Polish National Dishes

Szmórowónô kapùsta — Kashubian braised sauerkraut with bacon

Szmórowónô kapùsta is Kashubian braised sauerkraut cooked with smoked bacon or pork fat and onion. The cabbage softens into a cohesive dish with a gentle fermented tang, while bay and allspice add a warm, familiar aroma.

Polish National Dishes
Share
A full serving bowl of pale-gold braised sauerkraut with smoked bacon and onion on a rustic table.
Yield 6 servings
Portion about 350 g per serving
Preparation 20 minutes
Cooking about 70 minutes
Ingredients ↓
At a glance

Szmórowónô kapùsta — Kashubian braised sauerkraut with bacon

Szmórowónô kapùsta is Kashubian braised sauerkraut cooked with smoked bacon or pork fat and onion. The cabbage softens into a cohesive dish with a gentle fermented tang, while bay and allspice add a warm, familiar aroma.

The Polish Traditional Products List records this Pomorskie specialty and describes its simple method: simmer sauerkraut, fry smoked pork with onion, then combine them with seasoning. A flour-and-pork-fat thickener is one traditional option.

This measured home version serves six and uses smoked bacon, sauerkraut and a small flour liaison for a soft, lightly thickened finish. Serve it hot as a hearty side with potatoes or meat, or as a simple meal with bread.

Tips for success

Tips for success

  • Choose fermented sauerkraut with a clean, pleasantly sour smell and no off odour.
  • Drain it lightly so it is moist but not dripping; do not rinse unless it tastes excessively salty or sharp.
  • Cut long cabbage strands shorter so the finished dish is easy to serve.
  • Start with the stated water, then add a splash more only if the pot becomes dry before the cabbage softens.
  • Simmer the cabbage uncovered for the first 10 minutes, then cover it to tenderize with less evaporation.
  • Dice the smoked bacon evenly so the pieces brown and render at a similar rate.
  • Cook the onion in the rendered bacon fat until softened and lightly golden, without scorching it.
  • Taste the cabbage and bacon together before adding salt; both may already be salty.
  • Keep the bay leaves whole and remove them before serving; lightly crush the allspice berries for a stronger aroma if desired.
  • Whisk flour with cold or warm cooking liquid until smooth before adding it to the hot pan to prevent lumps.
  • Simmer the thickened cabbage for at least 3 minutes so the flour cooks through.
  • Stop cooking when the cabbage is soft and cohesive but still shows distinct strands.
Ingredients

Ingredients

Braised cabbage

  • 1.2 kg sauerkraut, lightly drained
  • 750 ml water
  • 250 g smoked bacon, cut into small dice
  • 150 g onion, finely chopped
  • 2 bay leaves
  • 4 allspice berries
  • 0.5 g ground black pepper
  • Up to 2 g fine salt, added only after tasting

Flour liaison

  • 20 g wheat flour
  • Up to 150 ml hot cabbage cooking liquid
Method

Method

Directions

  1. Prepare the cabbage.Taste the sauerkraut. If it is unusually salty or sharply sour, rinse it briefly and drain well; otherwise, drain lightly without rinsing. Cut long strands into shorter lengths and place the cabbage in a heavy saucepan with 750 ml water.

  2. Begin simmering.Bring the cabbage and water to a gentle boil. Simmer uncovered for about 10 minutes, stirring once or twice so the bottom does not catch.

  3. Cook until tender.Cover the pan and simmer gently for about 40–50 minutes, stirring occasionally, until the cabbage is soft and the strands begin to hold together. Add a little water if the pan becomes dry.

  4. Brown the bacon and onion.While the cabbage simmers, place the diced bacon in a large skillet over medium heat. Cook until browned and its fat has rendered. Add the onion and cook until softened and lightly golden.

  5. Combine and season.Add the bacon, onion, bay leaves, allspice and black pepper to the cabbage. Simmer together for at least 10 minutes so the bacon heats through and the flavors mingle. Taste before adding any salt.

