ReceptnaptárŁazanki (Polish square noodles with braised cabbage and sausage)
Łazanki are a pasta dish from eastern Poland: square noodles, braised sauerkraut and fresh cabbage, smoked sausage and bacon. They are related to Hungarian káposztás tészta, noodles with fried cabbage, but the sausage and sauerkraut give them a much more robust flavour. It is a filling dish served from a single pan, and Polish families are happy to cook it on weekdays too.
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Ingredients
Method
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- Braise the sauerkraut and white cabbage covered in a little water for 20 minutes.
- Meanwhile, render the bacon in a large frying pan, add the onion and sausage and fry for 5 minutes.
- Add the braised cabbage to the pan, sprinkle with paprika, season with pepper and fry together for 5-10 minutes.
- Cook the pasta in salted water, drain and toss with the cabbage; add salt if needed.
- It keeps 3-4 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The two kinds of cabbage strike a good balance together: the sauerkraut brings flavour, the fresh cabbage a sweetish, soft texture.
- Do not overcook the pasta, because it still has to fry with the cabbage, and overcooked pasta breaks up.
- Fry the cabbage in the sausage fat until the edges brown slightly, because this gives the dish its characterful, gently smoky flavour.
Frequently asked questions
Which pasta can replace łazanki?
Hungarian nagykocka, large square noodles, are perfect, but farfalle or wide ribbon noodles work well too. The main thing is that the surface of the pasta can take up the fat from the cabbage.
Can it be made without meat?
Yes, with mushrooms instead of the sausage and bacon. In Poland mushroom łazanki are especially popular in autumn, with fresh porcini.
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- Zapiekanka makaronowa (ham and mushroom pasta bake)
- Makaron z kurczakiem (creamy chicken and mushroom pasta)
- Sour rye soup with sausage (żurek)
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- Pearl barley soup with smoked meat (krupnik)
- Polish-style pork goulash
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