18 Delicious Polish Cabbage Recipes Savory

Craving hearty, comforting meals that warm you from the inside out? Look no further than these 18 delicious Polish cabbage recipes—packed with savory flavors, rustic charm, and simple ingredients. Whether you’re whipping up a quick weeknight dinner or celebrating cozy seasonal vibes, cabbage takes center stage in these satisfying dishes. Ready to fall in love with Polish comfort food? Let’s dig in!

Traditional Polish Cabbage Rolls

These hearty cabbage rolls are a comforting taste of Poland, stuffed with a savory meat-and-rice filling and simmered in a rich tomato sauce—perfect for a cozy family dinner.

Ingredients:

• 1 large head green cabbage (about 2½ lbs)
• 1 lb ground pork
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried marjoram
• 2 cups tomato sauce
• 1 tbsp brown sugar
• 1 tbsp white vinegar

Instructions:

1. Bring a large pot of water to a boil. Core the cabbage and submerge it whole, boiling for 5–7 minutes until leaves soften. Carefully peel off 12 large leaves and trim thick veins.
2. In a bowl, mix ground pork, cooked rice, onion, egg, garlic, 1 tsp salt, ½ tsp black pepper, and 1 tsp marjoram until combined.
3. Place ¼ cup filling in the center of each cabbage leaf. Fold sides inward, then roll tightly from the stem end.
4. Arrange rolls seam-side down in a Dutch oven. Whisk together tomato sauce, 1 tbsp brown sugar, and 1 tbsp vinegar; pour over rolls. Cover and simmer on low heat for 1 hour.

The tangy-sweet tomato sauce balances the earthy cabbage and savory filling, making every bite irresistible. Tip: Serve with a dollop of sour cream and crusty bread to soak up the sauce!

Polish Cabbage Soup with Sausage

This hearty, tangy cabbage soup is packed with smoky sausage and tender veggies—comfort in a bowl with a Polish twist!

Ingredients

• 1 tbsp olive oil
• 12 oz smoked kielbasa sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups shredded green cabbage
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 bay leaf
• 1 tsp caraway seeds
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp apple cider vinegar
• Fresh dill or parsley, for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add sliced kielbasa and cook for 3–4 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
3. Stir in cabbage and cook for 3 minutes until slightly wilted. Pour in chicken broth and diced tomatoes (with juices). Add 1 bay leaf, 1 tsp caraway seeds, 1 tsp salt, and ½ tsp black pepper.
4. Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally.
5. Return the sausage to the pot. Stir in 1 tbsp apple cider vinegar and simmer for 5 more minutes. Discard the bay leaf.
6. Ladle into bowls and garnish with fresh herbs. Serve with crusty bread!

The caraway seeds and vinegar give this soup its signature Polish tang—balancing the richness of the sausage and sweetness of the cabbage.

Tip: For extra depth, swap half the broth for beef broth or add a parmesan rind while simmering.

Kapusta z Grochem (Cabbage with Peas)

This Polish-inspired Kapusta z Grochem is a humble but hearty dish where tender cabbage and creamy peas mingle in a smoky, savory broth—comfort food at its simplest.

• 1 small green cabbage (about 2 lbs), cored and chopped into 1-inch pieces
• 1 cup dried split peas, rinsed
• 4 cups vegetable broth
• 1 large yellow onion, diced
• 3 tbsp unsalted butter
• 1 tsp smoked paprika
• 1 tsp caraway seeds
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

1. In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 large yellow onion and cook for 5 minutes until softened.
2. Stir in 1 tsp smoked paprika, 1 tsp caraway seeds, 1 tsp salt, and ½ tsp black pepper. Cook for 1 minute until fragrant.
3. Add chopped cabbage and toss to coat. Pour in 4 cups vegetable broth and 1 cup dried split peas. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until peas are tender and cabbage is silky.
4. Stir in 1 tbsp apple cider vinegar. Taste and adjust salt if needed. Simmer uncovered for 5 minutes to meld flavors.

