Polish Potato, Cabbage, and Bacon Casserole

Polish Cabbage Bacon Casserole
Ina Peters / Stocksy United
Prep: 45 mins
Cook: 45 mins
Total: 90 mins
Servings: 6 to 8 servings

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 sauté the cabbage. It's a real "stick-to-your-ribs" kind of meal and absolutely perfect for a cold, snowy night.

If you can't find Polish cheese, shredded Swiss is a great substitute.


  • 1 pound bacon, diced

  • 1 large onion, diced

  • 1 (2 1/2-pound) head cabbage, cored and coarsely chopped

  • 3 large russet potatoes, peeled, cut into 1/2-inch cubes, and parboiled

  • 1 teaspoon kosher salt, or to taste

  • 1 teaspoon freshly ground black pepper, or to taste

  • 1/2 cup heavy cream

  • 1/2 cup shredded Koldamer or Kurpianka cheese (or Swiss)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F. In a very large ovenproof skillet or Dutch oven, sauté diced bacon until crisp. Using a slotted spoon, remove bacon, and set aside. Traditionally, the bacon fat is left in, but if desired, feel free to discard the majority of it.

  3. Add onion and cabbage to bacon fat, mixing well. Cook until cabbage has completely collapsed, about 20 minutes. Add well-drained potatoes, salt, pepper, cream, and reserved bacon, and mix completely. Remove from heat.

  4. Sprinkle cheese over 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.