Best 3 Moms Polish Stewed Cabbage Recipes
**A Culinary Journey into Poland: Discover the Comforting Flavors of Mom's Polish Stewed Cabbage and Its Variations**
In the heart of Polish cuisine, a comforting and flavorful dish takes center stage: Mom's Polish Stewed Cabbage. This classic recipe, passed down through generations, embodies the essence of Polish culinary traditions. With its tender cabbage braised in a savory broth, enhanced by a symphony of aromatic spices and vegetables, this dish promises a delightful experience.
Join us on this culinary adventure as we explore the depths of Mom's Polish Stewed Cabbage and its enticing variations. From the traditional version bursting with the goodness of cabbage, carrots, and onions, to the hearty rendition enriched with ground pork or sausage, each recipe holds its own unique charm. Discover the secrets of creating the perfect balance of sweet and sour, complemented by the subtle smokiness of bacon or kielbasa.
Whether you're a seasoned cook or just starting your culinary journey, this guide will equip you with the knowledge and inspiration to recreate this Polish masterpiece in your own kitchen. Let's embark on a flavor-filled exploration of Mom's Polish Stewed Cabbage and its delightful variations, sure to warm your heart and satisfy your taste buds.
MOM'S POLISH STEW
My mom would make this when we were children. It is simple, inexpensive, & it feeds a lot. Onions can be added to this stew. As picky children we didn't like them so Mom left them out.
Provided by FDADELKARIM
Categories Stew
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the core out of the cabbage. Rinse & cut into quarters then cut the quarters in half. Peel the potatoes & cut into large chunks.
- Cut the sausage into 1/2 inch pieces. Then brown in a frying pan for 5 minutes.
- Add all the ingredients into a large pot except the cheese. Add enough water to the pot to cover the cabbage.
- Cover & cook over medium-low heat for 20-25 minutes. The soup is done once the potatoes are tender.
- Optional: Halfway through cooking cut the cheese into chunks & add to the soup. Stir until melted.
Nutrition Facts : Calories 257.4, Fat 12.1, SaturatedFat 5, Cholesterol 41.9, Sodium 803.7, Carbohydrate 28.1, Fiber 5.2, Sugar 4.6, Protein 11.3
GRANDMOTHER'S POLISH CABBAGE AND NOODLES
This is a Polish recipe that my grandmother made, and it is easy and delicious. Add more butter if needed. Use ham or kielbasa.
Provided by Debbie
Categories World Cuisine Recipes European Eastern European Polish
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
- Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
- Gently stir bow tie pasta into the ham and cabbage and heat through.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 82.3 g, Cholesterol 58.8 mg, Fat 23.1 g, Fiber 10.9 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 708.9 mg, Sugar 14.3 g
POLISH-AMERICAN CABBAGE PIE
This is a wonderful example of American born cooks recreation of their Polish mothers or grandmothers cooking. My grandmother never used a written recipe, she measured with her hands, fingers and eyes. The amount of cabbage is my eyeball measurement of a head of chopped cabbage.
Provided by Lorac
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook bacon in a large skillet until crisp, remove, drain on paper towels and crumble.
- Pour off and reserve bacon drippings.
- Brown pork, drain and set aside.
- Add bacon drippings, cabbage and onion to the skillet, cook stirring frequently until cabbage is crispy tender.
- Add bacon, pork, sour cream, salt and pepper and combine.
- Line a 9 inch pie pan with one of the pie crusts, add half of the cabbage mixture and top with cheese slices.
- Add the remaining cabbage and cover with the remaining pie crust.
- Seal and flute the pie crust edges, cut slits in the top crust and bake on a cookie sheet for 45 minutes.
- Let sit 10-15 minutes before serving.
Nutrition Facts : Calories 703.2, Fat 51.9, SaturatedFat 18.8, Cholesterol 88.6, Sodium 597.3, Carbohydrate 37.6, Fiber 3.7, Sugar 5.3, Protein 21.9
Tips:
- Use a variety of cabbage. Green cabbage is the most common type used in Polish stewed cabbage, but you can also use red cabbage, savoy cabbage, or a combination of them.
- Shred the cabbage thinly. This will help it cook evenly and will make it more tender.
- Sauté the cabbage in butter or olive oil before adding the other ingredients. This will help to bring out its flavor and will prevent it from becoming mushy.
- Use a good quality kielbasa. This is the key ingredient in Polish stewed cabbage, so don't skimp on it. Look for a kielbasa that is made with fresh, high-quality meat.
- Add some extra flavor to the dish with other ingredients. Some common additions include sauerkraut, mushrooms, carrots, celery, and onions.
- Serve Polish stewed cabbage with boiled potatoes, mashed potatoes, or dumplings. It is also a great side dish for grilled or roasted meats.
Conclusion:
Polish stewed cabbage is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful meal, give Polish stewed cabbage a try.
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