Imotski-style Raštika

Ingredients

• 1 medium head of cabbage, cored and thinly sliced 1 medium head of cabbage, cored and thinly sliced
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 medium potatoes, peeled and cubed 3 medium potatoes, peeled and cubed
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
2. 2.
   Add the chopped onion to the pot and sauté until translucent.
3. 3.
   Add the minced garlic and cook for an additional minute until fragrant.
4. 4.
   Add the sliced cabbage to the pot and stir well to combine with the onions and garlic.
5. 5.
   Sprinkle the paprika over the cabbage and season with salt and pepper to taste.
6. 6.
   Cover the pot and let the cabbage cook over low heat for about 30 minutes, stirring occasionally.
7. 7.
   Add the cubed potatoes to the pot and mix well.
8. 8.
   Cover the pot again and continue cooking for another 20-30 minutes, or until the potatoes are tender.
9. 9.
   Once the potatoes are cooked, stir in the crispy bacon.
10. 10.
    Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Cabbage — Make sure to thinly slice the cabbage to ensure even cooking and tenderness.
• Bacon — Use high-quality bacon for the best flavor. If you prefer a leaner option, you can use turkey bacon as a substitute.
• Potatoes — Cut the potatoes into evenly sized cubes to ensure they cook at the same rate.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika instead of regular paprika.
• If you prefer a vegetarian version, you can omit the bacon and use vegetable broth for added flavor.
• Serve the dish with a dollop of sour cream on top for a creamy touch.
• This dish tastes even better the next day, so consider making it ahead of time and reheating it for a quick and delicious meal.
• Feel free to add other vegetables such as carrots or bell peppers for added color and flavor.

Serving advice

Imotski-style Raštika is best served hot as a main dish. It pairs well with crusty bread or steamed rice. Add a side of pickles or sauerkraut for a tangy contrast.

Presentation advice

To present the dish, place a generous portion of the cooked cabbage and potatoes on a plate. Top it with the crispy bacon for added texture. Garnish with a sprinkle of fresh parsley for a pop of color.