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Creamy Young Cabbage Casserole with White Sausage under Dill Crumble - photo 1
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Creamy Young Cabbage Casserole with White Sausage under Dill Crumble

Main Dishes European cuisine Lunches 75 min Medium 12 wyświetleń ~36.66 PLN - (0)
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Description

Here is a modern interpretation of a classic Polish dish that combines the tenderness and sweetness of young cabbage with the distinctive, herbal flavor of raw white sausage. The whole dish is immersed in a velvety, creamy sauce with a pronounced hint of horseradish and mustard, which perfectly balances the flavors. The top of the casserole is covered with a crunchy topping made of breadcrumbs, fresh dill, and butter, which creates a golden, appetizing crust after baking. This dish is incredibly hearty and aromatic, perfect for a family lunch or dinner on a cooler day. Visually, it looks very appetizing – the golden top contrasts with the green of the cabbage and dill inside. Serve it hot, straight from the oven, and its aroma will surely draw all household members into the kitchen. This is comfort food at its best, in the Polish way.

Składniki (14)

Servings:
4
  • Young cabbage 1 szt.
  • Raw white sausage 500 g
  • Onion 2 szt.
  • Butter 80 g
  • 18% cream 300 ml
  • Grated horseradish 45 g
  • Dijon mustard 15 g
  • Fresh dill 2.5 pęczki
  • Breadcrumbs 50 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
  • Grated yellow cheese 50 g
💰 Szacowany koszt dania: ~36.66 PLN (9.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of cabbage and sausage

1

Start by preparing the cabbage. Remove the outer, possibly damaged leaves and discard them. Place the cabbage on a large cutting board and cut it into four equal parts (quarters) with a sharp knife. From each quarter, cut out the tough, woody core. Then, shred each quarter crosswise into strips about 1.5-2 cm wide.

Ingredients: Young cabbage
Use a large, stable chef's knife. Be careful with your fingers while chopping. If you don't feel confident, cut more slowly, pressing the cabbage flat against the board.
2

In a large pot (with a capacity of about 5 liters), bring approximately 3 liters of water to a boil. When the water starts to boil vigorously, add one teaspoon of salt. Carefully toss the chopped cabbage into the boiling water. Cook it for 3-4 minutes. The cabbage should soften but still remain slightly crunchy (al dente). After this time, immediately drain the cabbage in a large colander and let it sit for a few minutes to drain off the excess water. You can gently press it with a spoon to remove even more liquid.

Ingredients: Young cabbage, Salt
This is a key step! Do not cook the cabbage too long, as it will become watery and tasteless. Good draining will prevent the casserole from becoming diluted. If you have it, you can rinse the cabbage with cold water after draining to stop the cooking process and preserve its color.
3

Meanwhile, while the cabbage is cooking, peel the onions and chop them into small cubes. In a large, deep skillet, heat 2 tablespoons of rapeseed oil and add 30g of butter. When the butter has melted, add the chopped onion. Sauté over medium heat for 5-7 minutes, stirring frequently with a wooden spoon, until the onion becomes soft, translucent, and slightly golden. Do not let it burn.

Ingredients: Onion, Butter, Rapeseed oil
Use a pan with a diameter of at least 28 cm to ensure the onion fries evenly. Frying in butter with oil prevents the butter from burning and adds better flavor.
4

Prick the sausage in several places with a fork to prevent it from bursting while frying. In another clean pan, heat the remaining tablespoon of oil. Place the sausage in the pan and fry over medium heat for 4-5 minutes on each side, until the skin is nicely browned and crispy. Remove the sausage from the pan onto a cutting board, let it cool for a moment, and then slice it into pieces about 1 cm thick.

Ingredients: Raw white sausage
You can also roast the sausage in an oven preheated to 180°C for about 20 minutes. It will be less greasy. Be careful when slicing the hot sausage.

Preparation of the sauce and crumble

5

Now prepare the sauce. In a medium bowl, combine the sour cream, grated horseradish, and mustard. Rinse the dill, dry it, and chop it finely. Add half of the chopped dill to the bowl. Season the sauce with salt (about half a teaspoon) and freshly ground pepper. If using, add a pinch of freshly grated nutmeg. Mix everything thoroughly with a whisk or spoon until a smooth, uniform sauce is formed.

