Tender Cabbage Kapusta Zasamazana
Experience comfort food at its finest with Tender Cabbage Kapusta Zasamazana, a traditional Polish braised cabbage dish enriched with a velvety roux for a luxurious texture. This hearty recipe features tender green cabbage cooked with sautéed onions, grated carrots, and fragrant bay leaf, all simmered in a light vegetable or chicken broth for deep, savory flavor. The addition of a golden, buttery roux thickens the dish to perfection, while optional apple cider vinegar adds a subtle tangy kick. Garnished with fresh dill and ideal as a side for pierogi, kielbasa, or roasted meats, this dish is a wholesome and flavorful celebration of simple, rustic cooking. Perfect for weeknight dinners or festive gatherings, this one-pot wonder is sure to become a family favorite! Keywords: Polish braised cabbage, kapusta zasamazana recipe, tender cabbage side dish, Polish comfort food, traditional Polish recipe.
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Recipe Information
Ingredients
- 1 medium head (~2 lbs) Green cabbage
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 medium, finely chopped Onion
- 2 small, grated Carrot
- 2 cups Vegetable or chicken broth
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 1 piece Bay leaf
- 1 tablespoon (optional, for added tanginess) Apple cider vinegar
- 2 tablespoons, chopped (for garnish, optional) Fresh dill
Instructions
Remove any tough outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and chop it into thin shreds.
In a large pot or deep skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion and grated carrots, sautéing for 5-7 minutes until softened and fragrant.
Add the shredded cabbage to the pot. Season with salt, pepper, and add the bay leaf. Stir well.
Pour in the vegetable or chicken broth. Cover the pot and let the cabbage cook on medium-low heat for 20-25 minutes, stirring occasionally, until it is tender and most of the liquid has reduced.
Meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the flour and stir constantly for 2-3 minutes to make a roux. The mixture should turn lightly golden and smell nutty.
Gradually add the roux to the cabbage mixture, stirring constantly to avoid lumps. Cook for an additional 5-7 minutes, until the mixture thickens to your desired consistency.
Taste and adjust the seasoning. If you prefer a tangier flavor, stir in the apple cider vinegar at this stage.
Remove the bay leaf before serving. Transfer the cabbage to a serving dish and garnish with freshly chopped dill, if desired.
Serve warm alongside your favorite Polish dishes such as pierogi, kielbasa, or roasted meats.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 41.0 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 476 mg | 37% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2212 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
