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Sour cabbage with smoked ciolan and baked rice

Sour cabbage with smoked ciolan and baked rice



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Rinse the cabbage from the box with cold water and drain it.

In a pan put 2-3 tablespoons of oil and then add the chopped chives and let it simmer for 5-7 minutes then add the chopped onion and let it brown. When the onion has turned golden, add a little paprika (I really like papernic so I add paprika and tumernic) salt and pepper to taste, thyme, bay leaves and sauerkraut and let them cook.

While the cabbage is cooking, wash the rice in some good water and put it in a bowl that can be put in the microwave, press the rice key and let it boil.

When the rice is cooked and the sauerkraut, in a yena or ceramic bowl in which a few pieces of butter were placed, we put a layer of cabbage, a layer of rice and then when we have finished laying we mix them all, and at the end still 3-4 pieces of butter.

cover with aluminum foil and put in the preheated oven at 385 for 180 c for 1/2 hour.

let it cool a bit ... so as not to burn your taste buds and then you can enjoy it ....

good appetite!


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.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

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.


Ciolan cu Varza Murata (Ciolan Secuiesc)

We cut the ciolan into slices, we rub it abundantly with salt and we fry it on the hot oil on all sides. After frying it, take it aside and on the remaining oil, heat the finely chopped onion and the crushed garlic.

Pull the bowl aside after the onion has hardened, add 1 teaspoon of paprika, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground pepper. Stir then add back the pieces of fried ciolan. Pour about 1 liter of soup (or water) and put the covered pot with a lid on the preheated oven where we will leave it until the pieces of ciolan are soft (I left in the oven for about 1 hour). If you need more water or soup, add more until the stalks become soft. and

When the fork penetrates easily into the pieces of meat, add the sauerkraut previously washed in cold water, add a little water (soup) if necessary and put back in the oven until it softens. In a bowl, mix 400 g of sour cream with 1 tablespoon of flour and a bunch of finely chopped dill and add them to the cabbage stalk.


Sweet cabbage with rice recipe & # 8211

  1. Peel a squash, grate it and squeeze the juice. Rub it with a little salt and set it aside.

2. Finely chop the onion and pepper and grate the carrots through the grater with large holes. Heat the oil in a large saucepan and heat the vegetables with a little salt until they become shiny.

3. Squeeze the cabbage from the water he left and put it over the hardened vegetables. Add 3 cups of hot water, cover the pan with a lid and simmer the cabbage for about 15 minutes. Add the washed and drained rice, tomatoes, tomato juice, paprika, thyme, bay leaf, salt and pepper.

Mix well and cook this sweet cabbage food over low heat for about 20 minutes.

Tip: Now we can boil this sweet cabbage dish with rice in the preheated oven at 180 degrees for about 20-25 minutes, until it browns slightly on the surface.

4. Turn off the heat, add the lemon juice and chopped dill and mix.

Leave the pan covered with a lid for another 10-15 minutes, so that the rice absorbs all the liquid.

We serve this sweet cabbage dish with hot or cold rice, with hot peppers.


This is the food that my co-workers (regardless of nationality) ask of me every time we have a meal.

Sorry I didn't get to take the final picture. he ate quickly. ) Rinse the cabbage from the box with cold water and drain it.

In a pan put 2-3 tablespoons of oil and then add the chopped chives and let it simmer for 5-7 minutes then add the chopped onion and let it brown. When the onion has turned golden, add a little paprika (I really like papernic so I add paprika and tumernic) salt and pepper to taste, thyme, bay leaves and sauerkraut and let them cook.

While the cabbage is cooking, wash the rice in some good water and put it in a bowl that can be put in the microwave, press the rice key and let it boil.

When the rice is cooked and the sauerkraut, in a yena or ceramic bowl in which a few pieces of butter were placed, we put a layer of cabbage, a layer of rice and then when we have finished laying we mix them all, and at the end still 3-4 pieces of butter. Cover with aluminum foil and put in the preheated oven at 385 for 180 c for 1/2 hour. Leave to cool a bit .. so as not to burn your taste buds and then you can enjoy. good appetite! you can use smoked turkey meat if you do not have a microwave the rice can be boiled normally in the pot on the stove use basmati rice, has a long grain and does not porridge.

Other recipes from the category Meat

Roasted chicken

Wash the chicken, season it and wrap it in aluminum foil previously greased with butter. Peeled potatoes are cut into large pieces and placed in a tray around the chicken, along with the peeled onion. Add a cup of water, a little oil


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


1. Prepare the ciolan and put it to boil in a pot with bay leaves, salt, peppercorns, a slice of celery and a whole cleaned onion.

