Polish Cabbage Potato Stew

This classic Polish cabbage potato (kapusta z ziemniakami) stew is a simple, comforting Polish dish that is easy to make. It is perfect for a cozy fall evening or winter.

Simple Cabbage and Potato Stew

Cześć, food enthusiasts! Today, we’re diving into the heart of Polish cuisine with a dish that’s as comforting as a grandmother’s hug and as warm as a Kraków café on a chilly winter day. I’m talking about the famous Kapusta z Ziemniakami – or as I like to call it, the Polish Cabbage and Potato Stew. As a proud Pole, this dish is more than just food for me; it’s a delicious bite of my heritage, a spoonful of tradition, and a ladleful of memories. 

This dish is a staple in many Polish households, offering a comforting and hearty meal perfect for any time of year.

So grab your aprons, roll up your sleeves, and let’s venture on this quirky culinary adventure to cook this cabbage stew! 

Polish cuisine is known for using simple, hearty ingredients, and this stew is no exception. Kapusta z Ziemniakami was created from the rural countryside out of necessity and resourcefulness. Cabbage and potatoes, readily available and easy to store through the harsh Polish winters, became critical ingredients in many traditional dishes. This stew embodies the essence of Polish cooking: simple, filling, and made with love.! 

Why You Should Make Polish Cabbage and Potato Stew

Comfort Food at Its Best

There’s something incredibly comforting about a warm, hearty stew, especially during the colder months. This stew combines the earthy flavors of potatoes with the sweet, slightly tangy taste of cabbage, creating a meal that warms you from the inside out.

Simple and Affordable Ingredients

One of the best aspects of this dish is its simplicity. You don’t need any fancy or expensive ingredients to make it. Cabbage, potatoes, onions, garlic, and a few spices are all you need. These ingredients you likely already have in your pantry make this stew an affordable option for a satisfying meal.

Nutrient-Rich and Healthy

Cabbage is packed with vitamins C and K, while potatoes provide a good source of potassium and fiber. This stew is delicious and nutritious, offering a well-balanced meal that’s good for you.

Easy to Make

This stew is straightforward and easy to prepare, even for those new to cooking. The steps are simple: chop, sauté, simmer, and season. It’s a great recipe for beginners looking to expand their cooking repertoire with minimal fuss.

Great for Batch Cooking

Kapusta z Ziemniakami is ideal for batch cooking. You can make a large pot and enjoy it over several days. It also freezes well, so you can save portions for those days when you need a quick and satisfying meal.

Essential Ingredients for the Stew

Onions: Onions are a fundamental ingredient in many dishes, providing a sweet and savory base flavor. When sautéed, they become caramelized, adding depth and richness to the stew.

Potatoes: Potatoes are the heart of this stew, offering a hearty and filling component. Their starchy texture absorbs the flavors of the broth and seasonings, becoming tender and flavorful as they cook. 

Chicken Sausages: Chicken sausages bring a protein-rich component to the stew. They are lighter than traditional Polish sausage- traditional pork sausage but still add a savory and slightly spicy flavor. You can use pork sausage instead. You can also use smoked kielbasa sausage, which you can find in Polish stores. Remember, though, the “Polish sauces” at the regional grocery stores are not the same! Trust me! Make an effort to find a Polish deli.

Garlic: Garlic adds a pungent, aromatic flavor to the stew. It enhances the overall taste profile, providing a slightly spicy and sweet undertone. 

Green Apples: Green apples, with their tart and slightly sweet flavor, add a unique twist to the stew. They provide a refreshing contrast to the savory ingredients, adding complexity and a hint of acidity that brightens the dish.

Fresh Cabbage: Green cabbage is a classic ingredient in Polish stews. It has a mild, slightly sweet flavor and a firm texture that holds up well during cooking. When simmered, it becomes tender and melds beautifully with the other ingredients.

Bacon: Bacon adds a smoky, savory flavor to the stew. Its fat is reduced during cooking, infusing the dish with richness and depth. Crispy bits of bacon also provide a delightful texture contrast. I used turkey bacon, but you are welcome to use regular bacon.

Butter: Butter is used to sauté the onions and garlic, adding a creamy, rich base to the stew. It enhances the flavors of the vegetables and provides a luxurious mouthfeel to the dish. 

Sauerkraut: Sauerkraut brings a tangy, fermented flavor to the stew. It’s made from fermented cabbage and adds a distinctive sour note that complements the other ingredients. Sauerkraut also contributes beneficial probiotics and a unique texture and balances the flavor.

