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Cabbage with minced meat

Cabbage with minced meat


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First we clean the cabbage from the outer sheets and chop it with the help of the robot. We put it in a large bowl and rub it well with salt.

Put a large pan with 100 ml of oil. When it has heated up, add the cabbage well drained of the juice with the salt left over. Turn on the heat, put a glass of water and stir from time to time with a wooden spoon. When the water has evaporated and the cabbage has hardened and is soft, add the tomato juice, mix and leave for another 10 minutes, then turn off the heat.

Separately, peel the onion and finely chop it.

We put another pan with the rest of the oil and when it has heated up we put the onion and let it harden. Add the meat, salt and pepper to taste and mix well. Continue to cook for another 15-20 minutes. When the meat is ready, turn off the heat.

In an ovenproof dish (uncooked - the cabbage already has enough oil) put a first layer of half the amount of cabbage, then put a layer of meat and cover with the rest of the cabbage.

Sprinkle with dried dill and garnish with tomato slices.

Put the dish in the oven at 200 degrees until it browns slightly on the surface.

Good appetite !


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(5 points / total votes: 16)

olga 2 years ago - 6 October 2015 11:35

Re: Cabbage soup with minced meat

What is cumin good for? I bothered to buy cumin and you still use cumin. (I had no idea there are two different things)

Ioana 2 years ago - 6 October 2015 12:17

Re: Cabbage soup with minced meat

Olga, cumin is different from cumin.

cumin is usually used in Indian recipes (for example this eggplant bartha [link]) but also other cuisines (spain, mexico, turkey). cumin is harder to find at spice or health food stores.

and cumin is the one your mother can make tea for when your stomach hurts, it's the one used in Hungarian goulash. it is used in Hungarian and German-Austrian cuisine. cumin is easy to find in any store.

in the recipes I clearly specified when it comes to cumin or cumin (cumin). I use both in different recipes and should not be confused because they taste very different.

olga 2 years ago - 6 October 2015 12:25

Re: Cabbage soup with minced meat

It was definitely clear every time, I didn't confuse them. I just wanted to point out that here I made the discovery of spices that I had no idea existed, and that in the end I bought cumin
I don't really like teasing

popica 2 years ago - 6 October 2015 12:27

Re: Cabbage soup with minced meat

go and 2 tablespoons of sour cream, when ready.

Ioana 2 years ago - 6 October 2015 13:15

Re: Cabbage soup with minced meat

Today he doesn't seem to want my brain to process jokes, Olga. sorry.

Ioana 2 years ago - 6 October 2015 13:16

Re: Cabbage soup with minced meat

bowling, go but with sour cream.

Mari Ana 2 years ago - 13 October 2015 09:24

Re: Cabbage soup with minced meat

Because our cumin is blacklisted (although it goes perfectly with cabbage), I put it. a little bit of everything, chemist, that's what I had in the house. They ate and said it tasted like autumn. :-)))

Ioana 2 years ago - 13 October 2015 09:40

Re: Cabbage soup with minced meat

Mari Ana, didn't you put the paprika in the soup?

Mari Ana 2 years ago - 16 October 2015 09:47

Re: Cabbage soup with minced meat

Less than you put. I was sure you noticed.

Ioana 2 years ago - October 16, 2015 10:14

Re: Cabbage soup with minced meat

I thought you either put less or you put some supermarket paper (this does not give color or taste). I was ready to start the "traffic" of the paper
I have prepared a special topic for you [link]

Mari Ana 2 years ago - 16 October 2015 12:21

Re: Cabbage soup with minced meat

Paprika edelsuss, from Fuchs or Sonnentor. I would like the paper directly from the stalls in Hungary. I put a little in the soup, but it was good anyway.

Ioana 2 years ago - 16 October 2015 14:16

Re: Cabbage soup with minced meat

then I start traffic
I can't always buy from the market, but also the ones from the store labeled as being produced in Hungary, in the areas indicated by me, are very good. just don't be too cheap as then they are of inferior quality. those not even dye can be used.


Cabbage in Cluj

Cabbage from Cluj, recipe with pictures step by step. How to make the cabbage recipe of Cluj & # 8211 original Kolozsvári rakott káposzta. Cluj cabbage with pork and sauerkraut, short history, ingredients and preparation.

