Pork chop with potatoes and sauerkraut – nothing better than a combo like this served for dinner.
Cabbage is a vegetable all Poles love, which is obvious when you look at one of our national dish, the bigos.
For such a simple vegetable you can create a multitude of dishes from it: delicious salads, soups, fried cabbage, dumplings, noodles, bigos… too long to write down all. Undoubtedly, their popularity comes also from the budget required to prepare them as cabbage is quite cheap.
Today, I have prepared a recipe for cooked cabbage for you. I think, people eat cabbage this way very often.
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Wash the cabbage, remove its leaves and shred it to small pieces. Cut carrot into small cubes or grate it and add it to the cabbage. Sprinkle with salt, pepper and cumin then pour some water over it, put it on a heat and bring it to a boil. When the water in the cabbage begins to boil, reduce the heat and simmer for 20 minutes.
Cut the onion into small cubes. Fry in butter until golden brown then add it to the boiling cabbage.
After the 20 minutes of simmering, add the cream and tomato purée. Keep simmering for another 20 minutes. Finally, add the finely chopped dill.
I did not use flour or anything else for thickening the cabbage. You can do so if you like or you can simply blend four tablespoons of our cooked cabbage and thicken the whole dish by adding it back to it.
The cabbage should be cut into medium-sized pieces as too big chunks would need more cooking time, but they also overcook quicker.
You can replace the dill with parsley.
Do you like cabbage? If yes, then try our recipe for Red cabbage salad.
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