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Quality sweet cabbage

Quality sweet cabbage

Peel a squash, grate it and chop finely.

In a saucepan, heat a few tablespoons of oil and add the cabbage, in tranches, because it is voluminous at first, but soon softens.

After it has decreased in volume, add the sliced ​​pepper, thyme, paprika and a can of hot water (the cabbage will also leave its water). Stir and cook over medium heat.

When it is almost ready, add 2 tablespoons of tomato paste, season with salt and pepper, transfer the cabbage to a clay pot, heated well, then place the bowl in the preheated oven at 180-190 degrees C for about 30 minutes. The cabbage should cook well and get a light brown crust.

At the end, I sprinkled chopped green dill.


Finely chop the fresh cabbage and rub with salt in your hands. If we have sauerkraut, it must be washed and salted if it is too salty. Put it in a pan with a little oil or lard and put it on low heat, simmer for 20 minutes and let it water. Stir occasionally to absorb the heat. If you want quality cabbage to be fasting, do not use lard.

After it has softened, turn off the heat and add a cup of broth, peppercorns, 2 bay leaves, a tablespoon of paprika (or hot if you like more spicy) and a sprig of green or dried thyme. Mix well. Put a glass of water and put the pan in the oven to drain well and brown for approx. one hour. I usually take the pan out of the oven 2-3 times at this time and mix the cabbage. Last time chop and dill and mix it in the cabbage. I leave the pan in the oven for approx. 20 minutes and turn off the heat. At the end, the cabbage must be well browned and browned.

Food appreciated in fasting quality cabbage can be eaten simply, with polenta. The rest of the time it can be accompanied by any red meat and a red wine. I especially appreciate the sauerkraut prepared from sour cabbage, pickled and tempered with lard (even if it is heavier).


COCK ROLL as in the time of Elina Cantacuzino

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A recipe from the time of Elina Cantacuzino, remade by KERA CALIȚA to Locanta Jariștea after almost four centuries: “The great bedfellow, Elina Cantacuzino, the daughter of the ruler Radu Şerban, the wife of the great bedfellow Constantin Cantacuzino, who remained a widow, retired to the estate of her native - Mărginenii. Here, out of boredom or perhaps in memory of the Chilomanians, the bedfellow Elina started writing a catastif of recipes and even tried them by towing the surrounding boyars from time to time.

When he ordered the servants to cook cock roll, he was beginning to divide the whole, chubby cock, stuffed with the shiny yellow fat: his chest on one side, his thighs on the other, his entrails in the soup pot. Skillfully, they took out all the bones, chopped it on the chest and ground it, mixing it with salt, pepper, 20 grams of marjoram, 20 grams of sorrel, 20 grams of sweet paprika, 30 ml of sweet white wine, three eggs and kneaded them with joy. The boneless rooster's thighs were beaten lightly with a wooden hammer until they formed a sheet the thickness of an orange peel that was greased with the melted rooster of the weather, sprinkled with crushed walnut glass and chopped chest & # 8230 "
READ COMPLETE RECIPE here: rooster roll as in 1670


Hardened sweet cabbage

Simply Vegan Delight provides you without meat, dairy and eggs.

Cooking time: 45 minutes

Ingredient:

  • 1 finely chopped cabbage (about 1 kilogram)
  • 2 bunches of finely chopped green onions
  • 1 grated carrot
  • 1 finely chopped red bell pepper
  • 2 finely chopped tomatoes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 link dill

Method of preparation:

Fry the onion, carrot, pepper in a bowl (preferably a pot) for 15 minutes.

Add the tomatoes and spices (salt, paprika and pepper), mix and cook for 5 minutes.

Add the cabbage and cover the bowl with a lid. Stir occasionally. Boil for 25 minutes.

5 minutes before turning off the heat, add the bay leaves and remove the lid.


Hardened sweet cabbage

Simply Vegan Delight provides you without meat, dairy and eggs.

Cooking time: 45 minutes

Ingredient:

  • 1 finely chopped cabbage (about 1 kilogram)
  • 2 bunches of finely chopped green onions
  • 1 grated carrot
  • 1 finely chopped red bell pepper
  • 2 finely chopped tomatoes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 link dill

Method of preparation:

Fry the onion, carrot, pepper in a bowl (preferably a pot) for 15 minutes.

Add the tomatoes and spices (salt, paprika and pepper), mix and cook for 5 minutes.

Add the cabbage and cover the bowl with a lid. Stir occasionally. Boil for 25 minutes.

5 minutes before turning off the heat, add the bay leaves and remove the lid.


Duck on cabbage

I can tell you that it is one of the most delicious dishes that, although it seems quite complicated, is very easy to cook. It's harder to find the house rate :).

