A slow-cooked Bosnian pot of meat, cabbage, potatoes and vegetables layered and braised together.
- Prep
- 25 minutes
- Cook
- 2 hours 30 minutes
- Total
- 2 hours 55 minutes
- Serves
- 6
- Difficulty
- Easy
- Cuisine
- Bosnian
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
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.
Chef’s 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.
Serve with
Rustic bread and pickled vegetables
Storage
Cool and refrigerate for up to 3 days. Reheat gently until the meat and broth are steaming hot throughout.
Allergens
No major allergens are required in the basic recipe; check commercial stock if used.
Always Cook with Heart. Always!
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