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Sour cabbage with nuts

Sour cabbage with nuts


It's a very good recipe, inspired by the book "203 Living Food Recipes".

  • 300 gr pickled cabbage in brine
  • 1/2 cup hydrated walnut overnight and then ground
  • 1 bell pepper cut into small pieces
  • 2 tablespoons hydrated raisins for about 2 hours
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried basil

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Sour cabbage with walnuts:

I finely chopped the cabbage and mixed it with the other ingredients.


The first courses

In any other national cuisine there is not a variety of options for soups, as in Russian. On our table there are many delicious pickles & pickles, pickles and ear. But maybe the main course for the Russians is soup. No wonder I say where the soup is, the Russian people there.

ingredients Number of
sour beef & # 8211 800 g
sour cabbage & # 8211 0.5 kg
medium sized potatoes & # 8211 6 tubers
carrots & # 8211 2 pieces.
onion & # 8211 2 small heads
parsley root & # 8211 2 spine
black corn, bay leaves and salt & # 8211 for taste
Cooking time: 110 minutes Calories per 100 grams: 60 Kcal
  1. Thoroughly rinse a piece of meat. Pour the water into the pan and put the prepared meat in it. When the beans boil, remove the foam from the surface. Reduce the flame of the burner, prepare the soup for half an hour, remove the foam as it forms
  2. While the beef is boiling, peel the vegetables & # 8211 carrots and onions. Grate the grated carrots with large holes and cut the onion well
  3. Put the onion in a pan with hot oil, on low heat, then sweat it until it is transparent and add the carrot. Turn to soft carrots
  4. At the same time, bake potatoes, cut into cubes
  5. Take a piece of meat from the broth, cut into large pieces, put it in the pan
  6. Add the potatoes to the soup. Depending on the size of the potato cubes, cook for 5 to 10 minutes
  7. Dip cabbage, steamed vegetables, parsley and spices in hot broth. Boil for about 10 minutes. After that, leave the soup on the stove. After 20 minutes, you can serve on the table, sprinkled with chopped greens
  8. For note: the taste of cabbage soup depends on cabbage, so you should choose crispy, not sweet and not salty.

Chicken trout

  • chicken meat & # 8211 500 g
  • pickles & # 8211 3 pieces
  • cucumber & # 8211 0.5 cup
  • potatoes & # 8211 3 tubers
  • carrot & # 8211 1 pc
  • onion
  • celery root & # 8211 50 g
  • rice & # 8211 75 g
  • 2 bay leaves
  • 3 black peas and cabbage
  • for frying vegetable oil
  • for spices & # 8211 salt.

The cooking time will be 60 minutes. Each serving contains about 150 kcal.

  1. Remove the film from the chicken waste, rinse. Pour the water into the pan and put the edible organs in it, put it on the stove. After boiling, collect the foam, reduce the heat and cook for about 10 minutes. Then take the broth from the broth, rinse with boiled water. It is desirable to filter the broth. Cut the biscuits and put them in the broth. Bring to the boil
  2. While the dishes are being prepared, it is necessary to start preparing the vegetables. Bake the onion, celery and carrots and cut them into strips. Heat the vegetable oil in a pan, place the vegetables and fry for 4 minutes. Then send them to the broth, boil for 10 minutes
  3. Remove the cucumber peel, put them in a bowl with hot water, boil for 10 minutes, then press the soup. Cut the cucumbers into thin straws, put them back in the pan with broth, add the cheese in the same container. Turn on the heat when the boiling can be removed from the stove
  4. Bake the potatoes, put them in strips and send them to the soup. Cooking time & # 8211 5 minutes
  5. Wash the rice with warm water, pour into the soup. Cook for 6 minutes
  6. Add the soup to the soup, along with the cucumbers, all the spices and salt to taste. Cook for no more than 15 minutes. On table meals usually served with sour cream
  7. Note: do not use pickles, only salted ones.

How to prepare Black Forest cake

Start by preparing the countertop. I usually make it the day before, so it is cut much easier and the next day I prepare the fillings and decorate it.

In a bowl put whole eggs, a pinch of salt, sugar. Mix until the composition doubles, lightens in color and becomes creamy.

It is very important to follow this step, a lot of air must be absorbed, so that the countertop grows nicely and does not sag.

Then add the sifted flour together with the cocoa, little by little. Mix gently with a spatula or spoon, being careful not to remove air from the composition.

Grease with butter and cover with flour or cocoa a round shape 24 cm in diameter and pour the dough, leveling it gently.

