Chefs Binge · Polish · Serves 5 people

Authentic Lazanki - Polish Pasta with Savoury Cabbage & Sausage

Łazanki are small squares of Polish pasta tossed with sauerkraut, fresh cabbage, mushrooms and smoked kielbasa. A one-pan family supper, and my childhood favourite.

Prep

10 min

Cook

40 min

Total

50 min

Serves

5 people

Per serving

795 kcal

Ingredients

400 g Lazanki pasta - (You can use any other type of square pasta, cut fresh lasagne sheets or pappardelle works good as well)

350 g Polish Smoked Sausage - Kielbasa

300 g Sauerkraut

300 g White cabbage

200 g White mushrooms

2 Onions - medium sized, small dice

5 tbsp Vegetable Oil

2 Bay leaves

2 Allspice Berries - (They add a beautiful aroma to the dish)

Black pepper - to taste

Salt - to taste

Equipment

Hybrid Non Stick Frying Pan · Colander · Medium sized pot

Method

Preparing the Sauerkraut. To begin, place sauerkraut, bay leaves, and allspice in a medium pot and add enough water to cover the contents. You may also use water from the jar. Cook for 20 minutes, then drain the sauerkraut and set it aside to cool.

Browning the Sausage. In a large frying pan, preheat vegetable oil over high heat. Add sliced sausage and cook until browned, approximately 5 minutes. Transfer the sausage to a plate, but keep the oil in the pan.

Sautéing Onions and Mushrooms. Reduce heat to medium and add diced onions. Fry until translucent, around 5 minutes, then add mushrooms and increase the heat. Cook for an additional 5 minutes.

Adding and Cooking Cabbage. Next, add diced cabbage and continue cooking for another 10 minutes, then reduce the heat to medium.

Combining Sauerkraut and Sausage with Veggies. Once the sauerkraut has cooled, chop it up and add it to the pan. Add fried sausage and combine all ingredients.

Cooking Pasta and Final Assembly. Cook pasta until al dente, then add it to the pan and combine. Season with salt and black pepper to your liking. Smacznego!

Chef’s notes

Brown the sausage first and cook the cabbage in its fat. That rendered smoky fat is where most of the depth comes from. Clean oil will not give you the same pan.

Undercook the pasta. Pull the łazanki a little short of al dente. They keep softening in the pan with the cabbage, and squares that went in soft turn to mush in the tossing.

Taste the sauerkraut before it goes in. They vary enormously. If yours is fiercely sour, rinse and squeeze it; if it is mild, keep a splash of the brine back and add it at the end.

Dried mushrooms turn it into the Christmas version. Soak them, use the soaking water to cook the sauerkraut, and leave the last spoonful behind because the grit settles.

Per serving Calories 795 kcal · Protein 28 g · Carbs 90 g · Fat 36 g · Saturates 13 g · Fibre 8 g · Sugar 9 g · Sodium 1100 mg

chefsbinge.com/lazanki

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