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'Capuzi garbi'

Difficulty: Easy Doses: For 4 people

1 kg of acid cabbages

100g of bacon or lard

2 garlic cloves, 

2 bay leaves, 

a few pinches of cumin (kümmel), 

2 tablespoons of 00 white flour, 





Cabbage, in its “soured” version in wooden barrels with vinegar and salt, has undoubtedly Austrian origins. Capuzi garbi (sauerkraut) is a typical dish of Gorizia and Trieste cuisine. The fundamental rule is to cook the cabbage over a very low heat. According to some, they should be cooled and then heated again for five times. 

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