Skiers’ Stew

Ingredients:

• A medium-sized head of sour cabbage
• Fresh meat of various kinds, on the bone
• Onions, no less than ½ kg
• Peppers
• Carrots
• Parsley root and parsnip root
• Potatoes
• Lard or oil
• Flour
• Paprika

Preparation:

1. Cut the cabbage into small pieces and set it to boil in the cabbage-brine, for at least 30 minutes. Water is added as needed throughout the process.
2. The main kind of meat for this dish is mutton, but any meat can be used, even leftovers from a previous dish which are often discarded. Cut the meat into pieces, leaving it on the bone, and add it to the stew in increments depending on the kind and quality of the meat. Cut the potatoes into cubes and add it later, after the cabbage and meat have been thoroughly cooked. Add a couple of small onions and fresh peppers, chopped or whole, to taste.
3. Spices: sauté some finely chopped onions, adding two tablespoons of flour and paprika. Be careful when adding salt since pickled cabbage is often very salted. Pepper, parsley, and other spices should be served separately along with the meal.

            About two hours are needed for this stew, including preparation. A larger amount can be made and then frozen, which is especially appropriate for family trips and winter sport excursions.

            This stew is exceptionally delicious and nutritious. A smaller amount can even be made in a slow cooker, but with the ingredients, again, added in stages. If the dish is made in a slow cooker a smaller amount of water can be used and then, when finished, can be cooked for a little bit on a stovetop with additional water. Bon appétit!