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Black Cabbage Soup with Cornbread
Food Black Cabbage Soup with Cornbread

Black Cabbage Soup with Cornbread

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About

An indispensable source of healing during the winter months in rural Cumayeri. This dish carries traces of Black Sea culture and is cooked in Düzce.

Flavors, dishes and restaurants

Cuisine

Particularly popular in high-altitude settlements of Cumayeri, this soup is highly nutritious with tallow and dry beans. Fresh black cabbage is finely chopped and thickened with cornmeal. It is served with warm cornbread throughout Düzce.

Ingredients

  • 1 bunch of black cabbage
  • 1 cup of boiled dry beans
  • 2 tablespoons cornmeal
  • 1 onion
  • 1 tablespoon butter or tallow
  • Salt, red pepper flakes, and hot water

Preparation

  1. Wash and finely chop the cabbage, boil slightly to remove bitterness, and drain.
  2. In a pot, sauté the chopped onion with butter until golden brown.
  3. Add the boiled cabbage, beans, and hot water into the pot and bring to a boil.
  4. Mix the cornmeal with cold water, add it slowly to the soup, and simmer until thickened.

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