Polish braised cabbage

    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.

    8 people made this

    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

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Place the cabbage in a large pan. Add some water (about 2cm); cover and simmer until soft, about 20 minutes. Drain and set aside.
    2. 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.
    3. 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.
    4. Add chopped dill and season to taste with salt and pepper. Serve hot.

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