🇵🇱 Poland · Food
Creamed Young Cabbage (Młoda Kapusta)
By eatmundo · August 4, 2026
🇵🇱 PLA quintessential seasonal Polish dish featuring fresh, tender spring cabbage sautéed with dill and butter. It is creamy, slightly tangy, and the perfect accompaniment to pork cutlets.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely shred 1 medium cabbage head, discarding the tough core.
- 2
Melt 50g butter in a large pan over medium heat.
- 3
Add 2 diced onions to the butter and sauté until soft, about 5 minutes.
- 4
Add the cabbage to the pan, cover, and let it wilt for 10 minutes.
- 5
Whisk 1 tbsp flour into 50ml water and add to the cabbage to create a light glaze.
- 6
Add 1 tsp vinegar, 1 tsp salt, and 1 tsp sugar, stirring well to combine.
- 7
Simmer uncovered for 5 minutes until the cabbage is tender yet retains a slight bite.
- 8
Stir in a generous handful of chopped fresh dill before serving warm.
Frequently Asked Questions
Can I use winter cabbage?+
You can, but winter cabbage is tougher and requires longer simmering to become tender.
How do I avoid a mushy texture?+
Do not overcook; the cabbage should still have a slight crunch when you bite into it.
Is the flour necessary?+
Yes, it binds the buttery juices into a light sauce that coats the cabbage leaves.
What is the best way to serve this?+
It is traditionally served as a side dish with pan-fried pork cutlets or sausages.
🇵🇱 PLMundo Match
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