Bake the countertop for 40-45 minutes at 180 ° C. For safety, do the toothpick test.

Cut the top into three sheets only after it has cooled completely.

Preparing the cherry filling is very simple.

Put the fruit, sugar and water in a saucepan. Then put them on the fire and boil them until the cherries / cherries start to soften and the juice drops almost in half. Dissolve the teaspoon of starch in 3-4 tablespoons of water and incorporate it into the composition, stirring constantly. After boiling, two, it's ready. Transfer to a ceramic or glass bowl and allow to cool completely. Then add the cherry brandy, liqueur or sour cherry.

Strain the fruit into syrup.

Now you can also prepare the cream filling. Hydrate the two sheets of gelatin in cold water.

Mix the whipped cream with the two tablespoons of powdered sugar. Here (click) I have a complete article on how to beat whipped cream, so that you get a fluffy, firm and airy cream.

Melt the gelatin together with two tablespoons of water and let it cool. Then incorporate the whipped cream little by little, stirring gently. Then combine the two compositions.

Now you can assemble the cake. Place the first top on a plate, syrup it well with a part of the syrup, spread half of the cherries, a few cherries and a pinch of whipped cream on top (keep a few tablespoons together to equalize the cake on the edges). Put the second countertop, proceed as with the first, cover with the third and syrup well.

Level the edges with the remaining whipped cream and put the cake in the fridge.

Meanwhile, mix the whipped cream for decoration with powdered sugar.

Cover the cake with a part of the whipped cream and make small rosettes with the rest (20). Decorate the edge with chocolate flakes / pieces and place fresh cherries and cherries on rosettes.

Leave it in the fridge for a few hours or overnight and then you can cut it and eat it. Good appetite!


  • For the dough (3 cakes):
  • 1 kg of quality flour
  • 500 ml of milk
  • 300 gr sugar
  • 5 sachets of vanilla sugar
  • 4 yolks
  • 250 ml oil
  • 50 gr of fresh yeast
  • peel of 1 lemon, finely grated
  • peel of 1/2 orange, finely grated
  • 1 teaspoon salt
  • For the filling:
  • 5 egg whites
  • 5 tablespoons powdered sugar
  • 2 tablespoons cocoa
  • 2 teaspoons rum essence
  • 300 gr coarsely ground walnut
  • 2 tablespoons breadcrumbs
  • 1 pinch of salt
  • For some:
  • 1 yolk
  • 1 tablespoon milk
  • 2-3 tablespoons caster sugar

We prepare the ingredients for the cake dough with walnuts and cocoa

In the meantime, we quickly take care of the rest of the ingredients.
Separate the egg whites from the yolks.
Grind the sugar to make it powder.
Heat the rest of the milk, in which we add salt, but not too much, so as to support the finger.
Heat the oil lightly.

We prepare the dough for the cake recipe with walnuts and cocoa

Sift the flour into a deep bowl, and in the middle make a hole where we will pour the rest of the ingredients in turn.
Over the yolks, add a little salt and start rubbing them until smooth. Salt accentuates their color.
Add the sugar and continue rubbing until you get a frothy cream. I use a wooden spoon, not the mixer, that's how I got used to it.
Add the oil over the yolk cream, lemon peel and orange peel, then pour everything into the flour depth.

Rinse the bowl in which the yolks were with a little warm milk, which we then add over the yolk cream. We do this because we are economical and do not want to waste the ingredients.
Meanwhile, the mayo was doubled and we added it over the ingredients in the bowl we were working in, also over the yolks, then we did the same procedure, rinsed the bowl with warm milk, or we even put all the milk and diluted the remaining mayonnaise on the walls of the bowl.

We start working in the bowl, gathering the flour from the outside over the middle ingredients and mix vigorously, pouring a little milk, until we incorporate all the flour.
Pour the dough on the work table greased with oil and knead it until you get a homogeneous dough and quite hard, viscous.
We don't have to knead it for minutes or beat it on the table as we were used to, we just homogenize it well and that's it.
Put the dough back in the bowl, cover the bowl well, with several wipes and leave it in a warm place for about an hour, until the dough will double in volume and begin to break in places.

Prepare the filling and assemble the cakes with walnuts and cocoa.

Grind the sugar to make it powder, grind the walnut and mix it with the breadcrumbs and sift the cocoa over this mixture.
Sprinkle a little salt over the egg whites and mix them until they become frothy, then add the sugar and continue mixing until you get a strong meringue.
Add the mixture with walnuts and cocoa, rum essence and mix everything well.

