Polish fried cabbage is prepared by stewing shredded cabbage in a small amount of water and then finishing it with a classic roux. This last touch is probably where the name “kapusta zasmażana” (fried cabbage) comes from. The roux (zasmażka) thickens the remaining liquid and makes the cabbage glisten. The dish is finished with a generous amount of fresh dill. This addition makes all the difference. The flavor is light, slightly sweet, and unforgettable. Traditionally, fried cabbage accompanies fried or roasted meats. In some regions of Poland, people make this cabbage with bacon or stewed meat. They serve it as a main dish with a side of mashed potatoes.