Balkan Lunch Box
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Pasta with Veggies in White Sauce

· 3 Comments

Pasta with veggies in white sauce is lightning fast for those days when you want something quick, something healthy, something comforting. 

pasta in white sauce prep makaroni u bijelom sosu 000

A nice veggie dish. 

Recipe adapted from the one by Samir Hajdarevic

pasta in white sauce prep makaroni u bijelom sosu
000 pasta in white sauce prep makaroni u bijelom sosu

Pasta with Veggies in White Sauce

Aida
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 tablespoons butter
  • 10.5 ounces veggies peppers, green beans, carrots, corn, peas, etc. cleaned and diced
  • 15 ounces water
  • 7 ounces heavy cream
  • ½ teaspoon parsley
  • 1 teaspoon mustard
  • ½ bouillon or Vegeta
  • 1 ounce Parmesan grated
  • Pasta of your choice for 4 people

Instructions
 

  • In a deep pan heat butter on medium temperature. Add vegetables and water. Stir and cook 15 to 20 minutes or until vegetables are soft.
  • Add heavy cream, bouillon, mustard, Parmesan and parsley to vegetables stir, then bring to a boil. Let boil for a minute or two. Lower heat and continue cooking an additional 10 minutes.
  • Cook pasta based on box directions.
  • Combine and serve.

Video

Veggies in White Sauce (Povrce u Bijelom Sosu)

Notes

The time may vary depending on whether you're using fresh or frozen vegetables.
Tried this recipe?Let us know how it was!

Balkan Gourmet Hamburger

· 3 Comments

Balkan pljeskavice: gourmet patties for people who are tired of plain hamburgers! Tease your tastebuds with a balanced combination of meat and spices grilled to perfection, then adorned in a moist bun. 

balkan gourmet hamburger pljeskavica pljeskavice main

Everyone who tries pljeskavice agrees on this...

It's common knowledge the US brought bigger and better to the rest of the world. It has a monopoly on pretty much everything that's greater than the average. Except where it counts the most.

I'm, of course, talking about the hamburger.

It sounds unbelievable, I know! But hang in with me, I promise you won't regret it.

You see, far away from the US, there exist bigger, better, more moist, unforgettable hamburger patties. And they're called pljeskavice (singular: pljeskavica).

Don't worry about pronouncing these. Just remember they're good. They're really, really good. The name probably comes from the verb "pljeskati" or "to clap," as the meat is essentially "clapped" from one hand to another until it achieves a good grilling consistency.

Most importantly, they don't require much effort or accouterments. If you have some decent, fresh ground beef and a basic spice rack you're good to go.

P.S. A few more ground beef recipes we highly recommend are djulbastije (beef patties in bechamel sauce), good old (school) moussaka (potatoes and meat casserole), and one of my favorites, stuffed eggplant. 

Recipe by Samir Hajdarevic

balkan gourmet hamburger pljeskavica pljeskavice
balkan gourmet hamburger pljeskavica pljeskavice foodgawker
balkan gourmet hamburger pljeskavica pljeskavice 00

Balkan Gourmet Hamburger (Pljeskavice)

Aida
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Course Main Course
Servings 2

Ingredients
  

  • 1 pound fresh ground beef
  • ½ yellow onion minced
  • 1 teaspoon parsley
  • ⅓ teaspoon salt
  • ¼ teaspoon pepper
  • 2 lepinjas or larger hamburger buns
  • Sides: your choice!

Instructions
 

  • Combine all ingredients in a bowl and mix thoroughly with your hands for several minutes. Divide the mixture, and take the first half. Roll it into a (tennis sized) ball for a good minute or two. Then place in one hand and start "clapping" it from one hand to the other until you essentially have a large patty (about 6 inches in diameter). Repeat with the second.
  • Cover a cutting board with plastic wrap to prevent stickiness, and place your patties down. Shape more with your fingers if necessary. Pljeskavice should be smooth and evenly thick everywhere.
  • Fire up the grill. When it's deliriously hot, throw on your pljeskavice. Grill for two minutes on the first side, then flip and grill another 2 minutes. At this point, flip to the first side again and repeat the process, this time leaving the pljeskavice on for about 2-3 minutes on each side.
  • Two-three minutes before the end of grilling, cut the hamburger buns in half and place over the patties so they soak up the moisture.
  • Garnish pljeskavice with whichever hamburger sides you prefer.

Notes

You are also welcome to follow your own timing and preferences regarding meat wellness. Recommendations above are for medium to well done meat.
Traditional pljeskavice sides include yellow onion, tomato, cheese spread and pepper spread.
Tried this recipe?Let us know how it was!