We divide the composition into three parts.
We will also divide the dough into three parts, which we will spread with the help of the rolling pin, in turn, on the work table.
Spread the fillings over the sheets and roll the sheets without squeezing them too badly, then place them in the trays lined with baking paper.

Cover the trays and leave them in a warm place again for about an hour, or until the volume of the dough doubles.
Mix a yolk with 1 tablespoon of milk and with a brush, grease the cozonacs before putting them in the oven.

10 minutes before putting the trays in the oven, preheat the oven, then bake the cakes for 40 minutes at 180 degrees.

The ingredients used in the cake must be brought to room temperature a few hours before the technological process begins.

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The fatter pork is finely chopped. At half a kilogram of meat put half a handful of washed rice, an egg, a pinch of ground black pepper and a teaspoon of salt coffee. Mix and wrap the sauerkraut with sauerkraut, about the size of a walnut. The ends of the cabbage leaf are pushed into the wire. A soup plate filled with finely chopped cabbage, squeezed well is placed on the bottom of a pot. The sarmales are placed in a circle and bacon or fatty meat is placed in the middle. Pour enough water to cover the sarmales. Periodically lift the pot off the heat and turn it so that the food does not stick to its bottom.
In a larger lab (saucepan) put a good tablespoon of grease (lard), a little flour and a finely chopped red onion and make a rant by adding cold water. If the cabbage is not very sour, it can be put in a pan and a little die (cabbage juice). Add the lentils over the sarmale, add plenty of cream. Serve with meat from a boiled, sliced ​​pot.
In addition to meat, you can also put fresh or smoked sausage in the pot, depending on how fat the meat used is.
In some areas it is no longer rancid, it is put, only rubbed cream with egg yolks. Beaten egg and sour cream over hot sarmales before serving.


3 recipes with sour cabbage. Delicious and nutritious

Ingredient:
a small sour cabbage
½ teaspoon of pepper
2 smoked sausages
300 ml of tomato juice

Finely chop the cabbage and place in an oven tray. Add the pepper, chopped bay leaves and place the notched sausages on top. Then pour the tomato juice and put the preparation in the oven for about an hour. There is no need to add oil, as the fat from the sausages will drain into the pan, and the sausages and cabbage will be stewed in their own fat and tomato juice.

Ingredient:
a box of pasta
a small sour cabbage
a large onion
olive oil
a tablespoon of tomato paste
salt, pepper, a teaspoon of paprika, thyme

Chop the cabbage as for salad. Cut the onion and fry in oil in a wok pan. Gradually add the cabbage and cook, stirring constantly, for about half an hour. Then add the paprika, pepper, thyme, salt to taste, then add the broth and leave on the fire for another 10 minutes. Boil the pasta according to the instructions on the package, drain, put over the cabbage and mix.

Ingredient:
1 cube of yeast (25 g)
500 g flour
a spoon of sugar
a pinch of salt
1 or
250 ml milk

Filling:
a cabbage (1 kg)
a carrot
salt pepper
2 tablespoons oil
a yolk for anointing
a teaspoon of sesame seeds

Preparation:
Crush the yeast in a bowl, put on it: sugar, 3 tablespoons of warm milk, a tablespoon of flour. Cover the pot and let rise for 10 minutes.

Put the rest of the flour in a large bowl and then put the other ingredients and yeast. Mix with a spoon and then knead by hand for about 10 minutes, until you get an elastic, non-sticky dough.

Cover and simmer for 30 minutes.
During this time, finely chop the cabbage and fry in oil together with the grated carrot, adding a little water from time to time until it softens.

At the end, add salt and pepper to taste.

After the dough has risen, divide it in half and spread each part on an oiled surface. Preheat the oven to 180 degrees.

Place a baking sheet in a large tray, then half the dough and top with the cabbage. Cover with the second sheet and join the edges by pressing with the teeth of a fork. Grease with yolk, sprinkle with sesame seeds and bake for 35 minutes over medium heat.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Three sarmale recipes. With mixture, poultry and rice

Sarmales with sour cabbage are not missing from the Romanians' Christmas table. You can fill them with beef or pork, chicken or just rice, according to your preferences. Choose from the three sarmale recipes, your favorite ones.

