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Fresh and Pickled
Cabbage
Although there are many different
types of fresh edible cabbages, most Istrian recipes specify Savoy
cabbage which has a unique taste and look (pictured, below), so it
cannot be substituted by another type of cabbage in the specified
recipe.
Pickled cabbage - also known as
sauerkraut, crauti (Italiano), capuzi garbi (Istroveneto), and
kiseli kupus (Hrvatski) - is a finely shredded cabbage that has been
fermented by various lactic acid bacteria, including Leuconostoc,
Lactobacillus, and Pediococcus. It has a long shelf-life
and a distinctive sour flavor, both of which result from the lactic acid
that forms when the bacteria ferment the sugars in the cabbage. It is
therefore not to be confused with coleslaw, which receives its acidic
taste from vinegar.
Fermentation of cabbages in salt and
acidic liquids dates back to prehistoric times and probably was
described first by
Pliny the Elder during the first century A.D. Modern preparation
techniques are thought to have been developed sometime between 1550 and
1750 A.D.
In his 1772 Treatise on Scurvy,
James Lind discussed the ability of German seamen to withstand long sea
voyages without succumbing to scurvy compared to seamen from other
countries, and pointed to their consumption of fermented cabbage as a
defining difference. In 1776, Captain James Cook was awarded the Copley
Medal for demonstrating that sauerkraut could be used to allay scurvy in
British crews on long sea voyages.
While it is often associated with
Germany, sauerkraut is also commonly eaten across Friuli and down into
the Balkans where the Austro-Hungarian empire had a strong culinary
influence. You can enjoy them as is - for example with a roast or stew -
or use them to make jota, the signature soup (minestra) of both Trieste
and Istria. Capuzi garbi
also go quite well with boiled meats.
Articles:
Fresh
cabbages:
Pickled cabbages
(sauerkraut):
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Home-made pickled cabbage |
Ingredients:
- Savoy cabbage
- Juniper berries
- Coriander seeds
- Coarse sea salt or kosher salt
Thinly slice the cabbage and put the
slices in a ceramic jar or barrel, salting the layers and sprinkling
them with coriander seeds and juniper berries 9go easy on the latter
because they're flavorful0. When all is used up put a wooden disk
over them, set a weight on it, and let the cabbage sit for a month,
during which time they will ferment.
Source:
- (Mr. Pradelli) -
http://italianfood.about.com/library/rec/blr0986.htm
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A recipe from Cesare Fonda:
- 2 1/4 pounds (1 k.) sauerkraut (commercially
prepared will do)
- A heaping tablespoon rendered lard
- 1 tablespoon minced onion or 2 cloves garlic,
minced, or both
- 1 tablespoon flour
- Salt and pepper
- A splash of white wine (optional)
Rinse the sauerkraut, squeeze out
excess moisture, put them in a pot, and add just enough unsalted
water to cover, and then simmer them for about 20 minutes. In
another pot sauté the onion or garlic and flour in the fat, and when
they have colored add the sauerkraut, draining it well. Salt
lightly, give a healthy grating of pepper, and simmer for a couple
of hours, covered, stirring often and adding water as need be to
keep them from drying out. When they're a pretty amber they're
ready.
Source:
-
http://italianfood.about.com/library/rec/blr0986.htm
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Ingredienti:
- una testa di cappuccio
- olio d'oliva
- mezza cipolla
- pepe e sale
Il cappuccio, ripulito delle foglie
esterne, lavato a dovere e tagliato sottile sottile, viene rosolato
nell'olio con cipolla sminuzzata. Si aggiungono il sale ed il pepe,
si copre e si lascia cuocere piano piano, mescolando di tanto in
tanto, e aggiungendo qualche cucchiaio di brodo o d'acqua.
Source:
- Giuseppe Radole, Folclore Istriano, MGS Press (Trieste,
1997)
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Capuzzi ripieni (Stuffed cabbage) |
Ingredients:
- 2 heads pickled cabbage
- 1 lb. ground beef
- 1 lb. smoked ham, chopped
- 1/4 c. smoked bacon (pancetta), chopped
- 2 tbsp, flour
- 1 cup uncooked rice
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- 2 tsp. paprika
- 1 onion, chopped
- 1 egg
- 2 tbsp. oil
- 1 lb. smoked ham hocks or pork ribs
- salt and pepper to taste
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Fry bacon in its own fat. Add onion and
saute five minutes. Remove from heat and drain excess fat. Allow to
cool slightly, combine with ground beef, chopped ham, rice, egg, 1
teaspoon paprika, salt and pepper, remove large outer leaves of the
cabbage, place filling in each leaf and roll up from center to outer
edge. Tuck sides into center to hold roll together. Cut remaining
cabbage into strips. Add another half pound of sauerkraut, if
desired. Place half the sauerkraut in the bottom of a large pot.
Arrange cabbage rolls over sauerkraut. Add smoked ribs or ham hocks.
Cover with remaining sauerkraut.
Heat oil and brown flour in it. Add
a teaspoon paprika and water to make a thick roux. Cook for 5
minutes. Pour roux over cabbage rolls. Add water to cover cabbage
and simmer over low heat for 1/2 to 2 hours until rice is fully
cooked. Do not stir cabbage rolls while cooking. Instead, shake pot
occasionally to prevent sticking. Transfer to warm serving dish.
