Silesian-style Stewed Cabbage

Ingredients

In this adaptation, the Italian cavolo alla vicentina is transformed into a Silesian-style stewed cabbage dish. The original recipe is modified to incorporate the flavors and ingredients commonly found in Silesian cuisine. The addition of bacon and onions adds depth and richness to the dish, while the cooking technique is adjusted to achieve the desired texture and taste. This adaptation aims to capture the essence of Silesian cuisine while paying homage to the original Italian dish. We alse have the original recipe for Cavolo alla vicentina, so you can check it out.

• 1 large head of cabbage, shredded (900g / 2 lbs) 1 large head of cabbage, shredded (900g / 2 lbs)
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced bacon and cook until crispy.
2. 2.
   Add the chopped onion to the pot and sauté until translucent.
3. 3.
   Add the shredded cabbage to the pot and stir well to combine with the bacon and onion.
4. 4.
   Sprinkle the caraway seeds, salt, and pepper over the cabbage mixture. Stir to evenly distribute the spices.
5. 5.
   Cover the pot and reduce the heat to low. Allow the cabbage to simmer for about 1 hour, stirring occasionally.
6. 6.
   After 1 hour, add the apple cider vinegar and brown sugar to the pot. Stir well to incorporate the flavors.
7. 7.
   Continue simmering the cabbage for an additional 30 minutes, or until it reaches your desired tenderness.
8. 8.
   Adjust the seasoning if needed, and serve the Silesian-style stewed cabbage hot.

Treat your ingredients with care...

• Bacon — Choose a high-quality bacon with a good balance of fat and meat. If you prefer a smokier flavor, opt for smoked bacon. Alternatively, you can use turkey bacon as a leaner option.

Tips & Tricks

• For a vegetarian version, omit the bacon and use vegetable oil for sautéing the onions.
• Adjust the sweetness of the dish by adding more or less brown sugar according to your taste preference.
• Serve the stewed cabbage with a dollop of sour cream or yogurt for added creaminess.
• This dish tastes even better the next day, as the flavors have a chance to meld together. Consider making it ahead of time and reheating it before serving.
• Experiment with different spices such as paprika or thyme to add your own twist to the dish.

Serving advice

Serve the Silesian-style stewed cabbage as a main course, accompanied by crusty bread or boiled potatoes. It can also be served as a side dish alongside roasted meats or sausages.

Presentation advice

Garnish the stewed cabbage with a sprinkle of fresh parsley or chives to add a pop of color. Serve it in a rustic ceramic dish to enhance the traditional feel of the dish.