Łazanki (Polish Cabbage & Noodles)

ŁAZANKI (POLISH CABBAGE & NOODLES)

Rating: 5 out of 5.
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ŁAZANKI (POLISH CABBAGE & NOODLES)

A classic Polish dish, łazanki aka Polish cabbage and noodles

Łazanki (Polish cabbage & noodles) is technically a poor man’s dish, but just because it’s cheap to make doesn’t mean it isn’t delicious! The key to making it as flavourful as possible it to use quality bacon and all of the bacon grease. I got this recipe from my mom, and since moving out it’s become one of my staple dishes. With so few ingredients, it’s super quick and easy to make, perfect for a busy evening. The best part? It leaves a lot of leftovers for a couple so I automatically have lunch for the next few days.

I’ve always loved this dish, but I found it super interesting that it’s a common dish served in Polish prisons. However, it’s a much cheaper and less flavourful version. Watching Inside the World’s Toughest Prison’s, the prisoner’s definitely didn’t appreciate or like this dish as much as I do, but then again, their version isn’t nearly as good as my mom’s. Since it’s so cheap to make, and you can really use any meat you want instead of bacon, but I recommend trying my classic version before you start experimenting.

While the ingredients are few and simple, it’s important to use the proper noodles (image below). These little square egg noodles can be found at most European foods specialty stores.

Łazanki (Polish Cabbage & Noodles)

Want to try some other Polish recipes?

Rosół ( or Polish Chicken Noodle Soup)

Deconstructed Cabbage Roll

Strawberry Sauce

Łazanki, Polish cabbage and noodles

Łazanki (Polish Cabbage & Noodles)

Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Polish

Equipment

  • Large pot
  • Medium pot
  • Large pan

Ingredients
  

  • 1 small green cabbage shredded
  • 2 medium carrots shredded
  • 250 g Kliseczki Wiejski or any small square egg noodles
  • 375 g bacon diced
  • 1 medium yellow onion diced
  • 1 tbsp olive oil
  • pepper to taste

Instructions
 

  • In a large pan, cook your diced bacon on medium-high heat for 13-15 minutes.
  • In the meantime, add olive oil to a large pot and turn to medium-low heat. Add the shredded cabbage, carrot and pepper, and cover with a lid.
  • Next, bring salted water to a boil in a medium pot. Cook the egg noodles as per packet instructions or until al dente, about 4-5 minutes. Drain and set aside the cooked noodles.
  • After about 15 minutes cooking the bacon, add the onion to the bacon pan and cook for an additional 3-5 minutes or until onion is translucent.
  • Once the onion and bacon are done, add the entire contents of the pan, grease included to the large pot with cabbage. Add the noodles as well and mix the everything until well combined and you’re ready to serve.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cabbage and noodles, Polish, Polish cabbage and noodles, Łazanki

DECONSTRUCTED CABBAGE ROLL

DECONSTRUCTED CABBAGE ROLL

Rating: 4 out of 5.
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DECONSTRUCTED CABBAGE ROLL

A cabbage roll that’s not rolled up…

I’m Polish so I absolutely love cabbage, especially cabbage rolls. However, making cabbage rolls ain’t no small feat! They’re quite time consuming to make, so generally my family makes them in large batches that we can freeze. They last for months, but what happens when you’re craving cabbage rolls and you’ve run out? Well this deconstructed cabbage roll recipe is perfect for a weekday night. You’ll still get the same flavours, but it’s ready in a fraction of the time.

deconstructed cabbage roll

Variations:

My aunt’s classic cabbage roll recipe uses half pork half ground beef, but this simple deconstructed cabbage roll skillet can be made with whatever meat you have available. I used hot Italian sausage, but if I had my choice of any meat I would definitely recommend a pork and beef combination.

When cooking the cabbage, the length of time 100% depends on how crunchy or soft you like your cabbage. I personally like a bit of crunch in this skillet, even though the classic recipe has very soft cabbage. If the cabbage is cooked until soft, all the textures will be very similar in this dish, so keep that in mind.

Want to try some other Polish recipes?

Rosół ( or Polish Chicken Noodle Soup)

Łazanki (Polish cabbage & noodles)

Strawberry Sauce

Deconstructed Cabbage Roll

Deconstructed Cabbage Roll

An easy cabbage roll skillet that’s ready in a fraction of the time of a classic cabbage roll
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Polish
Servings 4 people

Equipment

  • Small pot
  • Large pan

Ingredients
  

  • ½ cup cooked rice any rice, cooked in vegetable broth
  • ½ small green cabbage shredded
  • 2 cloves garlic minced
  • 1 medium yellow onion diced
  • 1 medium carrot grated
  • 2 tbsp olive oil
  • 1 tsp herbs de provence
  • 3 hot Italian sausages removed from casings
  • ¼ cup vegetable stock
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • Cook half a cup of rice in vegetable stock in a small pot. Cook according to package instructions and set aside when ready.
  • In the meantime, remove the sausage meat from the casings and cook on high heat for about 6 minutes until browned. Remove cooked sausage from the pan and set aside.
  • In the same pan, sauté onion in the olive oil on medium heat for 2 minutes. Then add the garlic, salt, pepper and herbs de provence and continue to sauté for 1 minute. Next, add the carrot and cabbage and continue to sauté for approximately 6 minutes.
  • Add the cooked sausage, rice and vegetable broth to the pan. Reduce to a simmer and cook for an additional 10 minutes until the broth reduces.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cabbage roll, deconstructed cabbage roll, skillet

