Cook stock of a pig’s head and vegetables in a big pot for about 2 hours. Take out the head and the vegetables, and add chopped sauerkraut. Cook for 20 minutes and season to taste. Dice the head meat and add to the soup. The cabbage soup can be served with a tablespoon of thick cream.
This meal was prepared by Imko Wisełka Group from Wisła during the 4th “Silesian Tastes Festival 2009” in Pszczyna.