New recipes

Whole chicken on new cabbage

Whole chicken on new cabbage


The cleaned and washed chicken is boiled whole in salted water. Also in the same water we will put the whole carrot and an onion cut in half.

Let it boil until the chicken is half done.

Finely chop the cabbage, rub with salt and put in the pot with the hot oil in which I first fried the finely chopped onion.

Add the broth, thyme, vegeta, paprika, chopped parsley, peppercorns and ground pepper to taste. When the cabbage has softened, turn off the heat.

Remove the chicken from the soup in which it boiled and season it with salt, pepper and place it as best we can on top of the pot with cabbage.

The food then goes in the oven for about 40-50 min.


Sweet cabbage food

Sweet cabbage food or fresh cabbage, fasting or smoked recipe (sausages, kaizer, bacon, ciolan) or fresh brine, pork ears, pork or poultry.

A delicious summer-autumn food, cheap, which is made with fresh tomatoes, thyme and for which I have some special tricks - I prepare it in a special way and it is very appreciated by the whole family & # 128578

Put the lid on and put it in the oven. It is good to have a lid on top or foil, to be tightly closed. Leave in the oven at 200 degrees Celsius.

Check every 30 minutes so that the water does not drop too much.

After 1 hour and a half, if the cabbage has softened (so it should be), add the grated tomatoes or the tomato juice and put it in the oven, but without the lid.

Now let it brown and let the tomato juice enter the cabbage. & # 128578

Taste and adjust the taste of salt and pepper about 20 minutes after adding the tomato juice. Now you can see exactly what he needs.

Trick (for the best sweet cabbage food)

Now add 50 ml of white wine or juice from 1 half lemon, to be slightly sour cabbage.

Leave it in the oven to brown well and blend the flavors and spices even better. Cooking takes 2-3 hours in total, depending on the oven.

Don't forget to prepare the polenta & # 128578

This is how it looks eating sweet cabbage which I did now, just out of the oven. I put 2 smoked razors, own production and I used 3 tablespoons of lard and 2 tablespoons of duck, goose, chicken & ndash see the recipe. I collect the fat from the birds when I cut them, make scallops and lard and add them to the food.

I will also write recipes for smoked razors, but until then, please browse the recipes for Smoked & ndash I have some wonders here: kaizer, mutton pastrami, beef, turkey, goose, salami, sausages & hellip and more. See also how to make a smoker.

Sweet cabbage food is served with hot polenta or homemade bread & ndash see some recipes. I add fresh dill to this food at the end, when I have, of course. Now I didn't have it, I left it simple.

And with some hot peppers in vinegar, without boiling & ndash you see the recipe, or with garlic (I bite from the garlic clove), it's crazy.

I wholeheartedly recommend you try the recipe, it's worth it!

I'll leave you a portion to taste,

And please, don't forget to smile today and be better!

The cabbage recipe was also tested by the readers of the Good Luck blog:


Cook New cabbage with ribs and dill, served with polenta

Ingredients

  • 2 kg new cabbage (2 larger cabbages)
  • 2 onions
  • 1 clove of garlic
  • 2 well-ripened tomatoes
  • 2 tablespoons oil
  • 500 gr smoked ribs
  • salt and pepper
  • 2 dill vines with sticks
  • 2 bay leaves
  • 1/2 teaspoon paprika
  • 1 bunch of green dill
  • lemon juice to taste

Method of preparation

First we slice the smoked pork ribs and rinse it well with hot water. Boil it in water until it is well covered.

Chop the cabbage and rub it with a little salt and a little pepper. Let it rest for 10-12 minutes.

We clean the onion, chop it finely and put it to harden in the hot oil. We leave it to harden until it starts to change color, but we are careful to sprinkle it with a little soup from the smoked ribs. This way we avoid getting that taste of frying. Add a clove of chopped garlic. It will flavor the taste of onions.

When the smoked rib is well penetrated, drain it and add it over the hardened onion. Add the cabbage, dill vines and bay leaves and mix the ingredients lightly.

