Kapustnica Adapted to Abruzzese and Molisan Cuisine

Ingredients

In this adaptation, the original Kapustnica is transformed by incorporating Italian flavors. The addition of aromatic herbs, tomatoes, and Italian sausage gives the dish a distinct Italian flair. The traditional Slovak ingredients are still present, but the overall taste profile is enhanced with the robust flavors of Abruzzese and Molisan cuisine. We alse have the original recipe for Kapustnica, so you can check it out.

• 1 medium head of cabbage, shredded (500g / 1.1lb) 1 medium head of cabbage, shredded (500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 Italian sausages, sliced 4 Italian sausages, sliced
• 1 can diced tomatoes (400g / 14oz) 1 can diced tomatoes (400g / 14oz)
• 4 cups vegetable broth (950ml) 4 cups vegetable broth (950ml)
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the carrots, celery, and Italian sausages. Cook until the sausages are browned.
4. 4.
   Stir in the shredded cabbage and cook until slightly wilted.
5. 5.
   Add the diced tomatoes, vegetable broth, dried thyme, dried oregano, salt, and pepper. Stir well to combine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the cabbage is tender.
7. 7.
   Adjust the seasoning with salt and pepper, if needed.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Italian sausages — Choose high-quality sausages with a good balance of herbs and spices for the best flavor in the stew.

Tips & Tricks

• For a spicier version, use hot Italian sausages instead of mild.
• Serve the stew with crusty bread to soak up the flavorful broth.
• Feel free to add other vegetables like bell peppers or zucchini for extra variety.

Serving advice

Serve the Kapustnica adapted to Abruzzese and Molisan cuisine hot in bowls, garnished with fresh herbs like parsley or basil. Accompany it with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some grated Parmesan cheese on top of the stew just before serving. The cheese will melt and add a delicious savory touch to the dish.