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Pickled cabbage with smoked ciolan

Pickled cabbage with smoked ciolan


I left the cabbage to dry for 3 hours, in cold water.

I put the lard in a tuci and when it warmed up I added the ciolan cut into suitable pieces (I chose the part with more fat of the ciolan). I left it until it browned slightly, then I added the finely chopped cabbage and we hardened them together.

When the juice left by the cabbage dropped, I added half a cup of soup, bay leaf and the other spices. I let it boil for a few more minutes, I transferred the cabbage to a tray that I put in the oven. Halfway through cooking, I added the tomato paste dissolved in the rest of the soup and I let it boil for about 20-25 minutes. I added the chopped dill at the end.





Tempered sauerkraut with oven-smoked ciolan & # 8211 delicious recipe from Romanian cuisine & # 8211 easy to prepare, without complicated steps.

I recently received 2 pieces of smoked pork chop in the house, so I remade the presentation pictures of the recipe, but I also took advantage of this to make the recipe in the video version. You will find a link to the YouTube channel at the end of the recipe.

When I receive pork dishes from my husband's cousin, I try to make them as valuable as possible, because they are very tasty, obtained from pigs raised with natural food. We also have the best smoked pork bacon we have ever eaten from them. For all those who want the recipe, they will be able to read it here.

What could be more suitable for lunch on a frosty winter day than a sauerkraut with smoked ciolan? I am very greedy and I think that after a certain age this will be seen. Until then, I make more profit (a little) and I shake my head & # 8230 I hope you approve of me, tell me that you can't resist such a portion either!

Cabbage with smoked ciolan, meaning the best recipe for smoked cabbage, is waiting for you to discover it in this post.

My baby is not eating stewed cabbage or any other type of cabbage at home. Not the one on the sarmale. Not to see cabbage thread on the plate!

But, when he was little, my husband went to take him to kindergarten after lunch. He usually took him to kindergarten and his grandmother took him. But Grandma was in the hospital, I was in the office, so Atti went to get the baby. And, not knowing the rules of the house, he went straight into the dining room, where our child was eating stewed cabbage. And he left nothing on the plate. The educator told us then that in kindergarten she eats everything she is given (except chicken liver).

Well, for a year I tricked him into eating at home stewed cabbage telling him that the kindergarten cook gave us a home for him. He was a sweet child and everyone liked him in kindergarten, so the trick lasted a year, as long as he stayed in that kindergarten. When we changed the location, because we moved, he didn't want to eat cabbage at the new kindergarten either. After a few years, I found out that Harry eats hard cabbage with such lust. She had "fairy dust" for children who want to be healthy and intelligent.

In conclusion, dear mothers, find out what tricks educators use, maybe they are useful in situations like this.

Coming back to sauerkraut hardened with smoked ciolan I have to tell you that I can't imagine winter or cold days without this food.

You can find more recipes for sauerkraut here: with duck, with Hungarian style pork, with sausages or simple & # 8211 fasting recipe. They are all very good.

Sometimes I do special sauerkraut with smoked ciolan and for our visiting friends. He even asks me if I'm preparing for the weekend, with the promise that they'll bring me a bottle of good wine.

Here's what you need and how to prepare for it sauerkraut with smoked ciolan & # 8211 recipe presented step by step:

INGREDIENT:

1 red bell pepper or kapia

2 sprigs of fresh or dried thyme

Optional & # 8211 green parsley

Here is how to prepare it in video format and I invite you to subscribe:

First I put the ciolan with 2 pieces of whole onions, carrots, 1 teaspoon peppercorns, 3 bay leaves and 1 teaspoon dried thyme in a large pot. I poured enough water to cover the ciolan and put it to boil, on low heat (not the slightest), for 2 hours from the moment it boiled.

Pickled cabbage should be salted, depending on how much salt you used or even the type of salt. Commercial pickled cabbage definitely needs this stage. Put it in water for at least an hour. If it is very salty you can change the water after 30 minutes.

I chopped the remaining onion, 1/2 of the bell pepper or kapia pepper. I took a very large pan (or a large pot in which you will put all the chopped cabbage), I poured the oil and let it heat up, then I sautéed the onion until it softened. I added the pepper, I continued to cook, then I put the tomato paste and I mixed it in the pan for another 1-2 minutes.

I put the chopped cabbage over them, I mixed very well and I cooked for 10-15 minutes. My mother used to squeeze the cabbage before putting it in the pan and add water to cook it, but I chose to sauté it with onions and peppers so that the water evaporates naturally, while it is cooking.

