Croatian Savoy Cabbage Stew (“kelj Cuspajz”)
From nitko 10 years ago
- 60 min to make
- Serves 4-5
This recipe is at least 200 years old. My grand-grandmother was preparing savoy cabbage that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on lard.
Ingredients
- 500 g savoy cabbage (one medium “head”) shopping list
- 150 g bacon (smoked, dried) shopping list
- 200 g potato shopping list
- 50 g lard (or oil) shopping list
- 1 tablespoon flour shopping list
- 1 teaspoon paprika (red, dried, grounded) shopping list
How to make it
- Wash the savoy cabbage and cut it in 1 inch pieces.
- Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.
- During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown). Add grounded paprika and just few drops of cold water to make “zafrig” (a kind of “sauce veloutè”).
- Take out savoy cabbage from water with hollow spoon, add sliced potato in small cubes and water you have cooked savoy cabbage in it.
- Season with salt and pepper and cook until potato is soft (10-20 minutes). Serve as a side dish to steaks, sausages, dried smoked ham etc.
People Who Like This Dish 1
- marpar Copenhagen, DK
- nitko Zagreb, Croatia
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