Dishes

Update date: 8 July 2014
Roast pork neck with onions and mushrooms in savoy cabbage with Cieszyn-style dumplings, gravy and cabbage and scratching salad

Ingredients:

Roast pork:

  • 1 entire pork neck
  • salt, pepper
  • garlic
  • onion
  • lard
  • 1 kg mushrooms (champignons or forest mushrooms)
  • 1 savoy cabbage
  • cream

Cieszyn-style dumplings:

  • 1 kg potatoes
  • 2 eggs
  • potato flour

White cabbage and scratching salad:

  • 1 white cabbage
  • 300 g smoked bacon
  • salt, sugar
  • Vinegar or lemon

 

Directions:

Roast pork neck with onions and mushrooms:

Season the pork neck to taste and roast it. Cool it and cut into thick slices and place them on a baking tin onto savoy cabbage leaves which were scalded earlier. Slice the onions and mushrooms and stew them. Place the stewed onions and fried mushrooms on the meat and cover with the savoy cabbage leaves. Roast in the oven for about 30 minutes at 180°C. Thicken the gravy with cream.

Cieszyn-style dumplings:

Boil the potatoes, mince and divide them into 4 parts. Remove one-quarter of the potatoes and add the flour, egg yolks into the empty space, then put back the potatoes and knead the entire mixture. Form dumplings and boil them in salted water for about 10 minutes.

White cabbage and scratching salad:

White cabbage and scratching salad. Boil the cabbage, when tender drain and add the fired bacon (scratchings). Season with salt, sugar, vinegar or lemon and pepper.

 

 

This meal was prepared by the Country Homemaker's Association in Cieszyn - Mnisztwo during the 2nd „Silesian Tastes Festival 2007” in Cieszyn.