Cabbage with dried meat is one of those dishes that does not attract attention with its luxurious appearance, but with the smell that spreads from the kitchen for hours and announces a joint family lunch. In many Montenegrin homes, this specialty was synonymous with colder days, when food prepared during the fall and preserved for the winter was used.
The basis of the dish is sauerkraut and dry meat, usually smoked ribs, dry bacon or homemade sausage. By long and slow cooking, all the ingredients are connected, so the cabbage absorbs the aroma of the meat, while the meat becomes soft and juicy. The result is a meal rich in flavor that cannot be achieved by quick preparation. In the past, this was a dish that best demonstrated a household's care for winter supplies. During autumn, sauerkraut was prepared in large wooden barrels, while the meat was dried in smoke so that it could last for months. When the cold days arrived, these foods became the basis of the daily diet. Although the recipe seems simple, small differences in preparation make each household special. Someone adds a bay leaf or a few peppercorns, someone cooks only with ribs, while others use several types of dried meat to give the dish a richer aroma. Regardless of the method of preparation, they have in common that they are cooked slowly, without haste, because it is the time that gives this dish its distinctive character. Cabbage with dried meat is often served with boiled potatoes or homemade corn bread, and in some regions with a little hot pepper or homemade cream. Such a combination represents a true example of traditional Montenegrin cuisine - simple, filling and prepared from local ingredients. Today, this dish can be found in numerous restaurants that nurture local gastronomy, especially in the continental part of the country. Although the way of life has changed, cabbage with dried meat still occupies a special place at the family table and reminds of the time when recipes were passed down orally, and the greatest value of each meal was the opportunity for the family to gather at the same table. This specialty is not only part of the gastronomic tradition of Montenegro. It is a reminder of a way of life in which patience, domestic production and respect for the natural rhythm of the seasons were as important as the taste of the food itself.