CIBURIPRODUKT d.o.o.

SAUERKRAUT RECIPES

STUFFED CABBAGE ROLLS

1 sauerkraut head
STUFFING
1 kg minced meat
2 onions
3 cloves of garlic
150 g rice
1 spoon of Vegeta
egg, parsley, salt and pepper
mix with 1 dl of oil and 2 dl of water

Separate cabbage leaves, wash in lukewarm water and stuff them. Roll the leaves so the stuffing is well wrapped and press the ends in so the rolls don’t fall apart. Slice the rest of the cabbage in thin stripes which will serve as foundation. Put the cabbage stripes and the rolls in a pot and pour enough water to submerge the cabbage stripes. Cover the pot, when it boils reduce the flame and cook for another 2 hours (approximately).
You may add some fresh or dried meat between the rolls.

JOTA (ISTRIAN CABBAGE SOUP) for 4 persons

Jota is one of the nutritious winter minestras once esteemed for helping to fend off the cold and diseases.

INGREDIENTS 4 persons

200 g beans
500 g sauerkraut
300 g potatoes
400 g dried ribs, bacon, or other meat
3 cloves of garlic
salt, cornpepper, Vegeta
laurel leaf

Boil clean beans. Cook washed sauerkraut and dried ribs in a separate pot. When the beans are semi-softened, add them and the water they were cooking in to the sauerkraut. Add laurel leaf, pepper, salt, Vegeta and garlic. Then stir in potatoes previously sliced into cubes and continue cooking until the ingredients are softened.
Take out the meat, cut it up and serve it separately with the soup.
If you want a thicker broth you can mash some of the beans and potatoes.

A pickled beet jota is made in the same way, only instead of sauerkraut use grated pickled beet.

FOR VEGETERIANS

SAUERKRAUT with mushrooms

Ingredients:
250 g sauerkraut
250 g porcini or other seasonal mushroom
4 onions
10 dag butter
parsley
salt, pepper, cream

Cook the sauerkraut. Fry onions on butter, then add cleaned and washed mushrooms and fry them until they soften. Add cooked and drained sauerkraut and stew the mixture a little more. Salt, pepper, add chopped fresh parsley and pour cream over.