Easy Braised Polish Cabbage – Kapusta zasmażana
If you’re looking for a simple yet flavorful perfect side dish, this Easy Braised Polish Cabbage – Kapusta zasmazana recipe is a must-try.
With caramelized onions, aromatic spices, and a touch of tanginess from sauerkraut juice, this dish is packed with comforting flavors.
Whether you serve it alongside pierogi or grilled meats or enjoy it on its own as a main meal, this cabbage is sure to become a new favorite in your kitchen.
This Braised Cabbage is a perfect addition to a variety of meals. It is very often served on a Polish dinner table.
Why you will love this recipe
Rich & comforting flavors – the buttery roux, toasted caraway, and marjoram create a deep, savory taste that elevates simple cabbage.
Quick & easy – it’s a one-pan dish that comes together in about 15 minutes, making it perfect for busy weeknights.
Versatile side or main – serve it alongside pierogi, roasted meats, or even as a hearty vegetarian meal with some crusty bread.
Ingredients, Variations and Substitutions
White cabbage or Green fresh cabbage is the star, offering a mild sweetness and tender bite. Savoy cabbage can be used for a softer texture, and red cabbage will bring a sweetness.
Yellow onion adds subtle sweetness and depth, but leeks or shallots are great alternatives for a milder flavor. Red onion is a good choice if you prefer a slightly sweeter and milder flavor.
Butter is used to saute the onion and to create a thickening roux with flour. If you need a dairy-free alternative, olive oil or plant-based butter works just as well.
Caraway seeds, known for their distinct, slightly nutty flavor that pairs beautifully with cabbage. If caraway isn’t your thing, fennel seeds or cumin can provide a similar complexity.
Sweet paprika (optional) adds a subtle smokiness, while dijon mustard brings tanginess and a slight bite.
Water, but you can also use a mix of chicken or beef broth for added richness.
Sauerkraut juice, provides acidity that balances the sweetness of the cabbage. If you don’t have sauerkraut juice, apple cider vinegar is a perfect substitute. White wine vinegar or lemon juice are also great options and offer a slightly different acidity. You can use balsamic vinegar for a deeper, slightly sweet acidity. Since balsamic is more concentrated, start with two tablespoons and adjust to taste. This swap adds a rich, complex depth while balancing the dish’s tangy notes. Apple juice is also a great choice to add a touch of sweetness to this dish.
Bay leaves, Allspice berries and Marjoram simmer with the cabbage, enhancing the overall flavor of the cooked cabbage. For added depth and a subtle punch, mustard seeds make a great addition to this dish.
Finally, a sprinkle of salt and black pepper fine-tunes the seasoning, and fresh dill at the end adds a burst of brightness, though parsley or chives could also be used for a fresh finish.
Equipment you will need
- Large frying pan
- Large pot (or slow cooker)
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Small bowl (for mixing roux)
Top Tips
Toast the spices – lightly toast the caraway seeds, marjoram, bay leaf, and allspice berries before adding the cabbage enhances their aroma and flavor.
Don’t skip the roux – cooking the flour in butter until golden adds a subtle richness and helps the cabbage develop a silky texture.
Don’t overcook the cabbage – cook just until tender but still slightly crisp to keep its natural sweetness and prevent sogginess.
Garnish generously – fresh dill adds a bright, herby finish that balances the richness of the dish. You can also add a sprinkle of fresh parsley for extra color.
Make it your own – add crispy bacon or smoked sausage for a heartier version, or toss in a handful of sautéed mushrooms for an earthy depth.
Step-by-step instructions
- Chop the cabbage and transfer it to a Dutch oven. Pour in the water and sauerkraut juice, then cover with a lid and simmer on medium-low heat for 25 minutes, or until the cabbage is tender.
- Dice the onion and sauté it in melted butter over medium heat until soft and fragrant. Stir in the aromatics (caraway seeds, bay leaves, and allspice berries, marjoram) and mustard, cooking for one more minute to release their flavors. Once done, add the mixture to the simmering cabbage.
