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Cabbage is very healthy and I often make sauerkraut (sweet or pickled) and today I made a lighter sweet cabbage for this diet. I hope you enjoy!
- cabbage 1 piece of 1 kg or a piece of a larger one
- tomatoes 3-4 pcs
- red capsicum pepper 1pc
- onion 1 pc
- chickens (thighs, wings, back, etc.)
- spices (bay leaf 1 piece, peppercorns 10-12 pieces, ground pepper, paprika, salt)
- broth 1 tbsp
- oil 2 tbsp
- greens (parsley, dill)
Preparation time: less than 60 minutes
RECIPE PREPARATION Sweet cabbage with chicken:
Peel and finely chop the onion and put it in a tablespoon of oil and a pinch of salt to soften it. Cabbage chopped and rubbed with salt is placed over lightly seasoned onions and put about 1-2 glasses of water and peppercorns together with bay leaf. The meat can be hardened a little in a tablespoon of oil so that it takes on a little color (I had some pieces of chicken back from some legs) and I hardened them very little and then I put them all with oil over the cabbage and I put the chopped pepper. Cover and simmer until the cabbage is soft. If more water is needed along the way, add more. After the cabbage has softened, add the chopped tomatoes (small, sliced - as everyone prefers), the broth and let it boil for a while. At the end, season to taste with ground pepper, paprika, salt and add parsley and / or dill (I didn't have dill and I only put parsley).
For a light cabbage suitable for a diet or diet, remove the skin from the meat and use olive oil, palm oil, etc.
How to make pie with molded cheese - How to prepare
Start by preparing the baking trays in which you put baking paper lined with flour and set the oven to preheat to 180 degrees Celsius. I usually use two cake trays, but you can also use the classic cake tray.
The first part is to make the dough. In a bowl, mix with a whisk or mixer two eggs with a pinch of salt and sugar until dissolved. Gradually add the milk and oil, mixing on medium speed.
Incorporate the flour and baking powder into the bowl composition. Half of the composition is put in trays, which you bake for 10-12 minutes, over medium heat and check that they do not burn.
The second part is the preparation of the cheese filling. Put the cottage cheese in another bowl, and if you choose the commercial version, I suggest you use ricotta, which you squeeze with whey. Also with a mixer mix the cheese, eggs, powdered sugar and vanilla sugar sachets.
Put the chocolate on a large grater or cut it into pieces with a knife. You put the orange on the small grater, but you have to choose one with untreated peel. With a wooden spoon, incorporate the chocolate pieces and the orange peel into the cheese mixture.
Meanwhile, the first part of the dough is baked and take the trays out of the oven. Divide the cheese mixture in half and pour it into the trays over the baked dough, leveling the cream with a spatula. Put the remaining dough over the cream and level it with a spatula.
Put the tray in the oven set at 180 degrees Celsius for another 30 minutes or until it passes the toothpick test. The molded cheesecake is ready when browned.
Sweet cabbage with chicken breast
2. Chop the cabbage, rub with a little salt.
3. Wash the chicken breast, cut into cubes.
4. Heat the oil in a saucepan, and simmer the chicken breast with the lid on the pan.
5. Add the onion and cook until transparent.
6. Meanwhile, heat a little water in a small bowl, add the tomatoes and leave for a few minutes. Tomatoes will peel much easier. After they have been peeled, cut them into cubes and add them to the pan to harden.
7. Wash the greens and chop finely.
8. Add the tomato paste together with the finely chopped greens.
9. Add the cabbage a little, stirring constantly and leave to harden, the pan with the lid on. Stir occasionally.
10. When it is ready, add the borscht (which was boiled separately), salt and pepper to taste.
11. Instead of chicken breast we can use pork or sausages.
Among the alternatives to the recipe Sweet cabbage with chicken breast, we recommend:
Sweet cabbage with tomatoes and meat
Wash the meat well, cut it into pieces. In the pan in which we want to cook the cabbage, put oil (the amount of oil varies, depending on the amount of meat). Let the meat fry and after it has browned well, add a cup of water and reduce the intensity of the fire. After the water decreases, add another cup of water.
While the meat is frying, clean the cabbage (after cutting the back of each cabbage head, remove the first leaves), then cut into quarters, chop. Put it in a larger container in which it is kneaded well with fine salt (for two medium-sized cabbage heads I put a single teaspoon full of fine salt).
Knead the cabbage over the meat. Cut the tomatoes into slices and place them over the cabbage. Mix well. Both cabbage and tomatoes leave the juice, but it is good to add another cup or two of water (depending on how juicy the tomatoes are). If the tomatoes are not too ripe, add a teaspoon of tomato paste.
I do not recommend using canned tomatoes. The taste will be different. It is important to use fresh tomatoes.
From the moment I put the tomatoes, the cabbage is left to boil on medium heat for about 45 minutes. Mix at a maximum interval of 10 minutes.
It is ready when the meat is cut into strips or can be easily cut with a fork.
Serve hot, with polenta and a glass of brandy.
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 thinly sliced cabbage and complete 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.
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Sweet cabbage with baked pork, traditional recipe
SWEET MEAT WITH MEAT
Cabbage is, for me, an indispensable food in winter, but unfortunately there are not many ways we can prepare it. Salat.
Cabbage is, for me, an indispensable food in winter, but unfortunately there are not many ways we can prepare it. Salad, sarmale or food. Let's not forget the cabbage soup present in almost all diets.
