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.

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


  • 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 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.