How to Make the Polish Cabbage and Potato Stew

1. Prepare Ingredients:
   • Wash the potatoes thoroughly, then cut them into large dice.
   • Peel, core, and slice the green apples.
   • Thinly slice the cabbage.
   • Chop the onion and mince the garlic.
2. Brown Onion and Garlic:
   • In a medium-sized pot or Dutch oven, heat a tablespoon of ghee or olive oil over medium heat.
   • Add the chopped onion and minced garlic. Sauté until the onion turns golden and fragrant.
3. Add Potatoes, Apples, and Cabbage:
   • Add the diced potatoes, sliced apples, and thinly sliced cabbage to the pot with the onion and garlic.
   • Stir in the caraway seeds, paprika, and crumble in the bouillon cube.
   • Stir-fry the mixture for about 5 minutes to lightly cook the vegetables and coat them with the spices.
4. Add Stock and Simmer:
   • Pour in the vegetable or chicken stock and bring the mixture to a boil.
   • Reduce the heat to low, cover the pot with a lid, and simmer gently for about 40 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
5. Prepare Chicken Sausage:
   • While the stew is simmering, heat another tablespoon of ghee or olive oil in a large frying pan over medium heat.
   • Add the chopped chicken sausages and stir-fry until they are browned and cooked through.
6. Combine Ingredients:
   • Add the browned chicken sausages to the pot with the stew.
   • Stir in the sauerkraut, ensuring it is evenly distributed.
   • Cover the pot tightly with a lid and continue to cook for another 15 minutes, stirring occasionally.
7. Serve:
   • Once the stew is fully cooked and the flavors have melded together, remove from heat.
   • Serve the stew hot, optionally garnished with crispy bacon on top.
   • Enjoy your hearty and flavorful Polish Cabbage and Potato Stew!

Tips:

1. Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for a creamy texture that thickens the stew naturally as it cooks.
2. Balance Flavors: Adjust the sweetness and tanginess by varying the amount of cabbage and sauerkraut used in the recipe.
3. Enhance with Bacon: Add bacon or smoked sausage during cooking for added depth and smokiness.
4. Seasoning: To elevate flavors, season generously with salt, pepper, and traditional spices like caraway seeds or paprika.
5. Simmer Slowly: Allow the stew to simmer gently to ensure all the flavors meld together beautifully.
6. Add Fresh Herbs: Stir in fresh herbs like dill or parsley just before serving to enhance the dish’s aroma and freshness.
7. Serve with Bread: Polish rye or crusty bread complements the stew perfectly, soaking up the delicious flavors.
8. Make Ahead: This stew tastes even better the next day, so consider making it ahead of time for deeper flavors.

What to Serve with Polish Cabbe and Potato Stew

Serve your Kapusta z Ziemniakami with a crusty slice of rye bread and, if you feel indulgent, a dollop of sour cream. Gather your family or friends because this stew is best enjoyed with good company and hearty laughter.

Variations

Across Poland, regional variations of the classic Cabbage and Potato Stew (Kapusta z Ziemniakami) showcase the country’s diverse culinary traditions:

• Northern Poland: Often includes seafood like smoked fish, reflecting Baltic influences.
• Southern Poland: Features smoked meats such as kielbasa or bacon, adding a hearty, smoky flavor.
• Eastern Poland: Incorporates earthy elements like wild mushrooms or root vegetables, offering a rustic touch.
• Western Poland: May include ingredients like sour cream or mustard, influenced by German culinary traditions.
• Central Poland: Focuses on aromatic herbs and spices such as dill or marjoram, enhancing the stew’s fragrance.

Growing up in Poland, this stew was a regular feature at our family table, especially during the colder months. I have fond memories of my grandmother preparing it, her kitchen filled with a rich, inviting aroma. This dish is not just food for me; it’s a connection to my heritage and a reminder of home.

Kapusta z Ziemniakami showcases the beauty of Polish cuisine: its simplicity, its reliance on fresh, wholesome ingredients, and its ability to bring people together. I hope you enjoy making and eating this stew as much as I do. It’s a true taste of Poland, offering warmth, comfort, and a bit of tradition in every bite.

Smacznego! Enjoy your meal!

More Polish Recipes

Traditional Polish Kapusniak Soup Recipe (Sauerkraut Soup)

How to Make Golabki (Golumpki) – Stuffed Polish Cabbage

Eggnog Pudding: A Creamy Delight for the Festive Season

Polish Sauerkraut Salad Recipe (Sorowka z Kiszonej Kapusty)

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