Skip to content
eatmundo

Poland · Food

Creamed Young Cabbage (Młoda Kapusta)

45 min
180 kcal
4 servings

By eatmundo · August 4, 2026

Creamed Young Cabbage (Młoda Kapusta)🇵🇱AI-generated image

Same ingredients, elsewhere in the world

8 matches

Dishes from other countries' kitchens, made from the same core ingredients as Creamed Young Cabbage (Młoda Kapusta). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 8 matches

A 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.

According to eatmundo's ingredient comparison, the closest dish to Creamed Young Cabbage from another cuisine is Ryba Pod Marinovym Sousem (Russia): the two share 62% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
4 servings

How 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

What is Młoda Kapusta?

Młoda kapusta is a Polish side dish consisting of finely shredded young white cabbage stewed with butter, onions, and fresh dill. It is often finished with a light flour-thickened sauce and served warm alongside main meat courses during the spring and early summer.

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.

Keep exploring