'Capuzi garbi'

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: For 4 people

Ingredients

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,

oil,

salt,

pepper.

Introduction

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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