Polish braised cabbage
(4)
55 min
This is a typical Polish side dish in the spring, when young cabbage and fresh dill are abundant. Serve with mashed potatoes and pork chops.
Urszula Kalupa
8 people made this
Ingredients
Serves: 6
- 1 head young cabbage, sliced
- 1 tablespoon vegetable oil
- 100g smoked pork belly, diced
- 1 or 2 medium onions, chopped
- 1 tablespoon vegetable oil
- 1 tablespoon plain flour, or as needed
- 1 bunch fresh dill
- salt and pepper to taste
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Place the cabbage in a large pan. Add some water (about 2cm); cover and simmer until soft, about 20 minutes. Drain and set aside.
- Heat oil in a frying pan; add pork belly and fry a few minutes. Stir in sliced onion and continue to cook for 5 minutes, stirring from time to time. Stir in cooked cabbage.
- Heat 1 tablespoon oil in a small pan. Whisk in flour to form a roux. Continue to cook for another 2 minutes; add to cabbage mixture and stir well.
- Add chopped dill and season to taste with salt and pepper. Serve hot.
