Cabbage Sauerkraut Pasta Bake - photo 1
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Cabbage Sauerkraut Pasta Bake

Pikantne Main Dishes Regional Cuisine of Poland Pasta and Risotto 40 min Medium 20 wyświetleń ~28.26 PLN - (0)
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Description

A traditional Polish casserole combining aromatic sauerkraut with a creamy sauce and baked cheese. This dish is inspired by the regional cuisine of Poland — a simple, hearty meal with a distinct acidity from the cabbage and a salty accent from the smoked bacon, complemented by the delicacy of sour cream. Perfect for a family lunch in spring when we need a warming but not heavy dish; it pairs wonderfully with pickled cucumber or a dollop of sour cream. Visually appealing with a golden, bubbling cheese crust and the contrast of bright yellow pasta with small pieces of cabbage and bacon cracklings.

Ingredients Used

Ingredients (16)

Servings:
4
  • Pasta 320 g
  • Sauerkraut 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Smoked bacon 150 g
  • Cheese 150 g
  • 18% cream 200 ml
  • Butter 30 g
  • Wheat flour 15 g
  • Lemon 0.6 szt. (~50 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Apple 0.8 szt. (~150 g)
  • Parsley 30 g
💰 Szacowany koszt dania: ~28.26 PLN (7.07 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Open the jar/container of sauerkraut and drain the excess brine. Place the sauerkraut in a sieve and gently squeeze with your hands; if it is very sour, rinse briefly under cold water and drain again. Cut larger pieces with a knife into thin strips (about 1–2 cm wide).

Ingredients: Sauerkraut
Use a large metal sieve or colander and a cutting board; do not squeeze the cabbage aggressively, you want to keep some of the structure. If you want a milder flavor, rinse briefly.
2

Peel the onion and chop it into small cubes (about 5 mm). Peel the garlic and chop it or press it through a garlic press. If you are using an apple, peel it, remove the core, and grate it on a coarse grater or chop it into small cubes.

Ingredients: Onion, Garlic, Apple
Use a sharp knife and a cutting board. For quickly grating the apple, use a grater with a handle to collect the pulp without excessive shredding.

Cooking pasta

3

Pour about 3000 ml of water into a large pot and bring it to a strong boil. Add 10 g of salt (about 1 teaspoon) and pour in the pasta. Cook the pasta according to the package instructions for 8–10 minutes, until al dente (it should be soft on the outside but have a slight bite in the center). Before draining, reserve 100 ml of the cooking water in a separate container (it will be useful for the sauce). Then, drain the pasta.

Ingredients: Pasta
Use a large pot (at least 5 l) and a wooden spoon to prevent sticking. Check the pasta 1–2 minutes before the suggested time to ensure it is al dente.

Cooking the filling

4

Heat a large skillet (diameter 26–28 cm) over medium heat. Add smoked bacon cut into thin strips and fry without additional fat for 6–8 minutes, until golden brown and some fat has rendered. Transfer part of the cracklings to a plate (about 1/3) for decoration.

Ingredients: Smoked bacon
The best is a cast iron skillet or one with a thick bottom; use a wooden spatula. Be careful not to burn the bacon — lower the heat if it browns too quickly.
5

To the fat left over from the bacon, add 15 g of rapeseed oil if needed and toss in the chopped onion. Sauté for 4–5 minutes over medium heat until the onion becomes translucent and soft. Add the minced garlic and sauté for 30 seconds until it releases its aroma.

Ingredients: Rapeseed oil, Onion, Garlic
Use medium heat to sauté the onion until it becomes translucent, but not too browned. A wooden spoon is best for gently mixing the ingredients.
6

Add the sauerkraut to the pan and optionally grated apple. Mix and sauté over medium heat for 8–10 minutes, until the cabbage softens and some of the liquid evaporates. Add marjoram, 2 g of black pepper, and 2 g of salt (adjust to taste, keeping in mind the saltiness of the bacon and cheese) and drizzle with the juice of half a lemon (you can use less if the cabbage was rinsed). The cabbage should be soft but not mushy; the taste should be slightly tangy and aromatic.

Ingredients: Sauerkraut, Apple, Marjoram, Black pepper, Salt, Lemon, Smoked bacon
Use a spatula to break up the cabbage, but do not crush it too much. If the cabbage sticks, lower the heat and add 1–2 tablespoons of pasta cooking water.

Preparing the sauce

7

In a small saucepan, melt the butter (30 g) over medium heat. Add the flour (15 g) and whisk for 1–2 minutes to create a light roux (the flour should have a slight aroma but not brown). Gradually pour in 200 ml of cream and 100 ml of reserved pasta cooking water, continuously stirring until the sauce thickens to a creamy liquid consistency. Taste and season with salt and pepper if needed.

Ingredients: Butter, Wheat flour, 18% cream
Use a small saucepan and a whisk to avoid lumps. If the sauce is too thick, add more reserved pasta water, 1 tablespoon at a time.

Assembly

8

In a large bowl, combine the drained pasta, sautéed cabbage with bacon (set aside some of the cracklings for decoration), and the prepared sauce. Mix thoroughly to coat the pasta and cabbage with the sauce. If the mixture seems too dry, add 1–2 tablespoons of the reserved pasta cooking water until you achieve a smooth, slightly creamy consistency.

Ingredients: Pasta, Sauerkraut, Smoked bacon, 18% cream
Use a large, wide bowl or the pot used for the pasta. Gently stir with a spatula to avoid breaking the pasta.

Assembly and baking

9

Pour the mixture into a baking dish measuring approximately 20x30 cm (grease the bottom with a little butter or oil beforehand). Spread it evenly and sprinkle with grated yellow cheese. Place in an oven preheated to 200°C and bake on the middle rack for 15–20 minutes, until the cheese melts, starts to bubble, and turns golden brown.

Ingredients: Cheese, Butter
Use a baking dish with a capacity of about 2–3 liters. If you have a grilling function, turn it on for the last 1–2 minutes to achieve a nice crust, but watch to make sure the cheese doesn't burn.

Serving

10

After removing from the oven, wait 8–10 minutes for the casserole to set slightly. Sprinkle the top with the reserved bacon bits and finely chopped parsley (if using). Cut into portions and serve hot.

Ingredients: Smoked bacon, Parsley
Use a serving knife or a large spatula to prevent the portions from falling apart. Letting the dish rest makes it easier to slice and enhances the flavors.

Fun Fact

💡

The combination of sauerkraut and pasta is a practical and economical solution in Polish homes — cabbage was a winter preserve, and baking it with pasta allowed for transforming leftovers into a hearty meal. The addition of apple is a folk method to soften the acidity of the cabbage.

Best for

rodzinny obiad regionalne spotkanie domowa kolacja

Tips

🍽️ Serving

Serve with pickled cucumber or a dollop of sour cream. It pairs well with young lettuce dressed with a light vinaigrette. For adults, you can add a bit of spicy mustard on the plate.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 2 days. Reheat in the oven at 180°C for 10–12 minutes or in the microwave on medium power, stirring every 1–2 minutes to heat evenly. Freezing is not recommended as the cabbage may change texture.

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