When I saw it in the market, I thought it was the most beautiful cabbage. I had never seen a more beautiful cabbage, raw green, suitable for thick and very glossy. It was like it was given with varnish on top. I recommend the mafaldine pasta with all the warmth, without egg but of an impeccable quality and taste.
With quality ingredients, simply cooked, we obtained a delicious dish.
4 comments to & bdquoVarza acra calita & rdquo
very good amalia cabbage recipe especially now during the big week when fasting takes place. sweet kiss to have a beautiful and sunny day (not like in Ploiesti where it rained very badly)
Alina, I thought it was already & # 8222 passed & # 8221 :), during this period it is made with new cabbage, but if I still did it, I can give an idea to someone else :). You should know that it is cloudy here too but it is still not raining, anyway there are no more chances of sunshine :(.
To understand, she is good for fasting. In the Kingdom it is made with lard or ham (bacon) which you fry until it reaches the jumeri. Try only with lard or salted cut into small pieces and browned and then man talk. Anyway, thank you Amalia for the effort. Put your scents to the test and customize the food as you want. (Let it be tasty and flavorful).
Spicy baked ribs with sauerkraut is a delicious dish. Wash the ribs, dry by wiping with a kitchen towel, then cut the meat, the whole piece, on the opposite side of the bones, season well with salt and pepper, let the meat penetrate for about 1 hour, covered at room temperature.
Place the ribs in the oven tray and bake at 180 degrees C. cover with aluminum foil. Let's leave for an hour. then remove the foil to brown
From oil, honey, soy sauce, mustard, salt, cumin, hot pepper paste, make a sauce by mixing well and grease the meat. leave for 20 minutes in the oven then turn the ribs with the "ladder" up and grease here with the spicy sauce, leave for another 10 minutes. the ribs are ready.
Until the ribs are in the oven, we also take care of the cabbage: finely chop the cabbage on a slicer, cut the onion into small pieces, fry in oil until it becomes glassy, put the lobster to harden over the fried onion. no salt. always stir so that it doesn't burn, after 20 minutes we cut the tomatoes into cubes, we add salt and pepper together with the thyme, we keep it on the fire for another 10 minutes.
Remove the ribs on a plate with the sauerkraut
Delicious, the combination of sauerkraut, slightly sour with sweet-spicy ribs. try!
Spicy baked ribs with sauerkraut are served hot. The ribs are served cut into two pieces, optionally we put lean cream or yogurt.
Hardened cabbage with pork ribs and polenta
In a frying pan with a little olive oil, fry a finely chopped onion. Add one at a time from the chopped cabbage. Heat for a few minutes.
Season the ribs on both sides with salt and pepper. In a pan with a little olive oil, brown the ribs well on all sides.
Place half of the hardened cabbage on the bottom of the pan.
Place the well-browned ribs on top.
Add the rest of the sauerkraut over the ribs. Cover the pot with a lid.
Bake for 60 minutes at 190 degrees.
Remove the bowl from the oven and add the tomato broth. It can be mixed a little with the cabbage to mix better.
Bake for another 30 minutes at 190 degrees.
To brown, remove the lid and leave it in the oven for another 10 minutes at 200 degrees.
How to prepare polenta:
Bring the water to a boil along with the salt and butter. When it starts to boil, add the rain corn.
Stir continuously with a whisk so that no lumps form.
After the polenta has thickened, cover the pan with a lid and leave for a few minutes. Turn over on a bottom and cut into slices using a thread.
Serve warm sauerkraut with polenta and hot peppers.
Video recipe Hardened cabbage with pork ribs here:
Cabbage with duck meat
1. In a pot, boil the duck meat together with two bay leaves, a few peppercorns, 150 ml of white wine, 350 ml of water, half a teaspoon of salt and let it boil for about 30 minutes, then take out duck meat if left to cool. (keep the juice in which the duck boiled)
Deep pan with 6 layers
2. Meanwhile, put a high frying pan with two tablespoons of oil in which you put the onion and carrot for two minutes, then add the pieces of duck meat and let it simmer for another 3-4 minutes. minutes. Put the chopped cabbage together with 300 ml of the juice in which it boiled duck meat and simmer for about 30 minutes cabbage soften, stirring occasionally. Add the chopped tomatoes, tomato juice, broth, bay leaves, peppercorns, thyme, half a lemon juice (not the case if you use sauerkraut) and chopped dill and cook for another 5 minutes.
For this you need a deep frying pan, from which the food does not stick. We recommend a very good pan of this time, with 6 layers.
3. In a yena bowl lined with a little oil, place evenly cabbage with duck, then put in the preheated oven for about 35 minutes until lightly browned.
4. Cabbage with duck meat serve with polenta, sour cream and hot peppers.
Before serving sauerkraut with duck meat, I recommend a plum brandy and finally a dry red wine.
