Polish White Sausage with Cabbage (Biała Kiełbasa z Kapustą)

A black pot of cabbage and white sausage on a table.

This recipe for Polish White Sausage with Cabbage (Biała Kiełbasa z Kapustą) is simple to make and easy to scale up for a large crowd. Perfect for Easter dinner or an any-night meal.

A black pot of cabbage and white sausage on a table.

Yields6 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Polish White Sausage with Cabbage (Biała Kiełbasa z Kapustą)
 6 Polish white sausages (or more)
 1 small cabbage, shredded
 2 carrots, grated
 1 large onion, cut thinly or chopped
 1 tbsp vinegar
 2 tbsp butter
 1 tbsp flour
 season to your liking (salt, pepper, dill, garlic, parsley, chives, marjoram, etc.)
 several cups of water

How to make it:
1

Polish White Sausage with Cabbage (Biała Kiełbasa z Kapustą) is a great one-pot dish, so if you can, use a pan or pot that can go from the stove top to the oven. First, melt the butter over medium heat and add the flour to make a roux called zasmażka in Polish. Cook until the flour starts to turn color and loses it flour taste.

2

Next, add some water to the zasmażka and mix until smooth. For a small cabbage, I added about 3 cups of water.

3

After that, add the shredded cabbage, grated carrots, chopped onions, and seasoning to the watery roux. Also add the vinegar. Allow the cabbage to cook down a bit, but don't worry because it will go into the oven later. Remove from heat.

4

Finally, score the sausage and arrange on top of the cabbage as in the picture. Cover with aluminum foil or a lid. Bake in the oven at about 325-350°C (160-180 °F) for about an hour. Keep an eye on the water and add more if needed.

A black pot with cabbage and raw white sausage, scored prior to baking.

5

It really depends on your oven, but if your sausage isn't browning, remove your cover. Mine was baked with a glass cover and got wonderfully browned. Here's the pick straight out of the oven.

Enjoy! Smacznego to you!

Scroll down for another delicious White Sausage recipe.

A black pot of cabbage and Polish white sausage, browned and straight out of the oven.

Polish White Sausage (Biała Kiełbasa)

Ingredients

Polish White Sausage with Cabbage (Biała Kiełbasa z Kapustą)
 6 Polish white sausages (or more)
 1 small cabbage, shredded
 2 carrots, grated
 1 large onion, cut thinly or chopped
 1 tbsp vinegar
 2 tbsp butter
 1 tbsp flour
 season to your liking (salt, pepper, dill, garlic, parsley, chives, marjoram, etc.)
 several cups of water

Directions

How to make it:
1

Polish White Sausage with Cabbage (Biała Kiełbasa z Kapustą) is a great one-pot dish, so if you can, use a pan or pot that can go from the stove top to the oven. First, melt the butter over medium heat and add the flour to make a roux called zasmażka in Polish. Cook until the flour starts to turn color and loses it flour taste.

2

Next, add some water to the zasmażka and mix until smooth. For a small cabbage, I added about 3 cups of water.

3

After that, add the shredded cabbage, grated carrots, chopped onions, and seasoning to the watery roux. Also add the vinegar. Allow the cabbage to cook down a bit, but don't worry because it will go into the oven later. Remove from heat.

4

Finally, score the sausage and arrange on top of the cabbage as in the picture. Cover with aluminum foil or a lid. Bake in the oven at about 325-350°C (160-180 °F) for about an hour. Keep an eye on the water and add more if needed.

A black pot with cabbage and raw white sausage, scored prior to baking.

5

It really depends on your oven, but if your sausage isn't browning, remove your cover. Mine was baked with a glass cover and got wonderfully browned. Here's the pick straight out of the oven.

Enjoy! Smacznego to you!

Scroll down for another delicious White Sausage recipe.

A black pot of cabbage and Polish white sausage, browned and straight out of the oven.

Polish White Sausage with Cabbage (Biała Kiełbasa z Kapustą)

5 Comments

  • Reply
    Joe
    April 16, 2021 at 1:41 pm

    What is white sausage?

    • Reply
      Chris
      April 16, 2021 at 6:10 pm

      Hi Joe,

      White sausage (biała kiełbasa) is a raw or steamed sausage. It’s not smoked or cured in any way so it’s perishable and has to be cooked before eating. The meat is ground to a medium coarseness, and it’s like in color usually white, sometimes a bit pink unlike other sausages. It’s made of pork, sometimes with added beef while chicken and turkey varieties can also be found. It is usually seasoned with marjoram and in a natural, thin pork gut casing. It’s traditionally served in Poland at Easter, but not only, and is added to the Sour Rye Soup (żurek) also served at Easter.

      This dish can be made with other sausage as well. However, I made it for Easter so it had to be white sausage 😉

  • Reply
    Stephanie Ventimiglio
    April 16, 2021 at 2:24 pm

    Where can I buy white Polish sausage? Can I use just fresh Polish sausage?

    • Reply
      Chris
      April 16, 2021 at 6:15 pm

      Hello Stephanie,

      This dish works well with any juicy kind of sausage. I was making it for Easter so that’s why I chose white and white sausage is just fresh Polish sausage, so that’ll work.

      Are you in the US? I found this place where white sausage can be ordered https://www.polana.com/products/fresh-polish-sausage. It looks like the real deal, and they have a lot of positive reviews.

      I hope you are able to find a good sausage. Smacznego to you!

    • Reply
      Jarom
      April 18, 2021 at 11:07 pm

      Raw bratwurst or even raw mild Italian sausage can be used in place of raw Polish sausage. Both are easily found in most supermarkets. There is a small flavor difference, but the textures are very similar. Polish sausage tends to have more garlic in it than the other two.

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