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–+ servings
braised cabbage on a serving plate, fresh tomatoes, butter, sliced bread

Easy Braised Polish Cabbage - Kapusta zasmażana

Sylwia Vaclavek
If you're looking for a simple yet flavorful perfect side dish, this Easy Braised Polish Cabbage - Kapusta zasmazana recipe is a must-try. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Side Dish
Cuisine Polish
Servings 4
Calories 129 kcal

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

Toast the spices – lightly toasting the spices 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.

Nutrition

Serving: 1cupCalories: 129kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 183mgPotassium: 445mgFiber: 7gSugar: 9gVitamin A: 466IUVitamin C: 85mgCalcium: 105mgIron: 1mg
Keyword braised cabbage, cabbage
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