Cut the cabbage into thin slices, rub well with high salt (to be saltier than a regular salad) and mix with finely chopped celery leaves and a teaspoon of cumin. We also need celery leaves, bay leaves, thyme. It can also be mixed with grated carrot or red cabbage, I made myself the "classic" version of the house this time.
Leave the cabbage to act with salt for 2 hours and then put it in jars. We start by adding aromatic herbs, green celery, green thyme (you can also put dry) laurel and then compact the cabbage well. In the middle of the jar we put another layer of aromatic and bay leaves and continue with cabbage, also at the end we end with a row of aromatic herbs. If the cabbage has been salted enough, it doesn't need water in addition because it leaves it, if you have a drier cabbage somehow and it doesn't leave enough water, it is filled in the jar until it passes over the cabbage with a composition made like this: half a liter water, half a tablespoon of salt and half a tablespoon of vinegar, boiled and cooled. In the pantry, a plate is placed under the jars for the eventuality in which the water comes out of the jars after fermentation in the following days. If the temperature is not low in 5-7 days they can already be consumed… I can't wait to attack my jars.
700 g minced pork
1 medium onion
2 medium-small pickled cabbages
100 g of rice
200 g sour cream
1 bay leaf
1/4 teaspoon thyme
1 pepper powder
3-4 tablespoons tomato juice
2 large tomatoes
We wash the pickled cabbage in some water then we cut it faithfully, taking care to eliminate the thick ribs from each leaf. Heat the cabbage in 4 tablespoons of olive oil, then add a little water (one cup should be enough) and bay leaf, covered over low heat, or in the oven for 1 hour. I cooked it for 10 minutes on the fire and the rest in the oven.
Heat the rice in 3 tablespoons of olive oil, then quench with 1/2 l of hot water. We make room for it in the oven, next to the cabbage, where we leave it covered to boil for about 15-20 minutes.
While they are in the oven, heat the finely chopped onion in 4-5 tablespoons of olive oil, add the minced meat and start to simmer for about 30 minutes. Season with salt, pepper and a little thyme. We put a little water from time to time, so that it doesn't burn.
When all is ready, mix the meat with the rice. In a heat-resistant dish we put a thin row of cabbage, cover it with one of meat, then again cabbage, meat, ending with a layer of cabbage.
Cover everything with tomato sauce and decorate with round sliced tomatoes. Put everything in the oven for another 15-20 minutes, until the flavors combine.
Baked Pork Chops Recipe
I think this is one of the strangest possible combinations I was able to eat and cook at the same time. And I say this because in Moldova, where I come from, I have never heard anyone eat sauerkraut, potatoes and meat, all cooked in the same dish. But the combination is worth a try!
- 5-6 pork chops
- 1 sauerkraut
- 3-4 potatoes
- thyme and sage
- a little bit of oil
- 350 ml soup
- 200 ml smatana
- 3 eggs
- 80-100 g cheese
- salt pepper
The story of Verza a la Cluj, a recipe 400 years old and adored by the nobility
It is known that Transylvanians love cabbage. It has been on their tables since the 1400s.
Both the nobility and the common people prepared it in various ways, and one of the recipes is prepared in the same way today in restaurants and households.
Is about Cabbage in Cluj, and this is her story.
Luk cs J zsef from Cluj made a study about what the Transylvanians ate in the 16th and 17th centuries. He discovered that cabbage was a staple food and was cooked in a lot of ways.
To make you realize how popular cabbage was in Transylvania, some nobles said that cabbage was the "coat of arms of Transylvania".
The oldest written testimony about cabbage in the Cluj area dates from 1442, when a protocol of the archives of the Benedictine monastery from Cluj-Manastur mentions that a nobleman from Cluj swears that he did not order people to harm another nobleman from Cluj. the same commune. The nobleman also swore that he had not given the order for the latter to have his cabbage taken.
Also, also from the documentation for the study, Luk cs discovered that cabbage was indispensable in the diet of all social categories in Transylvania. At the end of the 16th century, the "Cookbook of the chef of the prince of Transylvania" appears, the oldest recipe book in the region. Of course, it contains a lot of recipes with cabbage, from sauerkraut with beef and capon, to cabbage cooked in milk.
A century later, the "Cookbook from Cluj" (1695) also appears, where dishes preserved until today are recorded. An example would be the famous cabbage in Cluj.
