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Pickled cabbage with kaizer

Pickled cabbage with kaizer

Usually I prepare the cabbage only from the fresh one because that is what we like the most. But since I had some sauerkraut, I said I should try this recipe too.

It is also very good sauerkraut, prepared with some smoked meat and served with polenta and sour cream ... mmm!

  • 2 medium sauerkraut,
  • 300 gr kaizer,
  • 2 onions,
  • 4-5 tablespoons of broth,
  • dill,
  • Bay leaves,
  • peppercorns,
  • sweet Boya.

Servings: 5

Preparation time: less than 90 minutes

RECIPE PREPARATION Pickled cabbage with kaizer:

I chopped the onion and hardened it together with the kaizer cut into pieces for a few minutes.

I added finely chopped sauerkraut over them.

I also put bay leaves, peppercorns and paprika. There was no need for salt because the cabbage was quite salty.

I added 2 cups of water and let it boil.

Towards the end I added the broth and when I stopped the fire I added the chopped dill.

I served it with hot polenta and sour cream!


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Baked sauerkraut potatoes

Peel a squash, grate it and cook for 10 to 15 minutes. Cabbage and kaizer are cut into slices. Make a sauce from tomato juice, in which we put thyme, pepper and delicacy. Place the potatoes cut in 4 in a pan greased with oil, cover with cabbage and place the kaizer slices on top. Pour the sauce into the pan and the wine, cover with aluminum and bake for 35 to 45 minutes. When it is almost ready, put the aluminum aside and leave it for another 5 to 10 minutes.

PS: you can also add raw cabbage.

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Pickled cabbage tart

Pickled cabbage tart from: flour, egg, sour cream, salt, baking powder, water, sauerkraut, pepper, ham, pepper, oil.

Ingredient:

For the dough:

  • 180 g flour
  • 1 or
  • 2 tablespoons grated cream
  • a little salt
  • 1/2 sachet baking powder
  • a little water (about 10-15 ml)

For the filling:

  • 500 g sauerkraut
  • 1 red bell pepper
  • 300 g smoked pork ham (you can also use anything else you prefer, eg smoked pork sausages)
  • pepper
  • 2 tablespoons oil
  • 4 eggs
  • 400 ml cream

Method of preparation:

In a bowl, mix the egg with the cream, a pinch of salt, baking powder and flour. Add a little water and start kneading, until the dough binds and you can work with it without sticking to your hands. Then let the dough rest in the cold.

Salt the sauerkraut in cold water for at least 30 minutes. Then drain the cabbage well and cut it finely. heat 1 tablespoon of oil in a saucepan and put the chopped cabbage.

Allow to simmer over medium heat and add a little water from time to time. Always stir so that it does not stick to the bottom of the pan.

Cook the cabbage for about 30 minutes. meanwhile, put a pan on the fire and add 1 tablespoon of oil. Smoked pork ham (kaizer, ribs or smoked pork ham, even smoked pork sausages) cut it into cubes and fry it in a pan.

Add the diced pepper and let it soften for 2 minutes, then add the ham over the hardened sauerkraut, add pepper, add a little more water and cook everything together for 10 minutes.

Then let it cool. Spread the tart dough on the table sprinkled with flour, giving the shape of the tray in which you are going to bake the tart, taking into account the edges of the tray.

Place the dough in the shape of a tart, lined with flour, covering the edges of the tray. Put the sauerkraut filling. Beat the eggs together. with cream and pour the mixture over the cabbage filling.

Bake the tart until lightly browned on top, about 50 minutes.


Rice with sauerkraut, simple recipe, cheap, very tasty & # 8211 VIDEO

Rice with sauerkraut, recipe from grandparents' recipe, simple, cheap, surprisingly tasty, with ingredients at hand. It is a fasting recipe but can be easily transformed into a delicious garnish in addition to a fried sausage or a tasty piece of meat.

As for any lucky man in this world, my childhood memories are populated by the image of my grandparents. And among these memories, culinary delights occupied an important place. It's not necessarily sweets, although they also occupied a basic place, but all those dishes that we enjoy in a hurry after a healthy game.