Tuna and Egg Salad

· 8 Comments

Guaranteed to exchange your present tuna and egg salad recipe: fresh, infused with veggies, topped with a classic vinaigrette. Pin now so you remember to make it for lunch. 

tuna and egg salad salata od jaja i tunjevine 000

Tuna and egg salad is a light, fish salad you can take to a potluck and impress everyone with its (easy to do) arrangement. Alternatively, it's a great Saturday or Sunday option at home. Flavorful and versatile, it was made for summer.

People keep beautiful cookbooks. My sister for example. She has a sheet protector in which she keeps hundreds of loose pages, each a piece different from another. She's collected them over the years.

There is no organization to it.

She hears of a recipe and writes it down. Sometimes someone writes a recipe for her. She puts all of this in her pile. And puts the pile into the sheet protector. When she takes them out to look for a specific recipe, it's always a happy mess. Like when she looked for this tuna and egg salad. (This tuna salad was greatly inspired by the CroChef). Although she gets frustrated going through a hundred pages - where each one could be the recipe or not at all - she derives satisfaction of flipping through those chapters of her life. Her recipes are also her memories...

There is recipe for a a cake there, written just before she made it for my nephew's first birthday, nephew who is in college now. And chocolate squares which aren't allowed a moment to cool down before being devoured by a horde of hungry us.

My cookbook is this blog. I can't touch it, but I derive pleasure from looking through it, those rare times when I'm not thinking of a new recipe, or planning something just right to share with you. I love reading each of your comments, and suggestions. I like sharing stories with you, and hearing yours.

It's now been more than two years since I started this adventure. And it wouldn't have been possible without you. Thank you for being there. 🙂

(Hungry for more salads? Check out the Russian classic Salad Olivier, as well as Chicken and Veggie Salad.)

tuna and egg salad salata od jaja i tunjevine prep10
tuna and egg salad salata od jaja i tunjevine prep11
tuna and egg salad salata od jaja i tunjevine

Tuna and Egg Salad

Aida
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Servings 6

Ingredients
  

  • SALAD
  • 5 eggs
  • 10 young potatoes smaller
  • 1 cup corn kennels
  • 7 ounces canned tuna
  • 1 yellow onion medium
  • 1 to mato large
  • 1 tablespoon parsley
  • Lettuce optional

DRESSING:

  • 3.5 tablespoons oil
  • 1 tablespoon vinegar
  • ½ lemon juiced
  • ½ tablespoon salt
  • ½ teaspoon sugar
  • 1 tablespoon mayo

Instructions
 

  • In a smaller pot, bring eggs to boil on high, then lower heat and let boil for 15 minutes. Meanwhile, peel potatoes and place in another pot. Bring potatoes to boil on high, lower the temperature and check to see whether they're done. Potatoes are ready when you can stab them with a fork easily but they are not falling apart. Finally, bring corn kennels to a boil in another small pot and remove from heat.
  • Drain eggs, potatoes and corn. Peel and cut eggs into rounds the thickness of 2-3 pennies stacked together. Cut potatoes into rounds the same way as eggs. Mince onion.
  • Dice the tomato, mince parsley, combine and leave aside for the top of the salad.
  • Make the dressing by combining all ingredients and whisking them well.
  • Take a large bowl and start layering your salad. You should have a total of two to three layers of everything. Start with potato rounds, add tuna, then eggs, corn, and onion. Then top it generously with the dressing. Repeat once or twice, depending on how many ingredients you have left. Top each layer with the dressing.
  • Once you are finished add the tomatoes and parsley on top.
  • Keep in the fridge until you are ready to eat it, and eat it the same day.

Video

Tuna & Egg Salad Recipe

Notes

If you opt for lettuce, start with it as the first layer. Make sure to chop it up so it doesn't take over the bowl.
Tried this recipe?Let us know how it was!

Mint Cordial

· 6 Comments

Is there anything more revitalizing on a hot day than a mint drink (in our case mint cordial)? This syrup will change the way you make your juice, mojito, and more. Mint, water, sugar and citric acid are all you need for this sip from heaven. 

mint juice djus od mente

You probably noticed I've gone agriculture on you lately, with the healthy cordials (like the elderflower cordial or zova) and juices (remember the fermented juniper berry juice or smreka?) you can easily make, beverages that'll top any drink you buy at the store. Most of these plants come from my sister's garden, so really, she's to blame for today's mint cordial. (Oh yes, if you're wondering how mint tea is made, well here it is.)

mint juice prirodni djus od mente foodgawker
mint juice prirodni djus od mente

Mint Cordial (Djus od Mente)

Aida
5 from 1 vote
Print Recipe Pin Recipe
Course Beverage
Servings 35

Ingredients
  

  • 3-4 pounds sugar
  • 68 ounces water
  • ½ teaspoon citric acid powder
  • 1 pound fresh mint leaves

Instructions
 

  • Pour sugar into a larger pot and add water. Bring to boil on medium. Immediately bring the temperature down to lowest, and simmer for 30 minutes. Stir occasionally with a wooden spoon.
  • Take pot off the stove and add the citric acid in. Stir again.
  • Wash mint leaves and (optional) cut them into smaller pieces. Put them into the syrup, and put the lid on the pot. Leave out for 24 hours.
  • The following day, heat oven to 250F. Take two 1-liter glass bottles and wash in soapy water. Rinse, pat dry and line on a thin pan. Place in the oven for 15 minutes. This will sterilize them.
  • Take the bottles out carefully. Transfer syrup into bottles through a strainer or a gauze. Keep the syrup in a cold and dark place for up to a few weeks.
  • When ready to serve, add 3-4 tablespoons to a cup and top with mineral or regular water.

