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Trnovo sauerkraut (pickled cabbage) is at its very best in December.

A white plate on a light and dark green base. On the plate, there are roasted cabbage leaves, garnished with slices of onion and sprinkled with hazelnuts.

© Suzan Gabrijan

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    0:20 h

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Stew it with apples to accompany a classic Carniolan sausage or pork rind dumplings or serve it up with crumbly buckwheat žganci (a kind of coarse polenta) drizzled with cream. Alongside the sauerkraut on the stalls of the Trnovo cabbage growers, you will often find beautiful firm heads of cabbage that are just crying out for a modern interpretation, just like in this recipe.


  • 1 small head of cabbage
  • 1 can of white beans
  • 1 tablespoon tahini
  • 1 clove of garlic
  • half a lemon
  • a pinch of cumin
  • salt and pepper
  • 10 hazelnuts
  • parmesan


Cut the head of cabbage lengthwise into quarters, and quickly fry them in olive oil in a fairly hot pan.

Make hummus from white beans: put the beans, garlic, tahini, a few drops of lemon, cumin, salt and pepper in a multi-purpose food processor and mix quickly.

Roast the hazelnuts in a pan and crush them into small pieces in a mortar.

Spread the white bean hummus on a plate, place the cabbage on it, sprinkle with hazelnuts and grate some Parmesan cheese on top. For those of you who like it spicy, we recommend a few drops of chili oil, and for additional freshness, you can add a few slices of fresh red onion.