Polish regional cuisine
Babka ziemniaczana with smoked pork and onions
This version is a little heartier and smokier than the classic babka because smoked pork and onions add more flavor to the potato mixture. This is exactly what makes it a very hearty oven dish with a good crust and juicy center.
Timing
- Preparation: approx. 30 minutes
- Fry the onions and smoked pork: approx. 8 minutes
- Baking time: approx. 70-85 minutes at 190 °C top/bottom heat
- Resting time: approx. 10 minutes
- Total: approximately 1 hour 55 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 400 kcal
- Protein
- ≈ 19.4 g
- Carbohydrates
- ≈ 50.9 g
- Fat
- ≈ 12.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 large onions · ≈ 200.0 g
- 2 eggs · ≈ 100.0 g
- 3 tbsp flour · ≈ 30.0 g
- 2 tbsp oil · ≈ 27.3 g
- some butter or oil for the mold · ≈ 10 g
- 300 g Kassler in small cubes · ≈ 300 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.5 kg floury potatoes
- 300 g Kassler in small cubes
- 2 large onions
- 2 eggs
- 3 tbsp flour
- 100 ml sour cream
- 2 tbsp oil
- 1/2 tsp marjoram
- Salt
- pepper
- some butter or oil for the mold
Instructions
- Preheat the oven to 190 °C top/bottom heat and grease a mold well.
- Finely dice the onions and sauté in a little oil for 5 minutes until translucent until slightly golden. Fry the smoked pork cubes briefly, then set aside.
- Peel and finely grate the potatoes. Squeeze the mixture lightly so that it doesn't contain too much liquid.
- Mix the grated potatoes with eggs, flour, sour cream and marjoram. Season with pepper and only add salt carefully, as the smoked pork already has some spice.
- Fold in the onion and smoked pork mixture and pour everything into the mold.
- Bake in the oven for 70 to 85 minutes, until the babka is well browned on top.
- Let rest for 10 minutes before slicing and serve warm.
