Cabbage with smoked ciolan
- 1 smoked ciolan
- 1 green cabbage
- 1 carrot
- 1 onion
- 2 green onions
- 1/2 red pepper
- half connection green dill
- 3 tablespoons tomato paste
- 1 teaspoon paprika
Preparation time: less than 120 minutes
RECIPE PREPARATION Cabbage with smoked stalk:
We talk the ciolan a little on the stove flame, then we wash it.
We put it in a pot, then cover it well with water.
Place the pot on the stove, the fire should be suitable and let the stew boil.
Foam as many times as needed, then cover with a lid.
We wash the cabbage and cut it faithfully.
We clean the onion and finely chop it.
We wash the green onion and cut it into slices.
We clean the carrot, wash it and cut it into cubes.
We cut the red pepper into pieces.
When the ciolan is more than half cooked, we remove the meat from the bone, discard the bone and put the meat in the juice in which it boiled, but do not cut it into very small pieces, but larger ones.
Add all chopped vegetables, including cabbage.
Let it drop from the juice, then taste with salt, pepper and paprika.
When it is almost ready, add the tomato paste.
Leave for another 3-4 minutes on the fire, then pull the pot aside.
Wash the dill and chop it finely, put it in the cabbage, turn and cover the pot.
Leave the cabbage covered for a few minutes, until it catches the aroma of the greens, then we can serve.
Enjoy your meal!
Cabbage with smoked ciolan
Peel and wash the vegetables and cut as follows:
- thinly sliced carrot
- onions, bell peppers, donut cut noodles
- Peel the cabbage and cut it into four, then thinly slice and rub with salt
- chop the greens and hot peppers
Peel the tomatoes, crush them in a bowl and mix with the hot pepper, salt, pepper and other spices to taste.
Portion the meat from the ciolan.
In a large pot put oil and heat, add onion, when it softens a little add bell peppers, donut and carrot, mix from time to time taking care not to burn. When the vegetables soften a little, add the tomato sauce from the bowl and the greens, and when it boils, add the smoked meat.
After a few minutes, start adding the cabbage, stirring. (it won't fit all at once, it drops in a few minutes and thus fits in the kettle).
After you have added everything, add the ciolan, pour 150 - 200 ml of water, and put your pot without a lid in the heated oven, stirring from time to time. When the cabbage is cooked and has dropped by about half, turn off the heat.
How to make sauerkraut with smoked ciolan
First we will unwrap the sauerkraut sheet by sheet, we put it in a bowl with warm water to get out of the sour and salt.
Then we will drain it and squeeze it by hand and cut the julienne.
For a healthier version, we will boil the sauerkraut and not harden it in hot oil (as we know from mothers and grandparents).
In a pot we put the julienned sauerkraut, finely chopped onion and cover it with warm water exceeding the cabbage by 2-3 cm.
Boil for about 20-25 minutes until it is less of a liquid (about half the liquid), adding the bay leaf, pepper, tomato paste and finely chopped dill (optional) to get the sauerkraut from flavor of ingredients.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Put the pot on the fire and transfer the cabbage in a round and spacious Yena bowl, with the boiling juice and the 200 ml of oil.
On top we put the large pieces cut from the smoked ham.
Cover the Yena dish with aluminum foil (only for 30 minutes, then uncover it) and place it in the preheated oven at 180 degrees for one hour.
Meanwhile, mix the sauerkraut (but the pieces of smoked ciolan to stay on top), adding a little water if needed.
When the cabbage and the ciolan have browned quite nicely, we will turn off the oven.
Serve hot with hot polenta, pickled or fresh hot peppers and a tablespoon of sour cream on top.
Pork steak with vegetables
Recipe for pork chop with vegetables (green peas and beans, cauliflower, carrots and bleach), prepared with sour cream
Baked pork chop
Baked pork chop with spicy sauce with mustard and pepper, served with green parsley on top
Garlic with garlic
Ciolan with garlic and onion, served with a garnish of natural potatoes and green parsley on top
Baked beans with pork chop, with onion, oil and tomato paste
Cabbage with Smoked Ciolan
Take the best knife and cut the cabbage in half, then cut the two halves in half. We thus obtain four equal pieces, which we begin to chop from top to back. We put the chopped cabbage in a tray or in a bigger bowl, we sprinkle it with salt and using our hands we knead it.
Peel onions, peppers and carrots and cut or grate them. We cut the smoked ciolan into suitable pieces.
Heat the onion, add the carrots and pepper, then the cabbage together with the pieces of ciolan and season with salt, pepper, paprika and thyme. We also add a cup of water. Let it boil on the stove fire. From time to time we stir so that the cabbage does not stick to the bowl.
