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Baked cabbage with smoked ribs

Baked cabbage with smoked ribs

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The drain is washed and boiled. Tomatoes are scalded, peeled and finely chopped.

Chop the cabbage as small as possible, as well as onions and peppers and put it under the lid with a little salt, bay leaf and a pinch of juice from the drain.

After boiling the cabbage and the mixture, mix it in a bowl, with the juice from the drain (2 polishes), add the tomatoes, finely chopped greens and let it boil for another 20 minutes.

Pour the composition into a tray and leave in the oven for at least 30 minutes.

Serve hot with hot peppers.

Sour cabbage with smoked ribs

Since last weekend I came back a bit & # 8220plouat & # 8221 (figuratively, it snowed more), a little demoralized, a little optimistic, a mix of feelings crowded around the corner by a wolf hunger. At Christmas I kept working with the pig ladies, so I remembered that I transferred from the smoker to the freezer some pork ribs just right to satisfy my hunger and appetite. I could do something like that with them. But I found it at the market in Cragasi on good, a nice grandmother, who at an advanced age stays from morning to evening with her hands in brine and arranges pickled cabbage, vinegar-filled donuts, pickles, pickled cucumbers and other sour fruits. So I took a sour cabbage and went home with it.

From now on, it's just poetry with a beautiful smell. To start the work, I put a spoonful of lard in the cast iron pot, cut the ribs into pieces and fried them over a low heat.

After they were well browned, I took them out of the pan and in what was left there (fat, taste, perfume) I hardened the onion generously cut from the knife.

Until another one, I cut the cabbage as I knew how and washed it in three waters to lose salt. Squeezed well I put it over the caramelized onion.

Generous by nature, I emptied a bottle of tomato juice (half a liter), and continued with some thyme and a couple of bay leaves. I wrapped everything with the ribs earlier, I covered with the cast iron lid and in the oven for about an hour and better, over medium heat (about 160 degrees for accuracy). Notice that I didn't mention anything about salt. It also has cabbage, it also has a rib, the broth still does that. Our intervention is no longer needed.

Next, we took care of the future hot pepper harvest, a harvest that promises to be even richer than last year and for which we need attention and & # 8220bibileala & # 8221 from now on.

By the time I emptied two beers, the food was ready, which went with red wine, fresh onions and a lot of appetite.

a piglet of milk of about three weeks, but not heavier than 5kg cleaned, 100ml olive oil with lemon flavor, a lemon, 4-5 cloves of garlic, bay leaves or branches with bay leaves, a little paprika sweet, oregano, a glass of 250ml white wine, a tablespoon of fine salt, if the piglet is quality, we do not need more ingredients

200 ml water, 500 gr sugar, 50 gr black cocoa, 500 gr milk powder, 1 packet of margarine for creams, rum essence, optionally some unsalted hazelnuts or baked nuts
for raffaelo candies:, 200 gr milk powder, 200 gr coconut, 1 packet of quality butter (I use from Mili), 250 gr powdered sugar, vanilla essence

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Currently, our company is divided into the vegetable sector, the livestock sector, the food sector, where the family is completed by the approximately 200 friends - employees.


More than 20 years ago I fell in love with a plot of land in Călărași. Everything was green, surrounded by trees and flowers. I bought the place and, together with my wife, started building a farm. As we knew better, so the animals grow beautifully.

Sweet cabbage with smoked ribs

►8 smoked ribs
►2 cabbages
►50 ml of red wine
►green thyme
►2 tablespoons olive oil
►2 tablespoons pepper paste
►2 tablespoons tomato paste
►sweet buoys ►speed buoys
►salt ►grinded black pepper
►a parsley link

1. Grease the ribs with a little olive oil. Sprinkle with thyme and sprinkle with red wine. Wrap in baking paper and leave to cool for 20 minutes.
2. Onions, wash and finely chop. Fry in hot oil and add the cabbage. Boil over medium heat. Do not add water or tomato juice. Season with salt, pepper and paprika and bring to a boil.
3. Meanwhile, place the ribs on the grill and brown on all sides. Leave the cabbage in the oven for 10 minutes, then garnish with parsley leaves and serve with the fragrant and browned ribs.

