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Jahu-kapsas (cabbage with bacon and flour): recipe illustration
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Jahu-kapsas (cabbage with bacon and flour)

A Estonian peasant dish in which cabbage is simmered slowly with smoked bacon until meltingly tender, then thickened with toasted flour. The result is creamy and comforting, typical of winter meals. It is eaten hot with boiled potatoes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

273 kcal per serving

Protein
12.6 g
Carbohydrates
12.6 g
of which sugars
6.7 g
Fat
17.3 g
of which saturated fat
7.9 g
Fiber
7.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the cabbage into thin strips and the bacon into small cubes, then slice the onions.
  2. Render the bacon in a large casserole over medium heat until golden and crisp.
  3. Add the onions and cook for 5 minutes until translucent.
  4. Stir in the cabbage, caraway and bay leaf, then cover and simmer for 30 minutes over low heat, stirring from time to time.
  5. In a small pan, melt the butter and toast the flour until it turns a light golden colour.
  6. Dilute the toasted flour with the hot water, then pour the mixture over the cabbage and simmer for 10 minutes, stirring.
  7. Season with salt and pepper, and serve piping hot.

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Original Ecomely recipe.