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:
It’s usually served with cutlets/ dry meat. You don’t really add it to dishes that already have sauces like goulash or veal stew.
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
Kapusta Zasmazana Polish Fried Cabbage Recipe
Authentc Polish fried cabbage recipe.
Ingredients
- 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
Instructions
- 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.
Notes
- If are using fresh cabbage and want your kapusta zasmażana to be sourer, add 1 tbs of white vinegar.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 207Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 1832mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 10g
These data are indicative and calculated by Nutritionix
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4 Responses
My mother used to make Kapusta Udosowana. Ever hear of it? Know how it is made. Think she used sauerkraut.
Kapusta duszona 🙂
It’s pretty much the same as in this recipe.
When I was a child I remember my grandmother adding dried mushrooms to her Kapusta recipe. Is there a version with mushrooms?
Yes! It’s a Christmas recipe:
https://polishfoodies.com/polish-christmas-sauerkraut-with-mushrooms-recipe/