New Recipe: Polish Cabbage and Dumplings {Łazanki z Kapustą}

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Polish Cabbage and Dumplings {Łazanki z Kapustą}

Łazanki [wah-zahn-kee] are simple, doughy dumplings made from just flour, eggs and water. They taste like thick noodles, only a bazillion times better 😉 because only grandma ever made those. As soon as I make these, I pop one in my mouth and talk about being taken back a few decades. WOW!

Łazanki z kapustą [wah-zahn-kee z cah-poo-stow] are often referred to as “halushki” in America, which is a Slovak version of łazanki. I saw many recipes for “halushki” made with egg noodles, this version is BY FAR better 😉

Cabbage and dumplings is yet another testament to our ability to stretch our budgets. Filling dishes made from cheap and readily available ingredients is what we (our grandmothers) were really good at. This type of dumpling can be also be served with farmer’s cheese (Polish version of cottage cheese, my recipe here) or poppy seeds at Christmas (recipe here).

This is how it’s done:

Polish Cabbage and Dumplings

Polish Cabbage and Dumplings

Polish Dumplings with Cabbage {Łazanki z Kapustą}

  • Yields: 10-12 servings
  • Prep Time: 30 min
  • Cook Time: 30 min

Ingredients

  • 6 oz / 175 g of good quality smoked bacon
  • 1 large onion
  • 1/2 head of medium cabbage
  • 2 cups of water
  • 1 tbs of salt
  • Dumplings:
  • 3 cups / 400 g of all purpose flour
  • 1 egg
  • Pinch of salt
  • 300 ml of warm water
  • Additionally:
  • 4 tbs of butter
  • 3 tbs of all purpose flour
  • 3-4 tbs of fresh dill

Instructions

  1. Dice bacon and onions. Heat medium pan, add bacon and sauté until fat has melted. Add onion and sauté until both golden brown.

  2. In the mean time, chop cabbage into relatively small pieces. I cut it into thin slices first, then into smaller bits. Heat a large pot, add cabbage, water and salt and boil for 5-7 minutes, until cabbage is soft, but still a bit crunchy.

  3. When bacon and onions are ready, add to pot with cabbage. Mix until combined, turn heat off.

  4. Set a large pot of water on for boiling dumplings now. We want the water to be ready right when the dumplings are made.

  5. To make dumplings, place flour, egg and salt in the mixing bowl of a stand up mixer with a hook attachment. Turn on, start adding water until a ball forms, if it gets too wet, add a bit more flour. If not using a stand up mixer, do the same in a large bowl. When all ingredients combine, transfer dough onto floured surface and kneed until smooth. Roll out with a rolling pin and cut into strips (a pizza cutter works great!) and then diagonally (see photo above).

  6. Sprinkle dumplings with flour and, with a help of your knife lift them off of your surface, so they do not stick together (see photo above). When water is boiling, slide them off your cutting board into the pot and IMMEDIATELY stir gently, we don't want them clumping together. Turn heat down and let simmer until dumplings float to the top. Drain and set aside. Dump boiling water, add a couple of tablespoons of butter to the same pot and add dumplings (this is a secret trick from my grandma, makes the dumplings even better)! Sauté for a few minutes, stir gently often, until they get a little color.

  7. Heat a small pan, add butter. Once melted, add flour. Mix until it becomes a smooth and bubbly sauce, about 2 min. Return cabbage to heat. Add flour/butter mixture to cabbage and mix well. Also add dumplings and mix. You might have to add a bit of water at this point. Cabbage should be moist but not saucy. You can easily add about a cup of water.

  8. Taste, add a bit more salt and pepper, if needed. Sprinkle with chopped dill. Serve hot.

Notes

If you are making this dish ahead of time, you will need to add a bit more water when reheating. You can also keep the dish hot in a crockpot, you will also need to add a bit more water and give it a stir once in a while.

Let me know how it turned out for you!

Smacznego!

Anna


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3 Comments

  1. I love going through all your recipes my sister makes Kilefes every year. Makes me feel a little homesick but wouldn’t have it any other way.
    Please keep your recipes coming.
    It’s amazing I live in California and there’s not one good Polish restaurant in Southern California or Los Angeles that I know of

  2. I love going through all your recipes my sister makes Kilefes every year. Makes me feel a little homesick but wouldn’t have it any other way.
    Please keep your recipes coming.
    It’s amazing I live in California and there’s not one good Polish restaurant in Southern California or Los Angeles that I know of.

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