Dragačevska kuhinja 

Sour Cabbage – main course on the Wedding Day Menu in Dragachevo (Dragačevski svadbarski kupus)

This dish should be cooked for hours, preferably in a specially designed earth ware pot. The length of time it spends being slowly cooked is essential: the longer it simmers the better it gets. The relation of meat versus cabbage should be approximately 40% meat, and the rest is cabbage. 

Preparation:
  

Fill the pot with the ingredients in the following order:

Firstly, put a layer of bacon finely cut in cubes on the bottom of the dish, then add a layer of cut cabbage, followed by the meat, which was previously cut and mixed together. Use those kinds of meat that are available to you (variety of meat improves the taste). After that put in a layer of chopped onion, and season it all with red pepper, a few laurel leaves, and a pinch of whole black pepper. You do not need salt, because the cabbage, dried ribs, and bacon will bring more than enough saltiness to the dish. Having done all this, put another layer of cabbage on top of it all, and repeat the process as many times as possible (depending on how big the dish is), making sure that the final layer is the cabbage.

Pour in cold water only to cover it (ingredients should not be floating in the water). Cook it on medium heat for about four or five hours. Do not stir it in order not to disturb the layers. It is sufficient to shake it gently from time to time.

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Proya (Проја, Proja)

Note: originally, Proya is corn flour bread, and nowadays the term is used for a kind of corn flour bread made with, cheese, bacon, onion, ‘kajmak’(French cream)…. 

Preparation:
Put all of the dry ingredients in a big bowl, and then gradually add liquid ingredients (water and oil), continually stirring using a fork. Make sure that cheese remains crumbled. Pour the mixture in an oiled tray, put it in a preheated oven (250), reduce the temperature to 220, and leave it in for 35-45 min., or until golden brown.

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