New cabbage with smoked meat in a Roman pot

New cabbage with smoked meat in a Roman pot: a rustic dish full of flavor and history

Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 45 minutes
Number of servings: 6

Who doesn’t remember the lavish meals, full of aromas and delights? New cabbage with smoked meat in a Roman pot is a classic dish that brings together tradition and authentic taste, making it perfect for a family dinner or a gathering with friends. This simple yet flavorful recipe is an excellent way to make the most of seasonal ingredients, such as fresh cabbage and smoked meat, while creating an unforgettable culinary experience.

The history of the recipe is closely linked to local culinary traditions, where cabbage has long been a staple ingredient. Used in various dishes, cabbage has been appreciated not only for its taste but also for its nutritional benefits. Combined with smoked meat, which adds a rich and deep flavor, this dish becomes truly special.

Ingredients:

- 2 fresh cabbages (about 1 kg each)
- 750 g smoked meat (preferably smoked bacon or sausages)
- 1 large onion (you can use red onion for a sweeter taste)
- 2-3 green onion stalks
- 1 bunch of fresh dill
- 1 cup of tomato juice (preferably from ripe tomatoes)
- 1 tablespoon of paprika (sweet or spicy, to taste)
- 3-4 bay leaves
- 5-6 peppercorns
- Salt and pepper to taste
- Oil for sautéing

Step by step for a perfect recipe:

1. Preparing the cabbage: Start by slicing the cabbage finely. This will help with even cooking and absorption of flavors. Place the sliced cabbage in a large bowl, add salt, and set aside for 5-10 minutes, allowing the salt to penetrate the leaves and soften them. This step is essential to avoid an overly salty dish.

2. Sautéing the onion: In a pan, heat a little oil. Add the finely chopped onion and sauté over medium heat until it becomes translucent. The onion adds a sweet note to the dish, and its aroma will blend perfectly with the other ingredients.

3. Mixing the cabbage: Once the onion is ready, mix the cabbage with the sautéed onion and chopped dill. The dill adds a fresh aroma, and the combination with the cabbage and smoked meat will create a symphony of flavors.

4. Preparing the smoked meat: Rinse the smoked meat under cold running water, then cut it into suitable pieces. Place the pieces of smoked meat in a pot with cold water and bring to a boil. Let it simmer for a few minutes, then remove it from the water. This step helps to eliminate excess salt and fat, making the dish easier to digest.

5. Assembling in the Roman pot: In a Roman pot, place a layer of cabbage, sprinkle a little paprika, a few peppercorns, and two or three bay leaves. Season with ground pepper for added flavor. Add half of the smoked meat and continue with another layer of cabbage. Repeat the seasoning process and add the remaining smoked meat on top.

6. Adding the liquid: Pour a cup of water into the pot, enough to help the cabbage cook, as it will also release juice during the cooking process. Cover the pot and place it in the preheated oven at 180°C. Let it cook for about 1 hour.

7. Finalizing the dish: Once the cabbage has started to soften, add the tomato juice and stir gently. This ingredient will add a pleasant acidity and intensify the flavors. Continue cooking for another 30-45 minutes, until the cabbage is soft and slightly browned.

8. Serving: Serve the dish hot, alongside spicy peppers for an extra kick and a portion of steaming polenta. This combination is perfect for complementing the rich flavors of the cabbage and smoked meat.

Useful tips:

- Choosing the cabbage: Select fresh cabbages with firm, crunchy leaves. Smaller cabbages are usually sweeter and more tender.
- Types of smoked meat: You can experiment with different types of smoked meat: sausages, bacon, or even smoked ham to vary the flavor of the dish.
- Cooking variations: If you prefer a vegetarian version, you can replace the smoked meat with mushrooms or smoked tofu.
- Recommended drinks: This dish pairs wonderfully with a light red wine or a dry white wine to balance the richness of the flavors.

Nutritional benefits:

Cabbage is rich in vitamins C and K, while smoked meat provides a source of protein. This recipe is not only tasty but also nutritious, offering a complete and satisfying meal.

Frequently asked questions:

- Can I use sauerkraut?: Yes, you can use sauerkraut for a more intense flavor, but you will need to adjust the amount of salt.
- What can I do with the leftovers?: The dish keeps well in the refrigerator and can be reheated the next day. You can also use it as a filling for pies or pastries.

New cabbage with smoked meat in a Roman pot is a recipe full of warmth and memories, perfect for gathering the family around the table. Prepare it with love and enjoy every bite! Bon appétit!