Banska Kapama with whole chicken

1 kg minced meat pork
300 g pork ribs
hen 1
2 small cabbage sauerkraut
300 g blood sausage
1 and 1/2 cup (300 g) rice
3-4 heads (150 g) onion
250 g salo
1 tbsp (10 g) red pepper
15-20 peppercorns
Banska Kapama with whole chicken
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Chopped meat is mixed with chopped onions , rice, red pepper and salt to taste. Part of the mixture was filled previously cleaned and washed chicken, and the rest was wrapped dolmas in larger cabbage leaves. At the bottom of a large saucepan put sliced ​​salo, ribs and chopped core of cabbages. Put them on the chicken, and around it the dolmas. At the top is placed the blood sausage. The dish is sprinkled with crushed pepper, cover with cabbage leaves and pour in 1 and 1/2 cups of warm water. Cover the pan with the dough become a blur. After boiling, the dish is baked in a moderately hot oven for about 3 hours. Serve in the pan, as in the middle put the chicken and the blood sausage, and around - the dolmas.
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01 Dec 2002


And my Christmas Kapama is similar, but with Part I of minced meat and fill some red peppers. Bake it into stew in very low oven-lowest level, turn it late in the evening and in the morning you wake up the whole house smells of leaves!