Cabbage with pork
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- 1 cabbage
- 1 large red onion
- 2 cups tomato juice
- 500 g pork tenderloin
- salt and pepper
Preparation time: over 120 minutes
RECIPE PREPARATION Cabbage with pork:
Mix the chopped cabbage with the finely chopped onion and put everything in the Romanian bowl. Season to taste with salt and pepper.
Pour over them the tomato juice and a cup of water. Place the meat on top, put the lid on and put it in the oven until the juice decreases, according to your preference.
Serve hot, sprinkled with parsley.
And don't forget the polenta and a hot pepper. :)
Necessary ingredients cabbage with pork:
- 700-800 g pork
- 2 cabbages
- 3 bell peppers
- 5-6 tomatoes
- 2 onions
- 1 dill connection
- 3-4 cloves of garlic
- thyme, peppercorns, paprika, bay leaves, salt
Cut the pork into suitable pieces and brown well in a pan. Wash, clean and cut the cabbage. We put a pot of water on the fire and when it boils we boil the chopped cabbage.
Chop the faithful cabbage and scald it
Peel the onion, bell pepper and wash the tomatoes. Finely chop the onion and cut the bell pepper and two tomatoes into cubes. Put the onion to heat in a hot pan and when the onion becomes transparent add the pepper and diced tomatoes plus a pinch of salt. Leave the pan on the fire for another 5 minutes before turning off the heat, during which time mix with a wooden spoon.
Heat the onion and add the peppers, diced tomatoes and a pinch of salt
Prepare in a Roman bowl a bed of spices and 2 sprigs of thyme, peppercorns, paprika and bay leaves. If we don't have an earthenware pot, we can also use a pan.
We put in the earthen pot two sprigs of thyme, peppercorns, paprika and bay leaves
Over these spices add chopped onion, pepper and tomatoes. Slice the garlic, chop the dill and put them in the Romanian bowl.
Add chopped garlic and dill
Roasted cabbage and drained of water add to the bowl and mix everything until smooth.
Mix everything until smooth
Add the pieces of meat and lightly cover them with cabbage (to place the tomato slices as in the photo).
Slice the three remaining tomatoes and evenly cover the cabbage. Over the tomatoes we give a dry thyme powder.
Cover with slices of tomatoes and give a thyme powder
Put warm water or, if we have it, meat soup over the cabbage so that it does not exceed about half of the bowl. Put the lid on the pot and bake for an hour. In the last 10 minutes, take the lid of the pot and let it brown.
Cabbage with browned meat in the oven
Cabbage with pork, late autumn food is eaten hot with edible polenta, hot peppers or, if you prefer, with sour cream. You can also see the cabbage with ribs or Bihor cabbage.
Method of preparation
Small potatoes in cheese sauce
Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it
Tart with autumn vegetables
We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning
How do we prepare the recipe for sweet cabbage with pork?
For starters, wash the vegetables very well, then cut them into cubes.
In a pot we put the oil together with the cut meat according to your preference and the vegetables.
When the oil has heated up, add the tablespoon of paprika. Gradually add the finely chopped cabbage and fill with water. Finally add the pepper, tomato paste, salt and bay leaves.
When the cabbage begins to soften, transfer the entire composition to a heat-resistant tray and place in the oven at 200 ° C for about 1:30 minutes (degrees and time may vary depending on each oven).
I like both meat and cabbage to be well done.
it is good to mix from time to time for a uniform cooking and to prevent burning or you can use aluminum foil but I prefer without.
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Sweet cabbage with baked pork, traditional recipe
Hardened cabbage with pork ribs and polenta
Rub the chopped cabbage well with salt.
In a frying pan with a little olive oil, fry a finely chopped onion. Add one at a time from the chopped cabbage. Heat for a few minutes.
Season the ribs on both sides with salt and pepper. In a pan with a little olive oil, brown the ribs well on all sides.
Place half of the hardened cabbage on the bottom of the pan.
Place the well-browned ribs on top.
