Croatian Cabbage Stew Prisiljeno Zelje Recipes

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CROATIAN CABBAGE SOUP WITH PORK



Croatian Cabbage Soup With Pork image

Braised pork bits and shredded cabbage in a mildly spicy broth. Amazingly sweet and flavorful -- and even better reheated the next day. LOW- Carb, too! Thank you to my friend Tanja for sharing this recipe! I use a tablespoon of Kryddman Swedish spice (when I have it) in place of the dry spices listed but these will work just as well! Freezes well for a healthy make-ahead meal! Note: I use organic ingredients (optional).

Provided by Janie Hackathorn

Categories     European

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 -3 lbs pork, meaty center cut with bones
3 garlic cloves, minced
6 tablespoons olive oil
1 head cabbage, sliced to 1/4 inch bite size strips (1 large or 2 small)
1 (32 ounce) container beef broth
3 (32 ounce) containers chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon garlic powder

Steps:

  • Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
  • In large soup pan, sauté garlic in half of the olive oil until hot.
  • Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes).
  • Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.).
  • Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness).
  • Remove bones and serve immediately (or refrigerate and reheat).

Nutrition Facts : Calories 417.1, Fat 23.1, SaturatedFat 5.7, Cholesterol 95.2, Sodium 1920.3, Carbohydrate 9.1, Fiber 3.1, Sugar 4.8, Protein 41.5

CROATIAN SPINACH STEW ( SPINAT CUSPAJZ")



Croatian Spinach Stew ( Spinat Cuspajz

This recipe is at least 200 years old. My grand-grandmother was preparing spinach that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on pork fat. One important fact: never re-heat the spinach - you will have digestion problems.

Provided by nitko

Categories     Stew

Time 15m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 8

1 kg spinach leaves (fresh, not frozen)
5 g garlic or 1 garlic clove, finely minced
10 g butter
1 tablespoon flour
1 cup cream (cooking cream, or fat milk 3, 8%)
1/4 teaspoon ground nutmeg (optional)
salt
pepper

Steps:

  • Clean the spinach leaves and put them in boiling water for 5 minutes.
  • Drain the leaves and using large knife (or multi-practic machine): cut them to mash.
  • Take a pot, melt butter, add flour and garlic, and add cold water to make a kind of "sauce veloutè".
  • Add mashed spinach pour milk (or cream) season with salt and pepper.
  • Nutmeg is optional.
  • Cook for 10 minutes.

Nutrition Facts : Calories 258.8, Fat 21.5, SaturatedFat 13, Cholesterol 71.7, Sodium 232.4, Carbohydrate 12.8, Fiber 5.6, Sugar 1.1, Protein 8.8

CROATIAN KALE (SAVOY CABBAGE) STEW (KELJ CUSPAJZ)



Croatian Kale (Savoy Cabbage) Stew (Kelj Cuspajz) image

This recipe is at least 200 years old. My grand-grandmother was preparing savoy cabbage that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on lard.

Provided by nitko

Categories     Stew

Time 30m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 7

700 g savoy cabbage (one medium head)
100 g bacon (pancetta, smoked, dried)
150 g potatoes
1 tablespoon lard (preferably, but oil can do)
2 g garlic
1 tablespoon flour
1 teaspoon ground paprika (red, dried)

Steps:

  • Wash the savoy cabbage and cut it in 1 inch pieces.
  • Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.
  • During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).
  • Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
  • Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it.
  • Season with salt and pepper and cook until potato is soft (10-20 minutes).
  • Serve as a side dish to steaks, sausages, dried smoked ham etc.

Nutrition Facts : Calories 228.9, Fat 14.8, SaturatedFat 5, Cholesterol 20, Sodium 259.8, Carbohydrate 19.3, Fiber 6.5, Sugar 4.3, Protein 7.5

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