Croatian cabbage stew (“prisiljeno zeljeâ€)
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 lard.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
cabbage
stew
tomato
lunch
side dish
croatian
spring
savory
lunch
savoryside
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- pepper
- 1 salt
- 200 g tomato (strained juice)
- 40 g lard (or oil)
- 500 g cabbage (one medium cabbage “headâ€)
- 50 g bacon (smoked dried)
- 1 teaspoon caraway seeds
- 1 tablespoon vinegar
- Carbohydrate 10.5443175 g
- Cholesterol 18 mg
- Fat 15.9813125 g
- Fiber 4.32862502384186 g
- Protein 3.76078 g
- Saturated Fat 5.868825 g
- Serving Size 1 1 Serving (203g)
- Sodium 129.95975 mg
- Sugar 6.21569247615814 g
- Trans Fat 1.16064325 g
- Calories 194 calories
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 lard 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. Serve as a side dish to sausages, pork chops, and similar meat and mashed potato.
