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Cabbage in Cluj

Cabbage in Cluj


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For the cabbage layer, chop the cabbage and keep it in cold water for 15 minutes, only if it is too sour.

Heat the oil and heat the chopped onion in it, then add the well drained cabbage and mix it with the onion on the fire. Let it cook for 10-12 minutes, seasoning it with the listed spices, put in two sockets.

Meanwhile, boil the rice in salted water and let it cook about 3/4 of what it should normally be.

For the meat layer, heat the onion in the hot oil, add the minced meat and stir intensely to dissolve and brown evenly. Add the spices and let the meat cook until it is well penetrated.

In a heat-resistant dish, place the nicely braided slices of bacon, and a layer of cabbage on top of them. Place the rice layer on top of the cabbage, then the meat layer and finish with a layer of cabbage.

Spread the cream over the cabbage and put the dish in the oven at 175 degrees, for about 30 minutes.

We serve Cluj cabbage with hot peppers and homemade bread.



Cabbage in Cluj (with sweet cabbage)

ingredients
1 large fresh cabbage, 1 lgt salt, 2-3 lg oil, 600 g minced pork, 1 onion, 1 lgt pepper paste, 100 g rice, salt, pepper to taste, 1 sprig of dried thyme, 500 ml juice of tomatoes (broth)

Difficulty: low | Time: 1h 30 min


Cabbage in Cluj (with sweet cabbage)

ingredients
1 large fresh cabbage, 1 lgt salt, 2-3 lg oil, 600 g minced pork, 1 onion, 1 lgt pepper paste, 100 g rice, salt, pepper to taste, 1 sprig of dried thyme, 500 ml juice of tomatoes (broth)

Difficulty: low | Time: 1h 30 min


Method of preparation

You can find this dish very often in the Transylvania area, cooked either with sweet cabbage or pickled cabbage (most often). I prefer to make it with sweet cabbage because I don't really like sauerkraut in this combination.

Peel the cabbage from the first leaves, wash it and cut it into strips. Rub with a little salt, leave for a few minutes then squeeze out the excess water and put in a saucepan with 2-3 lg of oil. Stir from time to time.

The rice is washed in several waters then boiled in salted water. When it is almost cooked, strain it and set it aside.

Peel an onion, finely chop and sauté in a little oil. When it becomes transparent, add the pepper paste, leave it for a while and then put the minced meat. Mix well and let the meat cook until it changes color, seasoning with salt and pepper to taste. Turn off the heat and add the rice. Mix well and add a little chopped thyme.

Grease a yena bowl with oil and add a layer of cabbage. Sprinkle with tomato juice, add half of the minced meat, sprinkle again a little tomato juice, again a layer of cabbage, tomato juice and the rest of the meat. Put one last stalk of cabbage on top and pour the rest of the tomato juice.

Place in the preheated oven at 180 degrees for about 1 hour. Eventually you can cover the vessel for half an hour and then remove it.


Method of preparation

You can find this dish very often in the Transylvania area, cooked either with sweet cabbage or pickled cabbage (most often). I prefer to make it with sweet cabbage because I don't really like sauerkraut in this combination.

Peel the cabbage from the first leaves, wash it and cut it into strips. Rub with a little salt, leave for a few minutes then squeeze out the excess water and put in a saucepan with 2-3 lg of oil. Stir from time to time.

The rice is washed in several waters then boiled in salted water. When it is almost cooked, strain it and set it aside.

Peel an onion, finely chop and sauté in a little oil. When it becomes transparent, add the pepper paste, leave it for a while and then put the minced meat. Mix well and let the meat cook until it changes color, seasoning with salt and pepper to taste. Turn off the heat and add the rice. Mix well and add a little chopped thyme.

Grease a yena bowl with oil and add a layer of cabbage. Sprinkle with tomato juice, add half of the minced meat, sprinkle again a little tomato juice, again a layer of cabbage, tomato juice and the rest of the meat. Put one last stalk of cabbage on top and pour the rest of the tomato juice.

Place in the preheated oven at 180 degrees for about 1 hour. Eventually you can cover the vessel for half an hour and then remove it.


Cabbage in Cluj

Cabbage from Cluj, so delicious and filling is a typical dish of Cluj, with an old history. It seems that the cabbage in Cluj was discovered by Lucaks Jozsef, and in 1965 it appeared for the first time in a cookbook under the name of & # 8222 cabbage in Cluj way & # 8221.

