The Slovak national dish "Cabbage"
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This recipe is considered a classic national Slovak cuisine. Knock on any door December 24 for Christmas and you will be invited to the table in the center of which stands a tureen or large bowl with the cabbage. There are recipes, which are cooked for two days. I will treat you to a generous, rich in cabbage. Go!
Ingredients for The Slovak national dish "Cabbage"
- Onion - 1 piece
- Pork neck - 200 g
- Paprika sweet - 2 tbsp
- Broth - 750 ml
- Sauerkraut - 400 g
- Mushrooms - 50 g
- Allspice - 5 PCs
- Black pepper - 5 PCs
- Bay leaf - 1 piece
- Sausage - 200 g
- Potatoes - 200 g
- Prunes - 100 g
- Salt - to taste
Step by step instruction of cooking The Slovak national dish "Cabbage"
Dried mushrooms soak in cold water for 2 hours.
Finely chop the onion. Smoked meat cut into medium pieces. Fry in sunflower oil. The fire is active.
It is desirable to cook the cabbage in a saucepan with a thick bottom.
Stirring constantly meat with onions add sweet paprika.
Carefully, so that the paprika is not burned.
Pour in the stock and bring to a boil.
The water from the mushrooms drain and add to broth.
Add sauerkraut, allspice and black pepper.
Mix gently. Bring to a boil, reduce the heat and simmer until tender cabbage.
Sausage cut into rings.
The prunes into pieces
Sausage fry in a pan for a few minutes. The fire is active and when the cabbage is ready, add the sausage into the cabbage.
Potatoes peel and RUB on a small grater.
Add to the cabbage. Add the prunes.
Bring to a boil, reduce the heat and cook 5 minutes.
Slovak Cabbage is ready.