Varza calita / Romanian slow roasted cabbage stew

(Please scroll down for English version)

Stewed cabbage. it was usually made with sauerkraut, and I can't say it was one of my favorites. When I started making it myself, with fresh cabbage, a little sour cream on top and a hot pepper next to it, not only do we like it, we like it very much, especially my husband.

It can be made with sausages, smoked ribs or without meat, fasting. This time I used some fresh Romanian sausages (roses).

Cabbage is another food in a pot (as the Americans say) only suitable for cold weather. Cabbage goes very well with dill, but you can also use parsley, or even both.

1 fresh sausage cut into pieces (you can use fresh Polish sausage)
3-4 tablespoons of oil
1 larger chopped onion
1 chopped carrot
2 stalks of chopped celery
1/2 chopped bell pepper
1/2 teaspoon ground cumin (optional)
1/2 teaspoon smoked paprika (optional)
1 medium chopped cabbage
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme or oregano
3-4 tablespoons chopped dill
Salt and pepper to taste

Heat the oil in a saucepan, and fry the sausages, turning on all sides, until golden brown. They are taken out and set aside.

Add the onion to the remaining oil and cook for 2-3 minutes. Add the cumin and paprika (if using) and cook for 1 minute. Add the carrot, pepper and celery and cook for a few minutes. Start adding cabbage, one hand at a time, hardening and adding more. Extinguish with a cup of water, and cook slowly until all the cabbage is added.

If you think there is too much cabbage, don't worry. Cabbage will drop a lot and cut in half.

Add the bay leaves and season with salt and pepper. Add thyme and tomato paste and cook on the fire, chewing from time to time, until the cabbage is penetrated (about 20-25 minutes), without adding much water, use a maximum of 1 cup and a half of water ).

Meanwhile, heat the oven to 180 degrees Celsius (350 Fahrenheit).
Put the sausages back in the pan and bury them a little in the cabbage (check for salt and pepper).

Put it in the hot oven for almost an hour, when all the liquid has evaporated and browned on top.

Serve with dill and sour cream. Don't forget some fresh bread. And if you like it spicy, serve with a hot pepper.

Have a craving that the cabbage is ready!

Slow roasted cabbage & # 8230 it was usually made with sauerkraut, and I can & # 8217t tell that it was one of my favorites. But, when I start cooking it with fresh cabbage, and served it with some sour cream and a hot pepper on the side, not only do we like it, we love it, especially my husband.

It can be made with sausages, smoked ribs, or vegetarian style, without meat. I used this time some fresh Romanian sausages (they are called & # 8220roses & # 8221 I don & # 8217t really know how they got this name).

Slow roasted cabbage it & # 8217s another & # 8220one pot meal & # 8221, very good for the cold season. The cabbage goes along very good with dill, but parsley can be used instead, or both, parsley and dill.

1 fresh sausage cut in 3 inch pieces (polish sausage works as well)
3-4 tbsp sunflower or olive oil
1 large onion chopped
1 chopped carrot
2 chopped celery sticks
& # 189 red bell pepper chopped
& # 189 tsp ground cumin (optional)
& # 189 tsp smoked paprika (optional)
1 medium cabbage shredded
2 tbsp tomato paste
2 bay leafs
1 tsp dried oregano
3-4 tbsp chopped fresh dill
Salt and pepper after taste

Heat the oil in a Dutch oven or a pot that can be placed in the oven. Fry the sausages, turning on all sides, until they & # 8217re golden brown. Remove and set aside.

In the pot add the onion and sauté for 2-3 minutes until translucent. Add the cumin and paprika (if using) and let it bloom for a minute. Add the carrot, celery and bell pepper and sauté for several minutes. Start adding the cabbage, a handful at a time, sautéing after each addition. Add a cup of water and deglaze the pan and sauté until all cabbage is added.

If you feel like it's too much cabbage, don't worry, it will shrink down to a half.

Add the bay leafs and season with salt and pepper. Add the oregano and tomato paste and cook over medium heat, stirring once in a while, until the cabbage is soft (about 20 minutes). Don & # 8217t add more water maximum 1 and a half cups of water should be used.

Meanwhile preheat the oven at 350 degrees Fahrenheit.
Return the sausages in the pot, burying them in the cabbage (and check for salt and pepper). Place in the preheated oven and cook for about an hour and all the liquid evaporated. The top and the sides will look caramelized, but not burnt.

