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Kluski z Kapusta – A Culinary Trip Around the World – Poland

I am meeting Joan, Val, Giz and some other friends in Warsaw.  We shall do some sightseeing by visiting the Stare Miastro, in the Old Town and to the Lazienki Park, where there is a statue of Chopin, who is Polish and imagine that there we are listening to some of his lovely music.  Unfortunately it’s not summer where they enjoy live concerts in the Park.    We can then take a horse-drawn carriage and enjoy a romantic tour of the narrow streets of the Old Town. This is just one of 3 ways you can move around the Old Town on wheels- there is also a sight-seeing train- looking vehicle that takes a lot of people around at once for a nice tour or you can take what we call a ryksza here- a bike with seats for passengers….you just sit and enjoy the while somebody else is doing the work for you.  When tired we shall sit and rest at nice and cozy cafes or hang out in the evenings and after diner enjoy  Zubrowka with apple juice.

Traveling around the world costs a lot of money so we are taking this virtual trip and pretend we are there.  Would you like to become virtual tourists like us?   Come and join us and have A Culinary Tour Around the World.

Hopefully, the ‘trip’ into a culture we may never know will motivate readers to participate in the fight against hunger via BloggerAid or the World Food Programme and other worthy organizations.

Until today I knew nothing about Polish cuisine but thanks to Joan, of  Foodalogue, I am expanding my knowledge to food I would probably have never cooked or tried.

Polish cuisine (Polish: kuchnia polska) is a mixture of Slavic culinary traditions. It is rich in meat, especially chicken and pork, and winter vegetables (cabbage in the dish bigos), and spices, as well as different kinds of noodles the most notable of which are the pierogi. It is related to other Slavic cuisines in usage of kasza and other cereals. Generally speaking, Polish cuisine is hearty. The traditional cuisine generally is demanding and Poles allow themselves a generous amount of time to prepare and enjoy their festive meals, with some meals (like Christmas eve or Easter Breakfast) taking a number of days to prepare in their entirety. (Courtesy Wikipedia).

Today I was planning to make an easy pasta dish as I had a lot of things to do at home and I didn’t want to spend the morning in the kitchen.  While drinking my morning coffee and google searching for Polish Recipes I saw that Kluski z Kapusta was a pasta dish.  I then google searched it with its name and read this and this. I got an idea of what the dish was about and I had wide pasta and cabbage at home, as the last time I went to the supermarket I was looking for papardelle and only found malfadine, which are quite similar, so as in one of the recipes it said wide noodles, I could try it, although I was sceptical of adding cabbage to a pasta dish, I decided to be courageous and try it.  I left out the bacon grease or batter and used olive oil.  I had some bacon at home but I preferred to make it light.    After sauteeing the onions, garlic and cabbage, I had to cover and simmer it for ten minutes as the recipe said but as I used only 2 tablespoons of olive oil, it was too dry, so I was thinking what to add and between water or wine I decided to add the wine.   I did not have caraway seeds nor celery salt but instead I added oregano.  I decided to add the paprika but as it did not say what kind of paprika I added more sweet paprika and less hot paprika.  Finally, in the same recipe I also read in a note that this is sometimes served with sour cream but as we do not have sour cream in Greece, I thought of adding yoghurt, which I did not have any but I had xynomyzithra which is a Greek soft cheese with a mild sour taste.  The grated carrot and basil leaves which were merely for decoration matched perfectly with the whole dish which we enjoyed very much.

This lovely dish did not cost more than 4 – 5 Euros and will feed my family, which has now shrank to 3, as one of my sons is in France/Switzerland, where I shall virtually meet him next week and the other is a soldier in Cyprus.

Kluski z Kapusta Polish Cabbage & Pasta

Preparation and Cooking Time: 15 minutes

Serves : 3 – 4


  • 2 tablespoons of olive oil
  • 2 cups of cabbage – coarsely shredded
  • 2 small onions – finely copped
  • ½ cup of white dry wine
  • 2 cloves of garlic, finely copped
  • 250 grams of wide pasta Malfadine No. 2
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon of oregano
  • 100 grams xynomyzithra
  • 1/8 teaspoon hot paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Boil pasta according to package instructions (9 minutes). Reserve ¼ cup of pasta water.

In a large skillet heat the olive oil and sauté onion and garlic for a few minutes, until translucent and then add cabbage. Sauté for a few more minutes until soft and add salt, pepper, oregano, both paprikas and wine and mix.

Cover pan with lid and simmer for five minutes, until the wine is absorbed. Crumble xynomyzithra and mix in. Add pasta and pasta water and mix.

Serve with grated carrot and fresh basil.

I am also submitting this recipe to Presto Pasta Nights, the brainchild of Ruth, of Once Upon a Feast, which I am hosting this week, and you may send in your recipes until Friday evening, Athens time.

I am also sending this over to Simona, of Briciole, who is hosting this month’s event Verdura Fresca del mese:  Cavolo (Fresh vegetable of the month: cabbage), originally created by Marta, of An Italian in the U.S.