Notes

Adjust the amount of sugar to taste. Add a little more citric powder for a stronger flavor.
Tried this recipe?Let us know how it was!

Easy No Mayo Potato Salad with Eggs and Onions (Krompir Salata) [Balkan-Style, With Vinagirette]

· 10 Comments

Easy no mayo potato egg salad is a terrific Balkan salad, often served with fish and seafood. Known locally as krompir (krumpir) salata, it's topped with olive oil and lemon vinaigrette, easily making it a great standalone dish. Shall we?

Bowl with potato salad on a granit background.
[feast_advanced_jump_to]

Background

Balkan no mayo potato salad with eggs - krompir or krumpir salata - is a delicious, hearty dish usually served with fish or seafood, and other proteins. It's consumed throughout the region, especially during the summer months.

Easy to make, the salad consists of boiled eggs and potatoes, raw onion, and a classic vinaigrette. Olive oil plus lemon vinaigrette brings out the buttery-ness of potatoes while being a perfect alternative to heavier mayo dressings.

This potato egg salad is a great side dish for salmon, cod, trout, calamari, and mussels. Moreover, it goes great alongside chicken, or beef too. We love to eat it by itself, with fried dough balls, or in between slices of warm homemade bread.

Ingredients

Here are all the ingredients you'll need to make our no mayo potato salad (krompir salata) with eggs and onions.

Onion, eggs, lemon, potatoes, seasonings and oil on a granit background, overhead photograph.
  • Potatoes: Starchy or combination potatoes like the Russets and Yukon Gold will produce a more buttery taste. (That's usually our choice.) For a crispier, fresher taste, choose waxy fingerlings or red potatoes.
  • Eggs.
  • Onions: White or yellow onions go best with this salad.
  • Lemon and/or Vinegar: Choose one, the other, or both.
  • Oil: Olive, avocado, vegetable, or sunflower work best. Avoid coconut.
  • Salt and pepper.
  • Parsley. Fresh or dried.

Instructions

Here are simple instructions for the no mayo potato salad with eggs and onions.

Four photos side by side of eggs and potatoes being cooked and drained

Step 1. Cook potatoes and eggs.
Step 2. Take the eggs out. Then take the potatoes out.

Six photos of ingredients being cut for the salad.

Step 3. Strain and peel.
Step 4. Cut potatoes, eggs, and onion.

Four photos of vianigrette being prepared and then mixed with potatoes.

Step 5. Prepare the vinaigrette.
Step 6. Combine.

Variations

Here are some simple variations for the no mayo potato salad (krompir salata/ krumpir salata).

  • Add or subtract eggs.
  • Add or subtract onion.
  • Add chives.
  • Add another dressing.

More Salads

In addition to our no mayo potato salad, here are a few more salads we love!

  • Russian Salad or Salad Olivier
  • Grated Apple and Carrot Salad [Two Ingredients, Ten Minutes]
  • Shopska Salad
  • Roasted Red Pepper Salad [With Garlic and Olive Oil]

Handling

Handling no mayo potato salad (krompir salata) is easy. Here are a few tips.

  • Serving: if you prefer, you can cool the potato salad in the fridge for 2-3 hours before serving. Alternatively, serve warm alongside fish, seafood, or another protein of choice.
  • Storing: store in an airtight container in the fridge for up to 24 hours.
  • Freezing and reheating: a big no-no!

Recipe FAQ

Is it ok to leave skin for potato salad?

Depends on the type of potatoes you are using.

If using starchy or combination potatoes (like Russet or Yukon Gold), it's best to take the skin off after cooking them.

Waxy potatoes, however, taste better with the skin on. (Some of these include red potatoes, fingerlings, and young potatoes.)

Is potato salad good after 3 days in the fridge?

If transferred to the fridge within 1-2 hours of cooking, no mayo potato salad (krompir salata) keeps for up to 3 days. You may whip up a little more vinaigrette.

However, we don't recommend keeping it in the fridge longer than 24 hours as the taste deteriorates after this time.

Why is my potato salad bland?

This usually means that the potato salad (krompir salata) wasn't seasoned enough. You can make more vinaigrette or add more salt and/ or pepper.

Should I rinse potatoes for potato salad?