We boil it for about an hour and take it out on a plate. Put the boiled ciolan in a tray or Roman bowl with a cup of water and put it in the oven to brown.

If you consider this option too time consuming, you can choose to put the ciolan in a bowl with some water, with spices, put a lid on it and put it in the oven. That is, cook and brown in the oven. In any case, the ciolan must be tenderized before being placed on the cabbage.

2. Finely chop the cabbage and cut the tomatoes into cubes. Put the chopped cabbage in a bowl and sprinkle over it an envelope of lemon salt and as much as you take between three fingers, coarse salt. Rub the chopped cabbage in your hands to soften and lose water. Let the cabbage leave for 10 minutes. Drain the cabbage and put it in a Roman bowl or saucepan. Add the diced tomatoes, chopped dill, 2-3 bay leaves, a few peppercorns, dried thyme and mix everything.

3. Put the browned ciolan on the cabbage. I had a slightly larger shank and preferred to cut it into a few pieces and place it on the cabbage. We put a polish with the juice from the pot in which we boiled the ciolan. Because I like to eat faster, I also chopped a hot pepper, enough to give a slight spice. Those who can not eat fast, remove the pepper.

4. Put the bowl of cabbage and ciolan in the oven and leave it for about 1 hour. The times are generally indicative, because it also depends on how the oven bakes. Check the cabbage, taste it and when you are satisfied with the texture, turn off the heat. However, it should not be kept in the oven until the cabbage has softened badly. It is better, tastier, the cabbage that keeps its firmness through cooking. Cabbage stew is a food that is always eaten hot.


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!

Ingredient:
& # 8211 a big cabbage
& # 8211 a smoked shank (1.5 kg)
& # 8211 a white onion
& # 8211 cabbage oil (100 gr approx)
& # 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, over 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!


Baked pork chop with sauerkraut

Baked pork chop with sauerkraut & # 8211 Fläsklägg med surkål (Swedish) that is, raw ciolan with mice, fried in the oven until it becomes brown and crispy. Seasoned with salt, thyme pepper and cumin and served with sauerkraut (Sauerkraut). A dish of German origin, taken over by the Nordics in the Hanseatic League (14-17th century).

Nordic cuisine It is very rich in protein & # 8211 fish, pork, poultry, game and rarely beef and many dairy products. Due to the harsh climate, less fresh vegetables are consumed (the season is very short) and more canned. Potatoes, cabbage and turnips are the favorites of the Nordics.

Berries and mushrooms are found in abundance and appear in many dishes. Lingonberry jam (a kind of cranberry jam, similar to cranberries) accompanies many pork steaks or dishes. Sour cabbage (surkål) is also part of the Nordic menu. The specific spices of this area are salt and pepper, aromatic plants (cumin, thyme, bay leaf, cloves, cinnamon) & # 8211 some indigenous, others imported, mustard (pasta, berries or powder).

Nordic food is consistent, fatter pieces of meat are preferred (lipids provide the energy needed for the cold season, which predominates in this area). That is why the squirrel, the shoulder and the pig's chest are often found, with layers of fat and mice.

We recently started a large culinary project, & # 8222The Food Connection & # 8211 A gourmet journey around the world & # 8221, in which 24 culinary blogs participate. Each month we will cook recipes specific to a country or geographical area and the complete collection will be published on the blog of one of the participants (here find details about the project).

By drawing lots, we established the order of the "hosts" and the national cuisines. We will gradually reveal to you, every month, who are the hosts and the recipes whose countries they host.

From April 15 to May 15, 2015 we cook Nordic recipes.

For this oven-baked ciolan recipe, I chose two pork rinds (front legs), raw, with bone, fleshy, covered with a thin layer of fat and wrapped in the corresponding mouse.

I cooked them in the oven for approx. 3 hours & # 8211 first 2 hours and 30 minutes at 180 C and last half hour at 220 C (to brown the mouse well). The garnish was made of sauerkraut (pickled), cut into slices and seasoned additionally with thyme and cumin (cold, like a sour cabbage salad). The whole feast was filled with slices of fresh bread, homemade (see here recipes for bread, buns and croissants).


Video: Πικάντικο σάντουιτς με καπνιστό χοιρομέρι και ξινολάχανο (August 2022).