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Croatian Kale (Savoy Cabbage) Stew (Kelj Cuspajz)

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“This recipe is at least 200 years old. My grand-grandmother was preparing savoy cabbage that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on lard.”
4 portions

Ingredients Nutrition


  1. Wash the savoy cabbage and cut it in 1 inch pieces.
  2. Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.
  3. During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).
  4. Add ground paprika and just few drops of cold water to make “zafrig” (a kind of “sauce veloutè”).
  5. Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it.
  6. Season with salt and pepper and cook until potato is soft (10-20 minutes).
  7. Serve as a side dish to steaks, sausages, dried smoked ham etc.

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