Rosa Cooking

Black cabbage and polenta

This is an old dish that used to be cooked in Crikvenica. It is still unknown where black jelly is eaten, it is known that in some parts of Croatia it is used as fodder, and this is exactly what raised our grandparents.

Preparation steps

  • Soak the beans the day before and cook them with dried meat the next day
  • Cut the black cabbage into thin noodles, wash and also bring to a boil separately
  • Shortly before the beans are cooked, cut the potatoes into small cubes and drain the black cabbage and put it to cook together with the potato beans and dried meat.
  • Separately in a frying pan, fry onion and garlic in oil, add finely chopped bacon and tomato concentrate, fry all this briefly until the concentrate gets a dark red color, then add a tablespoon of flour and pour all the water in which the beans are cooked to get a compact mixture. Stir this mixture back into the beans and greens and cook for another twenty minutes. Add salt and pepper as desired.
  • Cook the polenta according to the instructions, as a side dish to this dish. I like to put some dill in the water where I cook the polenta.


This black cabbage, or black cabbage in our country, used to be pickled in the same way as white cabbage and prepared in this way. Such sour black cabbage prepared in this way in Crikvenica is called PARENICA.