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 zasmażana (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 zasmażana is a part of the most traditional Polish dinner dish–> schabowy + mashed potatoes + Polish fried cabbage.
It can also be served with:
Tips For Making And Serving Polish Fried Cabbage
Serve It Warm.
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 zasmażana 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
- 1 cabbage or 2 lbs/ 1kg of sauerkraut
- 3 tbsps of lard or 7 oz/ 200g of bacon
- 2 onions
- 2 heaped tbsps of flour
- 1 cup of cold water
- 1 tsp of black pepper powder
- 1-2 tsps of salt
- If you are using the fresh cabbage, finely chop it. If you are using sauerkraut rinse it several times.
- Cover the cabbage or sauerkraut with water and cook until soft. If you are not using bacon, add 2 tbsps of pork lard.
- In the meantime, peel and dice the onions.
- Fry them on 1 tbsp of lard. If you are adding bacon, dice it and fry it with onions (adding lard is not necessary).
- Add flour and fry until brown.
- Slowly pour a cup of water, stirring all the time, making sure there are no lumps.
- Drain the cooked cabbage and add it to the onion mixture, stirring all the time.
- Season with salt and pepper.
- If your kapusta zasmażana is too thick, add more water.
- If are using fresh cabbage and want your kapusta zasmażana to be sourer, add 1 tbs of white vinegar.
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Amount Per Serving: Calories: 413Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 59mgSodium: 3664mgCarbohydrates: 22gFiber: 9gSugar: 8gProtein: 21g
These data are indicative and calculated by Nutritionix
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