Ham with sauerkraut

Ham with sauerkraut

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I had a craving for cabbage, with tomatoes, peppers, onions and obviously meat, otherwise you can't ..... It seems that I have cravings that can be satisfied quickly and easily ....

  • 2 cabbages-about 2kg
  • 6 matching tomatoes
  • 5 capsicums
  • 5 matching onions
  • 1 dill connection
  • 1 kg of fresh ham

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Ham with sauerkraut:

Chop the cabbage and rub it with a little salt to soften. Cut the onion into small pieces, diced peppers, peel the tomatoes and cut them into smaller pieces. Put the onion, peppers and tomatoes in a pan and heat them with a little oil, then add the cabbage. mix until all the ingredients are combined.

We add salt and pepper. We put the ham on top, which we cut in half, because it was too thick and we put the tray in the oven for about 1 hour.

When it is almost ready, add the chopped dill.

Baked pork chop with sauerkraut

Baked pork chop with sauerkraut & # 8211 Fläsklägg med surkål (Swedish) that is, raw ciolan with mice, fried in the oven until it becomes brown and crispy. Seasoned with salt, thyme pepper and cumin and served with sauerkraut (Sauerkraut). A dish of German origin, taken over by the Nordics in the Hanseatic League (14-17th century).

Nordic cuisine It is very rich in protein & # 8211 fish, pork, poultry, game and less often beef and many dairy products. Due to the harsh climate, less fresh vegetables are consumed (the season is very short) and more canned. Potatoes, cabbage and turnips are the favorites of the Nordics.

Berries and mushrooms are found in abundance and appear in many dishes. Lingonberry jam (a kind of cranberry jam, similar to cranberries) accompanies many pork steaks or dishes. Sour cabbage (surkål) is also part of the Nordic menu. The specific spices of this area are salt and pepper, aromatic plants (cumin, thyme, bay leaf, cloves, cinnamon) & # 8211 some indigenous, others imported, mustard (pasta, berries or powder).

Nordic food is consistent, fatter pieces of meat are preferred (lipids provide the energy needed for the cold season, which predominates in this area). That is why the squirrel, the shoulder and the pig's chest are often found, with layers of fat and mice.

We recently started a large culinary project, & # 8222The Food Connection & # 8211 A gourmet journey around the world & # 8221, in which 24 culinary blogs participate. Each month we will cook recipes specific to a country or geographical area and the complete collection will be published on the blog of one of the participants (here find details about the project).

By drawing lots, we established the order of the "hosts" and the national cuisines. We will gradually reveal to you, every month, who are the hosts and the recipes whose countries they host.

From April 15 to May 15, 2015 we cook Nordic recipes.

For this oven-baked ciolan recipe, I chose two pork razors (front legs), raw, with bone, fleshy, covered with a thin layer of fat and wrapped in the corresponding mouse.

I cooked them in the oven for approx. 3 hours & # 8211 first 2 hours and 30 minutes at 180 C and last half hour at 220 C (to brown the mouse well). The garnish was made of sauerkraut (pickled), cut into slices and seasoned additionally with thyme and cumin (cold, like a sour cabbage salad). The whole feast was filled with slices of fresh bread, homemade (see here recipes for bread, buns and croissants).

Ingredients Cabbage in Cluj

  • 1 small sauerkraut (1.3 kg. Had mine)
  • 750 grams of minced pork
  • 2 red onions (120 grams)
  • 1 tablespoon + 2 teaspoons lard
  • 150 grams of smoked ham or kaizer or smoked sausages
  • 150 grams of rice
  • 1 tablespoon sweet, flavored paprika
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cumin (optional)
  • 1 teaspoon dried dill or dill seeds (optional)
  • 350 grams of cream with 25% fat
  • optional, 200 ml. tomato paste

Preparation of cabbage, meat and rice

1. Dissolve the sauerkraut sheet by sheet and wash in two cold waters, then drain well in a sieve. Chop the cabbage into thin strips and put to harden in a large saucepan or skillet, heat 1 tablespoon of lard. Cook the cabbage for about 15-20 minutes, over medium heat, stirring often, until it begins to soften.

2. Meanwhile, clean, wash and finely chop the onions. Heat 1 teaspoon of lard in a large frying pan and add chopped red onions, sprinkling a pinch of salt from the beginning and sautéing over medium to low heat until translucent.

