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Brown the smoke in the 2 tablespoons of oil, add the finely chopped carrots, onions and peppers and heat them lightly. Cut the cabbage into strips and add it over the smoked meat. Pour the cup with water (to help the cooking process; later the cabbage will leave enough water to cover the needs), mix lightly and boil everything over a good heat, until the cabbage is well penetrated.
Salt to taste, add a little borscht and tomato juice / broth and continue cooking for another 10 minutes or so, until it boils a few times. After turning off the heat, sprinkle with freshly chopped parsley and season with dried thyme.
Enjoy your meal!
- 500 g smoked ribs or ciolan
- 3 lg oil
- 1 cabbage about 1.5 kg
- 200 gr of red juice
- ½ lgta thyme
- ½ lgta pepper
- 3 was dafin
- salt to taste
I wash the smoke a bit and dab it with a paper towel, then put it in the pan with the oil to brown it a bit. Meanwhile, chop the cabbage and finally rub it with a pinch of salt.
After the meat has browned a little, I add the cabbage, gradually, so that it has time to soften and fit and pour a cup of water. Leave it on low heat with a lid for about 15-20 minutes. then I add the tomato sauce and water (another cup) and put it in the oven for about 30 minutes. I take it out and add the spices and leave it for another 20 minutes.
Ingredients for Sweet Cabbage Pasta & # 8211 (4 servings):
• 250 g wide noodles
• 800 g white cabbage
• 1 onion
• 2 tablespoons butter
• 2 teaspoons of sugar
• 4 tablespoons of vinegar
• 150 g of ham or chicken or turkey
• 2 points of ground cumin knife
• 2 points of ground coriander knife
• 200 g cream
• 1 tablespoon starch
• 200 ml of milk
• two eggs
• grated nutmeg
• cayenne pepper
• 200 g Emmentaler ras
Boil the pasta in salted water and drain.
Preheat the oven to 190ºC.
Chop the cabbage.
Fry the chopped onion in butter.
Add sugar and caramelize. Extinguish with vinegar and bring to the boil.
Add the cabbage and cook for 10 minutes.
Cut the ham into cubes and mix with the noodles and cabbage
Season with salt, pepper, cumin and coriander.
Mix the egg yolks with eggs, cream, starch and salt and pepper.
Grease the soufflé form and sprinkle with cheese.
Spread the pasta and cabbage mixture on top and sprinkle with cheese.
Pour the egg sauce and cover the bowl with a lid.
Bake for 30 minutes. Raise the temperature to 210ºC and remove the lid from the mold and bake the soufflé for another 15 minutes.
Retete Mamy Vio
You would say a common recipe, but there are still young girls who asked the other day
I'll tell you how I do it:
1 - 2 bell peppers
tomato juice prepared this fall without sugar and preservatives
2 thyme threads
2 - 3 bay leaves
salt to taste, do not put much and the thighs contain salt
2 smoked thighs from LIDL that I buy every time I pass, are good and consumed as such
Cabbage is cut with a knife, grater or robot as I did, rub with a little salt and set aside
Chop the onion and pepper and grate the tomatoes
Put the onion and pepper in the pan on the fire, cover with a lid and add a little more boiled water or soup (if we have it) until soft. At the end, add the tomatoes, peppercorns (I have an infosor that I use only for cooking so that the pepper doesn't spread through the food), cover the bay leaves and thyme, let it boil and for the color I added Tomato juice
I also put the cabbage that was waiting, the thighs cut in half and cleaned of the skin, I left it for another 5 minutes, I made sure that it has enough juice, I covered the pan with an aluminum foil (if you have a lid that works in the oven even better) and I put it in the preheated oven for an hour after which I took out the foil and left only the grill (to take a color on top) for a few minutes
Enjoy your meal !
Cut the cabbage into pieces, salt and leave for about 10 minutes to soften.
