Croatian Kale Savoy Cabbage Stew Kelj Cuspajz Recipes

Steps:

• Wash the leek very thoroughly (there might be some mud between the leaves) and cut them in 1 inch pieces (also the green parts, at least nice looking one).
• Preheat the water and when it boils put the leek in it and leave it boil for one minute.
• During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown).
• Add grounded paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
• Take out leek with hollow spoon, add sliced potato in small cubes and water you have cooked leek 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.

Steps:

• Cut the cabbage to narrow strips approximately 5mm wide and 2-5 cm long.
• Heat water with vinegar and when it boils put cabbage in it.
• Cook for 3 minutes.
• During this put sliced bacon (in small cubes) on fat until transparent, add flour and brown it.
• Add cold water, tomato juice.
• Take out cabbage with hollow spoon, and throw the water out.
• Add caraway seeds, season with salt and pepper.
• Cook about 30 minutes or until cabbage softens.
• Serve as a side dish to sausages, pork chops, and similar meat and mashed potato.

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.

Steps:

• Wash and cut cabbage head.
• I usually quarter, then cut in half again.
• Be sure core is removed and discarded.
• In large pot, sautee garlic in hot olive oil until tender.
• Add cabbage, chicken broth, salt and pepper.
• Bring to a boil.
• Immediately reduce to a simmer and cover.
• After about 45 minutes, add beans, then re-cover pot.
• Cook until everything is heated and tender throughout and all flavors have blended.
• You can add hot pepper flakes when serving, if desired.
• We also like to drizzle a bit of fine quality olive oil on the top of our bowls before eating.
• Enjoy with good crusty bread and you have yourself a healthy meal!

Steps:

• Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
• Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
• Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
• Cook not more than 30 minutes. Before serving add sour cream and stir.

Steps:

• Wash the kale and cut it in 1 inch pieces. 2Preheat the water and when it boils put the kale in it and leave it boil for one minute. 3During 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). 4Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè"). 5Take out kale with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it. 6Season with salt and pepper and cook until potato is soft (10-20 minutes). 7Serve as a side dish to steaks, sausages, dried smoked ham etc.