25 Delicious Polish Cabbage Recipes for Every Occasion

Brimming with flavor and versatility, Polish cabbage dishes are a treasure trove of comfort food that can transform any meal into a cozy celebration. Whether you’re craving a quick weeknight dinner or a hearty dish to warm up your seasonal gatherings, our roundup of 25 delicious recipes has something for every occasion. Dive in and discover the rich, savory world of Polish cuisine that awaits in your kitchen!

Classic Polish Cabbage Soup

Zesty and comforting, this Classic Polish Cabbage Soup is your go-to for a hearty meal. You’ll love how simple ingredients come together to create something truly delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 small head cabbage, shredded
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 1 tsp caraway seeds
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups chicken broth, bringing the mixture to a boil.
5. Add 1 small head shredded cabbage, 2 sliced carrots, and 2 diced potatoes to the pot.
6. Season with 1 tsp caraway seeds, 1 bay leaf, and salt and pepper to taste.
7. Reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
8. Remove the bay leaf and stir in 1 tbsp fresh dill before serving.

Always a crowd-pleaser, this soup boasts a rich flavor with a slight crunch from the cabbage. Try topping it with a dollop of sour cream for an extra creamy texture.

Polish Stuffed Cabbage Rolls

Kicking off with a dish that’s as comforting as it is flavorful, Polish Stuffed Cabbage Rolls are a hearty meal that brings a taste of Eastern Europe to your table. You’ll love how the tender cabbage wraps around a savory filling, making every bite a delicious surprise.

Ingredients

• 1 large head cabbage
• 1 lb ground beef
• 1 cup cooked rice
• 1 small onion, finely chopped
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups tomato sauce
• 1 tbsp brown sugar
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F.
2. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 3 minutes to soften the leaves. Tip: Use tongs to gently peel off the leaves as they soften.
3. In a bowl, mix the ground beef, cooked rice, onion, egg, salt, and pepper until well combined.
4. Place a small amount of the meat mixture onto each cabbage leaf, then roll the leaf around the filling, tucking in the sides as you go. Tip: Don’t overfill the leaves to prevent bursting during cooking.
5. Arrange the stuffed cabbage rolls seam-side down in a baking dish.
6. In a separate bowl, whisk together the tomato sauce, brown sugar, and lemon juice. Pour this sauce over the cabbage rolls.
7. Cover the dish with foil and bake for 1 hour. Tip: Remove the foil for the last 10 minutes to let the tops brown slightly.

Every bite of these cabbage rolls offers a perfect blend of savory meat and sweet tomato sauce, with the cabbage adding a tender texture. Serve them with a dollop of sour cream for an extra touch of richness.

Bigos (Polish Hunter’s Stew)

Zesty and hearty, Bigos is like a warm hug on a cold day. You’ll love how the flavors meld together, creating a dish that’s both comforting and complex.

Ingredients

• 2 tbsp olive oil
• 1 lb pork shoulder, cubed
• 1 lb kielbasa, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 lb sauerkraut, rinsed and drained
• 1 lb fresh cabbage, shredded
• 1 cup mushrooms, sliced
• 1 cup dry red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp caraway seeds
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add pork shoulder and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add kielbasa and cook for another 3 minutes until slightly browned.
3. Stir in onion and garlic, cooking until soft, about 4 minutes.
4. Mix in sauerkraut, fresh cabbage, and mushrooms. Cook for 5 minutes, stirring occasionally.
5. Pour in red wine and beef broth. Add tomato paste, caraway seeds, and bay leaf. Bring to a simmer.
6. Reduce heat to low, cover, and let it simmer for 1.5 hours, stirring occasionally. Tip: The longer it simmers, the better the flavors develop.
7. Season with salt and pepper. Remove bay leaf before serving. Tip: Taste and adjust seasoning as needed, but remember the sauerkraut adds saltiness.

Amazingly rich and tangy, Bigos is best served with a slice of crusty bread to soak up all the delicious juices. The meat becomes tender, and the cabbage softens just enough while still holding its texture.

Polish Cabbage and Noodles (Haluski)

This dish is a cozy, comforting classic that’s perfect for any night of the week. You’ll love how simple ingredients come together to create something truly delicious.

