Got any cabbage or sauerkraut you don't know what to do with? This Polish Noodles with Cabbage and Mushrooms (Łazanki) recipe is here to save the day. You can use only cabbage, only sauerkraut, or mix the two. Add some mushrooms, wild, dried, or fresh, and even sausage with some egg noodles in any proportion you want for a rich, delicious and quick meal. Smacznego to you!
First thing's first, prep your veggies. Chop the onion as well as the mushrooms. Chop, cube, or grate the carrot. Chop up the cabbage/sauerkraut.
Next, start frying the onions and the mushrooms with a generous amount of butter. I use an enormous pot. Add the garlic and carrots. As the garlic browns and the onions become translucent, add the cabbage/sauerkraut. You can use either fresh cabbage or sauerkraut or a mix of them together.
Add some water and simmer until the cabbage is as tender as you'd like. Cooking time can widely vary depending on the age of the cabbage and the way it is cut. I check if the cabbage is done very often during the cooking process, maybe a little too often ;)
Finally as the water reduces, add the rest of the butter, a splash or two of vinegar, the seasoning, and give it a taste. Adjust the seasoning to your taste.
If you are using meat, I recommend smoked Polish kielbasa or bacon. Cut the meat into pieces and fry in a pan. Add it to the cabbage and give it a good mix as it cooks. Alternatively cook sausages whole and serve on top of the Łazanki.
I live in Poland so I often just pop to store for Łazanki noodles in the pasta section. Egg noodles work great too. But don't worry. The process of making Łazanki is very similar to making pierogi dough or other rolled out dough. It should first of all taste good, and if it looks good too that's great, but not essential.
Mix the flour, the eggs, and eggs whites together in a bowl or in a food processor. Slowly add a little bit of water until dough forms. Work the dough for several minutes. Cover and give it a short rest and then roll out as thin or as thick as you'd like, keeping in mind it is going to plump up in the cooking. I try to roll it as thin as I can.
Cut the dough into strips and then into little squares. Cook in batches in boiling salted water for 2-3 minutes after they float. Drain and mix with the cabbage and your Polish Noodles with Cabbage and Mushrooms (Łazanki) is ready to eat.
If you make ahead and don't mix the noodles with the cabbage, butter those noodles when they are hot so they don't stick together.
Smacznego to you!
I usually use reconstituted dried wild mushrooms. Place them in a large bowl, cover with hot water and place another bowl inside the bowl to keep the mushrooms submerged. Then I chop the mushrooms and add them and the water to the cooking cabbage.
For fresh mushrooms, clean and chop and fry with the onions.
See more Polish Cabbage Dishes below. Enjoy!
Serving Size 1 cup