Bosnian Cabbage Stew Bosanski Lonac Ip Stovetop And Slow Cooker Recipes

BOSNIAN POT STEW (BOSANSKI LONAC) RECIPE

Steps:

• Put the oil in a large pot over medium-high heat. When it's hot, add the onion, garlic, and beef stirring occasionally for about 15 minutes. You can add a little water here and there to keep it simmering.
• Lower the temperature to medium, add carrots and continue simmering. Every few minutes add another ingredient: green beans, then potatoes, then tomatoes and sugar, all while adding a little bit of water in between.
• By this time the meat has been simmering for about 30 minutes, and vegetables a little less. Add 3-4 cups of water (so it covers the ingredients, plus a little more). Add salt and pepper. Mix. Cover with lid, leaving a little bit uncovered. Lower the temperature to low, and leave to cook for 90 minutes.

RECIPE: THE NATIONAL DISH OF BOSNIA AND HERZEGOVINA - BOSANSKI LONAC

Steps:

• Chop all ingredients into smaller pieces.
• Rub the meat with salt and pepper.
• In a clay oven pot, arrange the ingredients in the following order: vegetables, meat, and vegetables. Add salt, pepper, paprika and tomato concentrate. Pour enough water to cover everything. Bake in the oven at the highest temperature for two hours.
• After two hours, remove the clay pot from the oven and transfer it onto the stove to continue cooking.
• In a smaller pot, heat the oil and mix with flour. Stir continuously while cooking on high temperature. Add three ladles of fluid from the Bosnian pot and bring to a boil.
• Pour the sauce in the Bosnian pot and boil for about 10 minutes. Do not stir, just shake the container if necessary.

BOSANSKI LONAC - BOSNIAN POT

Steps:

• Cut up vegetables in large pieces.
• Cut meat in large, bite sized pieces.
• Layer meat and vegetables in a large soup pot. (one layer of vegetables, one layer of meat, and so on).
• Add 1-2 dl (deciliters) of white wine and water. (I just eyeballed water and wine. Added about 1 to 1 1/2 cups total).
• Cook until meat and vegetables are cooked. (Mine took about 2 1/2 hours on low to medium heat).
• NOTES: I did not stir this stew. I just let the vegetables and meat simmer together and they took care of themselves. I did not have to add water or extra wine and it turned out great. I also added a few "shakes" of paprika after everything was finished cooking and served with crusty bread.

SARMA - BOSNIAN STUFFED CABBAGE LEAVES

Steps:

• Separate the cabbage leaves, being careful not to tear them.
• Mix meat, rice, onion, salt, pepper, and paprika.
• Place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
• Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
• Layer the cylinders tightly into a medium-sized or large pot.
• Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks).
• Cover the pot, bring to a boil, and simmer for at least three hours.
• Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
• *Boiled potatoes are often eaten with sarma, and they go quite well together.

BOSNIAN CABBAGE STEW [BOSANSKI LONAC - IP, STOVETOP, AND SLOW COOKER]

Steps:

• Drizzle the bottom of an instant pot with two tablespoons of vegetable oil. Add half the cabbage and press down a bit with your hand.
• Place the meat over the cabbage, then layer the chopped onion, tomato, carrot, pepper, and garlic.
• Add the bay leaves, tomato paste, paprika, peppercorns, and Vegeta or salt.
• Top with potato cubes and rest of the cabbage. Press down again. Pour in the water or broth.
• Close the lid and steam valve on the instant pot. Cook on high pressure for 30 minutes, and then allow the pressure to release naturally for 15 minutes before a quick release.
• Stir before serving. Serve sprinkled with fresh parsley if desired.