Ingredients

• 1/2 cup butter
• 1 large onion, thinly sliced
• 1 small head cabbage, cored and thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz wide egg noodles

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the sliced onion to the skillet and cook, stirring occasionally, until soft and translucent, about 5 minutes.
3. Stir in the cabbage, salt, and pepper. Cook, stirring occasionally, until the cabbage is tender, about 15 minutes.
4. While the cabbage cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes. Drain well.
5. Add the drained noodles to the skillet with the cabbage mixture. Toss everything together until well combined and heated through, about 2 minutes.

Variety is the spice of life, and this dish is no exception. The noodles soak up the buttery goodness, while the cabbage adds a slight crunch. Try topping it with a fried egg for an extra layer of flavor.

Kapusta z Grochem (Polish Cabbage with Peas)

Now, imagine coming home to a dish that’s both comforting and packed with flavor. Kapusta z Grochem, a traditional Polish cabbage with peas, is just that—simple, hearty, and utterly delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 small head cabbage, shredded
• 1 cup green peas, frozen
• 1 cup vegetable broth
• 1 tsp caraway seeds
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
4. Add 1 small head shredded cabbage to the skillet, stirring to combine with the onions and garlic.
5. Pour in 1 cup vegetable broth and bring the mixture to a simmer.
6. Cover the skillet and let the cabbage cook for 10 minutes, stirring occasionally.
7. Add 1 cup frozen green peas and 1 tsp caraway seeds to the skillet, mixing well.
8. Continue to cook uncovered for another 5 minutes, or until the peas are heated through.
9. Finish with 1 tbsp apple cider vinegar, and season with salt and pepper to taste.

Best enjoyed when the cabbage is tender yet slightly crisp, and the peas are perfectly sweet. Serve it alongside crusty bread or as a hearty side to your favorite protein for a meal that feels like a hug.

Polish Cabbage and Mushroom Pierogi

Very few dishes bring comfort like a plate of homemade pierogi, especially when they’re stuffed with a savory mix of cabbage and mushrooms. You’ll love how these little dumplings turn out—tender, flavorful, and utterly satisfying.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup water
• 2 tbsp unsalted butter
• 1 cup finely chopped cabbage
• 1 cup finely chopped mushrooms
• 1 small onion, finely chopped
• 1 tbsp vegetable oil
• 1/2 tsp black pepper

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center and add 1 large egg and 1/2 cup water. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
4. While the dough rests, heat 1 tbsp vegetable oil in a pan over medium heat. Add 1 small onion, finely chopped, and sauté until translucent.
5. Add 1 cup finely chopped cabbage and 1 cup finely chopped mushrooms to the pan. Cook for 10 minutes, stirring occasionally, until soft.
6. Season the filling with 1/2 tsp black pepper and remove from heat. Let it cool.
7. Roll out the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
8. Place 1 tbsp of filling in the center of each circle. Fold the dough over and pinch the edges to seal.
9. Bring a large pot of salted water to a boil. Add pierogi in batches and cook for 3-4 minutes until they float to the top.
10. Heat 2 tbsp unsalted butter in a skillet over medium heat. Add cooked pierogi and fry until golden brown, about 2 minutes per side.

Craving something cozy? These pierogi are golden and crispy on the outside, with a soft, flavorful filling that’s downright addictive. Serve them with a dollop of sour cream or a side of applesauce for a delightful contrast.

Polish Cabbage Salad

Sometimes you just crave something fresh, crunchy, and a little bit tangy, right? That’s where this Polish cabbage salad comes in—it’s the perfect side dish for any meal, especially during those hot summer months.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tbsp white vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and carrots, then toss until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Give the salad a final toss, then taste and adjust the seasoning if needed. Tip: If you prefer a sweeter salad, add a bit more sugar.
5. Chill the salad in the refrigerator for at least 30 minutes before serving. Tip: For extra crunch, add some chopped apples or nuts right before serving.

Vibrant and refreshing, this Polish cabbage salad has a delightful crunch with a creamy, tangy dressing. Serve it alongside grilled meats or as a topping for your favorite sandwich for an extra layer of texture and flavor.