Cabbage in Cluj & # 8211 short history

One of the longest recorded recipes, on the Romanian territory, is the one of cabbage in Cluj, originally called Kolozsvári rakott káposzta. It was in 1695 that the "Cookbook from Cluj" appeared, signed by Miklos Misztotfalusi, the most important Transylvanian printer of those times who, probably, had intuited that a cookbook would be well received by the public. It was not wrong at all, according to the Cluj historian Lukacs Jozsef, this cookbook was, in its time, a best seller, being republished dozens of times in the following years.

In an article published in Monitorul de Cluj, the historian says: & # 8222I did a little detective work and I said to myself: this man who printed the book was not a cook, so he did not invent the recipes. He actually found a manuscript. That's how I tried to see who gave him the recipes. The information led to the Franciscan monastery of Şumuleu Ciuc, the largest Catholic institution in Transylvania at that time, where there was a large Franciscan Catholic school, and where there were students who studied at these schools. So there were a significant number of people eating there. It seems that one of the monks there wrote this book up to the manuscript stage & # 8221.

This is the reason why it is often stated that the cabbage recipe in Cluj is not necessarily related to the city of Cluj, because its origin is, in fact, from Szeklerland (Șumuleu Ciuc is near Miercurea Ciuc).

In fact, in those days, cabbage was an extremely widespread and loved ingredient throughout Transylvania, including Cluj, so it named a dish after the most important Transylvanian city, even if it had been recorded first in a manuscript Elsewhere, Mikloc Misztotfalusi, the passionate author of the cookbook, didn't think she was wrong. No doubt his mistress must have cooked something similar for him at his house.

The recipe, as first recorded

Here is the recipe for Kolozsvári rakott káposzta & # 8211 cabbage in Cluj style, in 1695: & # 8222Take a beautiful sauerkraut, which is finely chopped, thin. Meanwhile, together with the cabbage, put on low heat, in a pot, a fat chicken or half a goose with bacon sprinkle pepper over it and boil well, pour and come as much as necessary to taste more good when served pepper again & # 8221.


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.


Cabbage has (as) in Cluj, the ultimate challenge

Cabbage from Cluj is a legend written in fat. It has nothing to do with Cluj other than that it bears his name in the name (the recipe comes from somewhere in Secuime). Of course, there are some places in Cluj where you can eat good Cluj cabbage (we'll talk about them on another occasion). It is a canteen food, easy to make in large quantities, very tasty but at the same time very fatty and difficult to digest. I did not find any recipe (there are several variations on the theme) light, probably because the Transylvanians do not kill themselves after the idea of ​​ease in the bowl. However, the readers of the site bucatarulunisol.ro voted for the change (if you allow me the analogy) and from here I understood that it would be good to try a transformation of the recipe.

Ingredients for 6 servings (which I have reduced, this food, you make it anyway, is quite rich in calories, a serving of 200-220 grams is enough) dinner of Cluj cabbage in a new style, the only good ones to put on the table along with other goodies at family meals are the following: 600 grams of minced meat, beef mixture with pork, half-half. Only pork is too fat, too heavy. Then half a kilogram of sauerkraut. Beware, there is also sour cabbage in the markets, with lemon salt and boiled water, that's not good. Then you need another 200 grams of good rice, because it's not for nothing that this dish is called & # 8222sarmale destatured & # 8221. Three tablespoons of oil (one half for meat, one half for cabbage, fresh dill, fresh thyme, pepper, a pinch of salt, tomato juice (about a cup, one on top of the other) and a large onion or two smaller ones.

I was going to forget: some smoked sausages and a bit of paprika, for the color but also for the smoky taste. Lean or ribs leave too much fat, not an option in this case. The thin, dry and smoked sausages are good enough to keep the traditional line.

I put the oil in two pans on the fire.

In a frying pan I put the sauerkraut with a little thyme. Without salt, he already had. I started to soften it over low heat. this lasted more than a quarter of an hour (you can also do this with sweet cabbage but sauerkraut is healthier if you cook it than sweet cabbage and in addition it is sour).

In the other pan I put the chopped onion and rice. I started bottling them like a risotto. Without hardening the onions, the diners should not get heartburn. I've seen some recipes that say that rice must be boiled before it is put under construction, but it seems to me that this is how the food gets more taste, and the taste is important. That if we give up a good part of the fat, we don't want to give up the taste.

I put the meat over the onion and rice and carefully mixed in it, about 20 minutes, to brown lightly. I sprinkled a little salt, a little pepper and some paprika over it.

