Traditional recipes

Cabbage in the Turda (the Roman vessel)

Cabbage in the Turda (the Roman vessel)

To start, place the Roman bowl filled with cold water for 30 minutes.

Diced meat, chopped leeks are cooked for 3-4 minutes in half the amount of oil. Add salt to taste and kapia paste.

Cut the cabbage into strips, salt, add the thyme and simmer with a cup of water to reduce the volume.

"Build" in the Romanian bowl a row of cabbage, a row of meat and top with cabbage.

On top cut 3 tomatoes and hot peppers. Add enough water to cover the composition. Sprinkle with remaining oil.

Bake, medium heat, 1.5 hours

Serve as you prefer with sour cream or kefir [which is easier]


German Cabbage with Potatoes and Sausages

Yes, I know, if she's German, what is she looking for in Romanian recipes? We also have our Germans, Saxons, etc. Plus that's what I want to call it.

  • 2kg sauerkraut
  • 1kg of thick, semi-smoked sausages, pork with beef (something from Sibiu, not from the store)
  • 4 large potatoes
  • Caraway
  • Dried thyme (true, not from the envelope)

Finely chop the cabbage. Cut the potatoes into thin slices.

Take a Roman vessel (without enamel on the inside, the one with enamel is not a Roman vessel). In the end, the size of the vessel decides the quantities.

Put rows of chopped cabbage and potato slices and from time to time plenty of cumin and thyme. Don't skimp on cumin.

Place the sausages on top to cover all the cabbage.

DO NOT put broth or tomato sauce.

Bake with a lid for 2 hours. After 2 hours, take the lid off, but return the sausages every hour. Leave it like this for another 4 hours.

It matches a tasty red, for example Prince Matthew any year.

It is only made when it is cold outside, at least because the oven will work for 6 hours. But anyway, it doesn't go well if it's hot.


Duck on hardened cabbage in the oven

Duck on baked cabbage is one of the best recipes for sauerkraut. The preparation time may seem very long, but the lower the temperature and the longer it stays, the younger and better it becomes.

ingredients

2 medium sauerkraut
1 fresh cabbage
1 maricica rate
1 onion
1 cup tomato juice
peppercorns
2 bay leaves
2 tablespoons truffle oil (we can also use olive oil)
dried thyme
coarse salt
2 thyme twigs
1 small basil branch
how many sage leaves
3 tablespoons wine
3 tablespoons water
3 slices of pork bacon

Wash the duck under running cold water, then wipe it, rub it with sea salt, 1 tablespoon of truffle oil, pepper and dried thyme both outside and inside. Put the duck in a heat-resistant dish, adding truffle oil, water and wine. Cover with foil and leave in the preheated oven at 140 ° C for 90 minutes (after 45 minutes turn it on the other side).

After 60 minutes we can prepare the cabbage. Finely chop the fresh and pickled cabbage, mix it and put it on the fire with a chopped onion and a little water.

Add 1 slice of pork bacon, 2 bay leaves, peppercorns, tomato juice and a sprig of thyme.

Remove the duck from the bowl, place the cabbage in it then put 2 slices of bacon and the duck over the cabbage. If the duck has left a lot of fat, drain it, keep only 1 tablespoon for the moment, we will add along the way if the cabbage becomes too dry. Inside the duck we put 1 bunch of fresh herbs (thyme, sage, basil), cover again with foil (if the pot has no lid) and put it back in the oven at 140 & degC for 90 minutes, then another 30-60 minutes at 200 & degC ( the last 30 minutes we leave the vessel uncovered).

During this period we will rotate the rate, so that it is well done and browned on both sides. A younger and tastier duck I don't know if I ate!


Livia Graur: "I prefer Moldovan food, maybe because I have roots there"

The PRIMA TV News presenter is in love with Sighișoara, because it is a wonderful place full of history, but also with delicious dishes from the area of ​​Moldova. Livia Graur accepted our proposal to make a TOP 5 destinations in Romania that are worth seeing.

What is the place in our country that you visit with pleasure every time?

Sighisoara. It seems to me a wonderful place, warm, welcoming, full of history and so picturesque!

From a culinary point of view, which area of ​​the country do you find the most tender and why?

