Polish Style Young Cabbage with Pork LoinBeginner
Main dishPolishPorkSide

Polish Style Young Cabbage with Pork Loin

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Young cabbage with pork loin is a seasonal dish prepared from tender fresh cabbage slowly cooked with sliced pork loin and simple aromatics. Pork is first browned to develop flavor, then gently simmered with cabbage until meat becomes tender and cabbage softens while keeping its delicate texture.

This dish is commonly prepared in late spring and early summer when young cabbage is available. It is served hot as a main course and pairs well with boiled potatoes or fresh bread. Flavor develops during cooking, making dish suitable for preparing slightly ahead.

By Karel R.
Total1 hr 10 mins
Prep20 mins
Cook50 mins
Servings4
DifficultyBeginner

Preparation

6 steps · tap a step to mark it done

  1. Cut pork loin into slices or bite-size pieces. Season lightly with salt and black pepper.

  2. Heat oil or butter in wide pot over medium heat. Add pork in batches. Brown lightly on both sides. Remove meat and set aside.

  3. Add chopped onion to same pot. Cook until soft and translucent.

  4. Remove outer leaves from cabbage. Cut cabbage into large pieces or strips. Rinse if needed.

  5. Add cabbage to pot with onion. Stir briefly. Return pork to pot. Pour in water or broth. Add carrot, ketchup and bay leaf. Cover and simmer on low heat for about 35-40 minutes, until cabbage and carrot are soft and pork tender.

  6. Season with salt and black pepper to taste. Add chopped dill and parsley if using. If thicker sauce is preferred, dissolve flour or starch in small amount of cold water and stir into dish. Simmer few minutes longer. Serve hot. ENJOY!

Cook’s note

Young cabbage cooks faster than mature cabbage.
Do not overcook to keep texture delicate.
Pork loin should be browned briefly to avoid drying.
Dish tastes good reheated next day.

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