In the world of culinary traditions, there are dishes that hold a special place in our hearts and homes. One such beloved dish is “cabbage with meat and potatoes.” This hearty and flavorful combination of cabbage, meat, and potatoes has a rich history and has been celebrated as a feast for generations. With a blend of preserved ribs, cheek meat, and dry steaks, it has become a timeless classic, eagerly anticipated on special occasions.
– 2 kg of pickled cabbage
– 1.5 kg of dried pork – cheek
– a little bit of dry ribs according to the possibility of homemade
– some bacon
– 1 tablespoon of lard
– pepper and salt only if you want because the ingredients are already salty
– potatoes cooked whole in their peel as a side dish
Put homemade sauerkraut in a pot (if it’s very sour, rinse it off a bit), or buy it on the market.
The meat is washed in warm water and boiled a little, and this water is thrown away. Dry pork (cheek cut into 2-3 pieces, put half a cabbage, then cheek and some dry ribs, a piece of bacon), 1 tablespoon of pork fat and the rest of the sliced cabbage. Cover with water to the level of the cabbage and cook for approx. 2 hours on low heat, occasionally shaking the pot.
Boil the washed unpeeled potatoes in salted water. When they are ready, peel them and serve them whole. This is a dish from ancient times, it was once eaten on Sundays and even Christmas.