Polish Cabbage and Potato Pancakes

Hey, you know those days when you crave something hearty but don’t want to spend hours in the kitchen? These Polish cabbage and potato pancakes are your answer. They’re crispy, savory, and totally satisfying with minimal effort.

Ingredients

• 2 cups shredded cabbage
• 2 cups grated potatoes
• 1/2 cup all-purpose flour
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine the shredded cabbage and grated potatoes.
2. Add the flour, egg, salt, and black pepper to the bowl. Mix until well combined.
3. Heat the vegetable oil in a large skillet over medium heat (350°F).
4. Form the mixture into small patties, about 1/4 cup each, and flatten slightly.
5. Place the patties in the skillet, cooking for 3-4 minutes on each side or until golden brown and crispy.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
7. Repeat with the remaining mixture, adding more oil to the skillet as needed.

Variety is the spice of life, and these pancakes prove it. Serve them with a dollop of sour cream or applesauce for a delightful contrast of flavors. The crispy edges and tender middle make every bite a little adventure.

Kapusta Kiszona (Polish Sauerkraut)

Maybe you’ve walked past a jar of sauerkraut at the store and wondered what it’s all about. Kapusta Kiszona, or Polish sauerkraut, is a tangy, fermented cabbage dish that’s packed with flavor and surprisingly easy to make at home.

Ingredients

• 1 medium head green cabbage
• 1 tbsp kosher salt
• 1 tsp caraway seeds
• 1 cup filtered water

Instructions

1. Remove the outer leaves of the cabbage and set aside. Cut the cabbage into quarters and remove the core.
2. Thinly slice the cabbage into strips, aiming for uniformity to ensure even fermentation.
3. In a large bowl, mix the sliced cabbage with kosher salt and caraway seeds. Massage the cabbage for about 5 minutes until it starts to release its liquid.
4. Pack the cabbage tightly into a clean jar, pressing down firmly to eliminate air pockets. The liquid should cover the cabbage; if not, add a bit of filtered water.
5. Place one of the reserved outer leaves over the cabbage to keep it submerged. Cover the jar with a clean cloth and secure it with a rubber band.
6. Store the jar at room temperature, away from direct sunlight, for 3 to 10 days. Check daily to ensure the cabbage remains submerged and skim off any scum that forms.
7. After 3 days, start tasting the sauerkraut. Once it reaches your desired level of tanginess, move it to the refrigerator to slow fermentation.

Once fermented, your Kapusta Kiszona will have a crisp texture and a complex, sour flavor. Try it as a topping for hot dogs or mixed into a hearty stew for an extra punch of flavor.

Polish Cabbage and Sausage Stew

Now, if you’re looking for a hearty dish that’s both comforting and packed with flavor, you’ve got to try this Polish Cabbage and Sausage Stew. It’s the kind of meal that fills your kitchen with an irresistible aroma and warms you up from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 medium head cabbage, chopped
• 4 cups chicken broth
• 2 large potatoes, peeled and diced
• 1 tsp caraway seeds
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb sliced smoked sausage and cook until lightly browned, about 5 minutes.
3. Stir in 1 chopped large onion and 4 minced garlic cloves, cooking until the onion is translucent, about 3 minutes.
4. Add 1 chopped medium head cabbage, stirring occasionally until it begins to soften, about 5 minutes.
5. Pour in 4 cups chicken broth, then add 2 diced large potatoes, 1 tsp caraway seeds, and 1 tsp paprika.
6. Bring the stew to a boil, then reduce heat to low and simmer for 30 minutes, or until the potatoes are tender.
7. Season with salt and pepper to taste before serving.

With its tender cabbage, savory sausage, and hearty potatoes, this stew is a comforting bowl of goodness. Serve it with a slice of crusty bread to soak up all the delicious broth, or top with a dollop of sour cream for an extra touch of richness.

Polish Cabbage and Apple Salad

Might you be looking for a refreshing side dish that’s both sweet and tangy? This Polish Cabbage and Apple Salad is a crunchy, vibrant option that’s perfect for picnics or as a light lunch. It’s surprisingly simple to whip up, too.