I think it's good that the rice, onion and meat softened together, lightly and patiently. There is nothing aggressive about this combination.

I put the dill in the meat mixture and then I started to build the cabbage in Cluj.

I used some heat-resistant dishes as small as a portion. I spread a few sprigs of cabbage on their bottoms and then put the first layer of meat with rice and onions.

I put two tablespoons of broth in each bowl over the layer of meat. I then put a layer of cabbage that can be finely chopped or finely chopped, according to preference. I like fidelity.

Come on, that's about it. Again broth over cabbage and another layer of meat and broth again.

The top layer should be cabbage. I stuck pieces of smoked sausage in it. Then I put the dishes in the oven. 35-40 minutes at 170-180 degrees Celsius.

After it is cooked, you can decorate it with a teaspoon of cream. I put buffalo and sheep's milk yogurt. A fat yogurt is healthier than a cream, even if it is lean. Nutritionists say.

Cabbage and meat do not swim in fat, the taste is in place, the operation was successful. In my opinion. Try it too.

I think that this kind of presentation (you can make this food in one, bigger bowl) is suitable if you have a party at home, with a traditional theme. You can make many dishes in smaller portions. It looks good and guests can choose what attracts them the most.

That's all I had to tell you this week. Don't forget the Unisol promotion started a few days ago. You can fundamentally change your kitchen and win a cooking session with me. We cook what you want :). Stay healthy.


Bavarian cabbage

Cabbage prepared in German style, but to my taste. I tried to eat cabbage prepared this way in Germany and the Czech Republic, but I couldn't get over the aggression of vinegar. Now that I have prepared it with my glove, I managed to balance the sweet-sour taste to my liking. I also chose to do it in the oven, because it is much easier to control the heat than on the hob. It is a very good garnish for any meat (grilled chop, smoked steak), but it is also served with boiled potatoes or rice.


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.


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(5 points / total votes: 84)

Cristina 6 years ago - 11 November 2013 11:08

Re: Cabbage with meat

Very tasty, that's exactly what I do. It is a simple and good food for this season, if you put together a polenta and a hot pepper. miam, miam! Congratulations!

Ana-Maria 6 years ago - 11 November 2013 14:05

Re: Cabbage with meat

Super recipe! Just last night I prepared, but instead of pork, I used smoked chicken, otherwise I used about the same ingredients. Delicious!

Laura Aioani 6 years ago - November 12, 2013 11:50

Re: Cabbage with meat

Ioana, when we put the pan in the oven, don't we put a lid on it? Doesn't it burn? Thank you

Ioana 6 years ago - 12 November 2013 11:54

Re: Cabbage with meat

no, at medium temperature it does not burn. cabbage has enough liquid during this time. the only observation is that my broth is like a slightly more concentrated tomato juice, don't use some very thick sauce (the ones bought are more consistent). then you will not have enough fluid. if you have a thick sauce, just dissolve it with a little water / soup.
pay attention to picture 5 and after boiling the 5 minutes, this is what your pot should look like (with a little liquid that accumulates on the cabbage, here and there.) if it's not like that and it looks drier, add a little more liquid until it's ok .

Laura Aioani 6 years ago - 12 November 2013 12:45

Re: Cabbage with meat

I don't have broth. I always use tomato juices like pasatta. sometimes with basil or other spices, sometimes I just hope it's good..it's quite liquid, it flows easily

Ioana 6 years ago - 12 November 2013 13:19

Re: Cabbage with meat

Laura, the past is a thicker idea than my broth. you can lengthen it a bit. otherwise it's perfect.

Laura Aioani 6 years ago - 12 November 2013 13:50

Re: Cabbage with meat

Thank you very much Ioana .. I had in mind the broth to buy but I forgot that you have one made by you That's right, the pastry is thicker than the homemade broth .. PS when does the recipe with the chestnut puree come? Now I'm making another portion of ice cream. It's super good.

