Kapusta Zasmażana

Ingredients · 4 servings

• 1000 gWhite cabbage, finely shredded
• 150 gOnion, diced
• 120 gSmoked bacon, diced
• 40 gLard
• 30 gWheat flour
• 4 gMarjoram, dried
• 3 gCaraway seed
• 1Bay leaf
• 4Allspice berry
• 10 gSalt
• 2 gBlack pepper, ground
• 1500 mlWater

Equipment

stovetop, knife, cutting board, large pot, colander, deep pan, wooden spoon, measuring spoons, bowl, serving spoon

Instructions

1. 1
   Mise En Place

   Gather all ingredients; set out a knife, board, large pot, colander, deep pan, wooden spoon, and measuring spoons. · 5 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Prepare Vegetables

   Shred the cabbage finely, dice the onion, cut the smoked bacon small, and keep the flour, lard, and spices within reach. · 7 min

   What to look for: Cabbage is in thin shreds, onion is evenly diced, and bacon is in small pieces.

3. 3
   Boil Cabbage

   Boil the cabbage in salted water for 12-15 minutes until tender but not mushy, then drain it very well in a colander. · 15 min

   What to look for: Cabbage looks pale, flexible, and no longer raw at the core.

4. 4
   Render Bacon

   Render the smoked bacon with lard in a deep pan over medium heat until the fat runs clear and the bacon edges begin to brown. · 6 min

   When it is done: Pork pieces are browned and sizzling; if pieces are thick, the center reaches 63°C / 145°F.

5. 5
   Sauté Onion

   Add the onion to the bacon fat and fry for 5-6 minutes, stirring often, until the pieces turn golden and sweet-smelling. · 6 min

   What to look for: Onion is golden, glossy, and softened without dark burning.

6. 6
   Braise Cabbage

   Add the drained cabbage, bay leaf, allspice berry, and caraway seed; stir-braise for 10 minutes so the cabbage absorbs the fat. · 10 min

   What to look for: Cabbage is glossy and evenly mixed with bacon, onion, and spices.

7. 7
   Form Light Roux

   Sprinkle the wheat flour evenly over the cabbage and stir constantly until no dry patches remain and the mixture looks lightly glossy. · 3 min

   What to look for: Flour disappears into the fat and moisture without visible white streaks.

8. 8
   Season And Thicken

   Season with marjoram, salt, and black pepper; cook for 5 minutes more, stirring, until the roux is absorbed and the cabbage is mellow. · 5 min

   What to look for: Cabbage is softly bound, lightly thickened, and aromatic with marjoram.

9. 9
   Serve Hot

   Serve the kapusta zasmażana hot as a main dish, removing the bay leaf if you find it and spooning the glossy cabbage into warm bowls. · 2 min

   What to look for: Portions are hot, glossy, and lightly thickened with visible cabbage strands.