Update date: 14 October 2013

Traditional Kłobuck ‘Prażuchy’ with fried new cabbage


  • 1 kg potatoes
  • 1 glass wheat flour
  • 0.5 glass potato flour
  • head of new cabbage
  • 1 onion
  • piece of pork fat, smoked bacon and sausage for pork scratchings
  • pork fat for roux
  • spices
  • dill
  • wheat flour for roux
  • lemon juice or 2 tablespoons wine
  • vinegar



Peel potatoes and pour over with water to cover them, add salt and boil until tender. Add wheat flour and simmer for about 10 minutes, adding optionally potato flour at the end. Take the pot off the heat and mash the potatoes until smooth. In the meantime, melt pork fat with bacon and sausage. Fry the onion until golden brown. Pour boiling water over shredded new cabbage and boil for about 10 min. When blanched, strain the cabbage, pour over with bouillon, add fried onion, season to taste and boil until tender. Add juice squeezed from a lemon or 2 tablespoons of wine vinegar. Melt pork fat, add wheat flour and brown. Add the roux to the cabbage at the end of boiling and stir well. When off the heat, add finely chopped dill. Put shapely ‘prażuchy’ on a warm plate with a spoon dipped in the prepared fat, pour over with fat and serve with cabbage. ‘Prażuchy’ also tastes great with sour milk or buttermilk.



This meal was prepared by the District Council of Village Women’s Club from Kłobuck during the 4th “Silesian Tastes Festival 2009” in Pszczyna.