The story behind the recipe
Prażonki, also known as pieczonki or duszaki, are part of the tradition of the Jura and the Dąbrowskie Basin. Silesian Flavors describe regional recipes arranged in layers in a cast iron cauldron. Potatoes are accompanied by onion, smoked bacon, and sausage, and sometimes also carrot and beet.
We choose the variant with vegetables and transfer it to the home oven. It won't have the identical smoky aroma of a cauldron over a fire, but it will retain the layers and the cabbage top. A heavy pot with a regular, non-sealed lid that is oven-safe is needed. We do not tighten it with screws and do not create a pressure vessel.
Ingredients
Layers
- 1.5 kg potatoes (weight after peeling)
- 300 g smoked cooked sausage
- 200 g raw smoked bacon
- 300 g onion
- 150 g carrot
- 150 g beet (raw, peeled)
- 3 pcs leaves of white cabbage (large)
Pot
- 20 g lard
- 60 ml water
Spices
- 5 g salt (less if the sausage and bacon are salty)
- 1 tsp (5 ml) pepper
Method, step by step
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Preheat the oven to 190°C, top and bottom heat. Prepare a cast iron pot of about 4 liters, with a lid suitable for the oven. Do not use a hermetically sealed lid.
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Slice the potatoes into 5–7 mm slices, the carrot into 3–4 mm, and the beet into about 2 mm. Cut the onion into half-rings. Wash the cabbage leaves, trim the thick parts of the vein, and dry.
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Cut the sausage into thicker slices and the bacon into short strips. Fry the bacon in the pot for a few minutes until some fat is rendered and it is visibly crisp. Transfer to a plate, leaving the fat in the pot.
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Grease the sides with lard. Layer some bacon at the bottom, followed by a layer of potatoes, a bit of onion, carrot, and very thin slices of beet. Season with some salt and pepper.
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Add the sausage and another portion of bacon, then repeat the layers of vegetables. Distribute the ingredients evenly without pressing down hard, leaving some space for the lid.
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Pour 60 ml of water at the edge. Cover the top with cabbage leaves, overlapping them like a soft lid. Close with a regular pot lid; do not seal with dough or foil.
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Bake covered for about 80–100 minutes. After 75 minutes, carefully lift the lid, directing the steam away from your face. Insert a thin knife through the center of the potatoes and beets: it should pass through without resistance.
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Check for at least 74°C in the center of the dish and full softness of the vegetables. If they are hard and the bottom is dry, add a few tablespoons of hot water at the edge and continue baking covered.
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When everything is soft, peel back the cabbage leaves and if necessary, bake uncovered for another 10 minutes. Do not leave a dry pot in strong heat for long.
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Wait 10 minutes. Serve portions with a wide spoon through all layers or gently mix just before serving. The cabbage leaves are edible; just remove the tough parts of the veins.
Photos
