Wedding Cabbage-Sauerkraut is a traditional Serbian dish. The name itself indicates that it is used for a larger party and a larger kettle, but you can also make it at home in a smaller party with a smaller amount of everything, a little at a time. You'll need a bigger pot and a good will because there's a lot to chop. A very tasty and healthy dish you will enjoy in every bite. Follow recipe.
Ingredients: simple, total time: 4h-5h
3 big head of sauerkraut/ or cabbage
5 pieces dry pork knee
6 pieces fresh pig's feet
500-700 g dry bacon/ smoked
1-1 .5 kg of fresh beef or veal / meaty part of the butt/ pork flint can also be used
500 g dry pork ribs
2 red onions/ finely chopped
6 cloves of garlic/ finely chopped
4 bay leaves
20 pieces peppercorns
2 Tablespoon of pork fat
1 Tablespoon of red ground pepper/ allspice
salt and pepper to taste
1/4 teaspoon hot crushed pepper/ or ground hot pepper to taste
Preparation:
Wash all the meat well and cut the bacon into smaller cubes the thickness and width of your finger. Cut the pork hooves in half lengthwise. Leave the pork knee in one piece and cut the beef and ribs into smaller pieces. If you have flints, leave them in a piece.
Cut the onion into small cubes, also chop the garlic.
Prepare all the spices as described above.
Wash the sauerkraut — cabbage under running water if it is more acidic. Then it should be, cut it in half and cut it into 3 parts, so that part of the root remains because it keeps the cabbage leaves from falling apart.
Take a deeper and bigger pot and start stacking the cabbage, put more cabbage mixture on the bottom because there is a larger amount of meat and sauerkraut-cabbage. Arrange so that you are looking at the section leaves when you pour the fat.
Heat the fat in a small saucepan over a slightly moderate heat until it sizzles, add 1/2 of the allspice, stir quickly for about 10 seconds, remove from the heat and pour over the sauerkraut-cabbage. On top of that, add chopped onion, garlic, peppercorns and bay leaves.
When you have finished, arrange all kinds of meat one by one. Making sure that the top of the pot is the sauerkraut-cabbage, which you will cover with the rest of the fat and onion and allspice. At the end, add water so that it is 2 fingers lower than the sauerkraut-cabbage.
Do not add pepper, dry spices and salt, because they are all found in dry meat and bacon!
Cook until the meat and sauerkraut-cabbage are soft, about 5 hours. Add water as needed during cooking.
The longer you cook it the better, during cooking shake the pot if it is a kettle, just mix it slightly with a wooden spoon. When the cabbage is ready, serve it warm with pieces of meat as desired in deep plates. Enjoy in bites!
NOTE: Sauerkraut prepared in this way can be used for up to 5 days, provided that it is stored in the refrigerator. Do not add salt in any case, there is no need for it, if you really want to add spicy to taste, you can add it to the plate, because there are people who do not consume spicy food. The longer this sauerkraut stands, the tastier it is. You can use this wedding sauerkraut with cabbage, it has no acidity and no salt, then you will have to taste and add salt to your taste if necessary, because the meat releases saltiness by itself! Add water during cooking as needed. I always cook cabbage covered, So I don't need to add a lot of water!
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