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.
50% polish, grew up eating this, pretty much as you've elaborated in this recipe. Mom would add corn in summertime (her family had settled in midwest, lol). Dad's family would do the 1/2 raw cabbage, 1/2 rinsed sauerkraut, with mushrooms, flour to thicken and over mashed potatoes. Touch of sour cream. Both are still among my favorite comfort foods!
We love the idea of adding corn in the summer! Thanks for sharing Celeste!
I’m making Kapusta now! My Babcia’s recipe was handed to me. I’m teaching my 20 y.o.son.(I’m 57 fine Polish stock. Lol)
Pork, yellow split dried peas, large jar of Saurkraut, small head of cabbage.. salt and pepper to taste. When we were very young a spoonful of dry mashed potato was put in the “special Kapusta bowls” and the finished Kapusta was ladled over that. Now I don’t wonder why it is so comforting to me. Yum.
But I may try bacon in it as you suggested. Everything is better with bacon!
Yum yours sounds delicious! Thanks for sharing!
My father was Polish. When he made kapusta he used some bacon fried, hot bacon fat) added onions, then a tin of sauerkraut rinsed, shredded cabbage, garlic of course, caraway seeds and chunks of kielbasa. So good! I plan to make some tomorrow.
Sounds delicious! Thanks for sharing!
Read the comment about kapusta pierogi in Poland not being sour. My babcia s was like that.It was canned sauerkraut, drained of juice, then rinsed under water in a colander until it was mild... Just a tiny bit of a tang. Then mixed with sauted( in butter) mushrooms and onions and then used as pierogi filling...( Or mixed into cooked noodles if you didn't want to make actual pierogi.... The noodles mix was called shlepe pierogi ( lazy pierogi).... The rinsing is what gives the mild flavor.
Thanks for sharing Marci! I like the idea of lazy pierogi!
My family on both sides are 100% Polish. We are from Michigan. My mom and dad grew up in a town called Hamtramck. Mom mom made kapusta starting with salt pork and onions sauteed then added chopped cabbage and one small can of sour kraut for added flavor. Thats all I remember but it sure was good. She would also make Keishka from the Polish bakery.
Hi Darlene. Those sound delicious! Thanks for sharing!
Hi it’s been awhile since cooking kapusta the way my parents and grandparents did it. Here’s our version:
Marinate your cut cabbage in apple cider overnight in the refrigerator. Discard the liquid the next day and simmer pieces of salt pork or pork belly (careful to not brown it up)after a few minutes add your cut up cabbage and onions and continue to simmer on low heat, try not to brown up the onion and cabbage. After several minutes add water , our recipe calls for water with a little apple cider.
Be sure to leave the pork belly or salt pork in with the cabbage as it cooks. Do not add any salt or pepper at this point only bay leaves . Save the salt and pepper for the end. Remember to keep an eye on the cooking, add water when needed. After an hour of cooking remove the bay leaves and pork pieces. Now add your salt and pepper to taste. For a perfect finish, try cooking your fresh polish sausage (not smoked) by placing it on top of your simmering cabbage during the last 20 minutes of cooking. The flavor from the sausage adds a special taste to your kapusta. I like to do my final salt and pepper seasoning after cooking the sausage with the cabbage.
Thank you so much for sharing Peter!
My Mom's kapusta called for for vinegar and browning flour in bacon grease and adding it to the cooked cabbage. However, I could never get it right. I hope to try your recipe next.
Those sound like delicious additions! Hope you enjoy our recipe!
My grandmothers kizuna kapusta was made from fresh cabbage, onion, bacon (lots of bacon and bacon grease), brown sugar and apple cider vinegar. She always boiled the cabbage and onions and kept some of the water to mellow the vinegar and sugar. Always served over mashed potatoes.
Sounds delicious! Thanks for sharing!
Your Kapusta recipe with bacon and cabbage sounds amazing and can't wait to make it ... My husband's family (mother's side ) came from Cech Republic Bratislava .. and makes Kapusta with shredded cabbage or rinsed sauerkraut .. for all the holiday's especially Christmas.... with spare ribs or ham hoc always so good as not real sour... I have always wanted to make pierogi as I am Italian and we make several ravioli in our family..very similar dough so will be making all three variations of your pierogi ... so exited to get started thank you in advance as my mouth is already watering...
Hope you enjoy the recipes!
Living in Australia my grandparents immigrated during the war. Growing up my Grandma would make this with sauerkraut and fresh cabbage. I think she also put a hint of paprika in too. Haven’t had it in years but will need to make soon. After all my surname is actually Kapusta!!!
How fun! Hopefully our recipe brings back fond memories!
All of these recipes & variations sound so delicious!
A Polish friend of mine once told me my family recipe was more like Bigos than kapusta. Whatever the case its one of my favorite comfort foods & I can't wait to play around in the kitchen with some of the ingredients everyone has shared.
Thank you so much Heidi! We hope you enjoy the recipe and find a dish that reminds you of your family's!
All I have on hand is red cabbage, so I’m going with that.
We love braising red cabbage, and I bet red cabbage would be just as delicious in this dish! Enjoy!
We rinse the sauerkraut first, to take the bite out, We use tiny chopped salt pork and bacon with lots of caraway,seeds.
Sounds delicious! Thanks for sharing!
I was shoosded out of the room for most family drama... but my Dziadziu and my dad - Polish (obv!) And German, respectively - would let me stay in the kitchen!
Mom made "kapusta" with sauerkraut and fresh cabbage and carraway... and I think - a sploosh of ketchup!
Now an adult with adult kids who love anything Polish.. I'm looking to try Kapusta!
What fun memories! How interesting to add ketchup! HOpe you enjoy making your own and carrying on the tradition!
My mother used salt pork (probably cheaper than bacon) and only used sourkraut, no fresh cabbage. Yes. Yes. Yes. Lots of garlic too.
Thanks for sharing Dennis! Sounds tasty!