Take the cabbage and remove the first leaves, wash it with a stream of water and chop the fidelita (as finely as you can), then rub it with salt and pepper and let it rest for half an hour.
Carrot, onion and pepper are cleaned, washed and finely chopped less than the carrot we put on the grater with large mesh. We will mix the chopped vegetables with the cabbage.
Peel a squash, grate it and squeeze the juice.
In a saucepan put the cabbage mixture with vegetables and oil, fill with 200ml water and simmer. Stir occasionally. After the cabbage and vegetables are cooked, add the diced tomatoes and leave on the fire for another 15-20 minutes, season with salt and pepper, add thyme, paprika and parsley in my case (ideally dill but I do not have had at home) ... we make a polenta, a hot pepper and ... GOOD LUCK!
Before starting the diet with cabbage juice, which lasts a total of 6 days, it is good to eliminate animal fats, sweets, coffee and alcohol from your diet. It is also recommended to avoid cigarettes, especially if, in addition to losing weight, you want to have detoxification.
Inspired by the Austrian therapist Rudolf Breuss, the cabbage juice diet provides a whole complex of beneficial vitamins and minerals, enzymes and ferments, restores the intestinal flora and helps to alkalize the blood.
The mistake we make when we pickle cabbage! Here is the correct recipe
Pickled cabbage recipe. Knowing that Romanians make their plans for the winter pantry in advance, today we present you the correct recipe for sauerkraut and we tell you when you have to put it in barrels to make it perfect.
On Saint Dumitru, sweet cabbage dishes are eaten and immediately after that you start picking the first barrel of cabbage! This is because the Romanian tradition of "canned food for winter" says that cabbage is pickled between Saint Dumitru and Saint Andrew.
How many times in this interval and how many barrels of sauerkraut are you going to put, it's your job. But if you want to do everything according to custom, then you have to fill a barrel with sauerkraut at St. Dumitru's (let it ripen until you enter Lent then) and put another one at St. Andrew's, so that the sauerkraut is still good to eat when enter Lent.
So here is the recipe for sauerkraut:
What do you need to know when choosing cabbage? It should be well cooked, thick, white and with thin sheets (it will be useful for sarmale). And the brine is prepared on the scales: for every 10 liters of water, 500 gr of coarse salt, from the one suitable for pickles.
Clean the cabbage barrel well (wash it and shake it) then place on its bottom a few (shorter) logs of wood. Sprinkle the spices on top of them: sprigs of thyme, pepper (tied in gauze bags), dried dill. Peel and cut carrots and celery roots into round slices, peel and cut horseradish roots lengthwise - and throw them in the barrel (you can put only one part at a time and throw the rest among the cabbage heads , as you put them in the barrel). Some add beets - and then the cabbage will turn pink, or corn kernels - which will make the cabbage golden yellow.
Cut each cabbage straight from the back, then you dig inside it and put a pinch of salt in it. The cabbages are placed in the barrel only with the back up. Press well, place a wooden grate on top, press with two or three river stones or granite and cover with a large, clean towel. Leave it like this for two days.
You're preparing during this time brine for sauerkraut. Nothing but water and salt. Make sure the salt melts well, down to the last grain. Then, when the two days were over, pour the brine over the cabbage. Once again, adjust the wooden grill and the stones so that they are well fixed, and put the lid on.
In the next days, the cabbage must be chopped… Three or four times in the first week. First you take the foam that was made with the foamer. Then remove the stones and grill, wash and dry. Wipe with a dry cloth and the walls and the edge of the barrel (up to the level of the mill). You take a thick, long hose, put it in the mill, slip it through the cabbage, and blow hard into it.
After the first week, pruning is done less often, so you can fix the lid. When left dry for Christmas Lent, the cabbage in the barrel placed by Saint Dumitru (or immediately after) should already be sour, good for sarmale (and good for drinking, in the mornings of hangover…).
Cabbage In Cluj Jamilacuisine
It is a bit rich in calories, which is true, but it is worth doing at least now that we have pickled cabbage in the barrel, because if summer comes, it doesn't go well with sweet cabbage, so it will cause you a culinary delusion, of course. After 1 hour, check if there is still water. Any multiplication of their copy or publication without the written consent of the author will be punished according to the law in force, law 8 1996 on copyright and related rights.
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When the cabbage is cooked it can take 3 hours and remove the aluminum foil and.
Cabbage to cluj jamilacuisine. Cabbage in Cluj since I wanted to make a cabbage in Cluj. I think I've never eaten a better cabbage after me, and the sarmales. 4 duck legs1 cabbage 1 5 kg300 g broth1 dill bunch2 onions100 g smoked food1 tablespoon paprika2 bay leaves 2 3 tablespoons oilpiper instructions and how to prepare the duck recipe. In this we will assemble the cabbage from Cluj.
A kind of sarmale spread in the oven. in the form spread evenly 1 3 of the amount of cabbage and compact lightly. Cabbage from Cluj is a traditional dish specific to the Transylvanian area that any housewife must learn to make. Unfortunately, I have not succeeded so far.
Cabbage in Cluj is a quality cabbage food best prepared in large quantities super tasty and not at all dietary. Still, I'm glad it's finally his turn. Baking for cabbage in Cluj. Duck with Cabbage in the Oven Recipe video recipe for duck with cabbage in the oven is one I always wanted to make.
All photos, videos and articles presented on this site and their copyrights belong to the owner jamilacuisine ro. Cabbage in Cluj. It is delicious and made very quickly. That is, twice a year the sarmales are made at most once in the summer with scalded sweet cabbage and sour with fresh tomatoes.
Here's the recipe step by step. I followed your recipe step by step and it turned out pretty good and I sent the recipe to my mother. Cabbage a cluj family recipe. In 50 minutes you have a delicious cabbage that is only good to eat.
The oven is turned on and fixed at 190 c. Which is true, not the student cooked for me, as I didn't have much space but in the famous restaurant on the heroes. Put it in the oven and let it simmer for 20 minutes, then reduce the heat to 170 to 180 degrees Celsius for 2 hours. We simply arrange layers.
Rub with a little salt, leave for a few minutes then squeeze the excess water and put in a saucepan with 2 3 lg oil mix from time to time. Grease with 1 teaspoon of lard a heat-resistant form I used a form of embarrassment with the dimensions of 24 36 cm. I heard about cabbage in Cluj when I first arrived in Cluj as a student and I had to try it. I prefer to make it with sweet cabbage because I don't really like sauerkraut in this combination.
Cover the tray with aluminum foil or a lid. Peel the cabbage from the first leaves, wash it and cut it into strips. Cabbage with minced meat placed in layers with rice and sour cream is made more often in our house than stuffed cabbage.
- Put the onion and minced garlic in a strainer pour 2 cups of hot water over them then let drain well. Discard the water. Mixed.
- Combine onion and garlic with chopped tomatoes, peppers, cilantro and lemon juice. Add salt and freshly ground black pepper to taste.
- Refrigerate for at least 2 hours to mix flavors.
- Serve as a bath or spice with Mexican dishes. They can be refrigerated for up to 5 to 7 days.
* Use hot or light chili peppers in salsa. Peppers from Jalapeno, Serrano, New Mexican and Anaheim are good choices.