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Mice cleaned of fat and smoked pork pastrami are cut into large pieces and rinsed with water. Then put in a pan with oil and a teaspoon of salt. Put the pan on the fire, covering it with a lid, and let the meat simmer, stirring occasionally. You can also add a cup of water.
Peel onions, wash and chop. Peel a squash, grate it and slice it. Peel a squash, grate it and squeeze the juice.
After the meat has penetrated a little, add all these vegetables to suffocate as well. You can also add a cup of water.
The cabbage is washed and put on the large grater of the food processor (or chopped). Rub with a little salt and put in the pan. Cook until softened, stirring occasionally, then add enough water to cover and bring to a boil. Add more water if necessary.
After the cabbage and meat have boiled, add the tomatoes prepared for the winter, the pepper, the bay leaf and the basil leaf. Put everything in a few boils, then take the pan off the heat and add the washed and chopped dill.
Cabbage with mice and smoked meat can be served with polenta and hot peppers.
My grandmother still practices the pork / boiler / pork system. Know. a great delight. In order not to spoil during the summer, my mother puts the meat in bags, in the freezer. And so in the middle of summer / autumn I found a bag of smoked meat. And as a kale was planned, we combined the two and reconciled all our cravings.
1/2 white cabbage
about 10-12 pieces of smoked meat
1 suitable onion
tomatoes in broth
I cooked the finely chopped onion.
A goodness came out, which I served with hot peppers and polenta (I don't have pictures of polenta because it was still on the fire, and then I didn't have time to pose: P)
- one kilogram of minced pork, half a kilogram of minced beef, 200 g of preserved mushrooms
- 2 carrots
- 300 g smoked bacon
- 2 eggs
- 3 large onions
- 3 tablespoons broth
- a slice of mice
- A large cup of rice (about 200g)
- freshly ground pepper
- two bay leaves
- fresh or dried dill
- a sprig of thyme and two sauerkraut.
Preparation for the recipe of Sarmale with pork and beef in cabbage leaves
The first time we prepare the sauerkraut that is kept in cold water for an hour to dry. If it is too salty, change the water a few times.
Then, the pork and beef are mixed together with the finely chopped onion, the grated carrot through the small grater and the mushrooms, all soaked in oil for 10 minutes.
Next, mix with the rice washed in several waters, with the broth, salt and pepper to taste. Unwrap the cabbage sheet by sheet and cut the hard part from the back. Depending on how big the leaf is, we can cut it in two or three pieces.
Sarmale with pork and beef in cabbage leaves
On each leaf we will place a spoonful of the meat mixture and we will wrap the sarmales. We will put them in a heat-resistant dish over a layer of finely chopped cabbage that cannot be used for wrapping.
Among the sarmale, we place the pieces of mice and fresh or smoked ribs, bay leaves and thyme sprig. We will cover them with warm water mixed with a little broth
Boil over low heat for about two to three hours on the stove (if we put them in a pot or a large pot) or in the oven.
Serve the sarmales with sour cream, hot peppers and polenta.
They are a goodness, the smoke giving them a special flavor.
_you can leave the rice in cold water for a while to & bdquoumfla & rdquo and then use it, so you can be sure that the sarmales will not fall apart due to the rice that increases its volume when boiling
The recipe and the photos belong to Vali Ciornea and participate with this recipe in the Great Winter Contest 2019: cook and win
More recipes from Vali Ciornea can be found here.
The average grade given by the jury for this recipe is 8.50.
Recipes with Gina Bradea & raquo Recipes & raquo Sarmale with pork and beef in cabbage leaves
Preparation of ingredients for tempering new cabbage.
The new cabbage is finely chopped and seasoned with coarse salt.
The chopped and salted cabbage mixes well and is left to rest for 1/2 hour, during which time it leaves its water. The new chopped and salted cabbage drains water between the palms of the hands and the squeezed balls are placed on a flat plate.
In this recipe, for a special taste of sauerkraut, I used baked capsicum, from the one prepared in autumn, kept in the freezer.
The housewife's secret! The capsicum used is not thawed before preparing this recipe.
The roasted capsicum is finely chopped.
Green onions are cut into 1 cm thick pieces. Red onions, dried, cut into thin slices.
Finely chop the green dill.
Frozen or fresh tomatoes are peeled and finely chopped.
Smoked bacon is cut into thin pieces of 1 & # 2151 cm.
Boiled pork pastrami
Although I built it in a smoking yard, sometimes I don't get to use it anymore and that's because the guests announce themselves the day before. Because I like to serve them with somewhat natural products, today I prepared a boiled pork pastrami. The taste of the pastrami was special, but if the guests had informed me a few days earlier that they were visiting me, I would have kept the meat in the bath and the taste was even more special. Even so, without the bait, the pastrami turned out tasty.
I used a piece of pork meat with a little fat. But you can use pork breast, fillet muscles, ribs or even other meat (poultry, beef, sheep & # 8230).
I cleaned the meat of the skin and excess fat and washed it.
In a bowl, I mixed the peppercorns, garlic cloves, coriander seeds, allspice, bay leaves and coarse salt. It doesn't seem like a lot of salt. If I had kept the meat soaked for a few days, I would not have added salt to the boil, possibly very little.