Meanwhile, cut the onion and the smoked meat into small pieces and put them in a saucepan with a little oil. Let it harden a little, just to dry well. Add a cup of water and stir from time to time so that it does not stick. After the smoked meat has simmered well, we take it out on a plate, and over the hardened onion we add the finely chopped cabbage and let it cook. Before adding the cabbage over the onion, it is good to drain the cabbage a little of the water that leaves it. Then add a few peppercorns and bay leaves and mix with the cabbage and the cabbage, until it starts to soften. Leave for about 10 minutes.
After the cabbage is almost ready, add the smoke, mix them and leave them for another 25 minutes.
Smoked cabbage food The post!
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This is the best cabbage dish you will ever taste! I guarantee! You won't even think about the meat one after trying it!
This cabbage dish was a dream come true! Costin and I ate the whole pan in just one day, and the next day we did it again because he was super excited about it! Yes .. it was extraordinary .. a simple cabbage meal. & # 128578
The recipe itself is very simple. Don't be scared of the cabbage-bean combination ... I don't know how it happened but I really didn't have any problems. Anyway, it's worth it ... the result is delicious!
This recipe for smoked cabbage food It is vegan, but it reminded me of the traditional cabbage-smoked meat dish. Well, smoked tofu it is a perfect substitute, and the paprika also helped to create this wonderful taste.
So, here's the recipe for cabbage with smoked, in the fasting version, without meat. It will delight your senses! & # 128512
New quality cabbage with smoked
For the main course of this day, we prepared the new smoked cabbage, one of my husband's favorites, which starts its portion by sipping from a glass of brandy or horinca, cold as ice.
- 2 suitable cabbages
- about 800 grams of smoked discharge
- 2 medium onions
- 1 red pepper
- 2 bunches of fresh dill
- 4-5 peeled and grated tomatoes (a can of peeled tomatoes & # 8211 I recommend this box of peeled tomatoes)
- 2 bay leaves
- a little lemon salt
- 3-4 tablespoons oil
- sweet, hot paprika
The cabbage is washed very well and chopped as small as we can.
We mix it with salt, pepper, thyme, a little lemon salt (to give a slightly sour taste), dill, paprika, pepper.
Preheat the oven to 180 degrees Celsius.
We put a pan on the fire. Add the oil, peppercorns and bay leaves.
When the oil is hot, add the finely chopped onion and pepper. Heat them for a few minutes, then add the smoked meat cut into suitable pieces.
Heat them for about 10 minutes, then add the cabbage squeezed very well with water.
Homogenize well, and simmer for about 10-15 minutes, then put the tomatoes.
Mix the cabbage very well, so that the tomatoes are evenly distributed. Taste if you need more salt and spices.Put the pan in the oven for about 90 minutes. Here it depends on how tender the cabbage is. From time to time we take the pan out of the oven and "shake" it a little, so that it does not stick to the bottom of the pan.Serve hot with polenta, hot peppers, and for those who want it, also sour cream.
If you like the recipes I explained, go to my Facebook page, Alina & # 8217s Cuisine, and give me a LIKE. Thank you!
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I. Finely chop the cabbage, sprinkle with salt and rub with your hands to soften. Finely chop the vegetables and put them in a pot with a tablespoon of oil.
II. After the vegetables have softened, add the cabbage, mixing well plus half a cup of warm water. Put the lid on and let it boil over low heat, checking from time to time and stirring through it. Keep on the fire for about 15-20 minutes (on low to medium heat)
III. When the cabbage has started to soften, add the tomatoes in the broth (chopped if possible) plus a little more water, mix well and put the lid back on, leaving it on the fire for about 10-15 minutes.
IV. Towards the end, add the bay leaves, ground pepper, dill and season with salt. Leave it on the fire for 4-5 minutes so that the spices take effect. It is served plain or with polenta, but necessarily with a hot pepper next to it.
* To make it good when you sprinkle salt on the cabbage and rub it with your hands, be careful not to salt it too much, but not too little, taste a little of it, it must be less salty than for the salad.
* Use tomatoes in sauce, or broth, if you use fresh tomatoes that are more acidic you must add a teaspoon of sugar to balance the taste.
