Update date: 21 July 2014

'Ciaper kapusta z żeberkami'- Cabbage pulp with ribs


  • 2 kg of sauerkraut
  • 2 kg of ribs
  • 2 spoons of lard
  • vegetables: celery, leek, onion, carrot, 2 cloves of garlic, parsley leaves, 2 kg of potatoes (all proportions may be halved)
  • 3 grains of allspice
  • 1 bay leaf
  • white pepper



Clean the ribs, cut them into portions, boil in water with all vegetables. Boil the meat for over an hour until it becomes tender. Cut and boil the cabbage. Add allspice and bay leaf (these additions may be removed after boiling). Drain the cabbage and add stock from boiled ribs, mix and season with pepper. Boil the potatoes, mash them, add lard and white pepper. Mix the seasoned potatoes with the cabbage (if the mass is too thick, add stock) and serve with the ribs.



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