After 20 minutes put in the oven and leave for about 20 minutes. And here we must check that the cabbage does not fall and run out of liquid. If necessary, add a little more water.
Meanwhile, put the tomatoes on the large grater and thus obtain the tomato juice that we add to the cabbage. Let it decrease and if necessary add more seasoning.
When it is ready, sprinkle the freshly chopped dill. Serve with hot peppers.
Pork steak, smoked, boiled and then baked, with fresh cabbage
A successful find worldwide, which would risk leaving chefs without the object of work could be the discovery of recipes that are virtually prepared but that really calm the mouse that flies through the stomach when it's time for dinner. I saw on TV some feeding attempts, in the field of fantasy, in which some sachets of powder and bags of donuts were used (they did not look at all like the ones I prepared with boiled water in the bowl, in the army, during field applications and neither do Vegeta refer to them). I'm bluffing, but you never know, after the day & # 8211. Craftsmen everywhere could say: no, this has been found to beat the plains!
In search of a culinary solution to stay as little as possible around the fire from the stove, preferably early in the morning and a little later in the evening, when it is a bit cooler, you resort to cooking in 2 steps, even in 2 shifts. (pair with consort) & # 8211 boil in the evening and bake in the morning.
Fresh or smoked pork chop is always appreciated as it should be in my family. We cook it in the same way, more often in late autumn, winter and early spring, without exceeding the total, 4-5 times a year.
What recipes with pork chop do we prepare in the family? There can be no shortage of fresh or smoked pork chop with beans & # 8211 Romania day December 1, chop with beans. The initial coupling of the boiling with the subsequent baking is a culinary solution with special results & # 8211 fresh pork stew stewed in beer and baked in the oven, with beans.
Ingredients needed in the recipe: a large, smoked pork chop (hind leg cut by the butcher with more meat from the pulp), at 1.5-2 Kg a head of new cabbage, larger peppercorns, mustard seeds, bay leaves, twigs of thyme, rosemary sprigs, coarse salt, white wine vinegar, 9 degrees, white wine, sec.
That's right through trade! The smoked pork chop is roasted over the high flame of the stove to remove the hair marks left by the processors so that the housewives can also work. The shavings are shaved (the parquet is cleaned) then using a knife with a thin blade and washed with warm water. It is not a mistake to clean the wire using the kitchen sponge, made of wire.
- smoked pork chop,
- new cabbage master,
- food vinegar, white wine, 9 degrees,
- dry white wine,
- favorite spices,
- dill and green garlic.
The smoked pork shank is boiled in a large pot, in cold water in which 2-3 tablespoons of coarse salt were put (depending on how salty the smoked shank is, bought from gallantry), 50- 100 ml of white wine vinegar, 9 degrees (depending on the size of the ciolan) and your favorite spices & # 8211 peppercorns, mustard seeds, bay leaves, thyme sprigs, rosemary sprigs.
Boiling the ciolan lasts 1-2 hours (according to the size of the ciolan, about 1 hour / Kg), stifled, with the lid on the pot, at the right heat (enough water to boil).
Once the cooking was over, stage 1 of preparation was completed! The ciolan is boiled late in the evening. Leave the cooking pot covered with the lid and the saucepan in the pan overnight to soak.
- Talking pork chop, smoked, on the high flame of the stove. & # 8220Barbierire & # 8221 parlitura.
- Boil pork chop, smoked and grilled in cold water with coarse salt, food vinegar and spices.
- The ready-cooked pork chop is left to soak in the boiling pot from evening to morning, with the lid on the pot.
- Bake pork chop, smoked and boiled, in a baking tray with grill, in the stove oven.
- Preparing new quality cabbage.
- Preparation of green garlic sauce.
- Hot polenta preparation.
- Serve pork chop, smoked, boiled and baked, on sauerkraut.
The second stage of preparation! On the 2nd day, early in the morning, in the cool place, remove the boiled ciolan from the pot and place it in a baking tray, on the grill. In the tray is added the juice in which the ciolan boiled and white wine, sec.
Place the baking tray in the hot oven of the stove over high heat for 15-20 minutes and then over a suitable heat for about 1.5-2 hours (until the meat on the stove comes off the bone on its own).
During baking, grease the pork chop with the sauce from the pan using a large kitchen spoon or a large, metal or plastic syringe.
Baking check is done at the & # 8220tail & # 8221 bone. The meat must come off the bone on its own.
While the ciolan is cooking, there is enough time to prepare a pan with fresh cabbage.
Prepare a bowl of green garlic sauce.
The final preparation is mounted on a large plate.
What mysterious smells spread around the table! The dish mounted on the plate is presented to the greedy, be they gourmets or gourmets, hot, even steaming.