Put a lid on the pot and let the cabbage simmer over low heat. After 10-12 minutes, remove the bay leaves so that they do not taste bitter. We remove the dill vines at the end.

Meanwhile, peel the tomatoes and finely chop them. We add them over the cabbage when it is penetrated. Add a little paprika and, if necessary, salt and pepper.

At the end, add chopped green dill and match the taste with lemon juice.

We serve the delicious new cabbage with ribs and dill with polenta and hot peppers, if we have it.


Fasting cabbage

How to start the fasting cabbage recipe. Chop the peppers and onions. Put them to harden in a little oil, over low to medium heat, in a larger bowl. When they have softened, season with salt and pepper and add diced tomatoes.

Meanwhile, wash and chop the cabbage not very small scales. This is the secret to the best fasting cabbage.

After 2-3 minutes from when you put the tomato to harden, add the tomato paste. Stir, add a powder of smoked paprika if you like, put the lid on and let it simmer.

Put the chopped cabbage in the bowl in which you fry the vegetables and mix gently. 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 about every 10 minutes, and it's important! & # 8211 covered with a lid, so as not to burn and leave the juice alone.

Towards the end, for an extra flavor, you can add other spices such as: thyme or bay leaf.

Cabbage fasting & # 8211 recipe

Recipe recommended by housewives, you can easily and quickly prepare the tastiest fasting cabbage.

Try these cabbage recipes too:

2.5 / 5 - 3 Review (s)

Baked chicken steak

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Whole chicken on new cabbage

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Cabbage Soup Ingredient:

  • 1.2 & # 8211 1.5 kg. cabbage (1 small but thick cabbage)
  • 3 carrots
  • celery root, about 1 egg
  • 2 small onions
  • 250 grams of tomatoes in broth
  • 2 tablespoons flour
  • 1 tablespoon grated sweet paprika of good quality
  • 1 bunch of fresh thyme
  • 1/2 bunch of parsley
  • 1-2 bay leaves
  • 200 grams of sour cream
  • 2 tablespoons oil
  • optional: some smoked, I used 200 grams of smoked ham, cut into cubes, it works without
  • optional: bell peppers, dill, tarragon, vinegar and pepper

Cabbage Soup Preparation:

1. The cabbage is cleaned from the leaves on the outside and the back, then cut into pieces, as for the salad (each according to skill, I confess that I have no talent at all for chopping cabbage). Carrots and celery are cut into cubes, one of the onions is finely chopped.

2. If you use a smoker, boil it in 3 liters of water. Boil for about 20 minutes, let the meat begin to soften, during which time carefully remove the foam and fat that accumulates on the surface. If you use bone smoke, it may take longer.

3. In the juice add cabbage, celery and carrots and a whole onion, peeled only. If you use bell peppers, now is the time to add it, cut into cubes. Add the bay leaf and thyme.

Rântaş

4. Separately, heat the oil in a pan and cook over medium heat & # 8211 small chopped onion, adding a pinch of salt from the beginning. When the onion is soft, add the flour and paprika and remove the pan from the heat, stirring quickly so that the flour is well impregnated with the oil in the pan. We do not brown either the onion or the flour, only then it would become indigestible.

5. Put the pan back with the rantas on the fire and add the tomatoes in the broth, finely chopped, and mix vigorously. Add a pinch of hot juice from the pot of soup, until you get a thick red sauce. Remove the whole onion from the pot with the cabbage soup and gradually add the rantas, carefully mixing with a long-tailed spoon.

Finishing the soup

Boil the cabbage soup for another 10 minutes, then remove from the heat and add the cream, previously beaten with a fork with 2-3 tablespoons of cold water and diluted with 1 pinch of hot juice. It matches the taste of salty and peppery and adds chopped greens, I prefer to feel intense the taste of thyme so I supplemented this ingredient at the end, adding only a little chopped parsley, but there are many who prefer dill or even tarragon to this soup .

According to the taste, the cabbage soup can be soured with a little good quality vinegar, but I prefer to offer everyone the option to fit it sour on the plate. However, it is delicious and requires supplementation.

