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Sausages with pickles and sour cabbage

Sausages with pickles and sour cabbage

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I was looking forward to trying the sausages! :)

  • 4 pieces of homemade sausages
  • frying oil
  • pickles and / or sour cabbage
  • black bread or a polenta chicken for serving

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Sausages with pickles and sour cabbage:

Sausages prepared and dried beforehand, fry, over a suitable heat, in a pan covered with a lid. They turn on both sides to penetrate evenly. Serve warm, with a chicken polenta and sauerkraut or pickles.

Good appetite!

What are the benefits of pickling

Pickled diet. If you combine them with 30-50 g of cheese or sausages without fat, together they form a balanced snack. Olives offer more calories (140 Kcal / 100g) because they contain more fat (12% green and 30% black). They contain favorable fats, ie monounsaturated, similar to those of olive oil.

But olives must be eaten in moderation. Pickles help you lose weight, according to recent studies. It seems that the microbiota or intestinal flora of weak people is different from that of overweight people. As a result, eating fermented foods, such as yogurts or pickles, helps digest fats.

Pickled diet. Pickles also contain vitamin C, especially sauerkraut. They are rich in favorable probiotics and increase immunity. A good functioning of the intestinal flora helps you to avoid states of hyperimmunity (allergies or autoimmune diseases) and states of hypoimmunity (cancer or other infections), according to A1.

Pickles improve digestion and intestinal transit, as they accumulate lactic acid during the fermentation process. They are also recommended in case of constipation, bloating, after meals and to combat intestinal gas. In the case of these diets, hydration is vital.

Pickled diet & # 8211 menu per day for weight loss

You should consume about a kilogram of pickles throughout the day. You can taste sauerkraut, cucumbers, donuts, donuts, etc. If you can, for best results, it is recommended to eat only pickles on the first day. This is how you force your metabolism to burn fat fast.

Reduce the amount of pickles to about 700 grams. The next day, eat a boiled egg as a snack between breakfast and lunch, then apples at lunch. For dinner, you can prepare a meal in the oven, but also based on pickles. An example would be a sauerkraut dish.

On this day, you can combine the menus from the first days. But beware, this diet is NOT a long-term one, but a lightning diet.

Baked sauerkraut

Baked sauerkraut is a tasty food and very suitable in the winter season. It can be with sausages, meat, jumari or simple. I think that every variant has its charm.

Cabbage has special connotations for me and this has to do with childhood and food in Bucovina. Every year, usually after we cut the pig, my father would take that big cauldron out of the attic, put it on the stove and make sauerkraut. This happens on Sunday and creates an agitation because my father did not usually cook. He always liked to stir and revolved around the cauldron for a few hours, until a real quality cabbage came out.


  • 1 large sauerkraut
  • 2 onions
  • 1 carrot
  • 6 semi-smoked sausages
  • thyme
  • 1 bay leaf
  • 50 ml oil
  • 250 ml water

Method of preparation:

Pickled cabbage rinse under running water and leave a little in cold water. If we don't wash it then it may taste too salty.
After draining, cut the cabbage in half and then chop.
Also chop the onion and grate the carrot.

The sausages are cut into pieces of approx. 2cm.

The classic quality cabbage, as I know it from childhood, was made in a cauldron and directly on the fire. This time I chose the slow version, ie a longer cooking time, in the oven and with less oil. Probably baked sauerkraut goes in any kind of dish (yena, enamel, stainless steel) but I took out the cast iron pot that I had not used for a long time.

The cast iron pot is perfect for slow cooking.
In the first phase we put the chopped cabbage, we add the bay leaf, the carrot, the onion, the sausages and the thyme. Pour water and then oil on top.
Put the lid on and put it in the oven at 200 degrees for approx. 45 minutes. Then mix the cabbage, lower the temperature to 180 and leave the cast iron pot in the oven for at least an hour and a half.

The cooking time may also vary depending on the dish used. We must take into account some aspects: the cabbage must be boiled and then lightly browned and the juice must decrease.
Baked sauerkraut goes great with polenta and hot peppers. I ate it with great appetite. It is tasty and keeps us anchored in the Romanian cuisine and with ours.
And because we are on cabbage, I recommend another dish dear to me, from Bucovina: cabbage with sour cream.

