Duszona Kapusta- 2 options

Duszona kapusta is usually translated as braised cabbage. However it literally means suffocated cabbage, which I think is a lovely phrase. It indicates that the dish is cooked with the minimum amount of liquid with a lid on the pan whilst it is cooking.

A few months ago Mari (Mariana) who blogs as gourmermarichef.com  posted her recipe for duszona kapusta.  So I thought I would add my versions.

I used sweetheart cabbage as I really like this but you can use any white cabbage and even savoy cabbage ( but you will have to cook this a little longer).

My mother would have cooked this till the cabbage was very soft – I prefer to cook it for less time so the cabbage still has a little bite.

Ingredients – version 1

• 1 sweetheart cabbage
• 1 small onion – finely chopped
• 2 tablespoons of butter
• 1 tablespoon of caraway seeds
• 125ml of vegetable stock (can be from a cube or powder)
• Salt and pepper to taste.

Method

• Use a deep frying pan – with a lid.
• Gently fry the onion in the butter till soft and golden.
• Finely shred the cabbage.
• Add the cabbage and stir.
• Cook for a few minutes.
• Add the caraway seeds and the stock.
• Stir and bring to a gently simmer.
• Put on the lid (a glass one is good) and simmer until the cabbage is soft.
• Check the progress and stir a few times to make sure the liquid does not dry out.
• Adjust the seasoning and serve.

Served in Royal Doulton –  Carnation 1982 – 1998

Version -2

Ingredients – version 2

• As version 1
• Plus 125ml of soured cream

Method – version 2

• As version 1 until the cabbage is cooked.
• Add the soured cream, stir and cook for another minute.
• Adjust the seasoning and serve.

Served in Royal Doulton Tapestry – 1966-1988