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Cabbage with smoked kaizer and sausages

Cabbage with smoked kaizer and sausages

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First cut the cabbage, mix it with salt and leave it for 10 minutes.

We clean and wash the onion and we also wash the meat.

Finely chop the onion and put it in a few tablespoons of oil. Add the sliced ​​sausages and the kaizer cut into pieces.

After 10 minutes add the salted cabbage and pour 2 cups of water.

Let it cook over low heat covered.

Add pepper and salt if needed.

When the cabbage is almost cooked, add the finely chopped thyme and the dried dill.

When the cabbage is fully cooked, add the tomato juice, let it boil for another 5 minutes and remove from the heat.

Serve hot!

Great appetite !!!

How to make baked cabbage with tomatoes, meat, smoked or fasting?

Ingredients for baked cabbage

I cut the cabbage into thin slices (not really fidelity).

I put the chopped cabbage in a bowl and lightly salted it. I left it for about 10 minutes to soften a little. I cleaned and washed the onions. Mine were red but the white ones are also good. Then I chopped them.

I made kapia peppers and tomatoes.

I cut the tomatoes into cubes and the peppers into strips.

Cabbage with Smoked Sausages and Polenta

Now that I've listed everything you need for this food, it would be time to stop talking.
Wash the cabbage in cold water, squeeze it well and set it aside. We put the bacon that is sliced ​​and notched, fried in a bowl until it leaves the lard and it is fried. We take it aside and on this remaining lard we harden the onion that has been finely chopped until it becomes nicely golden.

Put 50 ml of broth and 200 ml of water over the hardened onions and add the well-squeezed cabbage. Season with salt, pepper, 1/4 teaspoon thyme and Gulyas paste about 1 tablespoon (or 1 teaspoon paprika) and leave on the fire until the cabbage is cooked (the water should drop completely and the cabbage is left to simmer until well soaked).

In another bowl we prepare a vartoosa polenta. We fry the portioned sausages.

We place the sauerkraut on the plate, over them we put fried sausages and fried bacon and next to them we put hot polenta.
Good appetite!

Hardened cabbage with kaizer and prunes

I always liked hardened cabbage with its aromas of ham and ciolan, a little sour, a delicious and hearty food. We prepared a variant that gathers its flavors from dried mushrooms and sweet fruits.

If you still have cabbage from sarmale, left on the bottom of the pan or pork steak, forgotten from the Christmas table, do not be afraid to add them. They will be much better in a hardened cabbage than scattered.

600 gr sauerkraut (chopped), 3-4 bay leaves, 200 gr kaizer, 1 onion (finely chopped), 250 ml dry white wine, 3-4 dried mushrooms, 1 apple, 6-7 dried plums, ½ teaspoon cumin , salt pepper

In a saucepan, cover the cabbage with water, add the bay leaves and cook for at least 30 minutes. Stir frequently. Separately, brown the kaizer, without oil, already having enough fat. After 3-4 minutes add the onion and cook. Add the wine over the kaizer and onion, deglaze the pan and leave it on the fire until the wine evaporates.

After the cabbage has hardened for 30 minutes, add the kaizer, mushrooms, chopped apple into pieces and cook for another 15 minutes. Add the plums, season with salt, fresh pepper and ground cumin. Leave on the fire for another 10 minutes.

Smoked sour cabbage (ribs and kaizer)

Traditional ingredient In German, Dutch and Estonian cuisine, sour cabbage is also consumed in China, Korea, the USA, Chile and Canada, in various combinations & # 8211 raw or smoked meat, sausages and even black beer. The Koreans, for example, die cabbage by adding hot paprika, radishes, shrimp, ginger and pears.

For the Romanians, sour cabbage is prepared especially hardened or baked, with smoked or minced meat.

I preferred the smoked version (kaizer and smoked ribs), baked, slightly derived from Sanda Marin's recipe. Easy to make and foooooarte good!

& # 8211 sauerkraut 2 pcs. (about 1600 g)
& # 8211 ribs 900 g
& # 8211 kaizer 200 g
& # 8211 red sauce 250 g
& # 8211 oil 2 tbsp
& # 8211 was bay, pepper

The kaizer is fried a little. For a lower fat version, in an oil-free pan. Whoever wants can add a little oil. Then, when arranging the cabbage, in a heat-resistant dish: a few slices of kaizer, then the cabbage.

Put 2-3 bay leaves and a few black peppercorns, then the smoked rib pieces. Place the rest of the cabbage and kaizer, another 2-3 bay leaves, a few peppercorns, tomato juice and oil. Put it in the preheated oven and let it simmer for about 3 hours. At first, you can cover the vessel with aluminum foil.

Towards the end, the foil is removed so that the cabbage browns a little on the surface.

Traian Gaman recipe: Bucovina quality cabbage

He received not one apron, but three. The MasterChef jurors were more than happy with the recipe he presented at the pre-selections, so they each handed him an apron.

Cut the smoked julienne kaizer, fry in a pot over medium heat until golden brown. Remove with a spatula from the cauldron, heat the leeks and onions in the remaining fat. Walk a few cloves of garlic with leeks and onions in hot oil, then add the meat soup.