Ingredients

• 4 cups shredded green cabbage
• 2 cups thinly sliced apples
• 1/4 cup chopped fresh dill
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage and thinly sliced apples.
2. Add the chopped fresh dill to the bowl with the cabbage and apples.
3. In a small bowl, whisk together the apple cider vinegar, honey, salt, and black pepper until well combined.
4. Pour the dressing over the cabbage and apple mixture, tossing gently to coat everything evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Serve the salad chilled or at room temperature. Tip: For an extra crunch, add a handful of toasted walnuts or sunflower seeds before serving.

Bright and crisp, this salad offers a delightful contrast of textures with the soft apples against the crunchy cabbage. The honey and apple cider vinegar dressing brings a perfect balance of sweetness and acidity, making it a hit at any gathering. Try serving it alongside grilled meats or as a topping for fish tacos for a surprising twist.

Golabki (Polish Stuffed Cabbage Leaves)

Kick off your culinary adventure with this comforting classic, Golabki, a Polish dish that wraps tender cabbage leaves around a savory filling. You’ll love how the flavors meld together, creating a dish that’s both hearty and satisfying.

Ingredients

• 1 large head cabbage
• 1 lb ground beef
• 1 cup cooked rice
• 1 small onion, finely chopped
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 2 cups tomato sauce
• 1 cup water

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 3 minutes to soften the leaves. Tip: Use tongs to gently peel off the leaves as they soften.
3. In a bowl, mix the ground beef, cooked rice, onion, egg, salt, and pepper until well combined.
4. Place a spoonful of the meat mixture onto each cabbage leaf, then fold the sides over the filling and roll up tightly.
5. Melt the butter in a skillet over medium heat. Arrange the stuffed cabbage rolls seam-side down in the skillet and brown lightly for 2 minutes on each side. Tip: Don’t overcrowd the skillet; work in batches if necessary.
6. Transfer the browned rolls to a baking dish. Pour the tomato sauce and water over the rolls, covering them completely.
7. Cover the dish with foil and bake for 1 hour, or until the cabbage is tender and the filling is cooked through. Tip: Check halfway through baking to ensure there’s enough liquid; add a little water if needed.

Out of the oven, these Golabki rolls are tender, with a rich and savory filling that’s perfectly complemented by the tangy tomato sauce. Serve them with a dollop of sour cream or alongside mashed potatoes for a truly comforting meal.

Polish Cabbage and Bacon Stir Fry

This Polish Cabbage and Bacon Stir Fry is the kind of dish that turns a simple weeknight dinner into something special. You’ll love how the smoky bacon and sweet cabbage come together in this easy, flavorful stir fry.

Ingredients

• 6 slices bacon, chopped
• 1 large head cabbage, thinly sliced
• 1 medium onion, thinly sliced
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar

Instructions

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
2. Add the butter to the bacon drippings in the skillet. Once melted, add the sliced onion and cook until softened, about 3 minutes.
3. Increase the heat to medium-high. Add the thinly sliced cabbage to the skillet. Stir to combine with the onions.
4. Sprinkle the salt and black pepper over the cabbage. Stir fry for about 10 minutes, or until the cabbage is tender but still has a bit of crunch.
5. Return the cooked bacon to the skillet. Add the apple cider vinegar and stir everything together. Cook for an additional 2 minutes to let the flavors meld.
6. Tip: For extra flavor, you can add a pinch of caraway seeds with the cabbage. Tip: Don’t overcrowd the skillet to ensure the cabbage gets nicely browned. Tip: A splash of chicken broth can be added if the cabbage seems too dry.

Just like that, you’ve got a dish with the perfect mix of crispy, tender, and smoky flavors. Serve it over mashed potatoes or with a side of crusty bread to soak up all the deliciousness.

Polish Cabbage and Carrot Slaw

Unbelievably simple yet packed with flavor, this Polish Cabbage and Carrot Slaw is your go-to side for any meal. You’ll love how the crisp veggies and tangy dressing come together in minutes.

Ingredients

– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 1/4 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp sugar
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and carrot mixture.
4. Toss everything together until the veggies are evenly coated with the dressing.
5. Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
6. Give it a quick stir before serving to redistribute the dressing. Bright and crunchy, this slaw brings a refreshing contrast to rich, hearty dishes. Try it alongside grilled sausages or piled high on a pulled pork sandwich for an extra crunch.

