Vegetarian Łazanki (Polish Cabbage and Mushroom Pasta)
Łazanki is a beloved traditional Polish comfort food that has been enjoyed for centuries. This hearty dish consists of small pasta squares tossed with sautéed onions, earthy mushrooms, and flavorful sauerkraut, creating a simple yet satisfying meal deeply rooted in Polish culinary heritage.
The origins of łazanki can be traced back to medieval Poland, where strips of dough were combined with ingredients gathered from local forests, including wild mushrooms and game. Over time, the recipe evolved, and vegetarian versions became especially popular, highlighting the delicious combination of cabbage, mushrooms, and pasta. Some historians believe the name "łazanki" may be related to the Italian word "lasagne," reflecting culinary influences that arrived in Poland during the Renaissance.
Today, vegetarian łazanki remains a staple in many Polish homes, particularly during the colder months when comforting, wholesome dishes are most appreciated. The combination of tender pasta squares, caramelized onions, savory mushrooms, and tangy sauerkraut creates a rich depth of flavor while using simple, affordable ingredients.
For Łazanki, you have a few good pasta options depending on convenience and texture preference:
You can buy Lazanki dry pasta from a Polish deli, which is the most traditional and easiest choice since it’s already the right shape.
Another option is quadrucci (short cut artisan egg pasta), which are small square pieces of egg pasta that closely resemble homemade łazanki and work very well in the dish.
You can also use pappardelle pasta, but it needs to be broken or cut into smaller pieces before cooking, since it comes in long широк ribbons rather than small squares.
If you prefer a more authentic approach, you can also make your own pasta dough and cut it into small squares to match the traditional style.
📝 Like many cabbage-based dishes, Łazanki tastes even better the next day after the flavors have had time to meld and fully develop in the fridge. To reheat, gently warm it in a cast‑iron pan over melted clarified butter until hot and the edges turn slightly crisp and golden.
Vegetarian Łazanki (Polish Cabbage and Mushroom Pasta)Recipe
By Zosia Culinary Adventures | Date: June 19, 2026
Preparation Time: 30 minutes
Cook Time: 1 hour and 15 minutes
Yield: 16 portions
Ingredients:
900 g homemade sauerkraut (or store purchased), chopped
½ cup leeks, chopped
2 medium onions, diced
1 medium carrot, shredded
500 g egg noodles Quadrucci Short Line Artisan Egg Pasta or Pappardelle Pasta, broken into small pieces before cooking
4 tablespoons of clarified butter or pine boletus clarified butter
600 g fresh button mushrooms, sliced or diced
100 g dried pine boletus mushrooms, optional but highly recommended: Rehydrated in warm water and finely chopped to add deep forest flavor
6 fresh sprigs of thyme, chopped plus some for garnish
1 bay leaf
2 allspice berries
1 tsp caraway seeds
2 teaspoons white ground pepper
3 cups vegetable broth
sea salt for taste
shredded cheese as garnish (optional)
Instructions:
Taste the sauerkraut; if too sour, rinse under cold water. Put chopped sauerkraut, bay leaf, allspice, caraway seeds and white pepper in a pot, cover with vegetable broth, bring to a gentle boil, then simmer 40 minutes until tender.
In a large skillet, gently melt the clarified butter, then add the diced onion and the chopped leeks; season lightly with a pinch of salt and cook for about 5 minutes, or until the vegetables are translucent and beginning to take on a pale golden hue. Stir in the fresh mushrooms (and the rehydrated wild mushrooms, if using), then continue to sauté for roughly 15 minutes until the mushrooms are nicely browned and fragrant. Finally, add the shredded carrots with thyme and toss to combine.
Combine the sauerkraut with mushroom mixture. Taste and add more salt and pepper. Reduce the heat to low, cover, and let the flavors meld together for 10 minutes.
While mixture is simmering, boil a large pot of salted water. Cook the pasta according to the package instructions until it is al dente. Drain the noodles well.
Finally transfer the cooked pasta directly into a skillet with sauerkraut and mushroom mixture. Toss everything thoroughly. If you find the skillet is too small for mixing, use a large bowl to mix the ingredients, then transfer back into your skillet. Keep it on lowest setting ready to serve.
Serve Łazanki on warm, preheated plates, sprinkle generously with shredded cheese if you like, and finish by garnishing with a few sprigs of fresh thyme for an extra aromatic touch.
