Mutton in tomato cabbage

Last Updated on August 26, 2024

Regional food from Stupavsko. This recipe was made without meat and was a common dish in Zagorje.

Ingredients:

500 g of prime mutton 50 g tomato puree 5 pcs black peppercorns 2 pcs garlic cloves 2 pcs bean leaves 1 pcs cabbage heads cumin vinegar a little sugar smooth flour butter water salt

Procedure:

1. Cut the cabbage finely, season with cumin and salt, then mash it and let it release the water
2. Put the cabbage, stripped of some of the water, into the hot water at the same time as the chopped mutton
3. Season with pepper and boil until tender (to prevent the cabbage from boiling, drizzle it with vinegar and add a little sugar
4. When the meat is soft, add the light roux mixed with garlic rubbed with salt and tomato puree, you can also add a little cream to taste.

Recommendation:

Serve this dish with bread or tarhones.

Note:

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