White Cabbage Stewed with Pork Neck is a traditional Polish dish that embodies the warmth and comfort of Eastern European cuisine. Known as ‘Kapusta Duszona z Karkówką’, this dish combines tender pieces of pork neck with a medley of vegetables to create a rich and satisfying stew.
Ingredients:
- 500 g of pork neck, cut into bite-sized pieces
- Butter or olive oil for frying
- Beef to make 0.75 l of stock or two beef stock cubes
- 200 g Polish sausage, sliced
- 750 g white cabbage, shredded
- 150 g carrot, peeled and grated
- 1 small parsley root, peeled and shredded
- 150 g leek, sliced
- 200g onion, finely chopped
- 50g celery, finely chopped
- Salt, to taste
- 1 teaspoon caraway seed
- 1/2 teaspoon white pepper
- 1/2 teaspoon sweet red pepper
- 1/4 teaspoon hot pepper
Method of cooking:
If using beef, boil it in 0.75 litres of water to make a stock. Remove the beef and set the stock aside.
If using stock cubes, dissolve two cubes in 0.75 litres of hot water.
In a large saucepan or Dutch oven, heat the butter or olive oil over a medium heat.
Add the neck of pork and brown on all sides. Remove the pork from the pan and set aside.
In the same saucepan, add a little more butter or oil if necessary, and sauté the chopped onion, celery and leek until soft and fragrant, about 5 minutes.
Add the shredded cabbage, grated carrot and grated parsley root. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
Return the browned pork neck to the pot.
Add the sliced Polish sausage and the beef stock.
Stir in the caraway, white pepper, sweet red pepper, hot pepper and salt to taste.
Bring to the boil, then reduce the heat.
Cover and simmer for about 1 to 1.5 hours, or until the pork is tender and the flavours have melded. Stir occasionally to prevent sticking.
Taste the stew and adjust the seasoning if necessary, adding more salt or pepper to taste.
Serve the braised cabbage and pork neck hot, preferably with crusty bread or boiled potatoes.