Cabbage with smoked cabbage
Only when you think of the smell of hardened cabbage, the sweet-sour taste seems to flood your taste buds. If it made you smile at the thought of a plate of smoked cabbage and a healthy portion of warm polenta, then you know what you will prepare for the next meal.
Regardless of the season, sauerkraut is a dish that everyone likes. Even the family's captives will ask for another portion when you cook it.
For a cooked dish, it is important that the sauerkraut is good.
Preparation time: 4 hours
Number of servings: 6
- 4 kg sauerkraut
- 1 ½ kg of smoke
- 3-4 tablespoons of sunflower oil (if you have lard, it is preferable to use it instead of oil)
- 1 onion
- 1 carrot
- 1 red bell pepper
- 1 cup of homemade broth
- paprika sweet / hot
- salt and pepper to taste
- 1 teaspoon dried thyme
Method of preparation:
In a large saucepan, heat the oil, then fry the chopped onion until it becomes slightly transparent and begins to brown on the edges. Top with carrot and bell pepper, stirring vigorously with a wooden spoon.
When the vegetables have softened, it's time to add the smoked pieces. Mix with pleasure and enjoy all the flavors that surround your kitchen and caress your senses. As soon as the smoke browns and becomes slightly crunchy, pamper the composition and add the broth, turning quickly from the wooden spoon, to homogenize.
Let the broth begin to boil. Meanwhile, take the cabbage that is good to leave to salt in a pot with cold water, drain it well and cut it faithfully, of medium size to preserve its flavor. When it boils, you can put sour cabbage on top.
Add a cup of hot water over the cabbage and stir vigorously, using a wooden spoon. Turn on the heat and put a lid on, then let it simmer for a few hours, until the cabbage becomes very soft. Be careful to stir from time to time, so as not to stick to the pot if it drops too quickly during cooking, you can add more hot water.
When almost ready, add salt, pepper, paprika and dried thyme to taste and mix well.
Once the cabbage has softened, put it in the oven without a lid, and leave it for another 20 minutes, to brown it nicely on top.
In the meantime, she prepares a fluffy polenta, like at home. For 4 servings, you need 250 g of Extra Gold Maize from Grandma's Shelf, 1 liter of water and a teaspoon of salt.
In a large pot or a saucepan, bring water and salt to a boil. After the water starts to boil, gradually add, in the rain, the Grand Gold Extra Gold Grandma's Shelf, mixing with a wooden spoon or a whisk. When the cornmeal boils and the polenta thickens, turn off the heat. Cover the pot with a lid and let the polenta steam for 5 minutes, then turn on the heat again and let it boil for another 1 minute.
Skillfully, turn the polenta on a wooden bottom and serve it with smoked cabbage, but also with a hot pepper, as it falls.
Enjoy a hearty and tasty meal with all your loved ones in the family, who will surely not refuse a traditional Romanian feast!
I cut the cabbage into 2 parts and peeled the leaves. The loved ones at first were puzzled, then they couldn't stop eating & # 8230
We present you a special recipe for festive Chinese cabbage roll. It is prepared quickly, but it has a great effect and will surprise you with its spicy and absolutely delicious taste. To get a more colorful roll, we recommend using bell peppers of different colors. If desired, you can use chicken breast or pieces of salmon. If you want to lose more calories, then replace the cheese and melted cheese with skimmed cow's cheese. Decorate the festive table with this exceptional appetizer!
Chinese cabbage roll
METHOD OF PREPARATION
1. Grate the melted cheese, grind the other cheese with a fork. Press the garlic. Cut the peppers into cubes and the olives into slices. Mix the prepared ingredients and add the cream.
2. Cut the Chinese cabbage in half. For the roll you will need only half a cabbage. Carefully peel off the upper leaf. Try not to break the leaf from the cocoon. Put a little filling on top of the leaf. Then unfold the next leaf and put a little filling and so on, move towards the center until all the leaves are finished.
3. Wrap the stuffed cabbage in cling film, pulling the edges as tight as possible. Refrigerate the roll for 2 hours, and cut it into slices before serving.