Cut with sauerkraut
My whole childhood was crushed by a question: at what time should Buni Sia wake up, though? When we woke up for school, around 7 o'clock, grandma not only had breakfast prepared on the table for us, but the kitchen was full, but full of noodles. When had he done them? What magic was in her hands? When did she sleep, when did she rest, when? While we eat on a corner of the table, she continues to spread the sheet of dough for the noodles. I remember being fascinated by her hands that moved so cleverly, as if the twister was part of it and not just a kitchen utensil.
He managed to stretch out the thinnest sheet of noodles I had ever seen. Then he began to cut the sheet according to the needs of that week. Chips, or large square noodles, which were perfect for cheese noodles. Leaves or small squares for chicken soup. Wide, long noodles, similar to the tagliatelle that were "noodles", the most used for all her wonderful recipes. Nuts with walnuts, noodles with breadcrumbs, noodles with sheep's cheese and, of course, today's recipe - Nuts with sauerkraut.
I know that the recipe for noodles with sauerkraut is very well known in Transylvania, but if you love me and if you trust the 10 years spent cooking together on the blog, you MUST try it too! Grandma doesn't make noodles at home anymore, but she also uses the wide noodles with 8 eggs from Baneasa. Why? Because they have the color, appearance and taste of her noodles, made with lots of yolks and even more love!
[box type = & # 8221alert & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221 border = & # 8221full & # 8221] Why do I recommend the noodle recipe with kale? [/ box]
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Who said cabbage doesn't come out tasty if you don't use smoked meat? Here's how a simple turkey leg can make it just as tasty without it.
Finely chop the fresh cabbage and rub with salt in your hands. If we have sauerkraut, it must be washed and salted if it is too salty. Put it in a pan with a little oil or lard and put it on low heat, simmer for 20 minutes and let it water. Stir occasionally to absorb the heat. If you want quality cabbage to be fasting, do not use lard.
After it has softened, turn off the heat and add a cup of broth, peppercorns, 2 bay leaves, a tablespoon of paprika (or hot if you like more spicy) and a sprig of green or dried thyme. Mix well. Put a glass of water and put the pan in the oven to drain well and brown for approx. one hour. I usually take the pan out of the oven 2-3 times at this time and mix the cabbage. The last time heel and tie the dill and mix it in the cabbage. I leave the pan in the oven for approx. 20 minutes and turn off the heat. At the end, the cabbage must be well browned and browned.
Food appreciated in fasting quality cabbage can be eaten simply, with polenta. The rest of the time it can be accompanied by any red meat and a red wine. I especially appreciate the sauerkraut prepared from sour cabbage, pickled and tempered with lard (even if it is heavier).
How to start the fasting cabbage recipe. Chop the peppers and onions. Put them to harden in a little oil, over low to medium heat, in a larger bowl. When they have softened, season with salt and pepper and add diced tomatoes.
Meanwhile, wash and chop the cabbage not very small scales. This is the secret to the best fasting cabbage.
After 2-3 minutes from when you put the tomato to harden, add the tomato paste. Stir, add a powder of smoked paprika if you like, put the lid on and let it simmer.
Put the chopped cabbage in the bowl in which you fry the vegetables and mix gently. If it doesn't fit all at first, add as much as you can and, as it softens, add more from time to time.
Let the cabbage simmer over low heat, stirring about every 10 minutes, and it's important! & # 8211 covered with a lid, so as not to burn and leave the juice alone.
Towards the end, for an extra flavor, you can add other spices such as: thyme or bay leaf.
Fasting cabbage & # 8211 recipe
Recommended recipe by housewives, you can easily and quickly prepare the tastiest fasting cabbage.
Try these cabbage recipes too:2.5 / 5 - 3 Review (s)
Fasting recipe: cabbage (sweet) hardened with pasta / macaroni
Today I cooked sauerkraut with macaroni for the first time in my life. I've made hardened cabbage a lot of times, but I haven't tried the pasta combination before. And I wouldn't have tried it, but I had no choice.
I'm not sorry, because it came out very tasty, the kids liked it, and I'll do it from now on.
- a box of pasta / macaroni (I farfalle, meaning bows I had at home, and that's what I put, but it goes with any type of pasta)
- a head of sweet white cabbage (not very big)
- a large onion
- olive oil
- tomato paste (a tablespoon) or broth (about 100 ml)
- vegeta (optional)
- a teaspoon of paprika
It is preferable for the cabbage to be with thin leaves. In this case, cut it with a small knife, as for a salad. If it's with thick leaves, you're too much trouble cutting, so either put it in the robot or put it on the large grater.
Peel the onion and cut it into scales, then harden it in olive oil. You can find the perfect pan HERE.
After it has hardened, add the cabbage, but not all at once, especially if you don't have a high pan, because you can't mix it anymore. Put it one by one, because the cabbage is falling. In volume, it reaches about half.
Temper the cabbage, stirring in it almost constantly, so that it does not stick to the bottom. After about half an hour, after it becomes soft, add the paprika, pepper, thyme, vegeta and salt to taste, then put the broth, leaving it on the fire for another 10 minutes.
Meanwhile, boil the pasta in salted water.
Mix the well drained pasta with the sauerkraut and the food is ready.