🇵🇱 Poland · Food
Kapusta Zasmażana
By eatmundo · August 4, 2026
🇵🇱 PLThis soul-warming Polish fried cabbage dish balances the sharp tang of sauerkraut with rich, savory pork belly. It is a mandatory accompaniment for roast meats or served alongside mashed potatoes.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the dried mushrooms in 200ml of hot water for 30 minutes until soft.
- 2
Dice the pork belly into small cubes and render the fat in a large pan over medium heat until golden brown.
- 3
Add the finely chopped onions to the pork fat and sauté for 8 minutes until translucent.
- 4
Add the minced garlic and caraway seeds, cooking for 1 minute until highly aromatic.
- 5
Drain the sauerkraut; if it is extremely acidic, give it a quick rinse under cold water.
- 6
Add the sauerkraut and the soaked, chopped mushrooms (with their soaking liquid) to the pan.
- 7
Simmer covered over low heat for 45 minutes, stirring occasionally to prevent burning.
- 8
Adjust salt and pepper levels; finish by frying uncovered for 5 minutes to develop a slightly caramelized texture.
Frequently Asked Questions
Should I wash the sauerkraut?+
If the kraut is extremely sour, a quick rinse under cold water is recommended, but do not over-wash, as you want to keep some of that signature tang.
Can I use bacon instead of pork belly?+
Yes, high-quality thick-cut smoked bacon is a great substitute if you cannot source fresh pork belly.
Why do we add caraway seeds?+
Caraway seeds aid digestion and provide an essential, earth-toned anise-like flavor that balances the fermented acidity of the cabbage.
How do I know when it is done?+
The cabbage should be very tender, and the liquid should have evaporated into a thick, glaze-like consistency covering the ingredients.
