This is a typical Polish side dish in the spring, when young cabbage and fresh dill are abundant. Serve with mashed potatoes and pork chops.
U
Urszula Kalupa
8 people made this
Ingredients
Serves: 6
1 head young cabbage, sliced
1 tablespoon vegetable oil
100g smoked pork belly, diced
1 or 2 medium onions, chopped
1 tablespoon vegetable oil
1 tablespoon plain flour, or as needed
1 bunch fresh dill
salt and pepper to taste
Method Prep:15min › Cook:40min › Ready in:55min
Place the cabbage in a large pan. Add some water (about 2cm); cover and simmer until soft, about 20 minutes. Drain and set aside.
Heat oil in a frying pan; add pork belly and fry a few minutes. Stir in sliced onion and continue to cook for 5 minutes, stirring from time to time. Stir in cooked cabbage.
Heat 1 tablespoon oil in a small pan. Whisk in flour to form a roux. Continue to cook for another 2 minutes; add to cabbage mixture and stir well.
Add chopped dill and season to taste with salt and pepper. Serve hot.