I think every area of ​​the country is culinary rich. In Moldova we have delicious cabbage rolls, fluffy cozonacs and delicious braided martyrs, in Oltenia, pickled cucumber food, leek soup or olive tongue food, in Transylvania, Cluj cabbage, bulzul, goulash & # 8230 and the list goes on. After all, it's a matter of taste. I prefer Moldovan food more, maybe because I have roots there.

What would be a TOP 5 destinations in Romania that you would gladly recommend?

Sighișoara, Piatra Craiului, Gura Humorului, Brașov and Sibiu.

Do you often go on holiday in Romania? What was your last vacation here?

Unfortunately, we do not arrive in Romania often enough, as much as we would like. Most recently I went to the mountains, to Sinaia, a month ago, on a small vacation dedicated entirely to the little one, who was able to do whatever she wanted. I chose Sinaia because it is relatively close to home, and I decided to leave unexpectedly.


Sweet cabbage recipes

Sweet cabbage has many positive effects on health and can be eaten both raw and cooked, without losing its nutritional qualities. It has a lot of fiber, prevents constipation and promotes a healthy intestinal transit. That is why we offer you three delicious recipes that have this vegetable as their main ingredient.

Pies stuffed with cabbage

For the dough, you need the following ingredients: 500g flour, 30 g fresh yeast, 250-300 ml of lukewarm water, a teaspoon of sugar, a pinch of salt.

For the filling, you need: a cabbage, one or two bunches of dill, two red onions, salt and pepper, to taste, a teaspoon of paprika.

Preparation: Yeast, sugar and about 50 ml of water (from the total amount of lukewarm water) mix and leave to rise for about 15 minutes. Add the rest of the ingredients, knead until a classic, elastic dough is formed and leave to rise, to rise in a covered bowl, in a warm place, until it doubles in volume. Meanwhile, fry the chopped cabbage together with the finely chopped onion in a little olive oil, salt, pepper, thyme, to taste, and a teaspoon of paprika. At the end, add the chopped dill, stir and turn off the heat. Leave the cabbage to cool.
The dough is divided into several pieces, each piece is stretched appropriately thin, put the cabbage filling, then fold with the part of the dough uncovered by the composition. Press the edges well and fry in oil on both sides and eat both hot and cold.

Cabbage from Cluj

For this recipe you need: sauerkraut or sweet cabbage that has been in salt for a few days, minced pork, smoked bacon (the quantities you make depending on how many people you have on the table), three onions, a tablespoon of rice, salt, tomato paste and a cup of cream.

Preparation: Saute a tablespoon of rice and add to the meat. Add salt, pepper and other spices, according to taste and preferences.
The sauerkraut is washed, chopped, sprinkled with paprika and pepper and then browned in a little fat. Place in a saucepan alternately a layer of cabbage, a layer of meat, then add 2-3 glasses of warm water and put in the oven. Towards the end, add a cup of plain cream or mixed with tomato paste and put in the oven until browned.
Sweet cabbage salad

This salad is ideal as a garnish for any steak time. You need: 500 g cabbage, 3 tablespoons oil, 2 tablespoons vinegar and a pinch of salt.

Preparation: Cut the cabbage very finely and salt. Leave to stand for half an hour with the salt. Squeeze into hands and mix with oil and vinegar.


Recipes you tried in a clay pot (Romanian pot)

Do you want to put aluminum foil? not to wash the dish anymore?

I cook very well in it and wash it, only it must be left in the water after it has emptied what is in it, then with a sponge it is washed quickly, even with dishwashing detergent, rinsed well and the dish is left to dry. Before each use, keep it full of water for about an hour. Then do you realize if the world would use them and never lose fat like they do?

Even if it is said that it is not allowed to wash (because it draws the detergent) I said how I do it and neither I nor the Romanian vessel suffered anything.

anyway and no matter how much you wash it, it still amazes and burns, but it doesn't matter (you won't have a dish to put in the window if you use it like I don't have either.

So I and the sarmale pot and the Romanian dish wash them with detergent and dry them well after rinsing and ready.

# 84 florinelanajjar

I do the same. and I suffered nothing.
if the vessel is rinsed very well with cold water, it is not the problem.

# 85 roberth

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

Edited by roberth, 23 May 2012 - 10:01 AM.

