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Put the oil in the pan and a thin row of well squeezed cabbage then put on top some of the scallops and meat and another row of cabbage and so on until you finish the ingredients but on top should be cabbage. Between layers sprinkle pepper and thyme. In a 100ml cup put the broth with a little water, mix well and pour over the entire surface of the pan. We put the lid on and put it in the oven on low heat for 3 hours and it is checked from time to time to add more water as needed and then it mixes, when it is almost ready, remove the lid and leave it in the oven until brown the cabbage.
Cabbage with smoked ciolan
Once every few weeks, we feel like craving cabbage. Whether we make cabbage in Cluj, or pies with sauerkraut or cabbage, it is important that there are so many recipes in which we can use cabbage. As I found at Kaufland some super smoked coleslaws, only good to make with cabbage, I chose for this week the recipe for sauerkraut with smoked coleslaw, arranged in layers in the Romanian dish and baked. A madness for cabbage lovers!
& # 8211 a big cabbage
& # 8211 a smoked shank (1.5 kg)
& # 8211 a white onion
& # 8211 cabbage oil (approx. 100 gr)
& # 8211 green dill, thyme
& # 8211 salt and pepper
& # 8211 a cup of broth (250 ml)
Ciolan can be raw or boiled. If it is raw, boil it in a pressure cooker for 30 minutes before using it. I had boiled ciolan. Before starting, immerse the Romanian dish in water and heat the oven.
Finely chop the cabbage. Finely chop the onion. Heat the oil, heat the onion a little. When golden, add the cabbage and sauté it with the onion. You do not have to heat the cabbage completely, but only until it softens a little. Season with salt and pepper, finely chopped thyme and dill. Keep a teaspoon of thyme.
Cut the stalk into thin slices. Place in the Roman bowl: a layer of cabbage, one of slices of ciolan, one of cabbage, a little broth, and ciolan, and cabbage, and broth. The last layer must be made of slices of ciolan, which we garnish with thyme set aside. Put the dish in the oven on high heat for about 45 minutes. The cabbage should be soft, the stalk brown. No need to add water to the Romanian bowl.
I served it with sour cream, hot peppers pickled in vinegar and horn with cheese (one of Auchan's best inventions). Dreamlike! Plus you can't imagine how the whole kitchen smells & # 8230 with difficulty, with great difficulty the 45 minutes have passed!
Cabbage with smoked ribs is a very consistent dish for which you need smoked meat. Peel a squash, grate it and chop it finely. Sprinkle with salt and squeeze with your hands to soften. Heat the oil and cook, finely chopped onion, ribs cut into suitable pieces, grated carrot and bell pepper, cut into small cubes.
Add the cabbage and cover with hot water. Let it boil for about an hour, until the water drops. Then put the peeled and grated tomatoes, the broth and to taste: salt, pepper, thyme, paprika. Stir and put the dish in the oven for another 25-30 minutes.
Cabbage with smoked ribs is served hot with hot peppers.
The source of this recipe is the culinary blog Truedelights.
Pork steak, smoked, boiled and then baked, with fresh cabbage
A successful find worldwide, which would risk leaving chefs without the object of work could be the discovery of recipes that are virtually prepared but that really calm the mouse that flies through the stomach when it's time for dinner. I saw on TV some feeding attempts, in the field of fantasy, in which some sachets of powder and bags of donuts were used (they did not look at all like the ones I prepared with boiled water in the bowl, in the army, during field applications and neither do Vegeta refer to them). I'm bluffing, but you never know, after the day & # 8211. Craftsmen everywhere could say: no, this has been found to beat the plains!
In search of a culinary solution to stay as little as possible around the fire from the stove, preferably early in the morning and a little later in the evening, when it is a bit cooler, you resort to cooking in 2 steps, even in 2 shifts. (pair with your wife) & # 8211 boil in the evening and bake in the morning.
Fresh or smoked pork chop is always appreciated as it should be in my family. We cook it in the same way, more often in late autumn, winter and early spring, without exceeding the total, 4-5 times a year.
What recipes with pork chop do we prepare in the family? You can't miss the fresh or smoked pork chop with beans & # 8211 Romania's day December 1, chop with beans. The initial coupling of the boiling with the subsequent baking is a culinary solution with special results & # 8211 fresh pork stew stewed in beer and baked in the oven, with beans.
Ingredients needed in the recipe: a large, smoked pork chop (hind leg cut by the butcher with more meat from the pulp), at 1.5-2 Kg a head of new cabbage, larger peppercorns, mustard seeds, bay leaves, twigs of thyme, rosemary sprigs, coarse salt, white wine vinegar, 9 degrees, white wine, sec.
