Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta (Łazanki squares, farfalle, or egg noodles) and cook according to the package directions until it is al dente. Just before you drain the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well and set it aside.

Step 2: Render Fat and Brown the Kielbasa
In a large, heavy-bottomed skillet, Dutch oven, or braiser, cook the chopped bacon (if using) over medium heat. Stir occasionally until the bacon is crispy and has rendered most of its fat, about 6-8 minutes. Using a slotted spoon, remove the crispy bacon bits to a paper towel-lined plate, leaving the rendered fat in the skillet. If not using bacon, simply heat the butter and/or oil in the skillet.

Add the sliced kielbasa to the hot fat in a single layer (you may need to do this in two batches). Cook for 3-4 minutes per side, until the kielbasa is nicely browned and slightly crisped at the edges. Remove the browned kielbasa from the skillet and set it aside with the bacon.

Step 3: Sauté the Aromatics
You should have a good amount of flavorful fat left in the skillet. Add the chopped large onion to the skillet. Sauté over medium heat, stirring frequently, for about 7-10 minutes. The onion should be soft, translucent, and just beginning to turn a light golden brown. Scrape up any browned bits from the bottom of the pan as the onions release their moisture. Add the minced garlic and the optional caraway seeds and cook for one more minute until fragrant.

Step 4: Cook the Cabbage
Add the chopped cabbage to the skillet. It will likely look like a huge, overflowing amount, but don’t worry—it will cook down significantly. Add 1 teaspoon of salt and ½ teaspoon of black pepper. Stir everything together as best you can. Cover the skillet and let the cabbage cook for about 10 minutes, stirring once or twice. This initial steaming will help it wilt down.

Step 5: Caramelize the Cabbage
After the cabbage has wilted, remove the lid. Reduce the heat to medium-low. Continue to cook the cabbage, stirring every 5-7 minutes, for another 20-30 minutes. This is the most important step for developing flavor. Be patient. The cabbage is done when it is very tender, sweet, and has developed deep golden-brown caramelized spots. Do not rush this process!

Step 6: Combine and Finish the Dish
Return the cooked kielbasa and the crispy bacon bits to the skillet with the cabbage. Add the cooked pasta to the skillet as well. Stir everything together gently until well combined.

Pour in about ½ cup of the reserved pasta water. This will create a light, glossy sauce that helps bring everything together and prevents the dish from being dry. Stir until the pasta water has been mostly absorbed and everything is heated through.

Step 7: Season and Serve
Taste the Łazanki and adjust the seasoning with more salt and freshly ground black pepper as needed. Kielbasa and bacon are already salty, so it’s important to taste before adding too much more salt. Stir in the chopped fresh dill or parsley. Serve immediately in warm bowls, with a dollop of sour cream on top if desired.