When it comes to hearty, comforting cuisine, few countries can rival Poland’s rich tradition of cabbage-based dishes. With its versatility and nutritional value, cabbage has been a staple ingredient in Polish cooking for centuries. From savory stews and soups to tangy salads and side dishes, there’s no shortage of creative ways to incorporate this humble vegetable into your meals. In this article, we’ll explore 18 mouthwatering Polish cabbage recipes that showcase the best of traditional cuisine. Whether you’re a fan of classic comfort food or looking for inspiration to try something new, these authentic Polish recipes are sure to satisfy your cravings and leave you wanting more.
Polish Cabbage Rolls with Ground Beef and Rice
A classic Polish dish that combines tender cabbage leaves wrapped around a flavorful filling of ground beef, rice, and spices. This hearty recipe is perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 head of cabbage
– 1 lb ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp tomato paste
– 1/4 cup water
Instructions:
1. Bring a large pot of salted water to a boil. Remove the outer leaves from the cabbage head and add it to the pot. Cook for 10-15 minutes or until the leaves are tender.
2. In a separate pan, cook the ground beef over medium heat until browned, breaking it up into small pieces as it cooks.
3. Add the cooked rice, chopped onion, minced garlic, paprika, salt, and pepper to the pan with the ground beef. Cook for 2-3 minutes or until well combined.
4. To assemble the rolls, remove the cabbage leaves from the pot and let them cool slightly. Place a tablespoon of the filling in the center of each leaf, then fold the leaf over the filling to form a neat roll.
5. In a large saucepan, combine the tomato paste and water. Bring to a simmer over medium heat.
6. Add the cabbage rolls to the saucepan, seam-side down. Cover and cook for 20-25 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Kapusta (Polish Braised Sauerkraut and Cabbage)
A hearty and flavorful side dish that’s perfect for accompanying your favorite meats or as a standalone vegetarian option. This traditional Polish recipe combines the tanginess of sauerkraut with the sweetness of caramelized cabbage.
Ingredients:
– 1 lb sauerkraut, drained and rinsed
– 1 medium head of cabbage, thinly sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1/4 cup brown sugar
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced cabbage and cook until it starts to caramelize, stirring occasionally, about 10-12 minutes.
4. Add the sauerkraut, caraway seeds, salt, pepper, and brown sugar. Stir well to combine.
5. Reduce heat to low and simmer for 30 minutes or until the flavors have melded together.
Cooking Time: 40-45 minutes
Bigos (Polish Hunter’s Stew with Cabbage)
A hearty and flavorful stew that warms the soul, Bigos is a beloved Polish dish that combines tender meat, sauerkraut, and cabbage in a rich broth. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 1/2 lb beef sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 head of cabbage, shredded
– 1 cup sauerkraut, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp caraway seeds
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add the pork and sausage; cook until browned, about 5 minutes.
2. Add the onion, garlic, potatoes, cabbage, sauerkraut, diced tomatoes, caraway seeds, salt, and pepper. Stir well to combine.
3. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the meat is tender.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 1 hour
Polish Fried Cabbage with Bacon and Onions
This classic Polish recipe is a staple at many family gatherings and holiday meals. The combination of crispy bacon, sweet onions, and tender cabbage is a match made in heaven.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 6 slices of bacon, diced
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large skillet or sauté pan, cook the diced bacon over medium heat until crispy.
2. Remove the cooked bacon from the pan and set aside.
3. Add the sliced onions to the same pan and cook until they are translucent and starting to caramelize.
4. Add the thinly sliced cabbage to the pan, stirring occasionally to ensure even cooking.
5. Cook for an additional 10-15 minutes, or until the cabbage is tender and slightly browned.
6. Stir in the cooked bacon, garlic, salt, and pepper.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Golabki (Polish Stuffed Cabbage Leaves)
A traditional Polish dish, Golabki is a flavorful and aromatic meal made with tender cabbage leaves wrapped around a savory filling. This recipe is perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 1 large head of cabbage
– 1 pound ground pork
– 1/2 cup cooked rice
– 1 onion, finely chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon tomato paste
– 1 cup beef broth
Instructions:
1. Bring a large pot of salted water to a boil. Remove the cabbage leaves from the head and blanch them for 5 minutes.
2. In a separate pan, cook the ground pork until browned, breaking it up into small pieces as it cooks.
3. Add the cooked rice, chopped onion, paprika, salt, and pepper to the pork mixture. Stir well.
4. To assemble the Golabki, lay a cabbage leaf flat on a surface and place 1/4 cup of the filling in the center.
5. Fold the cabbage leaf over the filling, tucking in the sides as you go, and roll into a neat package.
6. Repeat with remaining ingredients. Place the rolled cabbage leaves seam-side down in a large baking dish.
7. Pour the tomato paste and beef broth mixture evenly over the Golabki.
8. Bake at 350°F (175°C) for 25-30 minutes or until the cabbage is tender.
Cooking Time: 25-30 minutes
Cabbage and Noodles (Lazanki)
Lazanki, a classic Polish dish, combines sautéed cabbage with tender noodles, onions, and savory spices. This comforting recipe is perfect for a cozy evening meal.