That's right through trade! The smoked pork chop is roasted over the high flame of the stove to remove the hair marks left by the processors so that the housewives can also work. The shavings are shaved (the parquet is cleaned) then using a knife with a thin blade and washed with warm water. It is not a mistake to clean the wire using the kitchen sponge, made of wire.
- smoked pork chop,
- new cabbage master,
- food vinegar, white wine, 9 degrees,
- dry white wine,
- favorite spices,
- dill and green garlic.
The smoked pork shank is boiled in a large pot, in cold water in which 2-3 tablespoons of coarse salt were put (depending on how salty the smoked shank is, bought from gallantry), 50- 100 ml of white wine vinegar, 9 degrees (depending on the size of the ciolan) and your favorite spices & # 8211 peppercorns, mustard seeds, bay leaves, thyme sprigs, rosemary sprigs.
Boiling the ciolan lasts 1-2 hours (according to the size of the ciolan, about 1 hour / Kg), stifled, with the lid on the pot, at the right heat (enough water to boil).
Once the cooking was over, stage 1 of preparation was completed! The ciolan is boiled late in the evening. Leave the cooking pot covered with the lid and the saucepan in the pan overnight to soak.
- Talking pork chop, smoked, on the high flame of the stove. & # 8220Barbierire & # 8221 parlitura.
- Boil pork chop, smoked and grilled in cold water with coarse salt, food vinegar and spices.
- The ready-cooked pork chop is left to soak in the cooking pot from evening to morning, with the lid on the pot.
- Bake pork tenderloin, smoked and boiled, in a baking tray with grill, in the stove oven.
- Preparing new quality cabbage.
- Preparation of green garlic sauce.
- Hot polenta preparation.
- Serve pork chop, smoked, boiled and baked, on sauerkraut.
The second stage of preparation! On the 2nd day, early in the morning, in the cool place, remove the boiled ciolan from the pot and place it in a baking tray, on the grill. In the tray is added the juice in which the ciolan boiled and white wine, sec.
Bake the tray in the hot oven of the stove on high heat for 15-20 minutes and then on a suitable heat for about 1.5-2 hours (until the meat on the stove comes off the bone on its own).
During baking, grease the pork chop with the sauce from the pan using a large kitchen spoon or a large metal or plastic syringe.
Baking check is done at the & # 8220tail & # 8221 bone. The meat must come off the bone on its own.
While the ciolan is baking, there is enough time to prepare a pan with fresh cabbage.
Prepare a bowl with green garlic sauce.
The final preparation is mounted on a large plate.
What mysterious smells spread around the table! The dish mounted on the plate is presented to the greedy, be they gourmets or gourmets, hot, even steaming.
The whole ciolan presented had its effect! The slice is sliced using a sharp knife, at the table, in front of the eager to taste it.
Spread the cabbage with slices of ciolan on spread plates.
Don't avoid the wonderful sauce from the baking tray! Whoever wants can drip the sauce (collected from the baking tray and filtered through a fine sieve and brought to the saucepan at the table) on the meat and / or on the sauerkraut.
Not to mention whimsical or greedy! Not all diners like garlic sauce (each with its own reason, most often for health reasons). The dish can be served with a tomato, mustard or a clove of green garlic.
A warm, steaming polenta is welcome in this dish.
Such a dish can not miss a glass of red house wine made from grapes.
A cold beer would work.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Any preparation, simpler or more elaborate can be prepared in your own kitchen for the joy of those gathered around the table. Serving lunch, especially on holidays, can be the right occasion for the whole family to gather together, to exchange a word together, to have a drink, remembering the loved ones who left us.
Smoked chops with potatoes and sauerkraut
Peel a squash, grate it and boil it in boiling salted water for about 20 minutes. Meanwhile, peel the onions and cabbage and cut into thin strips. Both are fried in a pot with 1 tablespoon of oil for about 2 minutes. Add the sugar and let it caramelize a little, then quench with vinegar and simmer, with the lid on, over low heat for about 10 minutes. At the end, season with salt and pepper and keep warm.
Meanwhile, cut the slices of Telemea cheese in half, wash the tomatoes, clean and cut into slices. It grows in chops deep pockets, which are filled with cheese and tomatoes.
Heat 2 tablespoons of oil in a large heat-resistant pan and fry the chops in it over medium heat on each side for about 2 minutes. After about 2 minutes, add 1 teaspoon of butter. Season with salt and pepper and bake in the preheated oven (electric stove: 150 ° C / circulating air: 130 ° C) for about 10 minutes.
