Kapusta Zasmażana
The Quirky Foodster Team
Ingredients
- Sauerkraut, drained — 500 g (1 lb 2 oz)
- Fresh cabbage, shredded — 1/2 head
- Onion, chopped — 1
- Butter — 2 tbsp
- Flour — 2 tbsp
- Stock or water — 240 ml (8 fl oz)
- Bay leaf — 1
- Salt and pepper — to taste
Method
- Combine the sauerkraut, fresh cabbage, onion, bay leaf and stock or water in a pot.
- Bring to a simmer and cook, covered, for 30–35 minutes until the cabbage is tender.
- Melt the butter in a separate small pan and whisk in the flour to make a light roux, cooking for 1–2 minutes.
- Stir the roux into the cabbage mixture, mixing well, and simmer for a further 8–10 minutes until thickened.
- Season with salt and pepper before serving hot.
Introduction: Braised sauerkraut and cabbage cooked with a light roux, a tangy and comforting Polish side dish.
Cultural Background: This braised cabbage dish reflects Poland's deep tradition of sauerkraut cookery, the tangy fermented cabbage mellowed and enriched through slow cooking with a simple butter-flour roux.
Tips: Cook the roux briefly before adding it to the cabbage, as this removes the raw flour taste. Adjust the ratio of sauerkraut to fresh cabbage to taste for more or less tang.
Variations: Add a little diced bacon or kielbasa for extra flavour and heartiness. Include a pinch of caraway seeds for a traditional touch.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: What is 'zasmażana'?
A: A Polish cooking term referring to a dish thickened with a light roux of butter and flour, a common technique in traditional Polish cooking.
Q: What is this dish typically served with?
A: Roasted or grilled meats, pierogi, or other hearty Polish mains.
- Sauerkraut, drained — 500 g (1 lb 2 oz)
- Fresh cabbage, shredded — 1/2 head
- Onion, chopped — 1
- Butter — 2 tbsp
- Flour — 2 tbsp
- Stock or water — 240 ml (8 fl oz)
- Bay leaf — 1
- Salt and pepper — to taste
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