Name: Braised Cabbage with Hazelnuts (Modra kapusta)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Makes 6 servings
Cuisine: Polish
Ingredients: 2 tablespoons apple cider vinegar; 1 teaspoon fennel seeds; 1 tart apple (about 6 ounces/180 g), such as Granny Smith, peeled and grated; ½ teaspoon ground cinnamon; 2 tablespoons (30 g) unsalted butter; 3 tablespoons soy sauce; Salt and freshly ground black pepper; 1 teaspoon cumin seeds; ½ cup (75 g) raw skin-on hazelnuts; 1 small head red cabbage (about 2 pounds/900 g), cored and thinly sliced; 1 tablespoon honey

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
55 min

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

Polish cuisine in the sixteenth century was rich in Asian spices, which were used generously, even in main dishes. My version of modra kapusta is a small tribute to those old flavors of Poland. This braised cabbage is slightly sweet and aromatic, with a crunchiness from the hazelnuts. Usually, I serve it as side dish, but it will also taste great with a buttered slice of bread and a piece of blue cheese.