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The sauerkraut is washed and squeezed; if it is too salty, keep it in cold water for a while before tempering it.
In a saucepan / frying pan put olive oil and add cabbage, a bay leaf, and season with pepper and fresh thyme; when it has fried a little and softened, add the hot paprika, tomato paste and turn off, let it cool.
In another pan, heat the onion with olive oil, thyme and bay leaf; add paprika and tomato paste, fry the meat a little, put the concentrated meat cube and then add the wine; do not forget to season with salt, pepper, spicy sauce if you like it quickly-when the wine has dropped add the tomato juice and water; let another 15 minutes to make a sauce and lower the water, then set aside;
Meanwhile, boil the rice in salted water; then drain the water and let it cool.
Beat eggs, add pepper and add sour cream.
In a heat-resistant bowl put the ingredients on layers-cabbage + meat + rice + cabbage + sauce + meat + rice + cabbage and pour the sour cream sauce on top; put in the preheated oven until it browns well on top.
Serve with sour cream!
Pickled cabbage diet. How does it work?
Here that sauerkraut can be placed in the category of foods that help you lose weight or reduce your body to be in balance. Most of them have it in mind associated with more or less traditional Romanian dishes or hardened or in sarmale. If you want to lose a few pounds, you can try with confidence the diet of only 3 days u sauerkraut. This assures you that you will lose at least 2.5 kilograms, according to the people who tried it. Pickled cabbage is full of dietary fiber that fights constipation and helps regulate intestinal transit.
Consume about 1 kilogram of cabbage throughout the day. It fights water retention, it does not favor it.
You can reduce the amount of sauerkraut to about 700 grams, and in addition you can eat 1 boiled egg for a snack between breakfast and lunch and apples for lunch. Dinner can also be based on sauerkraut.
Here you can combine the menus from the first two days. Careful! It is not recommended to be repeated earlier than a month because it does not provide you with all the nutrients you need.
How does the sauerkraut diet work?
How to put pickled cabbage correctly. The secret that few people know to prevent softening
Pickled cabbage should not be missing from any housewife's pantry, as it can be used for a lot of dishes. The biggest mistake housewives make is to put it in plastic barrels.
For 25 heads of cabbage we need 20 sprigs of dried dill, 10 horseradish roots, 10 bundles of dried thyme, 4-5 handfuls of corn kernels, salt, about 1.5 kg, coarse, 1 glass of peppercorns, 3 -4 yellow quinces.
To have a tasty cabbage, the barrel must be oak. The cabbage is left outside for about 15 days, to be touched by the frost and to freeze. The oak barrel is scalded and left for a day with water and 1 kg of quicklime in it, to clean it of impurities. The barrel is washed again in a few boiling waters. Sprinkle a layer of salt, cabbage leaves, thyme, dill, corn kernels and a few slices of quince on the bottom of the barrel.
“The cabbages are cleaned of the first leaves and hollowed in the area of the spine, then they are well stuffed in the wooden barrel, with the hollow upwards. Put salt on each cabbage, and in the barrel, among them are horseradish, dill, corn, thyme, pepper and hard quince slices. Add another layer of cabbage and continue the procedure until the barrel is full. The last layer should be salt and not cabbage. Then adjust the lid and press with a weight to let the cabbage water faster. Cover the barrel with a clean cloth and leave it there for a day and a night, without walking on it.
If after this interval the cabbage has not left enough water to cover it, boiled and cooled water is added, enough to cover the composition. After a week, empty the barrel around the plug, blow out the cabbage juice and pour back into the barrel on top.
Once a week, the juice is extracted, removed and poured back, several times in a row, the juice from the barrel, until the cabbage has become completely sour. Then the juice is drawn at an interval of 10-20 days, depending on how hot or cold it is outside. After 3 weeks since it was put in the barrel, the sauerkraut from the barrel should be good ”explained Maria Popa.
Chef Paul Siserman recommends “Cabbage in Cluj”
Did you know that & ldquoVarza & agrave in Cluj & rdquo is the oldest recipe printed & icircn in a cookbook, somewhere at the end of the 17th century? Did you know that cabbage was a staple food of the Transylvanians in the 16th and 7th centuries? According to the Cluj historian and publicist Luk & aacutecs J & oacutezsef, cabbage was so popular among Transylvanians from all walks of life that some nobles said it represented the coat of arms of Transylvania.
