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Cabbage with smoked ciolan

Cabbage with smoked ciolan


Wash the pork chop well and put it to boil in 2 liters of water (as long as the meat is half cooked).

Meanwhile, cut the fidelita cabbage and add it to the boil together with the ciolan. Separately, heat in a little oil. onion, carrot and bell pepper, and when they become translucent, add the tomato juice or broth, and let it cook for another 5 minutes. When the cabbage is cooked, add the borscht, fry, salt to taste and let it boil for two. At the end add a little thyme and finely chopped parsley.

Serve with hot peppers! Enjoy your meal!


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.


Cabbage seasoned with ciolan

Ciolan can be raw or boiled. If it is raw, boil it in a pressure cooker for 30 minutes before using it. I had boiled ciolan. Before starting, immerse the Romanian dish in water and heat the oven.

Finely chop the cabbage. Finely chop the onion. Heat the oil, heat the onion a little. When golden, add the cabbage and sauté it with the onion. You do not have to heat the cabbage completely, but only until it softens a little. Season with salt and pepper, finely chopped thyme and dill. Keep a teaspoon of thyme.

Cut the stalk into thin slices. Place in the Roman bowl: a layer of cabbage, a layer of ciolan slices, a layer of cabbage, a little broth, and ciolan, and cabbage, and broth. The last layer must be made of slices of ciolan, which we garnish with thyme set aside. Put the dish in the oven, over high heat, for about 45 minutes. The cabbage should be soft, the stalk brown. No need to add water to the Romanian bowl. Good appetite!


Sweet cabbage with smoked ciolan, cooked in a slow cooker

I don't know how much you like slow cooker dishes or how much you use it in the kitchen for cooking. I didn't use it for a long time either, even though I had it in the house. But I had the courage to try more recipes this fall, and at the same time, to better study its mode of operation which is very simple.

Basically, a slow cooker is a miniature oven. It has a ceramic vessel placed inside a device that heats it using electricity. It does not heat up too much so the food cooks slowly, at low temperatures and with low energy consumption which makes it economical despite the long cooking time.

I wrote these things for those who do not know what it is about. I was really asked on Instagram about how the device works and why I use it. There would be too much to say and now is not the time or place. I will write a separate article about this.

Now I'm going to tell you about sweet cabbage with smoked ciolan which we did last week and which we really liked. My husband, at least, was ecstatic. He is a big fan of this dish. Like many men, I guess.

After testing a pork broth in beer cooked in a slow cooker and then, one day even a simple cabbage cooked in the same way (I will write that recipe) I said that it would not be a bad idea to combine them. So I basically put less cabbage in the cooking to allow the smoked shank to make room.

The quantities I will give you are somehow relative. This is because a slow cooker can have a smaller or larger capacity and the quantities of cabbage and ciolan used in the recipe depend on the volume of the pot. So, if you don't have a 4.7-liter Crock Pot slow cooker like I do, you'll have room for more cabbage and you'll be able to put the whole colander.

I had to adjust it a bit because it was too tightly attached to the bowl of the appliance and it didn't fit well. If you have a larger bowl, you can finally remove the whole shank and present everything more beautifully on the plate / on the plate.

As I said above, I have a 4.7 l Crock Pot clow cooker, like the ONE HERE. I have been using it for several years and I am very happy with it. I think it is a very good investment and an appliance that we should have in the kitchen because it helps us a lot.


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 !!


  • -2 cabbages
  • -600g onion
  • -salt
  • -thyme
  • -ienibahar boabe
  • -in the ground
  • -piper seeds
  • -ground pepper
  • -Bay leaves
  • -dill
  • -a teaspoon of sugar
  • -2 tablespoons oil
  • -500ml tomato paste
  • -600g smoked pork belly
  • -a smoked ciolan (1.5kg)
  • -200g rice
  • -2kg minced pork

Preparation for the recipe of sarmale in sweet cabbage

I know it's a common food, but I cook twice a month because we like it very much.

The recipe is taught by my mother, from her mother and passed on to me.

First cook the cabbage in water with: salt, vinegar (to taste), bay leaves and peppercorns, then cut the leaves into 4.