I also add that this dish can be made with sweet cabbage or sauerkraut. Pickles depend on the season in which you prepare it, both variants are equally good.

Duck on cabbage

  • 1 rate
  • pepper, salt, paprika, oil
  • 2 suitable sauerkraut (1-1.5kg)
  • 1 onion
  • thyme, dill

We start with the duck: rub with salt, pepper, paprika and a little oil and let it cool for 4-5 hours. If it's a house duck, it's not a matter of marinating it first, I put it in the marinade in white wine, peppercorns and bay leaves. I let it cool overnight.

So season the duck in the oven in a bowl covered with foil for 1 hour at 170 degrees Celsius.

Finely chop the raw cabbage, rub with salt and let it soak for about 15 minutes.

If you use sauerkraut, wash it well in some water, cut it into strips and squeeze it with water.

Finely chop the onion and fry in a little oil.

Then add the juice squeezed from the juice, mix and let it simmer covered with a lid. Add thyme and dill. Stir from time to time and when it is half quality, turn off the heat.

Heat the oven to the right heat.

In a thick-walled tray put a little oil then cabbage, the fat drained from the duck and above the duck.

Cover with aluminum foil and bake for about 40 minutes, depending on the rate (if it is homemade it is harder to bake, if it is the rate bought from the store the baking time will be shorter).

Take the foil after 49 minutes & # 8211 1 hour then let it brown on one side and then turn on the other side. At the end, grease the duck with a little oil and leave for another 5-10 minutes.

Serve hot with cabbage and hot peppers.

Here is the video recipe

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Cut with sauerkraut

All my childhood has bothered me with a question: what time does Grandma Sia wake up, though? When we woke up for school, around 7 o'clock, grandma not only had breakfast prepared on the table for us, but the kitchen was full, but full of noodles. When had he done them? What magic was in her hands? When did she sleep, when did she rest, when? While we eat on a corner of the table, she continues to spread the sheet of dough for the noodles. I remember how I was fascinated by her hands that moved so cleverly, as if the twister was a part of it and not just a kitchen utensil.

He managed to stretch out the thinnest sheet of noodles I had ever seen. Then he began to cut the sheet according to the needs of that week. Chips, or large square noodles, which were perfect for cheese noodles. Leaves or small squares for chicken soup. Wide, long noodles, similar to the tagliatelle that were "noodles", the most used for all her wonderful recipes. Nuts with walnuts, noodles with breadcrumbs, noodles with mutton cheese and, of course, today's recipe - Nuts with sauerkraut.

I know that the recipe for noodles with sauerkraut is very well known in Transylvania, but if you love me and if you trust the 10 years spent cooking together on the blog, you MUST try it too! Grandma doesn't make noodles at home anymore, but she also uses the wide noodles with 8 eggs from Baneasa. Why? Because they have the color, appearance and taste of her noodles, made with lots of yolks and even more love!

[box type = & # 8221alert & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221 border = & # 8221full & # 8221] Why do I recommend the noodle recipe with kale? [/ box]


Cut with sauerkraut

All my childhood has bothered me with a question: what time does Grandma Sia wake up, though? When we woke up for school, around 7 o'clock, grandma not only had breakfast prepared on the table for us, but the kitchen was full, but full of noodles. When had he done them? What magic was in her hands? When was she sleeping, when was she resting, when? While we eat on a corner of the table, she continues to spread the sheet of dough for the noodles. I remember being fascinated by her hands that moved so cleverly, as if the twister was part of it and not just a kitchen utensil.

He managed to stretch out the thinnest sheet of noodles I had ever seen. Then he began to cut the sheet according to the needs of that week. Chips, or large square noodles, which were perfect for cheese noodles. Leaves or small squares for chicken soup. Wide, long noodles, similar to the tagliatelle that were "noodles", the most used for all her wonderful recipes. Nuts with walnuts, noodles with breadcrumbs, noodles with mutton cheese and, of course, today's recipe - Nuts with sauerkraut.

I know that the recipe for noodles with kale is very well known in Transylvania, but if you love me and if you trust the 10 years spent cooking together on the blog, you MUST try it too! Grandma doesn't make noodles at home anymore, but she also uses the wide noodles with 8 eggs from Baneasa. Why? Because they have the color, appearance and taste of her noodles, made with lots of yolks and even more love!