The magic here is in the balance—the sweet cabbage and earthy peas soak up the smoky paprika, while the vinegar adds a bright finish. Tip: For extra richness, top with a dollop of sour cream and fresh dill.

Polish Fried Cabbage with Bacon

This hearty, savory dish transforms humble cabbage into a crispy, smoky side that pairs perfectly with roasted meats or eggs.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, thinly sliced
• 1 medium head green cabbage (about 2 lbs), cored and chopped into 1-inch pieces
• 2 tbsp unsalted butter
• 1 tsp caraway seeds
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. In a large skillet over medium heat, cook the 6 slices chopped bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pan.
2. Add the sliced onion to the skillet and sauté in bacon fat until softened, about 5 minutes.
3. Melt in the 2 tbsp butter, then add the chopped cabbage, 1 tsp caraway seeds, 1 tsp salt, and 1/2 tsp black pepper. Stir to coat, then cook undisturbed for 5 minutes to lightly char.
4. Continue cooking, stirring occasionally, until cabbage is tender with crispy edges, about 12–15 minutes total.
5. Off heat, stir in the 1 tbsp apple cider vinegar and reserved bacon.

The magic here is in the contrast: silky cabbage with crispy bacon bits and a tangy vinegar finish that cuts through the richness.

Tip: For extra depth, use smoked salt instead of kosher salt.

Bigos (Polish Hunter’s Stew)

This hearty stew is a Polish classic—slow-cooked with tender meat, tangy sauerkraut, and smoky sausage for a deeply flavorful one-pot wonder.

Ingredients:

• 1 lb pork shoulder, cut into 1-inch cubes
• 1 lb kielbasa sausage, sliced into ½-inch rounds
• 1 large onion, diced
• 2 cups sauerkraut, drained and rinsed
• 1 cup chopped cabbage
• ½ lb cremini mushrooms, sliced
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 tsp caraway seeds
• 1 tsp smoked paprika
• 1 bay leaf
• 4 cups beef broth
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp brown sugar

Instructions:

1. Heat vegetable oil in a large Dutch oven over medium-high. Brown pork shoulder in batches (5 minutes per batch), then set aside. Add kielbasa and cook until lightly browned (3 minutes). Remove and set aside.
2. In the same pot, sauté onion until soft (5 minutes). Stir in mushrooms and cook until tender (4 minutes). Sprinkle with flour, caraway seeds, smoked paprika, salt, and black pepper, stirring for 1 minute.
3. Add tomato paste, sauerkraut, cabbage, brown sugar, and bay leaf. Pour in beef broth, scraping up browned bits. Return meats to the pot, bring to a simmer, then reduce heat to low.
4. Cover and simmer for 2 hours, stirring occasionally, until pork is fork-tender. Discard bay leaf before serving.

The magic of bigos is in its balance—savory, tangy, and just a touch sweet, with melt-in-your-mouth meat and a rich, brothy depth. It’s even better the next day!

Tip: For extra authenticity, add a splash of dry red wine with the broth.

Polish Cabbage and Mushroom Pierogi

These tender, savory pierogi are stuffed with a hearty filling of caramelized cabbage and earthy mushrooms—perfect for a comforting weekend project.

Ingredients

• For the dough: 2 cups all-purpose flour, 1/2 tsp salt, 1 large egg, 1/2 cup warm water
• For the filling: 2 cups finely shredded green cabbage, 1 cup chopped cremini mushrooms, 1 small yellow onion (diced), 2 tbsp butter, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika
• For serving: Sour cream and chopped fresh dill (optional)