Here's how recipes have sounded since then:
"Take a beautiful sauerkraut, which is finely chopped, thin. Meanwhile, together with the cabbage, put on low heat, in a pot, a fat chicken have half a fat goose with bacon: sprinkle pepper on it and boil well: pour and wine as much as necessary, to taste better when served, pepper again. "
What ingredients do we use for the recipe for Minced Cabbage
- white and red cabbage
- honey or sugar / optional
The best sauerkraut recipe: it has few calories and many vitamins
Pickled cabbage helps the immune system fight infections and is full of bacteria beneficial for digestion & ndash grows healthy flora in the intestinal tract even more than a yogurt. That is why it fully deserves its reputation as a remedy for stomach aches.
Pickled cabbage is one of the delicacies that, in autumn, housewives start preparing. Pickled cabbage is useful in winter, and not only for sarmale, but also in other culinary preparations.
Pickled cabbage recipe:
The greens are chosen according to the thinness of the leaves, which must not be much larger than a palm. Then they must be washed and hollowed out, and put a spoonful of salt instead. Then place the cabbages in the barrel: a row of cabbages, a row of coarse salt.
After the barrel is filled, add horseradish, dried dill sticks, bay leaves, a quince or corn kernels, which color the juice, pepper and thyme.
After the operation of putting the goodies in the barrel is completed, it is covered and left without water for 3 days, in order to settle.
Then pour fresh water and chop once every 3 days until sour. In order for the cabbages to always be dipped in brine, some presses are placed on top over which a stone is placed.
Pickled cabbage has few calories and many vitamins
Pickles are low in calories and rich in minerals and vitamins, especially vitamin C. Pickled cabbage has the highest content of vitamin C, 100 g covering a quarter of an adult's daily needs. Pickles that are not cooked, but only slightly scalded, keep the vitamins almost intact, so they are indicated this season.
Nutritionists recommend healthy people to eat pickles in the evening, because they quench their appetite. However, it must be taken into account that they promote water retention in the body. This can be prevented by washing the pickles before they are consumed, to remove excess salt.
ON PRO TV PLUS PUTE & # 538I SEE SHARE & IcircN PIECES:
Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.
Pickled cabbage recipe, how to put pickled cabbage for the winter
Good pickled cabbage it has some secrets: it must be autumn cabbage, with fine leaves, not summer cabbage, which has thick leaves and ribs. Choose suitable cabbages to fit in the mouth of the barrel, but flatter, not round. Cabbage that is flatter, has finer leaves, thinner ribs, is more beaten, so you will have wonderful sheets for cabbage rolls. Well, we think of sarmale for the first time, don't we? & # 128578 Cabbage can be made from any kind of cabbage, but for sarmale, we need the finest leaves. & # 128578
Ingredients for the sauerkraut recipe for winter
- -the water
- pickle salt
What do we make of pickled cabbage? See some ideas & ndash find the recipe for each with a click on the picture:
This is what the summer cabbage looks like in the section, with thick leaves and ribs, which is not good for sarmale. From such a cabbage, you will get some cabbage leaves, on top and that's it. But they won't be great. Of course, this cabbage is not good for cabbage rolls.
Let me tell you how to put pickled cabbage for the winter, pickled cabbage recipe & hellip
Peel a squash, grate it and wash it. Then clean the inside of the inside with a sharp knife. There are people who grow cabbage in 2 or 4, or even cut it, to fit in the can. I prefer to buy smaller cabbage, so that it fits in my can, without cutting it. I'm just removing the spine.
I invite you to watch the video recipe here. And read the other detailed tips given below.
It sometimes happens that there is a beautiful cabbage on the outside and rotten on the inside. That's it, we throw it away or give it to the birds.
This is what all the cabbage prepared for canning looks like. I also had 2 cauliflower heads, I pickle it together with the cabbage. Remove the spine just like the cabbage.
In each hole, where the cabbage was, I put a little salt. I use mine salt for pickles. In each cabbage I put about 1 teaspoon of grated salt.
Pickled cabbage recipe, how to put pickled cabbage for the winter
This salt will help the cabbage soften much faster. Put the cabbages in the barrel, the largest at the bottom, the smallest on top. Set aside 2-3-4 cabbages, uncleaned and add them in the following days. The cabbage will soften and settle much better.
Fill the barrel with cold water and add 20 g of salt to 1 kg of cold water. Normally 30-35 g of salt are used per 1 l of water, but I have already put a little salt in each cabbage, so I reduce it to brine. Put cold water until you see that the barrel is almost full.
Now see how much water you put (I measure it with a bucket or a graduated cup) and add salt in a bowl of cold or warm water. Stir until well dissolved and pour over the cabbage.
Fill with cold water.
I had a small can of 30 l, so I broke the cauliflower smaller bunches and put them next to the cabbage.
For a beautiful color, quince or corn can be added to the barrel with cabbage, for the yellow color or beetroot, for the pink color. I let the cabbage soften and then I put the beets.
