- Cabbage and mushrooms are a classic combination in Polish cookery.
- Recipes abound for combinations using fresh cabbage through to sauerkraut, cultivated or wild mushrooms – fresh or dried – the list is endless.
- Recently I wrote about kulebiak a large Polish pastry, which had a filling of fresh cabbage and fresh mushrooms.
- This filling can be served hot as a side dish – it goes well with hot roast meats.
- Small head of white cabbage or sweetheart cabbage.
- 250 -300g of mushrooms
- 1 large onion
- 100g of butter
- Salt & pepper to taste
- Optional – 2-3 hard boiled eggs
- Shred and then chop the cabbage into small pieces.
- Chop the onion into small pieces.
- Chop the mushrooms into small pieces.
- Melt half the butter in a large deep frying pan.
- Slowly cook the onions and the cabbage but do not brown.
- Cover with a lid and let them simmer till they are both soft.
- Stir occasionally – you might need to add a little hot water.
- In another pan melt the rest of the butter and fry the mushrooms.
- Add the mushrooms to the cabbage and onion mixture and mix well.
- Heat gently together to remove most of the excess liquid.
- Season to taste.
- Sprinkle the chopped hard boiled eggs on top – optional.
- Serve hot.
You might want to look at an earlier post for Sauerkraut & Mushrooms
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.
- Adjust the seasoning and serve.
Served in Royal Doulton Tapestry – 1966-1988
I had half a sweetheart cabbage left after a meal and not much else in the fridge.
I put together the ingredients I had and got a delicious new salad.
Use red onions if you can as these give a good colour contrast.
- ½ a sweetheart cabbage
- 4-5 medium sized gherkins
- 2 small red onions
- 3 tablespoons of gherkins liquid from the jar
- 2-3 tablespoons of full-fat mayonnaise
- Salt & pepper
- Cut the cabbage into fine shreds.
- Cut the gherkins into round slices.
- Chop the onions into small pieces.
- Mix the chopped ingredients with the gherkin liquid and the mayonnaise.
- Season with salt and pepper.