Braised Cabbage Krakow Style with Onion and Caraway Seeds - photo 1
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Braised Cabbage Krakow Style with Onion and Caraway Seeds

Regional Cuisine of Poland Additions Additions 90 min Medium 5 wyświetleń ~13.12 PLN - (0)
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Description

Traditional stewed cabbage from Kraków is a winter side dish that pairs wonderfully with roasted meat, sausage, or potatoes. The base is well-prepared sauerkraut slowly stewed with onion, caraway seeds, and a delicate sweet-and-sour finish. In the Kraków version, attention is paid to the balance of acidity and sweetness, which is why a small amount of sugar or apple is often added, along with fat for a creamy texture. The dish has a deep, aromatic scent of caraway and marjoram, golden onions, and soft, juicy pieces of cabbage. Visually, it is presented as a soft, slightly glossy mass with a creamy-gray-greenish straw color, dotted with darker caraway seeds, making it perfect for winter dinners and festive tables.

Ingredients Used

Ingredients (11)

Servings:
4
  • Sauerkraut 800 g
  • Onion 2 szt. (~300 g)
  • Butter 50 g
  • Rapeseed oil 15 g
  • Sugar 10 g
  • Water 200 ml
  • 🌿 Przyprawy
  • Cumin 2 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Apple 0.8 szt. (~150 g)
  • Marjoram 2 g
💰 Szacowany koszt dania: ~13.12 PLN (3.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare the cabbage: pour 800 g of sauerkraut into a large colander placed over a bowl and squeeze out the juice thoroughly with your hands (press hard for 1-2 minutes). If the cabbage tastes very sour, rinse it briefly with cold water (rinse with water in the colander), and then squeeze it out again. Transfer the drained cabbage to a large bowl.

Ingredients: Sauerkraut
Use a large strainer and rubber gloves if you want to protect your hands. Don't squeeze the cabbage too gently — too much juice will make the braising take longer. If the cabbage has large pieces, you can chop them a bit with a knife.
2

Peel 300 g of onion (about 2 medium onions). Cut the onion in half, place the flat side on the board, and slice it into thin half-moons or dice it finely according to your preference. If you are using an apple (optional), peel it, remove the core, and cut it into small cubes with a side of about 5 mm.

Ingredients: Onion, Apple
Use a sharp chef's knife and a cutting board. Slicing into thin pieces will give a softer texture after stewing; finely dicing the apple will break down faster and meld the flavors.

Thickening and sautéing

3

In a large, wide pot with a thick bottom, heat 50 g of butter together with 15 g of rapeseed oil over medium heat (heating for 1-2 minutes). Add the chopped onion and sauté for 5-7 minutes, stirring every 30-60 seconds with a wooden spoon, until the onion is golden and translucent. Sprinkle 10 g of sugar over the onion after 2-3 minutes of cooking to aid in caramelization. If you are using an apple, add it now and sauté together for 2-3 minutes until it softens.

Ingredients: Onion, Butter, Rapeseed oil, Sugar, Apple
The best is a wide pan or a pot with a capacity of at least 3 liters and a thick bottom; this will prevent burning. Be careful not to have the heat too high — the onion should be glazed, not burnt. If it starts to burn, reduce the heat.

Stewing

4

Add 800 g of prepared sauerkraut, 2 g of caraway seeds (whole seeds lightly crushed by hand or in a mortar), and 200 ml of water to the pot. Mix everything so that the onion and apple evenly surround the cabbage. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot with a lid, and simmer for 40-50 minutes. Every 10-12 minutes, remove the lid and stir with a wooden spoon to prevent the cabbage from sticking and to ensure it cooks evenly. If the bottom of the pot becomes dry, add 1-2 tablespoons of water.

Ingredients: Sauerkraut, Onion, Cumin, Water
Use a large, heavy pot (ceramic or cast iron/thick bottom) — it distributes heat evenly. Simmering on low heat (small flame) gives the best tenderness and brings out the flavors. If the cabbage is still too sour after simmering, add another teaspoon of sugar or a tablespoon of butter to soften the taste.

Finishing

5

After 40-50 minutes, check the tenderness of the cabbage: it should be soft, not fibrous, reduced to a smooth consistency with noticeable caraway seeds. Season to taste with 5 g of salt and 2 g of pepper (add gradually and taste). If you are using marjoram (optional), add 2 g of dried marjoram 5 minutes before the end of cooking. Finally, add 10 g of butter (a small piece), stir to give the dish a shine and creaminess.

Ingredients: Butter, Salt, Black pepper, Marjoram
Taste the cabbage before adding salt — often you won't need much. Add spices gradually. Use a wooden spoon for mixing to avoid scratching the pot.

Serving and storage

6

Serve the hot cabbage as a side dish to roasted duck, pork, pork chops, or with potatoes. Use a slotted spoon to place a portion on the plate to avoid taking excess fat. For a more rustic look, sprinkle a few whole caraway seeds on top.

Ingredients: Cumin
It's best to serve in shallow, wide plates. The dish will taste better if you prepare it the day before and reheat it — the flavors will meld.

Fun Fact

💡

In Krakow, sauerkraut was a traditional addition to winter meals — thanks to fermentation, vitamins were preserved for the long winter months. Caraway in cabbage has been used for centuries as it was believed to aid digestion of heavier dishes.

Best for

zimowy obiad świąteczny stół

Tips

🍽️ Serving

Serve with roasted meat (duck, pork) or with mashed potatoes. For a flavor contrast, add apple sauce or beetroot next to it. If serving with sausage, place the cabbage under the sausage to absorb the meat's aroma.

🥡 Storage

Store in an airtight container in the refrigerator for up to 4 days. After cooling, the flavor becomes more pronounced. Reheating: gently heat on low with a little water or butter, stirring occasionally to prevent burning. Portions can also be frozen for up to 3 months (thaw in the refrigerator before reheating).

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