Thermomix young cabbage stew, known in Poland as “bigos z młodej kapusty”, is a classic Polish cabbage stew and a seasonal comfort dish that captures the fresh flavors of spring and early summer. Unlike traditional long-cooked bigos made with sauerkraut, this Polish bigos recipe with young cabbage is lighter, fresher, and much quicker to prepare, making it an ideal Thermomix cabbage recipe for everyday cooking.
Tender young cabbage gently simmered with onion, sausage, tomato sauce, and aromatic spices creates a dish that is both simple and deeply satisfying. Fresh dill added at the end brings brightness and balance, giving this Polish-style cabbage stew its characteristic, home-style flavor.
Prepared in the Thermomix, this easy Thermomix dinner becomes a true one-pot meal. There is no need to watch the stove or constantly stir — the Thermomix controls temperature, timing, and texture, ensuring perfect results every time. This family-friendly Thermomix young cabbage stew works just as well for a quick weekday lunch as it does for a relaxed weekend dinner.
Cabbage Stew Thermomix
Ingredients
- 1000 g young cabbage, shredded
- 1 onion, quartered
- 300 g sausage, sliced (semi-dry or lightly smoked)
- 20 g wheat flour
- 15 g oil
- 150 g tomato sauce preferably homemade
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground caraway seeds
- a pinch of turmeric
- fresh dill finely chopped (to taste)
Instructions
1. Chop the onion
Place the peeled and quartered onion into the Thermomix mixing bowl. Chop 15 sec / speed 4, until the onion is finely chopped. This forms the aromatic base of the stew.2. Sauté onion and sausage
Add the oil and sliced sausage to the bowl. Cook 10 min / 120°C / reverse / Soft mode.During this step, the onion softens and becomes slightly golden, while the sausage releases its fat and flavor, creating a rich and savory foundation for the dish.3. Create a light thickening base
Add the wheat flour to the mixture and mix 20 sec / reverse / speed 1.This step helps lightly thicken the stew later, giving it a smooth, cohesive texture without making it heavy.4. Add cabbage and seasonings
While the base is mixing, shred the young cabbage into thin strips. Add it to the mixing bowl together with:tomato saucebay leafsalt, black pepper, ground caraway, and turmericCook 30 min / 100°C / reverse / Soft mode.The cabbage will gradually soften and release its juices, combining with the tomato sauce and spices to form a delicate, flavorful stew. About once or twice during cooking, gently stir the contents with a spatula to ensure even cooking, especially if the cabbage is very fresh and firm.5. Finish with fresh dill
Five minutes before the end of cooking, add the finely chopped fresh dill. This final touch adds freshness and a characteristic herbal aroma that perfectly balances the richness of the sausage and tomato base.
Notes
Serving Suggestions
Serve the young cabbage stew hot:- with boiled baby potatoes and a little butter
- with crusty bread or sourdough
- as a light but filling main course
Tips & Variations
- Use smoked sausage for a more traditional, robust flavor
- Replace sausage with sautéed mushrooms for a vegetarian version
- Adjust seasoning at the end if your tomato sauce is very mild or very acidic
- Add a small pinch of sugar if needed to balance the tomato flavor
