There’s something about spring that always brings me back to my grandmother’s kitchen. The days were getting longer, the windows were open, and the smell of butter, onion, and fresh dill meant only one thing: young cabbage was in season. Time for Easy Polish Braised Cabbage:)
This simple dish – młoda kapusta zasmażana – is one of those humble side dishes that tastes like home. It’s buttery, comforting, and full of the fresh, green flavors of spring. My babcia always served it with mashed potatoes and a crispy schabowy, and we’d all ask for seconds.
If you’re living outside Poland, you can still recreate this taste of spring. You just need a small green cabbage (the younger and sweeter, the better), some butter, and a big handful of fresh dill. You don’t need a Polish deli:)
A little taste of childhood – even if you grew up in Chicago, not Kraków.
Ingredients:
- 1 small green cabbage (young or spring cabbage if you can find it)
- 1 medium onion, chopped
- 2 tablespoons butter (plus 1 more for the roux)
- 1 teaspoon all-purpose flour
- Salt and pepper, to taste
- A generous handful of chopped fresh dill (plus more for serving)
Here is a short video on how I make Easy Polish Braised Cabbage:
Instructions:
- Sauté the onion:
In a large frying pan, melt 2 tablespoons of butter. Add the chopped onion and cook until soft and golden. - Add the cabbage:
Roughly chop the cabbage and add it to the pan. Stir well, cover, and cook over medium heat for about 7–10 minutes, stirring occasionally. The cabbage should soften but stay bright in color. Add a few tablespoons of water if needed. - Make the roux:
Once the cabbage is tender, transfer it to a bowl. In the same pan, melt another tablespoon of butter. Add 1 teaspoon of flour and cook for about a minute, stirring constantly – this makes a light roux. - Combine everything:
Add a splash of the water from the cooked cabbage into the roux and stir until smooth. Return the cabbage to the pan and toss everything together until coated and slightly thickened. - Finish with dill:
Stir in a big handful of fresh chopped dill. Taste and adjust seasoning with salt and pepper. - Serve:
Top with extra dill and serve warm – it’s the perfect side dish for mashed potatoes and a Schabowy pork cutlet, especially in spring.
Maybe you grew up eating this dish at your babcia’s house. Maybe you’re trying it for the first time. Either way, this Easy Polish Braised Cabbage is one of those quiet stars of Polish cuisine – simple, seasonal, and full of heart.
Even if you’re far from Poland, you can bring a little piece of home to your table with dishes like this. Smacznego!
Did your babcia add sugar or vinegar to hers? Every region is a little different – tell me how you remember it!
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