& Icircn Transylvania, at the end of the 16th century, was published & bdquoThe cookbook of the chef of the prince of Transylvania & ldquo, the oldest recipe book in the region. Among its tabs, without being a surprise to anyone, there are many recipes that have cabbage as an ingredient: from pickled, to natural, with or without meat, to pies. The famous recipe for & bdquovarză & aacute in Cluj & ldquo nowadays appears published & icircn 1695, & icircn the work & bdquoCarte de cucate de la Cluj & ldquo.
Without having to get a copy of this culinary specimen, here is how you can prepare the cabbage & agrave recipe in Cluj, & icircn your kitchen (2017).
500 g smoked meat (sticks or ribs)
750 g pickled cabbage, finely chopped
Fermented sour cream (minimum 25%)
Put the ciolan or ribs to boil in a pot of water where we add salt, pepper and 2 bay leaves. It is taken from the fire when it easily detaches from the bones and we chop it with a knife into large pieces. The vegetables are cleaned, cut into small pieces and fry in a little oil. When the vegetables are hardened, add the sauerkraut (previously cut into slices). Let it cook for 3-4 minutes, then add the rice, meat and thyme. Stir.
Put everything in a heat-resistant dish and add the water from boiling the meat to cover the mixture. Then, everything goes into an oven preheated to 180 ° C, approx. 25 minutes (app. Time for boiling rice).
When serving, add, for flavor, a tablespoon of fermented sm & acircnt & acircna and hot pepper flakes.
Next time, be inspired by the kitchen and the life!
Simple pickled red cabbage
Ingredient: 3 kg of red cabbage, half a liter of vinegar, half a liter of water, a tablespoon of salt, bay leaves, a few mustard seeds or pepper (optional)
After you have washed and cleaned the cabbage of the withered leaves, chop it finely, then add salt over it and rub it with your hands until it softens and leaves its juice. After that, put the cabbage in the jars chosen in advance with the bay leaves and mustard or peppercorns. Mix the vinegar with water and boil the composition. Let it cool a little more, then pour it over the cabbage in jars. All you have to do is close the jars and put them in the pantry until winter.
Pickled cabbage recipe. What's the surprise ingredient
Who can resist a juicy Christmas sarmale or a hardened cabbage sizzling in the oven? Whether you combine it with the abundance of fresh or smoked meats, in winter, or you enjoy it simple, in a salad, sauerkraut is a gastronomic totem of Romanians. The sauerkraut recipe is easier than you think. Are you trying?
Maybe the sauerkraut recipe really looks like something out of the mists of time, but did you know that in social networks there is groups dedicated to pickles? Yes, it's cool, instagramable and healthier than you think.
Pickled cabbage is also a great source of probiotic, ie those good bacteria that help digestion and protect you from infections. This would only be one of the health benefits. Not to mention the taste. Did I tell you about that hardened cabbage, sizzling in the oven?
Pickled cabbage with sausages PHOTO: Pixabay.com
The sauerkraut recipe, the easiest recipe, can be made right in your kitchen. First of all, you need a medium barrel, with a "mouth" wide enough to allow you to insert the whole cabbage.
The best time to pick cabbage - according to tradition - is the end of October, after Saint Dumitru (October 26). Then the first frost falls, and this phenomenon helps to sprout the cabbage. To obtain a stronger color, a golden yellow, corn or quince are sometimes used. But Beet it is the surprise ingredient that will totally turn sauerkraut into this recipe, without changing its taste.
Smoked cabbage. Fish. From the guests.
As spring plays tricks on our skins every year, but it always catches us surprised, let's rummage through the barrel of winter and recycle leftovers.
Pickled cabbage! Well, she's smoked in the winter with her father, do I say okay?
It's just that the time for salads seems to be coming, the leurda comes on the tiptil slice & # 8230 Eh, then we do it with smoked fish! You heard perfect! With fish, smoked.
