Kapusta (Polish Braised Cabbage)
User Reviews
4.6
Kapusta (Polish Braised Cabbage)
Description
Kapusta is prepared by first sautéing diced bacon until it crisps, releasing flavorful fat. Onions are added and cooked until golden, creating a savory foundation. After draining excess bacon fat if necessary, garlic is briefly sautéed to add aromatic depth. Shredded cabbage is then combined with a small amount of water and simmered covered to soften. This gentle cooking allows the cabbage to absorb the smoky bacon essence while becoming tender without losing shape.
The dish finishes with simple seasoning of salt and pepper, enhancing the natural sweetness of the cabbage and the rich background from the bacon and onions. Kapusta is traditionally served alongside hearty Polish dishes such as sausages and pierogi, complementing them with its mild acidity and texture contrast. This straightforward recipe highlights common pantry ingredients to transform cabbage into a comforting, flavorful side.
Ingredients
- 2 oz (3-4 strips) Bacon diced
- 1 onion diced
- 1 garlic minced, clove
- ½ small cabbage roughly 1 lb), shredded, head
- 2 Tbsp water
- ¼ tsp salt
- ⅛ tsp black pepper ground
Instructions
- Sauté the diced bacon in a medium sauté pan with a lid, over medium high heat, 2-3 min.
- Add the diced onions. Sauté for 3-5 minutes, until the bacon is crispy and the onions are golden. (At this point, if there is a lot of fat in the pan from the bacon, drain some off, leaving just enough bacon grease to lightly coat the bottom of the pan.)
- Add the garlic and continue to sauté for 1-2 minutes, until fragrant.
- Add the shredded cabbage and water. Cover the pot and simmer for 7-10 minutes, until the cabbage has softened.
- Remove the pan from the heat and stir in the salt and pepper. Taste your kapusta, and adjust the seasonings as desired.
- Serve with polish sausage or pierogi.
User Reviews
Overall Rating
4.6
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