Monday, March 12, 2012

Meat with cabbage and knedla

Meat with cabbage and knedla.


1kg of pork or chiken meat cut in small pieaces
2 onion
3-4 garlic cloves
1 head of cabbage (white or red but slovaks prefer red)
cumin









Put the meat in a tray with oil, condiments, salt, cumin, 1 onion cut in rings and the sliced garlic. Cover it with aluminum foil or baking paper and put it in the oven at 250g for 1 hour. You check it from time to time

Cut the cabbage in short thin slices. Cut the other onion in small pieces and fry it in a big pan then add condiments, salt and cumin. Put the cut cabbage inside and fry for 5 minutes. Put a big glass of water over it and let it simmer at a small fire.
When cabbage is a little softer add a spoon of vinegar and one spoon of sugar. Let it simmer for about an hour. You can add more water if it is needed.

You can buy kndela from shop here or make it yourself. It is like a bread but a little different. It is made of boiled potatoes and flour, and it is not baked but steamed. You need a special device like in the pictures or a sieve. which you put over a pot full of boiling water. You put the knedla over the sieve and cover it. In 10 minutes it is soft and ready to cut.

You serve the meat and cabbage on a large plate. From the knedla slices you make a wheal around the plate. Over the knedla you put the sous from the meat.


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