Pasta with Sauerkraut and Bacon (Polish-Modern) - photo 1
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Pasta with Sauerkraut and Bacon (Polish-Modern)

Pikantne Main Dishes Fusion cuisine Regional Cuisine of Poland 30 min Easy 78 wyświetleń ~15.55 PLN - (0)
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Description

This is a modern, winter reinterpretation of a simple, homemade dish: pasta with cabbage and bacon. It combines salty, crispy smoked bacon with tangy-sweet sauerkraut and delicate egg noodles, with a subtle, creamy "twist" (optional sour cream). The dish is hearty, aromatic, and has a contrast of textures — soft pasta, gently caramelized cabbage, and crunchy cracklings. It works well as a quick lunch or a warm dinner on cooler days; it can be served with a simple apple salad or fresh parsley. Aesthetically: golden cracklings on light pasta with strands of cabbage, sprinkled with green parsley.

Ingredients Used

Ingredients (13)

Servings:
4
  • Egg noodles 400 g
  • Raw smoked bacon 150 g
  • Sauerkraut 400 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Cumin 2 g
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~15.55 PLN (3.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and tools: a large frying pan (preferably 26-28 cm), a pot for pasta (minimum 4 L), a colander, a cutting board, and a sharp knife. Cut the bacon into cubes about 1 cm on each side (roll the slices and cut), peel the onion and slice it into thin feathers (3-4 mm), peel the garlic and finely chop it or press it through a garlic press. Rinse the sauerkraut briefly under cold water only if it is very sour, drain it, and chop it coarsely (if it is too watery, squeeze it tightly in your hands).

Ingredients: Raw smoked bacon, Sauerkraut, Onion, Garlic
Use a sharp knife and a cutting board with a non-slip base. If the cabbage is packed in a jar, drain the excess juice (you can save it for later seasoning).

Cooking pasta

2

Fill a large pot with about 4 liters of cold water and place it on a large burner. When the water starts to boil, add a generous amount of salt — about 10 g per 1 liter of water (so ~40 g for 4 L) — salting the water is important for the flavor of the pasta. Add the pasta and stir immediately with a wooden spoon to prevent it from sticking. Cook the pasta according to the package time minus 1 minute (e.g., if it says 8-10 min, cook for 7-9 min), until al dente — it should be soft on the outside but have a slight "bite" in the center. Drain the pasta in a colander, reserving about 120 ml of the cooking water.

Ingredients: Egg noodles
A large pot and plenty of water prevent sticking. We will add the reserved cooking water to the sauce later, so pour it into a measuring cup before draining. Do not rinse the pasta after cooking — you will wash away the starch needed to bind with the sauce.

Frying the bacon

3

Heat a skillet over medium-high heat. Pour in canola oil (1 tablespoon) and add the chopped bacon spread evenly. Cook without stirring for 2-3 minutes, until the bacon starts to brown and the fat renders — then stir every 1-2 minutes, cooking for a total of 6-8 minutes, until the bits are golden and crispy.

Ingredients: Raw smoked bacon, Rapeseed oil
Use a heavy-bottomed pan (cast iron or steel) — it will distribute heat evenly. If the pieces of bacon stick, lower the heat; do not burn the bacon, as it will become bitter.

Frying onions and garlic

4

Reduce the heat to medium. Add butter (30 g) to the pan with the bacon and wait 20-30 seconds until it melts. Add the chopped onion and sauté for 4-5 minutes, stirring frequently, until the onion becomes soft and translucent (it will turn glassy) and slightly golden at the edges. Add the minced garlic and sauté for an additional 1 minute — the garlic should release its aroma, but it must not burn (if it starts to darken, reduce the heat immediately).

Ingredients: Raw smoked bacon, Onion, Garlic, Butter
Use a wooden spoon for stirring. The ideal moment: the onion is soft, semi-transparent, and smells sweet; the garlic gives off a strong aroma but does not brown.

Stewing cabbage

5

Add the chopped sauerkraut (400 g) to the pan. If the sauerkraut was very sour and rinsed, add sugar (10 g) now to balance the flavor. Mix everything well, reduce the heat to medium-low, and simmer uncovered for 6-8 minutes, stirring every 1-2 minutes, until the cabbage softens and partially evaporates — lightly golden edges should appear. If the cabbage seems dry, add 2-3 tablespoons of pasta cooking water. If you are using caraway seeds (optional), add them now and sauté for 30 seconds to release the aroma.

Ingredients: Raw smoked bacon, Sauerkraut, Sugar, Cumin
The cabbage is ready when it is not watery, has a slight sheen, and lightly caramelized edges. Do not sauté it too long over high heat — it may lose its structure.

Combining ingredients

6

Increase the heat to medium and add the drained pasta to the pan with cabbage and bacon. Gradually pour in the reserved pasta cooking water (2-3 tablespoons at a time, up to 120 ml total), stirring with a wooden spoon to coat the pasta with the sauce. If you want a creamy effect, add the 18% cream now (optional 100 g) and cook for another 1-2 minutes, stirring until the sauce thickens and coats the pasta. Taste and season with salt (4 g) and freshly ground pepper (2 g) to taste.

Ingredients: Egg noodles, Raw smoked bacon, Sauerkraut, Butter, Rapeseed oil, Salt, Black pepper, 18% cream
Stir vigorously to combine the pasta starch with the sauce. If the sauce is too thick, add more cooking water (1-2 tablespoons at a time). Be careful not to let the cream curdle — do not bring to a boil.

Serving

7

Transfer the pasta with cabbage and bacon to warmed plates. Sprinkle with finely chopped parsley (optional) and, if you like, add a few freshly ground peppercorns on top. Serve immediately — the dish loses the crispness of the cracklings as it cools.

Ingredients: Raw smoked bacon, Black pepper, Parsley
Serve on flat plates to showcase the cracklings and strips of cabbage well. Additionally, you can serve a sour apple on the side as a contrast.

Optional variations

8

Vegetarian variant: replace the bacon with smoked tofu or sautéed tempeh and increase the amount of butter/oil. Spicy-sour version: add 1 tablespoon of tomato paste and 1 teaspoon of hot paprika. For a richer flavor: at the end, grate a bit of hard cheese (e.g. Parmesan) — this is not a traditional Polish addition, but it pairs wonderfully with the salty bacon.

If you are using substitutes, monitor the salt level, as bacon provides a lot of it.

Fun Fact

💡

Sauerkraut was one of the staple products in Polish cuisine during winter due to its vitamin C content and long-term storage. Adding pasta is a newer combination, popular in households for its cost-effectiveness and quick preparation.

Best for

Szybki obiad zimowy Pyszna kolacja dla rodziny Spotkanie przy domowym stole – comfort food

Tips

🍽️ Serving

Serve hot for crispy cracklings. A salad of grated apple or pickled cucumber pairs well with the dish. For adults, you can serve a glass of sour wine or a light craft beer.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating in a pan, add a few tablespoons of pasta cooking water or a little oil to restore moisture and briefly regain the crispness of the cracklings. Do not freeze dishes with sauerkraut, as the texture of the pasta may suffer.

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