Polish Cabbage and Noodles (Lazanki)
An unexpected combination of flavors comes together to create Lazanki, a dish that could be called an incredibly flavorful and comforting Polish stroganoff.
Servings: 2 people
Calories: 442kcal
Ingredients
- 1 small onion, chopped
- 2 c cabbage, sliced into 2” strips
- 1 c sauerkraut, drained
- 1 (4 oz) can mushrooms, drained
- 1 teaspoon caraway seeds
- ¼ c water
- 1 bay leaf
- ½ teaspoon thyme
- ¼ teaspoon oregano
- ½ teaspoon paprika
- ⅛ teaspoon ground black pepper
- ¾ teaspoon salt
- 6 oz small noodles, dry (egg noodles are closest to the traditional Polish noodles)
- ¼ c sour cream
Instructions
- In a large, cast iron or non-stick skillet, heat onions with 2 tablespoon water over medium-low heat. Cover and cook 30 minutes until dark brown and caramelized, checking frequently and adding water if necessary to prevent burning.
- Add remaining ingredients except noodles and sour cream. Simmer over low heat for 20-30 min, until cabbage is tender.
- Bring some water to a boil in a medium saucepan. Add noodles and cook 7-9 minutes, until al dente. Drain and set aside.
- Remove the cabbage mixture from the heat. Add sour cream and mix thoroughly. Add drained noodles and toss until well mixed.
- Top with a sprinkling of parsley.
Nutrition
Calories: 442kcal | Carbohydrates: 73.7g | Protein: 15.2g | Fat: 10.3g | Saturated Fat: 4.8g | Cholesterol: 84mg | Sodium: 1414mg | Fiber: 8.3g | Sugar: 6.8g