Polish Pasta Bacon & Cabbage Pasta Recipe
"Tonight we're having Polish Pasta." I exclaimed. The kids asked whats that. We have been eating it ever since. Now I'm not entirely sure if this is or isn't a traditional Polish recipe. Whatever the pedigree of this dish does not matter, its good and you can keep going back. It is the easiest and simplest recipe
- 1/2 head(s) Cabbage Peel outside layer and slice
- 2 whole(s) Onions Diced
- 1 pound(s) bacon cooked well and diced
- 1 piece(s) Kielbasa cooked well and diced
- 1 pound(s) Bowtie Pasta cooked al dante
- 1 1/2 cup(s) Sun dried tomatoes Diced
- 2 tablespoon(s) Olive oil or 1 stick of butter Mixed in
- 1/2 teaspoon(s) Celery seed
- Slice the cabbage down the middle. Remove the core and dice to desired size (set aside). I like cooking in a Wok my mother gave to me. Its beat up but, it’s big and does a nice job. Next I cook the meat(s), Kielbasa in the wok and bacon separately easier to drain the reduction from the bacon. I then chop up a medium to large sized sweet onion (you can substitute a red onion if preferred) and add it to the Kielbasa that is browning. Keep stirring occasionally. Once the onions have caramelized or colored a bit add the diced sun dried tomatoes and stir some more. At this point season to taste with salt and pepper and Worcester sauce.
- Before cooking the bacon I like to cut across the slices to create 4 columns. Then cook the bacon somewhere between med to well but not too crispy. One the bacon is done cooking remove from the drippings and chop into 1/2” pieces. Then add the bacon to the Kielbasa and other ingredients….and stir some more. By this time everyone is going to want to know what smells so good and what is for dinner. Sometimes I add minced garlic sometimes I don’t, suit yourself you can’t go wrong. OK, you’re almost done. Now I cook the pasta bow-ties I add salt to the water for a higher cooking temperature and a little oil to help with the stickiness of the pasta. Choose whichever pasta your family likes best or what’s on sale …experiment. I also add about a ¼ to ½ cup of Balsamic vinegar to the pasta water. It snaps up the flavor and adds some color. I cook to an Al Dante consistency. This way more of the cooking juices enter into the pasta for more flavors. Drain the pasta and add all of the ingredients together and fold/stir together until thoroughly mixed. Set up than eat up and watch it disappear. I like to serve this dish with a salad. Um-mm
This recipe is a personal recipe added by KenKrausma and has not been tested or endorsed by MyRecipes.
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