Yes. Especially if you plan to eat the skin.

Thoughts?

If you make today's no mayo potato salad with eggs and onion (krompir or krumpir salata) and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno, Dobar Tek, and Bon Appetit!

Bowl with potato salad on a granit background.

No Mayo Potato Salad with Eggs and Onions (Krompir Salata)

Aida
Flavorful and easy Balkan-style potato salad (krompir or krumpir salata), enriched with eggs and topped with a classic vinaigrette. Perfect with seafood, other proteins, or on its own.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine Bosnian, Croatian, Montenegro, Serbian
Servings 4
Calories 520 kcal

Ingredients
  

Potato Salad

  • 5-7 potatoes (about 1.5lbs or 750g) Russet or Yukon gold for a more buttery flavor, red potatoes for more of a crisp; look for potatoes that are roughly the same size
  • 4-5 eggs
  • ½-1 yellow onion medium; substitute with white onion, avoid red

Vinaigrette

  • 2 tablespoons lemon juice substitute with vinegar or another acid
  • 7 tablespoons olive oil or sunflower, vegetable or avocado, avoid coconut
  • 1 teaspoon dry parsley or 1 tablespoon fresh, minced
  • salt and pepper to taste we recommend ½ teaspoon ground pepper and about ½-1 teaspoon salt

Instructions
 

Prepare the salad

  • Place potatoes and eggs in a large pot filled with water. Bring to a boil. After about 15 minutes, take the eggs out and place them in a bowl with cold water (or ice) to cool.*
  • Continue cooking potatoes for a few more minutes, until fork tender. Then transfer to a bowl with eggs to cool for just a moment, until you can peel them. (If you're keeping the skin on, let them cool on a plate, not in water.)
  • Strain the potatoes and peel. Cut into rounds. (If small, you can quarter them.) Peel eggs and also cut into rounds. Peel and thinly slice the onion. Combine into one bowl.

Prepare the Vinaigrette

  • In a small bowl, combine lemon juice, olive oil, and seasonings. Whisk well until the mixture integrates.

Combine

  • Pour the vinaigrette over the salad, and gently mix the ingredients until the vinaigrette and ingredients completely integrate.

Handling Tips

  • Serve cold or warm, based on your preference. If serving cold, cool in the fridge for an hour before serving. This potato salad is a great fish, seafood, or a protein side.
    Store in an airtight container in the fridge for up to 24 hours. Don't freeze!

Notes

  • Note 
If you're running low on time, you can peel potatoes and slice or coarsely dice them ahead of cooking. However, take them out of the water as soon as they're finished cooking so they don't "drink" the water up and crumble. 
  • Cooking Time
Cooking time is an approximation, and it will depend on when the potatoes are fork tender, and whether you're cooking them already peeled and cut, or with the skin on.
  • Vinaigrette
Ingredient volumes are just a suggestion. We prefer 1:3.5 acid to fat ratio. (In this case we have lemon and oil.) It has a slightly more acidic taste. You can double the ingredients for more dressing, or adjust them per your taste. 

Nutrition

Serving: 1of 4Calories: 520kcalCarbohydrates: 35.7gProtein: 15.3gFat: 35.9g
Tried this recipe?Let us know how it was!

More Recipe 💙

  • Burek
  • Balkan Meza: Tapas-Style Appetizer Platter [Meat and Cheese Tray, Charcuterie Board]
  • Fried Dough Balls (Uštipci) [No Yeast]
  • Stewed Okra (Bamija, Bamya)

Oven Lemon Chicken

· 14 Comments

Oven baked lemon chicken: the best way to impress your dinner guests. Incredibly easy to make but I won't tell if you don't! 

pecena piletina sa krompiricima oven baked chicken

Oven baked lemon chicken is one of those recipes I've seen around for years, but was intimidated to take on. It looks too good to be easy to make. Fresh chicken infused by spices, caressed by fingerling potatoes that swim in its juice... Lemon squeezed to its last breath for the freshness it gives... How can this be simple? (Btw, something else that goes great with lemon is fish and other seafood.)

But somehow it is.
Recipe by Samir Hajdarević.

20160629-preparation oven baked lemon chicken limun piletina sa krompirom
pecena limun piletina sa krompiricima oven lemon chicken
piletina pecena sa limunom i krompiricima oven baked chicken

Oven Lemon Chicken (Pečena Piletina sa Limunom)

Aida
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 pounds fingerling potatoes
  • 1 medium sized whole chicken without giblets
  • 2 lemons
  • 2-3 tablespoons seasoned salt
  • 2-3 tablespoons parsley
  • 2 tablespoons basil
  • 5 garlic cloves minced
  • Oil

