Silesian Collards and Cabbage Stew

Ingredients

In the original South American version, collard greens and cabbage are typically cooked with spices like cumin and chili peppers, giving it a spicy and vibrant flavor profile. However, in this Silesian adaptation, the stew takes on a milder taste with the addition of caraway seeds and smoked bacon. The Silesian version also incorporates traditional cooking techniques and ingredients commonly found in the region. We alse have the original recipe for Collards and Cabbage, so you can check it out.

• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7oz) smoked bacon, diced 200g (7oz) smoked bacon, diced
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 500g (1.1lb) collard greens, stems removed and leaves chopped 500g (1.1lb) collard greens, stems removed and leaves chopped
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
2. 2.
   Add the chopped onion to the pot and sauté until translucent. Then, add the minced garlic and caraway seeds, and cook for an additional minute.
3. 3.
   Add the shredded cabbage to the pot and cook until slightly wilted.
4. 4.
   Stir in the chopped collard greens and cooked bacon. Pour in the vegetable broth and season with salt and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the collard greens are tender.
6. 6.
   Adjust the seasoning if needed and serve the Silesian Collards and Cabbage Stew hot with crusty bread.

Treat your ingredients with care...

• Collard greens — Make sure to remove the tough stems before chopping the leaves. To retain their vibrant green color, blanch the collard greens in boiling water for a minute before adding them to the stew.
• Caraway seeds — Toasting the caraway seeds in a dry pan for a few minutes before adding them to the stew will enhance their aroma and flavor.

Tips & Tricks

• For a heartier version, you can add diced potatoes or cooked white beans to the stew.
• If you prefer a spicier flavor, you can add a pinch of crushed red pepper flakes.
• Leftovers can be refrigerated for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Silesian Collards and Cabbage Stew in deep bowls, allowing the flavorful broth to surround the greens. Accompany it with a slice of crusty bread to soak up the delicious juices.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley or chives to add a pop of color. Serve it in rustic ceramic bowls to enhance the traditional feel of the dish.