This delicious, belly-warming Bosnian Cabbage Stew recipe loaded with layers of chunky meat and vegetables is a no-stir "Set it and Forget it" kind of meal the whole family will love!
Savor every satisfying mouthful of this heart dish with its melt-in-your-mouth meat and fork-tender veggies, flavored modestly with herbs and spices. Pair this cabbage stew with your favorite homemade bread so you can polish off all that yummy broth!
Making this hearty cabbage stew in an instant pot is a quicker and more modern way of cooking, but the result is still authentically awesome.
📃 Why it Works
- Versatility is one of the best features of this dish that reflects the Balkan and Bosnian culture so eloquently.
- The gist of this Bosnian cabbage stew is to place the meat and vegetables in the pot in alternating layers until full. Then we simmer it for 30 minutes in your instant pot.
- Unlike other dishes that require constant checking and stirring, with this recipe, you leave it untouched until it's done cooking, and it's time to chow.
🤔What is Bosanski Lonac?
Bosnian locals call this savory stew Bosanski Lonac - literally "Bosnian Pot."It is a well-known dish of the Balkan cuisine, and it's considered one of Bosnia's national dishes due to its humble history and the cooking method that gives it depth and richness of flavor!
The traditional way of making this cabbage dish is in a clay or ceramic pot. And during the medieval times, you would see it in a pit or the fireplace.
But don't fret! This recipe does not require a clay pot, nor would you be asked to dig a hole and cook it over the fire! Unless you want to, that is.
It may look like an ordinary stew on the surface, but the taste and texture is anything but! You will encounter several variations of this Bosnian stew out there.
But one thing that has not changed, regardless of regional origin or family recipe, is the use of layered meat chunks and vegetables simmered until all the flavors and juices extract into a flavorful broth!
🛒 Ingredients and Notes
- Meat: Beef and lamb were the usual choices for this dish in Bosnia due to Islamic dietary laws. However, you can also use pork, veal, and poultry products on this dish. I am using pork and beef combo for this recipe to make the broth richer in flavor.
- Cabbage: this recipe uses green cabbage as they are best for stews and braises. Leave the red ones for coleslaws and salads!
- Potatoes: do not use starchy potatoes like Russet, as they will turn into a mushy mess when cooking for long periods or in high pressure. Choose those with medium to low starch content like Yukon gold or round white.
- Vegeta: It's an all-purpose seasoning made from a unique blend of the finest vegetables, herbs, spices, and select natural ingredients. Vegeta is a staple in the Balkan cuisine, and it's great for seasoning almost any meal. You can use salt or broth if you must.
⏲ Cooking Time
Whether you choose the pit, pressure cooker, stovetop, or slow cooker method, the recipe remains the same, only cooking time will vary: from 30 minutes to 7 hours. The choice is yours.
Cooking this dish the traditional way is well and good- as long as you can allot time and patience to do so.
🔪 Instructions
Instant Pot
If you have used this fantastic piece of a genius invention before, then you know how it can make your life so much easier!
Step 1: Drizzle the bottom of your (at least) 6 quart instant pot with vegetable oil. Add half the cabbage.
Step 2: Place the beef and pork over the cabbage.
Step 3: Layer the chopped onion, tomato, carrot, pepper, and garlic over the meat. Add the bay leaves, tomato paste, paprika, and peppercorns.
Step 4: Top with potato cubes and season with Vegeta or salt.
Step 5: Add the rest of the cabbage; pour in the water or broth.
Step 6: Close the lid and steam valve on the instant pot. Cook on high pressure for 30 minutes, and then allow the pressure to release naturally.
Dutch Oven
This stovetop option is more commonly used as an alternative because the equipment used are kitchen essentials. If you opt to cook this way, it will take 2-3 hours of cooking time.
- Follow steps 1 through 5 of the instant pot recipe, but using your Dutch oven.
- Bring to a boil, lower the heat, cover and simmer for 2 ½ hours or until meat is tender. Stir only before serving.
Slow Cooker
Put your trusted slow cooker to work as you go about your day.
- Follow steps 1 through 5 of the instant pot recipe, but using your crockpot.
- Cover and cook on low for 6 to 7 hours or high for 4 to 5 hours or until the meat is tender. Stir right before serving.
- This healthy dish is gluten-free and low in carbs, but if you want it keto-friendly, omit the potato.
- Want more veggies? Chopped celery, green beans, and cauliflower florets work well in this recipe.
- If you have leftovers, store them in an airtight container and reheat when ready. Stews taste better a day or two after cooking!
- If you're replacing water with beef broth, add only ½ teaspoon of salt.
- Instead of whole peppercorns, add ½ teaspoon ground.
- Refrain from adding too many herbs and spices to this dish. Authentic Bosnian cuisine uses these moderately.
- Don't worry if your pot is full to the top - the cabbage will cook down.
- You can pair it with homemade bread, biscuits, or mashed potatoes. Or choose a lighter accompaniment like a green salad.
❓ Frequently Asked Questions
This dish freezes beautifully! Divide it into single-serving portions, chill it thoroughly in the refrigerator first, then transfer to the freezer for up to 3 months.
