Wedding cabbage

Name: Wedding cabbage
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European, Middle Eastern, Eastern European
Ingredients: 1/2 head of sour cabbage, outer leaves pealed, heart removed and cut in 4cm chunks; 100g beef shoulder meat/ 100g pork shoulder meat (fattier parts are better), diced in 4cm chunks; 100g smoked ribs and beacon, bone and meat separated, meat diced; 1 tablespoon lard; 1 medium onion, chopped medium size; 1 carrot, diced; 1/2 teaspoon dry parsley; 1 teaspoons salt; 1 pinch of ground pepper; pinch red sweet paprika; 1 bay leaf; 50ml sunflower oil

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: Thu, 21 Nov 2024 15:30:27 GMT