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that winter has returned, let's cook like winter ................
- 1 pc. sour cabbage
- 1 pc. smoked bone
- 1 onion
- 2 tablespoons oil
Preparation time: less than 120 minutes
RECIPE PREPARATION Quality cabbage with ciolan:
if the cabbage is too sour or salty, put it in cold water for at least an hour
cut cabbage fideluta
finely chop the onion in oil
cut the ciolan into pieces and add it over the onion, heat it and add a little cabbage and a cup of water to it.
I put everything in the oven until the meat is well cooked
serve with polenta and possibly hot peppers
any kind of smoking can be used
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, one of slices of ciolan, one 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!
Cabbage with ciolan - Recipes
Welcome to the Retete-Diete channel, a site that teaches you how to cook tasty and healthy.
Today we will make a delicious smoked ciolan on sauerkraut.
In December, when the preparations for Christmas and New Year are made, the smoked ciolan is sought after by Romanians and cooked in a place of honor.
& # 8211 a smoked ciolan
& # 8211 a cabbage
& # 8211 2 onions
& # 8211 2 tablespoons tomato and pepper paste
After the bean with ciolan, the second food in our preferences is the ciolan on cabbage.
We saw how the ciolan is prepared: it is burnt and cleaned well, then it is boiled with onion, carrot, parsnip, and of course the spices: thyme, pepper, dill, rosemary, oregano, garlic, and whatever you like.
After two hours of cooking, remove to the pan and leave in the oven for another two hours, until the meat falls off the bone. From time to time he sprinkles himself with the water in which he boiled, or with a cup of beer.
Until the ciolan is cooked, chop the onion and cabbage, and put them to harden in two tablespoons of lard. The cabbage should not be boiled, nor kept on the fire for an hour, to soften completely. When it has hardened, we can put a spoonful of tomato and pepper paste on it, but it is not mandatory.
Cabbage is ready. Now we cut the ciolan, which tempts us with the pink meat and the irresistible mouse.
We eat with warm bread, made quickly in the pan, or with polenta.
And of course we also drink a glass of natural wine 100% from our own production & # 8211 on the balcony.
You can find all these recipes on the Recipes-Diets page.
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.
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
Step 3: Preparation
It would seem like the hardest step. That is, it is easy to buy them from the store, then clean them, wash them and prepare them. That is, the preparation makes the difference between real chefs. That may be so. But I apply more modern methods that save me time and the reputation that I start to build on my own as if I were good at cooking. All great chefs have assistant chefs who do most of the work, they just taste and add salt (it's not really like that but in movies that's how it gives you the impression).
I also have my help in the kitchen. Besides Sorin who is also a help and trouble maker when you pour more oil or flour or throw a pot with something on the floor. I've had a Slow Cooker for a few months now. Okay, I don't have it, it's for the family, so to speak. Ok, my wife received it as a gift and I use it the most. Because I like it and it has never disappointed me before.
So the recipe of the week is the best help. Eventually this preparation becomes very simple. Here I give you every step so as not to confuse you. I also put a film below, but keep in mind that you have to fry in two or three tablespoons of oil the onion, the garlic, the carrot and the pepper put in this order with a small delay between them so that each one browns a little.
The cabbage must be chopped. This is a really complicated process if you don't know how. I don't know either, so this stage was harder. It took me longer especially because I don't like it being chopped big and I insisted on chopping as small as I could. When I finished chopping (a whole cabbage) I thought it didn't fit in the slow cooker. After rubbing it well with salt (remember this aspect) and I started to put it on, I calmed down.
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, the pork chop is greased with the sauce from the tray 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 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.
Ingredients Tempered Cabbage with Homemade Sausages
- 500-600 grams of fresh homemade sausages (goes and smoked sausage, but not too dry & # 8211 as well can use 800gr.-1.2kg diced pork)
- 1 white cabbage, fresh, 1.5-2 kg. (You can also use sauerkraut, well salted in some cold water, drained well and finely chopped)
- 1 medium-sized onion
- 200 ml. of tomato broth
- 150 grams of scalded and peeled tomatoes (you can use instead of broth and tomatoes a can of tomatoes in broth)
- 200 ml. chicken soup (or water)
- 2 bay leaves
- a few sprigs of thyme and pepper
- fresh greens (dill, parsley) for sprinkling at the end
Preparation of Cabbage With Homemade Sausages
1. Peel and chop the onion fish. The cabbage is cleaned of the old leaves from the surface and chopped faithfully (each according to skill and patience, I confess that I was not endowed with too many of these qualities so I never chopped the cabbage too finely, however it came out tasty) .