Chop the onion and simmer on the lid with 2 tablespoons of oil until golden.

Add the washed rice and tomato paste (approx. 3 tablespoons), mix and allow the water to drain from the rice (a few minutes).

Put the rice over the minced meat and add: thyme, ground allspice, salt and pepper (to taste).

For a special taste, put a teaspoon of sugar. Mix everything well and fold the sarmales. The remaining cabbage, chop and place on the bottom of the tray.

Over it add 3 bay leaves, dill, peppercorns, allspice berries and tomato paste.

Place the stuffed cabbage vertically, around the pan, and in the middle put the smoked shank.

Sprinkle with thyme and add the rest of the tomato paste.

Put the smoked pork belly, add water and salt to taste and put it on the fire, leave it for 30 minutes from the first boil, then put it in the oven for 1 hour at 200 degrees Cesius.


Baked pork chop

We start the post by wishing all Romanians a sincere wish Happy Birthday! If last year I prepared sauerkraut with smoked ribs, this year I missed so much stewed cabbage and also traditional beans. We leave the gasket free to choose bone. We opted for some baked potatoes and a cabbage salad with cumin seeds.

Ingredient:

1 pork chop raw weight of about 1.5 kg
500 ml of boiling water
1 clove of garlic + 4 cloves of garlic
peppercorns
salt, sweet paprika
1 bay leaf
1 onion
1 glass of white wine

Method of preparation:

1. The ciolanic of the ciolan is cleaned well, in case it still has traces of hair. Then pour boiling water over it.
2. Dry with a kitchen towel. Grow with a sharp knife and put a few cloves of garlic and peppercorns.
3. Season with salt, and the paprika is placed only on the meat side, not on the mouse.
4. In a heat-resistant tray, put the onion cut in four, the garlic head cut in half, the bay leaf and pour the glass of wine + 1/2 cup of water.
5. The ciolan is placed in the middle, with the bone down, so that the mouse does not touch the tray, in order to remain crispy.
6. Place in the oven at 180 degrees for about 2 hours. From time to time the squirrel is sprinkled with the sauce from the tray.
7. After 2 hours, the temperature rises to 220 degrees until the mouse becomes crispy.


Sweet cabbage with smoked ciolan, cooked in a slow cooker

I don't know how much you like slow cooker dishes or how much you use it in the kitchen for cooking. I didn't use it for a long time either, even though I had it in the house. But I had the courage to try more recipes this fall, and at the same time, to better study its mode of operation which is very simple.

Basically, a slow cooker is a miniature oven. It has a ceramic vessel placed inside an appliance that heats it using electricity. It does not heat up too much so the food cooks slowly, at low temperatures and with low energy consumption which makes it economical despite the long cooking time.

I wrote these things for those who do not know what it is about. I was really asked on Instagram about how the device works and why I use it. There would be too much to say and now is not the time or place. I will write a separate article about this.

Now I'm going to tell you about sweet cabbage with smoked ciolan which we did last week and which we really liked. My husband, at least, was ecstatic. He is a big fan of this dish. Like many men, I guess.

After testing a pork broth in beer cooked in a slow cooker and then, one day even a simple cabbage cooked in the same way (I will write that recipe) I said that it would not be a bad idea to combine them. So I basically put less cabbage in the cooking to allow the smoked shank to make room.

The quantities I will give you are somehow relative. This is because a slow cooker can have a smaller or larger capacity and the quantities of cabbage and ciolan used in the recipe depend on the volume of the pot. So, if you don't have a 4.7-liter Crock Pot slow cooker like I have, you'll have room for more cabbage and you'll be able to put the whole colander in it.

I had to adjust it a bit because it was too tightly attached to the bowl of the appliance and it didn't fit well. If you have a larger bowl, you can finally remove the whole shank and present everything more beautifully on the plate / on the plate.

As I said above, I have a 4.7 l Crock Pot clow cooker, like the ONE HERE. I have been using it for several years and I am very happy with it. I think it is a very good investment and an appliance that we should have in the kitchen because it helps us a lot.