This is a simple, but complete dish, with origins in Polish countryside. My Grandma was cooking this casserole for us quite often, I loved it. I still do.
- 2 kg/ 4,4 lb potatoes
- 2-3 onions
- 0,5 kg/ 1,1 lb cabbage
- 2 carrots
- 0,5 kg/1,1 lb sausage
- 200 g/0,4 lb bacon
- 1 l stock
- salt, marjoram, nutmeg
Peel potatoes and cut them thickly. Dice onions into rings, slice carrots, cut thickly cabbage.
Dice sausage and bacon. Fry them separately on the pan.
Place potatoes in a casserole pan, sprinkle with salt. Assemble layer of sausage and bacon – use half of them. Place a layer of cabbage, onions and carrots, and the rest of sausage and bacon on the top. Pour a stock to the pan, so that potatoes were covered with it. Season with some nutmeg and plentiful of marjoram.
Bake covered in a oven for 45 minutes ( 180 C/ 356 F). Remove the lid and bake for another 30 minutes, so that some of the fluids evaporated and the dish got a little bit roasted.
Serve with pickled cucumbers.