In a saucepan, I put water and wine in equal proportions, 1: 1, spices and meat. The liquid should cover the meat. I used a black Cotnari girl. If you use sauerkraut juice, do not add salt & # 8230.or very little.
From the moment it boils, turn the heat to low and simmer for 90 minutes. Cover the pan with a lid. From time to time you turn the piece of meat.
Meanwhile, mix in a bowl the paprika, ground pepper, thyme, granulated garlic and fine salt.
When the meat is cooked, take it out on a plate or on a wooden bottom, let it cool a little and then grease it with the spice mixture. You can also add a teaspoon of oil to the spices.
Keep the meat cold for a few hours and then slice it.
I prefer this homemade pastrami because it is tasty and natural.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Bean dish with smoked pork pastrami
The beans are chosen (not to be spoiled grains), washed in 2-3 waters and boiled. Bring to a boil, then remove from the heat and cover with a lid.
The meat is sliced and cooked in oil with a little salt.
Peel an onion, wash and chop finely.
Cut the pepper in half, clean it of seeds, wash it and cut it into large pieces.
Peel a squash, grate it and cut it into large pieces.
The celery stalk is washed and cut into large pieces.
Strain the beans and rinse with cold water.
After the meat has hardened, add all these vegetables and water and let it boil. Fill with water if necessary.
Towards the end of cooking, add the tomatoes, pepper, bay leaf and thyme and let it boil a little longer, then the food is ready.
Ceafa afumata baitita de porc & # 8211 mezel de casa
Smoked pork neck is a raw and smoked homemade sausage, which is available to anyone when the pork is cut. It is part of healthy homemade sausages, without chemicals and without additives.
The smoked pork neck is my father's favorite, but obviously we also like it and we do it every year with mussels and chops. Here you will find useful tips about cutting the pig.
It is good to use thick pieces of nape, which at 25-30 cm in length to weigh somewhere at 1.5-2 kg per piece. I made two pieces of smoked pork neck.
I use the dry staining method (not in brine), rubbing the meats well with the mix of natural spices and keeping them to mature for a few days, depending on the size of the pieces.
Smoked pork chop - house fillet muscles
I will indicate the ingredients in teaspoons because there are practically quantities that must be respected proportionally.
- 3 teaspoons ground white pepper
- 3 teaspoons ground black pepper
- 10 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- a few nutmeg flowers (macis) or & frac12 teaspoon grated nutmeg
- 10 bay leaves
- Grind the spices well, then mix with:
- 6 teaspoons paprika (paprika)
- possibly 1-2 teaspoons hot paprika
- approx. 25 teaspoons of salt once (for pickles, special for the food industry)
- 150 g crushed garlic
From the garden,
It's great, simple, next to a food or made food.
Start making small lifestyle changes today!
I do the same, in my own juice. Bestial.
I like pickles only with salt, without vinegar.
You are a perfect housewife!
Thank you, Vasi!
The ones with vinegar are also good, but the ones with salt seem to be better. Let's see what cabbage food comes out of this salad, crazy.
Let's hear only good things!
You tell me, it tastes great, I've already tried it in a jar.
Let's hear only good things!
Hoho, what madness of colors and I think of tastes.
It even looks like on the covers of culinary magazines.
I think it goes great with some smoked ribs, a chop or even a pastrami (sprinkled with turmeric, of course).
Come on, I'm dying (of lust)
I steal the idea too.
Marian, you should know that it's insane, when I made the combinations I was a little heartbroken, but when I started chewing it with salt some aromas came out, then after a few days when I checked the brine, it left me with a mask of how great it comes out, and the color it changes day by day.
I made another trance with cauliflower, without beets, I was too lazy to go to the garden.
Try it, you won't regret it
Let's hear only good things!
Culinary art with Doina
2 hours and 15 minutes (medium complexity)
500 g minced beef and pork mixture
500 g scarita
1 sweet cabbage of about 2 kg
100 g of rice
2 onions, 1-2 carrots, 2-3 tomatoes
100 g red ketchup and red peppers
1 red bell pepper
2 cubes / teaspoon concentrate smoked ribs / mushrooms
20 ml oil
1 bunch of dill and parsley, 2-3 bay leaves
salt, pepper, paprika, thyme
Method of preparation:
Peel, chop and oil the onions with the grated carrot, add the ketchup, concentrate and rice and leave until the juice decreases. Mix with the minced meat, straighten the taste of salt, pepper, thyme, paprika.
Dig the back of the cabbage deeper and put it in a pot of boiled water with a little salt, over low heat, with the hollowed side down. After 2-3 minutes, turn it over, let it sit for another 2-3 minutes, turn it over again and start to detach the sheets one by one with the fork from the base of the leaves.
Start wrapping the sarmalutes and place them radially in a cauldron or tuci. (watch video)
After you have finished the first row, put the pieces of ladder and chopped cabbage on top, another row of sarmale, slices of red bell pepper and cover with slices of tomatoes and chopped cabbage. Put enough water to cover them, bay leaves, a little thyme and put in the oven on low heat for about 90 minutes, taking care to add the juice from time to time.
When they are nicely browned, they are ready.
Serve with sour cream, if desired and garnish with red pepper slices, greens and hot pepper slices (as desired).