Let the cabbage stew come to room temperature, place it in an airtight container(s), then store in the refrigerator for up to 5 days.
Yes, this recipe is easily halved. However, the leftovers are freezer-friendly, so why not cook more and have a meal ready when you're short on time?
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Bosnian Cabbage Stew Recipe
EQUIPMENT
- Chopping block
Ingredients
- 1 medium cabbage head, ca. 2lbs, cored and coarsely chopped
- 2 tablespoons vegetable oil
- 1 lb beef stew meat
- 1 lb pork stew meat
- 1 large onion, diced
- 1 large tomato, diced
- 1 large carrot, sliced
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon whole black peppercorns
- 1 teaspoon Vegeta or salt
- 1 large potato, diced
- 2 cups water or beef broth
Instructions
- Drizzle the bottom of an instant pot with two tablespoons of vegetable oil. Add half the cabbage and press down a bit with your hand.
- Place the meat over the cabbage, then layer the chopped onion, tomato, carrot, pepper, and garlic.
- Add the bay leaves, tomato paste, paprika, peppercorns, and Vegeta or salt.
- Top with potato cubes and rest of the cabbage. Press down again. Pour in the water or broth.
- Close the lid and steam valve on the instant pot. Cook on high pressure for 30 minutes, and then allow the pressure to release naturally for 15 minutes before a quick release.
- Stir before serving. Serve sprinkled with fresh parsley if desired.
Notes
- For the full recipe, your instant pot should be no smaller than 6 quarts.
- This healthy dish is gluten-free and low in carbs, but if you want it keto-friendly, omit the potato.
- If you're replacing water with beef broth, add only ½ teaspoon of salt.
- Instead of whole peppercorns, add ½ teaspoon ground.
- Refrain from adding too many herbs and spices to this dish. Authentic Bosnian cuisine uses these moderately.
- Want more veggies? Chopped celery, green beans, and cauliflower florets work well in this recipe.
- Don't worry if your pot is full to its maximum - the cabbage will cook down quickly.
- You can prepare all the vegetables the day before then layer and cook when required.
- You can pair this dish with homemade bread, biscuits, or mashed potatoes. Or choose a lighter accompaniment like a green salad.
- This dish reheats well. Stews taste better a day or two after cooking! Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- For Dutch oven and slow cooker cooking methods, please refer to the instructions in the post.
- For best results, read additional tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.
Nutrition
Update Notes: This recipe was originally published in May 2015 and updated in October of 2020 with new photos and recipe tips.
Ron says
Hi Jas, I made your Bosanski Lonac agan this past week. I used lamb this time and we loved it. This time I used the instant pot and used Spetskål (Swedish pointed cabbage) which is mild and sweet and paired well with the lamb.
Jas says
So glad to hear, Ron! Instant Pot is great for dishes that otherwise take hours to cook. Happy Holiday Season!
T says
Most Bosnians will not make it with pork, but rather with Lamb.
Jas says
There is no rule, so you can use any meat or combination of meats you prefer. I wouldn't say that most Bosnians don't cook it with pork, only those who follow Islamic religious restrictions. My father is Muslim but eats pork.
Karen says
I love the ingredients and the fact that it's time friendly, and makes a lot. My family loves this dish, and not just for winter months!
Jas says
That makes me so happy, Karen! Thanks for giving it a try and for stopping in! 😀
Ron says
What a tummy-warming stew recipe. We love our cabbage over this way and Vegeta is sitting in my pantry, so your Bosnian cabbage stew is getting made. I love the idea of slow cooking it stovetop and smelling it cook away. I just put stew meat and cabbage on my online grocer list, so with any luck, it will make our table next week.
Jas says
Definitely tummy and soul-warming, Ron. Hope you enjoy it as much as we do. Keep me posted! Stay warm, safe, and healthy!
Ron says
Jas, last night we devoured a bowl or two of your wonderful Bosnian cabbage stew. I had planned to cook it stovetop, but I got short of time and went the Instant Pot route.
A wonderfully hearty and tasty dish. I omitted the potatoes and added zucchini and parsnip. But, other than that, it was as per your excellent instructions. We enjoyed it with a loaf of fresh crusty sourdough and pickled beets. It was over the top good...
Jas says
Ron, you just made my day! I'm so happy to read this. 😀 Honestly, I haven't noticed a difference in taste between the IP and stovetop method. So glad you enjoyed it with pickled beets and fresh bread. My favorite accompaniments too! Thanks for the 5-star rating and kind feedback. Hugs!
Jas says
Yay! That makes me really happy! Thanks for trying 🙂
Have a blessed weekend David!
David Antonini says
Thankyou 🙂 it came out great!
Jas says
Hi David,
It is always better to use less water at first as cabbage will add some liquid during the process. If you think the stew is too thick, add more water and bring it to a boil. I love how you don’t really need to follow measurements by cooking (baking is a different story). Cutting meat in smaller pieces shortens the cooking time. I hope you give it another try and like it.
Thanks for stopping by and have a wonderful day! 🙂