The whole ciolan presented had its effect! The slice is sliced using a sharp knife, at the table, in front of the eager to taste it.
Spread cabbage with slices of ciolan on spread plates.
Don't avoid the wonderful sauce from the baking tray! Whoever wants can drip the sauce (collected from the baking tray and filtered through a fine sieve and brought to the table in the saucepan) on the meat and / or on the sauerkraut.
Not to mention whimsical or greedy! Not all diners like garlic sauce (each with its own reason, most often for health reasons). The dish can be served with a tomato, mustard or a clove of green garlic.
A warm, steaming polenta is welcome in this dish.
Such a dish can not miss a glass of red house wine made from grapes.
A cold beer would work.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Any preparation, simpler or more elaborate can be prepared in your own kitchen for the joy of those gathered around the table. Serving lunch, especially on holidays, can be the right occasion for the whole family to gather together, to exchange a word together, to have a drink, remembering the loved ones who left us.
Sarmale with new cabbage and smoked ciolan
& # 8211 2-3 suitable cabbages (I don't like giant stuffed cabbage)
& # 8211 2 kg of minced meat (pork, and preferably)
& # 8211 a cup of rice (I really like & # 8220meaty & # 8221 if you want them with more rice, you can put a half cup, two)
& # 8211 a smoked ciolan
& # 8211 3-4 large onions
& # 8211 salt and pepper
& # 8211 dry thyme to put on the bottom of the pot
& # 8211 broth
Peel a squash, grate it and scrape it. Be careful to peel the leaves as they are scalded, because otherwise they become too soft and you will not be able to work with them at all. So as they detach from the spine. Cut the thicker ribs or the remnants of the spine, so that the leaf is as thin as possible. DO NOT forget to chop a few leaves to put on top. I have not put pictures with the operations necessary for the preparation of cabbage for sauerkraut, because you have them HERE.
For the filling, finely chop the onion and sauté it in a large saucepan. Then mix it with rice (uncooked, just well washed) and minced meat (do not cook with onions, but put raw). And mix well, season with salt, pepper and whatever other spices you want to add, a little dried thyme and ready, we go to the folded. You can also find the details related to the folding HERE, as well as the placement in the pot. I didn't want to repeat myself, because the difference between the two recipes is just the composition.
I hope you like my sarmalutes, we are absolutely CRAZY about them !!
Cabbage seasoned with smoked ciolan, in the oven
Cabbage with smoked ciolan, in the oven, old, traditional recipe, as it is made in Moldova and Dobrogea. How to make sauerkraut with fresh or smoked ciolan? Classic recipe, written and video step by step.
Cabbage seasoned with smoked ciolan, in the oven
Every autumn we put pickled cabbage. We choose large, beaten cabbages, with thin leaves, only good sarmale. And we make the core with salads or sauerkraut & # 128578
What ingredients do we use for cabbage with smoked ciolan (baked)?
- 3 kg of cabbage & # 259 pickled & # 259
- 1 smoked pork broth
- 1 large carrot
- 1 large onion
- 1 tablespoon lard
- a teaspoon of pepper
- 1 bay leaf
- 1 sprig of dried thyme
- 2 tablespoons top of pepper paste
- 300 ml of tomato juice
Cabbage soup with smoked ciolan & # 8211 Mom, mom, how good it is!
It's cabbage time again. Yes, it is a fairly common food, there are several other types of cabbage on the blog, but it is very good and healthy! It can be combined with a lot of other vegetables and meats, either in salads or in cooked foods.
I had a few more pieces of a smoked ham from home, portioned, because it was quite large. I chopped a large cabbage, I sliced 3 carrots thickly, I cut 4 onions and a kapia pepper. I first browned a few slices of bacon, I didn't let them make scallops, they just colored on the edges and became slightly transparent. Then I put the onions, carrots and peppers, I kept mixing them until they got shiny, I seasoned them with a lot of paprika and a little salt.
I put the pieces of meat, I poured broth and a cup of water, I put the lid on and let it boil for a few minutes. Then I tried to stuff the cabbage a lot, I turned the heat to low and left the pot covered in peace, until it left its cabbage in the juice and became miscible.
I basically left it on the fire until it softened well, and before I put it in the oven, I remembered some bunches of cauliflower lost in the fridge, I poured some broth and I matched the taste, I also added parsley. fresh.
The pot remained uncovered in the oven, over high heat (200 or so degrees for me), until the liquid dropped (but not at all) and the cabbage browned nicely on the surface. The result was a sweet and light meal & # 8220smoked & # 8221, all in all, hard flour
I will one day make a list of everything we do not eat until a certain moment, and now they have become common foods in daily meals. I think I would be surprised too.
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