# 86 close

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

fill & # 96l with water and leave & # 96l so you put water in the lid and in the bowl (put & # 96l in the valve to stand straight and be careful the lid has 2 holes in the sides and if you fill it water flows there)

# 87 roberth

I made some chicken with vegetables. I put the vegetables: 700 gr. potatoes, 2 carrots, 500 gr mushrooms, 1 bell pepper, 3 cloves garlic and 3 cloves green onion, I seasoned them with pepper, rosemary and thyme in abundance and a little salt, I sprinkled them with a little olive oil after which I mixed well.

On top I put four portioned chicken legs which in turn I marinated with olive oil, thyme, garlic powder, a chili powder, paprika and salt, cold, for about 24 hours.

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaked for 10 hours after "quoting" and rubbing him for an hour, during which time I "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Attached images

Edited by roberth, 24 May 2012 - 07:45 PM.

# 88 close

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaked for 10 hours after "quoting" and rubbing him for an hour, during which time I "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Your super dish looks great in the Romanian dish, but you shouldn't bother to clean it so much that it still stains. And you don't have to let it soak for 10 hours after cooking.

When you cook in the Romanian dish, to make a program that lasts, but what comes out of it comes out very good.

# 89 roberth

Sour cabbage with smoked ciolan:

I took a cabbage and a half (suitable in size) would have gone a big one) and three onions suitable. I chopped the small onion and cut the cabbage into strips, then I washed it well and left it to dry for a while.

I hardened the onion and then I added little by little the finely chopped cabbage, which I also hardened over a high heat, stirring with a wooden spoon from time to time for about a quarter of an hour. I seasoned towards the end of the hardening with pepper, thyme, bay leaf, a little chili, two teaspoons of paprika. I also put a bunch of finely chopped green dill.

In the pot (I was going to write & quotminune & quot :)) I put a layer of cabbage, half of the whole amount, over which I spread about two tablespoons of broth and I put a few more slices of & quotgusa smoked & quot fatter.

I put the rest of the cabbage, I sprinkled again with a little cherry and I put the meat from the smoked shank cut into thick slices (it doesn't fit whole) and I kept the bone for a future bean soup (the tastiest curve in the world after the belly :))

I put it in the oven for about two and a half hours and then another quarter of an hour without a lid.

Consumption of this delicacy was done at a speed higher than the speed of light, so the flash could not capture images, so we have no pictures. :)


Hard red cabbage

I started with it, because cabbage has a longer cooking time. I cut the cabbage head in half and left half of it aside, for another time.

I groomed half of the cabbage, removing the famous leaves from the outside and the stalks.

From here I think everyone knows what to do: chop slices from a knife or food processor. I used the robot. My mother taught me to put freshly chopped cabbage in a bowl, salt it and knead it a little by hand & # 8211 it softens a bit like that (especially red cabbage which is more woody than white). It must not be kneaded hard so as not to ruin it.

I also chopped the red onion and placed it in a large pot, together with 3 tablespoons of oil, a little salt (be careful, the previously kneaded cabbage is salty!) And the cumin seeds.

I put the pan on medium heat and waited for the onion to sizzle and become translucent (I didn't brown it!). I put the cabbage over it and mixed well. I put a lid on it and let it suffocate there. They are greener or drier or juicier. If you find a dry one, you will have to help it with a cup of water. Mine was only good and it collaborated properly, that is, it left its own juice in the pot. The cabbage is cooked in about 20-30 minutes. It must be tasted and you will know if it is made or not. Anyway, I didn't want to have a disintegrated cabbage. It is better if it remains a little crispy. Good. It's done. It is dark purple, like ink. Here comes the chemistry learned from my mother (who is even a chemistry teacher): I added a teaspoon of vinegar (white vinegar, ordinary) and & # 8230. magic! The cabbage changed color immediately, turning a gorgeous cardinal red. I left the cabbage on the fire for another minute (enough to evaporate the stinging vinegar) and put out the fire. Also now I matched it with salt and ground black pepper.

How good this warm red cabbage smells! It has a good cumin aroma. This quality red cabbage goes perfectly with duck steaks or the gang. Sometimes I put apple slices in it (German style).

Let me take care of the meat.


