6ozfresh green cabbage cut into 1 inch julienne or half sauerkraut, half cabbage
8ozbacon thinly sliced or polish sausage / kielbasa
4ozwild mushrooms, especially porcini or honey mushrooms *see note on using dried mushrooms
6oz(1 medium) white onioncut into 1 inch julienne
1tablespoonchopped garlic
1Tablespoons chopped fresh dill to taste
½cup sour creamfor serving (optional)
Instructions
Bring a pot of water to a boil and season it lightly with salt (2 teaspoons per quart). Boil the cabbage for 1 minute, until tender crisp then remove and drain.
In a wide pan render the bacon on medium-high heat until crisp. Drain off most of the fat and reserve for adding back to the dish.
Add the onion to the bacon and stir, and add a splash of the reserved fat to the pan if needed. Cook for 5-6 minutes on medium high, stirring regularly, until the onion starts to brown on the edges.
In a separate, smaller pan, cook the mushrooms in a splash of the bacon fat until wilted and starting to brown. Season with a pinch of salt.
Add the cooked cabbage and mushrooms to the big pan with the onions. Cook on medium heat, stirring occasionally. Double check the seasoning for salt and pepper and adjust until it tastes good to you.
Cook the pasta until al dente, stirring often. Remove the pasta and add to the pan. Immediately stir the pasta to incorporate and prevent it from sticking.
Add the fresh dill and mix.
Serve, sprinkle with chopped fresh dill, sour cream and plenty of fresh ground black pepper.
Video
Notes
Mushrooms
For the recipe pictured, I used fresh chicken of the woods and honey mushrooms (opieńka miodowa in Polish). Dried Polish mushrooms (borovik / porcini) are often added. Start with ½ oz of dried, rehydrated mushrooms, chopped and added after the onions. I do not add the mushroom liquid as this dish is fried, not stewed.
Using Fresh Pasta
To make the dish with fresh pasta, substitute 6 oz fresh lazanki.
Cabbage and Sauerkraut
You can use a mix of half sauerkraut half cabbage if you like.