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Cabbage with sausages

Cabbage with sausages


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The vegetables are cleaned, washed well and cut into small pieces (I used the food processor)

Put them to harden in a pot with a little oil

After 5 minutes, add the sliced ​​sausages

Leave to simmer for 5-10 minutes

Cut the cabbage into small pieces and gradually add to the pot with a little water

Add salt, pepper, thyme and dill and cook for about 25-30 minutes.


GOOD APPETITE!


Cabbage hardened with soy

& Icirc & # 539i must:
1 kg of cabbage & # 259
300 g mushrooms, pleurotus or p & # 259dure mushrooms
1 onion & # 259
1 pepper
100 g soy cubes
salt
ground pepper
hot or smoked paprika, to taste
dried vegetable spice
1 leg & # 259tur & # 259 m & # 259rar
5-6 tablespoons oil

Preg & # 259te & # 537ti a & # 537a:
Cure the cabbage and chop it faithfully, then rub it with a little salt. Cure the mushrooms, onions and peppers. Cut the mushrooms into thin slices, and the peppers into slices. Put onions and peppers in 2-3 tablespoons of oil, after which you add the mushrooms and prepare a paprika with a little sauce, well seasoned with pepper, paprika and vegetable spice. dry.
C & # 259le & # 537ti & # 537i cabbage & icircn 3 tablespoons oil, mix & acircnd p & acircn & # 259 se & icircnmoaie. Boil the soy cubes in lightly seasoned water, following the directions on the package. Mix the cabbage with the paprika and the mushroom cubes.
Stir and season again, to taste, and at the end add the chopped blackberry. Serve & # 537ti cabbage with m & # 259m & # 259ligu & # 539 & # 259 & # 537i sm & acircnt & acircn & # 259 vegetable & # 259, & icircn fasting days.


Sweet cabbage with smoked sausages

  • Servings: 4 people
  • Preparation time: 20min
  • Cooking time: 30min
  • Calories: -
  • Difficulty: Easy

The recipe for sweet cabbage with smoked sausage is a recipe that does not require much hassle, is a filling dish prepared in a short time and can be served at lunch.


Cabbage with sausages

Today I propose a very tasty recipe for a dinner on a cold evening!

We need:

An average cabbage a carrot 4-5 cloves of garlic

a few sausages (I had a big one) salt freshly ground black pepper a few sprigs of dried thyme 2 tablespoons olive oil.

Method of preparation

First finely chop the garlic and put it in a hot pan with olive oil. Meanwhile, grate the peeled carrot and add it over the garlic.

Until the vegetables are cooked in the pan, cut (not very finely) the cabbage and put it in the pan. Let the vegetables harden a bit, stirring periodically. Then salt (it will help the cabbage to release its juice and so our vegetables will already be stifled).

It's time to slice the sausage, which I baked in time in the oven. Season the cabbage with black pepper and add the sausages.

Simmer over low heat until the cabbage softens well and captures the flavor of the sausages. When it's ready, place the thyme sprigs on top and let it sit for another 10-15 minutes under the lid to enrich it with their scent.


Traian Gaman recipe: Bucovina quality cabbage

He received not one apron, but three. The MasterChef jurors were more than happy with the recipe he presented at the pre-selections, so they each handed him an apron.

Cut the smoked julienne kaizer, fry in a pot over medium heat until golden brown. Remove with a spatula from the cauldron, heat the leeks and onions in the remaining fat. Walk a few cloves of garlic with leeks and onions in hot oil, then add the meat soup.

Let it simmer for a while and toss the cabbage in the cauldron. Stir occasionally. Cut the cabbage into long noodles, add a little more oil, if necessary. Stir occasionally until the soup drops. Leave it on the right heat until the cabbage is browned and it tastes a little catchy.

You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.

The wild boar meat, previously washed and cut into large slices, is lightly fried then, if possible, in a pan or cauldron, add warm water thus obtaining a soup. With the help of a carrot, a parsnip, an onion, with a little salt and a little white pepper, it is boiled on the fire until it becomes tasty and juicy (not dry), having to catch a browning taste in the cauldron.

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Cabbage with cumin: Transylvanian recipe

As I told you before, we really like spices for taste, because they are healthy and rich in antioxidants. As in Muntenia, where I was born, quite a few spices were used, I was excited to discover this cabbage recipe with cumin from Transylvania.

It is a simple sauerkraut in which cumin and onion are added. You can use new cabbage or sauerkraut, depending on your preferences, the season and what you have around the house. It's a fasting recipe that works great for both vegans and vegetarians and is a good source of fiber.

It's even tastier the next day, so I can make larger quantities and I'm provided with two meals, because it lasts 2-3 days in the fridge.

