Traditional recipes

Pickled cabbage hardened as in Transylvania

Pickled cabbage hardened as in Transylvania

We put the pan on the fire with 4-5 tablespoons of oil or lard as my grandmother used to do in the country. We cut the meat into slices and put it in the pan and fry it. After we have fried it a little on all sides, we take it out, and in the remaining oil we heat the finely chopped onion.

Meanwhile, cut the cabbage into slices, squeeze it between the palms of the excess juice, and when the onion is hardened, put the cabbage and the meat in the pan. Leave on the fire until everything is done, add pepper and thyme.

Serve with hot peppers and polenta or fresh homemade bread.


Pickled cabbage (recipe and its secrets)

If you didn't know, then. find out now: on Saint Dumitru, sweet cabbage dishes are eaten and immediately after that you start pickling the first barrel of cabbage!

This is because the Romanian tradition of "canned food for winter" says that cabbage is pickled between Saint Dumitru and Saint Andrew. How many times in this interval and how many barrels are you going to put, it's your job. But if you want to do everything according to custom, then you have to fill a barrel of cabbage with Saint Dumitru (to die until you enter Lent then) and put another one with Saint Andrew, so that the sauerkraut is still good to eat when you enter in Lent.

Now that we've clarified these things, let's move on to the recipe (which I promise to give you today with all its secrets).

What do you need to know when choosing cabbage? It should be well cooked, thick, white and with thin sheets (it will be useful for sarmale). And the brine is prepared on the scales: for every 10 liters of water, 500 gr of coarse salt, from the one suitable for pickles.

Clean the cabbage barrel well (wash it and shake it) then place on its bottom a few (shorter) wooden logs. Sprinkle the spices on top of them: sprigs of thyme, pepper (tied in gauze bags), dried dill. Peel and cut carrots and celery roots into round slices, peel and cut horseradish roots lengthwise - and throw them in the barrel (you can always put only one part and throw the rest among the cabbage heads , as you put them in the barrel). Some add beets - and then the cabbage will turn pink, or corn kernels - which will make the cabbage golden yellow.

Cut each cabbage straight from the back, then dig inside it and put a pinch of salt. The cabbages are placed in the barrel only with the back up. Press well, place a wooden grate on top, press with two or three river stones or granite and cover with a large, clean towel. Leave it that way. two days.

During this time, 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 should be pritocita. Three or four times in the first week. First you take the foam that was made with the foamer. Then remove the stones and grill, wash and dry. Wipe with a dry cloth and 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.

After the first week, pruning is done less often, so you can fix the lid. When left dry for Christmas Lent, the cabbage in the barrel placed by Saint Dumitru (or immediately after) should already be sour, good for sarmale (and good for drinking, on hangover mornings.)


Stuffed

I ask you why you need an egg. / why you need soft bread. as you just don't make meatballs, I'm from ARDEAL BUT I DIDN'T HEAR ANYTHING LIKE THAT. stop posting something like that.

Now, my dear, everyone is making sarmale as we know or as we have learned. There are also so many recipes on the internet you can choose to prepare them as you wish. I agree that you can agree with me when I say that everyone has the right to post what they want. Thank you for visiting my recipes and maybe even preparing some of them. X


Ingredient:

  • 30-35 kilograms of white cabbage
  • 2 medium-sized red cabbages
  • 50 tablespoons coarse salt (approximately)
  • 20 horseradish roots
  • 6 dill branches
  • 10 sprigs of thyme

Preparation:

