Polish Braised Cabbage with Pork

Main Dishes | Poland cuisine

⏳ Time

3 hours 5 minutes

🥕 Ingredients

🍽️ Servings

Description

We braise cabbage for 40 minutes, in Polish style — for 3 hours.

Ingredients

Pork Blood - 17.6 oz
Semi-Smoked Sausage - 10.6 oz
White Cabbage - 17.6 oz
Vegetable Oil - 1 tablespoon
Sauerkraut - 17.6 oz
Green peppercorns - 1 teaspoon
Passata Tomato Sauce - 1 tablespoon
Bay leaf - 2 pieces
Ground clove - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste
Onion - 3 pieces
Garlic - 4 cloves

Step by Step guide

Step 1

Shred the fresh cabbage and chop the sauerkraut finely. Cut the pork and sausage into small cubes.

Step 2

Take a heavy-bottomed pot or a Dutch oven and add the onion, sliced into rings, and garlic, sliced, and sauté for 2 minutes over high heat.

Step 3

Add the meat and sausage and fry for 3 minutes over high heat. Add all the cabbage and pour in enough water to slightly cover everything. Add the peppercorns, cloves, salt with pepper, bay leaves, and tomato paste. Bring to a boil and simmer on low heat for 3 hours.