Ingredients: 18% cream, Grated horseradish, Dijon mustard, Fresh dill, Salt, Pieprz czarny świeżo mielony, Nutmeg
Taste the sauce and adjust the seasoning if necessary – if you like spicier flavors, add more horseradish. Using a whisk will help avoid lumps in the sauce.
6

Prepare the dill crumble. In a small bowl, combine the breadcrumbs with the remaining half of the chopped dill. Add the remaining 50g of melted butter. Mix everything with a fork, breaking up the ingredients until you have moist, crumbly bits resembling wet sand.

Ingredients: Breadcrumbs, Fresh dill, Butter
If you want an even crunchier crumble, you can add 1-2 tablespoons of oats or sunflower seeds to it.

Assembly and baking of the casserole

7

Preheat the oven to 180°C (fan) or 200°C (top and bottom heat). Prepare a baking dish measuring about 20x30 cm. Grease the bottom and sides thoroughly with a bit of butter or oil to prevent the casserole from sticking.

Preheating the oven is very important for even baking. You can use a ceramic, glass, or metal dish.
8

In a large bowl, transfer the drained cabbage and the sautéed onion (along with the fat from frying). Gently mix. Spread half of the cabbage and onion mixture on the bottom of the prepared baking dish, creating an even layer. On top of the cabbage, place half of the sliced sausage. Drizzle everything with half of the prepared horseradish sauce, trying to distribute it evenly.

Ingredients: Young cabbage, Onion, Raw white sausage
Gently mixing the cabbage with the onion will allow the flavors to combine, but the cabbage will not fall apart completely.
9

On the layer of sauce, place the remaining cabbage with onions. On top, arrange the rest of the sausage slices. Pour the remaining sauce over everything, making sure it covers all the ingredients. You can gently shake the dish to ensure the sauce gets into all the nooks and crannies.

Even distribution of ingredients and sauce will ensure that each piece of the casserole is equally delicious and juicy.
10

Finally, evenly sprinkle the entire surface of the casserole with the previously prepared dill crumble. If you are using the optional cheese, sprinkle it over the casserole before adding the crumble.

Ingredients: Breadcrumbs, Grated yellow cheese
Do not press the crumble too hard; it should lie loosely on top, which will ensure maximum crispiness after baking.
11

Place the dish in the preheated oven. Bake for about 35-40 minutes. The casserole is ready when the top is appetizingly golden and crispy, and the sauce on the sides of the dish is gently bubbling.

Every oven is different, so after 30 minutes, start checking the degree of browning. If the top is browning too quickly, you can loosely cover it with aluminum foil for the last 10 minutes of baking.
12

After removing from the oven, let the casserole rest for 5-10 minutes before serving. This short time will allow it to 'rest' and firm up slightly, making it easier to cut and serve, and the flavors will meld together.

Use kitchen gloves to remove the hot dish! Serve the casserole directly in the dish it was baked in, placing it on a wooden board or trivet on the table.

Fun Fact

💡

Cabbage is one of the oldest and most important vegetables in Polish cuisine. Dishes like bigos and gołąbki have a centuries-old tradition. This casserole is a tribute to that tradition, but in a lighter, more modern version, perfect for the younger generation of food lovers.

Best for

Niedzielny obiad Rodzinne spotkanie Sycąca kolacja w chłodny dzień Comfort food

Tips

🍽️ Serving

Serve the casserole hot, garnished with a fresh sprig of dill. It pairs perfectly with young boiled potatoes, generously sprinkled with dill. You can also serve it with a slice of fresh sourdough bread, which is perfect for wiping up the delicious, creamy sauce from the plate.

🥡 Storage

The remaining casserole can be stored in the refrigerator, in an airtight container, for up to 3 days. To reheat it, it's best to place it in an oven preheated to 160°C for about 15-20 minutes, covered with aluminum foil to prevent it from drying out. The crumble will regain some of its crunchiness. You can also reheat a portion in the microwave.

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