Sax Suklo (Saks Sook-loh)

Cabbage Casserole with Meat

Sax Suklo is a hearty, comforting dish that brings together the earthy sweetness of cabbage with the savory depth of tender chicken or pork. The simplicity of its preparation belies the complexity of its flavors, as vinegar and pepper create a bright, tangy undertone that complements the richness of the meat. This casserole-style dish is an ideal representation of the Romani people’s resourceful cooking traditions, making the most of humble, seasonal ingredients to create something deeply satisfying. It’s often cooked slowly, allowing the flavors to meld together and transform into a warming meal perfect for a family gathering.

Recipe Directions

Heat a large pot over medium heat. Add the chopped onion and sauté until softened.

Add the meat to the pot and cook until browned.

Stir in the cabbage, vinegar, black pepper, and salt. Mix well.

Add the water or stock, cover, and simmer for 30-40 minutes, or until the cabbage is tender and the meat is fully cooked.

Serve with crusty bread or cornmeal porridge on the side.

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History

Cabbage, a staple vegetable across Europe, became a crucial ingredient in Romani cuisine as the people adapted to the regions they traveled through. Meat, often considered a luxury, was used sparingly, and the Romani skillfully combined it with affordable, abundant ingredients like cabbage to create filling, nutrient-rich meals. The use of vinegar reflects influences from Central and Eastern European culinary practices, where preserved and fermented foods were commonplace.

Servings

4-6

Prep Time (hours)

1

Items Needed

Large pot, knife, cutting board, wooden spoon

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Ingredients

1 head of green cabbage [roughly chopped]
1 lb pork or chicken (or a mix) [cut into pieces]
1 medium onion [chopped]
2 tbsp vinegar
1 tsp black pepper
Salt to taste
2 cups water or stock

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Item type

Consumable, Food / Drink

Related ethnicities

• Romani