Ioana 6 years ago - 12 November 2013 13:52

Re: Cabbage with meat

That's right, my broth is homemade, it's not exactly like the one I bought.

in December comes the recipe with puree, it's a Christmas special

alexandra 6 years ago - 22 January 2014 13:53

Re: Cabbage with meat

I really want to do it today, I really wanted it

Cornelia 6 years ago - 5 April 2014 15:19

Re: Cabbage with meat

I did and I'm great today

Ida 6 years ago - April 9, 2014 10:43 PM

Re: Cabbage with meat

Dear Ioana, I have been cooking for a long time, mostly inspired by your wonderful recipes, and I adore them, without exception. Because I stay at home and I have time, before I make any food, I look for it on your site to see what is your option.
That being said, tomorrow I plan to make kale, and I wanted to see how you make it. I see it's very different from my method, so if you don't mind, could I suggest you a recipe too? I would be honored to try it and tell me your opinion

Ioana 6 years ago - 10 April 2014 09:52

Re: Cabbage with meat

Ida 6 years ago - 10 April 2014 10:23

Re: Cabbage with meat

First cut the cabbage, then put it in a bowl with a lot of salt (about a few good tablespoons for a small cabbage), the more the better. Leave it like this for a few hours, 2-3 at least, but it's good even more, for example a whole morning.
Then take a small handful of cabbage once and squeeze very well between the hands of the juice that leaves it. It's a pretty hard job: D the less you take once in hand, the easier it is. It will leave a lot of juice.
Only after you have completed this process do you chase her. I temper it until it gets darker in color than it is in the picture of this article, but it also depends on the taste. Season with pepper at the end. This, along with macaroni, was the favorite food of my childhood, and which I still prefer, anytime.

Ioana 6 years ago - 11 April 2014 20:06

Re: Cabbage with meat

ida, this is cabbage from cabbage noodles! and I do something like this, here is the recipe: [link]

Ida 6 years ago - 16 April 2014 20:14

Re: Cabbage with meat

Yes, only I put a lot more salt (about 70-80 g in a 2.2 kg cabbage), and because I let it sit for a few hours, I squeeze a lot of juice from it. This is how a very sweet and good cabbage comes out. Last time I had 1.8 kg of chopped cabbage, and after squeezing the juice I was left with 1 kg, and after hardening with 800 g.

Ioana 6 years ago - April 17, 2014 08:44

Re: Cabbage with meat

I've never tried to squeeze cabbage like that. I will definitely test your method.

nico 6 years ago - 9 May 2014 19:06

Re: Cabbage with meat

Absolutely delicious, thank you! Due to the lack of time, I only cooked it on the fire, I didn't put it in the oven anymore. It came out terrible. Good evening everyone!

someone 5 years ago - 31 May 2014 13:10

Cabbage with hardened meat

I'm more of a foodie. But you really need lard, rub the cabbage with very little salt, right?

Ioana 5 years ago - 31 May 2014 13:29

Re: Cabbage with meat

In this recipe, because it stays in the oven for a long time and I need as much liquid as possible from the cabbage, I don't think it's necessary to rub the cabbage first. I usually rub it when I fry it quickly in a pan or in a salad.
you can replace the lard with oil. I like lard on cabbage, it gives it flavor, but it's not mandatory.

george 5 years ago - 23 September 2014 16:06

Re: Cabbage with meat

it goes great and with smoked ribs. It's my first hardened cabbage and it turned out great, only it doesn't match the quantity anymore (from so much tasting).

super recipe. I recommend everyone to try it.

Ioana 5 years ago - 24 September 2014 10:40

Re: Cabbage with meat

good job george, be well.

rodi 4 years ago - June 29, 2015 15:30

Re: Cabbage with meat

I just finished, it came out exceptionally, thank you from the bottom of my heart for this recipe and more. because everything I tried from here (and believe me there are many) came out great

CFRTim 4 years ago - November 29, 2015 22:57

Re: Cabbage with meat

I made your recipe here in Canada, it was very nice. But I don't know why you're talking about squeezing the cabbage after it's cut here. Fresh cabbage doesn't have water in it.

Ioana 4 years ago - November 30, 2015 10:29

Re: Cabbage with meat

if you let the cabbage sit with a little salt it will leave the water and you will be able to squeeze it. some prefer to do it this way before putting it in the pot to harden.

magda 4 years ago - 5 January 2016 22:38

Re: Cabbage with meat

It can also be made with jumeri.

Ioana 4 years ago - January 6, 2016 09:44

Re: Cabbage with meat

I really don't know Magda, I haven't tried and I haven't eaten cabbage with jumeri anywhere. I don't know what to tell you, I'm not attracted to the idea, but who knows what the end result is, maybe it's better than I can imagine.

