Stewed cabbage with potatoes
4 servings
20 minutes
Braised cabbage with potatoes is a warm, cozy dish from Polish cuisine filled with deep tradition and homely flavor. In Poland, cabbage is often used in cooking, and this dish is a great example of simple ingredients transformed into a culinary masterpiece. Crispy yet tender cabbage soaked in tomato-vegetable sauce harmoniously complements golden pieces of potato, while garlic and herbs add freshness and zest. The light sweetness of carrots and caramelized onions enhances the depth of flavor, while butter adds tenderness to each spoonful. This versatile dish is suitable for both everyday lunches and cozy family dinners.
1
Cut the potatoes into cubes. Add to a pan with a little heated sunflower oil, season lightly with salt and black pepper, and fry until golden (but not fully cooked). Remove the potatoes to a plate.
- Potato: 4 pieces
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
In the same pan (if needed, add sunflower oil), put the chopped onion, and when it becomes transparent, add sugar. After 2 minutes, add the chopped carrot. Also, add tomato paste and peeled chopped tomatoes, and sauté everything.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Sugar: 0.5 tablespoon
- Carrot: 1 piece
- Tomato paste: 4 tablespoons
- Tomatoes: 2 pieces
3
Chop the cabbage, put it in a pan, and stir. When the cabbage has 'settled' in the pan, add the potatoes, cover with a lid, and turn on high heat. At this stage, it is necessary to stir constantly to prevent burning.
- White cabbage: 0.5 piece
4
When the cabbage is ready (important that it doesn't get mushy like in a solyanka, but remains slightly crunchy), season with salt, black pepper, and red pepper for spiciness. Mix everything well and add finely chopped garlic and chopped herbs. Keep on the heat for another 3-5 minutes, then remove and add butter, cover, and let it sit for 5-10 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
- Garlic: 3 cloves
- Fresh herbs: 1 bunch
- Butter: 1.5 tablespoon
