10 Best Polish Cabbage Dishes

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10 Best Polish Cabbage Dishes

polishyoutkitchen.com


1.

Braised cabbage with dumplings {łazanki z kapustą}

Fresh cabbage in creamy sauce cooked with bacon and onions, served with home-made dumplings.


2.

Hunter’s stew {bigos}

Deliciously soured cabbage cooked with pieces or pork, sausage, bacon, mushrooms and spices. 


3.

Fried cabbage {kapusta zasmażana}

Braised cabbage in buttery roux spiked with bits of bacon, garnished with fresh dill. 


4.

Cabbage rolls {gołąbki}

Mixture of pork and beef, rice and spices wrapped in a fresh cabbage leaves, served with tomato or mushroom sauce. 


5.

Vegetarian cabbage rolls {gołąbki wegetariańskie}

Meatless cabbage rolls made with buckwheat and mushrooms, also can be served with tomato or mushroom sauce. 


6.

Cabbage with yellow split peas {kapusta z grochem}

A vegetarian cabbage dish prepared mainly as part of Christmas feast.  


7.

Sauerkraut and mushroom pies {paszteciki z kapustą i z grzybami}

Aromatic sauerkraut cooked with wild mushrooms and onions and baked in yeasted dough. 


8. 

Sauerkraut soup {kapuśniak}

Tangy and filling sauerkraut soup made with pork ribs and smoky bacon. 


9. 

Sauerkraut and mushroom pierogi {pierogi z kapustą i z grzybami}

Polish dumplings filled with a mixture of sauerkraut and wild mushrooms. 


10.

Braised red cabbage with raspberries {modra kapusta z malinami}

Red cabbage cooked with sweet raspberries and spices. Makes a great addition to beef roast, roasted duck or rotisserie chicken and Polish dumplings called kluski śląskie.  

10 Best Polish Cabbage Dishes


For more cabbage dishes:
10 Best Polish Cabbage Dishes 10 Best Polish Cabbage Dishes


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2 Comments

  1. I came across your YouTube channel and enjoy watching your cooking and recipes.
    My ancestors immigrated from Poland to Michigan.
    My parents cooked several Polish dishes and I have carried on with the tradition. I make a two dishes that really go together namely, sweet and sour cabbage ( a staple here at Polish weddings) along with, what you call kapitka, We always referred to them klusky’s. (Klusky’s and Maoist’s).
    The kupitka’s are boiled then, fried in bacon grease until browned then, crumbled bacon is added, salt and pepper to taste then, scramble two or three eggs in the mix and add three or four Tbsp of brown sugar (to taste) and continue to fry until the sugar is melted and everything is nice and browned.

    For the sweet and sour cabbage: quarter the cabbage and thin slice it. Boil it in water until cooked almost soft then drain the water but keep the cabbage in the pot. Dissolve 1/2 cup sugar in 1/2 cup white vinegar (adjust to get the right tang), add a pinch is salt and my secret ingredient, a Tbsp of bacon grease. Pour over the cabbage and simmer, occasionally stirring the mix. Simmer maybe for 30 minutes.

    Serve separately on a plate. With your fork, take up some cabbage and a kupitka. It heaven in your mouth. A must try recipe. Let me know if you try this or have had it in the past.

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