Young cabbage stew: A traditional delight with a modern twist

My grandmother served me young cabbage stew, my mother cooked it, and now I prepare it for my loved ones. I want to say that a large pot lasts for several days because stew only gets better when reheated, but in my home, it disappears much faster—everyone loves it. It is filling, traditional, and very simple.

A simple and quick young cabbage stew is the perfect use for this seasonal vegetable. Combined with potatoes and dill, it becomes a delicious summer lunch idea.

When choosing cabbage for bigos, I always pay attention to its core. The lighter the core, the younger and more tender the cabbage. I avoid cabbage with a brown or yellow core. That’s a sign that the vegetable is old and may not be as tasty.

Ingredients:

• 280 grams smoked bacon,
• 1 onion,
• 1 carrot,
• 4 cloves of garlic,
• 60 grams tomato paste,
• 900 grams young cabbage,
• 400 millilitres broth,
• 1 tablespoon sugar,
• 1 teaspoon pepper,
• salt to taste,
• dill.

Roux:

• 3 tablespoons butter,
• 3 tablespoons all-purpose flour.

Preparation method:

Step 1: Wash and chop the young cabbage.

Step 2: Cut the smoked bacon into cubes and toss it into a pan. Add the diced onion and grated carrot when the fat renders and the bacon turns crispy. Sauté for a while, and then add minced garlic and tomato paste. Mix thoroughly and transfer to a large pot.

Step 3: Add the chopped cabbage to the pot and pour in the hot broth—season with sugar, salt, and pepper. Simmer covered for 20 minutes.

Step 4: Prepare the roux with flour and butter in a pan. Add it to the simmered cabbage and mix well.

Step 5: Add chopped dill and mix at the end of cooking. Serve the young cabbage stew with boiled new potatoes and an extra portion of dill. Enjoy!