With a mixture of pork and beef

Ingredient: a large sour cabbage, 800 g minced meat (mixture), 200 g ribs or smoked bacon, a smoked stalk, 3 onions, 100 ml oil, 180 g rice, two tablespoons thyme, salt, pepper, a tablespoon chopped parsley, 250 ml tomato paste

Preparation: the cabbage is prepared. Cut the stalks and if it is too salty, wash it. Peel an onion, finely chop and sauté in oil. When it has become crystalline, add the minced meat and the smoked muscle cut into small pieces. Mix well and when the meat has changed color, add rice, parsley, salt, pepper and thyme. Mix and add 200 ml of tomato paste. Leave to cool. Take each leaf, put a teaspoon of the prepared filling, but not too much for the rice to swell when boiled. Roll all the stuffing until the meat is done. The remaining cabbage is cut into strips or pieces and divided into two. Half is placed on the bottom of the pot in which the sarmales will be boiled, so that they do not stick to the bottom of it, and the other half over the sarmales, so that they do not float when cooked. Choose a fairly large pot, which is filled 3/4 full of sarmale. After placing the cabbage on the bottom of the pot, place the sarmales one by one, starting from the outside, towards the center of the pot. Place the smoked ciolan in the middle of the first row and start with the second row, also covering the middle ciolan with sarmale from the outside to the inside. After all the stuffing is added, add a layer of chopped cabbage. In a bowl, mix 50 ml of tomato paste with water and a pinch of salt and pour over the sarmale. If necessary, add more water. Boil on very low heat for about 40-50 minutes. Check to see if they are ready. Serve with bread or polenta.

Ingredient: 700 g minced chicken, 1.8 kg white sauerkraut, an onion, 50 g tomato paste, a teaspoon paprika, 75 g rice, thyme, salt and pepper to taste, 150 g canned tomatoes parsley

Preparation: the onion is cleaned, washed and finely chopped. Remove the cabbage stalks, choose cabbage rolls and cut the rest finely. Tomato paste is diluted in 50 ml of water. Wash the rice, boil it halfway in salted water. Saute the onion in oil with 50 ml of water, cool, mix with the meat. Then add the rice, salt and pepper. The resulting composition is wrapped in cabbage leaves. The sarmales thus prepared are placed next to each other in a saucepan, over a layer of chopped cabbage, so that the middle remains empty. Then top with finely chopped cabbage so that the sarmales are covered. Sprinkle thyme on top, add tomato paste, paprika and the necessary boiled water. Cover the dish and place in the oven over medium heat. After 20-30 minutes, add the tomatoes and continue cooking. When ready, serve with parsley.

With rice and nuts

Ingredient: a sauerkraut, 200 g rice, 100 g walnuts, an onion, spices and myodenas to taste (pepper, paprika, paprika, oregano, thyme, basil, nutmeg, bay leaves), salt, oil, broth, sugar

Preparation: cabbage leaves are prepared as for ordinary cabbage rolls. The walnuts are cleaned and put in the oven until browned. Then grind, but not very finely. Heat the oil in a saucepan and add the finely chopped onion and washed rice. When the onion turns golden, add the spices and salt. Turn off the heat and leave to cool. Then add the walnuts to the composition and mix well. Take the mixture with a spoon and place it on the cabbage leaf, rolling it carefully, because the composition is not as bound as with the usual sarmales. Pour oil on the bottom of the pot in which the sarmales will boil and arrange a layer of chopped sauerkraut, then the sarmales. Place another layer of chopped cabbage on top of the sarmales. Put water until everything is covered and leave the pot on the stove, on the right heat, until the cabbage softens and the rice rises.

Try any of the three sarmale recipes and you will enjoy a tasty and filling dish.


3 recipes with sour cabbage. Delicious and nutritious

If you have sour cabbage left over, don't throw it away! It is very healthy and you can cook it in a variety of ways. We have prepared 3 recipes with sour cabbage, delicious and nutritious.

With cArnaţi / VIDEO

Ingredient: a small sour cabbage, ½ teaspoon pepper, 2 smoked sausages, 300 ml tomato juice

Preparation: finely chop the cabbage and place in an oven tray. Add the pepper, chopped bay leaves and place the notched sausages on top. Then pour the tomato juice and put the preparation in the oven for about an hour. There is no need to add oil, as the fat from the sausages will drain into the pan, and the sausages and cabbage will be stewed in their own fat and tomato juice.

Ingredient: a box of pasta, a small sour cabbage, a large onion, olive oil, a tablespoon of tomato paste, salt, pepper, a teaspoon of paprika, thyme

Preparation: chop the cabbage as for a salad. Cut the onion and fry in oil in a wok pan. Gradually add the cabbage and cook, stirring constantly, for about half an hour. Then add the paprika, pepper, thyme, salt to taste, then add the broth and leave on the fire for another 10 minutes. Boil the pasta according to the instructions on the package, drain, put over the cabbage and mix.

