Sister Stefania Papailiopulos from Varaždin, Croatia held this dish worthy to include it in her published book “Our food and our health” way back in 1939.
Stews are excellent for your digestion and are a necessity in your diet.
This stew is tangy, crispy and healthy. Croatians usually use sour cabbage (sauerkraut) for various stews in winter. During the summer, when fresh cabbage is available and sauerkraut is not yet prepared, this stew with a touch of vinegar has that sourly taste of sauerkraut. The original name in literal meaning says “forced” cabbage with beans, because fresh cabbage is forced to taste like it’s sour 😉
- half a head of fresh cabbage
- 250 g of tomato paste
- 2 tablespoons of oil
- 2 tablespoons flour
- 1 onion
- 1 tablespoon of vinegar (I use apple cider vinegar, but all are good)
- salt, pepper, sugar to taste
- 500 ml of cooked beans (you can use canned)
Cut cabbage into stripes, thinner or wider as you prefer.
In a large cooking pot heat up the oil and add finely chopped onion.
When the onion gets transparent add cabbage stripes and season with salt and pepper.
Splash vinegar and simmer until the cabbage is cooked. I like it crunchy, but if you prefer it to be softer, cook longer until it’s tender enough.
Dust with flour, fry until the flour gets sticky and at than add tomato paste and sugar.
Stir and add water to cover the cabbage.
Boil for 5 minutes, than put the cooked beans in and cook just long enough to warm them up.
Add more salt and pepper if needed.
Serve with sausages, ribs, or just eat it with bread as a vegetarian treat that it is!
Our suggestion is to try this stew with ground meat fritters.