Kapusta zasmażana (Polish Braised Cabbage)

Ingredients

• 1 medium head of cabbage, finely shredded (about 8 cups) 1 medium head of cabbage, finely shredded (about 8 cups)
• 2 tablespoons butter 2 tablespoons butter
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup vegetable broth 1 cup vegetable broth
• 1/2 cup Greek yogurt (or sour cream) 1/2 cup Greek yogurt (or sour cream)
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 23g, 10g
• Protein: 6g
• Fiber: 7g
• Salt: 1.2g

Preparation

1. 1.
   In a large skillet or Dutch oven, melt the butter over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent and fragrant.
3. 3.
   Stir in the caraway seeds, smoked paprika, salt, and black pepper, and cook for an additional minute to release the flavors.
4. 4.
   Add the shredded cabbage to the skillet and toss well to coat it with the onion and spice mixture.
5. 5.
   Reduce the heat to low, cover the skillet, and let the cabbage cook for about 30 minutes, stirring occasionally, until it becomes tender and caramelized.
6. 6.
   In a small bowl, whisk together the flour and vegetable broth until smooth.
7. 7.
   Pour the flour mixture into the skillet with the cabbage and stir well to combine.
8. 8.
   Cook for an additional 5 minutes, until the sauce thickens.
9. 9.
   Remove the skillet from the heat and stir in the Greek yogurt (or sour cream) until well incorporated.
10. 10.
    Garnish with fresh dill and serve hot.

Treat your ingredients with care...

• Cabbage — Make sure to finely shred the cabbage to ensure even cooking and tender texture.
• Caraway seeds — Toasting the caraway seeds in a dry skillet for a minute before adding them to the dish will enhance their flavor.
• Greek yogurt — If using Greek yogurt as a substitute for sour cream, opt for a full-fat variety to maintain the creamy consistency.

Tips & Tricks

• For a smoky twist, add a small amount of diced smoked bacon or smoked sausage during the sautéing step.
• Adjust the seasoning according to your taste preferences. You can add more smoked paprika for a bolder flavor or increase the amount of caraway seeds for a stronger aroma.
• Serve the Kapusta zasmażana with a dollop of sour cream or Greek yogurt on top for an extra creamy touch.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Kapusta zasmażana as a side dish alongside roasted meats, such as pork or chicken, or as a main course with crusty bread for a satisfying vegetarian meal. It pairs well with a refreshing cucumber salad or pickled vegetables.

Presentation advice

Garnish the Kapusta zasmażana with a sprinkle of fresh dill to add a pop of color and a hint of freshness. Serve it in a rustic ceramic dish to showcase the traditional Polish charm.