Polish Braised 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 Braised Cabbage and Dumplings {Łazanki z Kapustą}
Ingredients
- 6 oz / 175 g of good quality smoked bacon
- 1 large onion
- ½ head of medium cabbage
- 2 c / 500 ml of water
- 1 tbsp of salt
- DUMPLINGS:
- 3 c / 375 g of all-purpose flour
- 1 egg
- Pinch of salt
- 1 ¼ c / 300 ml of warm water
- ADDITIONALLY:
- 2 + 4 tbsp of butter
- 3 tbsp of all-purpose flour
- 3-4 tbsp of fresh dill
Instructions
Dice bacon and onions. Heat medium pan, add bacon and sauté until fat has melted. Add onion and sauté until both golden brown.
In the meantime, chop cabbage into relatively small pieces. I cut it into thin slices first, then into smaller bits. Heat water in a large pot, add cabbage, and salt and boil for 5-7 minutes, until cabbage is soft, but still a bit crunchy.
When bacon and onions are ready, add to pot with cabbage. Mix until combined, turn heat off.
Set a large pot of water on for boiling dumplings now. We want the water to be ready right when the dumplings are made.
To make dumplings, place flour, egg and salt in a mixing bowl. Start adding water and mix until a ball forms; if it gets too wet, add a bit more flour.
When all ingredients combine, transfer dough onto floured surface and knead until smooth (about 3 minutes). Divide into three parts. Roll out with a rolling pin and cut into strips and then diagonally (see photos).
Sprinkle dumplings with flour and, with the help of your knife, lift them off of your surface, so they do not stick together.
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 out, 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 and often, until they get a little color.
Heat a small pan, add butter. Once melted, add flour. Mix until it becomes a smooth and bubbly roux, about 2 minutes.
Return cabbage to heat. Add roux 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.
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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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
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.
Thanks Pat! Keep cooking! It helps with the homesickness, trust me on that one!
Anna,
Thanks so much for this delicious recipe. My experience with it is chronicled here: https://www.pikerpress.com/article.php?aID=9355
where I give a shout out to your blog.
I’m looking forward to trying some of your other tasty recipes.
Someone, who will remain nameless, once made lazanki but did not cut them diagonally. They did not taste as good. Truly. lol
😁🤣 I completely understand! 😀
I cannot believe I just made dumplings!!!! Dough was always a hard one for me. This recipe came out perfect! Really fantastic. Thanks for teaching me how to make dumplings! Now I that I’ve gained a little confidence I think I may try pierogi next!
I cannot believe I just made dumplings!!!! Dough was always a hard one for me. This recipe came out perfect! Really fantastic. Thanks for teaching me how to make dumplings! Now I that I’ve gained a little confidence I think I may try pierogi next!
Nicely done! Keep going!