  1. Wash and scald the barrel, cross and stone well.
    [note] To keep the cabbage in the liquid, traditionally, a wooden support is used - most often made in the shape of a cross - and a large, flat stone to press it. [/ notes]
  2. Wash the dill and thyme.
  3. Clean the horseradish and, if it is too thick, split it into 2 or 4 pieces.
  4. Place a layer of dill on the bottom of the barrel.
  5. Remove the withered outer leaves of the cabbage.
    [notes] Use only whole, unpeeled and unfrozen cabbages! [/ notes]
  6. Remove the back of the cabbage with a sharp knife. Cut it to get cones.
  7. Fill each cabbage, in the place from which you removed the stalk, with coarse salt. Count how many tablespoons of salt you used.
  8. Stack the cabbage with the salt side up.
  9. Do the same with the red cabbage in the middle of the stump.
    [type] If you don't have red cabbage, you can use 2 beetroot roots. If you do not want the cabbage juice to be pink but yellow, replace the red cabbage or beets with 2-3 corn cobs. [/ Tip]
  10. Tuck the horseradish and thyme sprigs between the cabbage heads.
  11. After all the cabbage has been arranged, add the last sprigs of dill.
  12. Leave the cabbage without water until the next day.
  13. The next day add the cross and stone over the cabbage and fill the barrel with water. Write down how many liters of water you used.
  14. After 2-3 days the cabbage must be pritocita: to even out the salt content, the liquid inside must be homogenized.
    [type] There are two ways to prune cabbage:
    & # 8211 If you have a tap barrel at the bottom of the barrel - very useful for taking cabbage juice - take liquid from the bottom of the barrel and pour it over it. Repeat the operation several times.
    & # 8211 Another quick way to homogenize the liquid is to introduce air, using a plastic tube or hose, into the bottom of the barrel. [/ Type]
  15. After the liquid has been homogenized, you can taste and fill it with salt. Normally, cabbage juice has 1 tablespoon of coarse salt to 1 liter of water.
  16. Repeat the chopping operation 2 more times, every 3 days.
  17. The cabbage is pickled after a month and a half and, if properly pickled, will be kept until next summer.
  18. Pickled cabbage is used to prepare sarmales, sauerkraut, etc. and the juice can be consumed as such as pickles or used to sour soups. Potroace soup is traditionally soured with cabbage juice.

Preparation time: 1 hour + days required for pruning

Servings: for 1 year

Pickled cabbage is used to prepare sarmales, sauerkraut, etc. and the juice can be consumed as such as pickles or used to sour soups. Potroace soup is traditionally soured with cabbage juice.

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30 Comments

a recipe f f f good bv bv bv bv.

I did the same this year. I added some hot peppers and a quince.

yes this is done from ancestral lands & gt & gt & gt

I also put celery (root and leaves
)

it was good and bad. I repeated the recipe this year as well.

Do you no longer need salt in the water? The one in the cones of the captains is enough. Thanks!

I haven't cut the spine, does it have anything?

It has a spine :). No, if you put enough salt.

I also put a piece of bacon in the cabbage barrel.

I have a question & # 8230 Do you use preservatives?

I put the cabbage on October 6th and today, November 14th, I threw it all away. It became very soft and balmy.

Normally, if the salt is enough, the cabbage should not have such problems and if it does not ferment, it may be too hot or the cabbage variety may not be suitable (early cabbage). If it ferments, it may have too little salt.

For Lenin: Maybe you put iodized salt, not pickle salt.

Greetings to all!
This is the third year when I also put cabbage. I have an 80l barrel that holds about 10 white cabbages and two red ones (for color). To all this I put 2 horseradish roots, a corn cob, 10 onions cleaned and cut into quarters, 3 goulash, 3 apples, 3 cloves of garlic (unclean but only cut in half), 10 hot peppers, 10 carrots, 10 leaves cherry, 10 beef leaves, red and black pepper (one packet), 10 bay leaves. Obviously, horseradish, apples, gules and apples must be cut into sticks.
I think the quality of water and salt is important. For me here in the country (other than Romania) the water from the well is spring water. I needed about 50 liters of water for my barrel. To this I added about 1.2kg of coarse salt (here it is called & # 8220morski sol & # 8221, I think in Romania it is called & # 8220salt for pickles & # 8221. Salt should be about a tablespoon per liter of water. I filled the barrel with cabbage and accessories, poured water and then poured the brine, ie the necessary salt dissolved in water, I left this thing for a week, after which I started to & # 8220vantur & # 8221 or & # 8220pritocesc & # 8217 That is, every morning I empty about 10 liters of liquid (the barrel has a drain valve) which I pour back.
That's all.
Yes, we are healthy and healthy (that is, we should live and be healthy).

I have a question, please.
I put the cabbage 7 weeks ago, for the first time. I put 1 tablespoon / liter of salt, 1 piece of horseradish in slices as on a finger, dill and 1 quince cut into 4. The taste of the juice is a little salty, a little sour (that is, I expected it to be much more sour). The cabbage is strong and has only a little of its yellow-brown color of pickled cabbage as I knew it was made by my parents. When the taste is neither sour nor soft, it is strong, sticky. What do you think I'm missing?
Thanks

If the cabbage variety is good, it only needs time. The acidity will also accentuate the salty taste. And vice versa.

