RED CABBAGE

Red cabbage is a favourite side dish, served with pork, in Poland. It is very quick and easy to prepare.

Ingredients

1.5kg (whole) red cabbage

2 cups water + extra

2 Tbsp white vinegar

1 Tbsp salt (or as required)

pepper

3 Tbsp oil

2 Tbsp flour

Method

• Peel the outer leaves of the cabbage, wash it and chop finely.
• In a large pot, combine shredded cabbage, 2 cups water and salt. Bring to boil, reduce heat and simmer for about 30 minutes, until cabbage is cooked to your liking. Note: if you find that most of the water has cooked off before the cabbage is ready, simply add 1/2 cup at a time and continue cooking until done.
• Once cabbage is ready, heat the oil in a fry pan. Once hot, add the flour and stir for a couple of minutes until the flour browns slightly.
• Add the browned flour to the cooked cabbage as well as the vinegar and season with more salt and pepper as required to taste, mix everything together well. Serve hot as a side dish to pork schnitzel or roast pork dishes.

WHITE CABBAGE

White cabbage is great as a side dish for any meat dishes.

To cook white cabbage follow the same method as for the red cabbage recipe above, however white cabbage requires a longer period of cooking and therefore the water quantity needs to be adjusted to 4 cups and the cabbage cooked for 1 hour.

If you have made golobki (cabbage rolls) and have left over cooked cabbage, follow this recipe to make a great side dish.

Ingredients

Cooked left over cabbage

1 1/2 cups water

1 Tbsp vinegar

1 tsp salt (or as required)

pepper

1 1/2 Tbsp oil

1 Tbsp flour

Method

• Chop the cooked cabbage finely. In a pot combine the cabbage, salt and water and cook for about 15 minutes.
• Once the cabbage is ready, heat the oil in a fry pan and once hot , add the flour stirring until it brownes slightly.
• Add the browned flour and vinegar to the cooked cabbage and season with salt and pepper to taste. Mixing everything together well. Serve hot as an accompaniment to meat dishes.