Young Cabbage with Sausage and DillBeginner
Main dishPolish

Young Cabbage with Sausage and Dill

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Tender young cabbage gently braised with smoked sausage and finished with fresh dill. This simple one-pot dish is light, aromatic, and comforting, making it a classic spring and summer dinner. Mild cabbage, savory sausage, and fresh herbs create a balanced, traditional meal that pairs well with potatoes or bread.

By Anna R.
Total40 mins
Prep15 mins
Cook25 mins
Servings4
DifficultyBeginner

Preparation

6 steps · tap a step to mark it done

  1. Heat the butter in a large pot over medium heat. Add the onion and cook until soft and translucent.

  2. Add the sliced sausage and cook for a few minutes until lightly browned.

  3. Add the shredded cabbage and stir until it begins to soften.

  4. Pour in the water or broth, season with salt and pepper, cover, and simmer gently for about 20 minutes until the cabbage is tender. Add chopped carrot.

  5. If you prefer a slightly thicker consistency, mix the flour with a small amount of water and stir it into the pot. Cook for 2-3 more minutes.

  6. Remove from heat and stir in the chopped fresh dill. Serve warm alone or in Polish style- with slice of bread. ENJOY!

Cook’s note

Use young, tender cabbage for the best texture and mild flavor. Fresh dill should be added at the end to keep its aroma bright.

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