Let it simmer for a while and toss the cabbage in the cauldron. Stir occasionally. Cut the cabbage into long noodles, add a little more oil, if necessary. Stir occasionally until the soup drops. Leave it on the right heat until the cabbage is browned and it tastes a little catchy.

You can watch the most delicious moments on, and you can find the full show on

Wild boar meat, previously washed and cut into large slices, is lightly fried then, if possible, in a pan or cauldron, add warm water to obtain a soup. With the help of a carrot, a parsnip, an onion, with a little salt and a little white pepper, it is boiled on the fire until it becomes tasty and juicy (not dry), having to catch a browning taste in the cauldron.

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Every time I want to prepare a sweet cabbage in the oven with smoked, I look for a very good piece of rib that only drives me crazy when I think of the enticing smell that will fill my kitchen.

It is a simple dish to make with only two basic ingredients, cheap and available to anyone who wants to quickly get a delicious and consistent meal in the family.


  • 2 pcs. fresh cabbage (1.2 kg.)
  • 1 pc. smoked ribs (300 gr.)
  • 1 onion, 2-3 green onion threads
  • 1 tablespoon tomato paste
  • 200 ml. homemade broth
  • 2 bay leaves
  • dried thyme
  • salt pepper
  • 1 dill connection

For starters I take a small bowl with 1 liter of cold water in which I put the ribs cut into pieces to boil for about half an hour or until it starts to come off the bone easily.

I keep it under observation for the first few minutes to clean the foam formed on it a few times, then I cover it with a lid and let it boil lightly while I take care of the cabbage.

I remove the stalks of my cabbage, then chop them as small as I can and put them in a large bowl.

It looks like a lot of cabbage, but sprinkle a little salt on it and rub it a little so that it softens and leaves a little juice.

It has decreased by almost half in volume in just a few minutes, only good enough to fit in the old and healthy cast iron pan in which I put it to harden over the browned onion a little before.

I let the fire drop almost all the juice left and I always mix until I feel it quite soft - almost half done.

It's time to add tomato paste and homemade broth, sprinkle with thyme and a little peppercorns, then add the boiled ribs and a little juice from the wonderful stew with a smoky taste, put the bay leaves and put the pan in the oven over medium heat for at least half an hour & # 8211 forty minutes.

It is unmistakable the smell of sweet cabbage with smoked ribs that seems to let you know that it is ready from the hot oven, so I hurry to make a hot polenta and cut a little fresh dill without which such a preparation would not be perfect.

Cabbage seasoned with kaizer

I also chopped the cabbage that I rubbed with salt, I added it to the pot with a glass of water and I let it boil and when it was almost ready I added the tomato juice (obtained by passing the tomatoes), the pepper, the thyme and I matched the taste

I served it with hot polenta

mothers of girls and boys (2 + 3)

The secret of happiness is not to do what you love, but to learn to like what you have to do.

& quot; You are no greater when you are praised, no less when you are criticized for what you are before God, and nothing more matters. & quot

Cabbage hardened Transylvanian recipe from sweet cabbage, new cabbage

Cabbage hardened Transylvanian recipe from sweet cabbage, new cabbage. How to make kale? A simple recipe for garnish of white cabbage seasoned with onion, salt, oil, pepper and cumin. From it we also make the famous cabbage noodles, the Transylvanian specialty.

In Transylvania they eat a lot of cabbage and potatoes, except polenta. Transylvanian quality cabbage it is very tasty and easy to prepare. It is a garnish with pork steaks, roast sausages or a kind of stand-alone fasting. It is made from sweet white cabbage or new spring cabbage.

At home sweet cabbage is cooked very simple with a little onion and mousse with cumin and a lot of pepper. This quality cabbage is also the basis of celebrities Transylvanian cabbage noodles & # 8211 see recipe here.

The new cabbage is much more tender than the one we find in winter and it cooks much faster. In just 5 & # 8211 7 minutes the cabbage meal is ready! In Transylvania, do not add tomato juice or broth to plain cabbage. We also make cabbage food with tomatoes, but in the oven (I leave the recipe at the end).

Here's how I did it Pan-fried pies filled with this quality cabbage & # 8211 an extra tasty recipe that is also fasting.

My great-grandmother used a & # 8222jilau & # 8221 & # 8211 meaning a large wooden grater with adjustable cutting blades. It had a screw with which it fixed the respective space in order to obtain thicker or thinner slices. Cabbage was given to him and he came out faithfully. Of course you can also cut cabbage with a sharp knife.

Sprinkle the chopped cabbage with a pinch of salt and leave to soak for a few minutes. After that, it rubs lightly in the palms, without crushing and damaging it permanently. Do not squeeze it like laundry because the cabbage juice is the one in which it will suffocate and harden. Water is not added to hard cabbage except in extreme cases & # 8211 there are also very dry cabbages.

For this recipe of sauerkraut I used a white cabbage of 800 g. It decreases a lot during cooking so it results approx. 4-5 servings of sauerkraut.