The book was called The Cookbook of Cluj, written by Miklos Misztotfalusi. It seems that this book was a real success at the time. Cabbage has enjoyed popularity since then among Transylvanians, it was so loved that it got the name of & # 8222the coat of arms of Transylvania & # 8221.

Cabbage dishes have been very popular since ancient times

Cabbage, this healthy vegetable, was grown in the vegetable gardens of the peasants, but also in the gardens of monasteries, mansions and in the & # 8222 cabbage gardens & # 8221.

& # 8222The oldest information in Transylvania about this food plant was found only in the 15th century. Thus, in a protocol from 1442 of the Cluj-Mănăştur Convention - where there was a Benedictine monastery - a nobleman from Iara is mentioned who swears that he did not give the order to his people to harm another nobleman from Iara. Among other things, he swore that he did not order the cabbage to be taken from him ", said Lukacs Jozsef.

This recipe has its origins in Sumuleu Ciuc, the city where there is a Franciscan monastery, and one of the monks from that monastery created this wonderful recipe with cabbage. Jozsef Lucaks mentions that this dish was widespread during the Middle Ages, in the kitchens of the peasants.

The main ingredients of the Cluj Cabbage recipe are sweet cabbage, minced meat and rice. I used a mix of beef and pork, but if you want, you can only use pork, but not very fatty.

I also offer other recipes with cabbage, tasty and filling traditional recipes.

Ingredients - Cabbage in Cluj (6-8 people)

Ingredients - Cabbage with sweet cabbage

  • 1 large fresh cabbage
  • 1 medium onion
  • 4 tablespoons sunflower oil
  • 50 ml semi-dry white wine
  • 50 ml water
  • salt
  • pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon full of dried thyme
  • 2 teaspoons dried dill

Meat Stuffing for Cabbage in Cluj & # 8211 Ingredients

  • 400 g minced meat
  • 300 g minced pork
  • 1 large onion
  • 2 tablespoons sunflower oil
  • 50 ml semi-dry white wine
  • salt
  • pepper

Ingredient - Boiled rice

Ingredients - Tomato sauce

  • 500 ml of tomato juice
  • 100 ml vegetable soup / water
  • 1 sprig of thyme
  • ½ small teaspoon of salt
  • 2 tablespoons sunflower oil

How to heat sweet cabbage & # 8211

  • We clean the cabbage and cut it into juliennes. Put the chopped cabbage in a bowl, add 2 teaspoons of salt and knead it. Let it soften for 30 minutes, then squeeze it very well.
  • Heat the oil in a saucepan and add the finely chopped onion. Saute it for about 1 minute, over medium heat, then add the white wine. Add chopped cabbage, dehydrated tomatoes, paprika, thyme, dill and freshly ground pepper and mix well.
  • Heat the cabbage over low heat, gradually adding the 50 ml of water, for about 20 minutes. At the end of cooking, the cabbage should have a slightly crunchy consistency.
  • Turn off the heat and cover the cabbage with a lid.

Preparation of meat filling for cabbage & # 8211 Preparation

  • Put the oil in a non-stick pan and when it has heated up, add the finely chopped onion. Saute for 1 minute, then add the minced meat and mix.
  • After 2-3 minutes, put the white wine in the pan and let it evaporate completely.
  • Add salt and freshly ground pepper and cook the minced meat, about 10 minutes, on low to medium heat.
  • When the meat is slightly browned, turn off the heat and let it cool for 10 minutes. After resting, we put the minced meat in the food processor, to which we mounted the steel blades, and we mix it for 2-3 seconds, no more. In this way we will obtain a finer consistency. It is not a necessary step, but I recommend you do this if you can.

Boiling layered rice in Cluj

  • Fill a pot with 2 l of water, add salt, and boil it over medium heat.
  • Wash the rice in 2-3 waters, drain it well and add it to the boiling water. Boil the rice for 5-6 minutes, over medium heat. The consistency of the rice must be crispy, al dente, after boiling.
  • Drain the rice and pass it quickly through a jet of very cold water, then let it drain in a thick sieve.

