The latest recipes

Sweet and sour cabbage with sausages

Sweet and sour cabbage with sausages



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Sweet and sour cabbage with sausages:

Strain the cabbage juice from the can, wash with a stream of cold water and place in a bowl over medium heat. Add 1 liter of water, 1 bay leaf, zacusca and sausages cut into small pieces. Leave to boil, approx. 20 minutes covered over medium heat. Serve as such, with sour cream or a boiled potato next to it instead of bread.


Hard red cabbage

Hard red cabbage, simple recipe. Sweet and sour red cabbage, with wine and spices, the perfect garnish for fries.

Sour red cabbage is delicious served as such or as a side dish. It goes very well with duck steak, goose, pork, lamb or even some red and juicy sausages.

We like it slightly sweet and sour and flavored with nutmeg and cinnamon. If you don't like them, you can simply replace them with a bay leaf and freshly ground black pepper. You can also replace brown sugar with white sugar, and balsamic vinegar with white or red wine.

Whatever you choose to prepare, I assure you that it is wonderful.


Ingredients sauerkraut

  • 1 sauerkraut between 1 & # 8211 1.5 kg.
  • 400 gr. smoked meat, ideal are some sausages and / or smoked ham & # 8211 optional
  • 1 large onion
  • 1 donut or red bell pepper or 1 & # 8211 2 tablespoons pepper paste
  • 2 & # 8211 3 large tomatoes or 200 ml. tomato paste
  • 100 ml of sunflower oil
  • 100 ml white wine (optional)
  • 1 tablespoon paprika
  • 7 & # 8211 8 black peppercorns
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Preparation of hardened sauerkraut

Cabbage desalination

Before preparing it, the sauerkraut must be desalted. I put the cabbage head in clear water the night before and the next day I tasted it to see if it was still too salty. If so, or if the sauerkraut has not been salted in time and you want to make it faster, cut the cabbage faithfully, then soak it in 2 l of lukewarm water for at least 30 minutes. Being finely chopped, the salt will come out faster, after which we drain the cabbage well from the juice before putting it in the pot and cooking it. If the sauerkraut contains too much salt even now, it can be compensated by replacing some of the sauerkraut with sweet cabbage.

Preparation of ingredients

1. Peel, wash and finely chop the onion.

2. Finely chop the sauerkraut, if you have not chopped it before desiccation.


3. Wash the donut / pepper, clean the stalks and seeds and cut into cubes. Ham and sausages, if used, cut into pieces of 3-4 cm.

Cooking hardened cabbage

1. Heat the oil in a large saucepan and add the chopped onion, which you heat over low heat, with half a teaspoon of salt, until it becomes glassy, ​​without letting it brown.

2. Add the donut / bell pepper (pepper paste in this case) and cook for 3 minutes, stirring often to avoid burning. Then add the paprika, well drained cabbage and sausages / smoked ham & # 8211 if you want to use meat.

3. Continue to harden and stir over low heat until the sauerkraut leaves no juice. Now add a cup of hot water (if you put cold water, this will stop boiling for a while and the whole cooking time will be extended), bay leaf, cumin seeds and peppercorns. Stir to blend the spices and ingredients well.

4. Cover the pot with a lid and simmer the cabbage for 40 minutes for 45 minutes, taking care to add hot water if needed.

5. While the cabbage is boiling on the fire, turn on the oven and heat to 180 ° C.

6. After the recommended simmering time has elapsed, taste the cabbage and adjust the salt taste. It is mandatory to taste before matching the taste. Pickled cabbage, if it was saltier, can bring enough salt to the preparation, sometimes there is no need to add extra. If canned pepper paste is also used, so is it.

7. Add over the hardened sauerkraut tomatoes or tomato broth and a glass of dry white wine, if you decide to use it.

8. Cover the pan with a lid and place in the preheated oven for another 40 minutes.

SERVE

After removing from the oven, sprinkle freshly chopped green dill sauerkraut on top, which will give the dish a light, fresh air. It serves hot food, both as a main course, especially if it also has smoked meat, but it can also be a tasty garnish.

