Polish Cabbage Pasta (Łazanki z Kapustą)

This cabbage pasta is a simple, traditional Polish dish made using sauteed cabbage, herbs, sour cream and squared shaped pasta called 'łazanki'. Preparation is minimal and the recipe comes together in just over 20 minutes.

See also brussels sprouts pasta!

This cabbage pasta is a traditional Polish dish called łazanki z kapustą (pron. 'wa-ZAN-khy ska-POU-stow'). 'Łazanki' is a small square shaped 'makaron' ('pasta' in Polish) popular in Poland (also used in wild mushroom soup) and other European countries. In Italy this type of pasta is called ‘quadretti’. 'Łazanki' refers both to the type of pasta used to make this dish as well as the dish itself.

As a child I remember cabbage with pasta being especially popular in the spring when cabbage was in season and therefore at its best. My mum always made it with fresh cabbage (occasionally with added bacon) and served as a quick weekday meal. However, this simple dish can be served a little differently depending on the region. Some people make łazanki (the dish) with sauerkraut and mushrooms (and sometimes serve it at Christmas) while others like to also add kiełbasa.

Based on my mum's recipe, this cabbage pasta is simple and ready in a few easy steps. It involves cooking the onion and cabbage until soft then adding fresh dill, sour cream and a splash of pasta water to create a creamy sauce before combining with the cooked łazanki pasta. Quick, healthy and delicious!

Cabbage 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. If you can't get łazanki pasta use orecchiette, gemelli, mini farfalle or your favourite (small) pasta shapes.
• Cabbage: see below.
• Onion.
• Chives: essential in traditional Polish cooking, and particularly delicious with cabbage dishes (such as salmon and cabbage bake). As an option you can also add chives.
• Sour cream: adds a little creaminess and hint of acidity.
• Oil and butter.
• Salt and pepper to taste.

What cabbage to use with pasta

Traditional cabbage łazanki pasta is prepared with spring green cabbage which cooks quickly and has a delicious, sweet flavour. If you can't get this type of cabbage use pointed (‘sweetheart’) cabbage instead (as in the photo above), which also has a lot of natural sweetness, delicate soft leaves and lively green colour.

TIP: 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 according to instructions on the package (add 1 teaspoon of oil, as an option). Strain.

6. Assemble: Stir the cooked łazanki pasta, butter, dill and sour cream into the cabbage. Add a little pasta water to adjust the consistency. Taste and adjust the seasoning as needed and serve.

• TIP: Stir the pasta into the cabbage as soon as you’ve strained it (to prevent the little squares sticking to one another).

Serving suggestions

In Poland łazanki pasta with cabbage is usually served as a stand-alone meal, but it also works well as a side dish served with chicken (for example chicken roll-ups) or fish (such as salmon fish fingers).

Variations

Polish cabbage pasta is extremely versatile and can be made with additional ingredients, which typically include:

• Fried smoked crispy bacon
• Chopped pan-fried Polish kiełbasa (see also kielbasa pasta)
• Pan-fried mushrooms (or porcini mushrooms)
• Ham
• Tomato (cooked along with the cabbage)

Top tips

• Polish cabbage with pasta is sometimes (mistakenly) called 'haluski', which are potato-and-flour noodles similar to German Spätzle, popular in the south of Poland as well as Slovakia, and typically served with bacon (not necessarily cabbage).
• 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 shops.
• Assemble the recipe as soon as you've boiled and strained the pasta (to prevent the little squares sticking to one another). You can also cook the pasta with a little oil.
• Leftovers can be refrigerated for up to 3 days. Add a little water and adjust the seasoning when reheating this dish.
• Not suitable for freezing.

More cabbage recipes to try next

• Polish Cabbage Rolls
• Chicken and Cabbage Soup
• Turkey Cabbage Rolls (No Rice)

See also these other traditional Polish recipes as well as more delicious vegetarian meals.

Recipe

Keep in touch!

If you make Polish cabbage pasta I'd love to know how it turns out for you. Do you make your own version of Polish łazanki? Let me know in the comments below, thanks!

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