I took it off the heat and moved the cabbage into a heat-resistant dish / tray. I made a hole in the middle, then put the shank, but you can simply put it over the cabbage. I strained the juice in which the ciolan boiled and I poured it into the tray so that you have the juice below the level of the cabbage, but not very little, because it will evaporate while it is in the oven. For me, the cabbage layer was 2 cm and the juice was a little over 1 cm.

I put the cabbage with ciolan in the preheated oven at 180 ° for 30 minutes, then I turned the ciolan and left it for another 15-20 minutes. The meat on the stalk was well done, almost falling off the bone on its own.

And how good the cauliflower with smoked ciolan smells!

I ate sauerkraut with smoked ciolan immediately, with hot polenta and hot peppers.

The food is very good in the cold season, so take advantage of my recipe and try to regain it too.

Here is the old picture, from 2011, with smoked pork chop bought from the supermarket. It comes out very good with it too!


Cabbage with smoked ciolan

  • If you have a pot of earth do not hesitate to use it, any food comes out much better.

We prepare the pot, that is, put it in cold water for half an hour.

Finely chop the sauerkraut and place in cold salted water.
The smoked ciolan is cut in four.

Put the well-squeezed sauerkraut in the pot of earth and mix it well with the finely chopped onion, oil, paprika and peppercorns.

Pour the water over the cabbage, arrange the pieces of ciolan on top, then put the lid on.

Put the pottery in the oven (cold - unheated if you use the pottery).

Put in the oven for 1 hour, then remove the ciolan, pour the tomato juice, broth and finely chopped dill. Mix the cabbage well, put the cionan on top and put it back in the oven for 30-50 minutes.


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Cabbage with ciolan (1.8 kg)

Order cabbage with ciolan if you feel like a traditionally cooked food according to a recipe from grandparents' kitchen. Fresh or pickled cabbage, as you wish, seasoned with oil and crushed tomatoes, scented with bay leaves and thyme on which we place a smoked shank, with tender and tasty mice. We put them all in the oven and the result is a pot of food cooked with an unforgettable taste.

Order the cabbage with ciolan and put next to it some hot peppers and a glass of white wine. You will get an unforgettable meal.

Contains: smoked pork chop, cabbage, onion, tomato juice, bay leaves, thyme, oil, salt, pepper, about 8 servings.

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Order cabbage with ciolan if you feel like a traditionally cooked food according to a recipe from grandparents' kitchen. Fresh or pickled cabbage, as you wish, seasoned with oil and crushed tomatoes, scented with bay leaves and thyme on which we place a smoked shank, with tender and tasty mice. We put them all in the oven and the result is a pot of food cooked with an unforgettable taste.

Order the cabbage with ciolan and put next to it some hot peppers and a glass of white wine. You will get an unforgettable meal.

Contains: smoked pork chop, cabbage, onion, tomato juice, bay leaves, thyme, oil, salt, pepper, about 8 servings.

Order sauerkraut with smoked pork chop and we will bring home a pot of freshly prepared food. The preparation is delivered in a sealed, disposable container.


Method of preparation

Cabbage is kept in the cold water for a few hours or in the evening. Heat the finely chopped onion, add the chopped onion, finely chopped cabbage from the knife, stirring constantly so that it doesn't stick and leave to simmer, covering with a lid. Add the spices and tomato paste. Only now do we add salt if necessary because the cabbage and broth are salty. Transfer the cabbage to a hyena tray, cover with aluminum foil and bake for about an hour. Serve with softer polenta and hot peppers

Tips for an exceptional result:

-both cabbage with sweet cabbage and sauerkraut do not use water at all, in order not to stick to the pan use tomato juice and always mix in it until it is in the oven.
-use a fatter ciolan, I found one with a lot of meat and no fat


Ciolan cu Varza Murata (Ciolan Secuiesc)

We cut the ciolan into slices, we rub it abundantly with salt and we fry it on the hot oil on all sides. After frying it, take it aside and on the remaining oil, heat the finely chopped onion and the crushed garlic.

Pull the bowl aside after the onion has hardened, add 1 teaspoon of paprika, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground pepper. Stir then add back the pieces of fried ciolan. Pour about 1 liter of soup (or water) and put the covered pot with a lid on the preheated oven where we will leave it until the pieces of ciolan are soft (I left in the oven for about 1 hour). If you need more water or soup, add more until the stalks become soft. and

When the fork penetrates easily into the pieces of meat, add the sauerkraut previously washed in cold water, add a little water (soup) if necessary and put back in the oven until it softens. In a bowl, mix 400 g of sour cream with 1 tablespoon of flour and a bunch of finely chopped dill and add them to the cabbage stalk.


Pork steak with sauerkraut

I know that many have already had water in their mouths when they read the title. I one, every time I go to a restaurant and see in the menu "Pork steak with sauerkraut (or beans) ", I have big problems in deciding if I want to order something else.

