Polish Pasta with Cabbage Recipe ('Lazanki z Kapusta')
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
- 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 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 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 immediately.
- For best results I recommend using sweet, spring green cabbage of 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 Pieces of fried Polish sausage
- Not suitable for freezing.
Serving: 1serving | Calories: 385kcal | Carbohydrates: 50g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 81mg | Potassium: 378mg | Fiber: 6g | Sugar: 6g | Vitamin A: 324IU | Vitamin C: 55mg | Calcium: 72mg | Iron: 1mg