Historically made with flour and sour cream, this traditional Polish dish continues to evolve.
Modern versions omit the flour and sour cream, using honey as a thickener, and use a larger quantity of apples.
Some cooks use an array of herbs and spices.
It is not unusual to see a vegan version, with the cabbage cooked lightly and added to grated apple flavoured with lemon juice, raw onions and vinegar for a salad or side dish.
- 1 kg red cabbage / white cabbage, shredded, blanched for 5 minutes, cooking water reserved
- 400 g sour apples, cored, peeled, cubed, steeped in juice of two lemons, juice drained
- 250 ml cabbage cooking water
- 250 g shallots, sliced thin
- 60 ml honey
- 15 ml apple cider vinegar
- 15 g butter
- 15 ml oil
- 1 tbsp dill, chopped
- 5 g salt
- 5 g cumin
In a large heavy-bottomed pot, fry the shallots in oil over a medium heat for 5 minutes.
Add butter and cabbage, fry for 5 minutes.
Add 150 millilitres of cabbage cooking water.
Cover and cook for 20 minutes until the cabbage has softened.
Add the drained apple, cider vinegar and honey, cook for 10 minutes.
Test for acidity, add more honey if necessary.
Add the cumin and dill, season and bring slowly to the boil.
Remove lid, reduce heat to low, simmer for 15 minutes.
When the water has evaporated, serve hot with sliced boiled potatoes.
- 1 small red cabbage, shredded
- 1 sour apple, cored, peeled, grated, marinated in lemon juice
- 1 sweet apple, cored, peeled, grated, marinated in lemon juice
- 240 ml red wine
- 150 g onion, chopped
- 120 ml mineral water
- 1 lemon, juiced
- 10 g sugar
- 2 sprigs thyme
Place cabbage and onions in a large pot with the water, wine, sugar and thyme.
When the cabbage is tender and the liquid has almost evaporated, thoroughly incorporate the apples with their lemon juice. Leave to cool, serve as a salad.
Apple Cider Vinegar