Boiled sauerkraut with dry bacon and dry meat - loaded in an earthen pot.

Ingredients:

2 large heads of sauerkraut,

500g of dry bacon,

500g of dry meat,

2 tablespoons of fat,

2 teaspoons of allspice (sweet),

3 bay leaves,

Salt, spice C, peppercorns, parsley to taste

Preparation:

Cut the cabbage in half and cover with cold water. After a few minutes, wash and pour cold water over again. Drain well, cut the root and discard, then cut into slices about 2 cm wide. Arrange the finished product in an earthen pot or pot.

Make a splash:

Melt 2 tablespoons of fat over low heat, add 2 teaspoons of allspice (sweet) paprika, stir and remove from heat.

When arranging the first row of cabbage, cover with 2 spoons of sprinkles, then layer it with a teaspoon of spice C, put 1 bay leaf, a couple of peppercorns, arrange a little dry bacon and a little dry meat. Repeat the process until you use up all the cabbage, meat and sauce. Sprinkle with parsley, cover with 600ml of cold water, cover and simmer for 5 hours on low heat. When we add hot homemade proja to it, it becomes a real Serbian delicacy.

Enjoy!

By Ivana Kostić