Ingredients for White Cabbage:
- 500 g pork neck
- Butter or olive oil for frying
- 0.75 L beef stock (or two beef stock cubes)
- 200 g Polish sausage
- 750 g white cabbage
- 150 g carrot
- 1 small parsley root
- 150 g leeks
- 200 g onion
- 50 g celery
- Salt
- 1 teaspoon caraway seeds
- 1/2 teaspoon white pepper
- 1/2 teaspoon sweet red pepper
- 1/4 teaspoon hot pepper
Instructions:
1. Cut the washed pork neck into cubes and fry in butter or olive oil until fully cooked. Use a large saucepan or frying pan.
2. While the meat is frying, prepare 0.75 L of beef stock using real beef or two stock cubes. Set aside the stock once ready.
3. Pour the prepared stock over the fried meat, cover the pan with a lid, and stew for 2030 minutes.
4. During this time, prepare the vegetables:
- Cut the cabbage into quarters, remove the stalk, and shred into 0.5 cm wide strips.
- Peel and slice the carrot into rounds.
- Peel, rinse, and cut the parsley root into matchsticks.
- Clean the leeks, halve them lengthwise, and shred into thin strips.
- Peel the onions, halve them, and cut into thin strips.
- Peel and dice the celery into small cubes.
5. Add all the vegetables to the pan with the meat and cover with the broth.
6. Season with salt, caraway seeds, white pepper, sweet red pepper, and hot pepper. Mix well and adjust the salt to taste.
7. Stew everything for 30 minutes, monitoring the broth level and adding more if necessary.
8. Rinse the Polish sausage, slice it into 0.5 cm pieces, and add to the pot. Mix well and cook for another 20 minutes.
9. The dish is ready. Let it cool slightly to allow the flavors to meld, then reheat before serving.
I hope you find this white cabbage recipe useful. Enjoy your meal! Smacznego!
