Update date: 21 July 2014

Rybarzowice potato roasts roasts with smoked bacon and cabbage thickened with the roux


Smoked pork with bone:

  • 2 kg of smoked pork with bone (ribs, loin with bone)
  • salt
  • garlic, coriander
  • bay leaf
  • pinch of sugar
  • plum tree wood
  • allspice


  • 2 kg of potatoes
  • oil
  • pepper, salt
  • 1 onion
  • 3 spoons of cream

Cabbage thickened with the roux:

  • 1 kg of sauerkraut
  • 300 g of smoked bacon
  • 2 peeled potatoes
  • flour
  • 1 carrot – grated on a grater with large holes
  • 1 onion
  • 2 cloves of garlic
  • salt, pepper, caraway



Smoked meat:

wash the meat thoroughly and drain on a cloth. Put into a marinade for 9-12 days (marinade: 3 l of water, salt, allspice, bay leaf, garlic, coriander, sugar – boil everything and cool it down). After the meat is pickled, smoke for ca. 2 hours, using the plum tree wood. Warm the meat in the over before serving.


peel the potatoes, rinse them, grate on a grater with small holes, season to taste and put into a saucepan with hot oil. Add cream, fry over low heat, stirring frequently.

Cabbage thickened with the roux:

rinse the cabbage and drain it, then boil it in water with the carrot, 2 grated potatoes and seasoning. Add the roux made of wheat flour, smoked bacon and onion. Season it with salt and pepper.
Serve the roasts with smoked meat and cabbage thickened with the roux.


This meal was prepared by the Farm Wives’ Association from Rybarzowice during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec. The Team won 2nd place in amateur category.