Made this today but ran into a couple of issues. Was I supposed to shred the cabbage after coring it? I did, about 1/4 inch. Were the noodles to be tossed with the skillet ingredients or do they serve as a base for the beef and mushroom mixture? In any case, it was a very tasty dish
After making today’s Lazanki with Mushrooms and Beef recipe, I can see how this dish was early fusion cuisine: Italian-inspired pasta or noodles plus sausage or meat, mixed with cabbage, sauerkraut and mushrooms – the latter being ingredients prevalent in Polish cuisine. Sour cream and a sprinkle of fresh parsley is also added to the top of Lazanki. We used ground beef in our recipe today.
I can’t wait to try this recipe since we loved the recipe for Haluski so much. I have made it at least 5 or 6 times, sharing with friends and family. Now I have another reason to use my Polish pottery.
According to Wikipedia, Lazanki dates back to the mid-16th century when Queen Bona Sforza, the Italian Wife of King Sigismund I of Poland brought high Italian cuisine to the Poland-Lithuanian Commonwealth.
2 tablespoons extra virgin olive oil
10 tablespoons butter, divided
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