File this simple, buttery Polish dish under comfort food. The version below is vegetarian, but slices of pan-fried kielbasa or even crumbled cooked bacon may be stirred in. If adding bacon, use the bacon grease instead of butter to cook the onion.

Melt in a Dutch oven over medium heat:

Add:

Cook, stirring, until softened and beginning to brown, about 20 minutes. Reduce the heat if the onion begins to get too dark. Add:

When the butter is melted, add:

Cover and let steam for 5 minutes to wilt the cabbage. Remove the lid and cook, stirring occasionally, until the cabbage is very soft and starting to brown, about 15 minutes more. While the cabbage cooks, cook until tender in a large pot of boiling salted water:

Drain and add to the cabbage mixture, tossing to combine. Season liberally with: