Dinner/ meat/ pasta/ Polish Recipes

Łazanki – Polish noodles with cabbage, kiełbasa, and mushrooms

15 November 2021 By Aleksandra

Łazanki is a Polish dish consisting of noodles, sauerkraut, sauteed cabbage, mushrooms, and kiełbasa (Polish sausage). It’s super delicious!

Lazanki dish in a white bowl with blue flowers on a wooden board.

Polish Łazanki

Łazanki is the name of this dish and also the name of this particular type of noodles. You can hear here how it is pronounced.

Łazanki vs haluski

This dish is often called haluski, halusky, or halushki – it’s Slovak name of a similar dish. The Polish name is one and only “łazanki”.

While researching this recipe I found out that there are many ways to make it:

  1. When googling the recipe in Polish, most recipes call for sauerkraut, kielbasa, and mushrooms (no fresh cabbage).
  2. When googling the recipe in English, many recipes call for sauteed white cabbage.
  3. A mix of sauerkraut and fresh white cabbage
  4. Some people make it even with young fresh white cabbage.
  5. Vegetarian version: with sauerkraut and mushrooms (it’s served for Christmas).
  6. Vegetarian version with fresh white cabbage and mushrooms (some people that I talked to were even surprised with adding kielbasa to this dish).

Kielbasa and mushrooms were pretty constant in most recipes, though.

I must admit I don’t remember this dish very fondly from my childhood so I went on a quest to find the best possible recipe. I’ve made three batches of lazanki and tested them side by side because that’s truly the only way to test which version of a dish is the best.

I’ve made one batch with just sauerkraut, another with just sauteed white cabbage, and a third version with sauerkraut and fresh cabbage. All three versions had mushrooms, kielbasa, onions, and noodles.

The version with a mix of both types of cabbage was hands down – THE BEST. The combo of sweet sauteed caramelized cabbage and sour sauerkraut, crunchy mushrooms, sweet onions, spices, and noodles is simply IRRESISTIBLE.

Below you will find information about the ingredients and how to make the recipe. Scroll down for a printable recipe card with measurements and detailed instructions.

Ingredients

Here’s what you need to make this delicious dish:

Labeled ingredients for lazanki dish.
  • Lazanki noodles or other small pasta type such as small shells or bow ties. Lazanki noodles are small flat noodles made from egg pasta dough.
  • Meat – smoked Polish sausage (kiełbasa) is most often used. But sometimes thick-cut smoked bacon, smoked pork ribs or any kind of leftover meats are being added.
  • Fresh white cabbage.
  • Sauerkraut (or kapusta kiszona in Polish) which is fermented white cabbage. Try to buy sauerkraut that is naturally fermented, not mixed with vinegar. The list of the ingredients should include only sauerkraut and salt. It tastes SO MUCH better than the one with vinegar. For more recipes with sauerkraut, see this recipe for sauerkraut and mushroom pierogi. Sauerkraut is being cooked to soften with allspice berries, bay leaves and caraway seeds but you can omit them if you don’t have them on hand.
  • Onions sauteed with marjoram, oregano, paprika, and fresh garlic.
  • Mushrooms – button mushrooms or cremini mushrooms are most often used. For Christmas, wild mushrooms are often used.

Step by step instructions

Sauerkraut in a pot. Chopped ingredients for lazanki on a wooden board.

STEP 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.

Cook the pasta al dente (it should have a bite to it and not be completely soft). Drain and set aside.

STEP 2: 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.

Chopped white cabbage in a pot. Pan-fried kielbasa in a frying pan.

STEP 3: 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.

STEP 4: 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.

Sauteed mushrooms and onions in a frying pan.

STEP 5: Add the mushrooms to the pan, cook them for a couple of minutes until browned on all sides. Transfer to a plate.

STEP 6: 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.

Sauteed cabbage in a frying pan. All the ingredients for lazanki in a frying pan.

STEP 7: 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.

STEP 8: Add all the other ingredients back to the pan (cooked pasta, sauerkraut, onions, mushrooms, and kielbasa). Toss everything together, season with salt and pepper to taste (generously with pepper). Sprinkle with chopped parsley.

Enjoy!

Storage

This dish reheats very well. Keep it in the fridge for up to 3-4 days.

Close up photo of Lazanki noodles in a white bowl with blue flowers.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Łazanki – Polish noodles with cabbage, kielbasa, and mushrooms

Łazanki is a Polish dish consisting of noodles, sauerkraut, sauteed cabbage, mushrooms, and kiełbasa (Polish sausage). It’s super delicious!
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Lazanki noodles in a white bowl with blue flowers on a wooden board.
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5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 501kcal
Author Aleksandra

Ingredients

  • 1/2 lb (225g) sauerkraut this is the weight of sauerkraut with liquid squeezed out
  • 2 bay leaves
  • 2 allspice berries
  • 1/2 teaspoon caraway seeds
  • 10 ounces (280g) fresh white cabbage 3 cups cabbage cut into 1/2-inch (1.5 cm) cubes
  • 4 tablespoons oil
  • 1 large onion or 2 medium
  • 3 cloves garlic
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/4 teaspoon paprika
  • 7 ounces (200g) uncooked pasta lazanki noodles/small shells/bow ties/egg noodles
  • 7 ounces (200g) button mushrooms
  • 8 ounces (230g) kielbasa (Polish sausage)
  • salt and pepper to taste

Instructions

  • 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.
  • Cook the pasta al dente (it should have a bite to it and not be completely soft). Drain and set aside.
  • 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.
  • 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.
  • 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.
  • Add the mushrooms to the pan, cook them for a couple of minutes until browned on all sides. Transfer to a plate.
  • 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.
  • 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.
  • 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.
  • 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.
Course Main Course, Side Dish
Cuisine polish
Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!

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2 Comments

  • Reply
    Anna
    22 November 2021 at 15:56

    5 stars
    Wow, this was really delicious and super comforting. I didn’t have the noodle shape that you used, so I used bowties, like you suggested. Outstanding!

    • Reply
      Aleksandra
      22 November 2021 at 20:53

      Thank you so much for the comment, I’m glad you liked it!

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