Serve with dill and sour cream on top, and don't forget some good crusty bread. If you like a little heat, have some chili on the side.

Cabbage like Slobozia

I went to Slobozia last weekend, to a party, where I met new people and where I had fun and felt exceptional. I thank them for hosting me and making me feel at home. I left with beautiful memories, records with old music, honey from the garden hives and fresh brandy, only good for treating the cold that seems to not want to give me peace.

I left there with a recipe. Alin's mother makes cabbage in a special way, like a kind of very low cabbage soup. Or, if you want, a cabbage dish with a lot of sauce. We also replicated this recipe and I will tell it to you because it is easy to make. If the fast has started, I tell you that if you want to get out of fasting (or vegetarian) you have to do nothing but give up putting meat in it.

First of all, you will need a cabbage to cut into thin strips. A ceramic knife is preferable but if you can't handle it (I don't handle it very well) it works with any sharp knife. Don't forget to take out the core which is hard and not good in food but it is good to eat it raw.

After cutting the cabbage, place it in a large saucepan, put salt on it and mix by hand.

You are going to cut two large onions (cubes) and half a kilogram of pork meat (larger cubes). Put them all at once with two or three tablespoons of oil and salt.

When the meat has bleached (it doesn't have to be completely done) and the onion has softened, you can put them in the pot over the cabbage. Put a handful of smoked bacon breaded with meat, for flavor.

Then fill the pot with water and let it boil. Now you can put some bay leaves and peppercorns (according to taste and preferences).

After boiling for about an hour, maybe even better, cut a few tomatoes into cubes (4 & # 8211 5 tomatoes should be enough). Add these to the pot, leaving to boil without a lid for another 15 minutes.

That's about all you have to do. While the pot is boiling, you have time to make a polenta. Put them all on the plate and serve with a boiled brandy next to it, to protect you from the cold.

Baked cabbage with smoked ribs - Recipes

Sour cabbage is a traditional ingredient in Germans, Dutch and Estonians. It is also frequently consumed in China, Korea, USA, Chile and Canada, in different combinations & # 8211 raw or smoked meat, sausages and even black beer. For the Romanians, sour cabbage is prepared especially hardened or baked, with smoked or minced meat. I preferred the smoked version (kaizer and smoked ribs), baked, slightly derived from Sanda Marin's recipe.

Posted in 100-200 kcal, Pork, Romanian dishes Tags: Romanian cuisine, pork ribs, bay leaf, kaizer, smoked recipe, sour cabbage recipe, Romanian recipe, sour cabbage recipe, smoked sauerkraut recipe, cabbage, cabbage with ribs 2 Comments & # 187

Beef with beef

Delicious, budget-friendly cuisine is also easy to cook. And what else do they need a hostess ??

  • cabbage cabbage & # 8211 300 g
  • beef & # 8211 500 g
  • iodized salt & # 8211 to taste
  • sausages & # 8211 for taste
  • potatoes & # 8211 3 medium tubers
  • sunflower oil & # 8211 2 teaspoons.

Caloric content: 133 Kcal.

How to cook cabbage stew with beef:

  1. Rinse and dry the chopped ribs
  2. Heat the oil and fry the ribs until golden. The flame is intense
  3. Cut the potatoes into slices
  4. Put the cabbage to the meat together with the juice and potatoes
  5. Put the vegetables a little
  6. Add spices
  7. If the juice is not enough and the products can burn, then you can add a third of a glass of water
  8. All boil on low heat in a covered pot for 40 minutes.

If you want to diversify the taste, you can add ketchup and cream a few minutes before the end of cooking. This clothing will give you an interesting vessel.

Simple, healthy and tasty recipes

Who can refuse a portion of beans with a delicious smoked and breaded ribs, next to some assorted pickles :)
Welcome to the table !!

4-5 portable onions
3-4 tablespoons of tomato paste
salt pepper
dry larch
Wash the beans well and put them on the fire to boil. It is good if you put them in cold water soaked in the evening. We change the water 2-3 times, then we put it back to boil together with the pork chop or ribs. Let it boil over medium heat until the beans boil. Meanwhile, clean and chop the onion, which we heat in a little oil. it is ready, add the tomato paste, leave it for another 1 minute and turn off the heat. Add the onion over the beans when it is ready. Season with pepper, salt, basil, thyme to taste and greens.