbage Rolls
- Authentic Polish Bigos Stew Recipe
- Chicken and Cabbage Soup
- Polish Chicken Noodle Soup
- Polish Egg Drop Noodle Chicken Soup
Browse all my traditional Polish recipes and check out also this collection of delicious vegetarian pasta meals.
Recipe
Polish Pasta with Cabbage (Łazanki z Kapustą)
Ingredients
- 8.11 ounces (230 g) Polish łazanki pasta uncooked, reserve ½ cup pasta water
- 1½ pounds (680 g) cabbage green spring cabbage, pointed or savoy cabbage
- 1 onion finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 3 tablespoons dill finely chopped
- 1-2 tablespoons sour cream
- 4-6 tablespoons water
- Sea salt and pepper to taste
Instructions
- Prepare cabbage: Cut the cabbage in half lengthwise and remove the tough middle bit. Roughly chop the cabbage, removing the tough bits of the leaves.
- Cook onion: In a large shallow pan heat the oil, add the onion and cook gently for about 3 minutes until softened, stirring often.
- Add cabbage: Add the cabbage and cook for about 4 minutes over a medium heat stirring often.
- Cook cabbage: Season with salt and pepper, add 4-6 tablespoons of water, cover and simmer for about 10-15 minutes, or until tender, stirring occasionally.
- Boil pasta: In the meantime boil the pasta in salted water (and 1 teaspoon of oil, as an option) according to instructions on the package.
- Assemble: Add the pasta, butter, dill and sour cream into the cabbage. Add a little pasta water to loosen the consistency, adjust the seasoning as needed and serve.TIP: Stir the pasta into the cabbage immediately after you’ve strained it (to prevent the little squares sticking together).
Notes
- For best results I recommend using sweet, spring green cabbage or pointed cabbage.
- Cabbage cooking time: 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.
- Polish łazanki pasta is usually sold in Polish delis.
- Assemble the recipe as soon as you've boiled and strained the pasta (to prevent it sticking to one another). You can also cook the pasta with a little oil.
- Leftover Polish pasta with cabbage can be refrigerated for up to 3 days. Add a little water and adjust the seasoning when reheating it.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make Polish pasta with cabbage I'd love to know how it turns out for you. Let me know in the comments below, thanks!
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maryannemintapavlak
hi imgoing to try pasta an cabbage I have had this one that my hungariansweetheart made he was a great chef tyvm
Monika
Hope you enjoy it!
Of Goats and Greens
An extremely attractive pasta dish, I've not yet seen that noodle-shape prior to this... but looks worth hunting down for the dish. I love, love, love cabbage... thanks for sharing with Fiesta Friday, and do have a great weekend!
Monika
Thank you! Happy FF!
Jhuls | The Not So Creative Cook
I haven’t had a pasta with cabbage but given the simple ingredients, I bet this is delicious!
Monika
Thanks Jhuls!
george
what a fantastic recipe
Monika
Thank you!