Go Back
–+ servings
Top down view of cabbage pasta in blue bowl.
Print

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.
Course Dinner, Lunch
Cuisine East European, Polish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 238kcal
Author Monika Dabrowski

Equipment

  • Pot for cooking pasta
  • Large pan for cooking cabbage

Ingredients

  • 2⅓ cups Polish łazanki pasta uncooked, reserve ½ cup pasta water
  • 1½ pounds cabbage green spring cabbage or pointed cabbage
  • 1 onion finely chopped
  • 1½ tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 tablespoons dill finely chopped
  • 1-2 tablespoons sour cream
  • 4-6 tablespoons water
  • Sea salt and pepper to taste
US Customary - Metric

Instructions

  • Prepare cabbage: Cut the cabbage in half lengthwise and remove the tough middle bit. Roughly chop the cabbage, removing the tough bits of the leaves. 
  • Cook onion: In a large shallow pan heat the oil, add the onion and cook gently for about 3 minutes until softened, stirring often.
  • Add cabbage: Add the cabbage and cook for about 4 minutes over a medium heat stirring often.
  • 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.
  • Boil pasta: In the meantime boil the pasta (al dente) in salted water according to instructions on the package. Drain thoroughly.
  • Assemble: Add the pasta, butter, dill and sour cream into the cabbage. Add a little pasta water to loosen the consistency, adjust the seasoning as needed and serve.
    TIP: Stir the pasta into the cabbage immediately after you’ve strained it (to prevent the little squares sticking together).

Notes

    • For best results I recommend using sweet, spring/summer 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 drained the pasta (to prevent the little squares sticking to one another). 
    • Leftover pasta with cabbage can be refrigerated for up to 3 days. Add a little water and adjust the seasoning when reheating this dish.
    • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 82mg | Potassium: 424mg | Fiber: 6g | Sugar: 8g | Vitamin A: 465IU | Vitamin C: 66mg | Calcium: 91mg | Iron: 1mg