Traditionally, sauerkraut goes great served with hot peppers and a polenta. A good tablespoon of sour cream can also be offered at the table. A goodness!


CHRISTMAS RECIPES. Pickled cabbage with baked pork sausages

CHRISTMAS RECIPES Wash and squeeze the sauerkraut, then cut it into thin slices.

CHRISTMAS RECIPES In a pot of tuci heat in hot oil finely chopped onion and red bell pepper then add finely chopped cabbage, mix well with a little pepper, put 2-3 bay leaves, sausages and tomato paste diluted in a cup of water. Put everything in the oven for about 45 minutes, until browned and all the juice decreases. Serve hot with polenta and hot peppers!
Good appetite!

CHRISTMAS RECIPES Here you will find the most delicious carbonara pasta recipes.

Do you have images or information that could become news? Send us a message at 0744.882.200 on Whatsapp or Signal


What ingredients do we use for the cabbage pasta recipe?

  • 1 cabbage of about 1 kg
  • 500 g of pasta (I used shells)
  • Salt
  • Pepper
  • 50 ml oil

How do we prepare pasta recipe with sauerkraut?

Cabbage is cleaned of ugly leaves from the outside and cut into quarters.

Rinse well with cold water and drain. Then put them on a large grater or cut the fidelita, lightly salt them.

Put the oil and cabbage in a non-stick pot and mix well.

Cover the pot with a lid and let it boil over medium heat to cook in its own juice.

When the cabbage is warm, we add salt to taste and a lot, a lot of pepper, freshly ground! The pasta is boiled separately, in water with a little salt, according to the indications on the package.

Or, even better, you can make homemade noodles from 3 eggs and 300 g of flour.

When the pasta is cooked, strain it and mix it with the sauerkraut.

Ah, my God! How I smell! It is now eaten with a lot of lust and joy as a child!

The recipe and the pictures belong to Alexandra Chitas and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 8.75.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Easter with sweet cabbage quality traditional Transylvanian recipe


Cabbage soup with meat and smoked recipe for lucskos (lucicos)

Cabbage soup with meat and smoked lucskos (lucicoș) recipe. Transylvanian recipe for sweet cabbage with pork and smoked meat. How to make cabbage with meat? How to make cabbage soup or food?

This one cabbage soup with smoked meat and meat (lucskos kaposzta, lucicoș) is a Transylvanian soup which is part of my family's culinary repertoire. Is a Hungarian recipe from Transylvania (not from Hungary). Actually there is something between soup and food, being very thick and consistent. A thick soup, full of pieces of meat and smoked meat. The name & # 8222lucskos kaposzta & # 8221 would translate as & # 8222 slippery cabbage, cabbage swimming in liquid, cabbage puddling & # 8221. It is pronounced in 2 syllables, with emphasis on the first: luci-basket (luch-kosh). So don't take it.

There are 3 spices that should appear in cabbage soup with meat (glossy): cumin, green dill and dried thyme. The predominant aroma of the glossy is that of dill, fresh and invigorating.

Sweet cabbage is put in the same amount as meat and smoked meat (ribs, smoked steak, fork bones) and the result is fabulous!

There are many glossy versions: some only with fresh meat (no smoking), others only with smoked ciolan, some with paprika (paprika) and others whiter, milky. I present to you the recipe that is made in our house.

Many of you will wonder if I can use sour cabbage in this recipe. The answer is: NO! If you want a meat dish with sauerkraut then I offer recipe by Szekelyi Gulyas (also called Szekler goulash). You can find it here.

The meat used for lucicos is pork, fatter. So we don't make lucskos with pork chops or mussels. Leg with some fat, back, neck or pork breast are the most indicated. In the smoking section, you can choose: smoked ciolan, smoked ribs (kaiser) but also forked bones (smoked).

Yes, it is a winter food. Although it is consistent, it has no fat in addition to that of meat. So we don't put lard or oil anymore. The cooking principle is that of a soup, without hardened onions or other fried foods.

