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Loading...A traditional Polish peasant dish of wide egg pasta tossed with sautéed cabbage, crisp bacon, and sweet caramelized onions. Hearty, comforting, and deeply savory, this budget-friendly skillet meal is a beloved staple of Polish home cooking.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 515 kcalCalories
- 28 gFat
- 11 gSaturated Fat
- 52 gCarbs
- 7 gFiber
- 8 gSugar
- 18 gProtein
- 720 mgSodium
- 580 mgPotassium
- 110 mgCalcium
- 3 mgIron
- 55 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pasta and cabbage
- 8 oz (225 g) wide egg noodles or fresh pasta squares, cut 1 inch wide
- 1 medium head green cabbage (about 2 lbs / 900 g), cored and thinly shredded
- 1 large yellow onion, finely diced
- 3 tbsp unsalted butter, divided
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 1 tsp caraway seeds (optional)
For the bacon
- 6 oz (170 g) thick-cut smoked bacon, diced
- 1/3 cup dry white wine or low-sodium chicken broth (optional, for deglazing)
Directions
- Bring a large pot of generously salted water to a rolling boil and cook the pasta until just al dente, about 6 to 8 minutes for dried noodles or 2 to 3 minutes for fresh. Drain well and toss immediately with 1 tablespoon of the butter to prevent sticking.
- While the pasta cooks, heat a large deep skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until the pieces are deeply golden and crisp, about 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving about 2 tablespoons of rendered fat in the skillet.
- Add the diced onion to the bacon fat and cook over medium heat, stirring often, until the onion softens and turns a rich golden brown, about 5 to 6 minutes. If the pan looks dry, add 1 tablespoon of butter.
- Add the shredded cabbage and 1/3 cup of water or wine to the skillet. Stir well, cover, and reduce heat to medium-low. Cook for 10 to 12 minutes, stirring every few minutes, until the cabbage is completely tender and lightly caramelized at the edges.
- Uncover, sprinkle in the salt, pepper, and caraway seeds, and stir in the remaining 2 tablespoons of butter until melted and glossy.
- Fold the drained pasta into the skillet along with the reserved crisp bacon, tossing gently over low heat until everything is evenly combined and heated through, about 2 to 3 minutes.
- Taste and adjust the seasoning. Pile the mixture into a warm serving bowl and bring it to the table straight from the skillet for the best texture.
Cook’s Notes
- For the most authentic version, use fresh homemade egg pasta rolled thin and cut into 1-inch squares or wide ribbons before cooking.
- Swap half of the fresh cabbage for rinsed and drained sauerkraut for a tangier, more assertive version popular in eastern Poland.
- A handful of diced smoked kielbasa stirred in with the bacon adds a deeper, meatier backbone to the dish.
- Caraway seeds are traditional and pair beautifully with cabbage, but feel free to leave them out for a milder flavor profile.
- Serve immediately, as the pasta absorbs the butter and will clump together if held too long; a splash of hot water loosens it back up.
