One of the most typical Banatinan dishes is nasuvo (in Serbian meaning something dry). During fasting people prepared four types of the dish nasuvo as it can be made with poppy seeds, walnuts, potatoes and with sour cabbage. After World War II, fasting almost disappeared in Banat and the traditional types of nasuvo were changed as people started putting animal fat in it. The dough is made the same way but with the addition of 3 eggs. The following recipes are for the fasting types, without fat.
250 grams flour
500 grams of sour-cabbage cut into cubes or strips
one small onion finely chopped
1 tsp of oil
1 tsp of salt
How to cook
Combine the flour and a small amount water in a bowl and mix with your hands until you have a firm, but not sticky dough. Add more water as needed. Then, place the dough on a floured surface, roll it out to a thickness of 3 mm, and cut it into 5 cm by 5 cm pieces. Next, bring a pot of salted water to boil on the stove. Add the pasta and boil until cooked. After the boiled pasta is fully cooked, rinse it with water.
In a small amount of oil, lightly fry the onion. When the onion turns yellow, add the cabbage. Cook the cabbage until tender. Add a little bit of salt and mix well. Combine the pasta (cooked dough) together with the cabbage, cooking over a low heat on the stove until all the ingredients blend together. Serve warm.
About the Author
Dušanka Gojić & Ivana Samardžić Journalists
cultural managers, interested in cultural heritage