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Cabbage with Mushrooms (Christmas Eve)

Pikantne Christmas Eve Dinner Main Dishes 90 min Medium 14 wyświetleń ~17.79 PLN - (0)
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Description

Traditional Polish cabbage with mushrooms is a classic Christmas dish — aromatic, sweet and sour, and full of forest flavor. Made with sauerkraut and dried mushrooms (e.g., porcini), it is a hearty and warming element of the holiday table. The dish has a distinct, complex flavor: the acidity of the cabbage is balanced by the delicate sweetness of sautéed onions and butter, while the intensity of the mushrooms adds depth. It is best served warm as a main dish during Christmas Eve, accompanied by dumplings, pierogi, or on its own with bread. Visually: golden-brown mushrooms, light golden onions, and a creamy consistency of cabbage, served in a large bowl or deep plate. The recipe includes detailed steps for a beginner cook, from soaking dried mushrooms to long simmering of the cabbage, as well as alternatives and tips for preparation.

Składniki (14)

Servings:
6
  • Sauerkraut 800 g
  • Dried mushrooms (porcini or forest mix) 30 g
  • Water (for soaking mushrooms) 300 ml
  • Butter 50 g
  • Rapeseed oil 30 g
  • Onion 2 szt.
  • Garlic 3 ząbki
  • Vegetable broth 200 ml
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • Allspice (berries) 4 szt.
  • Salt 0.2 szczypt
  • Black pepper (ground) 2 szczypty
  • ✨ Opcjonalne
  • Sugar (optional) 2 łyżeczki
  • Fresh mushrooms (optional) 200 g
💰 Szacowany koszt dania: ~17.79 PLN (2.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Quick rinsing and soaking of dried mushrooms: place the dried mushrooms in a large bowl, rinse them briefly under cold running water to remove dust. Boil 300 ml of water, pour it over the mushrooms so that they are completely covered, cover with a plate, and set aside for 30-45 minutes until they become soft and pliable. After soaking, drain the mushrooms through a fine sieve or cheesecloth, reserving the soaking liquid (it may contain sand — filter through a fine sieve or coffee filter). Chop the mushrooms into small pieces with a knife.

Ingredients: Dried mushrooms (porcini or forest mix), Water (for soaking mushrooms)
Use a large, heatproof bowl and a fine sieve with a coffee filter to strain the liquid — the sand settles at the bottom. If the mushrooms are still firm after 45 minutes, soak them for another hour. If you are using precious porcini mushrooms, soak them in warm, but not boiling water, so they do not lose their aroma.
2

Strain the soaking liquid through a very fine sieve or coffee filter to separate the fine impurities. Set the filtered liquid aside — it is very aromatic and you will add it later to the cabbage. If the liquid is very earthy, only add it partially (first use clean broth). Chop the soaked mushrooms into smaller pieces if they are large.

Ingredients: Dried mushrooms (porcini or forest mix), Water (for soaking mushrooms)
Use a fine mesh strainer and a coffee filter to avoid sand in the dish. Reserve about 150–200 ml of the soaking liquid for further cooking; the rest can be frozen for later use.

Preparing the cabbage

3

Assessing acidity and possible rinsing: drain the cabbage from the packaging (if using a jar or bag), place it in a colander. Taste a small piece — if it is very sour, rinse it under cold water for 1-2 minutes, then squeeze it by hand or wring it out in a kitchen towel to remove excess liquid. Chop it finer if it has long strands (shorter pieces sauté better).

Ingredients: Sauerkraut, Water (for soaking mushrooms)
Use a strong colander and a clean cloth for squeezing. Do not rinse if the cabbage has a pleasant, moderate acidity — rinsing too much will strip away the flavor. The squeezed cabbage takes up less space in the pot and stews evenly.

Frying onions and garlic

4

Heat a large, heavy skillet or wide pot (preferably 24–28 cm in diameter) over medium heat. Add canola oil (30 g) and butter (50 g). When the butter melts and starts to foam slightly, add finely chopped onion (300 g). Sauté for 6–8 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent, and begins to turn golden. Add finely chopped garlic (15 g) and sauté for another 30–60 seconds, being careful not to burn it (burnt garlic gives a bitter taste).

