Polish Łazanki

Ingredients

• 400g of sauerkraut
• 3 bay leaves
• 5 allspice berries, whole
• 200g square-shaped pasta quadretti
• 1 onion
• 200g closed-cup mushroom
• 250g Silesian sausage
• oil, for greasing

When Choosing the Right pasta, point yourself to the square-shaped pasta quadretti in large flakes form, flat, in a size of approx 1.25cm (0.5 inches). You can use rectangles, triangles, whichever is easier to get, or even shells pasta, if you struggle to get the right one.

Seasonings

• a pinch of salt
• a pinch of black pepper
• a pinch of dried marjoram
• a pinch of caraway seed

For Garnish

• fresh parsley

Method

Chop the sauerkraut, put it into the pan, and cover it with water.

Add the bay leaves and allspice berries.

Bring to a boil, then cook until the cabbage is soft, which should take about 25 minutes.

If you prefer a milder, less sour flavour, rinse the cabbage under running water before cooking it.

Cook the pasta in lightly salted water according to the package instructions.

Drain the pasta and set it aside for later use.

Peel and chop the onion, clean and cut the mushrooms into small pieces, and slice the sausage into small pieces.

Heat the oil in a large skillet.

Add the onion and mushrooms and fry for a while, around 5-6 minutes.

Add the sausage and fry for a further 10-15 minutes until everything is nicely browned, stirring frequently.

Add the seasonings (salt, black pepper, marjoram, and caraway seeds) and mix it all together.

Add the drained cabbage and fry for 4-5 minutes, stirring very often.

Finally, add the cooked pasta and mix it all together.

Cook for a while to heat everything through.

Taste and adjust the seasonings if needed.

To add a final touch, I like to chop some fresh parsley and sprinkle it over.

Your dish is ready to serve.