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 20 minutes.
What is ‘lazanki’
Lazanki is a type of pasta consisting of small square shapes popular in Poland as well as other 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 recipe
For me, however, lazanki is at its best served with sweet, spring green cabbage, as a quick and easy weeknight dinner.
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
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 make Polish pasta with cabbage: step-by-step
1.Cut the cabbage in half lengthwise 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).
2. 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.
3. Season, cover and simmer for about 10-15 minutes, or until tender, stirring occasionally.
4. 10 minutes into the cooking start boiling the water for the pasta. Cook the pasta according to instructions on the package. Stir 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
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.
Expert tips and FAQs
- 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.
- Use either Polish 'lazanki' pasta (available from Polish delicatessens) but other pasta shapes would work too so use your favourite.
- Serve with fresh chives and/or dill, crispy bacon or fried, chopped Polish sausage. You can also serve it alongside other dishes, such as fried chicken tenders or salmon fish fingers.
- Not suitable for freezing.
You might also like
- Healthy Easy Mushroom Pasta
- Creamy Pasta with Broccoli (Low Fat)
- Baked Beetroot and Feta Pasta Salad
Check out also this collection of over 12 healthy vegetarian pasta meals.
Keep in touch!
If you make this recipe I'd love to know how it turns out for you. Have you served it with additional ingredients? Let me know in the comments below, thanks!
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Polish Pasta with Cabbage Recipe ('Lazanki z Kapusta')
Ingredients
- 7.76 ounces (220 g) Polish lazanki pasta uncooked
- 1.3 pounds (600 g) green spring cabbage or pointed cabbage
- 3 tablespoons olive oil
- 2 tablespoons butter
- Sea salt and pepper to taste and chives and/or dill for garnish
Instructions
- Cut the cabbage in half lengthwise 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 10-15 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, according to packet instructions (5-7 minutes). Strain the pasta and immediately stir into the cabbage. Add the butter, adjust seasoning and serve immediately.
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.
- Use either Polish 'lazanki' pasta (available from Polish delicatessens) but other pasta shapes would work too so use your favourite.
- Serve with fresh chives and/or dill, crispy bacon or fried, chopped Polish sausage.
- 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.
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!
Louise Fairweather
I have never seen that shape pasta before. Looks a lovely dish. Thanks for sharing on #cookblogshare
Monika
Thank you Louise!
Jhuls | The Not So Creative Cook
I haven’t had a pasta with cabbage but given the simple ingredients, I bet this is delicious! Thanks for sharing at Fiesta Friday party!
Monika
Thanks Jhuls! Happy FF!
DeeDee
Yum!
Monika
Thanks!
george
what a fantastic recipe
Monika
Thank you!