Traditional recipes

Cabbage food created with pork

Cabbage food created with pork

Initially I wanted to do it in the oven, but the plan changed ... but it still turned out well ...

  • 1 cabbage about 700 g
  • 500 g pork pulp
  • 1 handful of rice (no more)
  • 2 fresh tomatoes
  • 1 tablespoon broth with onion and basil
  • 1 suitable onion
  • 2 bay leaves, salt, a little pepper oregano, parsley

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Cabbage dish created with pork:

Earlier I cut the meat into smaller pieces and fried it well in oil, then I took it out on a plate; In the pan I then put the finely chopped onion, then the finely chopped tomatoes and the broth. I added the cabbage and rice, mixed well and left under the lid for a few minutes on low heat, then I added the meat and water to cover everything. I adjusted the salt, I also put oregano and bay leaves and let it boil over low heat ... add a little more water from time to time so that it doesn't drop too much ... at the end I added pepper and after what I put out the fire and green parsley


Necessary ingredients cabbage with pork:

  • 700-800 g pork
  • 2 cabbages
  • 3 bell peppers
  • 5-6 tomatoes
  • 2 onions
  • 1 dill connection
  • 3-4 cloves of garlic
  • thyme, peppercorns, paprika, bay leaves, salt

Cut the pork into suitable pieces and brown well in a pan. Wash, clean and cut the cabbage. We put a pot of water on the fire and when it boils we boil the chopped cabbage.

Chop the faithful cabbage and scald it

Peel the onion, bell pepper and wash the tomatoes. Finely chop the onion and cut the bell pepper and two tomatoes into cubes. Put the onion to heat in a hot pan and when the onion becomes transparent add the pepper and diced tomatoes plus a pinch of salt. Leave the pan on the fire for 5 minutes before turning off the heat, during which time mix with a wooden spoon.

Heat the onion and add the peppers, diced tomatoes and a pinch of salt

Prepare in a Roman bowl a bed of spices and 2 sprigs of thyme, peppercorns, paprika and bay leaves. If we don't have an earthenware pot, we can also use a pan.

We put in the earthen pot two sprigs of thyme, peppercorns, paprika and bay leaves

Over these spices we add chopped onion, pepper and tomatoes. Slice the garlic, chop the dill and put them in the Romanian bowl.

Add chopped garlic and dill

Roasted cabbage and drained of water add to the bowl and mix everything until smooth.

Mix everything until smooth

Add the pieces of meat and lightly cover them with cabbage (to place the tomato slices as in the photo).

Slice the three remaining tomatoes and evenly cover the cabbage. Over the tomatoes we give a dry thyme powder.

Cover with slices of tomatoes and give a thyme powder

Put warm water or, if we have it, meat soup over the cabbage so that it does not exceed about half of the bowl. Put the lid on the pot and put it in the oven for an hour. In the last 10 minutes, take the lid of the pot and let it brown.

Cabbage with browned meat in the oven

Cabbage with pork, late autumn food is eaten hot with edible polenta, hot peppers or, if you prefer, with sour cream. You can also see the cabbage with ribs or Bihor cabbage.


Friday, February 19, 2016

Cabbage food created

Vnutritional value per serving: 130 kcal.
fats: 4.5 g
carbohydrates: 16.8 g
protein: 5.5 g

4 comments:

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Thanks for visiting, dear Akiko, and also for your recommendations. That's right. there is little confusion between the popular name of cumin and cumin in Transylvania, as academician Borza remarks in the Ethnobotanical Dictionary, the name cumin is used. I was of course referring to Carum carvi, because the other spice, exotic, was not actually spread in Romania. But I enjoy, of course, civilized and friendly comments.