Rosół (Polish Chicken Noodle Soup)

ROSÓŁ (POLISH CHICKEN NOODLE SOUP)

Rating: 5 out of 5.
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ROSÓŁ (POLISH CHICKEN NOODLE SOUP)

A Sunday tradition…

Rosół ( or Polish Chicken Noodle Soup) is a Sunday tradition in many Polish family households. As a first gen Polish Canadian, this was a staple Sunday meal in our household. Served for lunch or as an appetizer, this fresh homemade soup is my absolute favourite version of chicken noodle soup. The childhood memories linked to this dish come flooding back and warm my heart every time I have a bowl. No other chicken noodle soup will ever beat rosół in my opinion, whether it’s store bought or homemade. Whether it’s my mom’s or grandma’s batch, there is nothing that beats having this soup on a Sunday afternoon.

Rosół (Polish Chicken Noodle Soup)

3 tips to make the perfect rosół

While the recipe itself is quite simple, making the perfect batch of rosół requires your love and attention. Here are a few steps that you absolutely cannot miss!

First and foremost, it’s important to parboil the chicken in a separate pot so that all the excess protein “goo” doesn’t end up in your soup. In a large pot, place your chicken in cold water on high heat. Once the water starts boiling, leave the chicken in the pot for an additional 2 minutes. You are not trying to fully cook your chicken, you just want it to release all the goo. At this point, remove the chicken, clean the pot and start your soup in the same pot or use a new pot.

The next important step you shouldn’t miss is ensuring you char your onion before adding it to the stock. Cut it in half and place cut side down into the pan to char. Char the onion until it has browned (see image below).

Rosół (Polish Chicken Noodle Soup)

The final key step is giving your soup lots of attention. Once all the ingredients are in the pot, bring it to a boil and immediately turn it down to a simmer. Now, you must monitor your soup closely, particularly if your stove isn’t the greatest like mine. There should be consistent slight bubbling while simmering your soup, but it must NOT boil again. Simmer for an hour and your soup is ready to serve!

Rosół (Polish Chicken Noodle Soup)

How to serve rosół

This traditional Polish soup is always served over egg noodles. However, choosing the size of the noodles has always been a battle at my family’s house because my dad prefers thick noodles while I prefer the very thin kind. While the thin angel hair egg noodles are most commonly used, feel free to use whatever size of egg noodle you prefer.

Once your soup is poured over your noodles, you can eat it just like that or add a little kick like I do. Even as a kid, rosół to me wasn’t complete without an extra crack of black pepper and multiple drops of Tabasco.

Want to try some other Polish recipes?

Deconstructed Cabbage Roll

Strawberry Sauce

Łazanki (Polish cabbage & noodles)

Rosół (Polish Chicken Noodle Soup)

Rosół (Polish Chicken Noodle Soup)

A delicious homemade traditional Polish Chicken Noodle Soup served over egg noodles.
Prep Time 30 mins
Cook Time 1 hr
Course Appetizer, Main Course, Soup
Cuisine Polish
Servings 6

Equipment

  • Large pot
  • Small pan

Ingredients
  

  • 1 full chicken halal or organic
  • 1 lg yellow onion halved
  • 2 carrots chopped in 2 bite pieces
  • 2 stalks celery
  • 1 stalk leek
  • ½ celery root optional
  • 2-3 bay leaves
  • 6 colonels full allspice
  • 2 cubes chicken bouillon
  • 1 tbsp Vegeta seasoning
  • 2 tbsp fresh parsley chopped
  • 6 cups water

Instructions
 

  • In a large pot, cover your full chicken with cold water and cook on high heat. Once the water comes to a boil, cook the chicken for 2 minutes and then remove from water. Rinse the pot of all the gross particles. Fill the pot ¾ of the way full with clean water (about 6 cups) and bring to a boil.
  • In the meantime, cut the onion in half and char on a pan, cut side down, for about 5 minutes on high heat or until charred.
  • When water comes to a boil, add the parboiled chicken, charred onion halves, whole stalks of celery and leeks, celery root and carrots. Then add the chicken bouillon cubes, bay leaves and allspice.
  • Bring the soup to a boil and immediately turn down to a simmer. Monitor the soup carefully while it simmers to ensure it doesn’t come to a boil. Simmer for one hour.
  • In the meantime, cook your choice of egg noodles according to the package’s instructions.
  • With about 5 minutes to go, add the Vegeta seasoning.
  • After an hour of simmering, remove the leek, celery, celery root and onion from the soup. Add the parsley and it’s ready to serve!

Notes

For a smaller batch of soup, you can use half of a full chicken and use less water. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword chicken noodle soup, homemade soup, Polish, rosol, soup, traditional