I would like to ask if I am with my wife in a warm place (in the country where she comes from) and I would like to put some sauerkraut. would it be advisable to keep the top outside in conditions where it is 30 degrees outside? for good results when should it be vented, ie after how long? thank you

I wish we could help you, but we don't want to upset you. The process of pickling cabbage is a conservation process in temperate areas, with long winters. We don't know how things could go in Southeast Asia. If he has an experienced reader, please help him with an answer. Probably the easiest thing would be to look in the ethnic shops of other countries in Central and Eastern Europe (if any). Or use, for example for sarmale, normal cabbage to which you add dry white wine to boil, plus spices (a few grains of mustard seeds, mustard seeds, bay leaves, peppercorns, thyme) in a gauze bag.

No, I'm not in Asia, I'm in Canada. It is true that cabbage is not exactly like what I know from parents but it looks 95% the same. The ribs are thicker. the salt seems to be & # 8220 less Ro & # 8221 salt, that is, it is finer, but I put more than a spoon / liter and it is salt for pickles, meaning not for cooking. I have friends who have made but can't tell me what's missing. Thanks anyway for the answers.

My replay from Nov 25 at 5:28 pm is due to a confusion of reading an answer from & # 8220something good & # 8221. I thought it was addressed to me. I apologize, it has no place or purpose. It's off topic. Thanks

20 horseradish roots. TWENTY. IT HAS NO HOW.

Hello, if I filled the cabbages with salt instead of the stalks, is it still necessary to put salt in the water?

Not. Theoretically it should be enough salt. You can add a handful or two of high salt to sleep peacefully.

For the cabbage to be perfect in taste and color, it is very important that in the week before filling the barrel with raw cabbage, SEX is not done.
:-))))) :-))))

Agree with two amendments:
1. abstinence 2 weeks (of all kinds)
2. if a woman puts cabbage, not in the menstrual period.


Hardened sauerkraut with sausages and bacon crests

One of the 11 great "false truths" of nutrition says that saturated fats are unhealthy. The idea that these fats increase the incidence of cardiovascular disease was dismantled by a large study that includes almost 350,000 subjects, which showed that diets that include saturated fats do not significantly influence the risk of cardiovascular or coronary heart disease. More about other nutrition untruths here. I started with this information and reference to the bibliography especially for those who jump up when they hear about dishes prepared with butter, bacon, palm oil and so on. The French, whose cuisine is based on three essential ingredients (1 - butter 2 - butter 3 - butter) are among the peoples with the lowest percentage of suffering from cardiovascular disease. That being said, let's see how we enjoy some saturated fats combined with resveratrol, antioxidants and other goodies with an almost impossible name to pronounce.

What do you need?

  • 1 head of sauerkraut (about ½ kg)
  • 100 - 150 g “bacon” or cliché - that bacon without meat, at least 4 - 5 cm thick, as it is done, household, in Transylvania
  • 100 - 150 g smoked Bucovina sausages (with large pieces of meat inside, richly seasoned with basil)
  • 50 - 100 g hard cheese (cheese or Emmentaler)
  • Maize, salt and water for a small polenta
  • 1 tablespoon sunflower oil
  • Pepper - freshly ground - to taste.

How do you proceed?

  • Put the sauerkraut in the water in the evening, and the next day drain it, wash it a little more, drain it again and chop it a little more.
  • In a large cast iron cauldron (tuci) put the cabbage to harden in oil, over medium heat
  • Stir occasionally and leave it on the fire until it softens well - if it runs out of water, don't be afraid to put half a cup in it from time to time.
  • About the time the cabbage is almost defeated, match the taste of salt (I don't think it will be the case anymore) and pepper, then add the polenta, which you do as you know best (I don't know how at all)
  • Before turning it over, incorporate the diced cheese into the polenta - stir until the latter melts and disappears
  • Cut the bacon into slices about 5 mm thick, which you cut up close to the rind
  • Cut the sausages into 5 - 7 cm long pieces and cut them about every 5 mm
  • Meanwhile, heat a non-stick pan in which you toss the slices of bacon and the pieces of sausage
  • Brown the bacon and sausages nicely, turning the pieces on all sides (if you want, in the fat left in the pan you can fry a few slices of polenta, or you can "sprinkle" with the polenta).

All that remained was to do the "plating". For this you can get inspired by consulting the pages of avant-garde chefs who "reinvent" traditional local dishes. Or you can place the dishes normally on the plate. Remember that resveratrol in a glass of red wine should not be missing.
Have fun and see you healthy again!


