This is a recipe for Lazanki that I experimented, altered and adopted from looking at many recipes in old
cookbooks and researching on the internet. There are many variation out there that you can find that might use other meat types including adding cooking ground beef, pork or lamb.
kapusty z Łazanki
Lazanki is a traditional Polish dish believed to have been brought to Poland from Italy by Bona Sforza, King Zigmund the Old’s bride, sometime in the 1500s. The dish typically contains cabbage, noodles, ground meat or bacon, onions, and spices.
Some have likened lazanki to lasagna, since it contains flat noodles layered with meat and vegetables. The noodles are usually made with rye, buckwheat, or wheat flour. Lasagna noodles can be substituted for traditionally made lazanki noodles in this dish.
Traditional Polish cuisine typically includes many meat-based dishes. Some believe the Polish emphasis on hearty, meaty foods stems from their environment. The region typically endures long, cold winters, and the Slavic peoples have therefore traditionally been forced to rely on meats and preservable root vegetables, such as cabbage, for sustenance throughout the cold season.
Lazanki may be considered an excellent example of hearty Polish cooking. It may contain ground beef, chicken, pork, turkey, or any other available meat. Bacon has been implemented in some recipes, as have chunks of sausage.
The large, flat noodles in lazanki are traditionally made with rye, buckwheat, or wheat flour. Rye and buckwheat were among the first grains cultivated by the Slavic peoples of Eastern Europe. For some, these grains continue to occupy a place of importance in traditional Polish cuisine.
- 1 small head of cabbage quartered and sliced
- 1 12oz package of wide egg noodles
- 2 medium onions - chopped
- 4 oz room temperature butter (1 stick)
- 1/8 cup of vegatable oil
- 1/2 cup of water
- 8 oz of sour cream (optional)
- 1/2 lb. sliced bacon - chopped
- 1 lb. Kielbasa - sliced and maybe cubed
- Salt and pepper for flavor
- Cook noodles until al dente (firm but not hard - do not overcook them)
- Drain and place noodles in a bowl
- Add 2 oz (1/2 stick) butter to the noodles, combine and set aside
- Slice up onnion, cabbage, bacon and kielbasa
- Par-boil cabbage in a big pot of water - drain.
- To a large, deep hot skillet put in the oil and remaining butter (1/2 stick)
- Lower temp to med to med-high
- Add the bacon and the onions and cook until the onions are soft (not brown) and the bacon is almost cooked
- Add the cabbage and 1/2 cup of water and stir everything together
- After about 10 mins add the noodles and diced kielbasa
- Cover and cook for additional 10-15 mins, stirring occasionally until cabbage is soft.
- Testing for doneness is when the cabbage is cooked to your likeness
- Remove from heat and stir in sour cream (optional)