Preparation Time: 10 MIN # Total Time: 50 MIN #Servings: 3 #Difficulty: SUPER SIMPLE

#Vegan #Vegetarian #Romanian #Lunch #Dinner

ingredients

  • medium cabbage, 1 pc
  • onion, 2 pcs
  • oil, 4 tbsp
  • cumin, 3-4 teaspoons, to taste
  • salt, pepper, hot pepper to taste

Heat a frying pan with oil (I used cold-pressed sunflower oil) and add the finely chopped onion and cumin. I put the cumin at the beginning to allow it to release its oils, for an extra flavor.

After 1-2 minutes, add finely chopped cabbage, salt, pepper to taste and mix.

As I do other things at the same time, I cover the cabbage with a lid and cook it over low heat. I stop to mix from time to time.

Usually the cabbage releases its juice and there is no need to add water. If you use older cabbage, put half a glass of water, because it is drier, leaves no juice and you risk burning it.

It takes about 35 minutes on my hob to penetrate, taste and determine when it is done.


Horns with sausages and sauerkraut

I took advantage of the cooler weather and made these croissants.

Method of preparation:
How to prepare a dough the gasiti here: Cozonac appetizer or here: Boats with mesh eggs

For kale, being in summer I used sweet cabbage, but during the winter the sauerkraut from sour cabbage is even better, as in the recipe Strudel with sauerkraut and pork sausage.

Finely chop the cabbage, sprinkle with salt and knead with your hands until soft. Heat the oil in a pan and optionally a tablespoon of lard. Add the chopped cabbage, stirring occasionally so that it doesn't stick. Season with pepper, thyme, bay leaves.

When it is half soft, add the tomatoes cut into thin slices or cubes. The cabbage should brown without burning. If necessary, add a little more water. Bake for 10 minutes to add color.


First chop the cabbage and rub it with salt

We start by finely chopping the cabbage with a knife (or grater) and rub it well with 1 teaspoon of salt to soften and leave the water. After 5-7 minutes we squeeze it and put it aside in a bowl. Finely chop the onion. Peel a squash, grate it and slice it into a bowl.

We prepare the meat

Then cut the meat (ribs) and heat it in a large pot. After it has browned a little, take it out and fry the chopped onion in the same oil earlier.

Add the finely chopped tomatoes

After the onion has softened and taken on color, add the finely chopped tomatoes and simmer for 10 minutes over medium heat to lose acidity. Season with delicacy to taste. We will see if we need more salt after we put the cabbage, which already contains salt.

We also put the cabbage to harden

Now it's time to add the cabbage that we heat / simmer in this sauce, turning it well in the pot to soften all the cabbage. Cover and simmer for a few minutes, leaving a little juice.

Then add the fried or ribbed meat to the pot. Mix well.

Add peppercorns and a few bay leaves and simmer until the cabbage is soft. If necessary, add a little warm water. Monitor and stir from time to time.

How long do we cook kale with meat?

In 40-50 minutes it should be ready quality sweet cabbage meal. Check that the meat is also cooked. Be careful not to get caught during cooking. Towards the end, add a handful of freshly chopped green dill to leave some taste and aroma.


This recipe for cabbage with smoked ciolan is among the traditional Romanian dishes or, in other words, one of the tastes of our childhood.

It is not difficult to prepare at all and you will have to spend about an hour in the kitchen.

Here are the steps you need to follow for smoked cabbage!

Ingredients for sauerkraut:

1 small Romanian cabbage
1 piece of smoked ciolan
1 medium carrot
1/2 bell pepper
1 medium onion
2 large tomatoes
2 tablespoons oil
sea ​​salt
freshly ground black pepper
paprika / sweet pepper, according to preferences
freshly chopped green dill
thyme

5 steps to prepare cabbage with ciolan:

1. Wash the cabbage and wipe well with paper towels. Cut into equal quarters to make it easier to chop later. Place each piece on a chopping board and, with the help of a very sharp knife, chop finely, from the top to the back, then add it to a large bowl and season with salt, mixing well with your hands.

2. Peel the onion and carrot well, and the pepper and the seeds. Cut the vegetables into small pieces or, if you prefer, you can put them on the grater. The ciolan is cut into larger pieces.

3. In a large skillet, add a little oil and let the onion harden until translucent. Add the carrot and chopped pepper, along with the cabbage and the chopped pieces. Season with sea salt, freshly ground black pepper, paprika and thyme. Add a cup of water and cook for about 20 minutes, stirring occasionally.

4. After cooking the composition for 20 minutes, put the cabbage with a whisk in the oven, over medium heat, for another 20 minutes. Check from time to time if the preparation has enough water, adding if necessary.

5. Put the tomatoes on a grater, and the resulting juice is added to the cabbage with a fork in the oven and mix well. Allow to cool slightly, then turn off the heat and sprinkle with freshly chopped dill.


Video: Λαχανόρυζο με λουκάνικο. kritonas alexia


Comments:

  1. Elvern

    Are there any analogs?

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  5. Tuketu

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