Pola-Pola (half and half)

Ingredients for 4 servings:

• 400 g pork neck
• 400 g minced meat
• 1 small head of white cabbage
• 1 large onion(s)
• 2 garlic cloves
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, heaped paprika powder, hot
• 1 pinch of marjoram
• 4 tbsp olive oil
• 1 tbsp vinegar
• salt and pepper
• Worcestershire sauce
• margarine

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 15 minutes

Raznjici and cevapcici, of course with coleslaw, as I know it from Split.

Quarter the white cabbage and finely chop it, starting at the tips. The finer the chops, the better it tastes. I’ve never boiled it, blanched it, kneaded it in salt, or anything else; just use it raw. Add 3 tablespoons of oil, 1 tablespoon of vinegar, salt and pepper, and 1/4 of the onion (also cut into thin strips or half rings) to the cabbage and let it sit for 1 day. It will then be crisp but not hard. Cut the pork neck into 1.5-2 cm thick slices, then into strips, and then into cubes. Thread these flat cubes onto skewers, season with salt and pepper, and set aside. Place the ground meat in a bowl, add the paprika, salt, pepper, marjoram, and the crushed garlic, and knead well. I also add a few splashes of Worcestershire sauce, but this isn’t the original recipe. With wet hands, form rolls about the thickness of your thumb and 5 cm long. Brush with oil for grilling or fry in 1 tablespoon of oil in a griddle pan. Once browned, fry the skewers in a second pan with a little margarine. No onions are added to the cevapcici. The remaining onions are chopped and served on the side. Serve with coleslaw and white bread.