📍 Where this dish comes from: Greater Poland (Wielkopolska)
Discover the history of this region →
Discover the history of this region →
Kapusta zasmażana is fresh cabbage braised until tender, distinct from the fermented sauerkraut version elsewhere in this chapter. It’s a genuinely everyday side, mild and comforting, that pairs with nearly anything.
What You’ll Need
Servings: 6 servings
Calories: 120kcal
Ingredients
- 1 small head green cabbage shredded
- 3 tbsp butter
- 1 onion thinly sliced
- 1 tbsp apple cider vinegar
- 1/2 tsp caraway seeds
- Salt and pepper to taste
Instructions
- Melt butter in a large skillet over medium heat.
- Add onion and cook 4–5 minutes until softened.
- Add shredded cabbage and caraway seeds, stirring to combine.
- Cook 15–18 minutes, stirring occasionally and letting it sit undisturbed for a few minutes at a time, until tender and lightly golden at the edges.
- Stir in vinegar, season with salt and pepper, and serve warm.
Nutrition
Serving: 1serving | Calories: 120kcal | Protein: 2g | Fat: 10g | Fiber: 2g
Tried this recipe?Let us know how it was!
Health Benefits
- Cabbage provides fiber and vitamin C, and holds up well to braising.
- A quick, minimal-ingredient side that pairs well with nearly any main dish.
- Caraway seeds carry a long traditional history of digestive support.