PolishŁazanki with cabbage and mushrooms
Square noodles with cabbage and mushrooms
Łazanki z kapustą i grzybami, Polish square noodles fried with cabbage
Łazanki are short, square egg noodles, and in the Podhale highlands and around Kraków they are tossed with soft-fried white cabbage, a little sauerkraut and mushrooms for a cheap weekday supper, especially in autumn when the cabbage is new. Most cooks add smoked bacon; this version leaves it out and gets its depth from dried ceps, browned fresh mushrooms and plenty of black pepper and marjoram. It is soft, savoury and slightly sour. Serve it on its own with a glass of buttermilk or kefir, as people do in the mountains. Chef's tip: let the cabbage catch and brown in places before you add the noodles; that browning is the flavour bacon would otherwise give.
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 420 kcal
Ingredients
- 10 ½ oz łazanki pastaor broken lasagne sheets, about 2 cm squares
- ⅓ oz dried porcini mushroomssoaked 15 minutes in 100 ml hot water
- 1 oz butter
- 2 tbsp sunflower oil
- 1 onionchopped
- 9 oz chestnut mushroomssliced
- 1 ⅓ lb white cabbagefinely shredded
- 7 oz sauerkrautdrained and roughly chopped
- 1 tsp dried marjoram
- ½ tsp caraway seeds
- 1 tsp salt
- 1 tsp black pepperfreshly ground
- 2 tbsp dill (optional)chopped
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/5 doneStep 1: Cook 10 ½ oz łazanki pasta in a large pot of salted boiling water for 2 minutes less than the packet says, so they stay firm. Drain, keeping a cupful of the water, and set aside. Wipe out the pot.
10 minStep 2: Heat 1 oz butter and 2 tbsp sunflower oil in the same pot over a medium-high heat. Fry 1 onion for 4 minutes until soft, then add 9 oz chestnut mushrooms and cook for 6–7 minutes, until their liquid has gone and they are browned and squeak against the spoon.
11 minStep 3: Lift the soaked ⅓ oz dried porcini mushrooms out of their water, chop and add, with the strained soaking water. Add 1 ⅓ lb white cabbage, ½ tsp caraway seeds and 1 tsp salt. Stir, cover and cook over a medium heat for 10 minutes, until the cabbage has collapsed.
10 minStep 4: Uncover, add 7 oz sauerkraut and fry for another 8–10 minutes, stirring now and then, until the cabbage is soft and golden at the edges. A common mistake is keeping the lid on the whole time: the cabbage stews pale and watery instead of browning.
10 minStep 5: Add the drained noodles, 1 tsp dried marjoram and 1 tsp black pepper. Toss over the heat for 2–3 minutes, adding a splash of the pasta water if it looks dry. Taste for salt, scatter with 2 tbsp dill and serve.
3 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 13 g
- Carbs
- 64 g
- Fat
- 12 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does łazanki with cabbage and mushrooms take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of dried porcini mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Italian
Kluski lanePoured egg noodles in broth
Kluski lane, 'poured dumplings', are the soft little egg noodles Polish grandmothers from Kraków to Gdańsk make in minutes by pouring a thin batter into simmering broth. This vegetable-broth version is a light, soothing supper or a quick meal for children, and in some homes the same noodles go into hot sweet milk instead. The common mistake is a batter that is too thick; it drops in lumps and turns into heavy, doughy dumplings. It should run off a spoon in a slow ribbon. Chef's tip: pour the batter from a jug in a thin stream from a little height while you stir the broth, so it sets into long, wavy threads.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
