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Łazanki - Polish noodles with cabbage, kielbasa, and mushrooms
4.8 from 8 votes

Łazanki - Polish noodles with cabbage, kielbasa, and mushrooms

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 501 kcal
Course: Side Dish, Main Course
Cuisine: Polish

Ingredients

  • 1/2 lb sauerkraut this is the weight of sauerkraut with liquid squeezed out
  • 2 bay leaf
  • 2 allspice berries
  • 1/2 teaspoon caraway seeds
  • 10 ounces white cabbage 3 cups cabbage cut into 1/2-inch (1.5 cm) cubes, fresh
  • 4 tablespoons neutral cooking oil generic cooking oil
  • 1 onion or 2 medium, large
  • 3 cloves garlic
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/4 teaspoon paprika
  • 7 ounces pasta lazanki noodles/small shells/bow ties/egg noodles, uncooked
  • 7 ounces button mushrooms
  • 8 ounces kielbasa Polish sausage
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Squeeze out excess liquid from the sauerkraut. You should have now 1/2 lb (225g) sauerkraut. Place the sauerkraut in a medium pot, add bay leaves, allspice berries, caraway seeds, and enough water to cover it (about 2 cups). Bring to a boil then simmer for 20 minutes over low heat. Drain on a sieve and chop into smaller pieces. Discard bay leaves and allspice berries.
  2. Cook the pasta al dente (it should have a bite to it and not be completely soft). Drain and set aside.
  3. Chop all the other ingredients: Cut the cabbage into 1/2-inch (1.5 cm) cubes, mushrooms into 1/4-inch (5mm slices), kielbasa into 1/2-inch (1.5 cm) cubes, dice the onion, finely chop garlic cloves.
  4. Add the chopped cabbage into a medium pot, cover with water. Bring to a boil then simmer for 15 minutes or until almost tender. Drain and set aside.
  5. Heat 1 tablespoon of oil in a large frying pan. Add the kielbasa and cook over medium heat for a couple of minutes until browned on all sides. Transfer to a plate.
  6. Add the mushrooms to the pan, cook them for a couple of minutes until browned on all sides. Transfer to a plate.
  7. Add the onion and 2 tablespoons of oil, cook over medium-low heat for about 5-10 minutes or until soft and lightly caramelized. Add the garlic, marjoram, oregano, and paprika. Cook for 30 seconds. Transfer to a plate.
  8. Add the drained white cabbage and the remaining 1 tablespoon of oil. Cook for a couple of minutes until the cabbage is soft and lightly browned.
  9. Add all the other ingredients back to the pan (cooked pasta, sauerkraut, onions, mushrooms, and kielbasa), heat until warmed up. Toss everything together, season with salt and pepper to taste (generously with pepper). Sprinkle with chopped parsley.
  10. Enjoy!

Notes

  • You can serve this as a main dish or side dish.
  • This recipe served 3 generously or 4 moderately. It's hard to stop eating it so count on seconds and that it will feed 3.
  • Calories = 1/4 of the recipe. This is only an estimate.

Nutrition Information

Calories 501kcal (25%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 501

% Daily Value*

Calories 501kcal 25%

* Percent Daily Values are based on a 2,000 calorie diet.