Stewed Cabbage (Duszona Kapusta)


In the Polish home, there are many main courses and side dishes revolving around cabbage (and potatoes). The recipes can be very complex, savory, sweet, vegan, with meat, mushrooms, apples or thickened with flour. Some like the addition of tomatoes, others like dill or paprika.

In my home, we grew up with basic meatless Duszona Kapusta because it was quickest and easiest. It was always accompanied by meat and potatoes. There was no better or flavorful meal in my opinion, and if you try it you will understand.

Stewed Cabbage (Duszona Kapusta)

  • Servings: 4-6
  • Difficulty: easy
  • Print

a nutrient packed antioxidant dish that will transform your favorite meat and potatoes meal into an extraordinary culinary delight.

family recipe by Gourmetmarichef


  • 1 coarsely chopped and rinsed head of cabbage
  • 1 chopped onion
  • 3 tbsp. olive oil
  • 3 tbsp. apple cider vinegar
  • 1 c. vegetable broth
  • Salt, pepper, caraway seeds and paprika if you desire to your taste.


  1. In a medium Dutch oven with the flame on low, sauté the onion in the oil until translucent.
  2. Add in the shredded cabbage, vegetable broth, and apple cider vinegar and seasonings. Stir to combine.
  3. Continue cooking on low with the lid on, making sure the liquid isn’t all absorbed from the pot. If it is all cooked out, add in another 1/4 c. broth.
  4. Keep stirring and cooking on low until the cabbage is wilted. Total cooking time is 45 minutes.
  5. Serve over cooked ‘buttered’ potato cubes or mashed potatoes.

Placing ‘fork smashed’ potatoes in serving bowls seasoned with salt and pepper and a dollop of dairy free butter

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