  6. Thicken and serve.Whisk the flour with up to 150 ml hot cabbage liquid until smooth. Stir it into the rendered bacon fat in the skillet, then fold the liaison back into the cabbage. Simmer for at least 3 minutes, stirring, until the dish is cohesive and lightly thickened. Remove the bay leaves and serve hot.

Serving, storage and make-ahead

Practical

Make ahead and leftovers

The cabbage can be braised a day ahead and reheated gently with a splash of water. Cool leftovers in shallow containers and refrigerate within 2 hours at or below 4°C. Use within 3 days. Reheat to 74°C or until steaming hot throughout, stirring so the dish heats evenly.

Substitutions

The official regional description allows smoked pork fat or bacon. This measured version uses smoked bacon; if using smoked pork fat instead, adjust salt only after tasting. Some regional versions omit the flour liaison, but the measured nutrition here includes it. For a thinner cabbage, omit the flour and cooking liquid; the texture and nutrition will change.

Nutrition and food safety

Nutrition and food safety

  • Serving sizeabout 350 g, one-sixth of the recipe
  • Energyabout 300 kcal
  • Carbohydrateabout 14 g
  • Proteinabout 14 g
  • Fatabout 20 g
  • Fibreabout 5 g
  • Sodiumabout 1,300 mg

These are rounded estimates for sauerkraut, smoked bacon, onion and wheat flour; brands, draining or rinsing, rendered bacon fat and salt change the values. Contains wheat/gluten. Check the bacon label for other ingredients or allergens. Keep raw bacon separate from ready-to-eat foods and wash hands, knives, boards and surfaces after handling it. Brown the bacon, then simmer it with the cabbage for at least 10 minutes. Cool leftovers in shallow containers within 2 hours, refrigerate at or below 4°C, use within 3 days and reheat to 74°C or steaming hot throughout.

Nutrition and food safety

Nutrition and food safety

These are rounded estimates for sauerkraut, smoked bacon, onion and wheat flour; brands, draining or rinsing, rendered bacon fat and salt change the values. Contains wheat/gluten. Check the bacon label for other ingredients or allergens. Keep raw bacon separate from ready-to-eat foods and wash hands, knives, boards and surfaces after handling it. Brown the bacon, then simmer it with the cabbage for at least 10 minutes. Cool leftovers in shallow containers within 2 hours, refrigerate at or below 4°C, use within 3 days and reheat to 74°C or steaming hot throughout.

To finish

To finish

  • Fermented cabbage, smoked bacon and onion give this Kashubian specialty its gently sour, smoky character.
  • A short uncovered simmer, covered tenderizing and a light flour liaison create its soft, cohesive texture.
Polish National Dishes

Polish National Dishes

Open →
A bowl of Borowiacki sauerkraut and potato soup with vegetables, smoked bacon and onion.
Polish National Dishes

Szarpak — Borowiacki sauerkraut and potato soup

Szarpak, also called kapuśniak borowiacki, is a hearty soup from the Bory Tucholskie area of Pomorskie. Potatoes, soup vegetables and sauerkraut cook together, then browned smoked bacon and onion add the defining smoky richness.

Open →
A bowl of Borowiacki fresh-cabbage soup with visible potato, vegetables, smoked bacon and onion.
Polish National Dishes

Parzybroda — Borowiacki fresh-cabbage and potato soup

Parzybroda is a fresh-cabbage soup associated with the Borowiacy of Pomorskie, in northern Poland. Broad ribbons of white cabbage and pieces of potato simmer in a light broth, then browned smoked bacon and onion add a savoury finish.

Open →
Browned slices of Kashubian potato and buckwheat kiszka with visible groats, bacon and onion.
Polish National Dishes

Kiszka kaszubska — Kashubian potato and buckwheat loaf

Kiszka kaszubska, also called cziszka kaszëbska in Kashubian, is a compact potato-and-groat dish from Kashubia in northern Poland. Grated potato and buckwheat are seasoned with smoked bacon, onion and egg, shaped in a cloth bag, cooked until firm, then sliced and browned.

Open →