Instructions

1. Make the dough: In a bowl, mix 2 cups flour and 1/2 tsp salt. Add 1 egg and 1/2 cup warm water; knead until smooth (5–7 minutes). Cover and rest for 30 minutes.
2. Cook the filling: Melt 2 tbsp butter in a skillet over medium heat. Add onion; sauté 3 minutes until soft. Stir in cabbage, mushrooms, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp smoked paprika. Cook 10 minutes, stirring occasionally, until tender and lightly browned. Cool slightly.
3. Assemble: Roll dough to 1/8″ thickness. Cut into 3″ circles. Place 1 tbsp filling on each, fold over, and pinch edges to seal.
4. Boil: Drop pierogi into salted boiling water in batches. Cook 3–4 minutes until they float. Remove with a slotted spoon.
5. Optional fry: For crispier pierogi, pan-fry in butter until golden (2–3 minutes per side).

The smoky paprika in the filling adds depth to these pillowy dumplings, while a quick pan-fry gives them a delightful crunch. Serve with a dollop of sour cream and fresh dill for the full experience.

Tip: Freeze uncooked pierogi on a parchment-lined tray before transferring to a bag—they’ll keep for months!

Kapusta Kiszona (Polish Sauerkraut)

This tangy, slow-cooked sauerkraut is a Polish classic—simmered with sweet onions, smoky bacon, and a touch of caraway for a hearty side that steals the show.

Ingredients:

• 1 lb sauerkraut, drained and rinsed
• 4 oz bacon, diced
• 1 medium yellow onion, thinly sliced
• 1 tbsp unsalted butter
• 1 tsp caraway seeds
• 1 tbsp brown sugar
• 1/2 cup low-sodium chicken broth
• 1 bay leaf
• Salt and black pepper to taste

Instructions:

1. In a large skillet or Dutch oven, cook the bacon over medium heat until crisp (5–7 minutes). Transfer to a plate, leaving 1 tbsp fat in the pan.
2. Add the butter and onion to the pan. Sauté for 5 minutes until softened. Stir in the caraway seeds and brown sugar, cooking for 1 minute until fragrant.
3. Add the sauerkraut, chicken broth, bay leaf, and reserved bacon. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir well.
4. Cover and simmer on low heat for 45 minutes, stirring occasionally, until the sauerkraut is tender and flavors meld. Discard the bay leaf before serving.

The magic here is in the balance—bright sauerkraut mellows into richness, while caraway adds an earthy depth. Perfect alongside roasted meats or piled onto a sausage sandwich!

Tip: For extra tang, skip rinsing the sauerkraut. Just drain it well.

Polish Cabbage and Potato Casserole

This hearty, comforting casserole layers tender cabbage, buttery potatoes, and smoky bacon for a dish that feels like a warm hug.

Ingredients:

• 4 cups shredded green cabbage
• 2 cups diced Yukon Gold potatoes (½-inch pieces)
• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 1 tsp caraway seeds
• ½ tsp black pepper
• 1 tsp salt
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, cook chopped bacon until crisp (5–6 minutes). Transfer to a paper towel-lined plate, leaving drippings in the pan.
2. Add butter, onion, and caraway seeds to the skillet. Sauté until onions soften (4 minutes). Stir in cabbage, salt, and black pepper; cook until slightly wilted (3 minutes).
3. Layer potatoes in a greased 9×9-inch baking dish. Top with cabbage mixture, then pour chicken broth evenly over everything. Cover tightly with foil.
4. Bake for 40 minutes. Uncover, sprinkle with reserved bacon, and bake another 15 minutes until potatoes are fork-tender and edges are caramelized.

The magic here? The caraway seeds add an earthy depth that balances the sweetness of the cabbage—no fancy techniques required.

Tip: For extra richness, swap half the broth with sour cream before baking.

Polish Cabbage Salad with Carrots

This bright, crunchy salad is a refreshing twist on coleslaw—no mayo here, just a tangy-sweet dressing that lets the veggies shine.

