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Pork chop with sauerkraut

Pork chop with sauerkraut

Peel an onion and finely chop. Peel an apple and cut it in half, remove the spine, then cut the apple into thin slices.

Fry the onion in butter, in a large pot until soft. Drain the cabbage well and add over the onion together with the apple. Cook a little longer, then add the soup and apple juice, bay leaves and meat seasoned with a little salt. Boil covered over low heat for an hour and a half.

Remove the meat, debone and slice (if necessary), season the cabbage to taste and serve.


Sour cabbage food with pork

I would propose instead of oil, lard and without vegetables.

I cook the meat first and put the onion, I like the taste of frying. But you can still have onions and then meat.


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Sour pork soup with cabbage juice

Sour pork soup soured with cabbage juice was my family's favorite before cooking them smoked pork soup.

Sour cabbage juice soups were by far the best when I was a kid.
And now I like them just as much, but I've discovered others in the meantime that have overtaken them.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 1 kg of fresh pork bones
  • 2 yellow onions
  • 2 carrots
  • 1 parsley root
  • 1 parsnip root
  • 1 celery root, small
  • 1 bell pepper, green
  • 1 bell pepper, red
  • 250 g tomatoes for soup
  • salt
  • pepper
  • 4l apa
  • 1 l cabbage juice
  • tarragon
  • parsley

Portions: 8
Preparation time: 75-80 minutes
[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients for the sour pork bone soup with cabbage juice

The pork bones, portioned into smaller pieces, are boiled in boiling salted water for 5-6 minutes before reaching boiling point.

Then drain the water and rinse the bones and the vessel with hot water.
Put the bones to boil again in boiling water with a little salt, depending on how salty and cabbage juice it is.

Peel the vegetables, rinse and chop into uniform cubes.

Preparation of sour pork bone soup with cabbage juice

When the meat on the bones is easily penetrated, that it must also have meat, I think that is implied, we add the roots and onions.

After a few minutes of boiling, fill the soup with cabbage juice.

We add the pepper a little later, when the roots are almost cooked, so as not to soften too badly. The pepper is good to stay stronger in order to have a pleasant appearance in the soup, but also to keep its properties to some extent.

After adding the peppers, we can add the tomatoes, then the tarragon and leave the soup on the fire for 10 minutes, during which time we match the taste with salt and pepper.

After the fire is extinguished and after the soup is slightly tempered, add the finely chopped parsley.

We serve hot soup, with hot peppers, sour cream, or plain, according to preferences.

  • You can add a beaten egg, at the end of boiling, to thicken the juice.
  • You can add noodles or a handful of pasta, when the soup is boiled for three quarters. I preferred it simple.

I hope you find it useful, my recipe for sour pork soup with cabbage juice!


Pork master with sauerkraut

Ingredient:

  • 1/2 head of pork (can also be smoked)
  • 2 small pickled cabbages
  • 2 bay leaves,
  • 2 tablespoons broth
  • thyme
  • 1 tablespoon oil
  • salt

Method of preparation:

Cabbage Squeeze the juice, finely chop, mix with thyme, broth, spices and oil and put in a saucepan. S

e add a cup of water. It is placed on top pig's head cut into pieces and powdered with a little salt. Bake on high heat for 20 minutes, then on low heat for 40-50 minutes.

Remove the head from a plate and mix well cabbage with the resulting fat. It is placed on a heat-resistant plate and the pieces of the head are placed on top.

When serving, heat in the oven. Serve with polenta and hot peppers.


CHRISTMAS RECIPES. Pickled cabbage with baked pork sausages

CHRISTMAS RECIPES Wash and squeeze the sauerkraut well 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 a hot pepper!
Good appetite!

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

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Pork steak in beer sauce with sauerkraut

The rinds are rinsed with cold water, dried by dabbing, the layer of fat is increased several times with a sharp knife and seasoned with salt, pepper and paprika. Heat the oil in a pan and fry the ciolanele on all sides in it.

Put the stalks in a tray. Peel the onion, cut into strips and add the bay leaf over the meat. Add 125 ml of water and bake in the preheated oven at 200 degrees (Gas: stage 4, recirculated air: 180 degrees) approx. 60 minutes. Grease the jars with beer and turn them during this time.

Peel the apples, peel the onion and cut into cubes. Finely chop the sauerkraut and sauté with the onion and apples in hot oil. Quench with apple juice and season with cumin, juniper berries, salt and pepper.

Remove the stalks from the pan, and put the remaining sauce in a pan with the rest of the water and beer, bring to a boil and thicken with the thickening agent. Season with salt and pepper.

The ciolan can be served with the resulting sauce, along with mustard and sauerkraut over which you can put a little cream.


Pickled cabbage dish with pork

& Icircn cold season, pickled cabbage it's ideal and you shouldn't miss it from the menu. It is an important source of fiber, it is found everywhere - from the pantries of housewives, to markets and supermarkets and there is a lot of option to put it in value.

If we think only of sarmale, a salad of sauerkraut with oil and pepper or boiled cabbage, not to mention m & acircncarea of ​​hardened cabbage, perhaps the tastiest way to put & icircn value pickled cabbage.

M & acircncarea sauerkraut with pork it is great with polenta and a hot pepper, it is easy to make, but it requires a little attention and patience, as it will stay in the oven for a long time.

It is a cheap machine that does not require a lot of resources, but it is extremely tasty and will be to everyone's liking.

  • 1/2 kg pork (boneless pork chop)
  • 1 large onion
  • 1 medium sour cabbage (1 kg)
  • 3 bay leaves
  • 1 teaspoon peppercorns
  • 3 teaspoons thyme
  • 1/2 dill connection
  • 2 teaspoons of paprika
  • 1 teaspoon ground pepper
  • 3 tablespoons broth
  • 50 ml of sunflower oil

- wash the pork in several waters
- Chop the onion, cubes
- cut the meat into 2 cm cubes
- put the onion to harden. When it is golden, add the meat
- after the meat has changed color on all sides, add the sauerkraut, previously finely chopped. Add 1-1 / 2 glasses of water and mix
- Add pepper, thyme, dill, paprika and peppercorns, bay leaves
- Mix, cover the pot and put it in the oven for 1 hour, during which time it is checked every 20 minutes if it has any liquid. If not, add more water, little by little.
-After 1 hour, separately in a glass of warm water, dissolve 3 tablespoons of broth and put over the cabbage.
- Leave it in the oven for another 1 hour, during which time it is checked from time to time if it still has liquid.

You have to see it too.