Instructions
 

  • Wash and peel potatoes. Cut in half or quarters depending on their size. Place in a bowl with 1 tablespoon seasoned salt, 1 tablespoon parsley, 1 tablespoon basil, and 2 minced garlic cloves. Add a tablespoon or two of oil, mix well and set aside.
  • Wash the chicken really well. Pat dry and transfer to a cutting board. Cut in a few places along the breast and legs (see the photo). Take the remaining spices (seasoned salt, parsley and basil), and smear over it on all sides really well. Take the remaining cloves and place in the orifices you made earlier by cutting. Wash lemons really well leaving the skin on. Cut into eights. Place one cut lemon inside the chicken (as much as it will fit), and set the remaining one aside.
  • Heat oven to 480F. Generously oil a 9X13 baking pan, place the chicken inside, and spread the potatoes around it evenly. Oil the chicken and potatoes. Add one cup of water into the pan. Take the last lemon, and squeeze all the juice evenly over the chicken and potatoes. Place the remains into the pan.
  • Place the pan into the oven, and bring the temperature down to 395F. Bake for 55 minutes or so, turning the chicken around once or twice.
  • Bring the temperature up to 450F again, and bake for 10-15 more minutes.

Notes

You may need a different sized pan - base it how on large your chicken is.
Tried this recipe?Let us know how it was!

Kupus Salata - Balkan Cabbage Salad

· 4 Comments

Kupus salata, or fresh (raw) cabbage salad, is the most popular side salad in the Balkans, served in homes and restaurants alike. Loved for its simplicity, this no-mayo green (or red) cabbage salad is the perfect blend of freshness and taste. Shall we?

[feast_advanced_jump_to]
A hand holding a forkful of cabbage salad.

Background

Cabbage salad, or kupus salata, is a salad that's served in almost every restaurant in the Balkans. Made with fresh cabbage (primarily green, sometimes red cabbage), and combined with a minimalistic dressing, kupus salata is a great alternative to coleslaw.

It's best described as delicious, crunchy, and refreshing! Indeed, this raw cabbage salad is just the right salad to serve along the heavier dishes like baked beans, cutlets, dumplings, sarma, stews, ćufte meatballs, and others.

While the cabbage salad (kupus salata) doesn't take a lot of time to put together, there is a waiting period. We recommend starting the cabbage salad first, before the main course.

Why You'll Love It

There are a million reasons why you'll love our cabbage salad (kupus salata), and here are just a few:

  • Cabbage is a Superfood! Jam-packed with fiber, antioxidants, vitamins (C and K), and anthocyanins, it supports digestion, lowers obesity risks, and promotes health.
  • Low in Calories! If you're into volume eating (and who isn't!), cabbage salad is the perfect guilt-free addition side to any meal. Full of flavor, but not calories.
  • Versatile and Simple! Minimalist dressing, easy to make, and spectacular alternative to coleslaw.... what's not to love?

Ingredients

Here are the ingredients for cabbage salad (kupus salata) the way it's done in the Balkans.

Ingredients for cabbage salad on a honeycomb background: cabbage, vinegar, oil, sugar and salt.
  • Cabbage: Look for a sturdy, fresh, smaller head of green cabbage. Substitute with red cabbage, (although green is preferred).
  • Vinegar: Regular or apple cider vinegar both work. Substitute with lemon juice. (If you have all three, go with ACV.)
  • Oil: Vegetable, sunflower, or olive oil. Avoid coconut oil as it hardens when cold.
  • Salt: Table or sea salt. (Smaller grain salt is better.)
  • Sugar: Granulated white sugar works best, and only a pinch is needed. Avoid powdered sugar, honey, and syrups.
  • Optional: shredded carrot, tomatoes, pepper (bell), parsley, and/or black pepper.

Instructions

Here are the instructions for making the raw cabbage salad (kupus salata). The recipe is as simple as they come.

Two photographs, side by side, of cabbage on a wooden cutting board. One whole, one shredded.

Step 1. Remove 2-3 outer leaves from a cabbage head. Quarter, and then shred cabbage using a knife, mandoline, or a grater.

Two photographs, side by side, of a cabbage salad in a metal bowl.

Step 2. Transfer to a large bowl. Add vinegar and oil. Lightly squeeze. Let sit for at least 30 minutes, and up to an hour.

Two photographs, side by side, of a cabbage salad in a metal bowl.

Step 3. Add salt, plus a pinch of sugar to the salad. Toss well. Serve.

Expert Tips

  1. Cutting or Shredding Size. When cutting or shredding the cabbage, cut them approximately the same size. Large pieces won't get seasoned properly. Small pieces turn to mush.
  2. Few Ingredients. Although the salad is versatile, and more ingredients can be added, cabbage salad (kupus salata) is meant to be enjoyed with as few ingredients as possible.
  3. Squeezing and Waiting Time. 'Younger' green cabbage needs less of a squeeze at the start, and less of a waiting time. Fall, whiter cabbage needs more of a squeeze and waiting time. Red cabbage, being the sturdiest and hardest, needs the most.
A stainless steel bowl with cabbage salad and a fork above it holding more salad.

Handling

Serving: Serve cabbage salad (kupus salad) cold. It complements most main courses, from soups to heavier dishes.

Storing: Cabbage salad (kupus salata) is supposed to be consumed fresh. Store in the fridge for up to a few hours, after which it, unfortunately, turns to mush. Discard any moisture that accumulates. Taste it and adjust the seasonings (if needed).

Recipe FAQs

What's the difference between coleslaw and cabbage salad (kupus salata)?

Cabbage salad (kupus salata), is made with shredded raw cabbage plus a light vinaigrette dressing. It's light, fresh, and crunchy. Although you can add more ingredients, it's usually made just with cabbage.

Coleslaw is a shredded cabbage salad usually made with more ingredients, and a heavier, mayo-infused dressing.

Is cabbage salad good for you?

Yes! Cabbage salad (kupus salata) is nutritious, and packed with vitamins C and K. It has a high amount of fiber, and antioxidants. Additionally, it's high in water content which keeps you hydrated and energized, while its sulfur compounds promote detoxification.

Other Salads

Tried, true, and tested! Best salads on the blog:

Thoughts?

If you made our fresh cabbage salad (kupus salata) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!

Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.

Prijatno, Dobar Tek, and Bon Appetit!

A hand holding a forkful of cabbage salad.

Kupus Salata - Balkan Cabbage Salad

Aida
Quintessentially Balkan, raw green or red cabbage salad (kupus salata) with a vinaigrette is easy, refreshing, crunchy, and appetizing!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Total Time 1 hour
Course Appetizers, Salad
Cuisine Bosnian, Croatian, Macedonian, Montenegro, Serbian
Servings 3
Calories 213 kcal

Ingredients
  

  • 1 smaller sturdy cabbage head (about 4-5 cups of shredded cabbage) preferably green or white cabbage; substitute with red
  • 1.5 tablespoons vinegar (about 20-25 milliliters) ACV or regular, substitute with lemon juice
  • 4 tablespoons oil (about 60 milliliters) vegetable, sunflower, or olive oil, avoid coconut
  • 1-2 teaspoons salt* table salt or another small grain salt works best
  • ½ teaspoon granulated white sugar avoid substitutes
  • Optional: shredded carrot, tomatoes, pepper (bell), parsley, and/or black pepper

Instructions
 

  • Remove 2-3 outer leaves from a cabbage head. Quarter the head, cut out the thick root in the middle, and discard. Shred cabbage into small pieces using a knife, mandoline, or a grater. (Depending on the volume of the salad you're making, and the size of your cabbage head, you may not need the entire cabbage head. Only shred how much you'll need.)
  • Transfer to a large bowl. Add vinegar and oil. Lightly squeeze to help the cabbage 'sweat out' some moisture while remaining crunchy. Let sit for at least 30 minutes, and up to one hour.
  • Add salt, plus a pinch of sugar to the salad. (If you're putting in more ingredients, add them now.) Toss well. Adjust seasonings and dressing to your taste. Serve.
  • Serving: Serve cabbage salad cold. It complements most main courses, from soups to heavier dishes.
    Storing: The salad is supposed to be consumed while fresh and it's preferred not to be stored for later. If you must, store it in the fridge for up to a few hours, but discard any moisture that accumulates. Taste it and adjust the seasonings (if needed). Note that the salad will be soggier if you store it.

Notes

  • Ingredient Notes
Dressing and seasonings can be adjusted to your taste. These are just the volumes we find that work well. 
Red cabbage will need a longer waiting period and a little bit more of a squeeze at the beginning. 
  • Nutrition Information
Nutrition information is only an estimate based on 3 servings using sunflower oil. 
  • Expert Tips
  1. .When cutting or shredding the cabbage, cut them approximately the same size. If the pieces are too large, they won't get seasoned properly. If they're too small, they'll turn into a mush.
  2. Although the salad is versatile, and more ingredients can be added, this salad is meant to be enjoyed with as few ingredients as possible. It's great precisely because it's simple.
  3. 'Younger' green cabbage needs less of a squeeze at the start, and less of a waiting time. Fall, whiter cabbage needs more of a squeeze and waiting time. Red cabbage needs the most waiting time and squeezing. 
  • Cabbage Salad Version 2 
The version presented above is the one restaurants use. There is another, very similar version. Here, the salt and dressing switch places, and the salt is added first. 
  1. Remove 2-3 outer leaves from a cabbage head. Quarter the head, cut out the thick root in the middle, and discard. Shred cabbage into small pieces using a knife, mandoline, or a grater. 
  2. Generously salt all over, then squeeze lightly so the salt is spread everywhere evenly. Let sit for at least 30 minutes and up to an hour.
  3. Squeeze extra juice from the cabbage and discard. Transfer cabbage to a serving bowl. Add oil and vinegar to taste. (If you're putting in more ingredients, add them now.) Toss well. Serve.

