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Cabbage in Cluj my version (2)

Cabbage in Cluj my version (2)

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Fry the ribs, remove them after frying, and in the remaining oil cook the onion until it starts to bottle, add the carrot given on a small grater, let them simmer for a few minutes, then add the cabbage rubbed well with salt and pepper and heat together until it softens well.

Boil the rice with a little salt.

When the cabbage, rice and meat are ready, place them in a yena tray: a row of cabbage, a row of rice and a row of cabbage, on top we put the ribs, season with salt and pepper, thyme and pour a cup of water, in which we dissolve a little lemon salt. put in the oven for about 30 minutes.

Cabbage from Cluj, my version

Some time ago, I think when I posted the recipe for cauliflower au gratin, I was telling you that I don't have access to my kitchen because our house is undergoing extensive renovation work.

Works that had to be ready about a week before Christmas, which was acceptable. I had already put on a piece of paper what dishes you will prepare, I had thought to start cooking the day before Christmas Eve to have enough time for the kitchen, but especially for our wonder Matthew who learned to walk and walk back and forth through the house and shouting in a ba & # 8220mama & # 8221 ba & # 8220tata & # 8221.

Then, rather than the child yelling at me around the house and me not having time to take care of him, I'd rather not cook. That's why planning is everything during this period.

Eee & # 8230 and as everything could not go according to plan, the surprise came, our master informed us that the works will be finished only before Christmas Eve, so my kitchen was only available on Christmas Eve.

I took the list of scheduled pieces and started deleting, cutting, modifying, so that my time would come.

After long turmoil I came to a somewhat satisfying list, but then looking at the list I asked myself: & # 8220How, Christmas without sarmale? & # 8221

I am not a big sarmale eater, but being raised in Bihor where God forbid to have guests and not to prepare a pot of sarmale for them at least, then on a big holiday and in addition being the first Christmas in my life when I didn't go to Bihor or Hunedoara where God, thank you they really are sarmale, as if I had a craving.

I didn't have much time available, especially for folding stuffed cabbage rolls, so I came up with the idea to make unpacked stuffed cabbage rolls, thrown there, piled in the pot in the form of Cabbage in Cluj. Because it was the first time I cooked this dish, I kept reading recipes to get an idea. In all the recipes I read, it was written that all the ingredients must be almost cooked when they enter the oven in order for the preparation to come out well.

I simplified things a bit, but the conclusion is that my version turned out so good that I cooked it again this weekend.

Cooking time: 1 hour and 20 min

Degree of difficulty: low

  • a cabbage about 2.5Kg
  • 800g minced beef
  • 250g rice
  • 4 onions
  • 1 carrot
  • 6 cloves of garlic
  • 2 cans of 400g peeled tomatoes
  • 330ml broth
  • 200 ml wine
  • 300 ml water
  • 4 tablespoons ground thyme
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • a teaspoonful of hot ground pepper
  • salt and pepper
  • oil
  1. I washed and cleaned the cabbage, and then I cut it into strips. Over the cabbage I put half a tablespoon of salt and two tablespoons of dried thyme. I kneaded it well with my hands and let it rest for about 20-30 minutes.
  2. I heated a little oil in a double-bottomed pan and put the cabbage to harden, over medium to low heat, stirring occasionally, until it softened and took on a slightly coppery color.
  3. In the meantime, I took care of the meat and rice filling. I put the onion together with the carrot and three cloves of garlic in the food processor and I chopped them. I heated two tablespoons of oil in a pan and put them in the oven.
  4. When the onion became translucent and the carrot softened, I put the minced beef and let it brown until it completely changed color.
  5. I added the wine, I mixed it well, and a few minutes after the wine evaporated I added the sweet and smoked paprika, a teaspoon of salt, a tablespoon of dried thyme and the ground hot pepper.
  6. I added the rice, I mixed well, I added water and I let it simmer until all the water was absorbed by the rice. For the tomato sauce, I put the peeled canned tomatoes in the blender together with the broth, half a teaspoon of salt, a teaspoon of pepper, a tablespoon of dried thyme, three cloves of garlic and I blended well.
  7. In a ceramic tray I put a little of the tomato sauce on the bottom and I put half of the sauerkraut. I put a little more tomato sauce over the sauerkraut, and then I put the meat and rice filling.
  8. I put the remaining hardened cabbage on top and all the remaining tomato sauce on top of it. I put the tray in the oven heated to 180C for about an hour, an hour and 15 minutes until all the liquid evaporated and the top was browned.

I wish you joy in the kitchen!

Cabbage from Cluj

A classic recipe. Some say it's the sarmale version for the lazy, but no, it really isn't.

  • 2kg sauerkraut
  • 1kg minced meat (beef antricot)
  • 600g fat cream (from Sibiu)
  • 400ml liquid cream (Caimac Dairy)
  • 3 eggs
  • 1 onion
  • 2-3 tablespoons olive oil
  • Freshly ground pepper
  • Dried thyme (true, not from the envelope)

Saute onions, add pepper to harden, leave for 2-3 minutes. Add the meat, add thyme and cook everything well, about 20-30 minutes.

Take a Roman vessel (without enamel on the inside, the one with enamel is not a Roman vessel). In the end, the size of the vessel decides the quantities.

Put the chopped cabbage, hardened meat, 400g fat cream and liquid cream. Mix everything well in the bowl. I recommend stirring by hand, but let the meat cool a bit. Do you see that they are not sarmale? Sarmels do not have cream when they are made, but only after that, in the stomach.

DO NOT put broth or tomato sauce.

Bake with a lid for 3 hours, over high heat.

Beat eggs together with 200g fat cream. Remove the lid, pour the egg mixture with the cream. Leave it in the oven, without a lid, for another 1 hour.

Method of preparation

You can find this dish very often in the Transylvania area, cooked with either sweet cabbage or sauerkraut (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 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.

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