Polish-style cabbage with tomatoes is made by cooking sweet summer cabbage and fresh, ripe tomatoes for an easy, delicious side dish. Simple to make using a handful of ingredients, versatile and ready in just over 30 minutes!
This cabbage with tomatoes is a traditional Polish side dish popular in the summer months using seasonal cabbage and tomatoes. Summer cabbage ('młoda kapusta' in Polish) has a delicious, sweet flavour and can be used in salads, soups or with 'łazanki' noodles. It's also often cooked and served as a side dish, which is particularly tasty if you combine it with sweet, seasonal tomatoes, as I have done in this recipe.
Tomatoes and cabbage make a fantastic pairing and can be used in a variety of dishes, including soups as well as classic cabbage rolls. This summer cabbage and tomato side dish is one of the simplest and quickest recipes using these ingredients. The tomatoes are first cooked briefly in a little butter to release maximum flavour. The next step is adding chopped cabbage, which becomes tender within minutes. Then all that's left to do is thicken the mixture, add dill and enjoy!
See detailed instructions below.
How to prepare the cabbage
Once you've removed the tough outer leaves cut the cabbage into 4 parts, remove and discard the white core then cut the cabbage into about ¼ inch slices. I recommend cutting the cabbage by hand rather than shredding it in a food processor, so the strands aren't too thin.
How to prepare the tomatoes
Making Polish stewed cabbage with tomatoes always involves blanching then peeling the tomatoes before assembling the dish. This produces better results than using unpeeled tomatoes and is quick and easy to do (see also Polish-style scrambled eggs with tomatoes). You will find detailed instructions below.
Cabbage with tomatoes ingredients and substitutions
- Cabbage: use either summer cabbage (approx. ½ large head) or sweetheart/pointed cabbage (1 small), which is similar. White, winter cabbage is tougher and lacks the sweetness of summer cabbage and I don't recommend using it, instead.
- Tomatoes: I used large vine tomatoes, but you can use any ripe tomatoes. Canned tomatoes are not a suitable alternative as they don't produce the same delicious results.
- Tomato paste: you can use tomato puree, instead.
- Dill.
- Butter: for a vegan option use plant-based butter. Oil doesn't work as well.
- Flour: helps to thicken the sauce.
- Sugar.
- Salt and pepper.
- Water.
Step-by-step recipe instructions
1. Prepare tomatoes: Score the top of each tomato (make a cross shape being careful not to cut into the flesh) and place in a pot of gently simmering water for about a minute. Remove from the pot and immerse for a few seconds in ice cold water. Drain and peel the tomatoes then chop, removing the tough middle bit.
2. Cook tomatoes: In a large pan melt 1 tablespoon of butter then add the tomatoes (along with the juices), season with a little salt and cook gently for about 8 minutes until the tomatoes soften and start breaking down, stirring occasionally. Stir in the tomato paste.
3. Add cabbage: While the tomatoes are cooking prepare the cabbage. Remove the tough outer leaves and cut the cabbage into 4 parts then cut it into about ¼ -inch slices discarding the white core. Add to the pan along with the water, 1 teaspoon of salt and freshly ground pepper to taste. Stir, cover, bring to the boil then lower the heat and simmer gently for about 12-15 minutes until the cabbage is softened, stirring occasionally.
TIP: Make sure the cabbage doesn't stick to the bottom of the pan. Add a splash of water if needed.
4. Make roux: In a small non-stick pan melt 1 tablespoon of butter, add the flour and stir in until fully incorporated and creamy. Combine this mixture with the juices in the stew and stir thoroughly to distribute evenly throughout the dish.
TIP: I used a silicone spatula to transfer the roux mixture into the stew. You can also add some of the juices from the stew into the butter and flour mixture, stir then return to the stew.
5. Finish and serve: Add the dill and sugar then cover and continue cooking the cabbage and tomatoes for another minute or so. Remove from the heat, add more salt and pepper if needed then serve.
*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.
Serving suggestions
Stewed cabbage and tomatoes make a versatile side dish perfect with roasted/grilled chicken, fish or pork including classic Polish breaded pork chops (called kotlety schabowe). An example of a typical traditional Polish meal accompanied by this side dish would be ground pork kotlety served with boiled new potatoes.
Top tips
- For best results use summer cabbage or sweetheart/pointed cabbage and fresh, ripe tomatoes, not canned.
- To save time prepare the cabbage while the tomatoes are cooking.
- The vegetables will release varying degrees of moisture as they cook, but if the cabbage starts sticking to the bottom of the pan add a splash of water. Be careful not to add too much.
- Try not to cook the cabbage for too long (max. 15 minutes).
- Best served hot.
- Leftover vegetarian cabbage with tomatoes can be refrigerated for up to 4 days.
- Freeze for up to 3 months.
More Polish side dish recipes to try next
See also these other authentic Polish recipes including a collection of the most popular traditional dishes in Poland!
Recipe
Summer Cabbage with Tomatoes (Polish-Style)
Equipment
- Large pan
- Small pan
Ingredients
- 1½ pounds (680 g) summer cabbage or pointed/sweetheart cabbage
- 1 pound (450 g) ripe tomatoes
- 1-1½ tablespoon tomato paste or tom. puree
- 2 tablespoons dill finely chopped
- 2 tablespoons butter
- 2 teaspoons flour
- 1-1⅓ teaspoon fine sea salt and pepper to taste
- ⅓ teaspoon sugar or to taste
- ½ cup (120 ml) water
Instructions
- Prepare tomatoes: Score the top of each tomato (make a cross shape being careful not to cut into the flesh) and place in a pot of gently simmering water for about a minute. Remove from the pot and immerse for a few seconds in ice cold water. Drain and peel the tomatoes then chop, removing the tough middle bit.
- Cook tomatoes: In a large pan melt 1 tablespoon of butter then add the tomatoes (along with the juices), season with a little salt and cook gently for about 8 minutes until the tomatoes soften and start breaking down, stirring occasionally. Stir in the tomato paste.
- Add cabbage: While the tomatoes are cooking prepare the cabbage. Remove the tough outer leaves and cut the cabbage into 4 parts then cut it into about ¼ -inch slices discarding the white core. Add to the pan along with the water, 1 teaspoon of salt and freshly ground pepper to taste. Stir, cover, bring to the boil then lower the heat and simmer gently for about 12-15 minutes until the cabbage is softened, stirring occasionally.TIP: Make sure the cabbage doesn't stick to the bottom of the pan. Add a splash of water if needed.
- Make roux: In a small non-stick pan melt 1 tablespoon of butter, add the flour and stir in until fully incorporated and creamy. Combine this mixture with the juices in the stew and stir thoroughly to distribute evenly throughout the dish.TIP: I used a silicone spatula to transfer the roux mixture into the stew. You can also add some of the juices from the stew into the butter and flour mixture, stir then return to the stew.
- Finish and serve: Add the dill and sugar then cover and continue cooking the cabbage and tomatoes for another minute or so. Remove from the heat, add more salt and pepper if needed then serve.
Notes
- For best results use summer cabbage or sweetheart/pointed cabbage and fresh, ripe tomatoes, not canned.
- To save time prepare the cabbage while the tomatoes are cooking.
- The vegetables will release varying degrees of moisture as they cook, but if the cabbage starts sticking to the bottom of the pan add a splash of water. Be careful not to add too much.
- Try not to cook the cabbage for too long (max. 15 minutes).
- Best served hot.
- Leftover vegetarian cabbage with tomatoes can be refrigerated for up to 4 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this cabbage tomato recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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