Pasta with Cabbage and Bacon Recipe
Pasta with cabbage and bacon is a homemade twist on Polish łazanki, where regular pasta is mixed with sautéed, slightly sweet cabbage. Smoked bacon adds a smoky aroma and crispy bites, while the cabbage is first browned, then briefly braised, so it’s soft but not overcooked. This method pulls maximum flavor from a few ingredients and is a great way to use up leftover cabbage.
This dish refers to łazanki with cabbage and bacon, popular in Polish homes especially in winter when cabbage is cheap and easily available. Instead of traditional łazanki noodles, regular dried pasta is used here, which shortens the cooking time.
This is a typical “from nothing” dish that turns a few cheap ingredients into a filling, aromatic family dinner. The method of preparing the cabbage – first sautéing, then briefly braising – gives a deeper flavor than boiling alone. It reheats well and takes on additions nicely, such as leftover roast meat.
Why this version works
- Pasta cooked al dente can handle stirring in the pan without falling apart.
- The cabbage is first browned and then braised, so it doesn’t turn watery.
- The bacon starts in a cold pan, which lets it slowly release fat and aroma.
Chef's tips
If you want the pasta not to stick together before mixing with the cabbage, toss it with a spoonful of hot fat from the pan after draining., Stir the cabbage from the bottom, as it tends to burn in spots once it softens and sits still., If the dish feels too heavy, add a tablespoon of sauerkraut brine or a little lemon juice at the end – the flavor immediately becomes brighter.
How to serve
Serve the pasta with cabbage in deep plates, sprinkled with freshly ground pepper and, if you like, chopped parsley or chives., It tastes great with a salad of sauerkraut or pickled cucumbers and a glass of kefir or buttermilk for a quick, satisfying dinner., It’s also a good dish to pack in a lunchbox for work and reheat in a pan.
Watch out for
- Don’t add too much water to the cabbage – once combined with the pasta there shouldn’t be visible liquid.
- Be careful with salt when using smoked bacon and salted pasta water – season at the end.
- Don’t cover the dish after combining with the pasta, or the pasta will soften too quickly.
Substitutions
- Instead of pork bacon, use smoked poultry bacon or a fatty sausage.
- You can replace fusilli with penne or farfalle.
- Part of the white cabbage can be replaced with Savoy cabbage for a milder flavor.
Ingredients
- pasta, fusilli or farfalle type - 300 g
- cabbage white - 400 g
- smoked bacon - 150 g
- onion - 1 piece
- oil vegetable or lard - 1 tablespoon
- dried marjoram - 1 teaspoon
- salt and pepper
Preparation
- Bring a large pot of well-salted water to a boil. Add the pasta and cook 1–2 minutes less than the package instructions, until al dente and slightly springy to the bite. Drain and shake the colander so the pasta can steam off.
- Remove any outer, dried leaves from the cabbage and cut out the hard core. Shred into thin strips so it softens faster in the pan and doesn’t turn stringy.
- Peel the onion and dice finely. Cut the bacon into strips or cubes about 1 cm so that after frying the pieces are noticeable in every bite.
- Lay the bacon in a large cold pan. Heat over medium heat for 5–7 minutes, until a good amount of fat renders out and the bacon is golden and in places crispy, but not burnt.
- If there isn’t much fat, add 1 tablespoon of oil or lard. Add the onion and fry for 3–5 minutes, stirring, until it softens and turns lightly golden, but doesn’t darken to deep brown.
- Add the cabbage and mix thoroughly with the bacon and onion. Fry for about 5 minutes, stirring from the bottom every so often, until the leaves soften, reduce in volume and start to look glossy around the edges.
- Pour in about 100 ml water, cover and braise over low heat for 10–12 minutes, until the cabbage is tender but still slightly springy to the bite. If the bottom starts to brown, add water a tablespoon at a time.
- Remove the lid and fry for another 2–3 minutes, until the excess liquid evaporates and a thin layer of fat remains on the bottom. Season with salt, pepper and marjoram, stirring so the spices coat the cabbage evenly.
- Add the cooked pasta. Stir over medium heat for 2–3 minutes, until the pasta absorbs some of the fat, is hot, slightly glossy and well coated with the cabbage and bacon.
- Taste and, if needed, season with more salt and pepper. Serve immediately, while the pasta is still springy and the bacon pieces are distinctly crispy.
Storage
Store the pasta with cabbage in the fridge for up to 3 days – over time the pasta absorbs the fat and the whole dish thickens. When reheating in a pan, add 1–2 tablespoons of water and stir from the bottom until the sauce is lightly juicy again and the pasta is soft but not overcooked.
When I cook this pasta after work, I often throw in leftover roast meat from the weekend – no one realizes it’s a “fridge clean-out” meal.
