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3-Ingredient Savoy Cabbage Stew
Garlic, potatoes and a head of savoy cabbage are all that’s necessary to make this invigorating stew. What we have here is a vegetarian dish to keep you full and energized until the next day’s breakfast. (Lemon is optional, although recommended.) It’s called just “kelj” here, which is translated to savoy cabbage. (Same with the other popular cabbage stew, which is called simply “kupus” or cabbage.) As savoy cabbage is a little tough, before making the stew you’ll need to boil them for a few minutes. If you have a younger head of savoy cabbage, 2-3 minutes are enough. For an older head, go closer to 4-5. You’ll see over time, if you make the savoy cabbage stew more than once, what your preferences are. Maybe you like the stew to be even softer, in which case prolong the boiling. For a “crispier”savoy cabbage, boil it for a shorter period.
Preparation Time5 min
Cooking Time40 min
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