Tender Cabbage Kapusta Zasamazana

Experience comfort food at its finest with Tender Cabbage Kapusta Zasamazana, a traditional Polish braised cabbage dish enriched with a velvety roux for a luxurious texture. This hearty recipe features tender green cabbage cooked with sautéed onions, grated carrots, and fragrant bay leaf, all simmered in a light vegetable or chicken broth for deep, savory flavor. The addition of a golden, buttery roux thickens the dish to perfection, while optional apple cider vinegar adds a subtle tangy kick. Garnished with fresh dill and ideal as a side for pierogi, kielbasa, or roasted meats, this dish is a wholesome and flavorful celebration of simple, rustic cooking. Perfect for weeknight dinners or festive gatherings, this one-pot wonder is sure to become a family favorite! Keywords: Polish braised cabbage, kapusta zasamazana recipe, tender cabbage side dish, Polish comfort food, traditional Polish recipe.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 medium head (~2 lbs) Green cabbage
• 4 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1 medium, finely chopped Onion
• 2 small, grated Carrot
• 2 cups Vegetable or chicken broth
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon (adjust to taste) Black pepper
• 1 piece Bay leaf
• 1 tablespoon (optional, for added tanginess) Apple cider vinegar
• 2 tablespoons, chopped (for garnish, optional) Fresh dill

Directions

Step 1

Remove any tough outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and chop it into thin shreds.

Step 2

In a large pot or deep skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion and grated carrots, sautéing for 5-7 minutes until softened and fragrant.

Step 3

Add the shredded cabbage to the pot. Season with salt, pepper, and add the bay leaf. Stir well.

Step 4

Pour in the vegetable or chicken broth. Cover the pot and let the cabbage cook on medium-low heat for 20-25 minutes, stirring occasionally, until it is tender and most of the liquid has reduced.

Step 5

Meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the flour and stir constantly for 2-3 minutes to make a roux. The mixture should turn lightly golden and smell nutty.

Step 6

Gradually add the roux to the cabbage mixture, stirring constantly to avoid lumps. Cook for an additional 5-7 minutes, until the mixture thickens to your desired consistency.

Step 7

Taste and adjust the seasoning. If you prefer a tangier flavor, stir in the apple cider vinegar at this stage.

Step 8

Remove the bay leaf before serving. Transfer the cabbage to a serving dish and garnish with freshly chopped dill, if desired.

Step 9

Serve warm alongside your favorite Polish dishes such as pierogi, kielbasa, or roasted meats.

Nutrition Facts

Serving size	1734.4 grams (1734.4g)

Amount per serving	% Daily Value*
Calories	838

Total Fat 48.70g	62%
Saturated Fat 26.10g	131%
Polyunsaturated Fat 1.40g
Cholesterol 132mg	44%
Sodium 4603mg	200%
Total Carbohydrate 91.30g	33%
Dietary Fiber 28.80g	103%
Total Sugars 41.00g
Protein 19.90g	40%

Vitamin D 9IU	45%
Calcium 476mg	37%
Iron 7mg	37%
Potassium 2213mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 9.0%

Carbs: 41.4%