Red Cabbage with Apples (Polish, Regional) - photo 1
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Red Cabbage with Apples (Polish, Regional)

Main Dishes Regional Cuisine of Poland 20 min Easy 26 wyświetleń ~21.35 PLN - (0)
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Description

Gently braised red cabbage with apples is a classic spring dish of Polish cuisine that combines the sweetness of fruit with the fresh acidity of apple cider vinegar. The dish has a contrasting texture — soft yet slightly crunchy cabbage and tender pieces of apple — as well as an intense ruby color. It works well as a standalone warm main dish, a side to roasted meat (e.g., duck, pork), or a family meal. A simple, quick recipe with a regional twist: optional caramelized bacon or a teaspoon of honey will enhance the flavor.

Ingredients Used

Ingredients (13)

Servings:
4
  • Red cabbage 1000 g
  • Apple 1.7 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Apple cider vinegar 30 ml
  • Sugar 15 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 4 szt. (~4 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~21.35 PLN (5.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the cabbage and remove the outer, wilted leaves. Stand the cabbage upright on the board and cut it in half with a sharp knife, then cut each half into quarters. Remove the tough core: slide the knife in at an angle and cut out a triangle about 2 cm wide. Then finely shred the cabbage: lay the quarter flat and cut long, thin strips about 3–5 mm wide.

Ingredients: Red cabbage
Use a sharp large chef's knife or a slicer. To cut evenly and faster, you can use a mandoline set to thin slices (be careful with your fingers).
2

Peel the onion and cut it in half. Slice half of each half into thin half-moons (about 2–3 mm). Wash the apples, cut them into quarters, remove the cores, and then cut them into small pieces about 1–1.5 cm on each side (they don't have to be perfect).

Ingredients: Onion, Apple
Use a cutting board with a non-slip surface. If the apples or onions start to slip, cut a small slice off the bottom to create a stable base.

Sautéing

3

Heat a large skillet or a wide pot with a thick bottom (diameter 26–28 cm or a pot with a capacity of 3–4 l). Pour in the rapeseed oil and add the butter. When the butter melts and starts to foam slightly (after about 30–60 seconds), add the chopped onion and sauté over medium heat for 3–4 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden.

Ingredients: Rapeseed oil, Butter, Onion
Use a pan with a lid. A wooden spoon or silicone spatula is best for stirring. Do not fry the onions over too high heat — they can burn and add bitterness.
4

If you are using smoked bacon (optional), fry it now in a separate small pan without adding any fat until it is golden and crispy (about 5–6 minutes). Transfer to a plate lined with paper towels to drain the fat. You can either pour off the bacon fat or add it to the cabbage for extra flavor.

Ingredients: Smoked bacon
Use a small pan with a diameter of 20 cm. If you don't want to fry the bacon, skip this step.

Stewing

5

Add the chopped cabbage and diced apples to the sautéed onion. Stir vigorously for 1–2 minutes until the ingredients are well combined. Add sugar, bay leaf, and allspice. Pour in the apple cider vinegar and add about 50–100 ml of hot water (enough to moisten the bottom, but not to cover the cabbage). Cover the pan and reduce the heat to low/middle-low.

Ingredients: Red cabbage, Apple, Sugar, Bay leaf, Apple cider vinegar
Use a measuring cup or mug with hot water. Don't add too much water — the cabbage should be braising, not boiling in water. If you want it more sour, add more vinegar, but do it gradually.
6

Simmer covered for 10–12 minutes, uncovering and stirring every 3–4 minutes to prevent the ingredients from burning and to ensure they soften evenly. The cabbage should be tender but still slightly crisp — when a fork easily pierces the cabbage, it is ready.

Ingredients: Red cabbage, Apple, Apple cider vinegar
Set the timer for 12 minutes. If the cabbage is still hard after that time, simmer for another 3–5 minutes. If there is too much liquid, uncover and cook without a lid for 2–3 minutes to evaporate the excess.

Seasoning and finishing

7

After removing the lid, take out the bay leaf and allspice. Season with salt and black pepper to taste. If you want, add honey instead of some of the sugar (optional) — add a spoonful and mix well. Taste and if necessary, add a bit of vinegar or sugar to achieve a balanced flavor (sweet and sour).

Ingredients: Salt, Black pepper, Honey, Sugar, Apple cider vinegar
Taste with a teaspoon — the sweetness and acidity should balance each other. When adding honey, remember that it is sweeter than sugar, so add less than the specified amount of sugar.

Serving

8

Transfer the cabbage to a serving platter or individual plates. If you prepared bacon, sprinkle it over the cabbage just before serving. Serve hot as a main dish with potatoes or as a side to roasted duck or pork loin. You can garnish with a few slices of raw apple for contrast.

Ingredients: Smoked bacon, Apple
Use a wide platter — the dish looks great in a contrasting light dish. Add the bacon at the end to keep it crispy.

Fun Fact

💡

Red cabbage with apples is a traditional dish found in many regions of Poland — in older cookbooks, the addition of vinegar and spices (bay leaf, allspice) was meant not only to enhance the flavor but also to preserve the cabbage for longer storage.

Best for

Obiad rodzinny Świąteczny obiad (np. do kaczki) Wigilijny stół jako danie na ciepło

Tips

🍽️ Serving

Serve hot, seasoned with freshly ground pepper. Boiled potatoes, gnocchi, pearl barley, or roasted meat (duck, pork loin) are suitable side dishes. For a contrast in texture, add a few pieces of crispy bacon or toasted walnuts to the plate.

🥡 Storage

Store in the refrigerator in an airtight container for 3–4 days. To reheat, warm on low heat with a little water or covered in the microwave — do not cook too long to avoid becoming mushy. Freezing is not recommended, as the texture of the cabbage and apples will soften.

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