In this recipe, I just make boiled pork chop, without putting it in the oven. It's better and more tender like that, plus, boiled in a pressure cooker, it ends up coming off the bones and it's not very OK to bake.

Wash the ciolan and boil in a pressure cooker for 1 hour and a half (after the pot starts to remove the pressure steam), together with the spices. If after this time and it is still not cooked, take the lid off the pot and continue to boil.

Cut the onions into small pieces and fry in oil with salt and pepper in a large pot. Add the finely chopped cabbage, paprika and some juice from the boiled ciolanul. Cook for about 40-45 minutes on the right heat. When ready, add a few more spices to taste (usually dill and thyme).

For the complete quality cabbage recipe, follow the recipe here.

At the end, make a good polenta and serve together, assorted, on a plate, possibly with a little sour cream and one or two hot peppers.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Tasty cabbage with smoked ciolan

Ingredient: ciolan 1,4 Kg, thyme: 1 tablespoon, sauerkraut: 2 pcs, onion: 4 pieces, carrot: 2 pieces, peppercorns: 1 tablespoon, 3-4 bay leaves, 3-4 cloves garlic, 400 broth grams, dry white wine: 100 ml, olive oil: 1 tbsp

We invite you to watch below our video recipe of smoked cabbage:

Method of preparation:

Step 1. Boil the whole smoked ciolan with pepper, bay leaves, carrots, 2 onions and enough water to cover the ciolan.

Step 2. Leave on medium heat for 2 hours or until the meat comes off the bone.
Step 3. Chop the onion and garlic and fry them in a pan for a few minutes in olive oil. Add finely chopped sauerkraut, broth, thyme and white wine.Step 4. Leave on low heat for 10-15 minutes and then remove from the heat and move to the oven tray. Put the ciolan on top.
Step 5. Strain the juice in which the stew was boiled and pour over the cabbage. Put in the oven set at 180 degrees for 40 minutes.
Step 6. Remove from the oven and remove the meat from the bones. Serve hot with polenta. We wish you good appetite and increase your cooking recipe for smoked cabbage.


Simple and accessible illustrated recipes

I've been in Sweden for over a year. About two days ago I went to Matdax in Hagsätra and what do you think I saw ?! Pork chop. Christ. In the second two I felt some drizzle around the corners of my mouth.

Ciolan with sauerkraut or yahnie beans ?! Well, come on, it's easier. I take a tour of an Arab store near the house and I solved the problem. Said and done.

Perfect. When I got home, I got to work.

1kg of sauerkraut
1.3kg of pork chop (with bone)
or mana de chimen
an onion
a few tablespoons of olive oil
5 tablespoons broth

The most important step was the ciolan, because you don't want to destroy a sensational dinner because of nonsense. So, I took the bag out of the bag, washed it well and put it in the pot to boil.

In the meantime, I took the sauerkraut out of the package, I washed it thoroughly with boiled water to make the salt come out (I don't understand why in Sweden it is eaten so salty. But unsalted, not so anyway). Monika chopped a small onion and put it to harden in olive oil and half a glass of water.

When the onion started to soften, I put the cabbage, I put the "fire" on 4, in quotes because here we have an electric stove (I had a dilemma at this point), I mixed everything well, I put the lid and I went to drink a beer (was it just one ?! hmm.)

After about an hour, I turned around, put the cumin over the cabbage and mixed with the sarg.

During this time, on the other "fire" the ciolan was boiling hard.

From time to time, I would turn around and prick the hammer with a fork to see if it boiled (who can't figure out after the fork sting if the hammer is boiled to leave me a message).

When the stump started to be soft, I took it out of the pot, put it on a bottom, took the mouse off it, cut it and put it in the pot with cabbage.

When the cabbage was boiled, but not very much (that is, boiled but still hard when you chew it), I mixed half of the broth with water from a glass, and the result reached over the cabbage. I mixed a little more and left it on the "fire" for another 15 minutes. At the end I put the rest of the broth over the cabbage and spread it with a wooden spoon (sent from Romania by my mother-in-law, because you can't find such archaic stuff here!).

The stew being boiled, I took it out of the pot again, I took the meat off the bone (obviously I bit all the stingy things like a hungry dog), I portioned it and put it in another bowl. -I covered it with a plate, because I didn't want the ciolan to dry).

I kept it on the fire for another 10-15 minutes (maybe 20. the beers had already started to say their word.) After which I put a few large tablespoons of cabbage and some ciolan in my plate.

PS: I took the picture with the phone, so in terms of quality, the quality of the picture leaves much to be desired!