Kapusta Zasmażana is a traditional Polish dish made with sautéed cabbage, often cooked until tender and flavored with onions and spices. It's a comforting and hearty side dish that pairs well with various main courses, especially meat dishes.
Ingredients:
- 1 medium-sized young cabbage (about 500g)
- 1 bunch of dill
- 80 grams butter or 50ml oil
- 1 tablespoon (10g) flour
- 2-3 tablespoons vinegar or lemon juice
- 1-2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
1. Remove the outer leaves and any loose ones from the young cabbage. Trim the stem end, then finely shred the cabbage.
2. Place the shredded cabbage in a pot, add about 3/4 cup of water, and bring to a boil.
3. Season with salt, pepper, and sugar. Cover and simmer over low heat until the cabbage is almost tender, about 15-20 minutes.
4. Add the vinegar or lemon juice and finely chopped dill. Continue to cook for a little longer.
5. In a separate skillet, melt the butter over medium heat or heat up the oil. Add the flour and stir well to combine.
6. Cook the flour until it turns golden brown, stirring constantly.
7. Add cold water to the flower, stir until no lumps remains.
8. Add the flour mixture to the pot with the cooked cabbage. Stir well to combine.
9. Cook for a few more minutes, then turn off the heat. Adjust seasoning to taste if needed.
10. Serve the Polish fried cabbage hot as a side dish with your favorite main course.
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