- In a large skillet, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute until golden and slightly nutty in aroma.
- Transfer the roux into the cabbage mixture, stirring well to combine. Let it simmer for a few more minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Garnish with fresh dill and serve warm.
Best ways to enjoy
With pierogi – serve alongside pierogi with a dollop of sour cream.
With roasted or grilled meats – pair it with kielbasa, pork chops, or a roasted chicken.
With a crusty bread – spoon it over thick slices of sourdough or serve with crusty rye bread.
With crispy bacon or sausage – stir in crispy bacon bits or sliced kielbasa.
With eggs – top with a fried or poached egg for a quick and satisfying breakfast.
As a side for soups & stews – serve with Polish tomato soup or a hearty beef stew for a well-rounded main meal.
With Melted Cheese – Sprinkle some shredded cheese on top and broil for a minute.
Other Polish dishes you will like:
Storage instructions, reheating
Storage: Allow the cabbage to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 2 months.
Reheating:
- Stovetop: Warm in a skillet over medium heat, stirring occasionally until heated. Add a splash of broth or water if needed to prevent drying out.
- Microwave: Heat in 30-second intervals, stirring in between, until warmed.
- Oven: Place in a covered baking dish and warm at 300°F (150°C) for about 10 minutes or until heated.
Easy Braised Polish Cabbage – Kapusta zasmażana
Equipment
- large skillet
- wooden spoon or spatula
- chef's knife
- cutting board
- measuring cups and spoons
- small bowl
Ingredients
- 1 head green cabbage chopped
- 1 small onion finely chopped
- 2 tbsp butter
- 1 tbsp flour
- ½ tsp caraway seeds toasted
- 1 tbsp whole-grain mustard
- ¼ tsp sweet paprika
- ½ tsp marjoram
- ¼ cup chicken or beef broth or water
- ¼ cup sauerkraut juice or apple cider vinegar
- Salt & black pepper to taste
- 1 bay leaf
- 3-4 allspice berries
- Fresh dill for garnish
Instructions
- Chop the cabbage into thin strips and transfer it to a Dutch oven. Pour in the water and sauerkraut juice, then cover with a lid and simmer for 25 minutes, or until the cabbage is tender.
- Dice the onion and sauté it in melted butter over medium heat until soft and fragrant. Stir in the aromatics (caraway seeds, bay leaves, marjoram and allspice berries) and mustard, cooking for 1 more minute to release their flavors. Once done, add the mixture to the simmering cabbage.
- In a large skillet, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute until golden and slightly nutty in aroma.
- Transfer the roux into the cabbage mixture, stirring well to combine. Let it simmer for a few more minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Garnish with fresh dill and serve warm.
Notes
Nutrition
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Conclusion
Polish food is delicious. Do you agree?
With just a handful of ingredients and a simple blend of spices, you can create a side dish that will taste like the ultimate comfort food. I bet you never thought this way about cabbage 🙂
Whether served with pierogi, grilled meats, or even on its own, it’s a versatile and comforting dish that’s sure to become a staple in your kitchen.
Give it a try, and let me know how you liked it!
FAQ
Can I make this recipe vegan?
Yes! Simply swap the butter for olive oil or plant-based butter and use vegetable broth instead of chicken or beef broth.
Can I make it in a slow cooker?
Yes! Sauté the onion and aromatics first. Make the roux. Add the shredded cabbage, broth, and sauerkraut juice to the slow cooker. Stir in the cooked onions and roux. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the cabbage is tender.
What kind of cabbage works best?
Green cabbage is ideal, but you can also use White cabbage, Napa cabbage or even sweetheart cabbage. All are great alternatives and offer different textures and flavors..
How do I prevent the cabbage from becoming too mushy?
Cook it just until tender but still slightly crisp. If you prefer more texture, reduce the cooking time by a couple of minutes.
Can I use red cabbage instead of green?
Yes! Red cabbage will work, but it may take a little longer to cook and has a slightly different, sweeter flavor profile.
