Cabbage egg

English as hunter’s stew, cabbage egg 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.