Alternative names | Gehaktyz, karbinadle, kardinadle |
---|---|
Type | Meatball |
Course | Main |
Place of origin | Silesia, Poland |
Serving temperature | Hot |
Main ingredients | Pork |
Karminadle, gehaktyz, karbinadle, kardinadle - a Silesian dish, meatballs traditionally prepared from pork. When served with potato pureé, kasza or rice, they constitute a traditional Upper Silesian karminadle. [1]
Generally, karminadle are small, round and often flattened cutlets made from pork or a combination of pork and beef, although more commonly historically from rabbit meat, due to the ongoing rabbit breeding tradition in Upper Silesia. Karminadle used to be a holiday-only dish, but it is now an everyday, all-year food item. [2]
Karminadle, sliced in half, may be served cold on bread or bread rolls. [3] [4]
Alternative names | Gehaktyz, karbinadle, kardinadle |
---|---|
Type | Meatball |
Course | Main |
Place of origin | Silesia, Poland |
Serving temperature | Hot |
Main ingredients | Pork |
Karminadle, gehaktyz, karbinadle, kardinadle - a Silesian dish, meatballs traditionally prepared from pork. When served with potato pureé, kasza or rice, they constitute a traditional Upper Silesian karminadle. [1]
Generally, karminadle are small, round and often flattened cutlets made from pork or a combination of pork and beef, although more commonly historically from rabbit meat, due to the ongoing rabbit breeding tradition in Upper Silesia. Karminadle used to be a holiday-only dish, but it is now an everyday, all-year food item. [2]
Karminadle, sliced in half, may be served cold on bread or bread rolls. [3] [4]