There’s something about a Polish-inspired dinner that feels like coming home, even if you’re not Polish. When the weather turns chilly, I find myself craving hearty, comforting dishes that warm the soul and bring people together. That’s why I love creating a cozy Polish dinner – it’s simple yet rich, nostalgic, and perfect for sharing with family or friends.

By heritage, I’m 50% polish, however, we really didn’t make that many Polish recipes while I was growing up. So, as I got older and wanted to explore my Polish side more, this became one of my go-to ‘Polish’ meals. I love that it takes a while to make and completely fills up the house with the best smells.

This combines a Polish Beef Stew (The Wolfe Pit’s recipe), Buttered Cabbage, Spaetzle, and Homemade Applesauce. Each dish brings a different texture and flavor to the table, making it feel special and complete. Whether you’re gathering for a family meal or just want to treat yourself to a delicious, hearty dinner, this Polish-inspired spread offers a taste of tradition and warmth that’s truly comforting.

Let’s dive into these dishes and create a meal that’s bound to become a new seasonal favorite.

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Polish Dinner Menu

1. Polish Beef Stew (from The Wolfe Pit)
2. Buttered Cabbage
3. Spaetzle (Small Dumplings)
4. Homemade Applesauce

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1. Polish Beef Stew

This beef stew, seasoned with Hungarian paprika, garlic, and sweet bell peppers, is packed with layers of savory flavors and slow-cooked until the meat is tender and succulent. This recipe is hearty and warming, making it the perfect centerpiece for a Polish-inspired meal.

Ingredients:

• 2 lbs stew meat
• 4 Tbsp olive oil, divided
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 garlic cloves, chopped
• 2 cups chicken broth
• 2 cups water
• 2 Tbsp tomato paste
• 3 Tbsp Hungarian paprika
• ½ cup flour
• Salt and pepper to taste

Instructions:

1. Brown the Meat: Season stew meat with salt and pepper, then dredge in flour. In a large pot, heat 2 Tbsp of olive oil over medium-high heat. Brown the meat in batches, removing to a plate once seared on all sides.
2. Cook the Vegetables: Add remaining olive oil to the pot, followed by the onions, bell peppers, and garlic. Sauté until soft and fragrant, about 5 minutes.
3. Build the Stew: Add the paprika and tomato paste, stirring to combine. Pour in the chicken broth and water, then return the beef to the pot. Bring to a boil, reduce heat, and simmer for 1 ½ to 2 hours, until beef is tender.
4. Serve: Ladle the stew into bowls or serve over spaetzle for a complete, comforting meal.

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2. Buttered Cabbage

Buttered cabbage is a classic Polish side dish known for its simplicity and earthy flavor. Tender cabbage is lightly cooked and tossed in melted butter for a warm, slightly sweet taste that pairs well with the stew.

Ingredients:

• 1 small head of cabbage, thinly sliced
• 3 Tbsp butter
• Salt and pepper to taste

Instructions:

1. Cut and Salt the Cabbage: Cut the cabbage into strips, then put the cut cabbage into a big bowl, toss with salt, and let the cabbage sit for an hour to bring out the water in the cabbage.
2. Add Butter and Cabbage to a Pan: Add butter to a pan with the cabbage. Stir until the butter is melted and coats the cabbage on low-medium heat. Stir the cabbage and cook until translucent.
3. Season: Add salt and pepper. Serve warm.

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3. Spaetzle

Spaetzle, small dumplings or noodles, are popular across Central Europe and make a lovely starchy side for our Polish dinner. Soft and chewy, they soak up the stew’s rich broth beautifully. (…my family also likes to eat them with kielbasa and soy sauce.)

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 2 large eggs
• ¾ cup water
• 2 Tbsp butter, for serving

Instructions:

1. Prepare the Dough: In a large bowl, combine flour and salt. Create a well in the center, add eggs and water, and whisk until a thick, smooth batter forms.
2. Cook the Spaetzle: Bring a large pot of salted water to a boil. Use a spaetzle maker or a large-holed colander to drop small bits of batter into the boiling water. Cook until they float, about 2-3 minutes.
3. Serve: Drain and toss with butter. Serve alongside the stew to soak up its delicious flavors.

*If you prefer large bites, use a small spoon to slide clumps of dough into the boiling water instead

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4. Homemade Applesauce

This simple applesauce is sweet with a hint of spice, providing a refreshing counterpoint to the savory dishes. Applesauce is often enjoyed as a side in Polish cuisine and is an ideal, light addition to this dinner.

Ingredients:

• 4 medium apples (such as Fuji or Honeycrisp), peeled, cored, and chopped
• ½ cup water
• 1 Tbsp sugar, or to taste
• ¼ tsp cinnamon (optional)

Instructions:

1. Cook the Apples: In a small saucepan, combine the apples, water, sugar, and cinnamon. Bring to a simmer over medium heat.
2. Simmer: Cover and cook for 15-20 minutes, stirring occasionally, until the apples are tender and can be easily mashed with a fork.
3. Mash or Blend: For a chunky applesauce, mash with a fork or potato masher. For a smoother consistency, blend until desired texture is reached.

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Bringing It All Together: A Cozy Polish Table

To serve your Polish dinner, ladle the rich, flavorful stew over the tender spaetzle, with a generous spoonful of buttered cabbage on the side. The applesauce adds a bright, refreshing touch, balancing the meal with its light sweetness. The combination of smoky paprika, tender vegetables, and comforting sides creates a cozy and traditional Polish-inspired meal that’s bound to bring warmth and joy to your table.

Enjoy this meal with family or friends, and take a moment to appreciate the comforting power of simple ingredients prepared with love. Whether it’s a special occasion or just a cozy evening at home, this Polish dinner is sure to become a favorite.