Name: Łazanki z kapustą i grzybami: Polish Sauerkraut and Mushroom Pasta
Prep time: 25 min
Cook time: 73 min
Total time: 128 min
Yield: 6 substantial portions
Cuisine: Polish
Ingredients: 420 g dry square wheat-and-egg łazanki pasta; 700 g sauerkraut, drained and finely chopped; 45 g commercially packaged dried edible forest mushrooms; 600 ml hot water for soaking and cooking the mushrooms; 250 g peeled yellow onion, finely diced; 30 ml rapeseed oil; 2 bay leaves; 4 allspice berries; 2 g fine salt initially; adjust after tasting; 1 g ground black pepper

A wide view of „Łazanki z kapustą i grzybami: Polish Sauerkraut and Mushroom Pasta“ arranged on a table for serving.

Yield 6 substantial portions

Serving size about 300 g finished dish per portion

Difficulty easy to moderate

Category meatless Polish pasta with sauerkraut and mushrooms; contains wheat/gluten and egg

Ingredients ↓

About łazanki

Łazanki z kapustą i grzybami: Polish Sauerkraut and Mushroom Pasta

The name łazanki refers to small pasta squares or rectangles. The pasta itself has culinary links to lasagne, but this preparation mixes it through the cabbage and mushrooms rather than arranging large pasta sheets in layers. Culture.pl describes many modern pairings, including fresh or pickled cabbage, mushrooms and optional meat. The selected meatless version keeps the sauerkraut and mushrooms at the centre of the plate.

Sauerkraut brings acidity and salt, while dried mushrooms add a concentrated, woodsy aroma. Their strained soaking liquid provides flavor for the cabbage as it softens. Onion cooked slowly in rapeseed oil adds sweetness and body. Because sauerkraut varies by maker, taste the cooked mixture before adding more salt.

The finished dish should be cohesive rather than soupy. The cabbage should be tender but still have some strand texture, the mushrooms fully softened and the onion lightly golden. Boil the pasta separately until just tender, drain it well, then fold it through the cabbage mixture shortly before serving. This keeps the pasta squares recognizable instead of letting them break down in the pan.

Tips for good results

Use commercially packaged dried edible mushrooms from a reputable food seller; never use unidentified or uncertain wild mushrooms.
Soak the mushrooms for the full 30 minutes, then strain the liquid through a fine-mesh sieve to remove grit.
Simmer the mushrooms until fully tender before combining them with the cabbage.
Braise the sauerkraut gently until soft and reduce most of the mushroom liquid so the final dish is not watery.
Cook the łazanki separately to the package's just-tender stage and drain thoroughly.
Taste the cabbage mixture before adding more salt because sauerkraut saltiness varies by brand.

Ingredients

420 g dry square wheat-and-egg łazanki pasta
700 g sauerkraut, drained and finely chopped
45 g commercially packaged dried edible forest mushrooms
600 ml hot water for soaking and cooking the mushrooms
250 g peeled yellow onion, finely diced
30 ml rapeseed oil
2 bay leaves
4 allspice berries
2 g fine salt initially; adjust after tasting
1 g ground black pepper

Method

Directions

Rehydrate the dried mushroomsPour 600 ml hot water over the dried mushrooms in a heatproof bowl. Cover and soak for 30 minutes, until pliable. Use only edible mushrooms sold through a reputable food retailer; do not use unidentified wild mushrooms or dried mushrooms from an uncertain source.
Cook the mushrooms and strain their liquidPour the soaking liquid through a fine-mesh sieve into the 5 L pot to remove grit. Slice the rehydrated mushrooms. Add them to the strained liquid, bring to a gentle simmer and cook for 25–30 minutes, until fully tender. Lift out the mushrooms with a slotted spoon and reserve the cooking liquid.
Braise the sauerkrautDrain the sauerkraut well and chop it into short strands. Put it in the pot with the reserved mushroom liquid, bay leaves and allspice. Bring to a simmer, cover partly and cook gently for 40–50 minutes, stirring occasionally, until tender and most of the liquid has reduced. Remove the bay leaves and allspice.
Brown the onion and boil the pastaWhile the cabbage cooks, heat the rapeseed oil in a 30 cm skillet over medium heat. Add the diced onion and cook for 10–12 minutes, stirring often, until soft and lightly golden. In the pasta pot, cook the dry łazanki in boiling water according to the package directions until just tender; drain well.
Combine and seasonStir the cooked mushrooms and onion into the tender sauerkraut and cook together, uncovered, for 8–12 minutes, until cohesive and not watery. Season with 2 g salt and the black pepper. Taste before adding more salt because sauerkraut saltiness varies. Fold in the drained pasta just before serving and heat through without breaking the squares.
ServeDivide among six warm plates or bowls and serve hot as a substantial meatless main or side dish.

Nutrition per serving

Serving sizeabout 300 g
Caloriesabout 360 kcal
Carbohydratesabout 64 g
Proteinabout 13 g
Fatabout 6 g
Fibreabout 8 g
Sodiumabout 950 mg

Estimated values for one sixth of the finished dish, using generic food-composition data. Sauerkraut salt level and drainage, dried mushroom type and pasta brand can change the result; this is a rounded estimate, not a laboratory analysis.

Allergens and food safety

Serving, storage, and make-ahead: For the best texture, fold the cooked pasta into the cabbage and mushroom mixture shortly before serving. You can soak and cook the mushrooms and braise the cabbage ahead; refrigerate the prepared base promptly, then reheat it and cook the pasta fresh.

Serving, storage, and make-ahead: Cool leftovers in shallow containers and refrigerate within two hours at or below 4 °C. Use within 3–4 days. If possible, store the cabbage-mushroom base and pasta separately. Freeze the cooled base in airtight portions and cook fresh pasta after thawing. Thaw the base in the refrigerator and reheat it to 74 °C before combining with freshly cooked łazanki.

Contains wheat/gluten and egg from the pasta. Check the package for additional declared allergens. Use commercially packaged dried edible mushrooms from a reputable food seller. Do not use mushrooms you cannot confidently identify or that come from an uncertain or casual roadside source; drying and cooking do not neutralize every mushroom toxin. Strain the soaking liquid to remove grit and cook the mushrooms fully. Cool the finished dish in shallow containers within two hours, refrigerate at or below 4 °C, use within 3–4 days and reheat to 74 °C.

Check the mushroom package and sauerkraut label before cooking; mushroom species and sauerkraut saltiness vary.

Cook the pasta separately and add it at the end so the squares stay intact and the cabbage base does not turn watery.

Łazanki z kapustą i grzybami: Polish Sauerkraut and Mushroom Pasta

Tips for good results

Ingredients

Method

Nutrition per serving

Allergens and food safety

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