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Noodles with Sauerkraut

Main Dishes Regional Cuisine of Poland Lunches 60 min Medium 5 wyświetleń ~23.60 PLN - (0)
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Description

Noodles with sauerkraut are a classic, warming Polish dish for cooler days. The dish combines soft, delicate noodles resembling dropped dumplings made from a thick egg-milk batter and aromatic, slightly sour sauerkraut stewed with onions and cream. The meal is hearty, with a pleasant contrasting texture: creamy noodles and slightly fibrous cabbage. It can be served on its own as a simple lunch or with the addition of fried bacon for extra flavor. Perfect for a winter meal, easy to modify (more fat for a rustic version, cream for a milder taste) and pairs wonderfully with pickled cucumber or dried fruit compote.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 300 g
  • Milk 400 ml
  • Sauerkraut 700 g
  • Onion 1 szt. (~150 g)
  • Rapeseed oil 30 g
  • Butter 50 g
  • Sugar 10 g
  • 18% cream 150 ml
  • 🌿 Przyprawy
  • Salt 6 g
  • Marjoram 2 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Apple 0.8 szt. (~150 g)
💰 Szacowany koszt dania: ~23.60 PLN (5.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cabbage

1

Prepare the cabbage: if it is very sour or contains a lot of juice, transfer the cabbage to a colander and rinse briefly under cold water, then squeeze it well with your hands or a cloth. Chop the cabbage with a knife on a cutting board if the leaves are long. The goal is to achieve even strips of about 1–2 cm.

Use a large cutting board and a sharp chef's knife. Do not rinse for too long if you want to retain more probiotic aroma; just a quick rinse to reduce acidity.
2

Chop the onion: peel the onion, cut it in half through the middle, place the flat side on the board, and slice it into thin half-moons (about 3–4 mm).

Use a sharp knife and a stable cutting board. Slicing the onion thinly will make it caramelize faster and add more sweetness when sautéed.
3

Sauté the bacon (optional) and onion: heat a wide pot with a capacity of at least 3 l, pour in the rapeseed oil. If using bacon, add the chopped bacon and fry over medium heat for 4–6 minutes until the fat renders and the edges are slightly browned. Add the chopped onion and sauté together for 5–7 minutes, stirring, until the onion is translucent and soft, but not burnt.

Use a wide pot and a wooden spoon. If you don't have bacon, just the onion in oil will be enough. Do not fry the onion on very high heat — it should become translucent, not burnt.
4

Add the cabbage to the pot: pour the drained and chopped cabbage into the pot with the onion and bacon. Stir vigorously with a wooden spoon to combine the ingredients and let them brown slightly for flavor. If the cabbage is very dry, add 100–150 ml of water or broth.

Use a large pot with a lid. Stir regularly to prevent the cabbage from sticking. Adding a small amount of water prevents burning and helps the cabbage to steam.
5

Sauté the cabbage: cover the pot and simmer on low heat for 20–30 minutes. Stir and check the consistency every few minutes. After 20 minutes, taste: if the cabbage is too sour — add a teaspoon of sugar (to taste). Add marjoram, 1–2 pinches of salt and pepper. When the cabbage is soft (the leaves easily separate with a fork), remove the lid.

Low heat and covering will allow the cabbage to soften without burning. If you are using an apple (optional) — grate it and add it about 5–10 minutes before the end of cooking.
6

Thicken the cabbage: when the cabbage is soft and the flavors are balanced, reduce the heat, pour in the 18% cream, and mix vigorously to combine the cream well. Heat for another 2–3 minutes, without allowing it to boil vigorously (the cream may curdle). Taste and season with salt and pepper.

Add the sour cream gradually while stirring to prevent it from curdling. If you're worried about curdling, temper the sour cream: pour 2–3 tablespoons of hot cabbage into the sour cream, mix, and then pour it back into the pot.

Noodles

7

Prepare the dough for the dumplings: in a large bowl, crack the eggs and lightly beat them with a fork. Add warm milk (about 30–35°C) and 1 pinch of salt, and mix well. Gradually add the flour in batches (preferably sifted), stirring with a whisk or wooden spoon in the middle until a smooth, not too thick dough forms with the consistency of thick cream/pancake batter — it should flow freely from the spoon but not be runny.

Use a large bowl and a whisk or a mixer with a paddle attachment. If the dough is too thick (becomes like clay), add 1–2 tablespoons of milk; if too runny — add 1–2 tablespoons of flour. The consistency is key for even dumplings.
8

Cooking the dumplings: in a large pot, bring a large amount of water (about 2–3 l) to a boil with 1 pinch of salt. When the water starts to gently boil (not vigorously), set the flame to medium-high to maintain a steady, but not violent boil. Scoop the dough with a ladle (preferably a small ladle with a capacity of about 60–80 ml) and pour it in a thin stream into the center of the boiling water, making a "pouring" motion: keeping the ladle close to the surface of the water, rotate it over the pot so that the dough flows out, creating flat, irregular dumplings. Cook in batches, do not overcrowd the pot (max. 8–12 dumplings per batch depending on size).

Use a ladle and a slotted spoon to shape and remove the dumplings. The dumplings are ready when they float to the surface; cook for another 1.5–2 minutes; they should be firm but soft in the middle. If they are raw in the center after cooking, next time increase the cooking time by 30–60 seconds.
9

Removing and draining: use a slotted spoon or strainer to take out the cooked dumplings and transfer them to a plate. Optionally, place them on a surface greased with a little butter to prevent sticking. Before serving, drizzle them with melted butter (or mix in pieces of butter) to make them shiny and fragrant.

Use a deep plate or a shallow bowl and a slotted spoon. Do not leave the dumplings on one plate without butter for too long — they may harden and stick together.

Assembly

10

Serving: on a plate, first place a portion of the dumplings, next to or on top add a portion of hot sauerkraut. Drizzle everything with melted butter and optionally sprinkle with fried bacon and onion. Serve immediately while everything is hot. For a balance of flavors, serve pickled cucumber or dried fruit compote on the side.

Use a flat dinner plate. Serve immediately — the dumplings and cabbage lose their best texture after cooling down.

Final Tips

11

Possible seasoning and modifications: if the cabbage is too sour, add a bit of sugar or more cream. If you want a vegetarian version — skip the bacon and use extra clarified butter or lightly toasted seeds (e.g., sunflower) for texture. You can also briefly sauté the dumplings in butter for a slightly crispy crust.

Experiment with the amount of cream and butter — this affects the 'richness' of the dish. For a lighter version, use natural yogurt instead of cream, but add it tempered.

Fun Fact

💡

Ladle noodles are a traditional form of dropped dumplings known in many regions of Poland. The simple preparation method (pouring the dough into boiling water) made the dish popular in households as a quick and filling lunch. Sauerkraut, on the other hand, is a winter treasure of Polish cuisine — a source of vitamin C and natural probiotics.

Best for

zimowy obiad rodzinny obiad przyjęcie po polsku

Tips

🍽️ Serving

Serve hot; you can enhance the portion with crispy bacon or sautéed onions. Pickled cucumber, carrot salad, or compote made from dried fruits are excellent side dishes. The dumplings can be served on a single platter with cabbage for shared serving.

🥡 Storage

Store the sauerkraut and dumplings separately in the fridge for 3–4 days. The dumplings are best kept in an airtight container and reheated in a pan with a bit of butter or in the microwave with a drop of water. You can also freeze portions of dumplings (arranged individually on a baking sheet, then in bags) and store them for up to 2 months; thaw in the fridge and reheat.

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