Polish Braised Cabbage with Pork
Main Dishes • Poland
Description
We braise cabbage for 40 minutes, in Polish style — for 3 hours.
Ingredients
- Pork Blood 20 oz
- Semi-Smoked Sausage 10 oz
- White Cabbage 20 oz
- Vegetable Oil 1 tablespoon
- Sauerkraut 20 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.
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