Ingredients:

• 4 cups finely shredded green cabbage
• 1 large carrot, grated (about 1 cup)
• 1/4 cup apple cider vinegar
• 2 tbsp vegetable oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh dill (optional)

Instructions:

1. In a large bowl, toss together the shredded cabbage and grated carrot.
2. In a small jar, whisk together the apple cider vinegar, vegetable oil, honey, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let sit for 10 minutes to soften slightly.
4. Stir in the fresh dill (if using) just before serving.

The magic here? The vinegar lightly pickles the cabbage, giving it a crave-worthy zing without overpowering the natural sweetness of the carrots.

Tip: For extra crunch, refrigerate the salad for 30 minutes before serving—it’s even better the next day!

Polish Cabbage and Kielbasa Skillet

This hearty one-pan dish brings together smoky kielbasa and tender cabbage in a cozy, caramelized embrace—perfect for busy weeknights when comfort food calls.

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked kielbasa, sliced into ½-inch rounds
• 1 small yellow onion, thinly sliced
• 4 cups shredded green cabbage (about ½ small head)
• 2 cloves garlic, minced
• ½ tsp caraway seeds
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp apple cider vinegar
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the kielbasa and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same skillet, add the onion and cook for 3 minutes until softened. Stir in the cabbage, ½ tsp caraway seeds, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 8–10 minutes, stirring occasionally, until the cabbage is wilted and golden at the edges.
3. Add the garlic and cook for 30 seconds until fragrant. Return the kielbasa to the skillet, pour in 1 tbsp apple cider vinegar, and toss everything together. Cook for 2 more minutes to meld the flavors.
4. Garnish with parsley (if using) and serve warm.

The magic here? The cabbage soaks up all the smoky-spiced flavors while staying just crisp enough for a satisfying bite.

Tip: For extra depth, deglaze the pan with a splash of beer or broth when adding the vinegar.

Kapusta z Grzybami (Cabbage with Mushrooms)

This Polish-inspired dish is a cozy, earthy blend of tender cabbage and savory mushrooms—perfect as a hearty side or a light vegetarian main.

Ingredients:

• 1 small head green cabbage, thinly sliced (about 6 cups)
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp caraway seeds
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• 1/4 cup vegetable broth

Instructions:

1. In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until softened.
2. Stir in the mushrooms, 1 tsp caraway seeds, and 1 tsp smoked paprika. Cook for 7–8 minutes until the mushrooms release their juices and brown lightly.
3. Push the mixture to one side of the skillet. Add the remaining 1 tbsp butter and 1 tbsp olive oil to the empty space, then toss in the cabbage, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 10 minutes, stirring occasionally, until the cabbage wilts.
4. Pour in the vegetable broth and 1 tbsp apple cider vinegar, scraping up any browned bits. Cover and simmer on low for 15 minutes, stirring once, until the cabbage is silky and the flavors meld.

The caraway seeds and smoked paprika add a subtle warmth that makes this humble dish feel extra special—ideal for pairing with crusty bread or pierogi.

Tip: For a richer version, swap half the butter with bacon drippings and garnish with crispy bacon bits.

Polish Cabbage and Noodles

This humble yet hearty dish combines tender cabbage and buttery noodles for a comforting meal that feels like a warm hug from Grandma.

Ingredients:

• 8 oz wide egg noodles
• 4 tbsp unsalted butter, divided
• 1 small yellow onion, thinly sliced
• ½ medium green cabbage, cored and thinly shredded (about 4 cups)
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 1 tbsp chopped fresh dill (optional)

Instructions:

1. Cook noodles according to package directions. Drain and set aside.
2. Melt 2 tbsp butter in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened.
3. Add cabbage, ½ tsp salt, and ¼ tsp black pepper. Cook, stirring occasionally, for 12–15 minutes until cabbage is tender and lightly caramelized.
4. Stir in cooked noodles and remaining 2 tbsp butter until everything is well coated and glossy. Taste and adjust salt if needed.
5. Garnish with dill (if using) and serve warm.

The magic here is in the caramelized cabbage—its subtle sweetness balances the rich buttered noodles perfectly. A sprinkle of dill adds a fresh Polish flair!

