Lazanki with fresh cabbage

This dish is a derivative of one of the traditional Polish dishes. The proper Lazanki, were a handmade dish of boiled home rectangularly shaped pasta, decorated with some fried bacon and the fat from frying the bacon. They might be served as an addition to soup.

The version I like, is not to be served with anything, but eaten as it is.

Ingredients:

- small cabbage
- 200g of dried, small shaped pasta, like conchiglione or pipe rigate
- 400 g of bacon
- 2-3 onions, or more if they are small
- a splash of olive oil
- about 1 tbs of salt - this depends on how big the cabbage is

- salt and pepper to taste

Preparation:

1. Dice the bacon and chop the onion, then fry them together in the saucepan with a splash of the olive oil. The bacon should be semi-crispy, and the onion should turn golden.

2. Remove any damaged leaves from he cabbage, as well as the middle hard part of it. Chop the cabbage to 1 cm or smaller "ribbons". Rinse the cabbage and place it in a big pot. Add water - enough to cover it as well as the salt.

3. Cook the cabbage until soft, but avoid overcooking it. When the cabbage is soft enough, it will slightly change colour and become translucent. Drain the cabbage.

4. When you are cooking the cabbage, cook the pasta as well, according to the instructions on the package. When ready - drain it.

5. Depending on how much of the ingredients you have, you may need a bigger pot, to combine all ingredients. Mix everything adding salt & pepper and serve in bowls.

The cooking time for it, together with the prep is about 40 minutes.
You can also freeze this dish and reheat it later on, when you feel like it :)

Smacznego :)