Here it is, my Mom’s great recipe for a delicate Spring Cabbage aka Młoda Kapusta. It is a spring classic, light and crispy, and one of my favorite dishes. At least once a week, in a spring time, my Dad would go to the farmers market across the street to get a fresh, young cabbage. My parents worked long hours, and I guess they were happy that me and my siblings loved this dish. It’s super easy to make and very budget friendly.
It’s easy to tell the difference between “young” and “old” cabbage just by looking at it. The young cabbage has a lot more dark green leaves that stick out and away from the head. They are much looser and will cook much faster. “Old” cabbage is a lot paler, with the leaves closely clinging together to create the head.
Ingredients
- 1 young cabbage
- 4 cups (1 liters) chicken or vegetable broth
- half a stick of unsalted butter – 100 g
- 1 leek
- 1 celery stalk
- 1 carrot
- 1 parsnip root
- 1 teaspoon sugar
- 3 tablespoons of lemon juice
- 1 bunch fresh dill, chopped
- 1 tablespoon of wheat flour
- a flat teaspoon of salt and pepper
Step by step instructions:
Step 1
Remove the darker and looser leaves from the cabbage. Wash all vegetables (cabbage, carrot, leek, parsnip root and celery) thoroughly and peel carrot and parsnip root.
Step 2
On a grater with large holes, grate carrots and parsnip root. You can also dice them if you like, but Mama always used the grater.
Step 3
Chop leek and celery finely. To save time you can use vegetable chopper or food processor and make it easier.
Step 4
Boil the water in the kettle. Place the cabbage in the sink and pour hot water over it to scald it. Blanching preserves the colour of the leaves while achieving a tender crunch.
Step 5
Let the cabbage cool down, then divide the head into four parts. Cut off and discard the hard, white cores.
Step 6
Slice the cabbage thinly into strips with a sharp knife.
Step 7
In a large pot, melt butter over medium heat.
Step 8
Add carrot, leek, parsnip root and celery. Stirring frequently sauté the veggies for about 5 minutes.
Step 9
Add the shredded cabbage into the pot, pour in the broth, season with salt, pepper. Mix it all together.
Cover with a lid and cook on medium heat for about 15 minutes.
Step 10
Add a teaspoon of sugar, 3 tablespoons of lemon juice and chopped dill.
Step 11
Meanwhile, prepare the roux. In the frying pan melt the butter and sprinkle a tablespoon of flour stirring constantly. Add 1 tablespoon of the cabbage stock and stir (preferably with a whisk) for about 30-45 seconds until there are no lumps.
Step 12
Transfer roux to cabbage mixture, mix it well and cook uncovered for another 5 minutes until cabbage is tender but don’t overcook it. Remove the pot from the stove while the cabbage is still firm, otherwise it might go mushy.
The Spring Cabbage is best when served warm as an addition to the main course, replacing the salad. It pairs really well with:
- Polish meat patties or kotlety mielone (here is my Mom’s traditional recipe)
- Chicken cutlets (see my wife’s famous recipe)
- Polish potato casserole (see the recipe)
- Pork cutlets
- Schnitzel
- Sausage
It can also be served as a separate meal with potatoes or a slice of bread.
Smacznego!!!
