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Author Notes: I don’t know the origin of this dish’s name – Bosnian Pot, but I assume it was hard to name the dish that is made of everything but the kitchen sink. Even though, cabbage is available throughout a year Bosnians associate this traditional dish with Spring, or maybe it’s just me. On cool and rainy Spring days, like we are having right now, there’s nothing more comforting and satisfying than a bowl of Bosnian Pot. There is also no fuss making it. Just layer all ingredients and simmer without stirring. It nourishes body and soul. —All that's Jas
- 1 small cabbage head, cored and coarsley chopped
- 1 pound beef or pork stew (best if mixed both)
- 1 large onion, diced
- 1 garlic clove, minced
- 2 large carrots, sliced
- 1 bell pepper, chopped
- 1 large potato, diced
- 1 large tomato, diced
- 2 Bay leaves
- 2 tablespoons chopped fresh parsley
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- 1 teaspoon black peppercorns
- 2 cups water, plus more if needed (or beef broth)
- 2 tablespoons oil
- salt and pepper to taste
- Drizzle the bottom of a large pot or Dutch oven with two tablespoons vegetable oil. Place onions in the pot and add peppers, carrots, garlic, bay leaves, paprika, tomato paste, parsley, and peppercorns. Top with meat cubes and season with salt and pepper. Add potatoes and cabbage; top with chopped tomato. Don't worry if your pot is full to the top - the cabbage will cook down.
- Cover and simmer on medium heat for 30 minutes then add two cups of water or beef broth. Lower the heat and cook for additional 1 ½ hours or until meat is tender. Stir before serving. Serve with crusty bread to scoop up the juices.