Best North Croatian Red Cabbage Stew Recipes
NORTH CROATIAN RED CABBAGE STEW
It is obvious Hungarian and Austrian influence in this meal. Anyway, this is how we do it in Croatia.
Provided by nitko
Categories Stew
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the cabbage into 1 cm wide stripes.
- Melt sugar on lard until brown (caramel).
- Add wine, cabbage, caraway seeds, salt, and pepper. Cover and cook gently until sugar melts (when you add wine sugar will become hard - do not worry - it will melt).
- Add water to prevent burning. At first you will think your pot is too small, but eventually the cabbage will get smaller.
- Cook about 45 minutes or until cabbage is soft. Eat with pork chops, sausages or BBQ.
Nutrition Facts : Calories 160.5, Fat 3.7, SaturatedFat 1.3, Cholesterol 3, Sodium 70.1, Carbohydrate 23.1, Fiber 5.5, Sugar 13.2, Protein 3.7
NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")
This is one of my favorite spring stews. It is also my grandmother's recipe from her booklet. It is also side dish to meat and potato.
Provided by nitko
Categories Stew
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
- Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
- Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
- Cook not more than 30 minutes. Before serving add sour cream and stir.
CROATIAN CABBAGE STEW ( PRISILJENO ZELJE")
This recipe is at least 200 years old. My grand-grandmother was preparing 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 pork fat.
Provided by nitko
Categories Stew
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cabbage to narrow strips approximately 5mm wide and 2-5 cm long.
- Heat water with vinegar and when it boils put cabbage in it.
- Cook for 3 minutes.
- During this put sliced bacon (in small cubes) on fat until transparent, add flour and brown it.
- Add cold water, tomato juice.
- Take out cabbage with hollow spoon, and throw the water out.
- Add caraway seeds, season with salt and pepper.
- Cook about 30 minutes or until cabbage softens.
- Serve as a side dish to sausages, pork chops, and similar meat and mashed potato.
CROATIAN CABBAGE SOUP WITH PORK
Braised pork bits and shredded cabbage in a mildly spicy broth. Amazingly sweet and flavorful -- and even better reheated the next day. LOW- Carb, too! Thank you to my friend Tanja for sharing this recipe! I use a tablespoon of Kryddman Swedish spice (when I have it) in place of the dry spices listed but these will work just as well! Freezes well for a healthy make-ahead meal! Note: I use organic ingredients (optional).
Provided by Janie Hackathorn
Categories European
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
- In large soup pan, sauté garlic in half of the olive oil until hot.
- Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes).
- Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.).
- Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness).
- Remove bones and serve immediately (or refrigerate and reheat).
Nutrition Facts : Calories 417.1, Fat 23.1, SaturatedFat 5.7, Cholesterol 95.2, Sodium 1920.3, Carbohydrate 9.1, Fiber 3.1, Sugar 4.8, Protein 41.5
NORTH CROATIAN KOHLRABI STEW (KOLORABA CUSPAJZ)
This is very old recipe I usually eat in spring. This is a side dish, we usually eat some meat and potato with it (beef cutlet or pork chops or...) It is important to use fresh and baby kohlrabi. If the kohlrabi is old and big you will have wooden parts inside. It is also important to use fresh: more time you store it, better chance to have woody kohlrabi. Actually, as I write this recipe I'm also cooking it.
Provided by nitko
Categories Stew
Time 45m
Yield 3 portions, 3 serving(s)
Number Of Ingredients 7
Steps:
- Peel kohlrabi like you peel apples. Remove leaves (don't throw away baby leaves, you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato, but just little bit thicker.
- Melt lard (or butter) in a pot, add flour and sauté it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want.
- Cook about 30 minutes or until kohlrabi softens.
- At the end add sour cream, stir well and serve.
Nutrition Facts : Calories 162.3, Fat 11.2, SaturatedFat 5.9, Cholesterol 18.1, Sodium 827.2, Carbohydrate 13.9, Fiber 6.2, Sugar 4.4, Protein 4.2
CROATIAN KALE (SAVOY CABBAGE) STEW (KELJ CUSPAJZ)
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.
Provided by nitko
Categories Stew
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- 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 add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).
- Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
- Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale 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.
Nutrition Facts : Calories 228.9, Fat 14.8, SaturatedFat 5, Cholesterol 20, Sodium 259.8, Carbohydrate 19.3, Fiber 6.5, Sugar 4.3, Protein 7.5
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