Preparation - Tomato sauce

  • Mix the tomato juice with the vegetable soup / water, thyme and salt, boil it on low heat for about 10 minutes, then turn off the heat and let it cool.

Cluj cabbage in layers, assembly in a tray

  • Grease a ceramic bowl, about 24 cm, with 2 tablespoons of oil. Form a first uniform layer of half of the total amount of sauerkraut. Add 2-3 tablespoons of tomato sauce on top of the cabbage, then form a layer with all the boiled rice. Add 2-3 tablespoons of tomato sauce on top of the rice, spread it evenly, then form a layer with all the hardened meat. Grease the meat layer with 2-3 tablespoons of tomato sauce, spread the sauce on the entire surface of the meat layer, then cover it with a uniform layer of sauerkraut.

  • Pour over the layer of cabbage, the remaining tomato sauce. Form a last layer of thin slices of tomatoes that you powder with thyme and 1 tablespoon of sunflower oil.
  • Bake the cabbage in Cluj, in the preheated oven at 180 ° C, for 50-60 minutes.

  • We taste it hot, with polenta and, if we want, sour cream and hot peppers. I fried 150 g of bacon in a non-greased non-stick pan, and added a tablespoon of fried bacon on top of each piece.
  • My polenta was a day old. I cut it into slices and pulled it in the pan lightly greased with oil until it browned a little. Of course, freshly made, warm and fluffy polenta is a wonderful choice for Cluj cabbage.

3.5 Based on 98 Review (s)
Laura Adamache

10 comments on & ldquo Cabbage in Cluj & rdquo

It's one of my favorite dishes. Just today at noon I finished the last portion of the refrigerator. I love Cluj cabbage and you made me want it again.

My dear, we love it too. I hadn't done it in a long time. I enjoyed it with a lot of appetite.
Kiss you!

This food is very tasty and can be the summer version of the cabbage food from Cluj, but it can be called French cabbage. In the original recipe of the cabbage from Cluj, the cabbage is pickled cabbage and the meat is not minced but is prepared as a stew, in addition to this, you also need smoked sausages. Finally, I would not want to diminish the goodness of your recipe, I just wanted to present the original Transylvanian recipe.

Today, Cluj cabbage can be made with sauerkraut or sweet cabbage, just like cabbage rolls, but I've never heard of a version of this delicious recipe that can be made with diced meat.

I never did. Since a large cabbage is waiting on my table, waiting for the preparation, the newsletter took me out of the routine of the classic hardened cabbage, not having time to rummage for new recipes. Thanks, Laura.

With much love, Livia! Tell us how the cabbage came out.

Happy birthday, my dear Laura! & # 8230 I wish you a wonderful year like you! & # 8230 I would like to ask you if you have translated the version of your recipes, given that I have many colleagues who are impressed by your networks but , I live in the German part of Switzerland, in Basel, I have to translate their recipes all the time and sometimes I don't even know how to translate! & # 8230. Before it was easy because it translated into German and Italian and it was perfect! & # 8230 Thank you for the answer and I wish you a beautiful day! & # 8230 Diana Luescher

Happy birthday, dear Diana! unfortunately the translation plugin no longer works properly. Now any browser has translation extensions. In google you can find a lot for chrome, firefox, internet explorer etc. It is very easy to install and you have them available in the browser for all blogs. If you need help, please let me know.
I hug you dearly!

So there are all kinds of versions, or what the man has around the house. I don't want to bother, but I'll do it in 40 minutes. Put 3 tablespoons of your cubed oil some bacon with smoked ham, and mouse..5 minutes & # 8230cook the onion over the oil and bacon and mouse & # 82305 minutes & # 8230 put 1 liter of water & # 8230 I take another 3-4 L pot. .I put 2 liters of water..I put rice in the 2nd pot & # 8230 I leave it on the fire & # 8230good & # 8230while you cut a small-medium cabbage of 1kg and a half & # 8230.in the 5-6 L pot with onion and bacon and onion and water & # 8230good & # 8230. I boil it over & # 8230 I take it to the TV in the meantime until the cabbage boils in one pot and the rice in another..cqam 15-20 min..more chew at 5-6 minutes not to get caught & # 8230when all is cooked & # 8230strain the water rice & # 8230 I put it over the cabbage & # 8230.and cut some 300 grams of smoked sausage and vegetables from the jar for the winter..pardines, celery tomatoes..homemade vegetables & # 8230the anesthet on all in the big pot..I leave them for another 10-15 minutes to cook together & # 8230 when it is almost ready, 2 minutes before & # 8230. .healthy, etc. This is not the official recipe, maybe no one has the official and original one, but I don't put them in the oven and other complications, yena dishes, dirty oven & it counts the smoking from the beginning # 8230and the sausage slices at the end) & # 8230nice day!


