Arambasici (Croatian Sour Cabbage Rolls)
Few cabbage recipes are as satisfying as a well-made Arambasici (Croatian Sour Cabbage Rolls). The star here is beef (best from the neck), supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets beef (best from the neck) soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 600 g Beef (best from the neck), finely chopped
- 150 g Smoked ham or bacon, finely chopped
- 50 –60 g suet from ox kidneys, finely chopped
- 200 g Ground Pork, finely chopped
- Mutton (optional), finely chopped
- 2 large Onions, chopped
- Some garlic
- Cloves
- Lemon rind
- Salt
- To taste Pepper
- Some ground cinnamon
- 2 3 Cloves, crushed
- 1 Grind nutmeg
- 1 Head of whole pickled cabbage (sauerkraut) or fresh white of grape leaves
- Smoked pork
- Smoked ham or tongue
- Broth or water
Method
- Combine the beef, ham, suet, pork, and mutton in a bowl.
- Add the chopped onions, garlic cloves, grated lemon rind, salt, pepper, a little cinnamon, crushed cloves, and ground nutmeg.
- Mix all the ingredients well; knead together with your hands, if desired.
- Separate the leaves from the sauerkraut head, setting aside the better ones for stuffing.
- Cut away part of the leaf stalk at the base.
- Add a spoonful of the meat mixture to each kraut leaf.
- Roll the Arambašici from the base of each leaf, and fold the ends together well so that they do not fall apart during cooking.
- Put 1 spoonful of grease in a deep stoneware casserole dish.
- Pack and layer the Arambašici rolls tightly next to one another in the casserole dish.
- Layer smoked meat between the layers of kraut rolls.
- Pour the broth or water over the Arambašici. Cover tightly and cook 3–4 hours over low heat.
- Shake casserole form several times, but do not stir.
Tips for the best Arambasici (Croatian Sour Cabbage Rolls)
- This is a 12-step recipe, so set up your workspace in the order the steps use it.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Keep the simmer gentle. A hard boil toughens beef (best from the neck) and drives off the liquid too fast.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Arambasici (Croatian Sour Cabbage Rolls) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for beef (best from the neck)?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Arambasici (Croatian Sour Cabbage Rolls) recipe hard to make?
It is rated hard: 18 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments