Bayburt Sour Cabbage Product Description and Distinctive Features: Bayburt Sour Cabbage is a flavorful and tangy traditional dish made by simmering pickled cabbage, salted dried bone-in meat, bulgur, tail fat, butter, onions, and tomato paste together in a pot. Known for its distinctive cooking technique, this dish has been prepared for generations and is strongly linked to the Bayburt region. The process begins with pickling fresh cabbage to achieve its signature sour flavor. Another key component, dried bone-in meat, is traditionally made by salting and air-drying rib meat, giving the dish its characteristic richness. Production Method: Ingredients for Bayburt Sour Cabbage: - 500 g pickled cabbage (finely chopped) - 300 g salted dried rib meat - 100 g bulgur - 1 large onion - 2 tablespoons tomato paste - 100 g butter - 50 g tail fat Pickled Cabbage Preparation: For making the pickle, winter cabbages harvested between September and November within the regional borders are selected. The outer layers are removed and the cabbage is thoroughly rinsed with plenty of water. It is then sliced vertically in several places, and the hard core section is carved out with a knife. The cabbage is then cut into quarters and finely shredded using a large blade before being transferred into a deep bowl. Salt is sprinkled on top and the cabbage is kneaded by hand for approximately 10 minutes. Once softened, the cabbage is packed tightly into a glass jar, making sure there are no air pockets. Water is poured over until the jar is full, and the lid is tightly sealed to avoid air exposure. The pickle is then stored in a cool, dark place for 1 to 2 months to ferment. Cooking Bayburt Sour Cabbage: In a large pot, butter, tail fat, and roughly chopped onions are combined and sautéed until the onions take on a light pink hue. Next, tomato paste is added and briefly sautéed. The pickled cabbage and salted, dried bone-in meat—prepared from rib cuts—are then added. After stirring the mixture, bulgur is included. Hot water is poured into the pot just enough to cover the cabbage. The dish is simmered over low heat, with occasional stirring, for about 1 hour after it begins to boil. The final dish is served warm.