Method of preparation

You can find this dish very often in the Transylvania area, cooked either with sweet cabbage or pickled cabbage (most often). I prefer to make it with sweet cabbage because I don't really like sauerkraut in this combination.

Peel the cabbage from the first leaves, wash it and cut it into strips. Rub with a little salt, leave for a few minutes then squeeze out the excess water and put in a saucepan with 2-3 lg of oil. Stir from time to time.

The rice is washed in several waters then boiled in salted water. When it is almost cooked, strain it and set it aside.

Peel an onion, finely chop and sauté in a little oil. When it becomes transparent, add the pepper paste, leave it for a while and then put the minced meat. Mix well and let the meat cook until it changes color, seasoning with salt and pepper to taste. Turn off the heat and add the rice. Mix well and add a little chopped thyme.

Grease a yena bowl with oil and add a layer of cabbage. Sprinkle with tomato juice, add half of the minced meat, sprinkle again a little tomato juice, again a layer of cabbage, tomato juice and the rest of the meat. Put a last stalk of cabbage on top and pour the rest of the tomato juice.

Place in the preheated oven at 180 degrees for about 1 hour. Eventually you can cover the vessel for half an hour and then remove it.


HOW TO PREPARE cabbage in Cluj at Thermomix

Preparation time: 10 min.

Total cooking time: 81 min.

Difficulty: Easy

Amount: 4 servings

  1. Cut into cubes 500 g of pork and semi-frozen beef, put them in the bowl, set 2 sec.Turbo 3 times and pour into a separate container. * Skip this step if you already have minced meat.
  2. Put in the bowl 800 g of water, 1 teaspoon of salt.
  3. Put the muffler basket in the bowl, put it in it 150 g round grain rice and boil 20 min./100°C/speed 4.
  4. Remove the basket of rice, set it aside and throw the water out of the bowl.
  5. Clean and cut into pieces 150 g white onion.
  6. Put the bowl back, add the onion in it, chop 4 sec./speed 5 .
  7. Add 50 g sunflower oil and harden 3 min./100°C/speed 1 .
  8. Add the minced meat to the bowl, ½ teaspoon salt, ½ teaspoon pepper and set 8 min./120°C/ / speed 1.
  9. Preheat the oven to 180 ° C.
  10. In a deep baking tray, layer half of them 750 g of finely chopped sauerkraut, half of the boiled rice, all the cooked minced meat, the rest of the rice and then the rest of the cabbage.
  11. Pour evenly 100 g of tomato juice and put the tray in the oven for 25-30 minutes.
  12. Remove the tray and place 100 g cream over the cabbage evenly.
  13. Put it back in the oven for another 10 minutes.
  14. Great appetite!

Necessary tools

Wood chipper, knife, deep oven tray.

Useful tips for cabbage in Cluj at Thermomix

Spray a little oil in the oven tray before placing the first layer of cabbage to avoid sticking.

Tomato juice can be mixed with 50 g of water. This way you make sure that it has enough liquid, and if after 30 minutes it has too much liquid you can increase the time spent in the oven.


HOW TO PREPARE cabbage in Cluj at Thermomix

Preparation time: 10 min.

Total cooking time: 81 min.

