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Kapusta Maślana

POLAND

Cabbage-haters: this dish will change your mind, I'm sure of it

SUBMITTED BY

Joanna

Joanna’s cabbage dish is the ultimate comfort food. Kapusta Maślana, a traditional Polish dish, is a delightful and savory combination of cabbage, butter, and seasonings. Known for its rich and comforting flavors, this dish is a staple in Polish cuisine. The name “Kapusta Maślana” translates to “buttery cabbage,” which perfectly captures its essence. The dish is often prepared with tender, finely chopped cabbage that is gently simmered in butter, sometimes with a hint of garlic or onion, creating a mouthwatering, creamy texture.

This flavorful dish is commonly served alongside meats like sausages or roasted pork, and it pairs perfectly with potatoes. It’s a popular choice for family gatherings, holiday meals, and traditional Polish feasts. Many people also enjoy Kapusta Maślana as a hearty side dish to balance out heavier meals.

What makes Kapusta Maślana stand out is its versatility. While the basic recipe uses cabbage and butter, variations can include adding other ingredients such as mushrooms, herbs, or even bacon for added depth. Whether you’re familiar with Polish cuisine or looking to try something new, Kapusta Maślana offers a delicious taste of Poland that’s easy to prepare and sure to impress. Enjoy the simplicity and warmth of this timeless dish at your next meal!

Kapusta Maślana

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Ingredients
  

  • 1 lb pork shoulder chopped into 1 in. chunks
  • 1 medium yellow onion diced
  • 1-2 carrots cut into small circles, or half moons if the carrots are quite large
  • 1 head (or less) green cabbage chopped into approximately 1 in. squares. This is easiest if you chop the cabbage into 1 in. thick circular "steaks", then chop these like a grid to get your squares
  • 2-4 Tbsp butter
  • 1 chicken bouillon cube
  • heavy cream to taste
  • salt & pepper to taste

Instructions
 

  • Brown your pork and onions. Heat your medium pan/skillet on medium high heat with a bit of oil or butter on the pan. Add your pork and cook until it is nicely browned. Season with salt and pepper. Add 1 Tbsp of butter to the pan with pork and add your diced onions. Cook for 3-5 minutes until the onions are softened.
  • Dissolve your bouillon cube in a quarter cup of boiled water until fully dissolved, add your dissolved bouillon to the pan with the pork and onions, along with the rest of the boiled water. Make sure all the meat and onions are about half covered in liquid, you may need to add some extra water. Cover your pan and let the meat braise at medium heat for up to 1½-2 hours or until it is melt-in-your-mouth soft.
  • Meanwhile, heat your bigger non-stick pot to medium heat and melt 1 Tbsp of butter. Add your carrot and fry for 3-5 minutes until slightly golden. Add 2 more Tbsps of butter to the pan and start adding your cabbage. Keep stirring and adding the rest of your butter and cabbage. The goal here is to lightly cook your cabbage, so it is more steamed than fried. It should be softened but not mushy. Cook for about 10 minutes.
  • When the meat is soft, add the contents of your pan into the pot with the cabbage carrots. Stir to combine and add your heavy cream to taste. I find about a quarter cup of cream is usually enough, but you can adjust to taste. Cook on medium heat for about 5-10 minutes to let the flavors combine and heat through. Season with salt and pepper to taste. There should be more cabbage than liquid, just enough to keep it saucy and moist.
  • Eat in a bowl with a spoon.
Course: Dinner
Region: Europe

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