Tip: For extra depth, fry 2 slices of chopped bacon with the onions and use the rendered fat instead of butter.

Polish Cabbage and Apple Stir-Fry

This sweet-and-savory stir-fry is a quick, veggie-packed side that’ll make even cabbage skeptics ask for seconds.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, thinly sliced
• 4 cups shredded green cabbage (about ½ small head)
• 1 large tart apple (like Granny Smith), thinly sliced
• 1 tbsp apple cider vinegar
• 1 tsp caraway seeds
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp honey

Instructions:

1. Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 small yellow onion and cook for 3 minutes, stirring often, until softened.
2. Add 4 cups shredded cabbage and 1 tsp caraway seeds. Cook for 5 minutes, tossing occasionally, until cabbage wilts slightly.
3. Stir in 1 large tart apple, 1 tbsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper. Cook for another 4 minutes until apples are tender but still hold their shape.
4. Drizzle with 1 tsp honey, toss to coat, and remove from heat.

The caraway seeds add an earthy depth that balances the tangy apples—a combo you’ll want to pile onto sausages or roasted pork.

Tip: For extra crunch, sprinkle with toasted walnuts right before serving.

Polish Cabbage and Sauerkraut Dumplings

These hearty dumplings are a comforting blend of tangy sauerkraut and sweet caramelized cabbage, wrapped in a tender dough—perfect for a cozy weekend project.

Ingredients

• For the dough: 2 cups all-purpose flour, 1/2 tsp salt, 1 large egg, 1/2 cup warm water
• For the filling: 1 cup finely chopped cabbage, 1 cup drained sauerkraut, 1 small yellow onion (diced), 2 tbsp butter, 1/2 tsp black pepper, 1/4 tsp sugar
• For cooking: 2 tbsp butter (for frying), 1/4 cup sour cream (for serving)

Instructions

1. Make the dough: In a bowl, mix 2 cups flour and 1/2 tsp salt. Add 1 egg and 1/2 cup warm water; knead until smooth (5 minutes). Cover and rest 30 minutes.
2. Cook the filling: Melt 2 tbsp butter in a skillet over medium heat. Add onion; sauté 3 minutes until soft. Stir in cabbage, sauerkraut, 1/2 tsp pepper, and 1/4 tsp sugar. Cook 15 minutes, stirring often, until golden and tender. Cool slightly.
3. Assemble: Roll dough to 1/8″ thickness. Cut into 3″ circles. Place 1 tbsp filling on each, fold, and pinch edges to seal.
4. Boil: Drop dumplings into salted boiling water. Cook 3-4 minutes until they float. Drain.
5. Fry (optional): Melt 2 tbsp butter in a pan over medium heat. Fry boiled pierogi 2 minutes per side until crispy.

The double-hit of sauerkraut and caramelized cabbage gives these pierogi a bold, savory-sweet flavor that’s irresistible with a dollop of cool sour cream.

Tip: Freeze uncooked pierogi on a baking sheet before transferring to a bag—they’ll keep for 3 months!

Polish Cabbage and Beef Stew

This hearty, slow-simmered stew is packed with tender beef, smoky sausage, and sweet-savory cabbage—a comforting one-pot wonder that tastes even better the next day.

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 8 oz kielbasa sausage, sliced into ½-inch rounds
• 1 large yellow onion, diced
• 1 small green cabbage (about 2 lbs), cored and chopped
• 1 cup sauerkraut, drained
• 1 (14.5 oz) can diced tomatoes
• 3 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1 tsp smoked paprika
• 1 bay leaf
• ½ tsp black pepper
• ½ tsp salt

Instructions

1. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high. Brown the beef stew meat in batches (don’t crowd the pan), about 5 minutes per batch. Transfer to a plate.
2. Add 1 tbsp vegetable oil to the pot. Cook the onion until soft (4 minutes), then add kielbasa and sear lightly (2 minutes). Stir in tomato paste, caraway seeds, smoked paprika, black pepper, and salt; cook 1 minute until fragrant.
3. Add cabbage, sauerkraut, diced tomatoes, beef broth, brown sugar, and bay leaf. Return beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef is fork-tender.
4. Uncover and simmer 15 minutes more to thicken slightly. Discard the bay leaf before serving.