Difficulty: Easy

Amount: 4 servings

  1. Cut into cubes 500 g of pork and semi-frozen beef, put them in the bowl, set 2 sec.Turbo 3 times and pour into a separate container. * Skip this step if you already have minced meat.
  2. Put in the bowl 800 g of water, 1 teaspoon of salt.
  3. Put the muffler basket in the bowl, put it in it 150 g round grain rice and boil 20 min./100°C/speed 4.
  4. Remove the basket of rice, set it aside and throw the water out of the bowl.
  5. Clean and cut into pieces 150 g white onion.
  6. Put the bowl back, add the onion in it, chop 4 sec./speed 5 .
  7. Add 50 g sunflower oil and harden 3 min./100°C/speed 1 .
  8. Add the minced meat to the bowl, ½ teaspoon salt, ½ teaspoon pepper and set 8 min./120°C/ / speed 1.
  9. Preheat the oven to 180 ° C.
  10. In a deep baking tray, layer half of them 750 g of finely chopped sauerkraut, half of the boiled rice, all the cooked minced meat, the rest of the rice and then the rest of the cabbage.
  11. Pour evenly 100 g of tomato juice and put the tray in the oven for 25-30 minutes.
  12. Remove the tray and place 100 g cream over the cabbage evenly.
  13. Put it back in the oven for another 10 minutes.
  14. Great appetite!

Necessary tools

Wood chipper, knife, deep oven tray.

Useful tips for cabbage in Cluj at Thermomix

Spray a little oil in the oven tray before placing the first layer of cabbage to avoid sticking.

Tomato juice can be mixed with 50 g of water. This way you make sure that it has enough liquid, and if after 30 minutes it has too much liquid you can increase the time spent in the oven.


Cabbage in Cluj

Cabbage from Cluj, so delicious and filling is a typical dish of Cluj, with an old history. It seems that the cabbage in Cluj was discovered by Lucaks Jozsef, and in 1965 it appeared for the first time in a cookbook under the name of & # 8222 cabbage in Cluj way & # 8221.

The book was called The Cookbook of Cluj, written by Miklos Misztotfalusi. It seems that this book was a real success at the time. Cabbage has been popular among Transylvanians ever since, it was so loved that it became known as the & # 8222 coat of arms of Transylvania & # 8221.

Cabbage dishes have been very popular since ancient times

Cabbage, this healthy vegetable, was grown in the vegetable gardens of the peasants, but also in the gardens of monasteries, mansions and in the & # 8222 cabbage gardens & # 8221.

& # 8222The oldest information in Transylvania about this food plant was found only in the 15th century. Thus, in a 1442 protocol of the Cluj-Mănăştur Convention - where there was a Benedictine monastery - a nobleman from Iara is mentioned who swears that he did not give the order to his people to harm another nobleman from Iara. Among other things, he swore that he did not order the cabbage to be taken from him ", said Lukacs Jozsef.

This recipe has its origins in Sumuleu Ciuc, the city where there is a Franciscan monastery, and one of the monks from that monastery created this wonderful recipe with cabbage. Jozsef Lucaks mentions that this dish was widespread during the Middle Ages, in the kitchens of the peasants.

The main ingredients of the Cluj Cabbage recipe are sweet cabbage, minced meat and rice. I used a mix of beef and pork, but if you want, you can only use pork, but not very fatty.

I offer you other recipes with cabbage, tasty and filling traditional recipes.

Ingredients - Cabbage in Cluj (6-8 people)

Ingredients - Cabbage with sweet cabbage

  • 1 large fresh cabbage
  • 1 medium onion
  • 4 tablespoons sunflower oil
  • 50 ml semi-dry white wine
  • 50 ml water
  • salt
  • pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon full of dried thyme
  • 2 teaspoons dried dill

Meat Stuffing for Cabbage in Cluj & # 8211 Ingredients

  • 400 g minced meat
  • 300 g minced pork
  • 1 large onion
  • 2 tablespoons sunflower oil
  • 50 ml semi-dry white wine
  • salt
  • pepper

Ingredient - Boiled rice

Ingredients - Tomato sauce

  • 500 ml of tomato juice
  • 100 ml vegetable soup / water
  • 1 sprig of thyme
  • ½ small teaspoon of salt
  • 2 tablespoons sunflower oil

How to heat sweet cabbage & # 8211 Preparation

  • We clean the cabbage and cut it into juliennes. Put the chopped cabbage in a bowl, add 2 teaspoons of salt and knead it. Let it soften for 30 minutes, then squeeze it very well.
  • Heat the oil in a saucepan and add the finely chopped onion. Saute it for about 1 minute, over medium heat, then add the white wine. Add chopped cabbage, dehydrated tomatoes, paprika, thyme, dill and freshly ground pepper and mix well.
  • Heat the cabbage over low heat, gradually adding the 50 ml of water, for about 20 minutes. At the end of cooking, the cabbage should have a slightly crunchy consistency.
  • Turn off the heat and cover the cabbage with a lid.

