Pasta with Cabbage and Bacon Recipe
Pasta with cabbage and bacon is a simple, hearty dish from Polish homes, a bit like łazanki but quicker. Gently sautéed cabbage, golden bacon and soft pasta make a combination that warms you up on colder days. Ideal for a quick meal using just one pot and one pan.
This dish delivers all the comforting flavors of traditional Polish cabbage-and-bacon dishes but in a quicker, pasta-based form that is easy to make on a busy day.
Chef's tips
Do not overcook the cabbage – it should be soft but still retain a bit of bite, which keeps the whole dish from becoming mushy.
How to serve
Serve in deep plates with freshly ground black pepper on top and a side of pickles or simple salad for contrast.
Ingredients
- pasta such as fusilli or farfalle - 300 g
- cabbage shredded, young cabbage can also be used - 400 g
- smoked bacon diced - 150 g
- onion medium - 1 piece
- oil for frying, if needed - 1 tablespoon
- dried marjoram optional, but goes very well - 1 teaspoon
- salt and pepper to taste
Preparation
- Cook the pasta in a large amount of salted water according to the instructions on the packet, but until al dente (slightly firm in the center). Drain and set aside.
- Shred the cabbage into thin strips. If using older cabbage, remove the tough core.
- Peel the onion and cut into small cubes.
- In a large frying pan or wide pot, fry the bacon over medium heat for 5–7 minutes, until the fat renders and the bacon pieces are golden and slightly crispy.
- If the bacon is very lean and little fat has rendered, add 1 tablespoon of oil or some lard.
- Add the chopped onion to the bacon. Fry for 3–5 minutes over medium heat, stirring, until the onion softens and turns lightly golden but does not burn.
- Add the shredded cabbage, mix with the bacon and onion. Fry for 5 minutes, stirring from time to time.
- Pour in about 100 ml of water, cover and braise over low heat for 10–12 minutes, until the cabbage is tender but not overcooked. If the water evaporates too quickly, add a little more.
- When the cabbage is soft, uncover the pan and cook for another 2–3 minutes to evaporate excess liquid. Season with salt, pepper and marjoram.
- Add the cooked pasta to the cabbage and bacon. Mix thoroughly in the pan, heating everything together for 2–3 minutes so the pasta absorbs the flavor.
- Taste and, if needed, season with more salt and pepper. Serve immediately, piping hot.
Storage
No storage information available for this dish.
This is my shortcut version of łazanki – less work, fewer dishes, and the same cozy, homely taste.
