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.
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
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.
3 eating apples – red skinned for colour contrast.
1 tin of pineapples
80g raisins or sultanas
A pinch of salt & pepper to taste
Dressing – Mayonnaise & pineapple juice
Peel the oranges removing all the pith.
Cut them into slices, separate the segments and then chop these into small pieces.
Finely shred and chop the cabbage
Core the apples and chop them into small pieces.
Drain the pineapples from the juice.
Chop the pineapples into small pieces.
Mix the cabbage and fruits together.
Mix mayonnaise and some pineapple juice together to make a thin dressing.
Add the dressing and mix everything well together.
You can add salt and pepper here if desired.
Served here in my mother’s vintage glass bowl.
I tend to make this salad a while before it is needed as with the magic of osmosis – raisins become plumped up with the juice from the oranges and pineapple. The dressing becomes sweet from the sugars in the raisins.
This salad goes well with roast dinners, cold smoked meats and Polish style sausages.