Source:
- Dalmatia.net - Christmas recipes
(no longer online)
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Ingredienti:
- un osso di prosciutto o un pezzo di porcina
- una foglia di alloro
- sale
- un pesto di lardo o di pancetta con uon spicchio d'aglio
intero
- cren (rafano)
- pane grattugioto
- una mela grattuciata (opzionale)
- uno cucchiao di zucchero (opzionale)
Bisogna anzitutto lavare bene i
cappucci garbi per togliere loro parte dell'acidità. Si
mettono quindi in una pentola di terracotta, con un osso di
prosciutto o con un pezzo di porcina, una foglia di alloro e sale,
coprendo il tutto d'acqua. Si lasciano cuocere a fuoco lento,
coperti. A metà cottura si aggiunge il condimento, un bel pesto di
lardo o di pancetta con uno spicchio d'aglio intero. È un piatto
gustosissimo, adatto a chi ha uno stomaco robusto.
La porcina si mangia accompagnandola
col cren (rafano). La radice di questa tuberosa cresce negli orti di
casa, lavata e grattugiata in una scodella, si scotta col brodo per
toglierle un po' del suo sapore acre (da qui il nome di
«pizzica-lingua»). Si aggiunge un po' di pane grattugiato, si
mescola e la salsa è pronta. Per accompagnare il lesso e per rendere
il cren meno acre ancora, oltre al pane, si può grattugiare una
mela, versare un cucchiaio di zucchero ed un po' di aceto.
Source:
- Giuseppe Radole, Folclore Istriano, MGS Press (Trieste,
1997)
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- 2 1/4 pounds (1 k) sauerkraut
- A ham bone, fresh or smoked
- A bay leaf
- 1/3 cup olive oil
- An onion, minced
- 1 heaping tablespoon flour
- Salt and pepper
Rinse the cabbage and put it in a pot
with the bone and the bay leaf, adding cold water to cover, and
bring the mixture to a simmer. In the meantime, sauté the onion in
the oil, and as soon as it wilts stir in the flour; stir the mixture
until it browns. Drain the sauerkraut, stir it into the flour and
onion mixture, check seasoning, and serve with roasted, boiled or
stewed meats.
Source:
-
http://italianfood.about.com/library/rec/nr0986.htm
|
This is a traditional dish that is used in tandem with
bacalà (the white versions, not with
tomato sauce) and eaten on Christmas Eve, but is also popular year
round.
Ingredienti:
- una verza (Savoy cabbage)
- olio d'oliva
- 2 spicchi d'aglio tritati
- pepe
- pizzico di sale
Le verze, una volta lessate in
abbondante acqua salata, si scolano e si passano in un tegame, dove
si sono rosolati in olio d'oliva uno o due spicchi d'aglio tritati.
Aggiunto il pepe ed un pizzico di sale, si copre e si lascia cuocere
a calore medio, mescolando di tanto in tanto, fino all'evaporazione
dell'acqua rimasta, ottenendo così una specie di purè. Le
verze così preparate si consumavano durante il cenone della vigilia
di Natale. Molti non le gradiscono per il forte odore che emanano.
Le massaie cercavano di attenuarlo aggiungendo qualche patata
nell'acqua di bollitura.
Source:
- Giuseppe Radole, Folclore Istriano, MGS Press (Trieste,
1997)
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Verze Napofrig - Verza e calamari |
Piatto tipico per la
vigilia di Natale nell’isola di Lussino.
Ingredienti:
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1 lb calamari
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2 -3 lbs verza
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2-3 patate
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1 cipolla media, tagliata a dadi
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2 spicchi d’aglio, tritati
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5 cucchiai olio di oliva
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sale e pepe
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1/4 di tazza di salsa di pomodoro
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prezzemolo
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acqua
Pulire i calamari. Il corpo si taglia a
pezzettini. I tentacoli anche, ma i due vanno tenuti separati.
Soffriggere i tentacoli in 3
cucchiai di olio in una grande pentola finche’ saranno rosolati.
Aggiungere 2 bicchieri di acqua, e quando bolle, mettervi dentro la verza,
tagliata a listerelle. Salate. Se necessario, mettere di tanto in tanto piu’
acqua.
Dopo 10 minuti, aggiungere
le patate, tagliate a pezzi e continuare a bollire a fuoco lento finche’ saranno
cotte.
Nel frattempo, in una piccola
pentola e 2 cucchiai di olio disfriggere la cipolla e l’aglio. Aggiungere
i calamari, salare e pepare. Mettervi dentro circa ¼ di tazza di salsa di
pomodoro, e il prezzemolo. Poi un po’ d’acqua and lasciare cucinare
piano piano finche’ i calamari risulteranno soffici.
Gettare questo brudetto nella
pentola con la verza. Mischiate il tutto. Si mangia caldissimo, con
pane fresco.
Source:
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Savoy Cabbage and Squid (Verze Napofrig) |
This dish is for Christmas Eve dinner on the
island of Lošinj - Lussino
Ingredients:
- 1 lb squid
- 1 large Savoy cabbage
- 2-3 potatoes
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 5 tablespoons olive oil, about
- salt and pepper
- ¼ cup tomato sauce
- parsley
- water
Clean the squid. Cut the
bodies in small pieces. Also the tentacles, but keep the
two separate.
In a large pan, sautè the tentacles
in 3 tablespoons oil, until crisp and brown. Add 1½ cups
of water, and when it is boiling, add the cabbage, cut into
strips. Salt. Lower the heat. If necessary, add a
little more water from time to time.
After 10 minutes, add the potatoes,
cut in chunks. Continue cooking on low heat until the
potatoes are tender.
Meantime, in a smaller pan and 2
tablespoons of oil, sautè the onion and the garlic. Add
the squid pieces, salt and pepper. After a couple of minutes,
add ¼ cup of tomato sauce and parsley. A little water, and let
simmer slowly until the squid is tender.
Combine this with the contents of
the pan with the cabbage. Eat very hot, with fresh bread.
Source:
General sources:
- http://en.wikipedia.org/wiki/Sauerkraut
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Created: Friday, December 14, 2001; Last Updated:
Friday, March 31, 2023
Copyright © 1998
IstriaNet.org, USA
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