Serbian 'slaw

Serbian 'slaw

Salata od kupusa

By
From
The Hang Fire Cookbook
Serves
6-8

When we lived in London, our housemate’s mum, Olga, used to come and visit from Serbia once a year. She would make these wonderful, traditional Serbian dishes for us all. On one of her first visits to her son’s new house, she arrived to us absolutely distraught. Customs had seized about 20 kilos of farm-fresh produce that Olga and her family had been preparing for months. Unfortunately she had no idea that you couldn’t bring six litres of hummus, a haunch of deer and a dozen raw meat pies through to the UK! The only thing Olga managed to keep hold of was this salad, some pork crackling that had the texture of fine tobacco and homemade walnut brandy. We piled the Kapusa and pork crackling on little water crackers and sipped the potent Serbian ‘moonshine’ until the early hours. Here’s our take on Olga’s recipe, whom we dearly miss (but our waistlines do not).

Try this with everything and anything. Have it as a cold side dish with pork barbecue, treat it like a relish in a sandwich, or if you’re like us, you’ll eat it straight out of the jar.

Ingredients

Quantity Ingredient
350ml white cabbage
1 garlic clove, very finely chopped
4 tablespoons toasted sesame seeds
1 tablespoon olive oil
2 teaspoons fine sea salt
1/2 teaspoon chilli flakes
1 tablespoon finely chopped curly parsley
1/2 teaspoon freshly ground black pepper

Method

  1. Core and shred the cabbage as finely as you can, or use the slicer blade if you have a food processor. Mix the cabbage and garlic in a bowl and put in a vegetable steamer until almost tender, it’ll take around 7–10 minutes.
  2. Heat the oil in a large frying pan over medium-low heat. Add the steamed cabbage and garlic along with the remaining ingredients. Stir-fry for about 10 minutes. You can either eat warm, or pack the cabbage mix tightly into a clean jar and transfer to the fridge where it will keep for 1 week.
Tags:
barbecue
BBQ
Southern
America
Deep South
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