When winter comes in Bulgaria sour cabbage (sauerkraut) is a must on the table in this country. This is why good housekeepers prepare the winter stock of this unique source of vitamins and trace elements at the end of the autumn. For this reason people choose the most tender, average-sized heads of cabbage and place them in big casks and cover it with brine made of water and salt. Of course everyone who is proficient in making sour cabbage has his own secret of making the cabbage crunchy and well-pickled. For instance, some add green apples or corn. Others use horse-radish or beet. It all depends on the taste of the one who makes it. It is very important this winter temptation to be prepared on time so it can be used during the Christmas and the New Year holidays as it is an important part of the festive table. During its fermentation it should be decanted on a regular basis. Otherwise it can get spoiled. Basement is the perfect place for the fermentation of the cabbage, because of the constant temperature there. It is also possible to make sour cabbage on the balcony, but you should be very careful because it can go soft and smelly if temperatures are too high or gets frozen in a very cold weather. When the cabbage is ready for consumption, people use it in different meals. You can either make winter salads or slow-cooked meals out of it. Uncooked, the sour cabbage is one of the most preferred appetizers, which goes well with the traditional rakia (grappa) brandy. Even if you don’t have anything else to put on the table, the thinly sliced pickled cabbage, sprinkled with paprika and vegetable oil is enough to drink large quantities of rakia until the main course is fully cooked and ready to be served.

Stuffed cabbage leaves are among the most favorite cabbage meals of the Bulgarians. Some people like it meatless, some add minced meat to the rice and the spices. The truth is that even meatless, if this meal is made by a professional or a keen cook, it could please even the biggest meat fans. The stuffing of this meal should always include the traditional Bulgarian spices such as basil, fenugreek and thyme. Some people, especially in the southern parts of Bulgaria add cumin to it. The size of the stuffed leaves vary according to the taste and the cooking manners of the one who makes it. It is always good to make it the size of a thumbnail and eat it in one bite, but most people do not have a whole day to make a full pot of tiny stuffed cabbage leaves, which is usually eaten by the family members in no time. If you can not make it yourself at home, you can always go to a restaurant where meals from the Rhodopean region are served. If you happen to travel across the Rhodope Mountains, you should by all means drop in at some of the local pubs where you will be served traditional meals in a pleasant atmosphere and the accompaniment of the local bag pipe music. There you can taste the most delicious stuffed cabbage leaves. 

On Christmas day and after, it is time for roast turkey, pork chops and pork and sour cabbage bake. The turkey meal is very delicate to make and you have to know a number of cooking techniques in order to make it tender, juicy and crispy at the same time and the stuffing should be melting in your mouth if cooked properly. To make the perfect roast turkey you do not only need tested recipes but a culinary sense and long cooking experience. This is why it is much easier to make pork and sour cabbage bake as you do not need to have huge culinary knowledge and skills- you just make several layers of meat and cabbage and stick it in the oven. Of course you should never forget to put spices and be careful with the salt, because the cabbage has a high salt content, especially when water evaporates from it during cooking. Always make sure the meal is not too salty as there are hardly any people who love to consume salty food.

© Photo: hrani.bg

The variety of the meals made of sauerkraut depends on the imagination of the one who makes them. Some people use more than one type of meat in their cabbage meal or even put stuffed cabbage leaves to it. One of these dishes is the so-called Balkanska Kapama( Balkan hot pot) which consists of sour cabbage, stuffed leaves, sausage and different meats.

When the holidays are over and the family budget becomes scarce it is time for the meatless cabbage dishes. Among them is the one called Burania which is made in various ways in different parts of Bulgaria. For example, in Plovdiv region people make this meal with beans, onions or leeks, sour cabbage, dried peppers and spices such as paprika, savory and mint. In other areas people use rice instead of beans and different local spices. The only substance which is a must in these dishes is sour cabbage.

The pickled cabbage brine is very good for your health during the season of the sour cabbage. This juice is actually the brine where cabbage ripens. In the cold winter days men like to drink this brine as a supplement to their favorite rakia brandy. This liquid is also perfect for the making of sour leek and potato soup. Moreover, it is an excellent remedy for treatment of hangover.

English version: Kostadin Atanasov