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Back to: Wedding Cabbage
Wedding cabbage is the pinnacle of traditional Serbian gastronomy and an indispensable specialty of all major celebrations, fairs and public gatherings. This famous dish combines sauerkraut with several types of fresh and smoked meat, which are gently simmered for hours in a deep earthenware pot over moderate heat. Long-term simmering allows the cabbage to soften and absorb all the fat and aromas of the dry meat, while the earthen pot gives a distinctive smell and taste that is impossible to achieve in ordinary dishes.
If you want to enjoy authentic wedding cabbage and specialty dishes under the sach, on this page you can find a list of the best local cuisine restaurants and ethnic cafes in Belgrade.
The unique taste is created by carefully selecting the ingredients and layering them inside the clay pot.
The traditional recipe calls for a mixture of different types of meat to give the cabbage its full flavor. Fattier and leaner beef shoulder, pork neck, as well as dry ribs, smoked knuckle and bacon are used. The bottom of the pot is lined with sauerkraut leaves, then a row of coarsely chopped cabbage and a row of mixed meat are arranged alternately, with the addition of black and garlic, peppercorns, bay leaf and allspice. At the very top, whole cabbage leaves come again, which retain steam and juices during several hours of simmering without stirring.
Wedding cabbage is traditionally prepared on an open fire or grill, where it simmers for three to six hours at a mild temperature.
The dish is brought to the table hot, and according to the old custom, it goes best with hot proja or homemade bread under the sacha. Due to the richness of taste and natural acidity of cabbage, it is an excellent choice during the winter months and fame, because it invigorates the body and provides the ultimate gastronomic pleasure.
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