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Sweet Cabbage

Updated: May 25

  • This recipe is traditional Serbian, we call it sweet cabbage because it is cooked with vegetables and meat. And he is certainly not as sweet as his name :). There are different recipes on how to make it, and this is one of them, how I prepare it, and believe me, it's great! It is very tasty and healthy, there are no people who do not like it! It is cooked with ribs, you can also use pork hooves, sausage and any other pork meat which gives a special taste. It is extremely easy to prepare and ready quickly! Follow recipe.

Ingredients: simple, total time: 105 min. 8 serving
  • 1 full Tablespoon of lard

  • 3/4 head of cabbage/cut into pieces lengthwise and crosswise

  • 2 medium onions/ finely chopped

  • 3 carrots/ diced

  • 4 spring onions/ finely chopped

  • 3 smoked soft sausages/ cut into rings or Carniola sausages

  • 2 pieces ribs/ 150 g

  • 3 medium tomatoes/ diced without skin

  • 1 big potato/ diced

  • 2 teaspoon dry spice

  • 1. 5 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon red-hot crushed pepper

  • 2 teaspoon red ground pepper

  • 2 bay leaf

  • 10 peppercorns

  • water as needed

  • deep pot

Preparation:
  1. Prepare all the ingredients as described above.

  2. Sauté the onion in the fat until it is translucent. After that, add the ribs and chopped sausage, dry spice, salt and black pepper and stir it all well. Simmer for about 7 minutes.

  3. Immediately after that, add spring onions, carrots and chopped tomatoes, stir again, add a little water if necessary. Cook, covered, for about 15 minutes, making sure to stir occasionally and add water as needed. Cook on moderate heat.

  4. After the spinning time, add the chopped cabbage, sliced potatoes on top and bay leaf.

  5. Add water so that it is under the cabbage by 5-6 cm. My pot is for 4 liters. Cover the pot and cook 60 min, and reduce heat.

  6. When the cabbage has softened and settled down, add crushed hot pepper ground sweet pepper, stir, control taste add salt and black pepper if you require.

  7. Add water if necessary.

  8. Cook for the next 30 minutes.

  9. The cabbage is ready, serve it warm in deep plates.

Buon appetito!


NOTE:

  • Store leftovers in the refrigerator for up to 4–5 days!

  • To easily clean tomatoes, First cut and make a cross on the tomato, put them in hot water for 2 minutes then clean the skin.


More info about Cabbage

Cabbage is a very important source of mineral salts, vitamins A, B, C and especially vitamin K, cellulose, phosphorus, calcium, magnesium, zinc, sulfur... That is why it is recommended to eat it fresh or pickled as a salad at any time of the year, and especially in winter, which is why it is called the “king of winter vegetables”. Due to the abundance of vitamin C that cabbage has, it can stand side by side with lemon and orange. There are 50 mg of vitamin C in 100 grams of cabbage.

In addition, there are significant amounts of vitamins A, B1, B2, B3, B6 and E in cabbage. There are also vitamin P (bioflavonoids), as well as vitamin U (methylmethionine sulfonium), which is normally used in the treatment of gastritis and stomach ulcers.

Cabbage is also rich in minerals such as potassium, calcium, phosphorus, iron, and magnesium. The fresh leaves of this vegetable contain large amounts of chlorophyll, which stimulates the increase of hemoglobin in the blood. This is exactly why it is recommended as a regular food for everyone who suffers from anemia.

Cabbage also contains two types of substances that inhibit excessive activity of the thyroid gland and act against Bazedov's disease.

Antioxidants abundant in red cabbage, especially anthocyanins, can protect brain cells from the negative effects of free radicals (beta-amyloid protein), according to research published in the journal Food Science and Technology.


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1 Comment

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Guest
Jun 13
Rated 5 out of 5 stars.

Ricetta favolosa

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