The cabbage is cut into pieces. Peel a squash, grate it and squeeze the juice. Peel the cabbage and the carrot in 100 ml of olive oil. sarati.
Boil the pasta in boiling salted water. Then drain the water.
Portion Andrei: The sliced turkey breast is marinated in yogurt mixed with mustard, salt and paprika [15 minutes]. Fry the crispy turkey strips.
Place the pasta on a plate spread with sauerkraut on top. Place the fried turkey breast over them. Season with a lot of chilli and decorate with red peppers and green onions.
Portie Tata: The pork chop is sliced and fried without oil in a Teflon pan. It's salting. Cabbage is mixed with a little apple cider vinegar. Serve the cabbage with fried cutlet, decorated with peppers and green onions.
Portie Mama: Seasoned cabbage topped with apple cider vinegar. Serve seasoned with chilli flakes, ground cumin, on a bed of fusiloni, decorated with green onions and red peppers.
Cabbage from Cluj
The secret of the quality cabbage recipe as in Cluj consists in sauerkraut which is much simpler and easier to cook and which has a special flavor. Along with a generous layer of meat, Cabbage is a very tasty and aromatic dish.
The pickled vomit is left overnight to dry in a saucepan with water (if necessary). Change the water whenever deemed necessary. The next day, separate the cabbage leaves and finely chop.
Put a pan, two tablespoons of oil on the fire and cook for about 15 minutes, adding pepper and salt to taste.
Take the onion and finely chop it, then put it in a pan with a drop of oil for 2-3 minutes, until it changes color. Add the minced meat, spices, salt and pepper and cook for about 10 minutes, until the meat changes color slightly.
The oven is preheated to 190 degrees Celsius.
Take a pan and put it on the fire with 3/4 cup of rice and a second cup of water. Check the rice and, when it is ready, drain the water and mix it with the hardened meat.
Take a heat-resistant tray and line it with oil. Add a quarter of the sauerkraut along with half of the minced meat mixture. Add a quarter of the cabbage and sprinkle the smoked ham or kaizer pieces and continue assembling. Over the last layer of cabbage, add the sour cream and bake for about 30 minutes.
Add the desired portion on a plate and serve with more fresh cream or hot peppers.
Duck on hardened cabbage in the oven
Baked cabbage duck is one of the best kale recipes. The preparation time may seem very long, but the lower the temperature and the longer it stays, the younger and better it becomes.
2 medium sauerkraut
1 fresh cabbage
1 maricica rate
1 cup tomato juice
2 bay leaves
2 tablespoons truffle oil (we can also use olive oil)
2 thyme twigs
1 small basil branch
how many sage leaves
3 tablespoons wine
3 tablespoons water
3 slices of pork bacon
Wash the duck under running cold water, then wipe it, rub it with sea salt, 1 tablespoon of truffle oil, pepper and dried thyme both outside and inside. Put the duck in a heat-resistant dish, adding truffle oil, water and wine. Cover with foil and leave in the preheated oven at 140 ° C for 90 minutes (after 45 minutes turn it on the other side).
After 60 minutes we can prepare the cabbage. Finely chop the fresh and pickled cabbage, mix it and put it on the fire with a chopped onion and a little water.
Add 1 slice of pork bacon, 2 bay leaves, peppercorns, tomato juice and a sprig of thyme.
Remove the duck from the bowl, place the cabbage in it then put 2 slices of bacon and the duck over the cabbage. If the duck has left a lot of fat, drain it, keep only 1 tablespoon for a moment, we will add along the way if the cabbage becomes too dry. Inside the duck we put 1 bunch of fresh herbs (thyme, sage, basil), cover again with foil (if the pot has no lid) and put it back in the oven at 140 & degC for 90 minutes, then another 30-60 minutes at 200 & degC ( the last 30 minutes we leave the vessel uncovered).
During this period we will rotate the rate, so that it is well done and browned on both sides. A younger and tastier duck I don't know if I ate!
Sheep Pastrami with Cabbage
A quintessentially rustic dish, prepared as simply as possible, the sheep pastrami with cabbage dedicates its aroma strictly to those who go for the sheep meat. There is no middle ground here, either you are with the sheep or you are firmly against it. For me, who care about gourmet status, a piece of sheep from time to time only incites my appetite and appetite. In the not too distant times, when the Romanian village was more alive and kept up to date, in many regions, mutton with cabbage was the basis of the menu at important events of the community, with a large turnout for diners. As a rule, sheep pastrami does not enter as part of the dishes, being much more appreciated with some embers under it, but precisely this routine should encourage us to subject it to other culinary trials, including, in tandem, with the classic cabbage pickled.
