By tasteofbalkans.com
Wedding cabbage
Instructions
Prep:15minCook:1h
This is a dish whose history can be traced back to the Middle ages. The name is derived from the fact that the dish was most commonly prepared for the weddings or similar big feasts that require amounts of food that can feed large number of people. It gets it best flavour if cooked long, in big amount in the clay pot in an open fire. I first had this dish during the first cooking tour to Serbia in autumn 2014, when we explored the cuisine of Western Serbia. We visited the village Zlakusa that is famous for more than 3 centuries old tradition making clay pots, one of two villages in the world where this kind of clay is found. We made a large wedding cabbage in 10l pot that has been cooked for more than 3 hours. This recipe is adjusted for modern kitchen utensils.
Updated at: Fri, 28 Mar 2025 06:11:15 GMT
Nutrition balance score
Good
Glycemic Index
39
Low
Nutrition per recipe
Calories933.6 kcal (47%)
Total Fat72.2 g (103%)
Carbs35.7 g (14%)
Sugars18.2 g (20%)
Protein41.5 g (83%)
Sodium2549.8 mg (127%)
Fiber12.4 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

0.5 headcabbage
sour, outer leaves pealed, heart removed and cut in 4 cm chunks

100gbeef shoulder
meat, 100 g pork shoulder meat, fattier parts are better ), diced in 4 cm chunks

100gsmoked ribs
and beacon, bone and meat separated, meat diced

1 tablespoonlard

1onion
medium, chopped medium size

1carrot
diced

½ teaspoondry parsley

1 teaspoonssalt

1 pinchground pepper

red sweet paprika

1bay leaf

50mlsunflower oil
Instructions
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