Stewed cabbage with pork, Polish style
6 servings
185 minutes
Polish-style stewed cabbage with pork is a rich, aromatic dish embodying the coziness of Polish cuisine. Its roots trace back to ancient traditions of preparing cabbage dishes popular in Eastern Europe. Tender stewed meat, spicy semi-smoked sausage, and a mix of fresh and sauerkraut create a rich flavor with a slight tang and fragrant spice aroma. Slow cooking allows the ingredients to fully develop, making it perfect for winter days and friendly gatherings. It can be served as a standalone dish or with rye bread, potatoes, or buckwheat, making it a versatile choice for cozy family lunches.
1
We chop fresh cabbage and cut the pickled one into smaller pieces. We cut the pork and sausage into small cubes.
- White cabbage: 500 g
- Sauerkraut: 500 g
- Pork: 500 g
- Semi-smoked sausage: 300 g
2
Take a thick-bottomed pot or cauldron, add onion rings and garlic slices, and sauté for 2 minutes on high heat.
- Onion: 3 pieces
- Garlic: 4 cloves
3
Add meat and sausage, and fry for 3 minutes on high heat. Pour in all the cabbage and add water, covering it slightly. Add peppercorns, cloves, salt with pepper, bay leaf, and tomato paste. Bring to a boil and simmer on low heat for 3 hours.
- Pork: 500 g
- Semi-smoked sausage: 300 g
- White cabbage: 500 g
- Sauerkraut: 500 g
- Black peppercorns: 1 teaspoon
- Cloves: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
- Tomato paste: 1 tablespoon
