Traditional Recipe for Karvavica (Blood Sausage)

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than pork.

beef

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is often less expensive than whole cuts.

lamb

🥗Healthier: veal

💰Cheaper: pork

Pork is generally cheaper and still flavorful.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Barley is often more economical and nutritious.

Boil water in a large pot over high heat.

Add rice to boiling water and cook until tender, about 15 minutes.

Drain the rice and set aside.

Heat vegetable oil in a skillet over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced pork, beef, and lamb to the skillet and cook until browned, about 5-7 minutes.

Stir in paprika, salt, and black pepper to the meat mixture.

Combine the cooked rice with the meat mixture and mix well.

Add chopped parsley and bay leaves, stirring to incorporate.

Wrap the mixture in cabbage leaves to form parcels.

Place the parcels in a pot, adding enough water to cover them.

Simmer the parcels over low heat for about 30 minutes.

Serve hot, garnished with additional parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary