Mutton with sweet cabbage

Small-cattle meat was already mentioned in 1799 by Slovenian writer Valentin Vodnik in his cookery book “Kuharske Bukve”. One of the dishes, which has been prepared in the countryside for ages, is a stew, based on a piece of sheep meat with bones. It is cooked together with carrots, onions, garlic, spices and finished with fresh cabbage and cooked potatoes. “Bravina” with sweet cabbage goes best with freshly baked bread.