Bosnian White Cabbage Casserole (Bosanska Kalja od Kapusa)

[Olga Drozd]

Bosnian White Cabbage Casserole (Bosanska Kalja od Kapusa)

A common everyday lunch in the Balkans is a filling meat and cabbage stew.  For this Balkan recipe you can use either mutton or pork, but you need one of the heavy white cabbages to provide the cooking juices, and a well fitting lid to keep them in.

6 Tablespoons fat or oil (3 oz. / 75 g)
2 pounds stewing mutton or pork, cut into cubes (900 g)
1 large onion, finely chopped
1 medium white cabbage, trimmed and cut into chunks
Salt and pepper to taste
Paprika
3 to 5 cloves garlic, peeled and finely chopped
3 to 5 tomatoes, peeled and sliced

Heat the fat in a heavy flameproof casserole and put the meat in to brown over a high heat, stirring all the time and adding the onion when the meat begins to brown.  When both are well coloured, lift out and set aside. Put a layer of cabbage in the dish, sprinkle with salt, pepper, paprika and garlic, and then add a layer of the meat and onion.

Repeat these layers until the ingredients are use up.  Lay the tomatoes over the top, sprinkle lightly with salt, pepper and paprika, then cover tightly and cook over a very low heat for 2 to 3 hours, or until the meat is tender.  Do not disturb the stew while it is cooking but shake the dish gently now and again to make sure there is still enough liquid.  Water should not be needed but add just a little if the stew seems to be sticking.

Serve with bread and follow with a light dessert.  Serves 6 to 8.