3. After the onion has softened, add the minced meat and mix well with a spoon / spatula to dissolve. Saute the meat with the onion for 7-8 minutes, stirring frequently, until it turns completely brown, then turn off the heat.

4. Season the meat to taste with salt, pepper, thyme, sweet paprika and ground cumin (if desired).

5. Mix the meat well with the spices and set aside until we use it.

6. Once the sour cabbage has begun to soften, turn off the heat and season the cabbage with ground pepper to taste and dill or dill seeds (if desired). We do not add salt, because the cabbage is already salty.

7. Separately, in a saucepan, boil the rice in half a liter of lightly salted water, for about 8-10 minutes, then drain it of the liquid through a sieve.

Assembling the preparation

1. Switch on the oven and set at 190 ° C.

2. Grease with 1 teaspoon of lard a heat-resistant form, I used a form of embarrassment with the dimensions of 24 & # 21536 cm. In this we will assemble the cabbage from Cluj. Spread evenly 1/3 of the amount of cabbage in the form and lightly compact.

3. Place half of the amount of boiled rice in a uniform layer on top of the cabbage layer and compact lightly.

4. After the layer of boiled rice, a layer of meat follows, we will spread ½ of the amount of minced meat, in a uniform layer.

5. Continue assembling in the same way: over the first layer of minced meat, another layer of one third of the quantity of cabbage follows, then a layer of the rest of the boiled rice, a layer of the remaining minced meat and, of course, a layer of smoked meat, I used homemade ham cut into thin slices, you can use kaizer or smoked sausages, necessarily finely sliced.

6. Necessarily, the last layer will be of the remaining cabbage (the last third), the preparation will be lightly compacted and then all the cream will be distributed on top, which we will spread in a uniform layer.

If you want to use broth, which is not necessarily specific to Cluj cabbage, it can be added after the last layer of cabbage. Keep in mind that the cabbage is already sour and the broth hardens it even more.

Preparing Cabbage in Cluj & # 8211 cooking in the oven

1. By the time we assembled the layers of the preparation, the oven was already heated to 190 ° C. Bake in the oven at medium height for 25-30 minutes, until lightly browned on top.

2. Finally, it looks about as seen in the picture below. I'm sorry I can't pass on the smell. This food, whose recipe is so old, is very, very beautifully flavored! Let the Cluj cabbage cool for about 15 minutes in the form, then it can be served.

Cabbage in Cluj & # 8211 way of serving

Cluj cabbage is served hot. Although it is practically drowned in cream, in my opinion it needs even more! What's more, winter food, when you don't count calories or cholesterol!

For a vague illusion of freshness, I sprinkled my portion of Cluj cabbage with a little freshly chopped dill. Would that have made her healthier? And even if not, look how beautiful the layers look! Great appetite!

Beaten beans, rubbed, rubbed, baked traditional recipe

Goodies, Healthy Eating, Cooking. Mexican, Vegetarian Recipes, Healthy Recipes, Healthy Snacks. Since onions are put in a small amount, I say it does not change the taste of food at all. Snickers are one of my favorite candy bars and I love using them in recipes (like our Homemade Snickers Ice Cream), but this weekend I thought - why not make. HOMEMADE SWEETS WITH COW CHEESE Cinnabon, Healthy Recipes. It has recently been suggested that the use of vegetable oils to fry food can be harmful to health due to the production of. Transylvanian recipe for peasant potatoes with noodles and. Add the grated onion and cook separately. Today, in another combination, rice mushroom meatballs with hardened onions. Healthy Sweets, Dessert Recipes, Healthy Recipes, Vegetarian Recipes.

I started experimenting earlier with Nina's quality cabbage recipe and I have. After they have softened and hardened the onion with the pepper, add the chopped tomato.

