The Food Tour - A Meal From Serbia

Remove outer leaves from cabbage.

Finely slice cabbage and add 28 grams of table salt, knead and mix.

Let cabbage sit for about 15 minutes to soften.

Continue to squeeze and mix cabbage every 15 minutes for 2 to 4 hours until brine covers leaves.

Transfer cabbage to a large mason jar, leaving 2 to 3 inches of headspace.

Smash reserved leaves into the jar and add leftover brine.

Let cabbage ferment for 3 weeks.

Soak half pound of dried lima beans overnight.

Drain and rehydrate lima beans, then cover with water in a pot and simmer for about an hour and a half.

In a Dutch oven, heat a fourth of a cup of oil, then add two thinly sliced yellow onions and cook on medium heat for about half an hour until soft.

Add rehydrated lima beans, two bay leaves, one clove of garlic, salt, and pepper to the onions.

Pour in one and a half cups of water, mix, and bake uncovered in a preheated 375°F oven for an hour and a half, checking every half hour for water.

Let the prep ranak cool and refrigerate overnight.

Prepare black bread by adding 255 grams of warm water, 28 grams of apple cider vinegar, two tablespoons of softened butter, 43 grams of molasses, 298 grams of bread flour, 106 grams of rye flour, one and a quarter teaspoons of table salt, 14 grams of brown sugar, one teaspoon of espresso powder, and 18 grams of dark cocoa to a bread maker and run on multi-grain setting for about three and a half hours.

Blanch cabbage leaves in boiling water mixed with vinegar, then transfer to an ice bath and drain.

Equipment Needed

Allergens