Kapusta (Polish Braised Cabbage)
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 tablespoon water
- ¼ teaspoon salt
- ⅛ teaspoon 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.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Sarah
Thanks for the recipe. It is similar to ours but we use a LOT of bacon and then slowly bake in beer (Polish) and Riesling wine:
Cut 1 lb. of bacon in small prices, cook till crispy and set aside.
Use 2 tbsp bacon grease to sauté 2 onions till soft , add 1 tbsp sugar to caramelize.
Cut 1/2 head of cabbage and shred. Add to onions and return bacon to pot.
Add 32 oz of sauerkraut (I use Boars head)
Add 1 12 oz bottle of beer and a bottle of Riesling wine.
Cool on cooktop on low heat for 3 hours. Kapusta will be a golden brown.
Finish with 3 tbsp of butter.
It is better if it sits for 2 days and then is reheated with the butter.
My wine group has a "Kapusta Challenge” this week. I will tell you how I do!!
This sounds delicious John! We love how many ways there are to make Kapusta! Thanks for sharing! Good luck in your "Kapusta Challenge".
My mom’s savory kapusta Recipe from my Babci is cabbage, silver floss sauerkraut, onions and yellow split peas in a stick of of butter with salt and pepper. She slow cooks pork ribs and shreds the meat to add into it. I am very interested in expanding on this recipe and trying some other versions but I really love my mom’s version.
That sounds delicious! I love the addition of the split peas and pork ribs!
My Babcia's version, either from where she grew up in the area now in Belorus, or from Warszawa, is one with apple and lemon juice. It is found in Alina Zeranska's book (she was a close friend of my aunt in Washington DC) and as i am a vegetarian i don't bother with pork or fat, so it's also healthier. the flavor comes from the apple, a couple of stalks of celery and bay leaf salt pepper and sugar, and of course the cabbage itself ---gets better every time it's reheated!
That sounds delicious! Thanks so much for sharing!
Our family made kapusta with sauerkraut, cabbage, potatoes diced, split peas and ham or bacon, depending on what was on hand.
Sounds delicious! Thanks for sharing!
Wow so many recipes.
My mom made what I remember she called kiszona kapusta.
She used what I remember was fat back.
She cut that up into cubes.
Using the grease, she added the sauerkraut. Added salt and pepper.
I think she added caraway seeds.
After it browned, she added kielbasa.
I hope I got it right, but that's what I remember.
If anyone is familiar with this or knows what else needs to be done or added, please let me know.
Sounds delicious! Thanks for sharing!
My mom made hers similar to your recipe but she added kluski a homemade egg noodle to it
Sounds delicious! Thanks for sharing!
My mum cooked Kapusta all the time with bacon, salt,pepper and with sauerkraut, with pierogi or European sausages. They were delicious! I would love to here about you're adventure in Poland, I would like to visit my mothers beautiful country.
That sounds delicious! Poland is a beautiful country! We talk a bit about our trip (mostly what we ate) in this article: https://www.curiouscuisiniere.com/eating-poland/ and in many of our Polish recipes as well. Hopefully you are able to visit some day!
Mom kept it simple. Saurkraut, bacon, salt and pepper in a gravy made with the bacon grease. Not the healthiest but oh so good.
Sounds delicious!
My Mother used to make what she called Kapusta it included sauerkraut, green split peas, diced onion and caraway seeds. Cooked in a pot on the stove.
There seems to have been something similar with rotini noodles, saurkraut, cream of mushroom soup, caraway seeds. This was baked in the oven. I think this was referred to as loose pierogi.
How fun! Thanks for sharing Jim!
Hello all I have been raised on kapusta that was a mixture of fresh cabbage and sauerkruat also has green and yellow split peas ,a couple garlic cloves that are boiled with country spare ribs ,also saute diced onions , sometimes I make it more like a soup and others a thicker stew all in all a great filling meal . Thanks for the option you have shared with us ....
Thanks for sharing your family's kapusta! I like the addition of the split peas!
The Kapusta I make is boiled-you add salt, pepper, vinegar, and sugar to taste. Then you add sautéed butter and onions. You continue to add vinegar and sugar to taste. It's literally sweet and sour. This is the only way I knew how to cook and eat it growing up in Northwest Ohio.
Thanks for sharing your version Josie! It sounds tasty!
Do you have recipe?
My Ukrainian grandmother chopped cabbage and fried it with onions and loads of butter and salt and pepper for her pierogi filling, It was delicious, Don't remember her ever having sauerkraut around,
Sounds tasty Beverly! It's fun how many different versions there are!
I remember something my mom called sour cabbage kapusta. Had cabbage, sour kraut and pork stewed together. She would dice onions and bacon or salt pork and fry it, mash it into potatoes, and serve the sour cabbage over the potatoes. Wish I learned how to make it before she passed away.
That sounds wonderful Beverly!
This is definitely not the Kapusta that I grew up with and there was no bacon or garlic involved at all. I make the kind that my mother made and have updated it to make it easier to prepare. I also make mine in my mom's pressure cooker. Mine is a combination of fresh cabbage and rinsed sauerkraut. Its base is either beef or pork and has fresh and smoked sausage (keilbasa) cooked in it. For seasoning I use the bay leave and another secret ingredient. It is absolutely delicious!!!
Hi Irene. It is incredible how many versions of Kapusta there are. As many as there are families making Kapusta! Your family's version sounds very tasty! We'll have to give it a try this way sometime!
Would love to try your recipe.
Thanks Darlene. We hope you enjoy it!
Having just travelled to Poland and tried this dish I am intrigued now to try yours. I can't wait to make it at home and yes, the bacon was the ticket. I loved my trip to Poland and being able to try the dishes at home is going to be a lot of fun. Thank you for the recipe.
It sounds like you enjoyed the trip. Polish food is a favorite of ours. We hope you enjoy the recipe!