Lazanki with Cabbage

Cover the dried porcini with 500 ml of warm water and let them soak for at least 2 hours, or preferably overnight.

Without draining the liquid, bring the mushrooms to a boil and cook for 20 minutes. Strain through a sieve into a bowl, keeping the broth, then finely chop the mushrooms.

Finely chop the sauerkraut (if it's very sour, rinse and squeeze it out). Put it in a saucepan, add the bay leaf, allspice berries and 150 ml of the mushroom broth, and braise covered over low heat for 30 minutes until soft.

Meanwhile, finely chop the onion and sauté in oil over medium heat for 5 minutes until translucent, then add the chopped mushrooms and cook together for another 5 minutes.

Cook the lazanki pasta in salted water until al dente, 8–10 minutes (or according to package instructions), then drain.

Remove the bay leaf and allspice berries from the cabbage, combine the cabbage with the sautéed mushrooms and onion, and season with caraway seeds, salt and black pepper to taste.

Add the cooked pasta to the cabbage and mushrooms, stir and heat everything together over low heat for 2–3 minutes. Sprinkle with fresh parsley before serving.