Miners’ pork loin bread roll dumplings and fried cabbage

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Ingredients:

Miners’ loin of pork:

  • 1 kg pork loin
  • 1 tsp sugar
  • ½ tsp pepper
  • ½ tsp paprika
  • 2 garlic cloves
  • 300 g Silesian sausage
  • 2 tbs lard
  • 1 stock cube
  • 2 onions
  • 1 tsp caraway seed
  • 1 tsp potato flour

Bread roll dumplings:

  • 1 long bread roll
  • 1 large onion
  • 1 tbs margarine
  • 1 small bunch of parsley
  • 1 tsp powdered marjoram
  • 1 cup milk
  • 2-3 eggs
  • 1 tbs breadcrumbs

Fried cabbage

  • 1 young white cabbage
  • 150 g pork fat
  • flour
  • seasoning (pepper, sugar, vinegar, salt)

 

Directions:

Miners’ loin of pork:

Tenderize the meat and rub it with seasoning, then wrap the meat around the sausage to form a roll. Tie up the meat roll with thread and saute in a frying pan. Dissolve the stock cube in water in a pot. Place the sauted roll into the stock and stew it for about 30 minutes. Finally, roast the meat in the oven; when it gets too dry, baste with beer for moisture. Once roasted, cut into 3 cm thick slices.

Bread roll dumplings:

Dice the bread roll and soak it in milk, add the eggs, fried onions and seasoning. Then knead the dough and form dumplings. Cook in boiling water for about 20 minutes.

Fried cabbage:

Boil the cabbage until tender, then pour off the water. Prepare a roux in a separate pan: dice the pork fat and melt, then add the flour and a little cold water. Stir until it achieves a smooth consistency and add to the boiled cabbage.

 

 

This meal was prepared by the Country Homemakers’ Association from Rudy during the 2nd "Silesian Tastes Festival 2007" in Cieszyn. The Team won 2nd place in amateur category. 

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