Any period of fasting - especially Easter and Christmas - is good for health and an opportunity for spiritual and physical detoxification alike.
Fasting cabbage
• 1 medium white cabbage (1-2kg)
• 1 & # 8211 2 bell peppers
• 1 & # 8211 2 medium white onions
• 1 & # 8211 2 medium tomatoes
• 2 & # 8211 3 tablespoons tomato sauce
• Oil, salt, pepper, smoked paprika to taste.
Method of preparation
Chop the peppers and onions. Heat them in a little oil, over low to medium heat, in a larger bowl. When softened, season with salt and pepper and add diced tomatoes.
Meanwhile, wash and chop the cabbage scales not too small.
After 2-3 minutes since you put the tomato on the fire, add the tomato paste. Mix and put a powder of smoked paprika (optional), put the lid on and let it simmer.
Put the chopped cabbage in the bowl in which you cook the vegetables and mix lightly. If it doesn't fit all at first, add as much as you can and, as it softens, add more from time to time.
Let the cabbage cook over low heat, stirring occasionally, and cover with a lid, so as not to burn and leave the juice.
Towards the end, you can add other spices: thyme, bay leaf, etc., if you want it to be more fragrant.
Cabbage soup
• 1 medium sour cabbage
• 1 carrot
• 1 onion
• 2 potatoes
• 1 parsnip root
• 1 teaspoon dried thyme
• 2 tomatoes in broth
• 1/2 liter of cabbage juice
• 1 tablespoon oil.
Method of preparation
Depending on how salty the cabbage is, it is left to soak in cold water the night before or just for a few hours. Then cut the fidelity.
In the soup cooking pot, heat the oil and put the finely chopped onion, the grated carrot with large meshes, as well as the parsnip. Allow to soften slightly and add the cabbage and diced potatoes. Add water depending on how thick you want the soup to come out and let it boil.
Add the peeled tomatoes, cabbage juice and bring to a boil. Sprinkle with dried thyme and turn off the heat.

Sweet cabbage stew with potatoes
• Half sweet cabbage (maximum 1kg)
• 600g potatoes
• 250g onion
• A clove of garlic
• A bunch of parsley and dill
• 100 ml of sunflower oil
• Salt, pepper, paprika
Method of preparation:
Peel and chop the vegetables. Heat the onion and garlic and then add the diced potatoes.
Add enough water to cover the potatoes and bring to a boil over medium heat. When the potato is penetrated, add the chopped cabbage and cover with a lid.
After the cabbage is penetrated, add the parsley, dill, salt, pepper and paprika to taste.
Sweet cabbage food
• 2 medium cabbages
• 1 medium leek (white part only)
• 10-12 cherry tomatoes
• 1 large bell pepper
• 1 small hot pepper
• 3 tablespoons olive oil
• 80-90 ml of tomato juice
• 1 cup water / vegetable soup
• salt, peppercorns. ground pepper
• marar
• 1 dried thyme sprig.
Finely chop the cabbage, dust it with salt and knead it well. Put it in a bowl and let it soften for about 10 minutes.
Cut the leeks into thin slices and the bell pepper into suitable cubes.
Put the oil in a saucepan over low heat. When hot, add the leeks and bell peppers. After they have softened, add the sweet cabbage.
Mix the tomato juice with slightly warm water / vegetable soup and pour it over the cabbage.
Add the thyme sprig, finely chopped dill, peppercorns, ground pepper and a small hot and finely chopped hot pepper (if the pepper is too hot, remove the seeds before adding it to the sweet cabbage dish).
Cover the pan with a lid and let the fasting food simmer until the cabbage is completely softened.
10 minutes before turning off the heat, add the cherry tomatoes. In this way, they will penetrate properly, but will not lose their shape.

The red cabbage prepared in this way is incredibly tasty, accompanying pork, lamb or poultry steaks with unparalleled success, but I also like it empty, it is so tasty that I don't feel the need for any kind of meat besides cabbage.

Sweet, sour, spicy and aromatic, it best captures the character of Germanic cuisines.

And as here in Făgăraș County I did not lack Saxons, I also inherited from them a fine and tasty recipe of red cabbage hardened with apples

Whoever ate in Vienna knows what I'm saying. as well as those who ate at the Guesthouse in Cincșor, Voila commune, Brașov county, along with some dishes that remind them of Vienna the Great: glazed pork ribs, grilled, rotkohl and apple strudel and ice cream vanilla.

1 head of red cabbage of 1.5 - 2 kg.

4 tablespoons oil or 2 tablespoons of lard (lard or goose, duck, etc.)

2 sour, red, medium-sized apples

2 tablespoons sugar

250 - 300 ml. of red wine

1 teaspoon ground cinnamon

1 teaspoon ground black pepper

1-2 tablespoons of balsamic vinegar

The cabbage is cleaned, washed and cut as finely as possible. In a deep saucepan, heat the oil / lard well.

