Real Polish Braised Red Cabbage with Raspberries {Modra Kapusta z Malinami}

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Braised red cabbage

CrC

Recipe for Polish braised red cabbage with raspberries

Braised red cabbage with raspberries can easily be an addition to your traditional Thanksgiving meal. Modra kapusta [moh-drah capoo-stah] in Poland is normally served with roasted duck or goose and Silesian dumplings. This is one of those food couples that go well together, like peanut butter and jelly, only our Polish version. It is a recurring fall combo for me and many others here in the old country and we will start seeing fresh duck and goose available in our meat section of the local grocery store. When fall comes and it starts cooling off outside, I actually crave it. It’s will make a great Sunday dinner.

I love the combination of sweet and sour in this dish. Raspberries give the sweetness and a bit of vinegar and red wine will help with the sourness and will preserve the nice deep pinkish/purple color. Smooth and creamy roux gives that comfort food feel. Let’s cook!

Real Polish Braised Red Cabbage with Raspberries {Modra Kapusta z Malinami}

  • Yields: 5-6 servings
  • Prep Time: 10 min
  • Cook Time: 30 min

Ingredients

  • 1.5 lbs / 655 g of red cabbage (6 cups thinly sliced)
  • 8 oz / 225 g of fresh or frozen raspberries (plums would also work great)
  • 4 tbs of butter
  • 3 tbs of all-purpose flour
  • 6 juniper berries
  • 1/4 tsp ground allspice
  • 6-8 peppercorns whole
  • 2 bayleaves
  • 2 tbs of vinegar
  • 1 1/2 cups of water + another 1/2 if needed
  • 1/2 cup of dry red wine
  • Salt and sugar to taste

Instructions

  1. Slice cabbage very thinly (use food processor for even and thin slice).

  2. In a large pan heat butter until melted. While butter is melting, add juniper berries, allspice, peppercorns, bayleaves. When all melted, add flour and whisk until combined. Next add cabbage, raspberries, vinegar, red wine and 1 1/2 cups of water and about 1 teaspoon of salt. Stir well, cover and cook on medium low for about 10 minutes.

  3. Stir and taste. If not sweet, add 1 teaspoon of sugar and adjust salt, if needed. Cook for another 10-20 minutes until flavors combine. I like my cabbage with a bit of crunch, so cook as long as you need. Add a bit more moisture, if needed to keep smooth and creamy consistency.

  4. When ready to serve, reheat.

Notes

It is best to let the dish sit and combine for several hours. Prepare the night before serving, for best results.

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Love,

Anna





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2 Comments

  1. Going to make it for Sunday dinner! Is that brown sugar you used? Can you suggest side dishes for fresh polish sausage? (Nit smoked) thanks!

    1. I used raw sugar, but regular white sugar will do. I think a meatless cabbage dish will work well. I have a section devoted to cabbage in my recipe index. Check it out!

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