Sweet cabbage hardened with chickpeas and parmesan
Specialists say that in white cabbage there is a significant amount of water, as well as tonic substances: vitamins, carbohydrates and proteins but also vitamins such as: A, B1, B2, B6, B9, C, E, K, but also mineral salts: calcium , phosphorus, cobalt iron, potassium, sodium, iron and iodine.
In addition to being very nutritious, it is also used in various treatments: obesity, loaded skin, aging skin, lowering cholesterol, atherosclerosis, constipation, breast cancer, respiratory infections and many more.
Cabbage along with chickpeas which is a rich source of protein, and can successfully replace meat. Sweet cabbage hardened with chickpeas and parmesan, is a healthy food recommended for all who want to eat healthy, but also tasty! It can be served as such or as an accompaniment to a piece of chicken, pork or even beef.
- 800 g white cabbage
- 2-3 tablespoons olive oil
- 2-3 cloves of garlic
- 1 teaspoon chilli flakes
- 1 tablespoon cumin
- 250 g of boiled chickpeas
- 50 g grated Parmesan cheese
- Salt and pepper to taste
Step by step method
The first thing we start with is cabbage, which we cut and put in a bowl of salt. Knead it a little so that it softens and put it to harden in a hot pan with olive oil for 10 minutes over medium heat, stirring occasionally.
Add the finely chopped garlic, spices and continue to cook for another 10 minutes.
Put the chickpeas in the cabbage, cook for another 5 minutes and everything is ready. It can be served as such or as a garnish accompanied by a piece of meat. Serve with grated Parmesan cheese, isn't it? Good job and good appetite!
Ingredients Cabbage Pie & # 8211 burek & # 8211 post:
- 1 packet of pie sheets (I didn't use them all, about 3/4, in a bigger tray I would have exhausted them)
- plain sweet white cabbage, in 50 ml. of oil, with an onion, salt and pepper (from a 2 kg cabbage.)
- 3 tablespoons breadcrumbs
- oil for greasing
- 100 ml. of carbonated mineral water
Preparation of cabbage pie & # 8211 burek & # 8211 post:
1. Of course, I first chopped and hardened the cabbage. I put the oil in a large saucepan, I added the chopped onion to the hot oil, then the cabbage, salt and pepper. I simmered, stirring occasionally, until the cabbage softened and decreased and much of the liquid contained evaporated. You can add greens to taste (dill is very suitable) but I didn't add anything.
2. Turn on the oven and set it at 180 degrees Celsius.
Assembling the cabbage pie # 8211 burek & # 8211 post
1. Grease a deep pan with oil and overlap on its bottom 3-4 sheets of pie, sprinkled with oil and them (picture 1 from the assembly below). There is no need to grease the entire surface, just sprinkle.
2. Sprinkle over breadcrumbs (picture 2). Spread a layer of sauerkraut on top (picture 3).
3. Build the pie by repeating the previous steps (3-4 sheets greased with oil, sprinkled with breadcrumbs, layer of sauerkraut) and finish with a layer of sheets that are greased on top with oil, I got 4 layers of cabbage respectively 5 layers of sheets.
4. Carefully cut the raw pie into portions of the desired size (picture 4 from the assembly above) and pour carbonated mineral water on top.
Burek & # 8211 fasting pie with cabbage & # 8211 baking
5. Place the tray in the preheated oven at 180 degrees, somewhere in the middle of the oven height. Bake for 45 minutes, until nicely browned.
6. After removing from the oven, lightly cover the tray with a clean, dry kitchen towel, leaving the pie to cool for 10-15 minutes, covered. It can be served directly from the tray or taken out on a plate.
In the section, one of the last pieces of pie (it had a very short life):
The last piece left gave me information about the fact that it is good and cold, not just hot: P.
The red cabbage prepared in this way is incredibly tasty, accompanying pork, lamb or poultry steaks with unparalleled success, but I also like it empty, it is so tasty that I don't feel the need for any kind of meat besides cabbage.
Sweet, sour, spicy and aromatic, it best captures the character of Germanic cuisines.