Smoked ciolan on a bed of cabbage in a Romanian dish

It's March, spring is knocking at the door and the cold winter is moving away with the passing of the days. Little by little, the goodies of the slaughtered piglet are diminishing in the pantry, and I thought of trying an alternative to the smokes we made, buying a smoked shank from one of my favorite butchers. This time instead of a smoking recipe, I will present you with a smoking recipe. In this sense, I chose my favorite dish "Smoked Ciolan on a bed of cabbage in a Romanian dish".

It is a simple recipe to cook and very tasty.

First, prepare the Roman vessel for use by filling both the vessel and its lid with water to soak well, leaving it for about 15-20 minutes. While the bowl absorbs the water, take a medium sauerkraut that you cut into julienne and put it in the pan with a little lard until it becomes translucent. The cabbage thus prepared is mixed with 3-4 tablespoons of tomato paste, 2 teaspoons of paprika, 3-4 bay leaves, dill, thyme and peppercorns to taste. At this stage, empty the bowl of water and place evenly the cabbage that has just been seasoned. Place a large smoked dish with bone over it, close the lid and put the dish in the well-heated oven. After 2 hours we get a delicious smoked recipe, with a rustic taste and appearance.


Ingredients sheep pastrami with cabbage

  • 1 kg of sheep pastrami
  • 2 sauerkraut
  • 1 large onion
  • 10-15 cherry tomatoes or 3-4 regular tomatoes
  • optional, whether you eat or not, lightly hot & # 8211 a teaspoon of hot pepper paste or a little chopped hot pepper
  • pepper, paprika, thyme
  • a tablespoon of lard (or oil if you prefer)

We cut the sheep pastrami into pieces not too big, like a mouthful. Peel an onion and chop it. Heat the lard in a higher pan or saucepan and sauté the onion together with the cut sheep pastrami. After they have hardened, we take them out and put them in a Roman clay pot. Chop the sauerkraut and sauté it for 10 minutes in the remaining lard, along with a teaspoon of paprika, a few peppercorns and thyme.

I, for one, care a lot about the clay pot, but it can also be cooked in the same pan in which everything is cooked. I usually use peppercorns with cabbage, often with ground pepper, because I like whole grains. If you don't like it, use freshly ground pepper, not the sachet. Also, authentic hardened cabbage is made since the world with lard, if we really want to taste.

Put the lightly hardened cabbage in the clay pot and mix it with the pastrami and the hardened onion. Because I am a supporter of hot peppers (as well as garlic and horseradish) this time too I do not miss the opportunity to add a spoonful of hot pepper paste. This fact, of course, is optional, because I just don't want you to rush and then find a reason. We cut the cherry tomatoes in half and line them above our work, cutting them down. We don't use salt because it also has sauerkraut and mutton pastrami. Add a 200 ml glass of water and put the pot in the hot oven. We check in about 1 hour if the cabbage has cooked and we are satisfied with the texture. It is good for the cabbage to keep its firmness. Sheep pastrami with cabbage can be served at the table with a hot polenta. It is understood that a glass of wine is also suitable.


Smoked ciolan on a bed of cabbage in a Romanian dish

It's March, spring is knocking at the door and the cold winter is fading away as the days go by. Little by little, the goodies of the slaughtered piglet are diminishing in the pantry, and I thought of trying an alternative to the smokes we made, buying a smoked shank from one of my favorite butchers. This time instead of a smoking recipe, I will present you with a smoking recipe. In this sense, I chose my favorite dish "Smoked Ciolan on a bed of cabbage in a Romanian dish".
It is a simple and very tasty recipe to cook.
First, prepare the Roman vessel for use by filling both the vessel and its lid with water to soak well, leaving it for about 15-20 minutes. While the bowl absorbs the water, take a medium sauerkraut that you cut into julienne and put it in the pan with a little lard until it becomes translucent. The cabbage thus prepared is mixed with 3-4 tablespoons of tomato paste, 2 teaspoons of paprika, 3-4 bay leaves, dill, thyme and peppercorns to taste. At this stage, empty the bowl of water and place evenly the cabbage that has just been seasoned. Place a large smoked dish with bone over it, close the lid and put the dish in the well-heated oven. After 2 hours we get a delicious smoked recipe, with a rustic taste and appearance.
We wish you good luck!


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