Polish Cabbage and Beetroot Soup

Got a craving for something hearty and vibrant? You’re in for a treat with this Polish Cabbage and Beetroot Soup. It’s a cozy, colorful bowl that’s perfect for any season.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups cabbage, shredded
• 2 cups beetroot, peeled and diced
• 1 large carrot, peeled and diced
• 1 bay leaf
• 1 tsp caraway seeds
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 2 tbsp fresh dill, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
4. Pour in 4 cups vegetable broth, then add 2 cups shredded cabbage, 2 cups diced beetroot, 1 large diced carrot, 1 bay leaf, and 1 tsp caraway seeds.
5. Bring the soup to a boil, then reduce heat to low and simmer for 25 minutes, or until vegetables are tender.
6. Remove the bay leaf, then stir in 1 tbsp apple cider vinegar. Season with salt and pepper to taste.
7. Garnish with 2 tbsp chopped fresh dill before serving.

Now, this soup is a beautiful blend of earthy and tangy flavors, with a texture that’s both hearty and refreshing. Try serving it with a dollop of sour cream for an extra creamy twist.

Polish Cabbage and Kielbasa Skillet

Busy weeknights call for hearty, one-pan meals that don’t skimp on flavor. This Polish Cabbage and Kielbasa Skillet is just that—a comforting dish that comes together in no time.

Ingredients

• 1 tbsp olive oil
• 1 lb kielbasa, sliced into 1/2-inch pieces
• 1 medium onion, thinly sliced
• 4 cups green cabbage, shredded
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 1 lb sliced kielbasa to the skillet. Cook for 5 minutes, stirring occasionally, until lightly browned.
3. Tip: Don’t overcrowd the skillet to ensure the kielbasa gets a nice sear.
4. Add 1 thinly sliced onion to the skillet. Cook for 3 minutes, until softened.
5. Stir in 4 cups shredded cabbage, 2 minced garlic cloves, 1 tsp caraway seeds, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally.
6. Tip: The cabbage will wilt down significantly—this is normal!
7. Pour in 1/2 cup chicken broth and 1 tbsp apple cider vinegar. Stir to combine.
8. Reduce heat to low. Cover and simmer for 10 minutes, until the cabbage is tender.
9. Tip: If the skillet seems dry, add a splash more broth.
10. Remove from heat and let sit for 2 minutes before serving.

Crisp-tender cabbage and smoky kielbasa make this dish a winner. Serve it with a side of crusty bread to soak up the flavorful juices.

Polish Cabbage and Onion Pierogi

You’ve probably heard of pierogi, those delightful dumplings that are a staple in Polish cuisine. Today, we’re diving into a classic variation that’s both comforting and surprisingly simple to make at home: Polish Cabbage and Onion Pierogi.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 large egg
• 1/2 tsp salt
• 2 cups finely chopped cabbage
• 1 large onion, finely chopped
• 2 tbsp butter
• 1/2 tsp black pepper
• 1/4 cup sour cream (for serving)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center and add 1 large egg and 1/2 cup water. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
4. While the dough rests, melt 2 tbsp butter in a pan over medium heat. Add 1 large onion, finely chopped, and sauté until translucent, about 5 minutes.
5. Add 2 cups finely chopped cabbage to the pan. Cook until soft, about 10 minutes. Season with 1/2 tsp black pepper. Let the filling cool.
6. Roll out the dough to 1/8-inch thickness. Use a glass to cut out circles.
7. Place a small spoonful of the cabbage and onion mixture in the center of each circle. Fold the dough over and pinch the edges to seal.
8. Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float to the top, about 3-4 minutes.
9. Remove with a slotted spoon and serve hot with 1/4 cup sour cream on the side.

Just out of the pot, these pierogi are tender with a slightly chewy texture, and the filling is sweet from the onions with a hint of earthiness from the cabbage. Try serving them with a drizzle of melted butter and a sprinkle of fresh dill for an extra flavor boost.