Preparation of meat filling for cabbage & # 8211 Preparation

  • Put the oil in a non-stick pan and when it has heated up, add the finely chopped onion. Saute for 1 minute, then add the minced meat and mix.
  • After 2-3 minutes, put the white wine in the pan and let it evaporate completely.
  • Add salt and freshly ground pepper and cook the minced meat, about 10 minutes, on low to medium heat.
  • When the meat is slightly browned, turn off the heat and let it cool for 10 minutes. After resting, we put the minced meat in the food processor, to which we mounted the steel blades, and we mix it for 2-3 seconds, no more. In this way we will obtain a finer consistency. It is not a necessary step, but I recommend you do this if you can.

Boiling layered rice in Cluj

  • Fill a pot with 2 l of water, add salt, and boil it over medium heat.
  • Wash the rice in 2-3 waters, drain it well and add it to the boiling water. Boil the rice for 5-6 minutes, over medium heat. The consistency of the rice must be crispy, al dente, after boiling.
  • Drain the rice and pass it quickly through a jet of very cold water, then let it drain in a thick sieve.

Preparation - Tomato sauce

  • Mix the tomato juice with the vegetable soup / water, thyme and salt, boil it on low heat for about 10 minutes, then turn off the heat and let it cool.

Cluj cabbage in layers, assembly in a tray

  • Grease a ceramic bowl, about 24 cm, with 2 tablespoons of oil. Form a first uniform layer of half of the total amount of sauerkraut. Add 2-3 tablespoons of tomato sauce on top of the cabbage, then form a layer with all the boiled rice. Add 2-3 tablespoons of tomato sauce on top of the rice, spread it evenly, then form a layer with all the hardened meat. Grease the meat layer with 2-3 tablespoons of tomato sauce, spread the sauce on the entire surface of the meat layer, then cover it with a uniform layer of sauerkraut.

  • Pour over the layer of cabbage, the remaining tomato sauce. Form a last layer of thin slices of tomatoes that you powder with thyme and 1 tablespoon of sunflower oil.
  • Bake the cabbage in Cluj, in the preheated oven at 180 ° C, for 50-60 minutes.

  • We taste it hot, with polenta and, if we want, sour cream and hot peppers. I fried 150 g of bacon in a non-greased non-stick pan, and added a tablespoon of fried bacon on top of each piece.
  • My polenta was a day old. I cut it into slices and put it in the pan lightly greased with oil until it browned a little. Of course, freshly made, warm and fluffy polenta is a wonderful choice for Cluj cabbage.

3.5 Based on 98 Review (s)
Laura Adamache

10 comments on & ldquo Cabbage in Cluj & rdquo

It's one of my favorite dishes. Just today at noon I finished the last portion of the refrigerator. I love Cluj cabbage and you made me want it again.

My dear, we love it too. I hadn't done it in a long time. I enjoyed it with a lot of appetite.
Kiss you!

This food is very tasty and can be the summer version of the cabbage food from Cluj, but it can be called French cabbage. In the original recipe of the cabbage from Cluj, the cabbage is pickled cabbage and the meat is not minced but is prepared as a stew, in addition to this, you also need smoked sausages. Finally, I would not want to diminish the goodness of your recipe, I just wanted to present the original Transylvanian recipe.

Today, Cluj cabbage can be made with sauerkraut or sweet cabbage, just like sarmalele, but I've never heard of a version of this delicious recipe that can be made with diced meat.

I never did. As a large cabbage is waiting on my table, waiting for the preparation, the newsletter took me out of the routine of the classic hardened cabbage, not having time to search for new recipes. Thanks, Laura.

With much love, Livia! Tell us how the cabbage came out.

Happy birthday, my dear Laura! & # 8230 I wish you a wonderful year like you! & # 8230 I would like to ask you if you have translated the version of your recipes, given that I have many colleagues who are impressed by your networks but , I live in the German part of Switzerland, in Basel, I have to translate their recipes all the time and sometimes I don't even know how to translate! & # 8230. Before it was easy because it translated into German and Italian and it was perfect! & # 8230 Thank you for the answer and I wish you a beautiful day! & # 8230 Diana Luescher

Happy birthday, dear Diana! unfortunately the translation plugin no longer works properly. Now any browser has translation extensions. In google you can find a lot for chrome, firefox, internet explorer etc. It is very easy to install and you have them available in the browser for all blogs. If you need help, please let me know.
I hug you dearly!