Cooking on the stove
2. In a saucepan with a thick bottom, place the fresh sausage, pricked with a fork from place to place (so that it does not crack during cooking), together with 150 ml. of water. Turn on the heat and cook the sausage over medium heat. In a short time the water will evaporate and the sausage will release its own fat, in which it will be fried on both sides until it is brown, then it will be removed from the pan and kept aside.
If you use meat and not sausages, you will need 2 tablespoons of oil, in which you will quickly brown the meat cubes previously seasoned with salt and pepper, then proceed as in the next steps.
3. In the fat left over from frying the sausage, add the onion and cook over medium heat for 2-3 minutes, stirring often, until soft.
4. Chopped cabbage is added in 2-3 slices, because at the beginning it is very voluminous. Add as much cabbage as the volume of the pan allows, sprinkle with a little salt and pepper to mix vigorously. Soon the cabbage will soften and allow us to add the next tranche. After all the chopped cabbage is in the pan, add plenty of ground pepper, bay leaves and thyme.
5. Now add the chicken broth or water and cover the pan with the lid. Cook the cabbage under the lid until soft (about 15 minutes). Meanwhile, turn on the oven and heat over medium heat (180 ° C). The sausage is cut into suitable pieces. Taste the cabbage in the pan and now if necessary add salt and pepper (hardened cabbage is good when it is well peppered).
OTHER DELICIOUS RECIPES WITH CABBAGE
6. Arrange the pieces of sausage and the peeled tomatoes on top. Pour the broth, cover the pan with the lid and bake for 30 minutes, until the cabbage is well cooked. If sauerkraut has been used, you can completely give up the broth, which will also harden the food.
Note: almost identical, prepare sauerkraut with fresh meat. The difference is that, after frying, unlike sausage, the meat cut into slices (or cubes) is not removed aside but left in the pan, adding the cabbage over it. It will probably take a little longer in the oven until both the cabbage and the meat are well cooked (about 1 hour).
7. Finally sprinkle the food with chopped greens. Leave to rest for 10 & # 8211 15 minutes under the lid and serve hot. Great appetite!
Baked pork chop with sauerkraut
Baked pork chop with sauerkraut & # 8211 Fläsklägg med surkål (Swedish) that is, raw ciolan with mice, fried in the oven until it becomes brown and crispy. Seasoned with salt, thyme pepper and cumin and served with sauerkraut (Sauerkraut). A dish of German origin, taken over by the Nordics in the Hanseatic League (14-17th century).
Nordic cuisine It is very rich in protein & # 8211 fish, pork, poultry, game and rarely beef and many dairy products. Due to the harsh climate, less fresh vegetables are consumed (the season is very short) and more canned. Potatoes, cabbage and turnips are the favorites of the Nordics.
Berries and mushrooms are found in abundance and appear in many dishes. Lingonberry jam (a kind of cranberry jam, similar to cranberries) accompanies many pork steaks or dishes. Sour cabbage (surkål) is also part of the Nordic menu. The specific spices of this area are salt and pepper, aromatic plants (cumin, thyme, bay leaf, cloves, cinnamon) & # 8211 some indigenous, others imported, mustard (pasta, berries or powder).
Nordic food is consistent, fatter pieces of meat are preferred (lipids provide the energy needed for the cold season, which predominates in this area). That is why the squirrel, the shoulder and the pig's chest are often found, with layers of fat and mice.
We recently started a large culinary project, & # 8222The Food Connection & # 8211 A gourmet journey around the world & # 8221, in which 24 culinary blogs participate. Each month we will cook recipes specific to a country or geographical area and the complete collection will be published on the blog of one of the participants (here find details about the project).
By drawing lots, we established the order of the "hosts" and the national cuisines. We will gradually reveal to you, every month, who are the hosts and the recipes whose countries they host.
From April 15 to May 15, 2015 we cook Nordic recipes.
For this oven-baked ciolan recipe, I chose two pork rinds (front legs), raw, with bone, fleshy, covered with a thin layer of fat and wrapped in the corresponding mouse.
I cooked them in the oven for approx. 3 hours & # 8211 first 2 hours and 30 minutes at 180 C and last half hour at 220 C (to brown the mouse well). The garnish was made of sauerkraut (pickled), cut into slices and seasoned additionally with thyme and cumin (cold, like a sour cabbage salad). The whole feast was filled with slices of fresh bread, homemade (see here recipes for bread, buns and croissants).