Monkish Cabbage (Kaluđerski kupus)

Monkish cabbage (Kaluđerski kupus)
Monkish cabbage (Kaluđerski kupus)

(for a lot of guests – great events)


  • 4 kg of pickled cabbage,
  • 300 g pork,
  • 300 g beef,
  • 300 g lamb meat,
  • 300 g sausage,
  • 500 g of spareribs,
  • 200 g cracklings,
  • 400 g lean bacon,
  • salt and pepper to taste,
  • 2 tablespoons cayenne pepper.


  1. Cut the cabbage in larger pieces.
  2. Cut meat into smaller pieces and salt it. Do not mix meat.
  3. Wash spareribs in lukewarm water.
  4. In the larger pot (or crock) of 5 liters put at the bottom few sheets of dry bacon then add layers by following order: cabbage, pork, cabbage, sausage, cabbage, beef, cabbage, spareribs, cabbage, lamb meat, cabbage, bacon, cabbage, cracklings, cabbage. At top put the bacon cut on sheets again, and a few solid leaves of cabbage.
  5. In the gallon of water mix salt, pepper and cayenne pepper, and pour cabbage.
  6. Add water to cover ingredients.
  7. Place the cabbage on a moderate heat to cook slowly. Do it four days, two hours every day.
  8. Serve warm with hot pone.

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