So there are all kinds of versions, or what the man has around the house. I don't want to bother, but I'll do it in 40 minutes. I put 3 tablespoons of your cubed oil some bacon with smoked ham, and mouse..5 minutes & # 8230cook the onion over the oil and bacon and mouse & # 82305 minutes & # 8230 I put 1 liter of water & # 8230 I take another 3-4 L pot. .I put 2 liters of water..I put rice in the 2nd pot & # 8230 I leave it on the fire & # 8230good & # 8230while you cut a small-medium cabbage of 1kg and a half & # 8230.in the 5-6 L pot with onion and bacon and onion and water & # 8230good & # 8230. I boil it over & # 8230 I take it to the TV in the meantime until the cabbage boils in one pot and the rice in another..cqam 15-20 min..more chew at 5-6 minutes not to get caught & # 8230when all is cooked & # 8230strain the water rice & # 8230 I put it over the cabbage & # 8230.and cut some 300 grams of smoked sausage and vegetables from the jar for the winter..pardines, celery tomatoes..homemade vegetables & # 8230the anesthetic on all in the big pot..I leave them for another 10-15 minutes to cook together & # 8230 when it is almost ready, 2 minutes before & # 8230. .healthy, etc. This is not the official recipe, maybe no one has the official and original one, but I don't put them in the oven and other complications, yena dishes, dirty oven & it counts the smoking from the beginning # 8230and the sausage slices at the end) & # 8230nice day!


1. Let the beans soak overnight in warm water. It will double in volume. This way the beans will boil faster and the grain will not break so easily. Add the beans to a pot and cover with hot water. It must be left over medium heat until it reaches boiling point. Then strain it and repeat the process 2 more times. There are various tricks to make the beans boil faster, and one of them is to add baking soda. You can do this but do not abuse it too much, because, although it softens the skin, it will destroy some of the vitamins. It is good when you prepare beaten beans because it makes it more creamy when crushed. It is recommended to let it boil over low heat. If you boil it over a high heat, you risk that the grains hit the inside edge of the pot and break.

2. After you put the beans in the third water, add the smoked ciolan. A boned one is good, it won't bother with removing the bone.

3. Add celery, 2 carrots and a parsnip. Add the two peeled potatoes. That's the secret to not having stomach problems. Follow the bay leaves and thyme and leave everything to boil, over high heat, with a lid placed halfway up the pot. After about 15-20 minutes, mix in the beans until you notice that it starts to soften. Then we stop because we don't want to break it.

4. If the water drops a lot during cooking and you need to top it up, always add hot water, not cold water.

5. Because it's stew and not soup, beans should be a less boiled idea, because you finish it in sauce, and it will boil there as well.

6. Test the ciolan from time to time to see if it is cooked. When the fork or knife enters it easily, it is ready. Remove and allow to cool. If the beans haven't boiled yet, leave it. If it boiled, then remove it from the heat and let it cool to room temperature, so that the grain does not change color. Strain the beans, but do not drain the water. 7. Cut the onions, carrots and bell peppers into cubes. But do not mix them, because they have different textures. You will also need to chop the tarragon and garlic.

8. If the ciolan has cooled, cut it into cubes.

9. Then heat the oil in a large pan and harden the carrot. When it shows signs of browning, add the onion and last but not least the pepper, garlic and tarragon. Both types of paprika, cumin and pepper follow. Then add the water from which he boiled the beans and let it boil. Finely chop the dill and place over the fish. Follow the ciolan and the beans and add more water. Add the tomato juice and let it boil a little more. Try to see if you need more salt and a little caster sugar to cut the acidity of the tomatoes. Good appetite!


Video: A La Cluj #Cabbage #Pork #Meat. episode 7 #Transylvanian Food


Comments:

  1. Voodoozil

    I think this - the wrong way. And with it he should stay.

  2. Holwell

    Magnificent sentence and on time

  3. Sen

    Bravo, your idea is useful

  4. Grogor

    Remarkable, the very funny thought

  5. Zolozilkree

    Excuse for that I interfere... here recently. But this theme is very close to me. I can help with the answer. Write in PM.



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