Polish Sour Cabbage with Meat
Polish Sour Cabbage is a variety of fermented food that is similar to the famous German dish “sauerkraut”. In Poland it is actually known as “kwaszonkapusta” which literally means sour cabbage. The method for making sour cabbage is a form of pickling with salt. These types of food gained popularity in certain parts of Europe due to the fact that they were easy to preserve, harkening back to a time when refrigeration was not available. Its longevity also made it into an ideal food for winter consumption. For this recipe, we will be using the finished product as one of the main ingredients.
1 kilogram meat (pork, chicken, turkey)
1 large jar of pickled sour cabbage
1-2 teaspoons olive oil
1 white onion chopped
½ cup chicken or vegetable stock
1 bay leaf
5 pieces shitake mushrooms, dried and chopped
1 large tomato
salt to taste
pepper to taste
Boil a small amount of water in a large pan. Fill around ¼ of the entire pan. Add the cabbage , bay leaf, tomato, and chicken or vegetable stock. Cover and let simmer for around 20 minutes.
In a pan, heat the olive oil and sauté the onions for 1-2 minutes. Add the onions to the pot afterwards. Cook for 1 more hour then serve.