Polish Cabbage and Noodles (Lazanki)

Ingredients

• 1 small onion, (chopped)
• 2 c cabbage, (sliced into 2” strips)
• 1 c sauerkraut, (drained)
• 1 (4 oz) can mushrooms, (drained)
• 1 tsp caraway seeds
• 1/4 c water
• 1 bay leaf
• 1/2 tsp thyme
• 1/4 tsp oregano
• 1/2 tsp paprika
• 1/8 tsp ground black pepper
• 3/4 tsp salt
• 6 oz small noodles, (dry (egg noodles are closest to the traditional Polish noodles))
• 1/4 c sour cream

Instructions

1. 1

   In a large, cast iron or non-stick skillet, heat onions with 2 Tbsp water over medium-low heat. Cover and cook 30 minutes until dark brown and caramelized, checking frequently and adding water if necessary to prevent burning.

2. 2

   Add remaining ingredients except noodles and sour cream. Simmer over low heat for 20-30 min, until cabbage is tender.

3. 3

   Bring some water to a boil in a medium saucepan. Add noodles and cook 7-9 minutes, until al dente. Drain and set aside.

4. 4

   Remove the cabbage mixture from the heat. Add sour cream and mix thoroughly. Add drained noodles and toss until well mixed.

5. 5

   Top with a sprinkling of parsley.