ŠAJTLAVA

Slice one head of fresh cabbage, three green peppers, three tomatoes, one large onion and five or six garlic cloves. Fill medium pot with water, add tablespoon of salt, caraway, bay leaf, about seven black pepper corns and possibly few new pepper corns, bit of ground savory, and bring it to boil. Add the sliced vegetable and cook until soft. Add thickener from flour and oil or lard or fried bacon, add little vinegar and sugar to taste. If you don't want to make fried thickener, you may add a mixture of flour and sour cream or yogurt. Serve with potatoes and fried egg, sunny side up.

This recipe is courtesy of Mrs. Marta Barabasova, mother of my friend Monika from Martin. She served me this simple but delicious dish while I was waiting for Monika at their place.

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Published in the Slovak Heritage Live newsletter Volume 2, No. 3, Fall 1994
Copyright © Vladimir Linder 1994 
3804 Yale Street, Burnaby, British Columbia, Canada V5C 1P6
The above article may not be copied, reproduced, republished, or redistributed by any means including electronic, without the express written permission of Vladimir Linder. All rights reserved.