sztybor

Sztybor is a traditional Polish dish, originating from the region of Podhale in southern Poland. It is a hearty stew made from a variety of ingredients, including pork, beef, or both, along with potatoes, onions, and cabbage. The dish is typically cooked in a large pot, allowing the flavors to meld together over a long period. The name "sztybor" comes from the Polish word "sztybort," which refers to a type of large, heavy pot used for cooking the stew.

The preparation of sztybor involves several steps. First, the meat is browned in a pot, then the potatoes and onions are added and cooked until tender. Cabbage is then added, along with water or broth, and the stew is simmered for several hours, often overnight, to allow the flavors to develop fully. The dish is often served with a side of bread or rolls, and is typically enjoyed as a comforting meal on cold days.

Sztybor is a staple dish in Polish cuisine, particularly in the mountainous regions of southern Poland. It is often served during holidays and special occasions, and is a popular dish among families and friends. The dish is also a popular choice for potlucks and community gatherings, as it is easy to prepare in large quantities and can be enjoyed by people of all ages. Despite its simple ingredients, sztybor is a dish that is deeply rooted in Polish culinary tradition and is beloved by many.