Rize Cabbage Dish

Rize cabbage dish is a nutritious and filling traditional meal that holds an important place in the culinary culture of Rize province in Türkiye, prepared using black cabbage (black beet). It is commonly consumed during the winter months.

Product Description and Distinctive Features

Rize cabbage dish is a traditional stew made with black cabbage, cracked corn (or cornmeal), dried beans, and animal fat or butter; sometimes meat is also added. Its distinctive feature lies in the preparation of black cabbage, which is blanched to reduce its bitterness and then slowly cooked until it achieves a soft texture. Locally, the dish is also known as "beet dish". The uniqueness of the dish arises from the combination of corn products, animal fats, and durable green vegetables such as black cabbage.

Preparation Method

Ingredients

• 1 large bunch of black cabbage (black beet)
• 1 glass of cracked corn or cornmeal
• 1 glass of boiled dried beans
• 1 large dried onion
• 1 tablespoon of butter (or animal fat)
• 1 tablespoon of tomato paste (optional)
• Salt, red pepper flakes, black pepper
• Sufficient hot water

Preparation and Cooking Process

The black cabbage is washed thoroughly with plenty of water after removing the stems, then sliced into thin strips. To reduce its bitterness, it is blanched for 5–10 minutes and drained. The dried onion is finely chopped and sautéed in butter. If desired, tomato paste is added and stirred in. The sliced and blanched black cabbage is then placed in a pot and briefly sautéed. The boiled dried beans and cracked corn are added and mixed well. Enough hot water is poured over the mixture to cover it, and the dish is cooked over medium heat for approximately 45–60 minutes until all ingredients become tender. At the end of the cooking time, the consistency is checked; if needed, a little more water is added and the dish is boiled for a few additional minutes. It is served hot.

Consumption and Cultural Context

Rize cabbage dish stands out as a nourishing and long-lasting meal that helps people withstand the harsh winter conditions of the Black Sea region. It is typically served with cornbread or pickles. It is still widely prepared in traditional village kitchens throughout the region. As with many dishes in Black Sea cuisine, the use of locally produced corn and cabbage also makes this dish significant from a sustainability perspective.