THE CARAWAY-CHARRED LEAVES
(Our Play on Serbian Podvarak / Cabbage with Smoked Meat)
Ingredients: 1kg Sauerkraut or Sour Cabbage (rinsed and shredded), 300g Smoked Ribs or Bacon slabs, 1 tsp Caraway seeds, 1 tbsp Smoked paprika, 1 tsp Black pepper, 100ml Extra virgin olive oil, 200ml Beef stock...
Ingredients
- 1kg Sauerkraut or Sour Cabbage (rinsed and shredded)
- 300g Smoked Ribs or Bacon slabs
- 1 tsp Caraway seeds
- 1 tbsp Smoked paprika
- 1 tsp Black pepper
- 100ml Extra virgin olive oil
- 200ml Beef stock
Cooking Method
- The Scorch Fry bacon/ribs in oil in a deep pot until the fat renders and meat is charred.
- The Architect Add the cabbage; fry on high heat for 10 minutes until it begins to take on brown, charred spots.
- The Bloom Add caraway, paprika, and pepper with a 40ml splash of stock; the hiss will release the smoky, earthy oils.
- The Swell Add remaining stock; cover and bake at 180°C for 45 minutes until the cabbage is melting and the top is blackened.
- The Final Flourish Finish with extra raw black pepper and a drizzle of raw olive oil.