What are we cooking today?

In order not to stick to the fingers when unrolling at one end, it is good that the dough is not completely thawed when working with it.
Later I will write a form of serving these hearts. I was a bit confused with sending the pictures (they were too big, so if you don't read the instructions)!

That's what it looks like. They can also be greased with egg. Mine are not greased.

Attached images

# 224 Austiaca2

Doina Elena, the fact that she boils dumplings separately, has several causes:

1. In my family, not everyone eats paprika with dumplings. You realize what it would mean to choose my Alex from the plate!
2. I make dumplings in larger quantities, in our country they are eaten in many ways, e.g. put in the oven, with grated ementhal and fried onions! Or in a frying pan with smoked ribs and eggs.

So, you see, it's not just a matter of taste!

# 225 Chiu Georgeta

Last week I went on vacation with my husband and daughter (the youngest of my 4 children). Because I lived in a "RESORT" and I had a kitchen with everything I needed, I cooked twice a day ("a brunch" or "late breakfast" and an "early dinner").

Among those cooked for dinner I made:

- Dumpling soup with dumplings
- Put in the oven lined with slices of cheese

- Tomato soup (with tomatoes preserved by us)
- chicken breast with mushroom sauce
- Rice with peas (risotto) and Parmesan cheese

- pea soup with dumplings
- "creamy chicken pasta"

I cooked almost every day and saved a lot.

# 226 Austiaca2

Gobbetti with fried olives

I mean, I fried some sliced ​​garlic in olive oil, I put the sliced ​​olives, a little oregano, vinegar and a little water from the pasta. I boiled for a few minutes, according to salt and pepper, I mixed the pasta and I sprinkled some Parmesan !

Attached images

# 227 Chiu Georgeta

I don't even know if the term paprika is correct, because I learned the recipe from one of my husband's aunts (an excellent cook) when we got married.

- 1 large onion, finely chopped
- 3-4 halves of chicken breast (I like to use chicken breast without skin, but with the bone that I remove later when the meat is cooked) the meat taken from the bone, and cut into pieces.
- enough water to cover the meat well
- 4-5 tablespoons sour cream
- 1-2 tablespoons flour mixed with milk
- salt
- pepper

In a bowl with slightly higher walls (Dutch oven), heat the oil. Add the finely chopped onion and cook until it is glassy. Add the chicken and bones and cook a little until the meat loses its pink color. Cover well with water and let it boil, until the meat is completely cooked (if necessary, add a little more water).
When the meat is cooked, add semen and flour diluted with water or milk.
It is given a few more boils (until it thickens). Season with salt and pepper and serve.

We like this paprika with mashed potatoes or "garlic pasta"

- 1 packet (16 oz / 500 g) pasta
- a few cloves of garlic (depending on taste - I put 5-6 cloves) finely chopped
- olive oil
- italian herbs (oregano, basil)
- finely chopped parsley
- salt
- pepper

Boil the pasta "al dente", strain it.
In a hot bowl, heat a few tablespoons (2-3) of olive oil, to which add the garlic. Fry quickly (being careful not to burn), over which pour the boiled and strained pasta. Add the finely chopped herbs, salt, pepper and mix well.
It is generally served with dishes that have sauce.

I sometimes add sliced ​​canned mushrooms to the paprika, or fresh and boiled, or sometimes I like to put "gnocchi" in it (I hope I wrote correctly). Everyone in the house likes this food.


Romanian cooking: Cabbage in Cluj & # 8211 Sauerkraut in Cluj

Take a stone in your mouth because I cooked in Romanian! This is to see what friendship does in man and what I did for my dear Alice who hosts & # 8220Lunea Gateste Romaneste & # 8221, although in my case it could also be called & # 82202012 Gateste Romaneste & # 8221. I liked that she invited me around Valentine's Day, as if it matched my & # 8220affinity & # 8221 for this holiday, I consider it a commercial one and that's it, so a recipe that doesn't emanate from love was only good.

My source of inspiration was Radu Anton Roman, who calls it & # 8220varza clujeasca & # 8221. For those who do not know this dish, I leave it to you to describe it. & # 8220Smells like you're going crazy! It's unmistakable, the colors faded, the layers of meat, even the way the spoon rests supported by a golden cabbage lump, everything has been repeated, identical, for decades. & # 8221
I made the recipe to my taste, so I set aside the lard and reduced the amount of pork and left my hand free for dill and thyme.
Alice, thanks for the invitation!

