Tuesday, May 23, 2017
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Polish Cabbage Lasagne

From Wikipedia: Łazanki arrived in the Polish-Lithuanian Commonwealth in mid-16th century when Bona Sforza, Italian wife of King Sigismund the Old, brought high Italian cuisine to the country. Unlike most Italian dishes in these parts of Europe, lazanki has survived until the 21st century and is still eaten today, although the long and cultural history of the dish has been largely forgotten. Stiff wheat, rye or buckwheat dough, rolled thin and cut into triangles or rectangles, is boiled, drained, and eaten with melted pork fat, vegetable oil, or sour cream. In Poland, they are often mixed with cabbage or sauerkraut and small bits of sausage and meat.

Home made noodles


  • 300 g flour
  • 2 small eggs
  • about 30-50 ml water
  • half of the spoon of salt


Sieve the flour. Mix flour with eggs, salt and water in the bowl. Made a dough with hands until firm. Make sure it is not too sticky and not too dry. Divide into 2-4 parts and roll each piece into a thin sheet on a floured board (see the picture of the dough in the recipe for chrust). Leave on the clean towel sprinkled with flour until the dough would dry out a bit. After the thin pieces are dried roll it and cut with the knife into the pieces the size of lasagne noodles. Pour into the boiled salted water and cook until soft.

Instead of preparing the home-made noodles you can buy lasagne noodles or homemade style wide noodles. But - the noodles made at home are the best!

Lasagne cabbage

  • bacon - 100g
  • onion - 70 g
  • one medium or small cabbage
  • cumin, salt and pepper to taste


Cut the bacon into slices and pour into the hot pan. Add onion sliced into small cubes. Wash and cut fresh green cabbage into the slices of the width a bit wider than lasagne noodles. Add cabbage into the pan with melted bacon and onion, add some water. Steam in the open pot, add cumin, pepper and salt. Finally add the cooked pasta, mix it well - now lazanki are ready to eat


Recommended reading(s):

Polish CoockeryIf you are interested in Polish cuisine I recommend a book written by Marja Ochorowicz-Monatowa, entitled Polish Cookery

The New Polish CuisineAlso highly recommended: The New Polish Cuisine by Michael Baruch and Gregory Bertolini

At Hanka's Table (Hardcover) by Hanka SawkaAt Hanka's Table

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