Ingredients with Measurements:
- 1 lb skilandis, sliced into bite-sized pieces
- 1 head cabbage, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups beef broth
- 1 cup water
- 1 bay leaf
- 1 tsp caraway seeds
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add onion and garlic, and sauté until onion is translucent.
3. Add skilandis and cook until browned on all sides.
4. Add chopped cabbage, beef broth, water, bay leaf, caraway seeds, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until cabbage is tender.
6. Remove bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 15g
Protein: 15g
Substitutions for ingredients:
- Skilandis can be substituted with any smoked sausage or bacon.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add diced potatoes for a heartier stew.
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a splash of red wine for a richer flavor.
Tips and tricks:
- Skilandis can be found at Lithuanian or Eastern European specialty stores.
- To make the stew thicker, add a tablespoon of flour to the onion and garlic mixture before adding the skilandis.
- This stew tastes even better the next day, so make it ahead of time if possible.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with a side of mashed potatoes or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, add a tablespoon of flour to thicken it.
- If the stew is too thick, add more broth or water.
Food safety advice:
- Make sure to cook the skilandis and cabbage thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Skilandis is a traditional Lithuanian smoked meat made from beef or pork.
Flavor profiles:
This stew is savory and smoky with a hint of sweetness from the cabbage.
Serving suggestions:
Serve hot with a slice of crusty bread on the side.
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Region: Lithuanian