Varză Călită cu Carne (Romanian Braised Cabbage with Meat)

  • Preparation - 20 minutes
  • Braising - 1 hour 15 minutes
  • Servings: 4
  • Country: Romania
A generous serving of braised white cabbage with pieces of meat and tomato sauce in a bowl.

Varză Călită is a dish that requires long, slow braising of the cabbage to soften it and absorb the flavors of tomatoes, meat, and spices. The flavour should be slightly sweet and sour, achieved by combining white cabbage with the tomato component.

Pork meat (lard, smoked bacon, or shoulder pieces) is traditionally used to ensure a rich flavour. Dill is crucial for the authentic Romanian taste, but it is added only at the end to prevent it from losing its aroma.

Ingredients

I. For the Base

  • 1 head (approx. 1 kg) White cabbage, thinly shredded
  • 400 g Pork meat (shoulder or neck), diced (or smoked bacon)
  • 1 pc Onion (yellow), chopped
  • 2 Tbsp Pork lard or vegetable oil
  • 200 g Tomato paste or sauce

II. For Seasoning

  • 1 tsp Ground sweet paprika
  • 2 pcs Bay leaf
  • 1 tsp Sugar (to balance acidity)
  • 1 to taste Salt and black pepper
  • 2 Tbsp (fresh chopped) Fresh or dried dill

III. For Serving

  • 1 to taste Mămăligă (Polenta)
  • 1 for side Pickled gherkins or mixed pickles

Instructions

Step 1: Preparing the Meat and Base

Heat the lard/oil in a large pot or Dutch oven. Add the pork meat (if using) and sear on all sides. If using only bacon, fry it until crispy and remove it.

Add the chopped onion and fry until golden. Add ground paprika and bay leaves and heat briefly (about 30 seconds).

Step 2: Braising the Cabbage

Add the shredded cabbage, salt, and pepper. Stir the cabbage with the onion and meat. Cover and braise over low heat for 30 minutes. The cabbage will soften and release water.

Step 3: Adding Tomatoes and Finishing

Add tomato paste, sugar, and, if necessary, a little water or broth if the mixture is too dry (the cabbage should be just lightly covered with liquid).

Bring to a boil, reduce the heat, and braise until the cabbage is completely tender and the sauce thickens, which takes another 45-60 minutes.

Step 4: Seasoning and Serving

Just before the end of cooking, add the chopped dill. Stir and simmer for 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.

Serve hot, traditionally with hot Mămăligă (polenta) and pickled gherkins or other pickled vegetables.