Name: Cabbage Stew (Zelkova Mangia)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: 1 cup (250 g) stewed or diced tomatoes (from a jar or can); 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; 4 cups (1 liter) boiling water; 1 tablespoon extra-virgin olive oil; 2 lb (900 g) boneless pork shoulder, fat trimmed, cut into 1-inch (2.5 cm) cubes; ½ hot banana pepper, deseeded and finely diced, or ½ teaspoon crushed red pepper flakes; 1 medium yellow onion, diced; 1 medium white cabbage, cored, chopped into ½-inch (1 cm) pieces; Crumbled feta cheese, for serving (optional); Kosher salt; 2 garlic cloves, minced; 1 cup (240 ml) red wine

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This is a classic, hearty Macedonian stew. White cabbage grows abundantly in Macedonia and is very popular in Macedonian cooking. This is one of my father’s go-to recipes and we love his slightly spicy broth. My family makes this stew all year round but it is especially good in the winter. I like to crumble a bit of feta cheese over the top—the feta almost melts into the broth.

Ingredients

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Ingredients

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