Polish Fried Red Cabbage with Apples {Czerwona Kapusta z Jabłkami}

This red-headed sister of beloved green cabbage in this dish is sweet and fruity with a crunch. Apple provides nice sweetness to it and the roux makes it creamy. I love to serve it with grilled pork shoulder stakes, beef shish kebobs or at any other occasion when meat plays the lead role. This fried red cabbage with apples [chehr-voh-nah kap-poos-tah z jabw-kah-mee] dish breaks up the rich flavor of the meat and joins the two in a perfect marriage of savory and sweet, crunchy and creamy.

Polish Fried Red Cabbage with Apples {Czerwona Kapusta z Jabłkami}

  • Yields: 8-10 servings
  • Prep Time: 10 min
  • Cook Time: 15 min

Ingredients

  • 1 head of red cabbage (about 2 lbs / 1kg)
  • 1 apple
  • 1 tsp salt
  • 1.5 cups / 350 ml of water
  • 4 tbs / 55 g of butter
  • 3 tbs of flour
  • 1/4 cup 60 ml of vinegar (4%)
  • 1/2 tsp of sugar
  • 2 bay leaves
  • 4 allspice berries
  • 4 peppercorns whole

Instructions

  1. Cut cabbage into quarters and shred by hand or using a mandolin. Place in a medium pot with water and salt and heat through only until it welts a bit (about 5-7 minutes).

  2. Wash, peel and core the apple and shred it on the largest had shredder.

  3. In a separate pot melt butter. Add flour and brown for about 30 seconds, add cabbage with liquid. Add vinegar, allspice berries, shredded apple and sugar and stir. Cook over medium heat until water evaporates stirring occasionally (about 15 min). Cabbage should become softer, but keep the crunch.

This will work great as a make-ahead dish and stored in the fridge overnight. When ready to serve, heat through on the stove or in the microwave until steaming. It will taste even better as the flavors of allspice and bay leaves come out and combine with the sweet apple. Delicious.

Smacznego!

Anna

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