Chef-tested recipe
A slow-cooked Bosnian pot of meat, cabbage, potatoes and vegetables layered and braised together.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 25 minutes
- Cook Time
- 2 hours 30 minutes
- Total Time
- 2 hours 55 minutes
- Cuisine
- Bosnian
- Course
- Main Dish
- Cooking Method
- Slow braising
- Difficulty
- Easy
- Best Served With
- Rustic bread and pickled vegetables
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 700 g beef chuck or mixed beef and lamb, cut into chunks
- 500 g cabbage, cut into wedges
- 500 g potatoes, cut into large pieces
- 300 g carrots, thickly sliced
- 300 g onions, quartered
- 250 g tomatoes, chopped
- 20 g garlic, sliced
- 2 bay leaves
- 5 g sweet paprika
- 10 g fine salt paid link
- 3 g black pepper
- 900 ml water or light stock
Method
Season the meat with salt, pepper and paprika.
In a deep heavy pot, layer onion, meat, cabbage, carrots, potatoes, tomato and garlic. Repeat if needed.
Add bay leaves and pour in enough water or stock to come roughly two-thirds up the contents.
Bring gently to a simmer, cover and cook over low heat for about 2 hours.
Check tenderness, then uncover for 20–30 minutes if the broth needs concentrating. Adjust seasoning and serve hot.
Beginner Technique Notes
- Cut vegetables large enough to withstand long cooking.
- Avoid aggressive stirring; shake the pot gently if needed.
- A heavy casserole or clay pot gives especially even heat.
Substitutions
- Use all beef if lamb is unavailable.
- Savoy cabbage can replace white cabbage.
Storage
Cool and refrigerate for up to 3 days. Reheat gently until the meat and broth are steaming hot throughout.
Allergen Notes
No major allergens are required in the basic recipe; check commercial stock if used.
Always Cook with Heart. Always!
