Jagnjeća Glavica u Zelju (Lamb's Head in Cabbage)
A traditional and rustic Serbian dish, Jagnjeća Glavica u Zelju features a lamb's head slow-cooked until tender within a bed of sauerkraut and aromatic spices. This dish is a testament to resourceful Balkan cuisine, utilizing the entire animal for a rich and deeply flavorful meal, often prepared for special occasions.
🧂 Ingredients
- 1 whole Lamb's head(cleaned and halved)
- 1.5 kg Sauerkraut(rinsed and drained)
- 2 large Onions(thinly sliced)
- 6 cloves Garlic(minced)
- 100 g Smoked pork fat or bacon(diced)
- 2 tbsp Paprika(sweet)
- 3 pieces Bay leaves
- 1 tsp Black peppercorns
- 1 tbsp Salt(or to taste)
- 500 ml Water or lamb broth(as needed)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: A low and slow cooking method is key for tenderizing the lamb's head. - 2
In a large, heavy-bottomed pot or Dutch oven, render the smoked pork fat or bacon over medium heat until crispy. Remove the crispy bits and set aside, leaving the rendered fat in the pot.
- 3
Add the sliced onions to the rendered fat and sauté until softened and lightly golden, about 8-10 minutes.
- 4
Stir in the minced garlic and cook for another minute until fragrant.
- 5
Add the sweet paprika and stir for about 30 seconds, being careful not to burn it.
- 6
Layer half of the rinsed sauerkraut at the bottom of the pot. Place the halved lamb's head on top of the sauerkraut. Add the bay leaves and black peppercorns.
- 7
Cover the lamb's head with the remaining sauerkraut. Season with salt.
- 8
Pour in enough water or lamb broth to come about halfway up the sides of the pot. The sauerkraut will release its own liquid during cooking.
- 9
Cover the pot tightly with a lid or heavy-duty aluminum foil. Place in the preheated oven.
- 10
Braise for 4-5 hours, or until the lamb meat is extremely tender and falling off the bone. Check periodically and add more liquid if it seems dry.
💡 Tip: The meat should be so tender that it can be easily pulled apart with a fork. - 11
Once cooked, carefully remove the lamb's head and sauerkraut mixture to a serving platter. Garnish with the reserved crispy pork bits.
- 12
Serve hot, traditionally with crusty bread to soak up the flavorful juices.
💡 Pro Tips
- ✓Ensure the lamb's head is thoroughly cleaned and any hair is singed off before cooking.
- ✓Rinsing the sauerkraut helps to reduce its acidity, making the dish more palatable for some.
- ✓This dish benefits from resting for about 15-20 minutes after cooking before serving.
🔄 Variations
- Some recipes may include a splash of white wine or a tablespoon of vinegar for added acidity.
- Other root vegetables like carrots or parsnips can be added to the braise.