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.
Servings: 5 people
Calories: 795kcal
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Equipment:
- 1 Colander
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
Instructions:
- 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.
- 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.
- 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.
- Next, add diced cabbage and continue cooking for another 10 minutes, then reduce the heat to medium.
- Once the sauerkraut has cooled, chop it up and add it to the pan. Add fried sausage and combine all ingredients.
- Cook pasta until al dente, then add it to the pan and combine. Season with salt and black pepper to your liking. Smacznego!
Notes:
- Pasta Choice: While traditional Lazanki is made with specific square pasta called Lazanki, you can use Lasagne sheets cut into squares instead. If not available you can still prepare this dish with any pasta you have on hand.
- Mushroom Varieties: Wild mushrooms give a deeper, earthier result if you can get them. Porcini or boletus are the ones to look for, fresh or dried and soaked. Dried forest mushrooms in particular turn this into the version Polish families make at Christmas.
- Sauerkraut Draining: Ensure the sauerkraut is well-drained after cooking to prevent the dish from becoming overly watery.
- Sausage Varieties: While smoked sausages like kielbasa are recommended, feel free to use any type of sausage. For a vegetarian twist, you can even omit the sausage altogether.
- Serving Temperature: This dish is versatile, suitable for serving both hot or cold. It's an excellent choice for leftovers or meal prepping.
- Garnishing: Enhance the dish's flavour and texture by topping it with chopped fresh herbs like parsley or dill.
Nutrition:
Serving: 310g | Calories: 795kcal | Carbohydrates: 90g | Protein: 28g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 70mg | Sodium: 1100mg | Potassium: 600mg | Fiber: 8g | Sugar: 9g | Vitamin C: 30mg | Calcium: 60mg | Iron: 4mg
