Braised Cabbage - approx. 300 g

Braised cabbage is one of those sides that instantly turns a meal into a proper homemade plate. In Polish cooking, it’s most often made with white cabbage, young cabbage, or sauerkraut, combined with onion, butter or oil, a little flour, dill, and simple seasoning. The cabbage is gently cooked until soft, then brought together with a light base that gives it that warm, smooth, homemade texture. Many recipes also add a touch of lemon juice, vinegar, or sugar to balance the flavour - slightly tangy, slightly sweet, and well seasoned.

A well-made braised cabbage should never be watery or too heavy. The base is there only to bring everything together and give it the right texture, not to overpower the flavour. It’s a side that works perfectly with breaded pork cutlets, meatballs, roasted meats, sausages, potatoes, or dumplings. Simple, but when done properly, it carries the smell of dill, butter, and a real homemade meal.

Ingredients: white cabbage or sauerkraut, onion, butter or vegetable oil, wheat flour, salt, pepper, dill, optionally lemon juice, vinegar, sugar, bay leaf, allspice, caraway, or marjoram

Allergens: gluten, milk if prepared with butter

Allergen and production information:
Our products are made in artisan conditions and may contain traces of gluten, milk, eggs, soy, nuts, and other potential allergens. Despite maintaining the highest standards of preparation and hygiene, we cannot guarantee the complete absence of cross-contamination.

If you have any allergies or food intolerances, please contact us before placing your order. We will be happy to provide more information about our ingredients and how our products are prepared.