Zelka Mandza (Cabbage Stew) is a traditional North Macedonian recipe for a classic stew of brined cabbage and smoked meat cooked in a lightly-spiced water base. The full recipe is presented here and I hope you enjoy this classic North Macedonian version of: Cabbage Stew (Zelka Mandza).
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Versions of this dish come from all over the Balkans, but this particular version derives from Macedonia.
Ingredients:
1 medium brined cabbage
water, brine from the cabbage, or vegetable stock
200g smoked meat (pork ribs, bacon or sausage)
2 medium onions, chopped
2 tbsp olive oil
2 tbsp plain flour
1 tbsp paprika
1 bayleaf
salt and freshly-ground black pepper
80ml olive oil
Method:
Heat the oil in a hot pan, add the onions and fry for about 4 minutes, or until soft. Add the cabbage, along with a little liquid, bring to a simmer and cook for about 6 minutes.
Cut the meat into bite-sized pieces, add to the stew along with the bayleaf then pour in enough water, cabbage brine or vegetable stock to just cover the ingredients. Bring to a simmer, cover, and cook gently for about 90 minutes. Ensure that the cabbage is covered with liquid during the entire cooking process.
At the end of this time, add 80ml olive oil to a second pan. When hot, scatter the flour and paprika over the top and stir to combine. Cook until golden brown then stir into the cabbage stew. Cook, uncovered, for about 5 minutes, or until the sauce has thickened, remove the bayleaf and serve.
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