Niky 4 years ago - March 18, 2016 10:06 AM

Re: Cabbage with meat

Yeah a nice recipe but a bit awkward, I know it's not good frying but I prefer to put the broth in the onion and the meat that hardens and gives it a great taste, how come, you put the broth to boil, yaccc, so you no matter what taste it will have, I hardened the meat then I seasoned the onion then I put the broth, the bay and after the cabbage a little and too little water and I left it on the fire for a while until the cabbage softened well and something delicious came out !

Cosmin 3 years ago - October 20, 2016 10:18

Re: Cabbage with meat

Can it be put only on the stove, to boil, without putting it in the oven?

Ioana 3 years ago - October 20, 2016 10:32

Re: Cabbage with meat

it is possible, but then you will have to put a lid on the pot. eventually you put more liquid from the beginning to boil at will and let it drop without a lid at the end, after the cabbage is done. you can be inspired by the method used here: [link]
however, I prefer baked cabbage

if you want faster cabbage made on the stove, I recommend these two recipes: [link] or [link]

cosmin 3 years ago - 20 October 2016 15:35

Re: Cabbage with meat

I just finished cooking cabbage with meat. what to say . very good. bv pt reteta. THX

Oana 3 years ago - 25 February 2017 15:50

Re: Cabbage with meat

The best sauerkraut with meat I've ever eaten!

estera 2 years ago - 24 January 2018 00:50

Re: Cabbage with meat

It was the first time I cooked kale, and it turned out super delicious. Thanks for the exact steps, I will definitely cook this again


Search words "cabbage-with-minced-meat"

The cabbage leaves are washed, the stalks are cut and if the cabbage is too sour or too salty, the leaves are kept in water for about 20-30 minutes.

Cabbage is put in the evening. Cut the two onions very finely and put them to harden, when it turns golden add the minced meat,

Beef and pork go through the meat grinder through a large sieve. I wash the rice well, well and put it to swell. The drain,

Cut the bacon and meat into slices about 0.5 cm thick. Finely chop the cabbage. Put the oil in a large enough pan (4 l)

Chop celery, parsnips, carrots and 2 onions. I had chopped peppers frozen. In a larger pot, put the chopped vegetables,

Mix the meat with the salt, pepper, thyme, finely chopped onion, rice, parsley and broth. Choose the cabbage leaves and wrap

The cabbage is dissolved in sheets and scalded in boiled salted water. Wash the rice in more water. The minced meat is mixed together

Boil the rice for 20-30 minutes before cooking (until the grain becomes soft), drain carefully through a sieve.

Shape the sheep's broth, that is, cut superficially, from place to place the skin that covers it, because otherwise, when cooking, it will shrink more.

Boil 3 eggs in salted water and boil them hard. After they cool, peel them and chop them finely. We cut the peeled onion into juliennes

It's not a cabbage from Cluj, it's much better because I don't mix the meat in all the cabbage, I leave it whole in the middle of the tray to get it

We take out the back of the red cabbage and dip the cabbage in boiling water, to burn it. The leaves that come off, we take out

Cabbage or cabbage is cleaned of ugly leaves, washed and finely chopped noodles. If you have no salt restriction, you can sprinkle

The sweet cabbage is washed, scalded until it is soaked in water with a little salt and borscht (it should not be soaked too much). They are used whole


Sweet cabbage seasoned with pork

Sweet cabbage with pork is among the most common dishes prepared in summer, especially when new cabbage appears on the market. It is an extremely tasty, filling traditional dish and is quite simple to prepare, and can be served both for lunch and dinner.

Method of preparation:
Finely chop the cabbage and rub it with a little salt and then let it soak.

Onions are cleaned, washed, cut into scales.

The pepper is cleaned of stalks and seeds, washed, finely chopped.

Cut the meat and kaiser into cubes.

Put the meat cut into suitable pieces in a few tablespoons of melted lard or oil and let it fry together with the kaiser cut into pieces.

Let the meat brown slightly.

When the meat is browned, add the chopped onion and leave for about 5 minutes.

Then add the cabbage and put it over the meat, mix and leave for 5 minutes on medium heat.

Add the finely chopped pepper and mix.

Finally, pour the mashed tomato sauce and mix, leave for about 10 minutes with a lid on low heat to let the juice. If necessary, add enough water to cover the cabbage. Let the cabbage boil, then add the paprika, pepper and thyme.

When it is ready, sprinkle the finely chopped dill and leave it for another 5 minutes with the lid on. If you want, adjust the taste with lemon juice to give it a sour taste. Let it drop a little, put the lid on and leave it on the fire for about 15 minutes while we make the polenta.