Polish cabbage and potatoes

As you may have noticed, I already made an article and a video about my visit to Warsaw in Poland, so you probably think I came back with a Polish cabbage recipe that I have to share. Nope. This recipe is the result of a ”freestyle recipe testing session” in the kitchen on a random summer day and it resulted in this recipe,  Polish cabbage and potatoes.

Eastern European cuisine uses a lot of cabbage in their recipes. And I love cabbage myself a lot! I wish I could eat it much more often. I like cabbage slightly steamed or cooked, but if you don’t have any issues with the raw version then you will love this cabbage recipe too!

Polish cabbage Why is this recipe called Polish cabbage and potatoes? Not just because of the cabbage, but also because of the combination with the young potatoes with fresh dille. It reminded me of a typical Polish summer dish, but then totally vegan.

If you’re going to try a cabbage recipe, let me know and don’t forget to tag your picture with #thegreencreator on Instagram! I’d love to see your creations. Enjoy!

Polish cabbage

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Polish cabbage and potatoes

Polish cabbage and potatoes

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  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: cabbage, lunch, salad, supper, dinner, side dish, glutenfree, dairyfree
  • Cuisine: vegan, glutenfree, healthy, paleo, vegetarian, sugar free


This Polish cabbage and potatoes recipe with young potatoes and a fresh carrot salad is the perfect way to enjoy the health benefits of cabbage. Simple and delicious!



1 big or 2 medium white cabbages

3 onions

1 clove of garlic

1 tablespoon of coconut oil (optional)

1 bay leave

4 or five pepper grains

Freshly ground pepper

1/2 tsp of salt

2 cups of water

A dash of dried thyme

1 tsp marjoram

Fresh dill to taste

Young potatoes pealed, cut in small pieces and cooked (about 500 grams for a few people)

A few medium carrots

3 tablespoons of apple cider vinegar


Wash the cabbage and cut two onions into small pieces.

Heat coconut oil in large cooking pan and add the onions into the cooking pan. Cook until the onions are soft and brown.

In the meantime cut the cabbage into small pieces.

Once the onions are soft add the cabbage into the pan.

Add bay leaf and all spices.

Cook the cabbage for about 20 minutes until it becomes soft.

Once the cabbage is soft, add one cup of water.

Cover the pan now and let it simmer for another 20/30 minutes stirring regularly on medium high heat.

Check water levels in between. When the cabbage becomes too dry, add one more cup of water.

Cook cabbage until all cabbage is more soft and the flavors are well combined (taste to try).

In the meantime cook the potatoes until they are soft in a different pan with water.

Cut fresh dill.

Add 3/4 of fresh dill to the cabbage in the final minutes of cooking and stir.

Serve the boiled potatoes and cabbage adding more dill over the potatoes (and a little bit of coconutoil and/or salt if you wish, I skipped this).

Add spices (freshly ground pepper and salt) to taste.

To make the simple carrot salad, grate the carrots and onions and mix this in a bowl with three tablespoons of apple cider vinegar. Add salt and pepper to taste.