Ingredient: 1 cube yeast (25 g), 500 g flour, a tablespoon of sugar, a pinch of salt, 1 egg, 250 ml milk filling: a cabbage (1 kg), a carrot salt, pepper, 2 tablespoons oil an egg yolk and a teaspoon of sesame seeds.
Preparation: crush the yeast in a bowl, put on it: sugar, 3 tablespoons of warm milk, a tablespoon of flour. Cover the bowl and let rise for 10 minutes. Put the rest of the flour in a large bowl and then put the other ingredients and yeast. Mix with a spoon and then knead by hand for about 10 minutes, until you get an elastic, non-sticky dough. Cover and simmer for 30 minutes. During this time, finely chop the cabbage and fry in oil together with the grated carrot, adding a little water from time to time until it softens. At the end, add salt and pepper to taste. After the dough has risen, divide it in two and spread each side on an oiled surface. Preheat the oven to 180 degrees. Place a baking sheet in a large tray, then half the dough and top with the cabbage. Cover with the second sheet and join the edges by pressing with the teeth of a fork. Grease with yolk, sprinkle with sesame seeds and bake for 35 minutes over medium heat.


Three recipes with sour or sweet cabbage. Perfect for cold winter days VIDEO

Sour or sweet cabbage is very healthy and can be combined with meat, pasta, rice. It is a perfect dish for cold winter days. Try the three cabbage recipes we proposed.

With pasta | VIDEO

Ingredient: a box of pasta, a white cabbage, a large onion, olive oil, a tablespoon of tomato paste, salt, pepper, a teaspoon of paprika, thyme

Preparation: chop the cabbage as for a salad. Cut the onion and fry in oil in a wok pan. Gradually add the cabbage and cook, stirring constantly, for about half an hour. Then add the paprika, pepper, thyme, salt to taste, then add the broth and leave on the fire for another 10 minutes. Boil the pasta according to the instructions on the package, drain, put over the cabbage and mix.

With charness

Ingredient: a small sour cabbage, ½ teaspoon pepper, 2 smoked sausages, 300 ml tomato juice

Preparation: finely chop the cabbage and place in an oven tray. Add the pepper, chopped bay leaves and place the notched sausages on top. Then pour the tomato juice and put the preparation in the oven for about an hour. There is no need to add oil, as the fat from the sausages will drain into the pan, and the sausages and cabbage will be stewed in their own fat and tomato juice.

Ingredient: a cabbage, a glass of rice, 4 onions, 5 tomatoes, 2 carrots, salt, a glass of oil, a bunch of greens, a teaspoon of peppercorns

Preparation: cut the onion into slices, sauté in oil, add the rice to a glass of water and let it rise a little, then add the sliced ​​tomatoes, greens, salt and then place in a saucepan, a row of scalded and finely chopped cabbage, a row of half-cooked rice, slices of tomatoes, slices of carrots, pour the rest of the oil on top and put in the oven. The peppercorns are placed over the first layer of cabbage at the bottom. Leave until the tomato juice decreases. Serve cold.


Ingredient:

  • 500 g sour cabbage, finely chopped
  • 2 medium onions, finely chopped
  • 500 g white flour
  • 1 cup lukewarm water
  • 25 g fresh yeast (1 sachet dry yeast)
  • 1 tablespoon sugar
  • 2-3 tablespoons oil, knead
  • 100 ml oil
  • 1/2 teaspoon salt
  • pepper
  • oil for frying

How to proceed:

  1. Make a bread dough from the following ingredients: flour, yeast, sugar, salt, water and a little oil. Allow about 1 hour to grow in a place where it is not cold
  2. Once you have placed it in a cool place you can start preparing the filling
  3. Take a frying pan and fry the onion in oil until it becomes glassy. Then add the cabbage drained of juice. Leave to harden until the filling drops
  4. Season with salt and pepper to taste. Allow to cool
  5. Divide the dough into equal parts and make sure it is the size of a ping pong ball
  6. Take each piece of dough and roll it out in a circle until it is the size of a suitable plate.
  7. Sprinkle the worktop with flour and then roll out the dough with a rolling pin
  8. Add 1 tablespoon of cabbage to half of the dough sheet and fold in half. Press the edges firmly so that the filling does not come out
  9. Drain the flour and place this cabbage with sour cabbage in a pan in which the oil has heated well. Brown on both sides. Remove the pie and drain on paper towels.

Delicious cabbage can be served both hot and after it has cooled.