Add the rest of the sauerkraut over the ribs. Cover the pot with a lid.
Bake for 60 minutes at 190 degrees.
Remove the bowl from the oven and add the tomato broth. It can be mixed a little with the cabbage to mix better.
Bake for another 30 minutes at 190 degrees.
To brown, remove the lid and leave it in the oven for another 10 minutes at 200 degrees.
How to prepare polenta:
Bring the water to a boil along with the salt and butter. When it starts to boil, add the rain corn.
Stir continuously with a whisk so that no lumps form.
After the polenta has thickened, cover the pan with a lid and leave for a few minutes. Turn over on a bottom and cut into slices using a thread.
Serve warm sauerkraut with polenta and hot peppers.
Video recipe Hardened cabbage with pork ribs here:
2 fresh cabbages
600 gr pork, cut into cubes
150 gr adrei gras, finely chopped
2 onions, also cut into small pieces
sour tomato juice / broth
3-4 tablespoons of oil
Spices: salt, pepper, paprika, thyme, basil, bay leaves
Season the meat with salt, pepper, thyme and basil, to taste until it reaches the pan.
We cut the faithful cabbage, which doesn't work for me with a knife, so I have a reliable help, namely a device for cutting cabbage, it's also called mandolin & # 8230 that's how I saw it on youtube & # 8230 haha & # 8230
I come back, so I cut the faithful cabbage and rub it well with salt to break the fiber and boil it easier.
I put the pan on the fire, I heat the oil and I add the pork to brown a little, then comes the onion and the bell pepper. After the vegetables have softened, add the cabbage, as much as it fits in the pan, cover with a lid and leave for a few minutes until it drops, then add the cabbage, and cover it and leave it for a few minutes and so on until it fits all.
Season well, add the tomato juice, leave it on the fire for a few more minutes and then put the pan in the oven, for about half an hour, until it boils, browns and lowers my cabbage.
But what do you think I spent in vain while the cabbage was in the oven? no, I started to make a healthy polenta, because otherwise the cabbage doesn't seem to work.
And that's what today's cheerful plate looks like. You can also find us here.
You can find the video recipe here
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-1 kg of sour cabbage
-500 gr pork, preferably ribs
-2.3 tablespoons oil
-200 gr sour cream
-2 bay leaves
If the cabbage is too salty or too sour, put it in warm water a little to desalt it and then squeeze it well.
Finely chop the onion and cook in 2, 3 tablespoons of oil for 1.2 minutes then add the meat (after it has been washed, cut into pieces) over the meat sprinkle with paprika, after the meat has caught a crust on both sides add a glass of warm water and then add chopped cabbage, thyme, dill, a little pepper and 2 bay leaves and bake for about 1 hour and 30 minutes with a lid.
Add water if necessary and a tablespoon of tomato paste, I put 2.3 pieces of mice.
Cluj cabbage with minced pork
It tastes good with sarmales, the ingredients are similar but the preparation is totally different. To prepare cabbage in Cluj, you can use both fresh cabbage and sauerkraut, well-squeezed, a mixture of minced meat, beef and pork, white rice and tomato sauce or broth.
The ingredients are first fried in a pan and then placed in layers in an oven tray, where the cooking process continues. A Transylvanian dish with specificity, simpler than you think!
- 500g minced meat mixture
- 1 white cabbage, large, finely chopped
- 1 white onion, large, finely chopped
- 1 cup of rice, washed in several waters
- 1 can of mashed tomatoes (500g) (mashed - tomato puree)
- A few slices of smoked ham, kaiser or bacon
- 1 bunch of dill, finely chopped
- Sweet Boya
- Dry thyme
- Salt and pepper to taste
- Vegetable oil for cooking
Cabbage recipes with minced pork
Wash the rice in some water and boil it in salted water. When it is almost ready (although a little crispy), drain the water and set aside.
Finely chopped onion is boiled in 1-2 tablespoons of oil, until it softens and becomes translucent. Put the meat over the onion, season with salt, pepper, paprika and thyme and mix well. Cook over low heat until nicely browned and set aside to react. After it has cooled, mix it with the rice.
