Sladak Kupus sa Piletinom
A savory and comforting stew made with fresh cabbage, chicken, and a flavorful broth, seasoned with paprika and other spices. This dish is a springtime and summer favorite in Bosnia, offering a lighter alternative to the winter's pickled cabbage dishes.
🧂 Ingredients
- 1 medium Medium head of fresh cabbage(chopped into large pieces)
- 4-6 pieces Chicken thighs(bone-in, skin-on recommended for flavor)
- 2 medium Carrots(chopped)
- 4 stalks Green onions(diced)
- 2-3 small Fresh tomatoes(chopped)
- 1 tbsp Tomato paste
- 2 tbsp Paprika (aleva paprika)
- 3 tbsp Vegeta (optional)
- 3 tbsp Oil (sunflower or vegetable)
- 2 tbsp All-purpose flour
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- as needed Water
👨🍳 Instructions
- 1
In a large soup pot, layer half of the chopped cabbage. Place the chicken thighs on top of the cabbage. Season the chicken with half of the Vegeta (if using), salt, and pepper.
- 2
Add the chopped carrots, green onions, bay leaves, chopped tomatoes, and tomato paste on top of the chicken. Cover with the remaining chopped cabbage. Sprinkle with the rest of the Vegeta (if using).
- 3
Pour enough water into the pot to fill it about halfway. The cabbage will release its own juices as it cooks.
- 4
Cover the pot and cook on medium heat for 30 minutes. Periodically press down on the cabbage with a wooden spoon to help it release moisture. Check the bottom of the pot to ensure nothing is sticking.
⏱️ 30 minutes - 5
After 30 minutes, check the liquid level. The pot should be at least 3/4 full with liquid from the cabbage. If not, add a little more water. Reduce the heat to low and maintain a slow simmer.
⏱️ 30 minutes - 6
In a separate saucepan or skillet, heat the oil over medium heat until shimmering. Add the flour and stir to cook for about a minute until lightly golden. Stir in the paprika and immediately remove from heat. Carefully and slowly pour this paprika-oil mixture into the simmering cabbage stew.
💡 Tip: Be cautious as the hot oil mixture will sizzle when added to the stew. Stir gently to combine. - 7
Stir carefully to incorporate the paprika-oil mixture into the stew. Taste and adjust seasoning with salt and pepper as needed. Continue to simmer, covered, for another 30 minutes, or until the chicken is cooked through and tender, and the cabbage is soft.
⏱️ 30 minutes - 8
Remove bay leaves before serving. Serve hot.
💡 Tip: This dish is often served with a side of yogurt or a simple salad.
💡 Pro Tips
- ✓The quality of the paprika is important for the color and flavor of the dish.
- ✓If you prefer a thicker stew, you can add a bit more flour to the oil mixture.
- ✓This dish can be made with other meats like beef or even without meat for a vegetarian option.
🔄 Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add more root vegetables like parsnips or celery.
- Use pickled cabbage (kiseli kupus) for a winter version of this stew.
- Add a pinch of cayenne pepper for a slight kick.