Ingredient:
1 sauerkraut, medium size
0.5 kg minced pork
1 cup of rice
1 large onion, cut into cubes
dill and dried thyme
sour cream
salt and freshly ground black pepper

Cook the onion in a tablespoon of oil, then add the minced meat and a little salt.
Wash, clean and desalinate (if necessary) the cabbage and cut into thin strips (let's face it, mine are a bit rough, but as it was the first time, I'm sorry). Put the cabbage to harden and add a cup of hot water over it.
Boil the rice in salted water for a while or "bloom" it as Radu Anton Roman says.
We mix the meat, the rice & # 8220flowered & # 8221, the spices and some sour cream.
We grease the pot - I used a cast iron one with a layer of sour cream and then we add the sauerkraut + sour cream + rice mixture and so on, finishing with a layer of cabbage and sour cream.
Put the pot in the oven and bake for about half an hour. I didn't really wait for the layers to cool down and settle, hence so much patience.
Serve with a tablespoon of sour cream.

Finally, I get to present you a Romanian dish and not any, but my favorite one. Just to be able to make an idea about it, let me just say that it & # 8217s kind of unwrapped saurkraut cabbage rolls. It & # 8217s a Transylvanian dish, comes from Cluj Napoca, a university town.

Ingredients:
1 medium sauerkraut
0.5 kg grounded pork
1 big onion, diced
1/2 cup rice
sourcream
dried dill and thyme
salt and freshly grounded pepper

Saute the onion in one tablespoon oil. Add the grounded pork and a little salt.
Wash the sauerkraut and slice it thinly. Saute and add 1/2 cup boiling water to soften.
Boil briefly the rice in salty water. Mix the rice, meat, spices and some sour cream.
Spread sour cream all over the baking dish and start adding the layers, start with saurkraut + sour cream + rice, meat mixture and continue finishing with a layer of sauerkraut topped with sour cream.
Bake for about 30 minutes and serve with sour cream.


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14 Comments

You forgot to say what the house is like, it doesn't soften, that's how you brag! Pickled salt does not have to be coarse. And without IOD! But say goodbye because in Romania it is forbidden to sell salt. In addition, to prevent mucus (those gelatinous things) add horseradish.

And apart from what IMSI says. so as not to make mucus)))). Add dried basil and then beaten daily.

Better a poor horse than no horse at all. 500 g of salt per 10 l of water is enormous. I put 300 (iodine, if I don't find coarse, saline, I put coarse sea salt) but after a month or two I add a few dozen aspirins to the 60 l plastic barrel, the wooden one requires far too much work. The last cabbages remain soaked until July.

This year I forgot to stock up on a few kilos of coarse salt, I will probably only find a large one again. It worked with that, it's two or three times more expensive but now it's cheap cabbage, 1.2 lei compared to 2.5 last year.

I don't know what the world puts so much cabbage in the spring. In comerrt it is in a vacuum bag and it is very good. with 2 cabbages you made sarmale. How the hell can you eat? let's make sauerkraut or steak salad, but it's not worth the effort. It must be ventilated or preserved. If it's too hot it can spoil, etc ..


How to choose the ingredients

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Login with adevarul.ro account
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14 Comments

You forgot to say what the house is like, it doesn't soften, that's how you brag! Pickled salt does not have to be coarse. And without IOD! But say goodbye because in Romania it is forbidden to sell salt. In addition, to prevent mucus (those gelatinous things) add horseradish.

And apart from what IMSI says. so as not to make mucus)))). Add dried basil and then beaten daily.

Better a poor horse than no horse at all. 500 g of salt per 10 l of water is enormous. I put 300 (iodine, if I can't find coarse, saline, I put coarse sea salt) but after a month or two I add a few dozen aspirins to the 60 l plastic barrel, the wooden one requires far too much work. The last cabbages remain soaked until July.

This year I forgot to stock up on a few kilos of coarse salt, I will probably only find a large one again. It worked with that, it's two or three times more expensive but now it's cheap cabbage, 1.2 lei compared to 2.5 last year.

I don't know what the world puts so much cabbage in the spring. In comerrt it is in a vacuum bag and it is very good. with 2 cabbages you made sarmale. How the hell can you eat? let's make sauerkraut or steak salad, but it's not worth the effort. It must be ventilated or preserved. If it's too hot it can spoil, etc ..