Prisiljeno zelje s grahom je tradicionalno jelo koje se priprema od svježeg bijelog zelja, soli, Vegete, soka od rajčice i kuhanog crvenog graha, uz dodatak luka, paprike, brašna i ulja za ajnpren; sve se kuha dok povrće omekša, a po potrebi se zaslađuje šećerom, a zatim začini solju i paprom.
Fresh white cabbage and cooked beans simmered in tomato juice, finished with a light roux of onion, paprika and flour. Sweeten with a little sugar if the tomato is sharp, then season with salt and pepper.
Sastojci
- 0,5 kg zelja (svježeg, bijelog)
- 1 puna mala žlica soli
- 2 male žlice Vegete
- ½ l soka od rajčice (tetrapak ili domaći)
- 400 g kuhanog crvenog graha (1 konzerva), ispranog
- 1 žlica ulja
- 1 žlica brašna
- ¼ glavice žutog luka
- 1 mala žlica paprike u prahu (slatke ili dimljene)
- ½ šalice vode (za ajnpren)
- 1 mala žlica šećera (ako je paradajz kiseo)
- Sol i papar po ukusu
- ¼ head cabbage (white, fresh)
- 1 heaping small teaspoon salt
- 2 small teaspoons Vegeta
- ½ liter tomato juice (boxed or homemade)
- 400 g cooked red kidney beans (1 can), rinsed
- 1 tablespoon oil
- 1 tablespoon flour
- ¼ yellow onion
- 1 small teaspoon paprika (sweet or smoked)
- ½ cup water (for the roux)
- 1 small teaspoon sugar (if the tomato is too acidic)
- Salt and pepper to taste
Priprema
- U rajnglu stavi 0,5 kg zelja narezanog na trakice. Dodaj 1 punu malu žlicu soli i vode do pola rajngle.
- Kad voda zakipi, dodaj 2 male žlice Vegete, a zatim ulij ½ litre soka od rajčice i 400 g ispranog crvenog graha. Pusti da lagano kuha dok se zelje omekša.
- Babin način – ajnpren:
- Na tavi zagrij 1 žlicu ulja, dodaj 1 žlicu brašna i lagano promiješaj dok ne požuti. Dodaj ¼ glavice sitno nasjeckanog žutog luka i dinstaj dok ne omekša. Potom dodaj 1 malu žlicu paprike u prahu i promiješaj.
- Makni tavu sa špareta prije nego dodaš ½ šalice vode, jer moraš pažljivo miješati da se ne zgruša. Kad se sve sjedini, pusti da na laganoj vatri kratko prokipi — samo da se zgusne.
- Kad su zelje i grah gotovi, umiješaj ajnpren u lonac. Pusti da kuhaju još oko 10 minuta, da se svi okusi prožmu.
- Ako je rajčica kisela, dodaj 1 malu žlicu šećera.
- (Babin savjet: “Svako jelo se mora probati tokom kuhanja.”)
- Na kraju, po potrebi dosoli i popapri.
- In a pot, place ¼ head of cabbage, thinly sliced. Add 1 heaping small teaspoon of salt and enough water to fill half the pot.
- When the water comes to a boil, add 2 small teaspoons Vegeta, then pour in ½ liter of tomato juice and 400 g rinsed kidney beans. Simmer gently until the cabbage softens.
- Baba’s way – add a roux:
- In a pan, heat 1 tablespoon oil, add 1 tablespoon flour, and stir until lightly golden. Add ¼ finely chopped onion and sauté until soft. Then stir in 1 small teaspoon paprika and mix well.
- Remove the pan from the stove before adding ½ cup water — stir carefully to keep it smooth. Return to low heat and let it bubble briefly until slightly thickened.
- When the cabbage and beans are ready, pour in the roux and mix well. Let everything simmer about 10 more minutes, so the flavors blend together.
- If the tomato tastes too sour, add 1 small teaspoon sugar.
- (Baba’s tip: “Every dish must be tasted while it’s cooking.”)
- Season with salt and pepper to taste before serving.
