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Cabbage with sausages

Cabbage with sausages


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The sauerkraut is kept in water for an hour, in order to diminish the salty and sour taste (according to preference). Finely chop the onion and put it in a little oil. Chop the cabbage thinly and place over the onion (when it becomes glassy). Cut the sausages into pieces and fry for 5 minutes in hot oil, then add the cabbage and onion. At the end, season with pepper, dried thyme and a bay leaf.

Serve hot on a polenta bed.


Sauteed cabbage with sausages

Cabbage is one of the dishes I can't help but eat. I really crave it. It has a special aroma and is very good.

If you try my recipe for Cabbage with sausages, I look forward to seeing you again and telling me how much you enjoyed it.

  • 2 kg of fresh cabbage
  • 400 g sausages
  • 3 tomatoes
  • one spoon pepper and tomato paste
  • one spoon corcoduse paste(optional)
  • 3-4 tablespoons oil
  • paprika
  • salt
  • pepper
  • a bunch of dill




Here you can find the recipe for CABBAGE (POST)

Here you can find the recipe for POULTRY SOUP WITH GALUSTE.


Sausage with sausages - Recipes

ingredients

25 gr of fresh yeast
500 ml of hot water
1 teaspoon salt
1 tablespoon sugar
3-4 tablespoons oil

Sifted flour is mixed with salt. Mix the yeast in a bowl with the sugar until it becomes liquid. Pour the yeast over the flour, add the oil and water. Knead the dough well, then let it rise for 45 minutes covered with a napkin. After the dough has risen, knead it a little again, and portion it on the table greased with oil. We will get about 12-14 servings.
Finely chopped cabbage is put in a pan with a little oil. Season with salt and pepper to taste. With the hardened and cooled cabbage then we will then fill the pies that we will fry in the pan well greased with oil.

Ingredient: 800 grams - 1 kg. of ready-cooked cabbage

1 tablespoon breadcrumbs

Dough: 300 grams of flour 000200

- 250 ml of water - depending on the quality of the flour

about 80 grams of lard at room temperature

1 beaten egg for finishing

Preparation: For the filling, cook the finely chopped sweet cabbage (a small cabbage

of 1.5-2 kg.) in about 80 ml. of oil, with salt and pepper. It is constantly supervised not to get caught, possibly add a little hot water, until the cabbage is ready. It adds a bunch of chopped dill and mix. Allow to cool and add the breadcrumbs and egg:

Mix well and set aside. From flour, salt, vinegar and warm water, knead a smooth, elastic and non-sticky dough. The water will be added a little, as much as is needed for an ideal dough consistency - neither hard nor soft.

The dough is wrapped and left to rest for 30 minutes, then it is divided into 10 balls as equal as possible (I have more balls because, in fact, I made two pies):

Take a ball of dough and flatten it with the rolling pin, obtaining a circle of about 20 cm. diameter. Grease the surface of the circle with lard - there is no need to skimp, the dough will contain much less fat than a normal puff pastry, made of French dough, instead it will be very fragile and tasty, the taste of lard will not be found in the final preparation: Next, do the same with the other dough balls, overlapping the circles on top of each other, each being greased with lard, the last, however, with a smaller amount, just so as not to dry the dough (I repeat, I see two " towers ”of dough because I made two pies, I gave one):

Cover the "tower" of dough with a foil and let it rest for 15-20 minutes. It is time to turn on the oven, setting the temperature at 190 degrees Celsius. After the rest time, the "tower" of dough stretches with the twister - a slightly more delicate workmanship, because the layers tend to slip. In order for the operation to be successful, the stretching begins with the twister in the middle and moves towards the edges, pressing gently. Spread the dough in a sheet about 50 cm in diameter, the edges of which are cut:

Place the filling in the middle, flatten it and give it a round shape, then pull the edges of the dough towards the center, covering the sauerkraut, avoiding a lot of dough in one place: Pour the pie on the tray covered with baking paper. From the cut edges, I made a decoration in the form of a grid, then I greased the surface of the pie with beaten egg: Put the tray in the already well-heated oven, where it is left for about 30 minutes (depending on the oven), until it browns nicely: Allow to cool slightly (it's wonderfully warm, with sour cream or yogurt, but my husband, for example, also likes it cold), then cut: The crispy and fine dough unfolds into sheets, contrasting nicely with the sauerkraut filling. A portion, garnished with sour cream and a dill:


