Traditional recipes

Cabbage with ribs and sausage

Cabbage with ribs and sausage

Wash the ribs and boil the sausage in a pan with 1 sliced ​​onion and 1 cup of water, bring to a boil covered with a lid for about 1 hour on low heat.

Chop the cabbage or cut it into small pieces and then knead it a little with salt and pepper.

Put a little oil in a saucepan and then add the chopped cabbage, thyme and dill and a little water let it boil with a lid for about 40 minutes, then put the tomato paste and take the thyme and dill out and bring to a boil. and put the sausage and ribs.

Serve with polenta


Quality cabbage with smoked ribs à la MasterChef. What is the recipe that amazed Chef Catalin Scarlatescu

Cristian Neacsu, a professional welder, managed to impress at MasterChef with a common food, which any Romanian knows how to make. But only he made the chefs eat with an unstoppable appetite.

Who would have thought that a cabbage with polenta could impress the three chefs at MasterChef? No one.

Even Cristian Neacsu was distrustful at first. Before appearing with sauerkraut in front of the chefs, Cristian Neacsu sincerely declared that he is afraid of Catalin Scarlatescu. "He may hit you on the head with the tray if you're not careful."

That didn't happen, on the contrary. Chef Catalin was the one who couldn't stop eating the cabbage he made.

The competitor received 3 Yes and goes on. & ldquoI broke it, let my mother die! & rdquo escaped Neacsu Cristian, as he left with his apron, and the jurors started laughing out loud.

Neacsu Cristian revealed for Foodstory.ro what are the miracle ingredients that turned his quality cabbage into a delicacy. See here the recipe = & gt hardened cabbage with smoked & sour ribs at MasterChef


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Cabbage seasoned with ribs.

Every time I make sauerkraut, in fact not only kale, and even a simple white cabbage salad reminds me of my childhood. I know it's weird, but maybe if I tell you why it's clear. I was a thief as a child. In fact, we were all thieves. Two blocks of flats, face to face, 40 apartments. A world that moved into them at about the same time, then a young world that was beginning its family life. So I realized that we were many children, about the same age. And I don't know if you ever saw, in those times, before the death of the one after whom many cry, but I'm not clear (we don't do politics, back to the thief), how there was a kindergarten in front of the block. A kindergarten, meaning no children, a garden that surrounded the block, and in which several families in the block put vegetables. Layers of vegetables, each on its own piece. Salad, green onions, tomatoes, peppers, and our favorites, cabbage and goulash. We all grew some vegetable thieves. Okay, of course after the age when we were allowed to stay outside after dark. Cabbage stolen with lasso, gules imposed with & # 8220sulita & # 8221, & # 8220ninja-ruiala & # 8221 among the red tomatoes in the dark. We eat seasonally. We just didn't steal them and take them home. (Except when I was older I went to the mountains and methodically stole half a layer of onions from the garden of the former police commander who was sitting with us in the block. We were, if he reads here or finds out, a good onion .)

I wasn't the best thief. We weren't getting ready. Every night I knew that we were going to steal something, as I said, it depends on the season and what was done, but no one, not even anyone was thinking of bringing some salt from home. Never. And the problem was that if you went home, you needed a reason, after all, not to see you with salt, and the high risk of not letting you out again. So we passed our cabbage from hand to hand in a circle, we put a pinch of salt if we had, we bit from it without if not. And in that darkness, if the light was taken away (our pleasure), then not a few times I ate raw gogonele & # 8230 That's the thing with cabbage. Back to the pots.

Ingredients for two servings:

  • 600g sliced ​​cabbage (decreases cooking)
  • 200-250g ribs (kaizer, ham, chopped bacon)
  • 1 diced tomato
  • 50ml cabbage oil
  • 25ml of fried rib oil
  • salt, pepper, (to taste), thyme about 1/4 teaspoon, 2 bay leaves
  • 1/2 cup turns white
  • 100g thicker noodles, pasta (optional)

Method of preparation:

Heat the oil in the pan, then add the cabbage. Mix well, then be careful not to burn, when it is hardened in about 7-8 minutes, add the tomatoes.

