Kelj (Bosnian Cabbage Specialty)

published by Aisha85 on Jun 29, 2010

Bosnian cabbage specialty.

Ingredients:

  • 500g of beef meat (cut in small pieces)
  • one fresh cabbage head
  • 6 – 7 small potatoes
  • 3 medium onions
  • 3 garlic cloves
  • 4 carrots
  • parsley
  • salt and pepper
  • “vegeta” (local spice)
  • Spanish paprika powder
  • 3 bay leaves
  • 3 tomatoes
  • 50g of tomato purée
  • olive oil
  • 3 tablespoons of flour

Preparation:

  • Cut the cabbage head in small pieces then wash them

  

  • Boil in water for 10 minutes on low heat
  • Wash the cabbage parts with cold water when ready
  • Take a “pressure cooker” and heat 4 tablespoons of olive oil
  • Add the chopped onions and fry them until they turn golden brown
  • Then add the meat and fry it
  • Add the chopped tomatoes and mix regularly
  • Stove the substance for a 5 – 10 minutes on low heat
  • Add the spices and mix further
  • Only at this level you should add the cabbage pieces, potatoes (cut in 4 parts) and the carrots
  • Add the parsley and the bay leaves and mix always
  • Then add the 50 – 60g of tomato purée then pour a bit of  the boiling water
  • Close the “pressure cooker” and cook the “kelj” for about 35 minutes
  • Add “roux” when “kelj” is almost ready 

How to prepare the “roux” 

  • Take a frying pan and put 4 – 5 tablespoons of oil
  • When the oil is hot put 3 tablespoons of flour and mix well
  • Add 50g of tomato purée and mix again
  • Add by little amounts boiling water and mix for 5 minutes
  • Add this mixture to the “kelj” and mix
  • Leave on heat for another 5 minutes

The result should look like this:


3 Responses so far | Have Your Say!

  1. # 1 by emmy19
    June 29th, 2010 at 9:15 am #

    Nice write. I am impressed from this

  2. # 2 by Humanitarian
    June 29th, 2010 at 10:59 am #

    Delicious

  3. # 3 by hadzia
    July 9th, 2010 at 5:19 pm #

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