Pickled cabbage food with mice and sausages



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Vegetables are cleaned, washed and cut into cubes. We cook them together for about 5 minutes.

Add the sliced ​​mice and the sliced ​​sausage.

The cabbage is washed in several waters and drains well. Cut it into small pieces and place it over the vegetables, mice and sausages.

Cover with water and simmer until the cabbage is soft and the water has dropped almost completely. Put a tablespoon of broth, salt and pepper. Finely chop the parsley and place it on top.

Good appetite!




Pickled cabbage with homemade pork sausages

Wash and squeeze the sauerkraut well, then cut it into thin slices.

In a pot of tuci, heat in hot oil, finely chopped onion and red bell pepper, then add finely chopped cabbage, mix well with a little pepper, put 2-3 bay leaves, sausages and tomato paste, diluted in -a cup of water. Put everything in the oven, approx. 45 minutes, until browned and all the juice is reduced. Serve hot, with polenta and hot peppers!

Small potatoes in cheese sauce

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Hardened sauerkraut with sausages and bacon crests

One of the 11 great "false truths" of nutrition says that saturated fats are unhealthy. The idea that these fats increase the incidence of cardiovascular disease was dismantled by a large study that includes almost 350,000 subjects, which showed that diets that include saturated fats do not significantly influence the risk of cardiovascular or coronary heart disease. More about other nutrition untruths here. I started with this information and reference to the bibliography especially for those who jump up when they hear about dishes prepared with butter, bacon, palm oil and so on. The French, whose cuisine is based on three essential ingredients (1 - butter 2 - butter 3 - butter) are among the peoples with the lowest percentage of suffering from cardiovascular disease. That being said, let's see how we enjoy some saturated fats combined with resveratrol, antioxidants and other goodies with an almost impossible name to pronounce.

What do you need?

  • 1 head of sauerkraut (about ½ kg)
  • 100 - 150 g “bacon” or cliché - that bacon without meat, at least 4 - 5 cm thick, as it is done, household, in Transylvania
  • 100 - 150 g smoked Bucovina sausages (with large pieces of meat inside, richly seasoned with basil)
  • 50 - 100 g hard cheese (cheese or Emmentaler)
  • Maize, salt and water for a small polenta
  • 1 tablespoon sunflower oil
  • Pepper - freshly ground - to taste.

How do you proceed?

  • Put the sauerkraut in the water in the evening, and the next day drain it, wash it a little more, drain it again and chop it a little more.
  • In a large cast iron cauldron (tuci) put the cabbage to harden in oil, over medium heat
  • Stir occasionally and leave it on the fire until it softens well - if it runs out of water, don't be afraid to put half a cup in it from time to time.
  • About the time the cabbage is almost defeated, match the taste of salt (I don't think it will be the case anymore) and pepper, then add the polenta, which you do as you know best (I don't know how at all)
  • Before turning it over, incorporate the diced cheese into the polenta - stir until the latter melts and disappears
  • Cut the bacon into slices about 5 mm thick, which you cut close to the rind
  • Cut the sausages into 5 - 7 cm long pieces and cut them about every 5 mm
  • Meanwhile, heat a non-stick pan in which you toss the slices of bacon and the pieces of sausage
  • Brown the bacon and sausages nicely, turning the pieces on all sides (if you want, in the fat left in the pan you can fry a few slices of polenta, or you can "sprinkle" with the polenta).

All that remained was to do the "plating". For this you can get inspired by consulting the pages of avant-garde chefs who "reinvent" traditional local dishes. Or you can place the dishes normally on the plate. Remember that resveratrol in a glass of red wine should not be missing.
Have fun and see you healthy again!


Fasting cabbage recipe

a white cabbage of about 1 kg
a white onion
a red pepper
two tablespoons of oil
400 ml of tomato juice
about a cup of water
a bunch of dill
salt
chilli (finely chopped hot peppers)

  • How to prepare fasting cabbage recipe
  1. Cut the cabbage as small as possible and rub it with a little salt
  2. Put the oil in a pan (which can go in the oven), heat it and add the finely chopped onion.
  3. Saute the onion for a minute or two, then add the cabbage, the sliced ​​pepper, the dill, the tomato juice and add enough water to include the cabbage. Add salt and half a teaspoon of chilli or a finely chopped hot pepper.
  4. Let it boil for a few minutes and then put the pot in the oven at medium temperature for about an hour, until we notice that all the water has dropped.
  5. Serve hot with polenta next to it.

Have a good appetite!

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Comments:

  1. Midal

    I'm sorry, this doesn't suit me. There are other options?

  2. Kabar

    I apologize, but in my opinion you are wrong. I can prove it. Write to me in PM, we'll talk.

  3. Gail

    Instead, critics recommend the solution to the problem.

  4. Kagalkree

    very interesting thought

  5. Dohnatello

    I will attend just what is necessary.



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