Kapusta Zasma?ana polnisches gebratenes Kohlrezept

Polish fried cabbage recipe is one of the most frequently used during the wintertime. It’s a perfect side dish to many other Polish dishes.

Polish braised cabbage, kapusta zasma?ana (kah-poos-tah sahs-mah-sah-nah) can be made of sauerkraut or fresh cabbage. You can either cook a light version or add fried bacon to make it fattier and satiating.

What To Serve Polish Fried Cabbage With?

Kapusta zasma?ana is a part of the most traditional Polish dinner dish–> schabowy + mashed potatoes + Polish fried cabbage.

It can also be served with:

• kopytka
• karkówka
• ?eberka (ribs)
• kluski ?l?skie
• kotlet mielony
• solo

It’s usually served with cutlets/ dry meat. You don’t really add it to dishes that already have sauces like Gulasch oder Kalbseintopf.

Tips For Making And Serving Polish Fried Cabbage

Warm servieren.

Polish cabbage with bacon needs to be served warm. If you want a cold side dish, simply eat sauerkraut.

Use Sauerkraut Or Fresh Cabbage.

The traditional Polish fried cabbage recipe contains fresh cabbage. I like it more made of sauerkraut though.

If you are using fresh cabbage and want to make your kapusta zasma?ana sourer, add 1 tbsp of white vinegar.

Use Young Cabbage If You Have.

The recipe is slightly different–> see my young cabbage recipe. The main difference is that you add dill to it. The taste is milder and more delicate.

Kapusta Zasmazana Polish Fried Cabbage Recipe

Ertrag: 8 Portionen

Kapusta Zasmazana Polish Fried Cabbage Recipe

Drucken

Authentc Polish fried cabbage recipe.

Vorbereitungszeit 10 Protokoll

Kochzeit 50 Protokoll

Gesamtzeit 1 Stunde

Zutaten

• 1 cabbage or 2 lbs/ 1kg of sauerkraut
• 3 tbsps of lard or 7 oz/ 200g of bacon
• 2 Zwiebeln
• 2 heaped tbsps of flour
• 1 Tasse kaltes Wasser
• 1 TL schwarzes Pfefferpulver
• 1-2 TL Salz

Anweisungen

1. If you are using the fresh cabbage, finely chop it. If you are using sauerkraut rinse it several times.
2. Cover the cabbage or sauerkraut with water and cook until soft. If you are not using bacon, add 2 tbsps of pork lard.
3. In the meantime, peel and dice the onions.
4. Fry them on 1 tbsp of lard. If you are adding bacon, dice it and fry it with onions (adding lard is not necessary).
5. Add flour and fry until brown.
6. Slowly pour a cup of water, stirring all the time, making sure there are no lumps.
7. Drain the cooked cabbage and add it to the onion mixture, stirring all the time.
8. Mit Salz und Pfeffer würzen.
9. If your kapusta zasmażana is too thick, add more water.

Anmerkungen

• If are using fresh cabbage and want your kapusta zasma?ana to be sourer, add 1 tbs of white vinegar.

Empfohlene Produkte

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• 
  Jodiertes Speisesalz - Sól
• 
  Gemahlener schwarzer Pfeffer - Pieprz czarny
• 
   Konventionelles Gelb - Cebula
• 
  Geräucherter Speck - Boczek w?dzony
• 
  Smalec - Schweineschmalz
• 
  Sauerkraut - Kapusta kiszona
• 
  Bratpfanne mit Antihaftbeschichtung – Patelnia

Ernährungsinformation:

Ertrag:

8

Serviergröße:

1
Menge pro Portion: Kalorien: 207Gesamtfett: 14gGesättigte Fettsäuren: 5gTransfett: 0gUngesättigtes Fett: 8gCholesterin: 29mgNatrium: 1832mgKohlenhydrate: 11gFaser: 4gZucker: 4gEiweiß: 10g

Diese Daten sind Richtwerte und werden von Nutritionix berechnet

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