Cabbage soup as in Transylvania & # 8211 how to serve

Don't worry, the rancher would be harmful! An identical process is the basis of the basic sauces of French cuisine (see bechamel sauce), and other than that, we do not really consume it daily. Although, if I think about it better, all my Transylvanian ancestors consumed such soups all their lives and were healthy people, with a long and active life. I wish you good work and good appetite and I am waiting for you with impressions!

Did you like this recipe?


Preparing new quality cabbage.

The fat from the tray in which the sausages and smoked meat were baked is drained in a pan. In the pan with hot fat, cook the pieces of smoked bacon over a high heat first and then together with the bacon and dried onion, green onion, roasted, sliced ​​capsicum pepper.

Mix using a wooden spoon to homogenize ingredients.

Tempering is done until the onion is slightly softened, without it being completely copper or caramelized.

Optional ! It is not a mistake to add 1-2 cloves of thinly sliced ​​garlic to the pan.

In the pan add the chopped, salted and squeezed cabbage.

It's time to season the cooked cabbage. In the cabbage add peppercorns, bay leaves, sprigs of thyme.

To homogenize ingredients, use a wooden spoon.

Well kept secret! We set out to prepare sauerkraut, not boiled cabbage, which is why, during the hardening of the cabbage, the ingredients in the pan are constantly mixed. Do not add many tomatoes or tomato paste or tomato juice. The added tomatoes will be just a decoration for this dish.

In the pan add the finely chopped tomatoes and finely chopped green dill.

Mix with a wooden spoon to homogenize the preparation.

What should quality cabbage look like? In sauerkraut, the liquid gathered at the bottom of the pan is almost missing. The fat used was incorporated in kale. The continuous mixing during the hardening of the cabbage has reached its goal.


Duck on sweet or sour hardened cabbage in the oven

Duck on sweet or sour hardened cabbage in the oven & # 8211 old culinary recipe, from Sanda Marin's 1945 edition book. Duck recipe in the oven with hardened cabbage garnish. How to cook a whole cabbage in the oven.

In my family, the duck is highly valued. Usually, we prefer sliced, qualities duck breast being much better valued if we treat it in a completely different way from the thighs. However, sometimes itâ & # x20AC; & # x2122; s not infrequently & # 8211 happen to make us crave in an irresistible way a whole, baked duck. So baked duck with potatoes and red cabbage, hardened separately. Or even that this boneless duck on cabbage, prepared earlier. I confess, I was a bit complicated, at the time, with this duck, but I remember the result was very tasty.

Well, this time I chose a duck recipe on classic cabbage, very old. The recipe was published in Sanda Marin's book, 1945 edition, on page 199. You should know that the recipe of the distinguished Mrs. Maria Cecilia Zapan, born Simionescu (meaning Sanda Marin), is very little different from mine. Basically, the author of the most famous cookbook in our country explains in just a few lines how we can make this simple but delicious dish, both with sweet cabbage and sour cabbage, with very small differences.

The recipe is very simple, but of an incomparable flavor, so I don't care much about stories anymore, but I invite you to discover it in the following.


Whole chicken in the oven

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Delicious oven rate

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Pastrami from whole birds

Pastrami from whole birds can be made from any kind of bird: chicken, hen, coconut, goose, duck, turkey, biblica, partridge and so on Is a classic, traditional recipe, without preservatives and artificial colors, only with salt and natural spices. It can also be done if you live in a block of flats, non-smoking. It turns out wonderfully tasty and spicy, much cheaper than in trade.

Smoking is done hot, at a temperature of 70-80 degrees, with fruit tree or beech wood, for 1-2 hours, maximum. Extinguish the fire and now you can smoke with cold smoke - use beech sawdust or fruit tree (without walnut), moistened. Cold smoke is optional, if you want it to be pastrami with a more intense smoke taste.

By hot smoking, the meat will make a golden crust on the surface, and the smoke will be discreet, not hot and intense. After smoking, it is left to rest, in the smoker or in the wind, for at least 24 hours, ideally 48 hours. During this time, the smoke will penetrate better into the meat and the taste will be uniform, it will & bdquoaseza & rdquo. & # 128578