Because I like it very much, I prepare it as varied as I can. Yesterday I did it with beef and I also took photos to post here.
what we use:
1 medium cabbage (mine weighed 1.5 kg)
200-250 g beef (can also be pork or rabbit)
1 tablespoon broth or 2-3 tomatoes
50 ml oil
salt, pepper, bay leaves, thyme
how do we:
We cut the meat into smaller pieces and, together with the oil, 1/2 teaspoon of salt and 1/2 glass of water we put it in the pressure cooker over medium heat. After the first steam comes out through the valve, we look at the clock and let it boil for 1/2 hour, but, from time to time, we shake the pot so that the meat does not get caught.
We cook the cabbage until the meat is done. We cut it faithfully and knead it with a spoonful of salt (as if we were rubbing the laundry) until it softens and reduces its volume by almost half.
After 30 minutes from when we put the meat on the fire, we put the miracle pot aside and wait for all the steam to come out, then we open the lid. We can cook the cabbage directly in the pressure cooker or transfer the meat to a saucepan. For the quality of the photos I used a white pan.
Add the cabbage over the meat and sauté for 5 minutes. Then add the broth or finely chopped tomatoes, ground pepper, 2 bay leaves, thyme to taste and enough water to come out at the level of the cabbage. Turn on the heat, cover the pan with the lid and let it boil for about 30 minutes or until the water drops. we can taste it from a strip of cabbage to see if it is done and we can add a little water if needed. But, in general, the cabbage cooks quite quickly if we knead it well beforehand.
800 g minced chicken
We prepare the cabbage like this: we take out the stalk, we put a spoonful of salt and we put it to scald in the hot water with a little vinegar so that it does not crush
Then we open each sheet and cut that thick rib from the spine
We prepare the filling like this: Heat the finely chopped onion in a tablespoon of oil and then leave it to cool. Add the meat, softened rice and spices (salt and pepper). Mix the composition well and start packing the sauerkraut. We place them in a special clay bowl for the sarmale, we add the bay leaves and the thyme and let them simmer until the rice softens. According to preference we can put 2-3 chopped tomatoes or a tablespoon of broth
Serve with polenta and sour cream.
Try this video recipe too
How to cook green beans with chicken
I made this food with diced boned legs. You can also do it with whole legs, hammers or chicken breast, but also with pork or beef, if you do not keep a fat-free diet.
When I started cooking, being a very hot day, I used the multicooker again so as not to make it hot and steamy in the house. I had also used it when I made the recipe for green beans with garlic and dill and I knew that they came out very good. If you don't have a multicooker, today's recipe can be done just as well in a saucepan with a lid on the stove, it's basically the same thing.
My multicooker is this model from Heinner and it became my right hand in the kitchen. It doesn't cook in my place, I also chop, I put ingredients in the pot, etc. The multicooker, on the other hand, relieves me of the stress that the food drops too much, that it sticks, that I forget it on the fire, it saves me from the steam, the smell and the heat of the stove or oven.
Sweet cabbage roasts made according to the parents' almanac
I never would have thought that I would make meatless roasts, much less be inspired by a recipe found in an old almanac, but look what happened, the Selgros Seeking Passion project brought to the surface a small and very dear piece of my culinary memory.
I forgot, but it really happened in this life, I ate at the beginning of my life roasting cabbage. No meat, just sweet cabbage. A strange incomprehensibility to me in those days. It happened, in fact, during the period when eight out of ten meals received in principle the same gritty reaction of the grunted copchil who believed that any meal should contain meat. On top of that, it also happened before 1989, when meat was the hardest to find.
I came across this recipe in an almanac edited 35 years ago, I would not be surprised if even then, as a child, also came from here the source of this recipe that now, so many light years away, brought great joy.
It's easy to make and will change your perspective on a vegetable used in quite a few recipes.
- 500 g of sweet cabbage
- 50 g white bread (core)
- 30 ml milk
- 1 clove of garlic
- 1 or
- 2 tablespoons breadcrumbs, approx
- parsley and dill (approx. 20 g)
- salt pepper
- 2 tablespoons lard (maybe oil, but lard will help the final taste)
The cabbage is scalded in a pot with water brought to a boil. Specifically, when the water boils, all you have to do is put the cabbage in the pot for about 5 minutes. Then chop very finely with a knife. Or a blender, a variant that I recommend. Here is the only challenge in this recipe, this chopped cabbage, after it is chopped, it must be squeezed well, otherwise it will be a bit harder to make meatballs.
Then mix with bread soaked in milk, egg, crushed garlic, finely chopped green leaves and breadcrumbs. The two tablespoons of breadcrumbs are approximate - depending on the consistency of the composition, you can increase or decrease the amount. Of course, the more liquid is removed from the excess, the less breadcrumbs will be needed.
Finally add salt and pepper to taste.
For each roast take about a tablespoon of the composition, first make a sphere, then flatten between the palms. That would be the difference between meatballs and roasts. Which you probably know from relatives in Moldova.
Fry in hot lard over medium heat. The brown color on the surface of each roaster will tell you exactly the times needed for frying.
"When we are invited to a banquet, we enjoy what we put on the table. If someone asked the host to give him fish or cakes, he would be considered senseless. In the world, however, we ask the gods for what they do not give, although there are so many that have already been given. ”
“Glory be to you, forever, the mouse reconciled with the master's fate, the muscles and chops resigned in the sauces of domestic purgatory, the hams wise by the yellowish steam of the brandy. Never, by no means, has anything aroused greater glory than your timid and devout prank! ”
Small excerpts from the Gastronomic Literary Album of 1983. Where do the above roasts come from. And which, together with Sanda Marin's famous book and the annual calendars accompanied by recipes, strongly influenced the culinary habits of the whole generation of Romanians.