Wedding Cabbage (Свадбарски купус) — Slow-Cooked Serbian Cabbage and Meat

• 1whole fermented cabbage (A salt-brined fermented cabbage head weighing approximately 1800 g after draining; not fresh cabbage or vinegar-pickled cabbage.)
• 1large onion (Approximately 200 g peeled; thinly sliced.)
• 2 leafbay leaves
• 2 tspsweet paprika
• 1 tspground black pepper
• 600 gboneless pork shoulder (Cut into 5 cm chunks, retaining the internal fat.)
• 500 gboneless beef chuck (Cut into 5 cm chunks.)
• 400 gsmoked pork ribs (Bone-in; separated into individual ribs. Choose traditionally smoked ribs without a sweet glaze.)
• 150 gsmoked slab bacon (Cut into 1 cm-thick strips; choose unsweetened bacon.)
• 20 glard
• 1000 mlwater (Use 800 ml initially and reserve 200 ml, heated, for topping up only if needed.)

Instructions

1. 1

   Heat the oven to 150°C conventional heat. Set out a heavy, ovenproof 7-liter casserole with a tight-fitting lid; this home method uses cast iron rather than placing a traditional earthenware pot over direct heat.

2. 2

   Taste a small section of the fermented cabbage before preparing it. If its saltiness is aggressive, rinse the head under cold running water for 30 seconds and drain for 5 minutes; otherwise, simply drain it. Remove the hard core, reserve 2 large outer leaves, and cut the remaining cabbage into roughly 5 cm chunks.

3. 3

   Rub the lard over the bottom and lower sides of the casserole, then line the bottom with the 2 reserved cabbage leaves. Place one-third of the chopped cabbage over the leaves and distribute half the onion, pork shoulder, beef, smoked ribs, and bacon over it.

4. 4

   Sprinkle the first meat layer with 1 teaspoon paprika and 0.5 teaspoon black pepper, and add 1 bay leaf. Repeat with another third of the cabbage, all the remaining onion and meat, the remaining paprika and pepper, and the second bay leaf. Finish with the final third of the cabbage, keeping the meat covered.

5. 5

   Pour 800 ml water down the side of the casserole; the ingredients should not be completely submerged because the cabbage and meat release liquid during cooking. Cover and bring to a gentle simmer over medium-low heat, allowing approximately 20 minutes. Do not add salt, since the fermented cabbage and smoked meats already provide substantial seasoning.

6. 6

   Transfer the covered casserole to the oven and cook for 4 hours 40 minutes, until the fresh meat yields readily to a fork and the cabbage is silky and tender. Check after 2 hours and again after 4 hours, gently rocking the pot rather than stirring the layers. If the bottom appears nearly dry, add 100 ml of the reserved hot water at each check; keep the lid closed otherwise.

7. 7

   Remove the casserole from the oven and let it stand, covered, for 15 minutes. Discard the bay leaves and lift out any loose rib bones before portioning. Spoon down through the layers so each serving includes cabbage, fresh meat, smoked pork, and cooking juices, and serve with proja if desired.