MEDULIN KITCHEN

Žbrovada (sour cabbage)

• 1 kg sour cabbage, dry meat and bound meat or sausages (pork or mutton)

• 100 g of dry bacon

• 4-5 pig garlic, 3 list of laurel, 5-10 grain pepper, a little fat

Sauerkraut and meat put to boil, add the grain pepper, bay leaf and add water until they cover cabbage. If it is too sour cabbage, wash before cooking it in water. Bacon and garlic clip to fine until you get the cream (pešt). When the cabbage and meat half-cooked add the pešt and continue cooking until meat is not completely tender. Žbrovada is served with boiled potatoes, gnocchi or fuži.

Traditional cooking

Fireplace and cooking pot