- 2 cups water
- 250g flat rectangular pasta (like lasagna)
- 150g Village Sausage
- 100g Double Smoked Bacon
- 200g mushrooms
- 2 medium onions
- 1/2 small white cabbage
- 4 tbsp oil
- salt, pepper, red pepper flakes or powder (to taste)
This dish was introduced to Poland in the mid-sixteenth century by an Italian queen named Bona Sforza when she was married to the Polish king Sigismund the Old. Sometimes referred to as “Polish lasagna”, Lazanki captures a special blend of Italian and Polish cuisine that combines the best of both cultures.
1. Shred Cabbage finely and place in pot.
2. Add two cups of water, salt, cover and cook on low heat until cabbage is soft.
3. While cabbage is cooking, peel onions and cut into cubes.
4. Clean mushrooms and cut into slices.
5. Place chopped onions in a separate pan from the cabbage with 4 tablespoons of olive oil, then add sliced mushrooms and fry until onions are translucent (clear).
6. Season onions and mushrooms with salt and pepper.
7. When the cabbage is soft, drain it into a strainer and let stand.
8. Cut Village Sausage and Double Smoked Bacon into cubes, and mix into the fried Mushrooms/onions.
9. Cook your pasta according to the directions on the package and strain when finished.
10. Add the shredded cabbage to the sausage, bacon, mushroom, and onion mix and cook about 5 minutes. Season with salt, red pepper powder and black pepper to taste.
11. Add the drained pasta and gently mix with the other ingredients.