Add the julienned onion and cook for a few minutes, stirring periodically. Then add the chopped cabbage to the pan and mix well.

Then cover the pan with a lid, turn the heat to moderate and leave for 10-15 minutes. During this time, stir in the pan. Now add the red wine.

At this point I happened to cut some quails & # 8211 with which I will soak you a little later & # 8211 and I put the spines and the resulting fat together with a carrot and an onion and I prepared a soup or stock , as it is also called. So I used the bird soup and put it over the cabbage.

After this time the cabbage softens well and you will notice that it loses its color.

The lid is placed to form steam and the cabbage to cook with steam, but also to harden.

Now season it with salt, sugar, vinegar. Now add all the spices.

Mix well and notice that after adding the vinegar the cabbage becomes colorful and beautiful again.

When the cabbage is almost ready add the peeled apples and cut into small cubes. Let it simmer for another 10 minutes.

I prefer to put it in the oven so that I don't have to worry about the mixture. After turning off the heat, allow the cabbage to cool slightly and penetrate.

Good appetite! Don't forget a mashed potato with cream, along with a veal broth in the oven.

Hence the idea is that everything is a bit dizzy, put the chicken on top and put in the oven.
The rice does not boil, it does not cook, it is put like that.

Juice, ie tomato soup and juice, cover everything. Then leave the meat on top. I put my boiled legs and wings and my raw chest.

After a while, at your choice, depending on the oven, you can turn the meat. I made everything with a lid, mine want the food with more juice, of course you can do it, like on TV, without a lid and brown everything, as you like.

My opinion: it is excellent, the tastes are distinct, it is a sauerkraut with a mixture of glutinous consistency given by rice. What I would change: I would boil / harden the sauerkraut in advance, it is already acidic, with the tomato juice it remains a bit sticky, luckily I cut the noodles, ready frozen. I would put the rice towards the end and I would choose one with a big grain, I put the "Romanian" one because I know that we like the piled more rascopt. But the combination, it's good, it's worth a try.

If you do not have chicken, put the raw chicken on top and tomato juice or broth folded with water.

What does cabbage contain and what benefits does it have

It has few calories and carbohydrates. It is rich in fiber (most carbohydrates come from fiber), antioxidant and anti-inflammatory compounds.

90 grams of raw cabbage contain:

& # 8211 22 calories
& # 8211 0,1 g of fat
& # 8211 16 mg sodium
& # 8211 5.2 g of carbohydrates
& # 8211 2.2 g of fiber
& # 8211 2.8 g of sugars
& # 8211 1.1 g of protein

A portion of cabbage covers 85% of the daily dose of vitamin K. and 54% of the daily requirement of vitamin C. Vitamin K is associated with benefits for brain and bones. And vitamin C is important for immune system and inflammatory and for blood pressure.

Consumption of cabbage does not cause dangerous increases in blood sugar. He has a low glycemic index and it is a non-starchy vegetable. For this reason it is an ideal choice for people with diabetes or with HYPERGLYCAEMIA.

Studies have shown that 3-4 servings of cruciferous vegetables (cabbage, cauliflower, broccoli) per week can prevent more cancer of the prostate, breast, colon, stomach, lung). These vegetables activate certain enzymes in the liver that bind to carcinogenic compounds and eliminate them from the body.

Cabbage also slows down the growth of cancer cells due to a compound called indole-3-carbinol. Men who eat cabbage once a week have a 66% lower risk of developing colon cancer.

Raw cabbage juice is an effective remedy for treatment stomach ulcers. 1 glass a day for 10 days can lead to complete healing of lesions.

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


  • 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 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.

5 recipes with cabbage for a healthy autumn

Beyond the diet with cabbage soup, sauerkraut or sauerkraut, there are a lot of recipes in the world's cuisines in which the common cabbage becomes the undisputed star. Discover the main dishes and consistent salads in which to use this vegetable.

Green or red, with smooth or chalky leaves, cabbage is a versatile appearance in the world's cuisines. It is good and raw and cooked, it goes well with many other vegetables and meats and is full of benefits for the body.

Cabbage is rich in antioxidants, vitamin C and vitamin K, fiber and potassium, and falls into the category of vegetables that have a good reputation for fighting cancer.

If I convinced you that you have good reasons to reintroduce it in the menu, we show you some tasty recipes to try.

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