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32 Responses

  1. giz

    This looks totally delicious and you definitely sparked my carb attention with the pasta. My mother always made kluzke – different – but still Polish in original and it’s delicious. She used to smother it with an onion gravy – who could resist such an arterial blocker??? Your dish looks wonderful.

  2. The Culinary Tour seems like a lot of fun. I am going to look into joining. I love learning about other cultures and their foods, especially the history behind them. Your pasta does look delicious and full of flavor. I would never think of using cabbage in a pasta dish.

  3. This pasta dish looks great Ivy. A nice assortment of seasonings seem to really make the dish.

  4. What a great and thorough job, Ivy. I’ll be arriving in Poland towards the weekend but have to tell you that I, too, made Kluski z Kapusta as a side dish along with pork chops — but it’s somewhat different. Our Polish grandmothers must be from different sides of the country 🙂

  5. An interesting shape! This pasta dish must taste great!



  6. I always like more info abt food around the world.

    Just submitted my PPN entry to you, Ivy

  7. Have a joyful trip:).Delicious pasta with cabbage and spices,some very unique to me.

  8. Oooh, Ivy, that looks yummers! I’m not going to Poland with you, though Norway WAS fun, but I’m hoping to join up again sometimes, if not before, then for the Deep South tour.

  9. Another great cabbage recipe – love it!

  10. The pasta is extra ordinary! The shape is exotic. Your recipe is awesome too.

  11. Mac

    Looks good to me, great recipe! I will be following the tour…

  12. You are brilliant, girl! A great hearty winter dish and simple and easy instructions… what else can we ask for? Plus you send the recipe to a thousand events! That is using your head and tummy ;D.

  13. Avery adventurous combination Ivy! Love the addition of cabbage in this!

  14. What a great post. Thanks for the fab tour and the delicious pasta. It goes without saying….a HUGE thank you for hosting Presto Pasta Nights this week.

    My family roots are Polish (or Russian, depending on the day, according to my dad). Grandparents came to Canada in 1912 and many of the dishes I still treasure are from my grandmother’s memory of “home”.

  15. This pasta and cabbage combo is most unusual but I think the smoked paprika and onions bring it all together.

    Polish cuisine seems to be “under the radar” so I’ll be watching the “tour”.

  16. Reading the first paragraph i really thoufht you were going to warsaw.
    I did hear aobut the event, i should also take a tour to on of the country she is hosting as you said it is chepper to make something than traveliing 🙂

  17. Yum–it looks very filling and hearty and I like how you lightened it up.

  18. It is not popular dish in Poland. I have never tried this dish but I checked on the internet and it seems you should have used sauerkraut and not fresh cabbage:) Add beakon and of course not use pasta but make kluski:) Kluski are made from mush potatoes, flour and eggs. You made easier version;)Anyway… it doesn’t matter as long as you liked it:)

    You should try krokiety. They are very tasty and everyone loves them;) http://zachcialomisiegotowac2.blox.pl/2008/11/Krokiety-z-pieczarkami.html

  19. I think we would all have a wonderful time riding in the horse drawn carriage Ivy to visit all the sites in Warsaw. After that we would meet for a lovely meal together and dine on this delicious dish!!

  20. I know very little about Polish cuisine, but this dish sounds wonderful. I would be sure to enjoy it, especially considering I have been eating more cabbage of late.

  21. Looks delicious Ivy. Such a fun event–I hope to participate soon.

  22. vij

    Lovely shape! looks yummy n inviting!

  23. Ivy

    Thanks everybody for your lovely comments and Joan and all the others will be glad to have you join us in this Culinary trip.

    Iwona thanks a lot for your comment. As you may see the two links I have given do not speak of sauerkraut and no mention that kluski is something made with potatoes but one says to use wide noodles. As far as bacon is concerned I have decided to go back to healthy cooking again and that’s why I used olive oil and not butter.

    Anyway the dish was delicious and you should try it and this was about the fun of participating at this Culinary trip.

  24. Cabbage and pasta is a combination I never heard of before. I like both so this should be something I should try out.

  25. Ivy, what a wonderful concept this virtual tour! Admittedly, I know very little of Polish cuisine aside from perogis, borscht, and vodka, so I am happy to learn about this yummy pasta dish. Thank you for sharing this Polish specialty with someone who has never been to Poland. 🙂

  26. I just love your virtual tour of the world!! Cant wait till you get to Malaysia – if you do!! This dish sounds just great.

  27. what a coincidence!pasta recipe in my blog too today!
    yours look yummy!

  28. I am of 100% Polish descent and my husband is 100% Italian So, we have some interesting meals and love all kids of ethnic cuisines.
    This looks wonderful and I am so glad to have found your blog. I am going to give it a good look when I have more time over the weekend.

  29. This is a nice doable recipe. Is this ingredients important? – xynomyzithra! I just copied and pasted – never heard of it!

  30. that was an excellent roundup for pastas!
    but i missed the event and i just now saw ur mail too!
    anyways will catch u in ur next event!

  31. I just learned more about Greek cheese: I have used myzithra before, but I have not seen xynomyzithra yet. This is a nice, satisfying pasta dish. Thanks for participating.

  32. Linn

    It is a dish called Łazanki / like lasagne / z kapustą