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Locals stay up until dawn, taking over town and village squares, or heading to the countryside where bonfires are lit, herbs gathered and dew collected – magical powers can be harnessed, it is believed.
Traditionally, cabbage was pickled in fall, so is particularly associated with major Catholic holidays, such as Christmas and Easter, as it can be prepared in ample quantities beforehand and only reheated on the holiday itself and the following days., etc.
It is traditionally made from sliced or diced potatoes, onions, carrots, sausages and bacon arranged in layers inside a cast-iron cauldron greased with lard and lined with cabbage leaves, which is placed in bonfire embers for baking.
At that time, it referred to any dish of finely chopped components, usually meat or fish – but no cabbage – doused generously with melted butter and heavily seasoned with sour, sweet and spicy ingredients.
Seasonings that appear in most of these recipes include onions, wine vinegar, lemon or lime juice, verjuice, sorrel, sugar, raisins, black pepper, cinnamon, nutmeg, cloves and cumin.