Cabbage with mutton

Cabbage with mutton from: sour cabbage, mutton, carrots, white onions, tomatoes in broth, vinegar, oil.


  • 800 g sour cabbage
  • 650 g of sheep meat
  • 2 carrots
  • 2 white onions
  • 3 tomatoes in broth
  • 3 tablespoons vinegar
  • 2 tablespoons oil

Method of preparation:

Put the cleaned and diced meat in cold water with vinegar. Leave for 2 hours and then discard the water and pass the meat under a stream of water. While the meat is in vinegar, cut the cabbage into small pieces. In a saucepan, heat the oil and fry the meat.

After it has browned evenly, add the chopped onion, fish, carrots and 200 ml of water. Cover with a lid and cook for about 40 minutes, making sure not to drop too much. Add the tomatoes and cook for another 20 minutes. It can be brought to the table with natural potatoes.

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-1 kg of sour cabbage
-500 gr pork, preferably ribs
-2.3 tablespoons oil
-200 gr sour cream
-sweet peppercorns
-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.

Ingredients needed sour cabbage salad:

In winter I have old-fashioned cabbage, a little (not to be confused with the barrel in which the wine is kept), but today, in September, I do not want to encourage the traffic of sour cabbage in the market (for this product, only peasants do not show those weirdos for selling sauerkraut and I don't trust what they cook) I make sour cabbage 2-3 times a summer. There are other reasons why I don't necessarily take it from the supermarket, namely the juice that interests me for soups and that I prefer to the borscht in the store.

Cabbage chopped with dill and salt water. It increases in 4-5 days. It does not need to be held in a special place. It must be pruned daily so that it does not catch a flower.

I soured the cabbage like this: I chopped a large cabbage, 2-3 bunches of dill, I prepared warm water with salt in a pot and I put the cabbage and dill. We put a lid on, cover it once a day with a straw for drinking juice (we put the straw in the pot with the cabbage and we blow to set the mill in motion) and in 4 days it is ready. So I have sour cabbage for various dishes and about 4-5 liters of juice. I have an attachment to cabbage juice and for me it is in the top five, generically speaking, foods, the most beneficial to health.

1. Mix the chopped sauerkraut with 2-3 diced tomatoes and finely chopped celery leaves to properly capitalize on the flavor. Chopped celery gives flavor and personality to sour cabbage.

2. Sprinkle with freshly ground pepper, a teaspoon of paprika, a tablespoon of oil and mix well. Let the ingredients rest for 30 minutes.

You can also put sweet broth, from the homemade one, which works much better than the one from the trade. In this case, we give up tomatoes.

There is also a preparation that can replace tomatoes or broth and that harmonizes perfectly with sour cabbage, namely vegetable soup, prepared in autumn from tomatoes, bell peppers and chopped celery. This vegetable is similar in consistency to the broth but the vegetables are not passed through the machine and are flavorful and sour. Of course, the dominant figure in the salad must remain sour cabbage.

Sour cabbage salad with broth has a sweet taste while salad with vegetable soup remains vigorously sour. Spices and oil are maintained for any variant of sour cabbage salad.

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Gallstones and kidney stones, gastritis with low acidity, giardiasis, are treated for 2-3 weeks 150 ml of dies, 3 times a day, 30 minutes before meals. If the gallstones are small, mix a liter of millet with 400 g of crude oil and juice of 4 lemons. Nothing is eaten 24 hours before the procedure. starting in the morning, drink 100 ml of the preparation every 25 minutes. For 4-5 hours, the body responds with diarrhea, during this time, the gallbladder cleanses of stones. After the procedure, for 2 weeks, drink chamomile and fennel tea. Hemorrhoids sufferers can drink 100 ml of heated die, 3 times a day, before meals. When hemorrhoids are associated with bleeding, drink a glass 2-3 times a day and eat fresh or pickled cabbage salad daily. To treat avitaminosis and asthenia, mix a glass of millet with a glass of tomato juice, add 150 ml of plain water, a tablespoon of honey and a tablespoon of lemon juice. Drink a glass 1-2 times a day, between meals, until your health improves.

