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Polish Cabbage-Potato-Bacon Casserole Recipe - Kapusta, Ziemniak i Boczek

User Rating 3 Star Rating (1 Review)


Polish Cabbage-Potato-Casserole

Polish Cabbage-Potato-Casserole

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Polish cabbage, potato and bacon casserole or zapiekanka z kapusta, ziemniak i boczek is comfort food par excellence. This hearty main-course dish combines three ingredients Poles love. Nearly every Eastern European country has its version of this dish. It can be made vegetarian by eliminating the bacon and using butter or oil to saute the cabbage.

Here's a larger photo of Polish cabbage-potato-bacon casserole.

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 6-8 servings Cabbage-Potato Bake


  • 1 pound diced bacon
  • 1 large diced onion
  • 1 (2 1/2-pound) cabbage, cored and coarsely chopped
  • 3 large russet potatoes, peeled, cut into 1/2-inch cubes and parboiled
  • 1 teaspoon salt (or to taste)
  • 1/2 to 1 teaspoon pepper (or to taste)
  • 1/2 cup heavy cream
  • 1/2 cup shredded Polish Koldamer or Kurpianka cheese or Swiss cheese


  1. Heat oven to 375 degrees. In a very large ovenproof skillet or Dutch oven, saute diced bacon until crisp but not burned. Using a slotted spoon, remove bacon and set aside.

  2. If desired, some of the bacon fat can be removed but, traditionally, it is left in. Add the onion and cabbage to the bacon fat, mixing well. Cook until the cabbage has completely collapsed and is al dente, about 20 minutes. Add the well-drained potatoes, salt, pepper, cream and reserved bacon, and mix completely. Remove from heat.

  3. Sprinkle the cheese over the cabbage-potato-bacon casserole and cover tightly with foil or an ovenproof lid. Bake 35 minutes or until potatoes are almost done. Remove cover and bake an additional 10 minutes or until cheese is melted and golden, and potatoes are tender.
User Reviews

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 3 out of 5
Cabbage-Potato-Bacon Casserole, Member Skip65

What about the bacon? The last reference is to set it aside. I guess I'll sprinkle it on after it's baked to preserve the crispness. Otherwise it looks great. Haven't tasted it yet. Having it for Easter tomorrow.

4 out of 18 people found this helpful.

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