Polish Cabbage and Chicken Stew

This hearty Polish Cabbage and Chicken Stew is the comfort food you’ve been craving. It’s packed with flavor, easy to make, and perfect for any night of the week.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head green cabbage, cored and chopped
• 2 cups chicken broth
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chicken pieces and cook until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in cabbage, chicken broth, caraway seeds, salt, and pepper. Tip: Adding the cabbage in batches makes it easier to stir and fit in the pot.
5. Return chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Tip: Stir occasionally to prevent sticking.
6. Remove from heat and stir in apple cider vinegar.

Serve this stew hot, with a side of crusty bread to soak up the flavorful broth. The cabbage becomes tender but retains a slight bite, while the chicken is incredibly juicy. For a twist, top with a dollop of sour cream and fresh dill.

Polish Cabbage and Lentil Soup

After a long day, there’s nothing like a bowl of hearty soup to warm you up. This Polish Cabbage and Lentil Soup is packed with flavor and so easy to make, you’ll want to keep it in your regular rotation.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 small head cabbage, shredded
• 2 carrots, diced
• 1 tsp caraway seeds
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 cup rinsed green lentils, 4 cups vegetable broth, and 2 cups water to the pot.
5. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
6. Add 1 small head shredded cabbage, 2 diced carrots, 1 tsp caraway seeds, and 1 bay leaf to the pot.
7. Simmer for another 20 minutes, or until the lentils and vegetables are tender.
8. Remove the bay leaf and season with salt and pepper to taste before serving.

Deliciously hearty and comforting, this soup has a rich depth of flavor from the caraway seeds and a satisfying texture from the lentils and cabbage. Serve it with a slice of crusty bread for a complete meal that’s both nutritious and filling.

Polish Cabbage and Tomato Stew

Unbelievably comforting and packed with flavor, this Polish Cabbage and Tomato Stew is your go-to for a hearty meal. It’s simple, satisfying, and brings a taste of Poland right to your kitchen.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lb cabbage, shredded
• 2 cups canned tomatoes, crushed
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tbsp fresh dill, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium chopped onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb shredded cabbage to the pot, stirring occasionally, until it begins to soften, about 10 minutes.
5. Pour in 2 cups crushed canned tomatoes and 1 cup vegetable broth, stirring to combine.
6. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.
7. Bring the stew to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
8. Remove from heat and stir in 1 tbsp fresh chopped dill before serving.

Just like that, you’ve got a stew with a perfect balance of tangy tomatoes and sweet cabbage, finished with a hint of dill. Serve it with a slice of crusty bread to soak up all the deliciousness.

Polish Cabbage and Pork Roast

Feeling like you need a hearty, comforting meal that’s packed with flavor? This Polish Cabbage and Pork Roast is your answer. It’s simple, satisfying, and brings a taste of tradition to your table.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 large head cabbage, chopped
• 2 cups chicken broth
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 2 cloves garlic, minced
• 1 large onion, sliced

Instructions

1. Preheat your oven to 350°F.
2. Heat vegetable oil in a large oven-proof pot over medium-high heat.
3. Season pork chunks with salt, pepper, and paprika.
4. Brown the pork in the pot, about 3 minutes per side, then remove and set aside.
5. In the same pot, add onion and garlic, sautéing until soft, about 2 minutes.
6. Add chopped cabbage, stirring to combine with the onions and garlic.
7. Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits.
8. Return the pork to the pot, nestling it into the cabbage.
9. Cover and transfer to the oven, baking for 1.5 hours until the pork is tender.
10. Check halfway through, adding a splash of broth if the cabbage looks dry.

Here’s the deal: the pork turns melt-in-your-mouth tender, while the cabbage soaks up all those savory juices. Serve it over mashed potatoes or with a slice of crusty bread to soak up the goodness.

Polish Cabbage and Dumplings

Did you ever crave something hearty, comforting, and a little bit different? Polish cabbage and dumplings is your answer. It’s a simple, satisfying dish that brings warmth to any table.

