Recipe
Faširanci with savoy cabbage
Breaded Zagreb meat patties with a pot of savoy, carrot, bacon and canned white beans. The bread soaks in milk - you do not need leftover mash.
Faširanci with savoy cabbage takes about 75 minutes and makes 4 servings. Each serving has 832 kcal.
- Preparation
- 30 minutes
- Cooking
- 45 minutes
- Total time
- 75 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 832 kcal
- Protein
- 42.1 g
- Carbohydrates
- 38.6 g
- Fat
- 54.8 g
Ingredients
- White bread80 g
- Milk100 ml
- Ground pork300 g
- Ground beef250 g
- Onion1 pc
- Eggs1 pc
- Parsley2 tbsp
- Breadcrumbs60 g
- Sunflower oil30 ml
- Savoy cabbage700 g
- Carrot1 pc
- Red onion1 pc
- Garlic2 cloves
- Bacon80 g
- Canned white beans400 g
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Tear the bread, cover with milk and soak 5 minutes. Squeeze dry. Finely chop the yellow onion and parsley.
- 2
Mix both meats with the bread, onion, egg, parsley, salt and pepper. Shape 8 oval patties and roll them in breadcrumbs.
Tip: Do not pack the meat like a brick. A loose oval fries through without a dry gray belt.
- 3
Heat a finger of oil in a wide pan. Fry the patties 4 minutes per side until the crumb is brown and the centre is just cooked. Keep them warm.
- 4
Shred the savoy, dice the carrot and red onion, crush the garlic, dice the bacon. Drain and rinse the beans.
- 5
In a pot render the bacon 3 minutes. Add red onion, carrot and garlic and sweat 4 minutes until the onion is soft.
- 6
Add the savoy and a splash of water. Cover and braise 30 minutes, stirring every minute of the timer’s reminder, until the ribs are tender. Fold in the beans for the last 5 minutes.
Tip: Savoy needs that splash of water or the ribs scorch before they soften. If the pot looks dry at 15 minutes, add another spoon.
- 7
Taste the cabbage for salt - bacon already seasons it. Spoon it onto plates and set two patties on top.
- 8
Serve at once while the crumb is still loud.
Cooking methods
On the stove
Fry the patties in a wide steel pan on medium-high so the crumb sets before the fat soaks in. The cabbage wants a heavy pot and a low flame - you should hear a quiet hiss, not a fry.
On induction
Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.
Over an open fire
A cast-iron pot over medium embers handles the braise and the cabbage. Fry patties or schnitzel in a skillet at the hotter edge, then move to cooler coals so crumbs do not burn.
Recipe questions
- How long does this recipe take?
- Plan for about 75 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.
- Can I cook this recipe over an open fire?
- Yes. A cast-iron pot over medium embers handles the braise and the cabbage. Fry patties or schnitzel in a skillet at the hotter edge, then move to cooler coals so crumbs do not burn.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
