Our Kapusta recipe transforms simple cabbage into a flavorful Polish side dish that is studded with bacon!
Polish Cabbage
Kapusta (pronounced kah-POOS-tah) is not so much the name of a dish as it is the name of the main ingredient. You see, in Polish, ‘kapusta’ means ‘cabbage’.
So, to say there is only one way to prepare authentic, Polish kapusta, would be like saying that there is only one way to prepare black eyed peas in the Southern United States. Or, like saying there is only one way to prepare green peas in England.
It’s just silly.
The many faces of Kapusta
Kapusta can be thick, like mashed potatoes, or runny, like a soup. It could be thickened with flour, or not. It could be seasoned with paprika, or bay, or dill, or sugar, or just simply salt and pepper. Or, it could include tomatoes, potatoes, mushrooms, onions, or some form of pork.
You’re starting to get the picture.
It doesn’t even have to start off with cabbage. Well, it doesn’t actually have to start off with fresh cabbage. Some cooks use sauerkraut as the base for their kapusta, while others use a mixture of half sauerkraut and half fresh cabbage.
The real confusion comes in because, while each of these preparations may have their own proper (long) name, (kapusta kiszona, for example, is the actual Polish term for sauerkraut), it is quite common to hear all of them simply referred to as ‘kapusta’.
Our Polish Kapusta Recipe
When we traveled in Poland, the kapusta that we encountered was more often savory, rather that sweet or tart.
While some restaurants may have blended fresh cabbage and sauerkraut, many of them lacked a sour tang, making us think that they were using entirely fresh cabbage. These versions they served alongside pierogi, sausages, pork chops, you name it. They were what we simply considered a cabbage dish, rather than something closer to a German sauerkraut.
So, it is a recipe for that savory version of kapusta that we are sharing with you today.
It is such an incredibly simple dish, you might find yourself wondering where all the flavor comes from.
One word.
BACON!
A simple braising with bacon and onions, and a little salt and pepper is all that a nice head of cabbage needs. These ingredients transform it into something super flavorful and comforting.
Will you give it a try?
We’re curious! If your family is Polish, what kind of kapusta did you grow up with? Leave us a comment, and tell us about it!
Kapusta (Polish Braised Cabbage)
Ingredients
- 2 oz (3-4 strips) bacon, diced
- 1 onion, diced
- 1 garlic clove, minced
- ½ small head cabbage (roughly 1 lb), shredded
- 2 Tbsp water
- ¼ tsp salt
- ⅛ tsp ground black pepper
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.
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Janice
Saturday 28th of October 2023
My Dad was Czech and his Mom made it by boiling the chopped cabbage, drain then cook up bacon and use the bacon drippings to make a thickener or Rue with flour, Put the bacon and rue into the drained cabbage then Add tomato juice, my Dad always added some sugar to cut the acidity of the tomato flavor also brought out the flavor of the dish.
Sarah - Curious Cuisiniere
Thursday 2nd of November 2023
Sounds delicious! Thanks for sharing Janice!
Kimberly Sabol
Sunday 27th of August 2023
We are polish and grew up on kapusta. I was searching for this particular recipe because this is the same recipe I'm used to. The only difference being that instead of bacon, my dad started with rendered pork fat, same difference to a degree. We usually had capista with braised pork steak and gravy and kartofla (sp) mashed potatoes. And sometimes a glass of buttermilk with salt and pepper that you could dip your fork full of mashed potatoes into. Mmmmm... Those memories! So thank you for this recipe I am definitely going to make this myself for the delicious memories. Kim S
Sarah - Curious Cuisiniere
Monday 28th of August 2023
Yum! Thank you for sharing Kimberly.
Jackie
Tuesday 10th of January 2023
Ukrainian Grandmother married to Polish Grandfather, always made kapusta as a soup. She braised beef short ribs with cabbage, onions, couple of bay leaves, caraway seeds, salt, pepper and water to cover. Slow cooked for several hours on the back of the stove and just writing this makes me remember the smell - delicious.
Sarah - Curious Cuisiniere
Monday 16th of January 2023
Yum! Thank you for sharing!
Julie
Thursday 15th of December 2022
Hi Sarah, your recipe for Kapusta looks amazing! Whether you are cooking one, or many Pierogi, it's always the same word. Pierogi!! Enjoy, Julie
Sarah - Curious Cuisiniere
Thursday 15th of December 2022
Thank you Julie!
Ray Krawiec
Thursday 16th of December 2021
I braise some beef ribs or if I can’t find those I use beef shanks , once braised I put them into the cabbage along with mushrooms , caraway seed and 2 diced medium Granny Smith apples and let that simmer for a couple of hours . I then add a jar of sauerkraut and let it all simmer another hour or two , you can use more kraut if you like according to your taste .
Sarah Ozimek
Sunday 19th of December 2021
Yum! Thank you for sharing!