SVADOBNÁ KAPUSTA (WEDDING PARTY CABBAGE)

SVADOBNÁ KAPUSTA (WEDDING PARTY CABBAGE)

Wedding party cabbage – A traditional dish of Slovaks in Vojvodina, prepared for more than two centuries. It is served as the third course of the wedding party menu after chicken soup and pilaf with chicken giblets and cooked hen meat with tomato sauce. In addition to wedding party cabbage, the cabbage is prepared in the winter for festive family gatherings and celebrations. Although the dish is “rich” and filling, you can add a piece of roasted meat to it.

 

Ingredients (10 people)

2 kg of grated cabbage; 1 kg of fresh pork (thigh); 500 g of fresh beef from the shoulder; 2 fresh pork hoof; 2 big onions; 2 dl sour cream; 1 dl fresh milk; 1 teaspoon cumin; 3 tablespoons flour; 10 black peppercorns; 1 teaspoon ground black pepper; 3-4 leaves of dried bay leaves

 

Preparation

Washed sauerkraut is put into the pot along with the meat, diced onions, cumin, salt, bay leaf and pepper. Cooked in kotlanka pot or a pot placed under the farmer’s oven. Covered, over low heat for about 6 hours, stirring occasionally. When the meat separates from the bones take out the bones. Whisk the sour cream and keep whisking gradually add ground pepper, milk and flour. When everything is mixed in, slowly pour in the boiling cabbage stirring constantly.

 

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