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    About this recipe: This is a classic Polish pork and cabbage dish. It has been changed over the years as it's been passed down through the generations, but remains a staple. Quick, simple and delicious!

    Serves: 8 

    • 450g salt pork, diced
    • 1 medium cabbage, cored and shredded
    • 500g egg fettuccine
    • ground black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the salt pork in a large frying pan over medium heat. Cook, stirring frequently until the fat has melted down and the meaty parts are cooked. Add shredded cabbage, and cook over medium-low heat until tender, stirring to coat the cabbage with the salt pork drippings.
    2. Meanwhile, bring a large pot of lightly salted water to the boil. Add egg pasta, and cook until tender, about 7 minutes. Drain. When the cabbage has cooked completely, stir egg pasta into the cabbage, and season with black pepper to taste.

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