Gluten-Free Polish Noodle Casserole (Łazanki) with Cabbage and Bacon
A hearty and comforting gluten-free version of the classic Polish noodle casserole, Łazanki. It is made without soy, ensuring it is safe for those with soy allergies.
Ingredients
- about 450 g Gluten-Free Pasta (Lazanki shape)
- about 225 g Bacon
- 1 medium Cabbage
- 1 medium Onion
- about 225 g Mushrooms
- 2 cloves Garlic
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cook the gluten-free pasta according to package directions. Drain and set aside.
- 2Cook the bacon in a large skillet until crispy. Remove bacon and set aside, reserving the bacon fat in the skillet.
- 3Add olive oil if there is not enough bacon fat.
- 4Shred the cabbage and chop the onion. Sauté the onion in the skillet until softened.
- 5Add the shredded cabbage, sliced mushrooms, and minced garlic to the skillet. Cook until the cabbage is tender and the mushrooms are browned.
- 6Crumble the cooked bacon and add it to the skillet.
- 7Add the cooked gluten-free pasta to the skillet and toss to combine all ingredients.
- 8Season with salt and pepper to taste. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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