The ingredient list is small, and the work goes into the preparation. The dish takes a bit of time to make, but it is worth it! This is very hearty and filling. It is one of my favorite dishes from childhood; I would love it when my mom made lazanki.
Recently I made this dish and mixed in polish sausage to the finished dish. The change went over very well; it was yummy!
Melt one stick of butter in pan. Slice onion into thin strips and add to pan.
Carmelize onions; keep covered and on low to low/medium heat, stirring every 5-7 minutes until onions are carmelized and a rich brown color..this will take at least 40 minutes. These were mine after 25 minutes.
These were mine after 45 minutes.
I let them go for another 5 minutes. Perfect.
Transfer onions to metal bowl; cover and set aside.
Roughly chop mushrooms.
Add the broth to pan; keep on low-medium heat.
Stir in mushrooms. Cover and let saute until all liquid in the pan has been absorbed (about 15-20 min). Stir every so often. They should look like this when ready.
Transfer mushrooms to onion bowl.
Wash and roughly peel / chop cabbage into large pieces. Add to pot with water to cover cabbage. Cover pot and bring to a low boil. Boil until cabbage is tender; about 10 minutes.
Drain cabbage VERY well. In strainer, use utensils to push down on cabbage. Mix it. Push down again. Get as much liquid out of the cabbage as you can.
Place cabbage on cutting board and roughly chop it.
Melt 1 stick of butter in pan on low-medium heat. Add cabbage, salt and pepper. Stir, cover and saute for about 10 minutes, stirring every so often.
Cabbage is done when parts of it start to brown, like this.
Mix cabbage into onion bowl. Taste; add salt and pepper if necessary. Set aside.
Boil noodles. Drain.
Into your pan, add the noodles and mixture from bowl. Mix well. Warm it on low-medium heat for 5 minutes, covered.
This dish is very good as is. At this point, add your optional meat, or enjoy it without!