Polish Cabbage
January 4, 2015 11:24 AM Subscribe
I am looking for the name of/recipe for a mysterious Polish cabbage dish i used to get from Sava Polish Deli in Jersey City.
Until recently there was a fantastic Polish place named Sava Polish Deli in Jersey City, NJ. It was run by a cute motherly/grandmotherly polish lady who was alternately doting or gruff, depending on when you caught her. One of the side dishes she made was this mushy cabbage stuff. It was fantastic. I tried to get the name from her but i could never understand what she said through her thick accent. Then one day i went to go get a container of cabbage and the place was gone! (Unfortunately the lady had to close due to continuing poor health.) I have since tried to figure out the name of the stuff so i could try to make it myself, but to no avail. I am hoping that someone somewhere knows what the stuff actually is!
Cabbage facts:
-its mushy and tasty!
-it had dill in it
-there were no apparent meat products in it but there may have been meat in minute quantities
-i dont remember there being any apparent potato products in it, but again, that doesn't mean there wasn't any super mushed in
-here is a link to a picture of the closest approximation that i can find: http://tinyurl.com/nuzv44o
Thank you everyone for your help!
Until recently there was a fantastic Polish place named Sava Polish Deli in Jersey City, NJ. It was run by a cute motherly/grandmotherly polish lady who was alternately doting or gruff, depending on when you caught her. One of the side dishes she made was this mushy cabbage stuff. It was fantastic. I tried to get the name from her but i could never understand what she said through her thick accent. Then one day i went to go get a container of cabbage and the place was gone! (Unfortunately the lady had to close due to continuing poor health.) I have since tried to figure out the name of the stuff so i could try to make it myself, but to no avail. I am hoping that someone somewhere knows what the stuff actually is!
Cabbage facts:
-its mushy and tasty!
-it had dill in it
-there were no apparent meat products in it but there may have been meat in minute quantities
-i dont remember there being any apparent potato products in it, but again, that doesn't mean there wasn't any super mushed in
-here is a link to a picture of the closest approximation that i can find: http://tinyurl.com/nuzv44o
Thank you everyone for your help!
Hearing mushy cabbage with no meat makes me think halushki, but I haven't followed your link yet.
posted by onlyconnect at 11:35 AM on January 4, 2015
posted by onlyconnect at 11:35 AM on January 4, 2015
Best answer: Google search for the Polish translation of "cabbage dill" ("kapusta koperek") brings up different variations of fried/stewed young cabbage dishes.
Here's the image search, it looks close to what you link, but generally is more green due to young cabbage being used. Although I see no obstacles to make it with regular cabbage, then it would turn out more yellowy like in your link.
The main recipe seems to be just to finely chop the cabbage leaves, cook in small quantity of water with salt and pepper (optionally bay leaves, onion) or vegetable stock, or alternatively stir-fry/stew in a shallow pan with some lard and a little water. When it's cooked and soft, drain, add chopped fresh dill. Some recipes also call for a little sour cream, or lemon juice, or roux. I suppose you need to experiment and see if you can reproduce the exact recipe!
posted by Ender's Friend at 12:04 PM on January 4, 2015 [1 favorite]
Here's the image search, it looks close to what you link, but generally is more green due to young cabbage being used. Although I see no obstacles to make it with regular cabbage, then it would turn out more yellowy like in your link.
The main recipe seems to be just to finely chop the cabbage leaves, cook in small quantity of water with salt and pepper (optionally bay leaves, onion) or vegetable stock, or alternatively stir-fry/stew in a shallow pan with some lard and a little water. When it's cooked and soft, drain, add chopped fresh dill. Some recipes also call for a little sour cream, or lemon juice, or roux. I suppose you need to experiment and see if you can reproduce the exact recipe!
posted by Ender's Friend at 12:04 PM on January 4, 2015 [1 favorite]
Response by poster: Sciencegeek, i dont think it is bigos, although that recipe did discuss duszona kapusta, which was helpful!
Ender's Friend, i think that is what i am looking for! Thank you! The roux version would probably be closest. I will totally go buy some cabbage and try to make it! :)
posted by miss so and so at 12:17 PM on January 4, 2015
Ender's Friend, i think that is what i am looking for! Thank you! The roux version would probably be closest. I will totally go buy some cabbage and try to make it! :)
posted by miss so and so at 12:17 PM on January 4, 2015
« Older Give me some good resources about Kanye West | What should I buy from a korean supermarket? Newer »
This thread is closed to new comments.
posted by sciencegeek at 11:30 AM on January 4, 2015