My grandparents were very faithful people. It wasn't that kind of noisy Christianity punching him in the chest. Their faith was silent but hardworking. They went to church, kept all the fasts, prayed daily and in the morning and in the evening and did everything with a remarkable discretion which, for me, a child who observes them every day, made me and still makes me want to have that peace and zeal. what seemed second nature to them.

As I was telling you, my grandparents held all the posts. There were many grandchildren in their house, children also came to the table - they had 3 boys and a girl & # 8211 and especially the boys, as long as their grandmother lived, they almost came to eat with them even after they got married. This is how, heartily, my grandmother cooked as much as for a barracks, ready at any moment to feed to the brim any guest whose threshold will be crossed. On fasting days, he always made sure to cook sweets for the young people who roamed the house. how much they assured us that we (especially children) are young and do not yet have to fast.

You found & # 8230Salivam with the plate in hand at the pot with rice with plums more like an occasional cake. So the poor grandparents shared their fasting food with the fog of hungry non-postmen but still greedy for fasting dishes.

I somehow reconstructed this rice with sauerkraut from memory. I asked my mother how it was done, but she couldn't remember it. I also looked in various cookbooks where, just like that, I didn't really find it. I came across a kind of variant in a recipe book for restaurants but there the cabbage was more than the rice, it also used broth, which I am sure was not found in the grandparents' recipe & not that this would be a problem if you want to use and used sweet cabbage not pickled.

I decided to cook it as I remembered it and it turned out better than I expected, in fact it came out exactly as I remember it from my grandparents' pot. I just found that it takes a dose of sauerkraut to get that taste. But it's not something nailed down. You can experience this aspect, you can put more cabbage or less and see which option you like best. My husband and I agreed that more rice and less cabbage is what we like.


Cabbage with kaizer - Recipes

Usually I prepare the cabbage only from the fresh one because that is what we like the most. But since I had some sauerkraut, I said I should try this recipe too.

Pickled cabbage is also very good, prepared with some smoked meat and served with polenta and sour cream. mmm!

I used:
2 medium sauerkraut, 300 g kaizer, 2 onions, 4-5 tablespoons of broth, dill, bay leaves, peppercorns, paprika.

I chopped the onion and hardened it together with the kaizer cut into pieces for a few minutes.

I added finely chopped sauerkraut over them.

I also put bay leaves, peppercorns and paprika. There was no need for salt because the cabbage was quite salty.

I added 2 cups of water and let it boil.

Towards the end I added the broth and when I stopped the fire I added the chopped dill.

I served it with hot polenta and sour cream!

6 Response to "Cabbage with kaizer"

Danutza and I make cabbage with smoked kaizer. a treat, but today I ate it on an empty stomach. If the man said it was good, I forgot the taste of the kaizer. It looks great, along with the polenta. Many kisses !

That's right Daniela, she's very good and fasting! Thanks for the appreciation!
Kiss you!

Goodness, throw me a portion. yamiii!

Thank you Mirela, a portion is coming to you :)

Vaaaaai, what a craving you provoked me at this hour. Yummmm!

I feel like it too and I don't even have sauerkraut so I can make: (((
Kiss:*

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Cabbage with kaizer.

Finely chop the cabbage and rub with 1 tablespoon grated salt.

Meanwhile, slice the kaizer as thick as you want and cook. Add the cabbage and bring to a boil.

When it is almost cooked, add the tomato paste and the pepper. Boil it for a few more minutes (4-5 minutes), always chewing so that it doesn't stick.

When ready, add finely chopped greens. It can be served with polenta.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Pig alms from the west of the country or toros

Toros káposzta or toros is called in Arad this dish with pork and sour cabbage which, in the western area (Arad & # 8211 Bihor & # 8211 Satu-Mare), often takes the place of & # 8222pomana porcului & # 8221. It is cooked for henches (butchers and their helpers) on the day of the slaughter of the animals. In some areas of Transylvania and Banat, pork alms is a kind of stew or low steak & # 8211 pieces of meat browned in lard with salt, pepper and garlic put at the end. No cabbage.

In Transylvania and Banat many people slaughter 2-3 pigs at a time to go salting and then smoking hams, bacon plates, chops, the muscles or Kaiser, be homemade sausages (sausages, drum, salami, Lebar or sausages) but also leave fresh meat for consumption (which is frozen). From a single pig you are left with nothing & # 8230 That's why not only pigs are slaughtered here for Christmas but also in January, February or March & # 8211 according to the needs of each family. It is important to be cold outside so that the meats do not spoil.