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The last days finally brought the coolness of autumn and made me a little nostalgic for the aromas of the season, for its beauty, for the joy of nesting in a soft blanket, with a tea and a good book. But this year has brought with it & # 8230


Sausage with sausages - Recipes

ingredients

25 gr of fresh yeast
500 ml of hot water
1 teaspoon salt
1 tablespoon sugar
3-4 tablespoons oil

Sifted flour is mixed with salt. Mix the yeast in a bowl with the sugar until it becomes liquid. Pour the yeast over the flour, add the oil and water. Knead the dough well, then let it rise for 45 minutes covered with a napkin. After the dough has risen, knead it a little again, and portion it on the table greased with oil. We will get about 12-14 servings.
Finely chopped cabbage is put in a pan with a little oil. Season with salt and pepper to taste. With hardened and cooled cabbage then we will then fill the pies that we will fry in the pan well greased with oil.

Ingredient: 800 grams - 1 kg. of ready-cooked cabbage

1 tablespoon breadcrumbs

Dough: 300 grams of flour 000200

- 250 ml of water - depending on the quality of the flour

about 80 grams of lard at room temperature

1 beaten egg for finishing

Preparation: For the filling, cook the finely chopped sweet cabbage (a small cabbage

of 1.5-2 kg.) in about 80 ml. of oil, with salt and pepper. It is constantly supervised not to get caught, possibly add a little hot water, until the cabbage is ready. It adds a bunch of chopped dill and mix. Allow to cool and add the breadcrumbs and egg:

Mix well and set aside. From flour, salt, vinegar and warm water, knead a smooth, elastic and non-sticky dough. The water will be added a little, as much as is needed for an ideal dough consistency - neither hard nor soft.

The dough is wrapped and left to rest for 30 minutes, then it is divided into 10 balls as equal as possible (I have more balls because, in fact, I made two pies):

Take a ball of dough and flatten it with the rolling pin, obtaining a circle of about 20 cm. diameter. Grease the surface of the circle with lard - there is no need to skimp, the dough will contain much less fat than a normal puff pastry, made of French dough, instead it will be very fragile and tasty, the taste of lard will not be found in the final preparation: Next, do the same with the other dough balls, overlapping the circles on top of each other, each being greased with lard, the last, however, with a smaller amount, just so as not to dry the dough (I repeat, I see two " towers ”of dough because I made two pies, I gave one):

Cover the "tower" of dough with a foil and let it rest for 15-20 minutes. It is time to turn on the oven, setting the temperature at 190 degrees Celsius. After the rest time, the "tower" of dough stretches with the twister - a slightly more delicate workmanship, because the layers tend to slip. In order for the operation to be successful, the stretching begins with the twister in the middle and moves towards the edges, pressing gently. Spread the dough in a sheet about 50 cm in diameter, the edges of which are cut:

Place the filling in the middle, flatten it and give it a round shape, then pull the edges of the dough towards the center, covering the sauerkraut, avoiding a lot of dough in one place: Pour the pie on the tray covered with baking paper. From the cut edges, I made a decoration in the form of a grid, then I greased the surface of the pie with beaten egg: Put the tray in the already well-heated oven, where it is left for about 30 minutes (depending on the oven), until it browns nicely: Let it cool a bit (it's wonderfully hot, with sour cream or yogurt, but my husband, for example, also likes it cold), then cut: The crispy and fine dough unfolds into sheets, contrasting nicely with the sauerkraut filling. A portion, garnished with sour cream and a dill:


Sweet cabbage with smoked sausages

  • Servings: 4 people
  • Preparation time: 20min
  • Cooking time: 30min
  • Calories: -
  • Difficulty: Easy

The recipe for sweet cabbage with smoked sausage is a recipe that does not require much hassle, is a filling dish prepared in a short time and can be served at lunch.


Cabbage with duck meat

1. In a pot, boil the duck meat together with two bay leaves, a few peppercorns, 150 ml of white wine, 350 ml of water, half a teaspoon of salt and let it boil for about 30 minutes, then take out duck meat if left to cool. (keep the juice in which the duck boiled)

Deep pan with 6 layers

2. Meanwhile, put a high frying pan with two tablespoons of oil in which you put the onion and carrot for two minutes, then add the pieces of duck meat and let it simmer for another 3-4 minutes. minutes. Put the chopped cabbage together with 300 ml of the juice in which it boiled duck meat and simmer for about 30 minutes cabbage soften, stirring occasionally. Add the chopped tomatoes, tomato juice, broth, bay leaves, peppercorns, thyme, half a lemon juice (not the case if you use sauerkraut) and chopped dill and cook for another 5 minutes.

