Minced meat patties with young cabbage - photo 1
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Minced meat patties with young cabbage

Pikantne Main dishes Regional Cuisine of Poland 45 min Medium 13 wyświetleń ~4.67 PLN * - (0)
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Description

Traditional Polish meat patties served with young, gently stewed cabbage. The dish combines juicy pork patties with slightly sweet and sour cabbage, typical of spring lunches in Poland. The patties are soft on the inside and browned on the outside, while the cabbage has a light green color, delicate texture, and fresh aroma of carrot and butter. Serve with mashed or roasted potatoes, and you can add sour cream and fresh dill as an accent. The dish is hearty, aromatic, and aesthetically pleasing — the contrast of the browned patties and light green cabbage looks very appetizing on the plate.

Ingredients Used

Ingredients (18)

Servings:
4
  • Ground pork 600 g
  • Wheat roll 50 g
  • Milk 50 ml
  • Chicken egg 1 szt. (~60 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Wheat flour 50 g
  • Rapeseed oil 60 g
  • Cabbage 600 g
  • Carrot 1.3 szt. (~100 g)
  • Butter 20 g
  • Apple cider vinegar 15 ml
  • Sugar 5 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Sour cream 50 g
  • Dill 0.5 pęczek (~10 g)
💰 Szacowany koszt dania: ~4.67 PLN (1.17 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling and shaping the cutlets

1

Prepare the vegetables: peel the onion and cut it in half. Grate one half (about 75 g) on a fine grater or chop it very finely with a knife (for the patties). Finely chop the other half for the cabbage and set aside. Peel the carrot and grate it on a coarse grater. Peel the garlic and press it through a garlic press or chop it finely.

Ingredients: Onion, Carrot, Garlic
Use a sharp knife and a cutting board. A grater works well for carrots; for onions, a bowl is useful to collect the juices. Do not chop the onion too long before use, so it doesn't become watery.
2

Soak the bread: tear the wheat bread into pieces and pour milk (50 ml) over it. Let it sit for 5 minutes until the bread absorbs the milk, then gently squeeze out the excess liquid, leaving a soft paste.

Ingredients: wheat roll, Milk
Use a small bowl. If you are using buttermilk, do not squeeze the bread too hard — a little moisture will improve the texture of the patties.
3

Prepare the meat mixture: in a large bowl, place ground pork, crumbled bread, one egg (60 g), grated half an onion, pressed garlic, marjoram, salt (about 6 g), and pepper (about 2 g). Mix with your hands or a large spoon for about 2–3 minutes until the ingredients are well combined. The mixture should be uniform, slightly sticky, but able to be shaped into balls without falling apart.

Ingredients: ground pork, wheat roll, Onion, Garlic, Marjoram, Salt, Black pepper
Use a large bowl and clean hands or a wooden spoon. If you have a mixer with a meat hook, set it to low speed. Do not knead for too long (3–4 minutes is enough) — overmixing results in tough patties.
4

Shape the patties: divide the mixture into 8 equal parts (about 120–140 g each). Take a portion with your hand, form a ball, and then flatten it with your hand to create an oval patty about 1.5 cm thick. Gently press each patty in the center with your finger to prevent it from puffing up while frying.

Ingredients: ground pork
Use a kitchen scale if you want equal portions. Wet hands prevent the mixture from sticking.

Breading and frying

5

Breading: spread the all-purpose flour on a plate. Dust each cutlet on both sides with flour, shaking off the excess. Let the cutlets rest for 5 minutes, which will help the coating adhere better.

Ingredients: Wheat flour
Use a wide plate or a flat tray. Shake off the excess flour, otherwise the coating will become too thick and heavy.
6

Frying: heat a pan (preferably 26–28 cm) with rapeseed oil (about 60 g, or 4 tablespoons) over medium-high heat. When the oil starts to shimmer slightly, add the chops (do not overcrowd the pan — fry in batches to maintain the temperature). Fry for 3–4 minutes on one side until nicely browned, then flip and fry for another 3–4 minutes. After browning, reduce the heat to medium and fry for another 4–6 minutes covered, so the chops cook through.

Ingredients: Rapeseed oil, ground pork
The best is a non-stick pan or a steel one with a thick bottom. Use a spatula for flipping. If you have a thermometer, the internal temperature of the cutlet should reach about 72°C; the juices should not be pink.
10

Set the cutlets aside for 3–5 minutes on a plate lined with paper towels to remove excess fat. This will allow the juices to distribute evenly and keep the cutlets juicy.

Ingredients: ground pork
Do not cut the chops immediately after frying — the juices need a moment to settle.

Cabbage

7

Prepare the cabbage: finely shred the cabbage (600 g). In a large pot or wide skillet, melt the butter (20 g) over medium heat. Add the chopped half of the onion, sauté for 3–4 minutes until it becomes translucent and soft. Add the grated carrot and stir for 1–2 minutes.

Ingredients: Butter, Onion, Carrot, cabbage
Use a large pot with a capacity of at least 3 l or a wide skillet. The onion should not burn — control the heat.
8

Braised cabbage: in a pot with onion and carrot, add shredded cabbage, salt (about 2 g from the total salt), add sugar (5 g) and apple cider vinegar (15 g). Mix, cover with a lid, and braise on low heat for 12–15 minutes, stirring every 4–5 minutes. The cabbage should soften but retain a slight crunchy "bite." If it is too dry, add 2–3 tablespoons of water.

Ingredients: cabbage, Sugar, Apple cider vinegar, Salt
Control the heat — the simmering should be gentle, with a small amount of steam under the lid. Test the cabbage with a fork; it's ready when the leaves soften but do not fall apart.
9

Finishing the cabbage: at the end, remove the lid, add butter (if not added yet) and mix well. If you are using sour cream (optional), take the cabbage off the heat and stir in 50 g of sour cream to make the cabbage creamy. Season to taste with salt and pepper.

Ingredients: Butter, sour cream, Black pepper, Dill
Add the cream off the heat to prevent it from curdling. You can also add dill for freshness.

Serving

11

Serving: place a portion of young cabbage (about 150 g per person) on a plate and add 2 cutlets next to it. Sprinkle everything with fresh dill (optional). Serve with mashed potatoes, baked potatoes, or dumplings; alongside a glass of cool cucumber soup or rhubarb compote.

Ingredients: cabbage, Dill, ground pork
Use a flat dinner plate with a diameter of 26–28 cm. Additionally, you can serve a wedge of lemon to drizzle over the cabbage instead of vinegar.

Fun Fact

💡

Meatballs are one of the most recognizable dishes of Polish home cooking — they originate from the practice of using minced meat to economically prepare a large portion of a tasty dinner. Braised young cabbage is a spring variant, often served in rural areas.

Best for

rodzinny obiad spotkanie wiosenne niedzielny obiad

Tips

🍽️ Serving

Serve the patties hot with cabbage right after resting. For a contrast in textures, add mashed potatoes or roasted potatoes with rosemary. Sour cream and dill added just before serving highlight the freshness of the cabbage.

🥡 Storage

Store the patties and cabbage separately in airtight containers in the refrigerator for up to 2 days. Heat the patties in a skillet over low heat, covered, for 5–7 minutes to prevent them from drying out. Heat the cabbage in a skillet with a little water or butter, stirring until hot.

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