Nutrition

Serving: 3gCalories: 213kcalCarbohydrates: 12gProtein: 2gFat: 18gSodium: 428mgPotassium: 366mgFiber: 3gSugar: 7gVitamin A: 1655IUVitamin C: 85mgCalcium: 68mgIron: 1.2mg
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Easy Vegetarian Stuffed Peppers with Potatoes [Oven Baked, No Rice, Gluten-Free, and Tomato Sauce-Free]

· 2 Comments

Vegetarian stuffed peppers are a guaranteed crowd-pleaser! Filled with tender potatoes, our healthy stuffed peppers are not only gluten-free but are also without tomato sauce, rice, and rice substitutes. Shall we?

Cast iron pan filled with yellow stuffed peppers and a kitchen towel on a gray background.
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Background

The Balkans is known for its amazing peppers and many tasty pepper dishes.

From the classic peppers stuffed with ground beef to everyone's favorite pepper and eggplant spread ajvar, peppers are even fermented as a salad.

A great example are today's delicious, no-rice, vegetarian stuffed peppers!

Locally known as paprike punjene krompirom, these Mediterranean-inspired healthy stuffed peppers are a delightful combination of hearty flavors and creamy texture.

Instead of the usual boring rice substitutes, here we have perfect pepper stuffing made from soft, velvety potatoes making each bite a heavenly experience.

Plus, this oven baked casserole doubles as a flavorful main course and a decadent side dish!

It bears repeating: today's healthy vegetarian stuffed peppers are without rice, without tomato sauce, and are completely gluten-free!

Ingredients

Here's the kick! Our scrumptious healthy stuffed peppers require only four ingredients + herbs and seasonings.

Ingredients on a gray background: heavy cream, oil, peppers, potatoes, herbs and seasonings.
  • Peppers:

What peppers should you use for these healthy stuffed peppers? Depending on where you live, look for:

  • sweet bell peppers (US, UK, NZ, AU),
  • European sweet peppers or sweet Italian peppers (Western Europe),
  • paprika babura (the Balkans),
  • and capsicum (Asia).

(If you call them differently, please let us know in the comments!)

All of these are pretty much the same pepper, although they slightly vary in color. In taste, they range from sweet to somewhat hot.

The best peppers to stuff are on the sweeter side, smaller, and approximately the same size.

(Side note: we usually skip the dark green peppers as they tend to be sour.)

  • Potatoes:

Russet, Yukon Gold, Kennebec, or Bintje work best. Dice them small so they bake thoroughly. Think the size of a quarter of a die.

  • Heavy Cream:

Regular heavy cream is best. Exchange with a vegan equivalent as long as consistency and textures are similar.

  • Oil:

Vegetable, sunflower, avocado, coconut (melt beforehand), and/or olive oil (not our favorite for this dish) are your choices here.

  • Herbs and Seasonings:

Parsley is perfect for the stuffing! Also, use some stock powder, Vegeta, or a bouillon cube (crushed) to bring the flavors together. Finish it off with some black pepper for the kick.

(Tip: in Balkan cuisine black pepper is used to elevate potato taste. See burek.)

Instructions

Wondering how to make these healthy stuffed peppers in the oven? You're just a few steps away from the most delicious dinner yet!

Four images of peppers being washed under water.

Step 1: Wash the peppers. Take one, push the stem in, then pull it out and discard. Repeat for all. Wash out the seeds keeping the peppers intact. Heat oven to 430°F (220°C).

Four photographs of potatoes cut and prepared for stuffing.

Step 2: Peel and dice potatoes. Mix with herbs, seasonings, and 2-3 tablespoons of heavy cream. Stuff each pepper to the top. Oil the baking pan generously.

Four photographs of peppers prepped for baking and baked.

Step 3: Transfer your healthy stuffed peppers to the baking pan. Add any remaining stuffing. Add a glass of water. Bake.

Step 4. Flip peppers around after 15 minutes so they can blush on the bottom side as well.

Two photographs of peppers side by side.

Step 5. About 30 minutes after you put the peppers in, lower heat to 400°F (200°C). Pour the remaining heavy cream over your vegetarian stuffed peppers and bake another 20-ish minutes.

Handling

Serving: serve with a dollop of sour cream (if desired), a side of fresh salad, and bread. Consider adding a side of meat, such as cutlets or breaded chicken for protein.

Storing: this dish is tastiest the day it's made. However, it keeps up to 24 hours in the fridge. Cover with foil and transfer to fridge when it cools down.

Reheating: reheat using your preferred heating method. Microwave and oven both work well.

Freezing: look at FAQ.

Recipe FAQ

Can you freeze vegetarian stuffed peppers?

When thawed, baked peppers turn soggy, so we don't recommend freezing them.

