Polish Cabbage Casserole recipe
information
600 calories per serving
ingredients
450 g (1 lb) lean, boneless pork
2 tablespoons pork dripping
750 ml (1 1/4 pints) meat stock
675 g (1 1/2 lb) white cabbage
100 g (4 oz) carrots
100 g (4 oz) leeks
225 g (8 oz) onions
50 g (2 oz) celeriac
1 small piece parsley root (optional)
salt and freshly milled white pepper
1/2 teaspoon cayenne
1 teaspoon caraway seeds
225 g (8 oz) Polish or other garlic sausage
2 tablespoons pork dripping
750 ml (1 1/4 pints) meat stock
675 g (1 1/2 lb) white cabbage
100 g (4 oz) carrots
100 g (4 oz) leeks
225 g (8 oz) onions
50 g (2 oz) celeriac
1 small piece parsley root (optional)
salt and freshly milled white pepper
1/2 teaspoon cayenne
1 teaspoon caraway seeds
225 g (8 oz) Polish or other garlic sausage
method
1. Wash and dry the pork and cut it into fairly large cubes. Heat the dripping in a large, heavy-based saucepan or casserole
and brown the pork.
2. Meanwhile heat 250 ml (8 fl oz) of the stock, pour it over the meat, cover the pan and braise the meat over a low heat for 20 minutes.
3. Quarter the cabbage, cut out the stalk and cut into fairly thick strips. Scrape, wash and slice the carrots. Halve the leeks lengthways,
wash thoroughly and slice. Cut the onions into rings. Peel, wash and dice the celeriac. Wash the parsley root and cut it into pieces.
4. Heat the remaining stock. Add all the vegetables to the pork, season with salt, pepper, the cayenne and caraway seeds, stir in the heated stock, cover the pan and cook over a moderate heat for a further 40 minutes.
5. During the cooking time keep an eye on the amount of liquid in the pan and add more stock or water as necessary.
6. Wash the sausage in cold water, dry and cut into fairly thick slices. Add the sausage to the pan 10 minutes before the end of the cooking time to warm threugh.
A casserole like this is excellent when you have a lot of guests to feed. All ingredients should then be doubled or increased according to the number to be served. An alternative cooking method is to brown the meat in a large casserole, preferably cast-iron, mix all the remaining ingredients and the stock into the meat, then cook in a moderate oven (160°c, 325°f, gas 3) for 2 - 3 hours, depending on quantity. This slow method of cooking brings out the various flavours very well.
and brown the pork.
2. Meanwhile heat 250 ml (8 fl oz) of the stock, pour it over the meat, cover the pan and braise the meat over a low heat for 20 minutes.
3. Quarter the cabbage, cut out the stalk and cut into fairly thick strips. Scrape, wash and slice the carrots. Halve the leeks lengthways,
wash thoroughly and slice. Cut the onions into rings. Peel, wash and dice the celeriac. Wash the parsley root and cut it into pieces.
4. Heat the remaining stock. Add all the vegetables to the pork, season with salt, pepper, the cayenne and caraway seeds, stir in the heated stock, cover the pan and cook over a moderate heat for a further 40 minutes.
5. During the cooking time keep an eye on the amount of liquid in the pan and add more stock or water as necessary.
6. Wash the sausage in cold water, dry and cut into fairly thick slices. Add the sausage to the pan 10 minutes before the end of the cooking time to warm threugh.
A casserole like this is excellent when you have a lot of guests to feed. All ingredients should then be doubled or increased according to the number to be served. An alternative cooking method is to brown the meat in a large casserole, preferably cast-iron, mix all the remaining ingredients and the stock into the meat, then cook in a moderate oven (160°c, 325°f, gas 3) for 2 - 3 hours, depending on quantity. This slow method of cooking brings out the various flavours very well.
serving amount
serves 6
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