Ingredients

  • 1 medium-sized, very tight cabbage
  • Salt
  • 1 pound dagadó (see Note) or spareribs, sliced
  • 1 pound corned beef
  • 3 thick slices of double-smoked bacon with the skin on
  • 1 small onion, chopped fine
  • 1 teaspoon whole black peppercorns
  • 15 leaves of fresh or marinated tarragon
  • 15 leaves of summer savory, or 1 teaspoon dried
  • 3 to 5 sprigs of fresh dill, or 1 teaspoon dried dillweed
  • ¼ cup sour cream
  • 1 tablespoon flour
  • 1 egg yolk
  • 1 teaspoon white-wine vinegar

Method

  1. Clean the cabbage, then cut into strips ¼ inch wide. Boil in salted water, then drain and put aside.
  2. Boil the pork ribs and corned beef in salted water until they are almost done, about 1 hour. Save meat cooking liquid.
  3. Put the bacon slices flat on the bottom of a large baking-cooking casserole. Put over medium heat. When bacon renders some fat, add onion. Turn heat to low, to wilt onion.
  4. Start the layers in the casserole with a little of the cabbage. Sprinkle it with a few peppercorns. Put the corned beef on top, then again more cabbage. Put in the herbs tied together in a bouquet (or if dried, placed in a cheesecloth bag). Put rest of meat, cabbage and pepper on top, then pour on the liquid in which the meat cooked; it should almost cover the contents. Cook over low heat till done.
  5. Mix sour cream with flour, egg yolk and vinegar. Take out a ladleful of the cooking broth, mix it well with sour-cream mixture, then put it into casserole and slowly simmer for another 5 minutes.

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