Ingredients:
– 1 medium-sized head of cabbage, shredded
– 8 oz noodles (wide egg noodles or macaroni work well)
– 2 tablespoons butter
– 1 large onion, chopped
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1 tablespoon white vinegar
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the shredded cabbage to the skillet and cook until wilted, stirring occasionally, about 10-12 minutes.
4. Stir in caraway seeds, salt, pepper, and white vinegar.
5. Combine cooked noodles with the cabbage mixture and stir until well combined.
Cooking Time: 25-30 minutes
Creamy Polish Cabbage Soup (Kapusniak)
Warm up with a comforting bowl of creamy Polish cabbage soup, perfect for a chilly evening. This hearty recipe combines the flavors of sautéed onions, garlic, and cabbage with a rich cream-based broth.
Ingredients:
– 1 medium head of cabbage, chopped
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add cabbage, caraway seeds, diced tomatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until cabbage is tender.
3. Stir in heavy cream. Simmer for an additional 10-15 minutes or until soup has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: Approximately 45-60 minutes
Polish Cabbage and Mushroom Pierogi
Traditional Polish pierogi are filled with a delicious mixture of sautéed cabbage and mushrooms, wrapped in a soft dough. This recipe brings this beloved dish to your table with ease.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 1 medium onion, finely chopped
+ 2 cups sauerkraut, drained and rinsed
+ 1 cup mushrooms (button or cremini), sliced
+ 2 tablespoons butter
– Optional: sour cream and chopped fresh parsley for serving
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until dough forms.
2. Knead the dough for 5 minutes.
3. Divide the dough into smaller pieces.
4. Roll out each piece into a thin circle.
5. Place 1-2 tablespoons of filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape, and press edges together to seal.
7. Boil pierogi for 5-7 minutes or until they float to the surface. Drain and serve with your choice of toppings.
Cooking Time: 20-25 minutes
Cabbage and Potato Pancakes (Placki z Kapusty)
A classic Polish dish, these crispy pancakes are a delicious side or main course option. Made with shredded cabbage, potatoes, onions, and eggs, they’re perfect for a hearty meal.
Ingredients:
– 1 large head of cabbage, shredded
– 2-3 medium-sized potatoes, peeled and grated
– 1/4 cup finely chopped onion
– 2 eggs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup all-purpose flour
– Vegetable oil or butter for frying
Instructions:
1. In a large bowl, combine cabbage, potatoes, and onions.
2. Beat eggs in a separate bowl and mix with the cabbage mixture.
3. Add salt, pepper, and flour to the mixture; stir until well combined.
4. Heat about 1/2 inch (1 cm) of vegetable oil or butter in a large frying pan over medium heat.
5. Using a spoon, drop small amounts of the batter into the pan, flattening slightly with a spatula.
6. Cook for 3-4 minutes on each side, until golden brown and crispy.
7. Drain on paper towels; serve hot.
Cooking Time: About 15-20 minutes, depending on the number of pancakes you make.
Polish Sweet and Sour Cabbage Stew
This hearty stew, known as “Kapusta” in Polish, is a traditional comfort food that combines the flavors of sweet and sour with tender cabbage and sauerkraut. With its rich aroma and tangy taste, it’s sure to become a family favorite.
Ingredients:
– 1 medium head of cabbage, chopped
– 1 cup of sauerkraut, drained and chopped
– 2 tablespoons of vegetable oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of caraway seeds
– 1/2 teaspoon of ground black pepper
– 1/4 teaspoon of cayenne pepper
– 2 cups of beef broth
– 1 tablespoon of apple cider vinegar
– Salt to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic, cook until softened (3-4 minutes).
3. Add chopped cabbage and sauerkraut, cook until tender (10-12 minutes).
4. Add caraway seeds, black pepper, cayenne pepper, beef broth, and apple cider vinegar. Stir well.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until flavors have melded together.
6. Season with salt to taste.
Cooking Time: 35-40 minutes
Polish Cabbage Salad with Carrots and Vinegar
This classic Polish salad is a staple at many family gatherings and holidays. A tangy combination of shredded cabbage, carrots, and vinegar makes for a refreshing side dish or light lunch.
Ingredients:
– 1 medium-sized head of cabbage, shredded
– 2 medium-sized carrots, peeled and grated
– 1/4 cup white vinegar
– 2 tablespoons sugar
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a small bowl, whisk together the white vinegar, sugar, salt, and pepper until dissolved.
