Winter lunch - Kristina Gašpar
Winter lunch - some people call it "wedding cabbage", but I don't know what else to call it, considering that it is always cooked in winter at our house, and I have never eaten it at weddings ;).
Mom usually prepares it for Christmas and New Year's holidays, but also as a Sunday lunch.
I wasn't interested in the recipe, so I didn't ask because I don't think there's any philosophy involved
My mom always prepares it like this or a little differently depending on what meat she combines - it's all about nuances ;).
PS Add salt if the cabbage is not salty enough.
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Winter lunch - Kristina Gašpar
- 2 heads of sauerkraut (about 5 kg)
- 1 kg of pork (neck and thigh meat)
- 500 g of homemade dry sausages
- 500 g of dry ribs
- 500 g of meaty bacon
- 500 g of beef of your choice
- 1 kg of potatoes
- 500 g of onion
- 3-4 cloves of garlic
- 4 bay leaves
- 50 g of ground paprika
- 20 g of crushed hot pepper
- as needed and to taste: salt and pepper
- Cut the cabbage into larger pieces, and also the meat, bacon and sausages. Finely chop the onion and garlic. Cut the potatoes in half (peel them beforehand).
- For cooking, use as large a pot as possible. Mom uses a pan for the winter ;).
- Place cabbage on the bottom of the pan, meat, bacon, sausages, potatoes on top of it, then sprinkle with onions, garlic, garlic and hot pepper. Add bay leaves. Put the cabbage on top of all that, then repeat the procedure with meat, sausages... Repeat the procedure until all the ingredients are used up, and finish with the cabbage. If you are using a large pot, you should have three rows of cabbage and two rows of meat.
- Pour water to cover and cook at a lower temperature for about 4 hours.
- It is best to cook on smederevac because of the diameter of the pan.
- Of course, if necessary, you can also cook a smaller amount.
