In Transylvania, where traditions are faithfully preserved, simple dishes rich in taste and flavor hold a place of honor. One of these authentic delights is sweet cabbage soup cooked in a cauldron, a dish that reminds us of the meals of old, with the unmistakable flavor of food slowly prepared over a wood fire.
This recipe has deep roots in Transylvanian cuisine, where smoked meat and fresh cabbage come together in a dance of aromas, joined by garden vegetables, bay leaves, and dried thyme. Everything simmers slowly in the cauldron, in the middle of nature or in the grandparents’ yard, while the rising steam seems to invite us to the table, to enjoy together a warm and nourishing soup.
Sweet cabbage soup in a cauldron is not just a recipe, but a true tradition – a culinary heritage that embraces each simple ingredient with respect and patience. The vegetables are finely chopped, the smoked pork is left to sizzle, and the sweet cabbage is added in thin strips, blending perfectly with the aroma of burning wood and the fragrance of paprika.
Cooked slowly, over low heat, this soup gains a special texture and an intense flavor. In the end, a few fresh lovage leaves sprinkled on top complete the dish, giving it that fresh and rustic note of nature and tranquility.
This is a soup that fills your soul with joy, a memory of simple, flavorful countryside meals, where every spoonful is an homage to tradition and family. Enjoy this Transylvanian sweet cabbage soup, a dish that preserves the authentic taste of Transylvania and of times long past!
Sweet Cabbage Soup in a Cauldron, Transylvanian Style
Ingredients:
1 large sweet cabbage (about 1.5 kg)
500 g smoked pork (ribs, smoked ham hock, or bacon, for an authentic Transylvanian taste)
2 large onions
2 carrots
1 red bell pepper
2 tomatoes or 200 ml tomato juice
1 parsley root or celery root (optional, for extra flavor)
1 tablespoon tomato paste
2 bay leaves
Salt and pepper, to taste
1 tablespoon sweet paprika (or smoked paprika for extra flavor)
Dried thyme, to taste
Fresh lovage or parsley, for serving
2–3 liters of water or meat broth
How to prepare it:
Preparing the ingredients:
Slice the cabbage into thin strips and massage it lightly with salt to soften it.
Chop the onion, carrots, bell pepper, and the parsley root or celery into small cubes.
Preparing the meat:
Place the cauldron over the fire and add the smoked meat cut into pieces, letting it fry slightly until it begins to release its fat. This step will give the cabbage soup a special flavor.
Sautéing the vegetables:
Add the chopped onion into the cauldron and sauté it in the fat released from the meat until golden.
Add the carrots, bell pepper, and parsley/celery root and continue to sauté for another 5–10 minutes, stirring occasionally.
Add the paprika and tomato paste, mixing well to coat all the vegetables and meat with the intense flavors of the spices.
Adding the cabbage and water:
Place the cabbage into the cauldron and mix it with the rest of the ingredients.
Pour in warm water or meat broth, adding enough to cover all the ingredients, and put in the bay leaves.
Let everything simmer slowly, covered, for about 1–1.5 hours, until the cabbage and meat are tender and full of flavor.
Finishing the soup:
Towards the end of the cooking time, add the chopped tomatoes or tomato juice, salt and pepper to taste, and dried thyme for extra flavor.
Let the soup boil for another 10–15 minutes uncovered, to allow all the aromas to blend.
Serving:
Sprinkle fresh lovage or parsley on top and serve the sweet cabbage soup hot, straight from the cauldron, alongside a slice of homemade bread or, if preferred, with a hot chili pepper.
This sweet cabbage soup cooked in a cauldron, with its unmistakable Transylvanian taste, is ideal for family meals and moments spent outdoors, where the warmth of the fire and the strong aromas turn food into a true celebration. Enjoy!
Why is sweet cabbage soup an emblematic dish for Transylvania? Sweet cabbage soup reflects the simplicity and authenticity of Transylvanian cuisine. Ingredients such as cabbage, smoked meat, and traditional spices like thyme and paprika are frequently used in this region, bringing a rich and comforting taste. Cooking it in a cauldron amplifies the authenticity of the dish, evoking the atmosphere of family meals from the past.
What is the role of smoked meat in this recipe? Smoked meat, such as ribs or ham hock, adds a deep taste and a specific aroma to the soup. The fat released from the smoked meat enriches the texture and provides a savory base for the vegetables and cabbage. It is an essential ingredient that differentiates this soup from other recipes.
How does cooking in a cauldron influence the final taste of the soup? Cooking in a cauldron allows the heat to be distributed evenly, helping the ingredients cook slowly and release their flavors. The wood fire imparts a lightly smoked taste, specific to traditional dishes, while the slow simmering ensures a perfect integration of all ingredients.
Why is the cabbage massaged with salt before being added to the soup? Massaging the cabbage with salt helps soften it, reducing the cooking time and enhancing its natural sweetness. This technique also allows the cabbage to better absorb the soup’s flavors during simmering.
What role do spices like thyme, paprika, and bay leaves play? Thyme offers a robust and fresh taste, pairing perfectly with the sweetness of the cabbage. Paprika adds a subtle smoky note and a beautiful color, while bay leaves contribute depth of flavor. Together, these spices create a perfect balance of aromas in the soup.
What is the difference between using fresh tomatoes and tomato juice? Fresh tomatoes provide a natural taste and a slightly chunky texture, while tomato juice adds a smoother, more acidic note. The choice depends on personal preference, but both versions enrich the soup, giving it freshness and a balanced acidity.
Why is it important to simmer the soup slowly, over low heat? Slow simmering allows the ingredients to cook evenly and gradually release their flavors. The cabbage becomes tender, the smoked meat releases its juices, and the spices have time to blend harmoniously into the dish. This technique ensures a soup with a deep taste and perfect texture.
How can the recipe be personalized to suit different preferences? The recipe can be adapted by replacing smoked meat with fresh meat (such as pork or beef) for a lighter version. You can also add more vegetables, such as potatoes or zucchini, for a heartier dish. Spices can be adjusted according to flavor preferences.
What side dishes pair best with this soup? Sweet cabbage soup is often served with homemade bread, polenta, or a hot chili pepper. The bread helps absorb the rich broth, polenta adds a rustic texture, and the chili pepper provides a spicy contrast that enhances the dish’s savor.
How does this soup preserve the Transylvanian culinary tradition? This soup preserves tradition through the use of simple, natural ingredients and the cauldron cooking technique, which is specific to the region. The way the sweetness of the cabbage, the aroma of smoked meat, and the spices blend together perfectly reflects the tastes and culinary habits of Transylvania, making it a recipe passed down from generation to generation.
