Update date: 11 October 2013

Pork loin stuffed with smoked bacon with bolete sauce, dumplings stuffed with black pudding and red cabbage


  • 1.5 kg pork loin
  • 30 dag smoked meat
  • 60 dag boletes
  • 35 dag onion
  • 1 l cream
  • 4 eggs
  • 1.3 kg wheat flour
  • 10 dag butter
  • 1.5 kg black pudding
  • 1 kg red cabbage
  • 15 dag smoked bacon
  • sugar
  • vinegar
  • salt
  • pepper




Fry black pudding with 20 dag onion and season to taste. Mix flour, eggs, butter and warm water, knead dough and roll it out. Cut out round pieces with a glass, put some stuffing on top and press together the edges. Cook in boiling water.


Shred cabbage, boil until tender and sour with vinegar to taste. Add fried bacon and 15 dag of onion to the drained cabbage, blend and season to taste.

Pork loin:

Stuff marinated pork loin with smoked meat and fry in oil.

Bolete sauce:

Stir-fry 10 dag finely chopped onion and sliced boletes in butter, add cream and simmer to reduce. Season to taste.

Serve the pork sirloin with 3 dumplings, cabbage and bolete sauce.



This meal was prepared by the Restaurant ‘Piwnica Rycerska’ from Kęty during the 4th “Silesian Tastes Festival 2009” in Pszczyna.