Stewed cabbage

I admit I don't really like sweet cabbage. I prefer the sour one. But sometimes I get a crazy craving for baked sweet cabbage. So simple, no meat. And because she is fasting, she was all the more welcome today at noon.

  • 1 cabbage of 2 kg
  • 1 green bell pepper
  • salt
  • peppercorns
  • sweet Boya
  • Bay leaves
  • tomato paste
  • oil
  • optional lemon juice

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Tempered cabbage:

Chop the cabbage. Rub with a little salt, then put in the pan with oil over high heat until it drops a little and fits all.

Add the chopped bell pepper, peppercorns and bay leaves, then put the dish in the oven without adding water at all. Leave it on low heat until it is ready, then add the paprika, salt if necessary and the tomato paste. Leave in the oven for another 10 minutes. For those who want to be a little sour, add a little lemon juice.

It can be served cold and hot with polenta and hot peppers.

Good appetite!


Hardened sauerkraut. The tastiest recipe. The secret ingredient that gives it all its flavor

Hardened sauerkraut. It is a simple, traditional, very tasty and nutritious recipe. Hardened sour cabbage can be served as a main course or garnish. Here are the secrets!

Author: R.B. Saturday, February 22, 2020, 9:21 AM

Hardened sauerkraut. What do you need:

1 large sauerkraut
100 ml oil
10 peppercorns
1 sprig of thyme
paprika
20 gr tomato paste
200 ml of water

Read also: Stewed cabbage. This is how it is prepared correctly! The ingredient that & icirci gives all the taste

Hardened sauerkraut. How is it prepared:

Finely chop the sauerkraut. Put it in cold water for about 30 minutes to dissolve a little. Squeeze the water well and fry in a little oil.

Read also: Beans with smoked ciolan. Transylvanian recipe in the cauldron

After 10 minutes, add hot water, cover the pan with a lid and simmer.

Hardened sauerkraut. After a few minutes, add the tomato paste, paprika, peppercorns and simmer covered. Sprinkle with a wooden spoon through it.

Read also: Cherry tomatoes. What are, in fact, the little tomatoes that can be found at this time of year in supermarkets?

Hardened sauerkraut. Add the thyme and put it in the oven until it browns. Serve with polenta.

Read also: Bacon. The truth about the preparation and health effects

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A quick and delicious vegetarian dish, with the taste of cabbage pie. These meatballs have several advantages: first, they can be made with different types of flour (or psyllium). Then they are good not only hot but also cold, therefore they are suitable to be packaged. Last but not least, Continue Reading & # 8220Cabbage Meatballs & # 8221 are suitable

I still have a sarmale recipe on the blog, but that's improved, I say. It contains no carrots or psyllium bran. And the combination of sauerkraut with meat and mushrooms is simply irresistible. For cooking sarmales, I recommend either the oven (on a very low heat) or a pot with a slow cooking function.


Stewed cabbage. A perfect recipe for fasting days

Cabbage fasted - whether you serve it as a side dish or as a stand-alone dish, make it according to this simple recipe and you will see that it turns out wonderful! It is very tasty, quick and easy to prepare, which makes it the perfect choice for the days when you want to cook something without too much effort.

Here are the ingredients for this recipe:

an average white cabbage (between 1 and 2 kg)
1-2 bell peppers
1-2 medium white onions
1-2 medium tomatoes
2-3 tablespoons of tomato sauce
oil, salt, pepper - to taste, and you can optionally add & # 8211 smoked paprika.Preparation:

Chop the peppers and onions. Put them to harden in a little oil, over low heat, in a larger bowl. And, when they have softened, season with salt and pepper and add the diced tomatoes. Meanwhile, wash and chop the cabbage, not very finely. After 2-3 minutes from when you put the tomatoes to harden, add the tomato paste. Stir, add a powder of smoked paprika if you have it, then 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, put as much as possible and as it softens, add more from time to time. Let the ingredients harden over low heat, stirring about every 10 minutes and cover with a lid, so as not to burn and leave the juice alone. Remember this is very important!Towards the end, you can add other spices such as thyme, bay leaf, to give a special flavor. Good appetite.


Sales or Transylvanian pie with sauerkraut

fasting pies with sauerkraut

Leaf

  • 1 kg of flour
  • 200 ml of milk
  • 3-4 eggs
  • 50 ml oil
  • 50 g of yeast
  • salt

Filling

Cook the cabbage in 100 ml of oil, adding salt and pepper.