Ingredients

• 1 head cabbage, shredded
• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water
• 1 tsp salt
• 2 tbsp butter
• 1/2 tsp black pepper

Instructions

1. In a large pot, boil shredded cabbage in salted water for 10 minutes until slightly tender. Drain and set aside.
2. Mix flour, egg, water, and salt in a bowl to form a dough. Tip: The dough should be firm but pliable; add a little more water if too dry.
3. Roll the dough into a rope and cut into 1-inch pieces to form dumplings.
4. Bring a pot of salted water to a boil and cook dumplings for 3-4 minutes until they float to the top. Tip: Don’t overcrowd the pot; cook in batches if necessary.
5. In a skillet, melt butter over medium heat and add the cooked cabbage and dumplings. Season with black pepper.
6. Sauté for 5 minutes, stirring occasionally, until everything is heated through and lightly browned. Tip: For extra flavor, add a pinch of caraway seeds to the cabbage while sautéing.

The dumplings are delightfully chewy, contrasting with the soft, sweet cabbage. Serve it with a dollop of sour cream for a creamy twist.

Polish Cabbage and Rice Casserole

Hey, you know those days when you crave something hearty but don’t want to spend hours in the kitchen? This Polish Cabbage and Rice Casserole is your answer. It’s cozy, filling, and packed with flavors that remind you of home.

Ingredients

• 1 large head cabbage, chopped
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Add chopped cabbage to the skillet, stirring occasionally, until it begins to wilt, about 10 minutes. Tip: Don’t rush this step; letting the cabbage soften slowly brings out its sweetness.
4. Stir in rice, chicken broth, salt, pepper, and paprika. Bring to a simmer.
5. Transfer the mixture to a greased casserole dish, covering tightly with foil.
6. Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until the rice is tender and the top is lightly golden. Tip: If the rice seems dry, add a splash more broth before covering with foil.
7. Let the casserole sit for 5 minutes before serving. Tip: This rest time allows the flavors to meld beautifully.

Perfectly tender cabbage and fluffy rice make this casserole a comforting dish. Serve it with a dollop of sour cream for a creamy contrast or alongside grilled kielbasa for a traditional Polish meal.

Polish Cabbage and Egg Noodles

Kicking off with a dish that’s as comforting as it is simple, Polish Cabbage and Egg Noodles is a hearty meal that brings warmth to any table. You’ll love how the tender cabbage and soft noodles come together in this easy-to-make recipe.

Ingredients

• 1 head green cabbage, shredded
• 8 oz egg noodles
• 4 tbsp butter
• 1 large onion, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, melt the butter in a large skillet over medium heat.
4. Add the diced onion to the skillet and sauté for 5 minutes, or until translucent.
5. Stir in the shredded cabbage, salt, and black pepper, cooking for another 10 minutes until the cabbage is tender.
6. Add the water to the skillet, cover, and let simmer for 5 minutes to soften the cabbage further.
7. Drain the cooked noodles and add them to the skillet with the cabbage mixture, tossing to combine evenly.
8. Cook for an additional 2 minutes to allow the flavors to meld together.

Outstanding in its simplicity, this dish offers a delightful mix of textures, from the silky noodles to the slightly crisp cabbage. Serve it with a dollop of sour cream or a sprinkle of fresh dill for an extra layer of flavor.

Polish Cabbage and Smoked Sausage Soup

You’re in for a treat with this hearty Polish Cabbage and Smoked Sausage Soup. It’s the perfect blend of smoky, savory, and slightly sweet flavors that’ll warm you up from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 small head cabbage, chopped
• 2 large carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 tsp caraway seeds
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb sliced smoked sausage and cook until lightly browned, about 5 minutes.
3. Stir in 1 diced large onion and 2 minced garlic cloves, cooking until softened, about 3 minutes.
4. Pour in 4 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
5. Add 1 chopped small head cabbage, 2 sliced carrots, 2 diced potatoes, 1 tsp caraway seeds, and 1 bay leaf.
6. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until vegetables are tender.
7. Remove the bay leaf and season with salt and pepper to taste before serving.

Serve this soup with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor. The cabbage becomes wonderfully tender, while the smoked sausage adds a rich depth that makes this soup a comforting meal on any chilly day.

Conclusion

Tantalizing and diverse, this roundup of 25 Polish cabbage recipes offers something for every taste and occasion. From hearty stews to delicate rolls, these dishes are a testament to the versatility and comfort of cabbage. We invite you to explore these flavors, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!