This is a surprisingly flavorful Polish dish with simple ingredients called Lazanki. Some say that Bona Sforza, the Polish Queen from Italy, helped introduce this cabbage and noodles recipe to Poland in the 1500s. Most Polish recipes require meat in their Lazanki, but Lazanki can easily be served vegetarian, as it is often served on Christmas Eve for the Wigilia feast. The noodles are usually made with buckwheat, rye, or wheat flour and cut into thick strips or squares. In this lazanki recipe, we used a large egg noodle that worked perfectly.
Lazanki RECIPE DIRECTIONS
1. Caramelize onions by placing olive oil in an extra large pan and onions on medium heat. Cover. Stir frequently until all onions have a golden brown color. Do not burn.
2. Add mushrooms and cook for 10 minutes. Add the rest of the ingredients except the butter, noodles, and sour cream. Sauté and stir frequently for 20 minutes. Turn to low heat, add butter, and stir (the longer you cook, the better taste you get, so cook on low for 30 minutes or longer, making sure cabbage is tender).
3. Prepare noodles in a separate pot, following instructions on bag. Drain and set aside.
4. Add sour cream to cabbage mixture and mix thoroughly. If you have enough room in your pan, you can toss the cabbage mushroom mixture with the noodles, or you can put the noodles on a plate and pour the mixture over the noodles and then serve.
4. Serve with freshly chopped parsley sprinkled on top.
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