Sift the flour, make a hole in the middle, in which you put the yeast dissolved in the warm milk. Cover the bowl and let the mayo rise.

Beat eggs with a pinch of salt and oil. After the mayonnaise has swelled, add the eggs and knead until the dough comes off your hand, then let the crust rise for another 30 minutes.

Spread a 0.5 cm thick sheet and cut squares with a side of 15 cm. Put a tablespoon of sauerkraut in the middle, then wrap the sheet like an envelope, sticking the edges with your fingers.

Grease the cabbage with egg or oil, then let it rise in the pan for 15 minutes and bake until golden brown.


Cabbage Recipe - Cabbage Pie

After so many heavy, meaty dishes, these cabbage pies are welcome. The recipe is very easy to make, quick, economical and tasty.

You need the following ingredients: a packet of pie sheets, sweet white cabbage simply hardened in 50 ml. of oil, with an onion, salt and pepper. You still need 3 tablespoons of breadcrumbs, greasing oil and 100 ml. of carbonated mineral water.

Preparation: Chop the cabbage and put it to harden. Put the oil in a large saucepan, add the chopped onion to the hot oil, then the cabbage, salt and pepper. Simmer over low heat, stirring occasionally, until the cabbage is soft and much of the liquid is evaporated. You can add greens to taste (dill is very suitable).

Then turn on the oven at 180 degrees Celsius. Grease a deep pan with oil and overlap on its bottom 3-4 sheets of pie, sprinkled with oil. Sprinkle over breadcrumbs, then spread a layer of sauerkraut. Repeat the previous steps (3-4 sheets greased with oil, sprinkled with breadcrumbs, layer of sauerkraut) and end with a layer of sheets that are greased on top with oil. Carefully cut the raw pie into portions of the desired size and pour carbonated mineral water on top. Place the tray in the preheated oven at 180 degrees, on the middle step of the oven. Bake for 45 minutes, until golden brown.

After removing from the oven, cover the tray with a clean, dry kitchen towel, leaving the pie to cool for 10-15 minutes, covered.


Cabbage hardened with meat dumplings

1. Cabbage is cleaned, washed and finely chopped. Put in a saucepan with hot oil and cook for about an hour. Stir occasionally so that it does not stick to the bowl and add a few tablespoons of water. Season with salt, peppercorns and paprika. Depending on the taste, you can also add lemon juice or borscht.

2. For dumplings, fry the minced meat in a little oil and season with salt, pepper and dill. Allow to cool slightly and mix with a yolk. Boil the potatoes in salted water. Peel a squash, grate it and squeeze the juice. Add the flour, a yolk, a little salt and mustard. Stir until smooth and form the dumplings with a teaspoon of meat inside.

3. Boil in salted water for about 10 minutes until it rises to the surface. Drain, sprinkle with dill and serve with sauerkraut.


Bavarian cabbage - hardened red cabbage

A very good garnish idea, seen on Lena's website. To reduce the number of carbohydrates, instead of sugar I used green sugar, instead of balsamic vinegar I used apple cider vinegar, and I did not put onions at all. Red cabbage cooked in this way is sweet and sour, very suitable in addition to steaks.

  • 1 kg of red cabbage
  • 1 onion, optional
  • salt
  • 1-3 tablespoons of vinegar to taste
  • 1-2 teaspoons green sugar
  • coconut oil (or lard, poultry fat)

Heat the fat in a deep pan, like a wok, then put the cabbage. *
Sprinkle a little salt and put the lid on.

Keep on low heat for about 15 minutes, stirring regularly, until the cabbage softens well and loses color.

Add the vinegar and sweetener to taste, add salt if necessary. After adding the vinegar, the cabbage will regain its color.

Put the lid on again and keep it on medium heat for about 10 minutes, stirring periodically. It is served with pork, steak or sausages.

* if you use onions, cook it for 2-3 minutes beforehand.