Cabbage dish with pork

Because it got a little cooler outside, yesterday I prepared a cabbage and meat dish. I got some fatter pork breasts and thought about making it with cabbage because cabbage draws more fat.
All in all, it is a recommended food for men, I say, because it is hot, fatty, consistent. And not because all men eat like that, but because most people go for such foods (if they prepared them, it would be even better). And to make it even better, I put a piece of smoked sausage. That it is served with hot peppers and before that I will write you a glass of strength at the end :)

  • 700g pork breast (you can use ribs, meatballs)
  • 300g smoked sausages
  • 1.5kg fresh cabbage
  • 2-3 strands of thyme
  • 1 onion
  • 150ml broth
  • salt pepper,
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon hot pepper
  • 1 tablespoon oil

1. Cut the cabbage into slices (I hate this thing), sprinkle a little salt on it and leave it until the meat is ready

2. Cut the meat into larger slices and fry it. I put a tablespoon of oil because there is enough fat in the meat. When the meat is browned, add the chopped onion, leave it for another 2-3 minutes and then season with paprika, salt and pepper. Mix lightly, leave for another minute and add about 200ml of water, about half the meat.

Let it simmer and when the meat is almost cooked add the cabbage that I squeezed well from the water left.

3. Add sliced ​​sausages, thyme and broth or tomato juice.

Cover with a lid and simmer for about 30 minutes.

3. Pour the mixture into a pan and put the pan in the oven until it drops nicely and the meat browns. About 20-30 minutes.

Serve hot with hot peppers and necessarily a glass of strength before it melts the fats :).

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3 diced carrots
2 diced celery
1/2 diced white onions
4 tablespoons extra virgin olive oil
8 Pork ribs
8 pork sausages
8 pieces palm-sized mice
1 kg cabbage created
1-2 tablespoons Tomato juice

Cook carrots, celery and onions in olive oil for about 5 minutes.

Add the pork ribs and fry on both sides, after 5 minutes add the mouse and after another 5 minutes, the sausages.

After 10 minutes add the cabbage. When the cabbage has softened, add the tomato juice, mix well and season with salt.

Leave the pan on low heat for an hour and a half. The cabbage usually leaves the juice, but if necessary, add more water.


Method of preparation

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


How do we prepare the recipe for sweet cabbage with pork?

For starters, wash the vegetables very well, then cut them into cubes.
In a pot we put the oil together with the cut meat according to your preference and the vegetables.
When the oil has heated, add the tablespoon of paprika. Gradually add the finely chopped cabbage and fill with water. Finally add the pepper, tomato paste, salt and bay leaves.

When the cabbage begins to soften, transfer the entire composition to a heat-resistant tray and place in the oven at 200 ° C for about 1:30 minutes (degrees and time may vary depending on each oven).
I like both meat and cabbage to be well done.

it is good to mix from time to time for a uniform cooking and to prevent burning or you can use aluminum foil but I prefer without.
Good appetite!

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Baked sweet cabbage with pork, traditional recipe


-1 kg of sour cabbage
-500 gr pork, preferably ribs
-2.3 tablespoons oil
-thyme
-dill
-200 gr sour cream
-sweet peppercorns
-pepper
-an onion
-tomato paste
-2 bay leaves

If the cabbage is too salty or too sour, put it in warm water a little to desalt it and then squeeze it well.
Finely chop the onion and cook in 2, 3 tablespoons of oil for 1.2 minutes then add the meat (after it has been washed, cut into pieces) over the meat sprinkle with paprika, after the meat has caught a crust on both sides add a glass of warm water and then add chopped cabbage, thyme, dill, a little pepper and 2 bay leaves and bake for about 1 hour and 30 minutes with a lid.
Add water if necessary and a tablespoon of tomato paste, I put 2.3 pieces of mice.


Method of preparation

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


The created cabbage is washed, drained of water, the cocoon is removed, and the leaves are sliced ​​into slices the thickness of a finger. Peel the onion and the garlic, the garlic and the cumin are closed in the "tea for boiling tea", and the onion is cut into small pieces or put on a grater.


In a larger saucepan boil 1.5 l of water, add a little salt, add the cabbage, potatoes and "egg for boiling tea" then boil, the pan being half covered, over low heat, until everything is soft ( 20-25 minutes).


Fry in oil, the flour remaining light in color, add the onion, which is cooked for 2 minutes. Remove from the heat, sprinkle with paprika, mix with 1 dl of cold water, then add in turn 1-2 tablespoons of boiling juice, and strain it over the cabbage, stirring. Boil for another 10 minutes without a lid, over low heat.


Remove the "egg for boiling tea" from the stew, add salt to taste and season with freshly ground pepper, add meat stew, boiled meat with garlic, meatballs, grilled or sausage.