Top down view of Polish pasta with cabbage in bowl with spoon on top of wooden board, with partial view of pasta in white dish in top right corner.
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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.
Course Dinner, Lunch
Cuisine East European, Polish
Keyword cabbage, lazanki
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author Monika Dabrowski

Ingredients

  • 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

Instructions

  • 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.