Traditional Croatian Savoy Cabbage Stew (Kelj Cuspajz)
Dive into a piece of culinary history with this Traditional Croatian Savoy Cabbage Stew, a cherished recipe passed down through generations in my family for over two centuries. Originating in the heart of Croatia, this dish combines the rich flavors of smoked bacon and the earthiness of potatoes, complemented by fragrant garlic and sweet paprika. While it is best prepared with lard, feel free to substitute with oil for a lighter version. This hearty stew not only warms the soul but also packs a nutritional punch, making it a perfect accompaniment to grilled meats, sausages, or simply enjoyed on its own. A true celebration of Croatian comfort food!
N/A
Servings
150
Calories
7
Ingredients
Ingredients
savoy cabbage
700 g (washed and cut into 1 inch pieces)
bacon (pancetta, smoked, dried)
100 g (finely sliced)
potatoes
150 g (diced into small cubes)
lard
1 tablespoon (preferred, but can substitute with oil)
garlic
2 g (finely sliced)
flour
1 tablespoon (for thickening)
ground paprika
1 teaspoon (for seasoning)
Instructions
1
Begin by washing the savoy cabbage thoroughly and cutting it into bite-sized pieces, approximately 1 inch in size.
2
In a large pot, bring water to a rolling boil. Add the prepared savoy cabbage to the boiling water and blanche it for about 1 minute. This helps retain its vibrant color and nutrients.
3
While the cabbage is blanching, prepare the base for your stew. In another pot, heat the lard over medium heat until it melts. Add the finely sliced garlic and smoked bacon (or pancetta), stirring occasionally until the garlic turns fragrant and the bacon begins to brown.
4
Sprinkle flour into the pot, stirring continuously to avoid lumps. Cook the flour until it reaches a light golden color, ensuring it doesn’t darken too much.
5
Immediately add the ground paprika to the pot, stirring to combine, and add just a few drops of cold water to create a smooth sauce, known as 'zafrig'.
6
Using a slotted spoon, remove the blanched savoy cabbage and add it directly to the pot with the seasoned lard mixture. Next, add the diced potatoes and pour in the cabbage cooking water.
7
Season with salt and pepper to taste. Bring the mixture to a gentle simmer and cover the pot, cooking until the potatoes are tender, about 10 to 20 minutes.
8
Once cooked, serve your delightful stew hot as a flavorful side dish alongside grilled steaks, sausages, or smoked ham, or enjoy it on its own!
Nutrition Information
8.75g
Fat
13.75g
Carbs
5g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Kelj Cuspajz?
Kelj Cuspajz is a traditional Croatian Savoy Cabbage Stew, often featuring bacon and potatoes.
How many calories are in this cabbage stew?
There are 150 calories per serving.
Can I make this recipe vegetarian?
Yes, you can substitute the lard with oil and omit the bacon for a vegetarian-friendly version.
What type of cabbage is used in this recipe?
This recipe specifically uses 700 grams of savoy cabbage.
How long should I blanch the cabbage?
The cabbage should be blanched for approximately 1 minute in boiling water.
What is 'zafrig' in this recipe?
'Zafrig' is the smooth sauce base created by combining lard, flour, ground paprika, and a small amount of water.
Can I use oil instead of lard?
Yes, while lard is preferred for traditional flavor, oil can be used for a lighter version.
How much protein is in one serving?
Each serving contains 5 grams of protein.
What are the main ingredients for this stew?
The main ingredients include savoy cabbage, bacon or pancetta, potatoes, lard, garlic, flour, and paprika.
How long does it take to cook the potatoes?
The potatoes take about 10 to 20 minutes to become tender while simmering.
What should I serve with Traditional Croatian Savoy Cabbage Stew?
It pairs well with grilled meats, sausages, smoked ham, or can be enjoyed on its own.
Is this a traditional family recipe?
Yes, it is a cherished recipe passed down for over two centuries in a Croatian family.
How much savoy cabbage is required?
You need 700 grams of savoy cabbage for this recipe.
How should the potatoes be prepared?
The potatoes should be diced into small cubes.
Why is the cabbage blanched first?
Blanching helps the cabbage retain its vibrant color and nutritional content.
What kind of bacon is recommended?
You can use 100 grams of finely sliced smoked bacon, pancetta, or dried bacon.
How much flour is used to thicken the stew?
The recipe calls for 1 tablespoon of flour for thickening.
What kind of paprika is used for seasoning?
1 teaspoon of ground paprika is used for seasoning and color.
What is the fat content per serving?
The stew contains 8.75 grams of fat per serving.
Is this stew considered healthy?
Yes, it is described as a healthy, nutrient-packed dish that warms the soul.
How many carbohydrates are in this recipe?
There are 13.75 grams of carbohydrates per serving.
How much garlic is needed?
The recipe requires 2 grams of finely sliced garlic.
What size should the cabbage be cut?
The savoy cabbage should be cut into bite-sized pieces of approximately 1 inch.
How do I prevent lumps in the thickening sauce?
Stir the flour continuously into the lard and then add a few drops of cold water to ensure a smooth sauce.
Should the stew be served hot or cold?
The stew is best served hot.
How much fiber does the stew provide?
It provides 2.5 grams of fiber per serving.
Is this recipe suitable for cold weather?
Yes, it is considered a hearty comfort food that is perfect for warming up.
Do I use the water used for blanching cabbage?
Yes, the cabbage cooking water is added back to the pot to form the stew liquid.
What is the origin of this dish?
The dish originates from the heart of Croatia.
How do you prepare the garlic for this stew?
The garlic should be finely sliced and sautéed until fragrant.