[box type = & # 8221alert & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221 border = & # 8221full & # 8221] Why do I recommend the noodle recipe with kale? [/ box]


Sweet cabbage hardened with chickpeas and parmesan

Specialists say that in white cabbage there is a significant amount of water, as well as tonic substances: vitamins, carbohydrates and proteins but also vitamins such as: A, B1, B2, B6, B9, C, E, K, but also mineral salts: calcium , phosphorus, cobalt iron, potassium, sodium, iron and iodine.
In addition to being very nutritious, it is also used in various treatments: obesity, heavy skin, aging skin, lowering cholesterol, atherosclerosis, constipation, breast cancer, respiratory infections and many more.
Cabbage along with chickpeas which is a rich source of protein, and can successfully replace meat. Sweet cabbage hardened with chickpeas and parmesan, is a healthy food recommended for everyone who wants to eat healthy, but also tasty! It can be served as such or as an accompaniment to a piece of chicken, pork or even beef.

Ingredients

  • 800 g white cabbage
  • 2-3 tablespoons olive oil
  • 2-3 cloves of garlic
  • 1 teaspoon chilli flakes
  • 1 tablespoon cumin
  • 250 g of boiled chickpeas
  • 50 g grated Parmesan cheese
  • Salt and pepper to taste

Step by step method

The first thing we start with is cabbage, which we cut and put in a bowl of salt. Knead it a little so that it softens and put it to harden in a hot pan with olive oil for 10 minutes over medium heat, stirring occasionally.

Add the finely chopped garlic, spices and continue to cook for another 10 minutes.

Put the chickpeas in the cabbage, cook for another 5 minutes and everything is ready. It can be served as such or as a garnish accompanied by a piece of meat. Serve with grated Parmesan cheese, isn't it? Good job and good appetite!


Sweet cabbage hardened with chickpeas and parmesan

Specialists say that in white cabbage there is a significant amount of water, as well as tonic substances: vitamins, carbohydrates and proteins but also vitamins such as: A, B1, B2, B6, B9, C, E, K, but also mineral salts: calcium , phosphorus, cobalt iron, potassium, sodium, iron and iodine.
In addition to being very nutritious, it is also used in various treatments: obesity, heavy skin, aging skin, lowering cholesterol, atherosclerosis, constipation, breast cancer, respiratory infections and many more.
Cabbage along with chickpeas which is a rich source of protein, and can successfully replace meat. Sweet cabbage hardened with chickpeas and parmesan, is a healthy food recommended for all who want to eat healthy, but also tasty! It can be served as such or as an accompaniment to a piece of chicken, pork or even beef.

Ingredients

  • 800 g white cabbage
  • 2-3 tablespoons olive oil
  • 2-3 cloves of garlic
  • 1 teaspoon chilli flakes
  • 1 tablespoon cumin
  • 250 g of boiled chickpeas
  • 50 g grated Parmesan cheese
  • Salt and pepper to taste

Step by step method

The first thing we start with is cabbage, which we cut and put in a bowl of salt. Knead it a little so that it softens and put it to harden in a hot pan with olive oil for 10 minutes over medium heat, stirring occasionally.

Add the finely chopped garlic, spices and continue to cook for another 10 minutes.

Put the chickpeas in the cabbage, cook for another 5 minutes and everything is ready. It can be served as such or as a garnish accompanied by a piece of meat. Serve with grated Parmesan cheese, isn't it? Good job and good appetite!


Hardened cabbage with vegetables & # 8211 A tasty recipe, perfect for fasting days

The fasting period will put your imagination to the test when it comes to preparing something to eat and not containing meat, eggs or dairy. I hope to help you with the fasting recipes that I will present to you - both sweets and various dishes. Today, I present a very tasty recipe for cabbage with vegetables.

Necessary ingredients:

  • 1 sweet or pickled cabbage
  • Parsley, salt, pepper, coriander
  • 2 tomatoes, 1 carrot
  • 1-2 yellow onions, 1 tbsp broth

Method of preparation:

We start by preparing the cabbage - if you choose fresh cabbage you have to chop it and if you use sauerkraut then you have to leave it in the water, in the evening - and then chop it - if you have not already chopped it.

Peel the onion and cut it into cubes or slices and fry in a little hot oil. Then add the carrot given through the large grater and the diced tomatoes. Put a little water and cover with a lid for 2-3 minutes.

You can also add some parsnips or celery - for extra flavor - if you like.

Add salt, pepper and coriander (if desired) and add 1 tablespoon of broth or tomato paste and mix well.

Over the vegetables, add the chopped cabbage and cover with a lid for 10 minutes - the cabbage will soften well and decrease in volume (if you use fresh cabbage).

Add a little more water, if necessary and mix - leave to boil on low heat for another 10-15 minutes and season once more, if necessary. When ready, sprinkle with finely chopped parsley and serve hot, with fresh bread or hot polenta.


Video: Masovka, vepřovka, vepřové ve vlastní šťávě (January 2022).