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Cabbage (walled) quality

Cabbage (walled) quality

I love cabbage (salad, cooked, etc.), a grade 10 vegetable, super healthy and very tasty. But the pickled one ... is the best !!! I invite you to dinner !!!!!

  • 1-2 sauerkraut
  • 2 large onions (white)
  • pepper
  • 1 tablespoon paprika
  • 2 tablespoons dried thyme
  • 1 large cup of broth

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Cabbage (pickled) quality:

Finely chop the onion and heat it a little, then add a tablespoon of paprika. Rinse the cabbages and chop them finely. Add chopped cabbage over onion, then thyme and pepper and fill with water. When the cabbage is almost cooked, add a cup of broth and let it boil a little longer.

P.S. for a more special aroma, we can add a cup of white wine (semi-dry).

4 comments on & 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).

Quality sauerkraut

For young housewives and more ! If you use tomatoes and chopped bell peppers, vegetables from the autumn, in plastic bags in the freezer, the vegetables do not thaw before being used. Slices of bell peppers are used as such. The tomatoes are passed through a stream of warm water and peeled using a knife heated with hot water.

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The sauerkraut is washed in some cold water, and if it is a little salty, it is left to stand in cold water for 1-2 hours, then it is chopped.

Chopped sauerkraut. Squeeze the chopped cabbage into your hands to remove excess liquid.

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Why squeeze sauerkraut or raw, before it is hardened? If the cabbage is not squeezed, you will prepare cabbage food not kale.

In a stainless steel saucepan, fry in sunflower oil, sliced ​​dried onion and bell pepper, stirring constantly with a wooden spoon.

Pickled, chopped and squeezed cabbage is mixed with finely chopped green dill, hot paprika and paprika, to taste.

Add the chopped and squeezed cabbage, seasoned, in a stainless steel pan and continue mixing with a wooden spoon, for a homogeneous hardening of the cabbage.

Cabbage should not be juicy, but neither should it be dried.

Add the peeled tomatoes, finely chopped over the cabbage and cover the stainless steel pan with the lid for 5 minutes, during which time the tomatoes will leave their juice.

Add the thyme sprig, peppercorns, bay leaves and mix in the cabbage, with a wooden spoon, until the cabbage is cooked enough, without soaking and without the & ldquosa sauce flooding the cabbage.

Little secrets, found / acquired in time! A real quality cabbage does not stick to the stainless steel pan, if you mix it constantly with a wooden spoon and adjust the liquid as much as necessary so that the cabbage does not come out dry / burnt or boiled cabbage. The amount of liquid is matched by squeezing and the amount of tomatoes added (depending on the amount of chopped cabbage).

Only for real gourmets, already professionals! Towards the end of the hardening of the pickled cabbage, it is sprinkled with a glass of plum brandy or a glass of white wine.

The sauerkraut is served hot, as such, on fasting days or as a garnish for pork / mutton steak, pork loaf or veal loaf, but also for chicken, boiled and then baked.

Hot polenta or cold polenta, waved in a little olive oil or grilled to make stripes, usually accompanies hard cabbage.

Hardened sauerkraut

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 only 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, that of the Poles (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 it 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.

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 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.

Chopped sauerkraut in a jar

This recipe for chopped sauerkraut it reminds me of grandma. Every autumn, the jar with was indispensable in her kitchen chopped sauerkraut.

It's been a few years since I've made this recipe. I really don't know why it's just so easy to make and such good sauerkraut. Not to mention that it is also very healthy because, being pickled, it is full of probiotics.

So, this year I decided to resume my grandmother's habit and not like that, only with one jar per season but to do it as often as possible in small quantities. This way we will have a sauerkraut garnish for a long time without having to preserve it in any way.

I didn't try to keep it so pickled for the winter because I don't remember my grandmother doing it. For the winter he put sauerkraut in the barrel, you know why, whole sauerkraut. Which he used to prepare sarmale or sauerkraut or cabbage salad.

See here how we put the whole sauerkraut in the jar

Recipe of chopped sauerkrautit is a very simple one, easy to make and with few ingredients. Basically you need a cabbage, or more (depending on how much pickled cabbage you want to make), a carrot or two, salt and & # 8230 obviously, a jar to put it in. Take care of it for two or three days and the cabbage is pickled.

You can consume chopped sauerkraut as a garnish, adding a little oil and turning it into a kind of salad. But know that it is very good and as it is, simply pickled, without the addition of oil. At least I liked it.

Method of preparation

Cabbage is kept in the cold water for a few hours or in the evening. Heat the finely chopped onion, add the chopped onion, finely chopped cabbage from the knife, stirring constantly so that it doesn't stick and leave to simmer, covering with a lid. Add the spices and tomato paste. Only now do we add salt if necessary because the cabbage and broth are salty. Transfer the cabbage to a hyena tray, cover with aluminum foil and bake for about an hour. Serve with softer polenta and hot peppers

Tips for an exceptional result:

-both cabbage with sweet cabbage and sauerkraut do not use water at all, in order not to stick to the pan use tomato juice and always mix in it until it is in the oven.
-use a fatter ciolan, I found one with a lot of meat and no fat

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
  • Beet
  • quince
  • maize
  • thyme
  • basil

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 back 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

Update 26.10.2019

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:

Other filters about Cabbage

Appearing in the Ottoman Empire, sarmalele have gained a place over time on all holiday tables. Sarmales are.

Pickled cabbage is full of vitamins and minerals and, in addition, is a probiotic food, meant to support our health.

Christmas would not be the same without the irresistible aromas of sarmales. In the article below you will discover 3 variants of sarmale.

Cabbage salad with carrots is a real health cocktail, full of vitamins and minerals, which helps the immune system fight.

Pickled cabbage is one of the Romanian recipes that is not missing from the table for the winter holidays, either as a simple salad or dressing.

Sarmales are traditional when the winter holidays are approaching and certainly every housewife, mother, woman, thinks they are not.

How to make sauerkraut with smoked ciolan

First we will unwrap the sauerkraut sheet by sheet, we put it in a bowl with warm water to get out of the sour and salt.

Then we will drain it and squeeze it by hand and cut the julienne.

For a healthier version, we will boil the sauerkraut and not harden it in hot oil (as we know from mothers and grandparents).

In a pot we put the julienned sauerkraut, finely chopped onion and cover it with warm water exceeding the cabbage by 2-3 cm.

Boil for about 20-25 minutes until it is less of a liquid (about half the liquid), adding the bay leaf, pepper, tomato paste and finely chopped dill (optional) to get the sauerkraut from flavor of ingredients.

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Put the pot on the fire and transfer the cabbage in a round and spacious Yena bowl, with the boiling juice and the 200 ml of oil.

On top we put the large pieces cut from the smoked ham.

Cover the Yena dish with aluminum foil (only for 30 minutes, then uncover it) and place it in the preheated oven at 180 degrees for one hour.

Meanwhile, mix the sauerkraut (but the pieces of smoked ciolan to stay on top), adding a little water if needed.

When the cabbage and the ciolan have browned quite nicely, we will turn off the oven.

Serve hot with hot polenta, pickled or fresh hot peppers and a tablespoon of sour cream on top.

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