I took the recipe from my mother-in-law. Since she was left alone and we don't go to Brasov too often, she puts cabbage leaves in a jar in a smaller quantity, so that she can cook sarmale a few times during the cold season (with meat or of post), sauerkraut, Cluj cabbage or sauerkraut salad. Also from my mother-in-law I learned to put chopped sauerkraut in my own juice. Click here to read the recipe.

To prepare pickled cabbage leaves for sarmale in a jar choose healthy, thick cabbage with fresh, thin leaves that are ripe or spotted. Choose healthy and fresh-looking cabbage. We are looking for Buzau cabbage in the markets, which is the best to pickle. This year I did not find Buzau cabbage anywhere and I tried to choose cabbage with thin leaves and ribs as small as possible.

This one recipe for sauerkraut leaves comes to the aid of all those who are bad with the storage space or for those who do not want to put sauerkraut in the barrel because they will not consume a lot of sauerkraut during the winter. In addition, get rid of the cabbage from the barrel that requires attention and time.

If you want to see how to put sauerkraut in the barrel click here to read the recipe.

This year I chose to put the cabbage in the jar, because last year I didn't manage to consume all the cabbage in the barrel and I was sorry to throw away what I had left. I was so gone in the winter that I could only prepare sauerkraut or sauerkraut 2-3 times.

We are already in the period when you have already put some pickles in jars. Cabbage is later pickled - tradition says it is put by St. Dumitru.

Pickles in brine are the best, and I put cucumbers, cauliflower and pickles in brine, but donuts choose to keep them scalded in vinegar with sugar. They are the best!

For pickles in brine you will put a tablespoon of coarse salt (26-30g), special for pickles, to 1 l of water.

For sauerkraut in a jar or in the barrel my mother uses corn grains that bring a beautiful yellow color, while my mother-in-law puts red cabbage to color the cabbage pink.

To ensure good taste to these pickled cabbage leaves for sarmale in a jar I added dried thyme, dried dill, peppercorns, mustard seeds and horseradish that ensure good preservation.

Here is the list of ingredients and how to prepare it pickled cabbage leaves for sarmale in a jar presented step by step below:


2 teaspoons peppercorns

2 teaspoons mustard seeds

For brine:

2 tablespoons pickling salt

I chose healthy looking cabbage, looking for cabbage with thin leaves and thin ribs. I dug the stalks of the two cabbages as deep as possible, removed the withered leaves and washed them. I boiled 2 liters of water with 2 tablespoons of salt once and let it boil. I let the brine cool until I cook the cabbage.

I chose a large pot to fit the cabbages. I put water and a tablespoon of salt (kitchen) and put the pot on the fire. When it reached boiling point, I put the cabbage in the pot and scalded it, turning it after 2, maximum 3 minutes. To turn the cabbage I used a foamer and a wooden spoon. The first time I scalded it with the part of the hollow spine.

I took the cabbage out of the water and let it cool a bit, until I could easily detach the leaves from the edge of the spine.

The ones above were slightly detached, but I also used the knife because by breaking there is a risk of damaging their shape. While it cooled slightly, I put on the bottom of the jar washed very well beforehand a few corn kernels, peppercorns, mustard seeds, dried thyme and dried dill.

I took each cabbage leaf and removed the thicker ribs from the base, then folded them in half. I cut the large leaves in half, and left the small ones whole. I grouped 4 halves of large leaves and the smaller uncut leaves I put 2 whole ones next to another 3 halves of large leaves. I folded them in half. From both types of packages they get an equal number of sarmale. I thought that each package represents 2 portions of sarmale, so it will be easy for me to know how many packages I take out of the jar when I want to make sarmale.

I placed the packages of cabbage leaves in the jar, stuffing them as much as possible. Between layers I occasionally put other corn kernels, peppercorns, mustard seeds, dried thyme and dried dill. After arranging packages of cabbage leaves, I chopped some of the ribs and small leaves that I put over the cabbage leaves in the jar. I put at the end the spices to give good taste to the sauerkraut and horseradish leaves that will keep the cabbage strong.

I poured the brine which was only slightly warm at this time. I put a saucer over the jar (it does not screw with the lid at this time), and I put the jar in a large bowl (or a very clean basin!).

The next day the fermentation starts and the brine will come out of the jar. It will give out. I filled the level of brine in the jar every day. You can put the one that came out of the jar or make another one if the vessel in which the brine came out is not clean or the place where you keep the jar is not protected from dust and insects. After about 12 days the fermentation stopped, the brine smelled slightly of pickles, so I was able to put the lid on.

My cabbage jar looks great after a month. Probably this month I will already prepare the first sauerkraut with sausages and kaizer this season. If click here discover more quality cabbage recipes prepared by me.

I put it in the pantry so that it would stay in place away from light. If you have a cellar it will keep perfectly!

I hope this recipe will be useful to you and you will prepare pickled cabbage leaves for sarmale in a jar.

I leave below a pickle salad recipe in which I also used cabbage. It's very good!

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  1. Amphitryon

    I think he is wrong. Let us try to discuss this.

  2. Abbott

    Completely yeah

  3. Majdy

    Have you ever thought about starting another blog in parallel on a related topic? You are good at it

  4. Hanraoi

    I still know one solution

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