3. Pour the vinegar mixture over the cabbage mixture and toss to coat.
4. Drizzle the vegetable oil over the salad and toss again to combine.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: None, as this is a cold salad!
Kielbasa and Cabbage Skillet
This one-pot wonder combines the savory flavor of Polish kielbasa with the crunch of fresh cabbage, all in a simple and satisfying skillet meal.
Ingredients:
– 1 lb kielbasa sausage, sliced
– 1 medium head of cabbage, thinly sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 teaspoon caraway seeds (optional)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Reduce heat to medium. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the sliced cabbage to the skillet and cook until tender, about 5 minutes.
5. Stir in the cooked kielbasa, caraway seeds (if using), salt, and pepper.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 15-20 minutes
Polish Cabbage and Sausage Soup
Warm up with a hearty bowl of this classic Polish soup! This recipe combines tender cabbage, juicy sausage, and aromatic spices for a satisfying meal that’s easy to make.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium head cabbage, shredded
– 2 medium Polish sausages (such as kielbasa), sliced
– 4 cups chicken broth
– 1 tablespoon caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, cook the sausage over medium heat until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the cabbage, chicken broth, caraway seeds, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the cabbage is tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Polish Cabbage Slaw with Dill and Lemon
This refreshing slaw is a staple in Polish cuisine, perfect for accompanying hearty meals or as a crunchy snack. The addition of bright and zesty lemon juice and fragrant dill takes this classic dish to the next level.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 1/4 cup of fresh dill, chopped
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of vegetable oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced cabbage and chopped dill.
2. In a small bowl, whisk together the lemon juice and vegetable oil.
3. Pour the dressing over the cabbage mixture and toss until well combined.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-15 minutes (preparation time) + chilling time
Cabbage and Apple Salad Polish Style
A hearty and refreshing salad that combines the crunch of cabbage with the sweetness of apples, perfect for a light lunch or dinner.
Ingredients:
– 1 medium-sized head of cabbage, shredded
– 2-3 medium-sized apples, diced (Granny Smith or Fuji work well)
– 1/4 cup of mayonnaise
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions:
1. In a large bowl, combine the shredded cabbage and diced apples.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh parsley before serving.
Cooking Time: 10-15 minutes
Polish Cabbage and Lentil Stew
A classic Polish dish that’s perfect for a cold winter’s night, this stew is a flavorful blend of tender lentils, sweet cabbage, and savory spices. Serve with crusty bread or over egg noodles for a comforting meal.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 medium head cabbage, shredded
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the cabbage and cook until slightly wilted, about 5 minutes.
4. Add the lentils, broth, caraway seeds, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 45-50 minutes
Roasted Cabbage with Polish Spices
Roasted Cabbage with Polish Spices: A Delicious Twist on a Classic Dish
This recipe adds a unique touch to traditional roasted cabbage by incorporating the warm, aromatic flavors of Polish spices. The result is a sweet and savory side dish perfect for any occasion.
Ingredients:
– 1 medium-sized head of cabbage, outer leaves removed
– 2 tablespoons olive oil
– 1 teaspoon caraway seeds
– 1/2 teaspoon paprika
– 1/4 teaspoon ground black pepper
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the cabbage into wedges and place them on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the cabbage, sprinkling caraway seeds, paprika, and black pepper evenly among the wedges.
4. Season with salt to taste.
5. Roast in the preheated oven for 25-30 minutes or until the cabbage is tender and slightly caramelized.
Cooking Time: 25-30 minutes
Polish Cabbage and Kielbasa Casserole
A hearty and flavorful dish that combines the richness of kielbasa sausage with the tanginess of sauerkraut and caramelized onions. This casserole is a perfect blend of Polish comfort food, perfect for a cozy night in.
Ingredients:
– 1 lb kielbasa sausage, sliced
– 2 cups sauerkraut, drained
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 tsp caraway seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the sliced onions and minced garlic until caramelized.
3. Add the sliced kielbasa sausage and cook until browned, about 5 minutes.
4. In a separate pot, combine drained sauerkraut, salt, and pepper. Cook on medium heat for 10-15 minutes or until heated through.
5. Grease a 9×13-inch baking dish with butter. Layer the cooked kielbasa mixture, caramelized onions, and sauerkraut mixture in that order.
6. Sprinkle shredded cheese and breadcrumbs over the top. Add caraway seeds for extra flavor.
7. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 30-40 minutes
Summary
Experience the rich flavors of Poland with these 18 delicious cabbage recipes! From hearty stews like Bigos and Polish Cabbage and Sausage Soup, to comforting sides like Cabbage and Noodles (Lazanki) and Polish Fried Cabbage with Bacon and Onions, there’s something for everyone. Try your hand at stuffed cabbage leaves with ground beef and rice or go sweet and sour with the Polish Sweet and Sour Cabbage Stew. These authentic recipes will transport you to the heart of Poland with every bite.
