Varivo od Kupusa sa Suhim Mesom (Cabbage Stew with Dried Meat)
85% autentično · Balkan
A flavorful variation of cabbage stew featuring the deep, savory notes of dried cured meat (like kulen or other cured sausage), adding a distinct regional character.
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Sastojci
- Fresh white cabbage1 kg
- Dried cured sausage (e.g., kulen, spicy salami)200 g
- Onion1 large
- Potatoes2 medium
- Garlic3 cloves
- Tomato paste1 tbsp
- Paprika (sweet and hot)1 tsp each
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Waterenough to cover
Koraci
- 1
Slice the dried cured sausage thinly. Dice the onion and potatoes. Mince the garlic.
- 2
Shred the cabbage finely.
- 3
Heat the oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- 4
Add the sliced cured sausage and cook for 5-7 minutes until it releases some fat and becomes slightly crispy.
- 5
Stir in the minced garlic, tomato paste, sweet paprika, and hot paprika. Cook for 1 minute until fragrant.
- 6
Add the shredded cabbage and diced potatoes to the pot.
- 7
Pour in enough water to cover the ingredients. Season with salt and black pepper.
- 8
Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until cabbage and potatoes are tender and flavors are well combined. Stir occasionally.
- 9
Adjust seasoning. The dried meat will add saltiness, so taste before adding more.