From the quantities below it results approx. 10-12 servings of cabbage soup with meat and smoked.


Duck leg boiled in oil and butter, with sweet and sour red cabbage

I have long set out to find one of the old cookbooks left over from my ancestors and to make a monumental recipe that no one has heard of. The big problem was that I borrowed a book from a friend and didn't return it when I promised, so I had to take my cooking care and finish my glorious literature.

Now what does that book have to do with, and more specifically, this whole food story, I'm trying to tell you right away.

The book was called "The Black Swan" by N. Nicholas Taleb, in which he talked about the "very unlikely impact" (it's an interesting book that I recommend - it's not about food). As I was very unlikely to present you a recipe with swan meat (if you have, tell me), I decided to choose another fly, namely the duck.

I've seen that many people avoid cooking duck (for various reasons) so I thought I'd show you a more "handy" way to make Confit du Canard, or in Romanian duck garnish, with the mention that it's not a you will be able to preserve it as you can through the traditional recipe, which includes a lot of duck lard, which is not easy to find with us, in its raw state (either it is expensive, or you do not have ducks with you).

I took two duck legs, cleaned them in the bone area with a knife and left them in the fridge overnight with salt (plenty), 2 bay leaves, thyme, pepper and crushed garlic. After I took them out of the fridge, I washed them (that's why I add a little more salt) and I wiped them well with water.

In a small pot (enough to fit two thighs next to each other) I put 200 ml. sunflower oil and 200 gr butter and I let the butter melt over very low heat, after which I cleaned all the foam that formed (almost, no one is perfect).

I put the thighs on and left them to boil for an hour and a half. Attention: the fire must be extremely small, they must not boil like in a soup pot (the basic technique proposes that they be left in lard for 4 hours in the oven over low heat). They must also be fully covered. If the mixture of butter and oil is not enough, add more oil. Those who have endless reserves of olive oil can only use olive oil.

For the cabbage, sauté a finely chopped onion with 2 cloves of garlic crushed in olive oil. Add half a finely chopped red cabbage (no fingers) and harden until it starts to soften (it becomes glossy).

Put 2 tablespoons brown sugar, two tablespoons currant jam (or berries, bitter cherries or whatever you have), 2 tablespoons vinegar, a tablespoon of lemon juice, salt, pepper and a small glass of water. Boil with a lid for 20 minutes (check from time to time not to work in vain).

You will see that in the end you will not be able to preserve it in lard anyway, and this method of cooking ensures an even more crunchy crust (thanks to the butter). The sweet-sour red cabbage is spectacular both in taste and color and I think you will proudly introduce it as a substitute for puree or other garnishes.

* Some of the dishes used by Andrei Alexandrescu are part of the Casual Cook range,
available in Auchan and on eMAG.


SWEET CABBAGE WITH SMOKED COST

Every time I want to prepare a sweet cabbage in the oven with smoked, I look for a very good piece of rib that only drives me crazy when I think of the enticing smell that will fill my kitchen.

It is a simple dish to make with only two basic ingredients, cheap and available to anyone who wants to quickly get a delicious and consistent meal in the family.

ingredients:

  • 2 pcs. fresh cabbage (1.2 kg.)
  • 1 pc. smoked ribs (300 gr.)
  • 1 onion, 2-3 green onion threads
  • 1 tablespoon tomato paste
  • 200 ml. homemade broth
  • 2 bay leaves
  • dried thyme
  • salt pepper
  • 1 dill connection

For starters I take a small bowl with 1 liter of cold water in which I put the ribs cut into pieces to boil for about half an hour or until it starts to come off the bone easily.

I keep it under observation for the first few minutes to clean the foam formed on it a few times, then I cover it with a lid and let it boil lightly while I take care of the cabbage.

I remove the stalks of my cabbage, then chop them as small as I can and put them in a large bowl.

It looks like a lot of cabbage, but sprinkle a little salt on it and rub it a little so that it softens and leaves a little juice.