For this you need a deep frying pan, from which the food does not stick. We recommend a very good pan of this time, with 6 layers.

3. In a yena bowl lined with a little oil, place evenly cabbage with duck, then put in the preheated oven for about 35 minutes until lightly browned.

4. Cabbage with duck meat serve with polenta, sour cream and hot peppers.

Before serving sauerkraut with duck meat, I recommend a plum brandy and finally a dry red wine.


A dish that is often cooked in Romanian cuisine, especially on December 1, Romania's National Day. Chicken legs with sauerkraut are to everyone's liking and just right when you want to cook something consistent, without putting too much effort.

1. Prepare the ingredients

  • Finely chop 1 cabbage of medium size and rub it a little salt.
  • Cut fine 2 onions.
  • Peel a squash, grate it and cut it into cubes 4 tomatoes big.
  • Chops 1 bunch of dill.
  • Season 6 chicken legs LaProvincia with salt and pepper.

2. Cook the chicken legs

  • Put the 6 LaProvincia chicken legs in an oven tray and sprinkle them with olive oil.
  • Pour 1 cup of water in the tray.
  • Put the tray in the oven for 50 minutes or until the chicken legs are browned.

3. Prepare the cabbage

  • Put the 2 finely chopped onions in a saucepan to harden.
  • Add the chopped cabbage and mix.
  • Leave the cabbage on the fire for 15 minutes, if necessary add a little water.
  • Put the four diced tomatoes in a saucepan, mix and leave the preparation on the fire for another 20 minutes or until it is completely cooked.
  • Season with salt and pepper to taste.
  • Put the chopped dill on top.

4. Arrange on a plate

  • Place a portion of hardened cabbage on a plate.
  • Place a well-browned chicken leg next to the cabbage.
  • Enjoy the traditional taste.

The recipe is easy to prepare, the most complicated part being the chopped cabbage. As utensils, you need:

  • knife,
  • oven tray,
  • saucepan,
  • wood chipper,
  • wooden spoon,
  • cup.

In a large bowl put the oil and chopped red onion scales. Saute over low heat until soft and translucent. Add a pinch of salt.

Then add the finely chopped red cabbage as you want / can and let it soften. Then add the spices, sugar, vinegar and wine. Salt to taste and, after a few minutes, pour the water.

Cover the bowl with a lid and simmer until the cabbage softens and the liquid has dropped. Stir in it occasionally and season with salt, sugar or vinegar, if needed.

Quality red cabbage is ready and can be served according to preferences, plain or with a red steak. Good luck!

*We had it on New Year's Eve next to a duck steak. Great!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Cut with sauerkraut

All my childhood has bothered me with a question: what time does Grandma Sia wake up, though? When we woke up for school, around 7 o'clock, grandma not only had breakfast prepared on the table for us, but the kitchen was full, but full of noodles. When had he done them? What magic was in her hands? When did she sleep, when did she rest, when? While we eat on a corner of the table, she continues to spread the sheet of dough for the noodles. I remember being fascinated by her hands that moved so cleverly, as if the twister was part of it and not just a kitchen utensil.

He managed to stretch out the thinnest sheet of noodles I had ever seen. Then he began to cut the sheet according to the needs of that week. Chips, or large square noodles, which were perfect for cheese noodles. Leaves or small squares for chicken soup. Wide, long noodles, similar to the tagliatelle that were "noodles", the most used for all her wonderful recipes. Nuts with walnuts, noodles with breadcrumbs, noodles with sheep's cheese and, of course, today's recipe - Nuts with sauerkraut.

I know that the recipe for noodles with sauerkraut is very well known in Transylvania, but if you love me and if you trust the 10 years spent cooking together on the blog, you MUST try it too! Grandma doesn't make noodles at home anymore, but she also uses the wide noodles with 8 eggs from Baneasa. Why? Because they have the color, appearance and taste of her noodles, made with many yolks and even more love!

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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, cut all the cabbage and 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: Λάχανο με λουκάνικα