Ingredients: Rapeseed oil, Butter, Onion, Garlic
Use a wide skillet or a wide pot with a thick bottom to ensure the ingredients fry evenly. A wooden spoon or a spatula with a silicone tip is best for stirring. If the onion starts to burn quickly, lower the heat — the goal is to sauté until translucent and slightly sweet, not burnt.

Frying mushrooms

5

Add the chopped, previously soaked mushrooms to the sautéed onions. If you are using fresh mushrooms (optional 200 g), slice them and add them along with the dried ones. Sauté over medium heat for 8–10 minutes, until the excess liquid evaporates and the mushrooms begin to brown — they will have a more intense aroma and a slightly golden color.

Ingredients: Dried mushrooms (porcini or forest mix), Fresh mushrooms (optional), Onion, Butter, Rapeseed oil
Additionally, you can add fresh mushrooms for more volume and a gentler texture. Use a heavy-bottomed pan; if the pan is too crowded, the mushrooms will steam instead of browning — fry in batches or use a larger pan.

Mixing and simmering

6

Add the sauerkraut (800 g) to a pot (or the same wide pan) and mix it with the onion and mushrooms. Toss in the bay leaves (2 pieces) and allspice (4 pieces). Pour in the filtered liquid from soaking the mushrooms (about 150–200 ml) and vegetable broth (200 ml) — the liquid should barely cover the cabbage. Bring to a gentle boil, then reduce the heat to low/medium-low and cover. Simmer for 35–50 minutes, stirring occasionally and checking the consistency. The cabbage will be ready when it is soft, aromatic, and the liquid has reduced to a thick sauce.

Ingredients: Sauerkraut, Dried mushrooms (porcini or forest mix), Bay leaf, Allspice (berries), Vegetable broth, Water (for soaking mushrooms)
Use a heavy pot with a lid (e.g., cast iron or steel with a thick bottom) — even, slow simmering is key. If the dish starts to stick, add 2–3 tablespoons of water or broth and reduce the heat. Do not season with salt too early — check the taste after 30 minutes of simmering, as the cabbage and mushroom liquid may already be salty.

Finishing

7

After stewing, taste the cabbage and season with salt (5 g) and pepper (2 g) to your liking. If the cabbage is too sour, optionally add sugar (10 g) — it's best to add it gradually and taste. Remove the bay leaf and allspice. If the sauce is too thin, uncover the pot and simmer on low heat for 5–10 minutes until the excess liquid evaporates. Finally, you can add an extra tablespoon of butter to give the dish a velvety texture.

Ingredients: Salt, Black pepper (ground), Sugar (optional), Butter
Season gradually and taste. Use a wooden spoon for mixing and a small bowl for samples. If you want a vegan version — skip the butter, optionally add 1 tablespoon of oil before serving.

Resting and Serving

8

After cooking, set the pot aside for 10–15 minutes before serving — the flavors will meld, and the cabbage will take on a fuller aroma. Serve warm in a large bowl or on individual plates. Garnish: finely chopped parsley (optional) for freshness and color.

Ingredients: Sauerkraut, Dried mushrooms (porcini or forest mix)
Use a wide serving platter. The dish tastes great the next day — the flavors will develop even more. If you plan to prepare it in advance, reheat it over low heat with the addition of 2–3 tablespoons of water or broth, stirring every few minutes.

Fun Fact

💡

Cabbage with mushrooms is one of the traditional dishes prepared for Christmas Eve in many regions of Poland — it combines the simplest ingredients: sauerkraut and dried mushrooms, which were once a way to preserve the forest flavor for winter.

Best for

Wigilia Boże Narodzenie zimowe obiady

Tips

🍽️ Serving

Serve as a standalone dish or alongside dumplings, pierogi with cabbage and mushrooms, bread, or potatoes. For serving, choose a wide platter — the cabbage looks best slightly steamed, with visible pieces of mushrooms and golden onions. For a flavor contrast, add a jar of cranberry or beetroot next to it.

🥡 Storage

Store in an airtight container in the refrigerator for 3–4 days. With longer storage, the flavor deepens. For reheating, warm on low heat, stirring and adding a little water or broth to restore the proper consistency. You can also portion and freeze for 2–3 months.

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