Cut the bread into cubes of about 1 cm, heat 1 tablespoon of butter in a pan and fry the croutons in it, turning them from side to side until they become crispy. Allow to drain on a kitchen towel. Drain the potatoes, add 1 tablespoon of butter and strain, then season with salt and nutmeg.
Wash the herbs and dry by shaking. Break the parsley leaves from the stems and chop finely. Chives are cut into fine rolls.
Incorporate the herbs into the puree and place on a plate with the croutons, stuffed chops and sauerkraut.
Happy Birthday to all Romanians! Today we eat traditionally. If last years I kept preparing traditional beans with ciolan, this year I opted for sauerkraut with smoked and polenta.
• 1 onion cleaned, washed and finely chopped
• 2 carrots cleaned, washed and grated
• 2 cloves of garlic, peeled and grated
Method of preparation :
1. The smoked ribs are boiled for about 40 minutes.
2. Cut the cabbage into pieces, knead with salt and leave for half an hour.
3. Meanwhile, fry the onion in oil, add the carrots, grated garlic, finely chopped tomato and bay leaves. Leave it on the right heat.
4. Drain the cabbage and add the rest of the ingredients. Season with salt, pepper and paprika. Leave it for 20 minutes on high heat, then add the boiled ribs, 1 cup of the juice in which the ribs are boiled and put in the oven for about 1 hour on low heat. When ready, serve with polenta and fresh dill.
I didn't pickle cabbage last fall. Not that it could have been contaminated with the "new coronavirus." Not that I would have bothered too much carrying the cabbage from the market, or from Aprozar.
In terms of "sarmale" we are consumers rather than producers, especially since we have in the extended family people who master much better the meticulous art of packing the mixture of minced meat, rice and spices in cabbage leaves, vines, stevia, etc. On the other hand, sarmales come out tastier the more they are prepared at once. If you make 50-60 small sachets at a time, enough for 10 to 12 people to eat, that's fine. For only two people, either you make the same amount and a week you eat only sarmale, or you make 10 - 12 sarmale, enough to eat at a table, consuming as much time and utilities (water, gas, electricity, detergent, etc.).
But as sauerkraut is not just reduced to cabbage rolls, we also found the solution so as not to miss the sauerkraut salad, sauerkraut or Cluuuj cabbage.
Compared to artisanal sauerkraut, the Polish sauerkraut (found at Profi) is pasteurized (which is not a bad thing) and contains E's (which, for many, means a catastrophe). For those who went through school other than InterCity trains through Sascut, citric acid and ascorbic acid (acidity regulator and antioxidant, respectively) does not mean anything more terrible than two components found in lemon juice (but also in the juices of other citrus fruits), the last of them also known under a less frightening name: vitamin C.
Like sauerkraut at home, the one from Profi also contains a lot of salt and in most cases requires a prior desalination: remove the cabbage from the brine, squeeze well and then leave it in cold water for a few hours, then squeeze it out. new and then "put into consumption".
Hardened sauerkraut is very good. However, it becomes excellent if other raw materials are involved in the technological process, such as, for example, ham or bacon. Definitely pork and definitely smoked. Possibly browned beforehand in your own fat or in a drop of oil or lard.
What do you need?
- 2 jars of 800 g of sauerkraut (containing approximately 1.1 kg of cabbage after draining)
- 500 g smoked (ham, ribs or a little of each)
- 1 tablespoon vegetable oil or lard
- 2 cups (about 0.5 L) of water
- Salt (only if you have salted the cabbage too much) and pepper (to taste).
- You don't have to kiss them, but if you like them, a sprig of thyme, fresh or dried, would work.
How do you proceed?
Take a large saucepan, with metal handles (which can be baked, ie), in which you brown the ham and / or rib in oil / lard, previously cut into pieces according to the attached images.
Since the sauerkraut is chopped “fidelely”, if you don't want to eat it like spaghetti, rolling it in a spoon, it would be good to cut it crosswise (chop it in Romanian once more).
While the filth is browning, preheat the oven to 180-190 ˚C.
Over the smoked, chopped and browned meats, add the chopped cabbage, pepper, pour the water and put everything in the oven.
After about three quarters of an hour, stir in it, then put it back in the oven for another 1.5 to 2 hours.
Take a sample of cabbage and taste it. If you think it is sufficiently penetrated and has no smoky / burnt taste (not smoked), it is a sign that it is ready to eat. Not before browning it nicely, for 3-4 minutes, with the flame in the vault of the oven.
I didn't tell you anything about polenta, but I think you already knew it was the accompaniment sine qua non of cabbage preparations (or with) made in Romania.
If you haven't made polenta, serve it in German, accompanied by a glass of beer, preferably black. Otherwise, try a dry red wine, a Fetească Neagră, for example.