Polish Braised Red Cabbage with Raspberries {Modra Kapusta z Malinami}

Anna

4 years ago

Recipe for Polish braised red cabbage with raspberries

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Polish Braised Red Cabbage with Raspberries {Modra Kapusta z Malinami}

Braised red cabbage with raspberries can easily be an addition to your traditional Thanksgiving meal. Modra kapusta [moh-drah capoo-stah] in Poland is normally served with roasted duck or goose and Silesian dumplings. This is one of those food couples that go well together, like peanut butter and jelly, only our Polish version. It is a recurring fall combo for me and many others here in the old country and we will start seeing fresh duck and goose available in our meat section of the local grocery store. When fall comes and it starts cooling off outside, I actually crave it. It’s will make a great Sunday dinner.

I love the combination of sweet and sour in this dish. Raspberries give the sweetness and a bit of vinegar and red wine will help with the sourness and will preserve the nice deep pinkish/purple color. Smooth and creamy roux gives that comfort food feel. Let’s cook!

Real Polish Braised Red Cabbage with Raspberries {Modra Kapusta z Malinami}

Yields: 5-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1.5 lbs / 655 g of red cabbage (6 c thinly sliced)
8 oz / 225 g of fresh or frozen raspberries (plums would also work great)
4 tbsp of butter
3 tbsp of all-purpose flour
6 juniper berries
¼ tsp ground allspice
6-8 peppercorns whole
2 bayleaves
2 tbsp of vinegar
1 ½ c of water + another ½ if needed
½ c of dry red wine
Salt and sugar to taste

Instructions

Slice cabbage very thinly (use food processor for even and thin slice).
In a large pan heat butter until melted. While butter is melting, add juniper berries, allspice, peppercorns, and bayleaves. When everything melts, add flour and whisk until combined. Next add cabbage, raspberries, vinegar, red wine and 1 ½ cups of water and about 1 teaspoon of salt. Stir well, cover, and cook on medium low for about 10 minutes.
Stir and taste. If not sweet, add 1 teaspoon of sugar and adjust salt, if needed. Cook for another 10-20 minutes until flavors combine. I like my cabbage with a bit of crunch, so cook as long as you need. Add a bit more moisture, if needed to keep smooth and creamy consistency.
When ready to serve, reheat.