Salt, pepper. Cimbrati si dafinati. Add the wine and simmer slowly until the cabbage is well penetrated (about 10 minutes, do not soften too much to become something unrecognizable), the wine has evaporated, the tomatoes are soft and their juice has flavored cabbage.

Separately fry in a pan or grill ribs on both sides. The pasta is also boiled separately, then you can mix it with the cabbage, or serve it separately on the plate if you want. Of course it works just as well and without.

Serve with the wine you like, preferably white from the one you put in the cabbage, just don't let the bottle open to spoil the wine.

Information for the UK.

It is preferable not to use very thick and hard cabbage, it requires a very long time to cook. Instead, Savoy cabbage, or & # 8220conica & # 8221 cabbage like the one in the picture is much better. For connoisseurs, there is a Turkish cabbage on the markets and in stores, which is not dense at all and very similar to the Romanian cabbage. Kaizer or ribs are sure to be found in almost all stores and even supermarkets. Another very economical recipe, the price of a portion prepared per person is under £ 2.20.


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Cabbage with smoked ribs is a very tasty and consistent food.
If you fast or you don't like it, you can give up the smoked ribs.

Cut the cabbage in half and then finely chop. You do the same with onions and peppers. Grate the carrot and fry in hot oil (if you use the ribs, first brown it in oil and then add the vegetables). After the vegetables have softened, add the cabbage and mix well until it decreases in volume, then add a glass of water and let it boil. Towards the end, add salt and pepper to taste.

Cabbage with smoked ribs is served with polenta and hot peppers.
Obs: The cabbage is not rubbed with salt because it will soften very hard when cooked.


Cabbage seasoned with baked sausages

Stewed cabbage baked with sausages, a traditional Romanian food easy to prepare and very tasty. Mandatory when served to have 1 cup of plum brandy, sour cream and hot peppers. Instead of sausages you can use smoked pork chop, smoked ribs, jumari, or any other type of meat.

The recipe below for sauerkraut with sausages requires a little more attention and is a little more work on it, so I recommend you prepare it only on special days. Believe me, any guest of yours will be impressed by this food, even if it's just a simple cabbage with sausages:).


Cabbage with sausages and bacon

There is no holiday table that is not loaded with goodies. Here is a traditional dish: Cabbage with sausages and bacon.

ingredients
a sauerkraut about 2 kg (own production)
300 g fresh smoked sausages
200 g smoked bacon
400 g whole tomatoes canned
an onion
two tablespoons lard
a cup of plain water
two bay leaves
dried thyme
sweet Boya
ground pepper

Method of preparation
The cabbage is drained in a sieve, about two hours, then we cut it in half, to make it easier for us when we cut it faithfully.
We look for the sharpest knife and get to work.
As I said, we cut all the faithful cabbage, and we cut the onion into small pieces.
In a saucepan, melt the lard and lightly sauté the onion until it becomes glossy, then add the chopped cabbage.
Let it boil together for 10 minutes, stirring occasionally with a wooden spoon. Add plain water, bay leaves, dried thyme, paprika and ground pepper to taste.

If necessary, add salt to taste.
Let it boil, covering the pan with a lid, for about 30 minutes, not forgetting to mix with the cabbage.
Cut the sausages into slices and bacon in 1 cm strips and brown them in another pan, about 5 minutes, then add them to the cabbage.
Boil the cabbage and smoke for another 15-20 minutes, add the canned tomatoes, after we have lightly crushed them with a fork and put the cabbage in the oven for 20 minutes, until it browns nicely on top.
Serve with polenta and necessarily with hot peppers.


Video: ΣΝΑΚ ΛΟΥΚΑΝΙΚΟПЕРЕКУС ИЗ СОСИСОК (October 2021).