Cure for hangover and constipation

Hoarseness and dry chest pain can be treated with dies as follows: mix equal parts of dies and plain water. Drink warm liquid 2-3 times a day. Diabetics can drink 3-4 times a day, 30 minutes before meals, 1/3 cup of water, diluted with water, in equal parts. After a 7-day break, the cure is repeated. Pickled cabbage juice helps a lot in constipation, drunk in the morning, on an empty stomach. It can also be used mixed with a teaspoon of yeast. Death also helps in diarrhea, if consumed in equal parts, with freshly squeezed tomato juice. The liver is a good friend, if it is drunk three times a day, 100 ml each, between meals, for several months. For gastritis, drink it daily, die heated, before main meals. The dose can be gradually increased to 2 glasses a day. The hangover goes with 3-4 large grated onions from which a porridge is made and mixed with 3 glasses of millet, a spoonful of tomato paste, black pepper, salt and sugar to taste. Our ancestors healed the hernia with cabbage dies. A piece of folded gauze is soaked with mortar, put on the place with the problem, place a slice of raw potato on top, press a little and bandage. The compresses are kept for 3 hours a day, and the treatment lasts 1-3 months. 1-2 glasses of cabbage juice per day is also recommended for those who have depressive states.

Juice that is good for the skin

Death could be the subject of a real medical treatise, depending on how many therapeutic properties it has. The crushed leaves treat boils, sunburn, skin cracks, frostbite, sprains. It turned out to be a secret weapon against bird flu. A Korean scientist took 13 chickens infected with the bird flu virus, fed them sauerkraut and, a week later, found that 11 of them had recovered. Experts believe that the bacteria produced during fermentation helped the birds defeat the H5N1 virus. It would not be surprising to help treat swine flu. It seems unbelievable, but cabbage is not only good for health, but also for beauty. Make masks with sour cabbage leaves, lotions with fresh juice, compresses with crushed leaves. But the most surprising quality of sour cabbage is that of an aphrodisiac. Croatian nutritionist Lejla Kazinic Kreho, who specializes in erection problems, claims that consuming sauerkraut twice a day increases potency, being more effective than Viagra.

The history of pickles

Pickles are part of all traditions and all cultures. It seems that the first cucumbers were in Mesopotamia in 2030 BC, but it is said that the Chinese people discovered that vegetables or fruits can be preserved. Pickled vegetables are also mentioned in the Bible, and Cleopatra, the queen of the Egyptians, was said to be so beautiful because she ate pickles all day. The Thracians were famous growers of cucumbers that they picked. Caesar and Napoleon fed their soldiers pickles for physical and moral strength. Captain James Cook introduced sauerkraut to the long-distance sailors' menu, saving them from avitaminosis. In 1858, John Mason designed and patented the jar that bears his name. Produced from a denser glass than normal jars, they were designed to withstand the high temperatures in the boiling process required to process pickles. In 1881, Alfred Bernardin invented the first metal lids used in cans.

Every housewife puts pickles in autumn: gogonele, cabbage, cucumbers, cauliflower, donuts, mushrooms, melons, plums. Throughout the winter, they will match the food, and during Lent, not to mention, they are almost absent from every meal. Pickles are tasty, cheap and very healthy. It does not fatten, and, on top of that, through the ingredients it contains, it helps in various ailments. With one bloody condition: the pickles should be homemade. If you use jars in hypermarkets, you will not choose either the traditional taste of pickles, or the health contribution offered only by the preparations obtained according to recipes that are hundreds and thousands of years old.

Pickles, a pharmacy in a jar

Potatoes and beans, the foods we eat more often during Christmas Lent, are more filling and more pleasant to taste if they are associated with pickles. They don't seem as important as food-medicine, but you should know that this prejudice is completely false. The health benefits are immense. Fermented pickles contain lactic acid and certain bacteria, which control germs in the intestines, lower bad cholesterol, improve circulation, lower blood pressure, aid digestion, improve the general condition of diabetics. Pickles with vinegar also have their therapeutic role: they strengthen immunity, calm and heal certain digestive dysfunctions, destroy calcium deposits in the joints, treat urinary tract infections, help mineralize bones, fight infections, bacteria and fungi. Used together with salt, the antibacterial effect of vinegar is amplified. Precautions when eating pickles should be taken only by people suffering from digestive disorders, because they are acidic and can exacerbate ulcers. Hypertensives should also be careful with pickles.

