Bayburt Sour Cabbage Product Description and Distinctive Features: Bayburt Sour Cabbage is a tangy dish prepared by cooking pickled cabbage, salted dried boned meat, bulgur, tail fat, butter, onions, and tomato paste in a pot. This dish, with its unique production method, has been produced for many years and is closely associated with the specified geographical region.The production of Bayburt Sour Cabbage starts with making pickled cabbage from fresh cabbage. Another ingredient used in the dish, dried boned meat, is obtained by salting and drying rib meat. 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 Production: For pickling cabbage, winter cabbages harvested between September and November within the geographical region are used. The outer leaves of the cabbage are separated and washed thoroughly in plenty of water. The cabbage is then cut lengthwise in several places, the central root part is removed with a knife. Afterward, the cabbage is first cut into 4-5 pieces, then finely chopped with a large knife and placed in a deep bowl. Salt is sprinkled on top, and it is rubbed by hand for about 10 minutes. The cabbage is tightly packed into a glass jar, pressing down little by little to eliminate air gaps.Once the cabbage is placed, water is added to the jar until it fills up, and the jar is tightly closed to prevent air from entering. The prepared pickle is kept in a cool and sunless place for 1-2 months. Cooking Bayburt Sour Cabbage: In a pot, butter, tail fat, and coarsely chopped onions are added, and they are sautéed until the onions become pink. Then, tomato paste is added and sautéed for an additional minute. Pickled cabbage and dried boned meat obtained by salting and drying rib meat are added to the pot. After stirring a couple of times, bulgur is added. Hot boiling water is added until it covers the cabbage. The dish is cooked over low heat, stirring occasionally, for 1 hour after it comes to a boil. It is served hot.