About slaughtering pigs and cutting them you can read more here. About naturally prepared homemade sausages you can read here.

The whole "army of men" who contribute to this ritual must be fed with something. The housewife starts to cook the pork alms in a huge pot and the "master" of the house takes out the bottles of brandy or brandy meant to warm the world that is cold from morning to evening.

For the alms of the pig or torus, the falls from the shaping of the pieces are used (they must also have some fat) but also pieces with bone (such as the ribs for example). The cabbage is already sour (being pickled in October) so you can start cooking this traditional way.

Here is our recipe of sauerkraut & # 8211 as it has been done in the family for over 100 years.

If you can't take it anymore, I recommend making a quick pickled cabbage in a jar & # 8211 the recipe here. In 2-3 weeks it will be sour, only good for use in toros or to eat as a salad.

From the quantities below it results approx. 6-8 servings of sauerkraut with pork or torus.


"Al dente" sauerkraut - recipe

ingredients

Peel a squash, grate it and squeeze the juice. To make it easier to eat, the cabbage is cut into small pieces.

Similarly, carrots should be cut into thin strips, such as matches.

There are special graters to get this shape. But it can also be done by hand, with a sharp knife. Be careful not to get injured.

After chopping the cabbage and carrots, place them in a large bowl and mix with your hands.

Put the vegetable mixture in glass jars.

They can be larger or smaller jars, depending on the number of people you usually have at the table.

In the case of cans, it is advisable to use smaller jars, which you can empty as soon as possible after opening.

The mixture of cabbage and carrots should be stuffed well in jars so as not to leave empty spaces.

Leave a free space of 3 fingers on top. Put a little salt in each jar, then pour water to the vegetables. They must be immersed in liquid.

Put the lids on the jars without squeezing them.

Place the jars somewhere in the house, in a place away from light. Let the cabbage and carrot pickle for 3 days, or until fermented. It depends on how hot the house is.

With a wooden spoon, mix in jars 2 times a day.

After 3 days, close the lids tightly and keep the jars in the refrigerator or in a cool place.

Pickled cabbage can last for several months.

You can serve it with various cooked dishes. But it can be eaten as well as a salad, if you add a little oil.

1. Alina Petre, Atli Arnarson, 8 Surprising Benefits of Sauerkraut (Plus How to Make It), Healthline: https://www.healthline.com/nutrition/benefits-of-sauerkraut
2. Light Recipes.eu, Crispy sauerkraut: https://retete-usoare.eu/varza-murata-crocanta/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Pickled cabbage & # 8211 the simplest and crispest recipe!

Such a simple recipe, add everything to the jar and the cabbage alone will pickle.

INGREDIENT:

-25 gr of rock salt (1 tablespoon)

METHOD OF PREPARATION:

1.Cut the cabbage finely or pass it through a special grater.

Advice. For 1 jar of 3l you need 3 kg of cabbage.

2. Add salt and rub lightly with your hands.

3. Pass the carrot through the Korean-style carrot grater.

4. In a clean, dry jar, add black pepper, then alternate cabbage with carrot, thickening the layers well.

Advice. You can also mix the carrot with cabbage and salt and add the vegetables to the jar, as well, stuffing them. It is very convenient to compact the cabbage with a wooden sieve or by hand and with a rolling pin.

5. In the middle of the jar, add bay leaves, if desired.

6. Place the jar on a plate and leave it at room temperature for 24 hours.

Advice. During this time, the cabbage will leave the juice. If after 1 day you notice that it is not covered with liquid, add filtered or boiled and cooled water. It's not serious, your cabbage is simply not very juicy.

7. After 24 hours, the cabbage begins to ripen and, in order not to be bitter, you need to stick it to the base of the jar with a wooden or metal skewer. This will remove the gas. We stuck the jar twice a day.

8. In 2 days, foam appears on the surface.

9. On the 3rd day, taste the cabbage: if you find it quite sour and tasty, cover the jar with a plastic lid and leave it to cool, in the cellar or on the balcony.

The recipe is very simple, but verified over time. Pickled cabbage is very tasty and crunchy.