Don't forget to add the secret ingredient:
Sprinkle with plenty of love and a touch of kindness! & # 128578
Now we are in Romania, we find good cabbage. Yesterday I put pickled cabbage for the winter, 100 kg. It keeps very well until next autumn.
-If you don't have red beets (in Italy I only find boiled), you can add 1-2 red cabbages and all the cabbage will get a beautiful pink color. & # 128578
-You can also add dill sticks, cumin seeds, but not horseradish! Horseradish hardens, and cabbage leaves will not be great for cabbage rolls.
-Add a sprig of basil to the cabbage and any other pickles in the brine and the juice will not shake & # 128578
Cabbage is steamed (pritoceste) daily, until it dies completely. You can put a hose or tube in the barrel and drain the juice, then pour it back. Repeat this operation 3-4 times. The hose must be long, reaching to the bottom of the barrel. If the cabbage is not well ventilated, the juice swells, becomes cloudy and then the cabbage spoils. For bacteria to grow well, they need air. & # 128578
You can also make boiling brine. Measure as much water as you need, add salt, boil and pour over the cabbage. In 3-4 days, drain the brine, boil once more (same brine) and pour over the cabbage. That's it, it doesn't need to be vented anymore, it softens quickly. & # 128578
This sauerkraut recipe has also been tried by readers of the Good Luck blog:
How do you prepare the brine?
Nothing but water and salt. Make sure the salt melts well, down to the last grain. Then, when the two days were over, pour the brine over the cabbage. Once again, adjust the wooden grill and the stones so that they are well fixed, and put the lid on. In the following days, the cabbage must be "blown"
Three or four times in the first week. First you take the foam that was made with the foamer. Then remove the stones and the grill, wash and dry them. Wipe with a dry cloth the walls and the edge of the barrel (up to the level of the mill). You take a thick, long hose, put it in the mill, slip it through the cabbage, and blow hard into it.
Cabbage in Cluj family recipe
Cabbage in Cluj family recipe. Zisa (wrong) and scattered sarmale, in the oven. Sour cabbage with minced meat, placed in layers, with rice and sour cream & # 8211 is made more often in our house than stuffed cabbage. That is twice a year (sarmales are made at most once, in summer, with scalded sweet cabbage and sour with fresh tomatoes).
I am from Cluj and I grew up with this very satisfying and tasty way. Like any & # 8222traditional & # 8221 recipe, there are several cooking options: with or without smoking, with or without broth or tomato paste.
I present to you our family recipe & # 8211 with less oil but drowned in sour cream. This cabbage has nothing to do with cabbage rolls even if it has the same ingredients: the minced meat is browned (not raw), the rice is boiled separately and the sour cabbage is pre-cooked. It's like saying that mashed potatoes are the same as french fries or au gratin & # 8230 that they are also made from potatoes! Erroneous!
Cabbage in Cluj (also called Cluj or Kolozsvári káposzta) is one of the oldest Transylvanian recipes recorded in a cookbook around 1695 (The cookbook. The cookbook from Cluj printed in 1695 & # 8211 see here). It is a cheap and spicy food. That is, you feed many hungry mouths with it, at a low cost. Its preparation consumes considerably less time than the classic sarmale that you play with for hours until you roll them and build them militarily in the pot. Here are 3 components placed in 4 layers (cabbage is 1.5 times more than the amount of meat or boiled rice). A layer of sauerkraut, a layer of rice, a layer of meat and again a layer of cabbage. A gratin well sprinkled with sour cream and flavored with cumin, pepper and dried thyme. Simple and cheap!
My version is a light one, much more dietary than the original which is very oily and greasy. In other words, you can use cold pork steak that you chop & # 8211 a good idea recycling.
The Cabbage Tower in Cluj is a special way to serve traditional Transylvanian food. Leave the cabbage to drain well and cut it into strips, then cook it in oil for 30 minutes, adding peppercorns, tarragon, thyme.
Finely chop the onion, add the minced meat over it, season to taste with delicacy, thyme, tarragon, paprika, ground pepper. The rice is washed and boiled until the grain swells.
Place a layer of sauerkraut in a pan, then a layer of meat and a layer of rice.
Put 1/2 of the amount of sour cream over all of them.
Place another layer of cabbage, meat, rice, put the last layer of sauerkraut and the other 1/2 of the amount of sour cream.
Bake for 30 minutes, until nicely browned. Sprinkle with finely chopped greens.
Cluj cabbage is served hot with sour cream.
For the preparation of this recipe, the Oval tray with lid by Demeyere from KitchenShop would be useful!