The magic of bigos? The tangy sauerkraut mellows into the rich broth, balancing the smoky sausage and sweet caramelized cabbage. Tip: For deeper flavor, refrigerate overnight and reheat—the stew gets better with time!

Polish Cabbage and Rice Stuffed Peppers

These Polish-inspired stuffed peppers are a hearty, budget-friendly twist on the classic, swapping meat for a savory mix of cabbage, rice, and herbs.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups finely chopped green cabbage
• 1 cup cooked white rice
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried marjoram
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15-oz) can tomato sauce, divided
• 1/4 cup chopped fresh parsley

1. Preheat oven to 375°F. Lightly grease a baking dish just large enough to hold the peppers upright.
2. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until soft, then add garlic and cabbage. Cook for 5 minutes, stirring often, until cabbage wilts.
3. Stir in cooked rice, smoked paprika, marjoram, salt, black pepper, and 1/2 cup tomato sauce. Remove from heat and mix in parsley.
4. Stand peppers in the dish. Divide filling evenly among them, pressing gently. Pour remaining tomato sauce over the tops.
5. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until peppers are tender and filling is bubbly.

The smoky paprika and marjoram give these veggie-packed peppers a uniquely Polish flair, while the rice keeps them satisfying without meat.

Tip: For extra richness, sprinkle shredded cheese on top before the final uncovered bake.

Polish Cabbage and Egg Bake

This hearty, comforting bake combines tender cabbage with creamy eggs and a hint of smoky bacon—perfect for a cozy brunch or weeknight dinner.

Ingredients:

• 1 medium green cabbage, shredded (about 6 cups)
• 4 slices bacon, chopped
• 1 small yellow onion, thinly sliced
• 6 large eggs
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter (for greasing)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter.
2. In a large skillet over medium heat, cook bacon until crispy, about 5 minutes. Add onion and sauté until soft, 3–4 minutes. Stir in cabbage and cook until slightly wilted, 5–6 minutes. Spread mixture evenly in the baking dish.
3. In a bowl, whisk eggs, milk, salt, and pepper until smooth. Pour over the cabbage.
4. Bake for 25–30 minutes, until the eggs are set and the top is lightly golden. Let cool 5 minutes before slicing.

The magic here? The cabbage stays just crisp enough to contrast the custardy eggs, while the bacon adds a savory punch.

Tip: For extra richness, sprinkle shredded cheddar over the top before baking.

Polish Cabbage and Carrot Slaw

This bright, tangy slaw is a refreshing twist on classic coleslaw, with a hint of sweetness and a satisfying crunch that pairs perfectly with grilled meats or piled onto sandwiches.

Ingredients:

• 4 cups shredded green cabbage (about ½ small head)
• 1 large carrot, grated (about 1 cup)
• ¼ cup finely chopped fresh dill
• ¼ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine the shredded cabbage, grated carrot, and chopped dill.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss well to coat evenly. Let sit for at least 10 minutes to soften slightly.
4. Toss again before serving to redistribute the dressing.

The vinegar and sugar balance each other beautifully here, while the dill adds a fresh, herby note that makes this slaw stand out from the usual mayo-heavy versions.

Tip: For extra crunch, refrigerate the slaw for 30 minutes before serving—the cabbage will stay crisp but absorb more flavor.

Conclusion

From hearty stews to crispy pancakes, these 18 Polish cabbage recipes offer something delicious for every home cook. Whether you’re craving comfort food or exploring new flavors, there’s a dish here to love. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these savory delights too. Happy cooking!