It has decreased by almost half in volume in just a few minutes, only good enough to fit in the old and healthy cast iron pan in which I put it to harden over the browned onion a little before.

I let the fire drop almost all the juice left and I always mix until I feel it quite soft - almost half done.

It's time to add tomato paste and homemade broth, sprinkle with thyme and a little peppercorns, then add the boiled ribs and a little juice from the wonderful stew with a smoky taste, put the bay leaves and put the pan in the oven over medium heat for at least half an hour & # 8211 forty minutes.

It is unmistakable the smell of sweet cabbage with smoked ribs that seems to let you know that it is ready from the hot oven, so I hurry to make a hot polenta and cut a little fresh dill without which such a preparation would not be perfect.


Fasting cabbage

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 sauerkraut.

Try these cabbage recipes as well:

2.5 / 5 - 3 Review (s)

Pasta rolls with cabbage and sausages

Chop onions and carrots. Fry in oil together with the chopped sausages on the robot (to look like chopped mug), then add chopped cabbage, bay leaf, thyme, three quarters of canned diced tomatoes, wine, salt, pepper and water. Put the dish in the oven to reduce the food well.

Meanwhile, boil the lasagna sheets in salted water and remove in cold water to prevent drying. Cut them all in half lengthwise.

When the cabbage is ready, add freshly chopped dill and leave to cool.

Grease a pan with oil and line with flour.

Roll out lasagna sheets and fill with the cabbage mixture. They are placed next to each other, in a vertical position. In the free spaces between them, put the rest of the cabbage and pour beaten eggs as for the omelet, mixed with the preserved tomatoes, a pinch of salt and pepper.

Put the dish in the oven until the eggs are bound and the preparation is nicely browned.

Pasta rolls with cabbage and sausages serve hot, possibly with sour cream.


SWEET VEGETABLE FRUIT SALAD FOR WINTER

Sweet and sour pickle salad is a mix of vegetables perfectly chosen to cover the whole area of ​​vegetables that can be put together in the best pickle salad. It is a pickle salad that does not need preservatives, because thinly sliced ​​vegetables are perfectly preserved in the juice left by them, to which vinegar and sugar are added. In this salad we have cabbage, cauliflower, cucumbers, peppers, carrots, which are joined by well-cooked tomatoes, white onions and 1 hot pepper to complete the taste. For spicy salad lovers, the amount of hot peppers can increase considerably to 3 pieces. We do not use water because vegetables (especially tomatoes) will leave enough liquid that can be used for the preservation process.

I have listed below the quantities of ingredients used by me, but you can adapt them to your taste or depending on what you have around the house. In fact, my salad has modified ingredients compared to the recipe I received from my girlfriend. I added bell peppers, but donuts would be just as good.

About 3 liters of salad came out of the quantity below, but the amount can be influenced by how juicy the tomatoes are.

Normally, all pickles should contain horseradish. We don't need this salad. I ate it last year at a friend's and believe me when I tell you it's perfect. The sweet-sour taste of pickled vegetables went very well with the potato food prepared by her mother. If you really want to use horseradish, then put a strip or two over the vegetables before closing the jar.

I still have a pickle salad, the recipe taken from my mother's mother, but it has a preservative. You find it here. I didn't use water in this salad either, the liquid we find in the can being left by the vegetables, to which vinegar is added.

Other successful pickles, in different combinations and textures: vegetable for soups in a jar, pumpkin in tomato juice in a jar, eggplant in tomato sauce in a jar. I invite you to try them all, with the promise that you will not regret their choice.

Pickle salads are gaining more and more fans because they bring together different tastes and textures, but put together they complement each other perfectly.

The salad can be eaten after 4-6 weeks, depending on the temperature at which the jars are kept. It would be preferable to keep them in a dark, cool place.

INGREDIENT:

(approx. 3 l sweet and sour pickle salad)

200 ml of 9 ° white wine vinegar

80 g salt for pickles

1 teaspoon peppercorns

To see how I prepared the salad, I leave the movie below.