English savory pickled apples hunter’s stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine. German origin, but its exact etymology is disputed.
The sauerkraut is often rinsed and drained before being chopped and mixed with shredded fresh cabbage. The mixture is precooked in a small amount of water before being mixed with the braised meat and left to simmer for several hours. The contents should be stirred from time to time, to prevent scorching, which may impart a bitter taste to the entire batch. It is often claimed that there are as many recipes as there are cooks in Poland.
It may be also eaten indoor, for breakfast, supper or as a hot starter served before soup at a dinner party. Catholic holidays, such as Christmas and Easter, as it can be prepared in ample quantities beforehand and only reheated on the holiday itself and the following days. The stew is typically dished up with rye bread or boiled potatoes. If served at home or in a restaurant, the stew may be paired with beer, red wine or Riesling.
It was made from various vegetables, such as cabbage, chard and onions, that were chopped or shredded, layered inside an earthenware three-legged Dutch oven and braised or baked. 19th-century Russian cookbook, A Gift to Young Housewives by Elena Molokhovets. It is traditionally made from sliced or diced potatoes, onions, carrots, sausages and bacon arranged in layers inside a cast-iron cauldron greased with lard and lined with cabbage leaves, which is placed in bonfire embers for baking. 2019, another old cook book has been found which included recipes from the earlier, e. Sauerkraut and cabbage also acted as a filler allowing to reduce the amount of meat in the dish.
Of its wondrous taste, colour and marvellous smell. But its content no city digestion can know. You need health, live on land, and be back from the wood. And the heady aroma wafts gently afar. Steam, as if from a dormant volcano’s deep crater. Polish national dish, which, according to American food historian William Woys Weaver, “has been romanticized in poetry, discussed in its most minute details in all sorts of literary contexts, and never made in small quantities. Polish national epic, extolling the country life of Polish noblemen in the Grand Duchy of Lithuania, written by Adam Mickiewicz in 1834.