Lazy Weekends · Polish
Kluski z Kapustą
These pan seared potato dumplings are a rustic staple, tossed with cabbage and onions sautéed until tender.
Why This Works
The contrast between the soft, pillowy gnocchi and the crisp-tender cabbage creates an addictive textural experience.
The Upgrade
Finish with a squeeze of lemon juice to elevate the cabbage sweetness.
Chef's Secret
Michelin TechniqueSear the gnocchi in the rendered bacon fat to infuse them with savory depth before adding the cabbage.
Ingredients
Total time including resting: 40 min
Directions
Render the bacon in a large skillet over medium-high heat until crispy and the fat has rendered out.
6 minRemove bacon, add onions to the fat, and cook until they soften and start to turn golden brown.
5 minAdd shredded cabbage and caraway seeds to the skillet, sautéing until the cabbage is wilted and lightly caramelized.
10 minMeanwhile, boil the gnocchi in salted water until they float to the surface, indicating they are cooked through.
3 minTransfer the boiled gnocchi directly into the skillet with the cabbage mixture using a slotted spoon.
1 minIncrease heat to high, add butter, and toss everything together until the gnocchi edges become slightly crisp and golden.
4 minSeason generously with black pepper and garnish with the reserved crispy bacon before serving.
1 minWine Pairing
Riesling
White Wine
The BottleDr. Loosen Erdener Treppchen Riesling Kabinett
The slight residual sugar in a Kabinett-level Riesling balances the saltiness of the sautéed cabbage and onion. Its high acidity refreshes the palate after the starch-heavy dumplings.
Nutrition per Serving
420
calories
12g
protein
55g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Smoked Sausage Links
Pan-sear slices of kielbasa to add a salty, meaty dimension to the potato and cabbage dumplings.
Ingredients
Directions
Heat a cast-iron skillet over medium-high heat until shimmering.
Add the oil and arrange kielbasa slices in a single layer.
Sear without disturbing for 3 minutes until a deep, mahogany crust develops.
Flip and sear the reverse side for 2 minutes.
Drain briefly on paper towels to ensure a crisp finish.
Serve hot alongside the kluski.
Side Dish
Vinegar-Based Beet Salad
Serve cold pickled beets to provide a sharp, acidic brightness that cuts through the starchiness of the potato dumplings.
Ingredients
Directions
In a small bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper until emulsified.
Place the julienned beets in a medium non-reactive mixing bowl.
Pour the dressing over the beets and toss gently to coat.
Fold in the fresh dill.
Refrigerate for 10 minutes to allow the flavors to harmonize.
Serve chilled as a vibrant, acidic contrast to the warm starch.
Member Reviews
How did it turn out?
Rate this recipe
Made this tonight and it disappeared in minutes. Adding it to the rotation.