Polish
Classic Łazanki with Cabbage, Mushrooms, Kielbasa and Bacon
A comforting Polish-style skillet of traditional łazanki pasta with tender cabbage, browned mushrooms, smoky kielbasa, and a little bacon. The cabbage cooks down until sweet and silky, while reserved pasta water helps the pan juices coat the pasta for a glossy, savory finish.
55 min
4 servings
Medium
How to prepare
1
Bring a large pot of well-salted water to a boil. Meanwhile, trim the savoy cabbage, halve it, remove the core, and thinly shred it. Slice the onion thinly, slice the garlic thinly, thickly slice the mushrooms, and halve the kielbasa lengthwise before slicing it into 1 cm pieces.
2
Add the łazanki pasta to the boiling water and cook until just al dente, following the package timing. Reserve about 250 ml of the pasta water, then drain the pasta.
3
Meanwhile, heat a large deep skillet or Dutch oven over medium heat. Add the bacon and fry, stirring occasionally, until the fat renders and the bacon is lightly crisp at the edges, 6 to 8 minutes. Transfer the bacon to a plate, leaving the fat in the pan.
4
Add the kielbasa to the skillet and sear over medium-high heat until browned in spots, 4 to 5 minutes. If the pan looks dry, add the olive oil. Add the onion and saute until softened and pale golden, about 4 minutes. Add the garlic and cook for 30 seconds more, just until fragrant.
5
Add the mushrooms in an even layer and saute until they release their moisture and begin to brown, 6 to 8 minutes. Season with about half of the black pepper.
6
Add the cabbage and salt, then toss well so it is coated in the flavorful fat. Saute over medium heat, stirring every couple of minutes, until the cabbage collapses, turns tender, and picks up a few caramelized edges, 10 to 12 minutes.
7
Return the bacon to the pan. Add the drained łazanki and about 120 ml of the reserved pasta water. Mix over medium heat for 1 to 2 minutes until the pasta is evenly coated and the dish looks glossy. Add a little more pasta water if needed.
8
Taste and season with the remaining black pepper and more salt if needed. Let the dish rest off the heat for 2 minutes, then serve hot.
Nutrition / serving
708kcal
33.18 gprotein
71.75 gcarbs
32.42 gfat
Classic Łazanki with Cabbage, Mushrooms, Kielbasa and Bacon