Kociołek from the Fire
There is something magical about cooking outdoors over an open fire. In Poland, one of the beloved campfire dishes is kociołek -Polish Campfire Pot– a rustic layered casserole of meat and vegetables cooked slowly in a cast-iron pot set right into the embers.
It’s a dish of gatherings – family reunions, weekends at the summer house, or evenings by the lake. The smell of smoke, cabbage, and spices drifting from the pot makes everyone hungry long before it’s ready. And the best part? Even if the bottom gets a little charred, that smoky flavor only makes it taste better.
When there was no campfire, Babcia would make her version in the oven – and honestly, it was just as delicious. (Her baked recipe is here: Polish Farmer’s Potato & Sausage Casserole)
Ingredients (for a large campfire pot):
- A few slices of pork fat (słonina) OR cabbage leaves for lining the bottom
- ½ head white cabbage, roughly chopped
- 6–8 potatoes, sliced into rounds
- 2 lbs (1 kg) pork neck (karkówka), cut into chunks
- 2 carrots, sliced into rounds
- 1 parsley root, sliced (optional)
- 2 onions, chopped
- 3–4 cloves garlic, sliced
- 1 liter broth (vegetable or meat)
- 1 tsp sweet paprika
- Salt and pepper, to taste
Optional additions: sausage, bacon, mushrooms, or any meat/veggie combination you like or you have left in the fridge.
Here is a short video on how we made our Kociołek Polish Campfire Pot:
Instructions:
- Prepare the pot. Line the bottom of the campfire pot with slices of pork fat or cabbage leaves.
- Layer the ingredients. Add in layers: some chopped cabbage, a layer of potato slices (season lightly with salt), seasoned pork neck (with paprika, salt, and pepper), onions, more potatoes, carrots, parsley root, garlic slices, and finish with another layer of cabbage.
- Add liquid. Pour in about 1 liter of broth to keep everything moist and help the flavors blend.
- Cook slowly. Seal the pot with a tight lid and place it on the campfire embers. Cook for 2–2.5 hours, until the meat is tender and the vegetables are soft and juicy.
- Serve hot. The pork will be fork-tender, the veggies full of smoky flavor, and the whole pot will smell like campfire heaven.
Notes from Babcia’s kitchen:
- Don’t worry if the bottom layer gets a little crispy – that’s part of the charm!
- Use whatever you have on hand – different meats, sausage, bacon, or mushrooms all work perfectly.
- No campfire? You can bake it in the oven at 180°C (350°F) for about 2 hours – just like Babcia did.
A Taste of Togetherness
Kociołek isn’t just food – it’s an experience. It’s the laughter around the fire, the smell of wood smoke, and the joy of sharing one big pot with family and friends. For me, it’s a dish that always brings me back to long summer evenings in Poland – simple, rustic, and unforgettable.
Smacznego!
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