are stuffed cabbage (stuffing is made of meat and rice and packed into soft cooked cabbage leaves, than backed shortly in tomato based souce) depandable on Babcia it can taste bit diffrent, however alaways GOOOOD :)
Now Lazanki can be prepared for both vegetarians and meat eaters (simply by adding some crispy bacon, try no nitriate.) Polish kitchen is quite flaxible so you can cook your lazanki with fresh cabbage and/or add some sauer craut, just make sure it is all soft.
by staing close to fresh cabbage you will get to "sweeter" Lazanki. Adding some sauer craut you will get on the "Bigos" side of the dish ( I like it sweet) you can use fresh moshrooms however dried forrest moshrooms are better (just poor hot water over them and let absorb it, than add to mix before cooking it all in oven) All the dishes are seasoned with salt, pepper, sweet dry paprika, cumin. Once we are around cabbage
I mentioned "Bigos" traditionally hunters dish, there is also a lighter version of it "kapusniak", than "pierogi z kapusta" etc. There is one more dish that not many people know, it is from southern Poland and is called "Duszonki". Anytime we had like gethering with some fire and vodka (biwak) I used to take my large pot with top that I could bolt together, pressure sealed/hermetic. You have your big fire and than you dip your pot into it for the rest of the night till morning, you start another fire and have fun for next couple of hours. In that pot you put all you have. Cabbage, herbs, carrots, onion. Kielbasa,Boczek-bacon, parsley, selery, any left over meat. The next morning you have a melting pot of all the tastes. Kilebasa tastes like cabbage, cabbage like moshroom, moshroom like carrott etc. All soft all so GOOOOOOD :) That is some treat (super for hangover as well)