Młoda Kapusta Zasmażana
When young cabbage shows up in Poland, it’s a sign that real cooking season begins — light, fresh, and full of flavor. Poles need Fried Young Cabbage with Bacon to feel a real Spring:)
This dish is one of those everyday classics. Nothing fancy, just a few simple ingredients, but prepared the right way, it turns into something truly comforting. Soft cabbage, smoky bacon, a touch of butter, and lots of fresh dill.
It’s the kind of food many of us remember from home — served with potatoes and a proper Polish cutlet on the side.
Ingredients
- half head young cabbage, shredded
- 100g (3.5 oz) bacon, diced
- half onion, finely chopped
- salt and black pepper to taste
- a small knob of clarified butter
- 1 teaspoon flour
- a handful of fresh dill, chopped
Here is a short video on how I make Fried Young Cabbage with Bacon:
Instructions
1. Start with the Bacon
In a large pan, fry the diced bacon until it releases its fat.
Once the fat is rendered, add the chopped onion and cook until soft and lightly golden.
2. Add the Cabbage
Add the shredded cabbage to the pan.
Season with salt — this helps the cabbage release its juices faster.
If needed, you can add a small splash of water to help it soften.
Cover and let it cook gently for about 10–15 minutes, stirring occasionally, until tender.
3. Make a Quick Butter Roux
Push the cabbage to one side of the pan.
In the empty space, melt a little clarified butter and add 1 teaspoon of flour.
Cook for about a minute, stirring, until lightly golden.
Then mix everything together thoroughly.
This step gives the dish a slightly thicker, more velvety texture — very traditional in Polish cooking.
4. Finish with Dill
Add a generous handful of fresh dill, mix, and turn off the heat.
How to Serve
Serve warm with:
- boiled potatoes
- kotlety mielone (Polish meat patties)
- schabowe (breaded pork cutlets)
- or even simple fried eggs
Tips from My Kitchen
- Clarified butter adds a deeper, richer flavor
- Don’t skip the dill — it’s essential
- Salt early so the cabbage softens faster
- The bacon fat is your main flavor base — no need for extra oil
This is Polish home cooking at its best — simple, seasonal, and full of flavor.
Because sometimes all you need is cabbage, bacon, and a good pan to make something that tastes like home.
If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and public more delicious recipes for You. www.buymeacoffee.com/cookinpolish.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Will you try Fried Young Cabbage with Bacon?
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