Because we cook simply, and because we are lazy and multifunctional, the recipe comes something like this: half a sauerkraut, minced with a good and healthy knife, as small as our fingers can afford, a chopped red onion in the same regime, a carrot and a parsnip (that the lazy cook is obsessed) races, lazy, you see, with that nice little tool for peeling better than me and a Smoked fish (a mackerel, cleansed of bones and skin). They all sit chaotically, in unequal layers, in one vessel, heat-resistant glass, for example, he also sprayed before with a little oil, of which I also put a little on top. Sprinkle thoroughly thyme, we grind a little too pepper. Salt does not put more, because they also have cabbage and smoked meat. While this thing is in the oven, the bag with joy could have done its manicure, but as it has energy only one day a week in these matters, it gave the aspirate (not to the stars, but to the floors, bre)!
Great rotation with the spoon between the baking stages does not require, just twisting, from time to time, through ingredients, to bake everything well and not remain raw. Towards the end I added a quarter glass of tomato juice and a teaspoon hot pepper paste.
It goes with a blueberry (still in season), with polenta (small-small, only on weekends, because we go on a diet on Monday) and a hot pepper!
Good luck, dear, from the bag with the joys in the sack!
Share with other lazy people:
How to lose weight with cabbage juice
Cabbage juice helps you lose weight if you take a complete detoxification treatment with cabbage, then consume a glass of cabbage juice in the morning, a portion of sauerkraut and one in the evening, to end the day with another glass of cabbage juice at bedtime.
You need to drink plenty of water at room temperature, because cabbage juice often contains a lot of salt, which dehydrates you.
If you consume this combination, you will notice spectacular results from the very first three days.
After that, you don't have to follow a certain diet, you just have to try to reduce the number of calories in the main meals a little and replace the snacks with cabbage juice or sauerkraut.
A glass of cabbage juice in the morning helps the body fill up with probiotics and electrolytes from a single glass.
Recipe for cabbage in Cluj & # 8211 a traditional Transylvanian dish
Cabbage in Cluj - a traditional Transylvanian food
In terms of taste, it is very similar to that of sarmales, but the preparation below requires less skill and less work time. The name of this recipe comes from the easy way it is prepared, it is the food most often cooked by the students from Cluj, who, being away from their parents, had to prepare their own food.
Cabbage to Cluj Ingredient:
- 1kg sauerkraut
- 800 g minced pork
- 300 g of rice
- 2 tablespoons pepper paste
- salt and pepper
Method of preparation:
For the beginning we put the fried meat in a pot with oil and we put on top 2 tablespoons of pepper paste (pay close attention to the type of pepper paste, if it is salty do not put any salt on the meat because at the end when we mix with hardened sauerkraut, the food may be too salty) when the meat is half-fried, add enough water to cover and let it cool.
We boil water for rice (water without salt) and cabbage to harden in a little oil (we also put a little pepper over the cabbage, and we always put a little water so that it doesn't stick to the bottom), before I put the cabbage in I washed it a little to remove it from the salt.
When the water starts to boil, add the rice and turn as often as possible so that it doesn't stick to the bottom.
After the rice is cooked, mix the fried meat and sauerkraut together and leave them on the fire together for another 5-10 minutes to penetrate the flavors, now if necessary add a little more salt.
Serve hot with sour cream.
CABBAGE A LA CLUJ, A RECIPE FOR ANY HOUSEWIFE, READY IN LESS THAN AN HOUR
Cabbage from Cluj is a traditional dish specific to the Transylvania area, which any housewife must learn to make. It is delicious and made very quickly. If you have a craving for sarmale but you are in a time crisis or you simply don't want to fold for ten years, do it! In 50 minutes you have a delicious cabbage, ready to be served.
• 500 g minced meat, mixture of beef and pork
• 150 g of rice
• 100 ml tomato broth
• 100 g cream
• 2 onions
• salt pepper
• 750 g finely chopped sauerkraut
1. Boil the rice in salted water. Finely chop the onion and fry in a little oil. When the onion becomes glassy, add the meat and season with salt and pepper.
2. All the above compositions are placed in an oven tray as follows: a layer of chopped cabbage, a layer of boiled rice, a layer of meat, another layer of rice and then another layer of cabbage.
3. Pour the broth on top and bake for 30 minutes. Remove, pour the cream, then bake the Cluj cabbage for another 10 minutes.