What to serve with vegetarian stuffed peppers?

If you opt to have these healthy stuffed peppers as a vegetarian dish, you can serve themadd a dollop of sour cream, a fresh or fermented salad, and homemade bread.

Otherwise, you can fortify this dish with some protein like cutlets, or breaded chicken.

Should I boil peppers before stuffing them?

No. They bake for long enough to achieve a perfect consistency. If you boil and bake them for the same dish they'll be overprocessed and soggy.

Why are my peppers watery?

Peppers have a high water content. Other than consuming them fresh, or fermenting them, they will always be more "watery" than other vegetables.

Keeping that in mind, our vegetarian stuffed peppers have the perfect pepper consistency that combines softness and perfect gritty potato stuffing.

Don't add too much water and/ or heavy cream, however, or you may risk adding too much fluid to the casserole. Just follow our directions and these healthy stuffed peppers will be every foodie's dream.

Do you eat stuffed peppers hot or cold?

All baked stuffed peppers are best when consumed hot. The only stuffed peppers that are tasty when cold are fermented peppers. (These are usually stuffed with cabbage or cheese.)

Why do my stuffed peppers taste bland?

Baked peppers are mild and they depend on good seasonings to come into their own. Try our healthy stuffed peppers for an example of how peppers are anything but bland.

Other Stuffed Vegetables Recipes

Thoughts?

If you made vegetarian stuffed peppers with potatoes and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!

Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.

Prijatno and bon appetit!

(Adapted from the recipe by S. Hajdarević)

Cast iron pan filled with yellow stuffed peppers and a kitchen towel on a gray background.

Easy Vegetarian Stuffed Peppers

Aida
Gluten-free, rice-free, and tomato sauce-free vegetarian stuffed peppers with a hearty potato-based filling.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Vegetarian
Cuisine balkan, Bosnian
Servings 4
Calories 911 kcal

Ingredients
 
 

  • 4-5 potatoes larger
  • 12-14 bell peppers smaller, the size of a ½ tennis ball, or 8-10 larger ones
  • 2 tablespoons fresh parsley minced, or 2 teaspoons dried
  • ½ teaspoon black pepper
  • 1 tablespoon stock powder or a bouillon cube, crushed, or Vegeta
  • 7-8 ounces heavy cream divided
  • 4-5 tablespoons oil divided
  • salt to taste

Instructions
 

  • Wash and decore the peppers. You can use a knife, or push the stem in with your thumb, and slowly pull it out and discard. Wash out the seeds keeping the peppers intact. Heat oven to 430°F (220°C).
  • Peel potatoes and dice small (think the size of quarter of a die). In a medium sized bowl combine potatoes, herbs, seasonings, 2-3 tablespoons of oil, and 2-3 tablespoons of heavy cream. Mix well. Stuff the peppers with the stuffing to the top. Generously oil your baking pan with remaining oil.
  • Layer stuffed peppers into the pan. (Optionally, flip them around so they get a light film of oil). If you have stuffing left over, pour it in between the peppers. Add one cup of water and place the pan in the oven. Bake for 15 minutes.
  • By now the peppers will blush, so flip them upside down. Continue baking for another 15 minutes. (If they blushed too much you can lower the temperature to 400°F or 200°C. If not, keep the temperature the same.)
  • About 30 minutes of baking lower the temperature to 400°F or 200°C (if you haven't already). Add the remaining heavy cream. Mix and flip peppers around if necessary. Return to the oven for another 15-20 minutes. Taste the potatoes to check whether they're done, and there should some liquid left in the pan.
  • Serve with a dollop of sour cream (if desired), a side of fresh salad, and bread. Consider adding a side of protein. Store: in the fridge for up to 24 hours. (Wait for the dish to cool down, cover with foil, and then transfer to the fridge.) Reheat using your preferred heating method. Do not freeze!

Video

Potato Stuffed Peppers (Paprike Punjene Krompirom V2)

Notes

  • Ingredients:
Peppers: The best peppers to stuff are on the sweeter side, smaller, and approximately the same size. Skip the dark green peppers as they tend to be sour.
Potatoes: Russet, Yukon Gold, Kennebec, or Bintje work best. Dice them small so they bake thoroughly. Think the size of a quarter of a die.
Heavy Cream:  Regular heavy cream is best. Exchange with a vegan equivalent as long as consistency and textures are similar.
Oil: Vegetable, sunflower, avocado, coconut, or olive oil. 
Herbs and Seasonings: Parsley, stock powder (or Vegeta), and black pepper. 

Nutrition

Serving: 1of 4Calories: 911kcalCarbohydrates: 104.5gProtein: 12gSaturated Fat: 22.4gCholesterol: 101mgSodium: 314mgPotassium: 2675mgFiber: 16.8gSugar: 26.3gCalcium: 80mgIron: 4mg
Tried this recipe?Let us know how it was!

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