The first time we were stationed at MacDill Air Force Base in Tampa, Florida, Ed was training in the F-4, and I was a college student. His parents drove down from Pennsylvania to visit us. I’d been a guest in their home before, but it was the first time we’d hosted them, so we broke out of student mode long enough to give out townhouse a thorough cleaning in anticipation of their visit. Like moms everywhere, his mother had brought the fixings to cook for us the first night.
One of the things she prepared was Łazanki z Białą Kapustą (Polish Noodles and Cabbage). As we were cleaning up the kitchen after the feast she’d prepared, my mother-in-law asked how to lift up the top of the stove to clean under the burners.
I had to confess that I didn’t know; it was wasn’t something I’d done in the two months we’d bene living there. Busted! To be fair, we didn’t cook a lot back then. An occasional Sunday dinner or omelettes for his classmates after a Friday night at the Officer’s Club were the extent of our meal prep.
Recently, Mike from PA asked if I could reconnect him with a noodle and cabbage dish his grandmother used to make. I hope Łazanki z Białą Kapustą (Polish Noodles and Cabbage) will come close to what he remembers.
As with all recipes, there are as many variations as there are cooks. To me, a key trait is that the dish is generously seasoned with ground black pepper. Sometimes, my mother-in-law would add a can of sauerkraut that she’d rinsed and drained.
I think it would also be delicious if you added sautéed mushrooms, and everything goes better with kielbasa. You might slice and saute the kielbasa and add it to the noodle and cabbage mixture or serve it on the side. Now that I’ve lived in Poland and gotten a feel for typical seasonings, I like to add a bay leaf an a couple of whole allspice berries.
As we enjoyed this for a quick dinner last dinner, Ed said, “you know, this would be tasty for breakfast too.” Whenever you decide to serve it, I hope you’ll enjoy Łazanki z Białą Kapustą (Polish Noodles and Cabbage).
Łazanki z Białą Kapustą (Polish Noodles and Cabbage)
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6-8 servings 1x
- Category: Side Dish
- Cuisine: Polish
Full of flavor, a Polish comfort food, a delicious side dish or add sausage for a hearty main
- 2 tablespoons butter
- 2 tablespoons oil
- 2 small onions, sliced
- 1 head white cabbage, quartered, cored removed, and sliced thin
- 1 bay leaf
- 2 whole allspice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 14 ounce can sauerkraut, rinsed and drained (optional)
- package wide noodles, prepared according to package directions
- Add butter and oil to a Dutch oven over medium high heat
- Add sliced onions and cabbage, bay leaf and allspice, salt and pepper
- Cook, stirring and scrapping the bottom frequently, until the cabbage is tender (it will cook down to about 1/3 of the original volume)
- (Add the optional drained sauerkraut if you’re using it)
- Add the cooked (and drained) noodles, toss to combine
Variations: add sliced kielbasa or serve kielbasa on the side
Add sautéed sliced mushrooms
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Sounds delicious. I’m from Pennsylvania and we used to have cabbage & Klops. Similar but not quite. I’ll have to try this recipe! !! Thanks.
What are Klops?
Klopsy or mielone are meatballs.
Klops it basically meatloaf
Klopsiki are meatballs
i cheat- i use fresh coleslaw mix from the produce dept. instead of slicing/chopping a head of cabbage. even better if the mix has shredded carrots!
Ha; good tip!
Lois, you are making me want to cook it! My mom doesn’t make it, but my grandma used to make a version with short fat noodles for Christmas. I think she added sugar as well.
Making people want to cook is what I’m all about, Weronika! I’ve seen a lot of old Polish recipes that call for a tiny bit of sugar; it seems to set off the savory, almost like a bit of salt.
Love the stovetop story! Who’d have thought?
This is great autumnal comfort food, Lois!
Thanks, David. She was a dear lady and a much better housekeeper than I!
Minus the bayleaf and allspice (no sauerkraut), and increase the butter, its similar to the halushki my mom makes. It might be more Slovak than Polish…but so delicious!
Make halushki quite often, and it’s a must on Christmas Eve!!
My husband’s grandmother (she was Slovak) used to cook cabbage and halushki. To tell you the truth, I didn’t cook a lot of traditional meals but since I got an Instant Pot I’ve been doing quite a few. Cabbage with kluski and kielbasa is one of our favorites. My physical disability makes standing to prep and cook very difficult so the Instant Pot is perfect. My mom used a pressure cooker to make quite a few Polish dishes so I already have the recipes to make in my IP.
Thanks for mentioning the Instant Pot, Theresa. I’ve been considering one!
Polish on my side of family and I’ve never had this combination of cabbage & noodles till I married into my husbands family of Hungarians love cabbage & noodles we make it the whole meal. Like the idea of adding mushrooms, dill, yes like some butter on it too. From my husbands family also make cottage cheese & noodles just cook noodles, drain liquid add cottage cheese mix, might add dill to this going to try! Thanks!
I’ll have to try cottage cheese and noodles; it sounds great! ❤️
my Hungarian mother-in-law made noodles to which she added a scrambled egg or 2, a couple good spoonfuls of sour cream, and about a cup of ham chopped in little cubes. she called this czonkasz tizta, i know i spelled that wrong, LOL.
It sounds really good, and reminds me of spaghetti carbonara. Such wonderful flavors together!
Me too, so easy using the slaw bags. Our granddaughters absolutely love this. I am of Slovakian background and we called it ‘Smatke’. Glad to see the recipe being passed around.
I make this cabbage and noodles. But we make the noodles. And seen some post cottage cheese and noodles when I make this recipe I use cottage cheese some mozzarella just a bit of sour cream.
We eat it hot or cold. Mama makes potato balls and cabbage but I don’t know what she uses to make them I know she cooks them in water till they float. I gotta get that recipe. I think its flour eggs shredded raw potatoes and I dont know.
Janine a Crooks
My husband was a Master Sergeant on the F4 engine shop. Nice to meet you, this is similar to a dish I cook will be trying it your way. Have a fantastic day.