Serbian Cabbage

Last Updated on December 22, 2024

Cubes of pork neck braised together with cabbage noodles, tomatoes and sterilised capers.

Ingredients:

500 g of cabbage 300 g of pork neck 2 pcs of fresh tomatoes (can be sterilized) 2 tbsp 2 tbsp sterilized capers 1 tsp mixture of dried parsley and dried celery sprigs water salt For the roux: 1 tablespoon of lard 1 tablespoon smooth flour sweet peppercorns

Procedure:

1. Cut the pork into larger cubes, season with salt, cover with water and simmer for about 30 minutes
2. Slice cabbage into coarse noodles, add chopped tomatoes and capers, season with dried parsley and add everything to the stewed meat
3.

Note:

For the preparation of the roux, see recipe: Porridge.