Dietary, prophylactic and curative

Pickles put in late autumn in brine keep their healing qualities almost intact. In the natural fermentation process (not the industrial one), which takes place in the pickle barrel, the bacterial cultures transform the sugars from the vegetables and produce innumerable beneficial, nutritious and aromatic substances. Specialists have shown that regular consumption of pickles fights asthma, dermatitis and prevents colon cancer. The study of Swedish researchers confirmed what Romanians have known for thousands of years: that pickles are medicinal. Probiotics, nicknamed "friendly bacteria", are as effective as antiseptics, leading to the destruction of dangerous bacteria that cause pneumonia. Pickles, useful and lacking in vitamins, promote digestion, especially after a meal rich in meat and fat. Pickled garlic and horseradish also destroy microbes. Mustard seeds prevent Alzheimer's disease. Pickled vegetables contain antioxidants, which fight free radicals involved in the body's aging process. Pickles are recommended in any diet due to the low number of calories. are a source of vitamin C in the cold season, when raw vegetables and fruits are missing from our meals.

Leaves that stop cancer

Of all the pickles, sauerkraut is the undisputed champion of health. It helps to activate the metabolism. It is rich in trace elements and mineral salts, vitamin C, folic acid (especially in the outer leaves, green in color), magnesium (restores vitality in overworked people). Nutritionists appreciate that, for some patients, sauerkraut is more useful than fresh cabbage, being richer in vitamins B1, B2, B3, B6 and B9. Pickled cabbage is the only plant food product that contains vitamin B12, the ally of youth. Vitamin U, present in this pickle, protects the mucosa of the gastrointestinal tract, helping to treat ulcers. Sour cabbage also has a reputation for blocking the development of tumors, activating enzymes that neutralize carcinogens. Prevents cancer, its high carotene content reduces the risk of this disease. It is a good remedy for the liver, kidneys and musculoskeletal system. Researchers say they do not lose their qualities during cooking. Moreover, if it is boiled by stifling, it helps to heal the membrane of the intestinal mucosa.

Get rid of fever, acne and headaches

People with asthma are recommended daily salad of sauerkraut, onion and garlic. For periodontitis, it is recommended to chew 3-4 tablespoons of finely chopped sauerkraut 6-8 times a day. For heartburn, eat 2-3 tablespoons of finely chopped sauerkraut before each meal. Externally, sauerkraut is helpful in treating sunburn in the form of compresses. If a small child has a fever, apply 2 tablespoons of finely chopped sauerkraut on his feet, then pull on the socks. In case of wounds, burns, blows and inflammations, the affected places are bandaged with sauerkraut porridge (obtained by crushing), placed between 2 layers of gauze, which is changed 2-3 times a day. If there is a strong burning sensation, the cabbage is given through a little boiled and cooled water. The treatment of acne consists in the application of sauerkraut leaves. Hold the compress for 25 minutes, then wash the skin with cold water. The cure lasts 1-2 months. The headache passes with the same gauze wrapped in gauze, placed on the areas behind the earlobe and on the temples, then the head is tied with a towel. For frequent and unbearable migraines, drink 100 ml of die, three times a day.

How to put cabbage

• In order to obtain sour cabbage not only tasty, but also with many therapeutic effects, here is the recipe used by the old Romanians. To 10 kg of cabbage put 1 kg of carrots and 250-350g of salt. The bottom of the vessel is covered with the first sheets in which the caps are wrapped. Put in layers the chopped cabbage and cabbage mixed with a pinch of salt and large grated carrot. Add apples, quince, sea buckthorn, slices of beets, wicker beans, scorus, dill or cumin seeds. The remaining salt is dissolved in the amount of water needed to fill the vessel. The cabbage is covered with a layer of leaves and a piece of folded cotton cloth, a ceramic plate is placed on top, with a weight on top, and it is kept in a place with a temperature of 18-22 degrees. The foam is removed daily, a clean stick is inserted in some places to eliminate the gases. The plate must be permanently covered with dies. When the die clears and the fermentation process ends, the cabbage moves to the cold. After the cabbage is finished, the mill is kept as follows: strain through gauze, bring to 80 degrees C, over high heat, in an enamel bowl (do not boil!), And immediately pour into bottles or jars sterilized with fillet. Store in the refrigerator.

Video: How to Pickled Sausage#simplerecipe#pickled#jskusina#Howto#sausage#recipe#Cooking (July 2022).


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