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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.

Old-fashioned brownies are based on the recipe from the 1952 edition of “Joy of Cooking”. My family loves this cake and calls it “the best brownie we ever ate”. These “fudge squares” (as they were also called) are irresistibly chewy and delightfully chocolatey. This is as a result of the recipe using a significant amount of butter and real chocolate.  The preparation is very quick and the batter should be baked in a shallow (9×13 inch) pan.  The cake is not tall but it produces a natural crust. When it is cold, it needs to be cut into squares. The original recipe suggests 1 x 2 inch bars (54 in total).

This apple cake is so easy that a person with no baking experience will successfully make it. Additionally, this is a fast and delicious cake made with only a few ingredients. For me, this cake recipe serves as a last minute dessert or something I make when I have leftover apples that do not look too attractive anymore (the kind with wrinkled skin, etc.)