And as here in Făgăraș County I did not lack Saxons, I also inherited from them a fine and tasty recipe of red cabbage hardened with apples
Whoever ate in Vienna knows what I'm saying. as well as those who ate at the Guest House in Cincșor, Voila commune, Brașov county, along with some dishes that remind them of Vienna the Great: glazed pork ribs, grilled, rotkohl and apple strudel and ice cream vanilla.
1 head of red cabbage of 1.5 - 2 kg.
4 tablespoons oil or 2 tablespoons of lard (lard or goose, duck, etc.)
2 sour, red, medium-sized apples
2 tablespoons sugar
250 - 300 ml. of red wine
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1-2 tablespoons of balsamic vinegar
The cabbage is cleaned, washed and cut as finely as possible. In a deep saucepan, heat the oil / lard well.
Add the julienned onion and cook for a few minutes, stirring periodically. Then add the chopped cabbage to the pan and mix well.
Then cover the pan with a lid, turn the heat to moderate and leave for 10-15 minutes. During this time, stir in the pan. Now add the red wine.
At this point I happened to cut some quails & # 8211 with which I will soak you a little later & # 8211 and I put the spines and the resulting fat together with a carrot and an onion and I prepared a soup or stock , as it is also called. So I used the bird soup and put it over the cabbage.
After this time the cabbage softens well and you will notice that it loses its color.
The lid is placed to form steam and the cabbage to cook with steam, but also to harden.
Now season it with salt, sugar, vinegar. Now add all the spices.
Mix well and notice that after adding the vinegar the cabbage becomes colorful and beautiful again.
When the cabbage is almost ready add the peeled apples and cut into small cubes. Let simmer for another 10 minutes.
I prefer to put it in the oven so I don't have to worry about the mixture. After turning off the heat, allow the cabbage to cool slightly and penetrate.
Good appetite! Don't forget a mashed potato with cream, along with a veal broth in the oven.
Homemade fasting noodle ingredients from potato dough
(for 4 healthy servings)
- 340 grams of boiled potatoes in, peel then peel
- 264 grams of flour, of which 1/2 durum wheat and 1/2 regular flour, if you use only regular flour you will get more, probably around 300 grams
- 1 teaspoon grated salt
Preparation of fasting house noodles
Boil the potatoes in their skins, leave them to cool and peel and then weigh them. In the image below there are 4 potatoes weighing over 500 grams, it seemed a bit much and I gave up using one of them, leaving 340 grams.
The potatoes are finely crushed, you can even use the robot (I put them in the blender), resulting in an elastic and sticky puree, not very pleasant to eat, but very suitable for use in pasta.
Put flour and salt on the work surface, then the mashed potatoes.
Start kneading, adding flour until you get a firm, elastic and non-sticky dough.
My dough weighs 604 grams, it turns out that I used 264 grams of flour, added a tablespoon, successively of durum wheat and regular.
On the work surface sprinkled with flour, spread the dough in a sheet as thin as possible (about 1-2 mm.)
Put a small pot of water to boil (noodles and any pasta need a lot of water to boil, I used a 5 liter pot). If you put salt from the beginning, the water will boil harder, the boiling point of salt water is above 100 degrees Celsius. So I add salt after the water boils.
Until the water boils, cut the noodles as you like, with a rolling pin (and the pizza cutter is very good).
The noodles will be ready very quickly, after they rise to the surface they are only boiled.
Drain the water and eat hot, with what garnish you like. I mixed them with sauerkraut in oil, well peppered. Delicious!
We take the cabbage and chop it finely (so it boils faster), sprinkle it with salt and leave it for about 30 minutes.
While the cabbage is talking about the salt, we get to work: chop the onion and put it to harden.
Cut the smoked bacon into strips or as we wish and add it over the hardened onion together with salt, pepper and paprika.
Mix everything and let the flavors blend.
But now that the 30 minutes have passed and we have to start "squeezing" the cabbage so that the water comes out of it.
Add the squeezed cabbage over the bacon that sizzles in the pot
Mix everything well so that the cabbage does not stick.
Separately, put 1 liter of water in a saucepan and bathe the powdered borscht (1 teaspoon), the knorr cubes and mix well.
Pour this mixture over everything in the pot, mix well, leave on the stove until it starts to boil, add a little rain of paprika and put everything in the oven for an hour and a half.