Parzybroda is a simple dish made from potatoes and cabbage, with bacon and onions. It’s one-pot peasant dish served hot. The exact origin of this dish is not precisely determined, but I associate it with Świętokrzyskie area. Below recipe I got from my friend Agnieszka, we studied together and we were flatmates, it was about 20 years ago:) Once during vacations I invited her to my hometown in Mazury. She wanted to thank my mom for hospitality, so she decided to cook Parzybroda, a regional delicacy from her home in Świętokrzyskie region. It was a real comfort food. I invite you to try Parzybroda from Agnieszka’s recipe, it is an easy, delicious and inexpensive dish to prepare.
Beware! 🙂 Parzybroda was historically designed to be hearty and calorie-dense to provide sustenance for hardworking farmers returning from the fields. Modern lifestyles may not always require such high-calorie meals, so I make it only once in a while:)
Parzybroda recipe goes to my category: Polish Regional Food.
- 800 g/ 2 lb white cabbage
- 400 g/ 1 lb potatoes
- 100 g / 4 oz smoked bacon
- 2 onions
- 1 cup cream 30% (whipping cream)
- 1 tablespoon flour
- Salt, pepper, and caraway seeds to taste
Chop the cabbage, peel and dice potatoes. Transfer both to a sauce pan. Cover with small amount of water to cover the ingredients, season with salt and boil over medium heat.
Meanwhile, chop the bacon into cubes, dice onions. Fry bacon and onions in a pan. Add flour, spread it in the fat, and brown, to make a roux. Turn off the heat under the pan, pour in cream, and mix all thoroughly. Add the roux to the cooked cabbage and potatoes. Season with salt (if needed), pepper, add a teaspoon of caraway seeds, and bring to a boil again. You can serve it as a standalone dish or alongside braised meats.
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