5 Based on 12 Review (s)

Simple and tasty hardened cabbage

  • 500-600 fresh homemade sausages (go and smoked sausage, but not too dry - just as well you can use 800gr.-1.2kg diced pork)
  • 1 head of sauerkraut or fresh about 1.5-2 kg
  • 1 onion
  • 200 ml tomato paste or tomatoes in broth
  • 2 hardened tomatoes
  • 200 ml soup, water with a magic cube
  • 2 bay leaves
  • thyme, salt, pepper
  • fresh greenery - dill

Put the fresh sausage in a saucepan with a thick bottom, pricked with a fork from place to place (so that it does not crack during cooking), together with 150 ml. of water. Turn on the heat and cook the sausage over medium heat. In a short time the water will evaporate and the sausage will release its own fat, in which it will be fried on both sides until it is brown, then it will be removed from the pan and kept aside.

In the remaining fat from frying the sausage, add the onion and cook over medium heat for 2-3 minutes, stirring often, until soft.

The chopped cabbage is added in 2-3 slices, because at the beginning it is very voluminous. Add as much cabbage as the volume of the pan allows, sprinkle with a little salt and pepper to mix vigorously. Soon the cabbage will soften and allow us to add the next tranche. After all the chopped cabbage is in the pan, add plenty of ground pepper, bay leaves and thyme.

Now add the chicken broth or water and cover the pan with the lid. Cook the cabbage under the lid until soft (about 15 minutes). Meanwhile, turn on the oven and heat over medium heat (180 ° C). The sausage is cut into suitable pieces. Taste the cabbage in the pan and now if necessary add salt and pepper.


Pasta with meat and sauerkraut!

This recipe is an excellent way to turn ordinary homemade food into something original and very tasty. At first glance, pasta with meat and sauerkraut may seem strange, unusual, but we assure you that they are incredibly tasty and filling!

INGREDIENT:

-300-400 g of fillet muscles (chicken, pork, etc. we used beef)

-300-400 g of pasta

-green - to taste (we used green onions and dill).

METHOD OF PREPARATION:

1.Wash and dry the meat. Cut it into cubes.

2.Cut the onion into cubes.

3. Heat a little oil in a pan. Add the meat and, stirring frequently, fry it for 5-8 minutes, until all the juice released by it has evaporated.

4. As only the liquid in the pan will evaporate, add the chopped onion. Stir and fry everything until the onion turns golden.

5.Then pour about 150 ml of water over the ingredients in the pan. Add the bay leaves and salt to taste. Simmer the composition under the lid until the meat is ready and the liquid has evaporated (takes about 20-30 minutes).

6. In the meantime prepare the sauerkraut: cut the cabbage faithfully and put the carrot through the large grater.

7. Heat a small amount of oil in a large skillet. Add the chopped cabbage and sauté until it decreases in volume. Then add the carrot and stir.

8. Season the cabbage with salt and cook until ready (lasts 10-15 minutes).

9. At the end of cooking, add the chopped greens. Stir and remove the composition from the heat.

10.Boil the pasta in salted water until ready, following the instructions on the package. Then transfer them to the strainer and wait for the water to drain from them.


Cabbage is one of the ideal vegetables for weight loss. It has a low calorie content, but is very rich in nutrients. 100 grams of fresh cabbage contains only 25 calories.

Instead, it provides good amounts of vitamin K, vitamin C, vitamin B6 and folic acid.

Vitamin K has important implications for bone metabolism. Cabbage is therefore good for bone health. Recent studies have shown that vitamin K can reduce neuronal damage in people with Alzheimer's.

Consumed regularly, foods rich in vitamin C give us more protection against pathogens and infections. Vitamin C also fights free radicals associated with inflammation and chronic disease.

Cabbage also contains some important minerals, such as manganese, potassium, iron and calcium.

But the most important compounds in cabbage are antioxidants: thiocyanates, indole-3-carbinol, lutein, zeaxanthin, sulforaphane and isothiocyanates.

They protect the body from free radical damage. In particular, they have the ability to fight various types of cancer (eg colon, breast and prostate cancer). It also helps lower bad cholesterol (LDL) in the blood.

Consumption of cabbage is associated with benefits in the digestive tract. Reduces digestive inflammation, heartburn, regurgitation, dysentery and ascites.

Soothes pain caused by gastric ulcers and gastritis.

It is also used in pectoral or lung diseases.

If you want to take a diet with cabbage, it is advisable not to exceed 1 week.

You can eat cabbage in the form of soup or broth (with tomatoes, bell peppers, carrots, parsley, celery, garlic, onions). Or you can try the gingerbread recipe below.