'Karminadle z Panczkrautem' (meatballs and cabbage and potato salad)

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Ingredients:

Karminadle (meatballs):

  • 40 dag pork
  • onion
  • egg
  • 1 stale roll
  • salt
  • pepper
  • Maggi sauce
  • cooking oil or another kind of fat

Panczkraut (cabbage and potato salad):

  • potatoes
  • young cabbage
  • a piece of pork fat or bacon
  • salt
  • pepper
  • vinegar

 

Directions:

Karminadle

Soak roll in water and squeeze dry. Mince pork with roll. Add finely chopped onion, egg and seasoning. Form large balls and fry on both sides until browned.

Panczkraut

Peel and cook potatoes in salted water. Cook shredded cabbage, drain it and combine with mashed potatoes. Add rendered pork fat or bacon. Season with salt, pepper and vinegar.

 

 

This meal was prepared by the Czmok and Nowak families from Piekary Śląskie during the 3rd “Silesian Tastes Festival 2008” in Racibórz.

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