Meanwhile, chop the cabbage. Cut the cabbage in half, remove the spine and cut into strips. Rub well with salt in a large bowl and drain the water, squeezing in your hands. Cover the bottom of the pot in which you are cooking the cabbage with a layer of cooking oil and add the chopped cabbage. Cook over low heat until soft, then add a cup of warm water. Season with salt and pepper.
Pour 2-3 tablespoons of oil and 3-4 tablespoons of tomato paste on the bottom of a heat-resistant oven dish. Subsequently, place a layer of cabbage (half the cooked amount), spread evenly. Over the cabbage add a layer of mashed tomatoes and the entire amount of meat with rice. Over the meat, add the mashed tomatoes again, the rest of the cabbage and a last layer of mashed tomatoes. Garnish the tray with some pieces of smoked juice, kaiser or bacon and put it in the oven well heated for 30-40 minutes until it browns nicely on the surface.
Cluj cabbage is served hot, along with a portion of polenta and a generous tablespoon of sour cream.
Tonkatsu: breaded pork chop
If you like crispy crust dishes, you will appreciate Tonkatsu. For those of you who have never heard of this dish, Tonkatsu is a breaded pork chop, according to a traditional Japanese recipe. Initially, it was based on beef, but towards the end of the 19th century, beef was replaced by pork.
The difference between the usual recipe and the Japanese one is in the crust. The latter uses panko, a type of white bread crust with crust. The particles are larger and the crust acquires an airy and light texture. Because it absorbs less oil, it becomes much crispier.
- Pork chop (at least 1.5cm thick)
- 1 or
- Panko or breadcrumbs
- Sos tonkatsu
- Cooking oil
Moisten the panko. Spread it on a flat plate and spray a little water. Let it dry for 15 minutes.
Cut the chop into 5 pieces, remove the fat and increase it in width.
Insert the piece of meat in a plastic wrap and beat it lightly with the flat part of the hammer.
Season with salt and pepper.
Beat the egg and mix it with half a tablespoon of oil (this trick makes the crust not come off during frying).
Pass the meat through the flour and shake to remove excess.
Put the meat through the pank and remove the excess. Press lightly with your palms to get a smooth texture.
Heat the cooking oil in a deep frying pan to 180C.
Use two Chinese chopsticks to put the piece of meat in the pan.
Fry the meat for one minute then turn it on the other side for another minute (if the chop is thinner than 2cm, reduce the cooking time to 45 seconds).
Remove the meat from the pan with a spatula and let it drain on a grill for four minutes. She will continue to cook.
Heat the oil again to 180 C and fry again for another minute (30 seconds on each side). Insert a thick toothpick into the meat and if a clear liquid comes out, the meat is done. Drain the oil and leave it on the grill for another two minutes.
Stew with pork
Fear stew ingredientc: 800 g pork neck (a more breaded meat is recommended), a medium onion, 3 bundles of green onions, 3 bundles of green garlic, a tablespoon of butter, a tablespoon of flour, two tablespoons of oil , two cups of chicken soup (can be prepared from a cube of concentrate), a tablespoon of white wine vinegar, a tablespoon of chopped parsley, a teaspoon of salt, a quarter teaspoon of ground black pepper.
Stewed pork preparation:
Step 1: Wash the meat very well, then cut it into pieces. Peel and finely chop the onion. Cut green onions and garlic into pieces of about 7-8 cm.
Step 2: Heat the butter in a saucepan and soak the finely chopped onion. When it becomes glassy, add the meat and brown it well. After browning, add the flour and mix a little. Extinguish with vinegar and then pour the chicken soup.
Step 3: Boil over low heat for 45 minutes, stirring occasionally.
Step 4: While the meat is boiling, heat the oil in a pan and soak the green onions and garlic.
Step 5: Add the sauté of greens and tomato paste over the meat and continue cooking for another 15-20 minutes.
Step 6: Serve the stew with chopped parsley.