Croatian Kale (Savoy Cabbage) Stew (Kelj Cuspajz)
- 700 g savoy cabbage (one medium head)
- 100 g bacon (pancetta, smoked, dried)
- 150 g potatoes
- 1 tablespoon lard (preferably, but oil can do)
- 2 g garlic
- 1 tablespoon flour
- 1 teaspoon ground paprika (red, dried)
- Wash the savoy cabbage and cut it in 1 inch pieces.
- Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.
- During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).
- Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloute").
- Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it.
- Season with salt and pepper and cook until potato is soft (10-20 minutes).
- Serve as a side dish to steaks, sausages, dried smoked ham etc.
savoy cabbage, bacon, potatoes, lard, garlic, flour, ground paprika
Taken from www.food.com/recipe/croatian-kale-savoy-cabbage-stew-kelj-cuspajz-198622 (may not work)