Tag: 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