Komárno cabbage
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Cooked collards mixed with cubes of boiled or smoked knee and fresh or sauerkraut.
Ingredients:
Procedure:
1. Cook the colognes in lightly salted water until tender, then drain them and let them drain thoroughly
2. Simmer the shredded fresh or sterilized cabbage until tender
3. Cut the meat from the freshly cooked or smoked cabbage into cubes
4. Mix the stewed cabbage with the cubes of meat and the cubes, warm everything for a while and serve.
Recommendation:
Recipe for fresh stewed cabbage can be found here: Braised Sauerkraut, for Braised Sauerkraut: Braised Sauerkraut, and the recipe for Boiled Knee is here: Boiled Pork Knuckle.
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