Kapusta “Parzybroda”

  • The name for this cabbage dish translates as ‘scalds your chin’ or ‘burns your beard’ .
  • I am not sure why  – but if you serve it straight from the pan it is very hot.
  • In some parts of Poland this is more like kapuśniak – cabbage soup – one that is made with fresh cabbage.
  • Here it is dish that can be eaten on its own or as a side dish.

Ingredients

  • 1 sweetheart or white cabbage
  • 500g starchy potatoes
  • 200g smoked streaky bacon
  • 1 litre vegetable stock
  • 1 tablespoon caraway seeds
  • Salt and pepper to taste

Method

  • Cut the cabbage into largish squares.
  • Peel and chop the potatoes into medium sized chunks.
  • Mix the two together in a large saucepan with the stock.
  • Bring to the boil and then simmer gently until the stock is all absorbed and the cabbage and potatoes are cooked.
  • In the meantime – chop the bacon into small squares and fry till all fat is cooked out and the bacon crisp.
  • These are called skwarki.
  • Add the caraway seeds to the cooked cabbage and potatoes – mix gently.
  • Gently mix in the fried bacon and the fat.
  • Season if necessary to taste.
  • Serve straight away.
  • Here served in a Royal Doulton – Burgundy dish