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Cabbage in Cluj

Cabbage in Cluj


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Cut the cabbage into strips and place in a large saucepan with a little oil and a cup of water. Add salt and oregano and leave to harden. The cabbage will drop a lot. Always stir so that it does not stick to the bottom.

Cut the onions into small pieces and fry them in oil. Add the minced meat and a pinch of salt. When the meat has changed color, add the tomato and thyme paste. Bring to the boil for 2-3 minutes then set aside until set.

Boil the rice in water with a pinch of salt. When it is boiled, put it in a strainer to drain the water.

MOUNTING

Put in a tray a layer of 1/3 of the amount of sauerkraut and spread well. Over the cabbage add half of the minced meat and spread evenly. Put half of the boiled rice over the meat and put 150 gr of sour cream over the rice.

Repeat the operation once more and finish with a layer of cabbage and 100 g of sour cream.

Cover the tray with aluminum foil and put in the oven at 250 degrees for 30 minutes.

Serve with sour cream.


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Cabbage à la Cluj with smoked. The traditional recipe

This recipe also uses smoked meat and sausages, so the taste is special. Whoever wants, eat with hot peppers, cream and polenta.

Ingredients

  • 500 g minced pork
  • 1 cabbage of the right size
  • a few slices of smoked sausage
  • 100 g of rice
  • 200 ml of tomato sauce
  • salt
  • pepper
  • oil
  • paprika, to taste
  • 1 onion
  • chopped dill to taste

Method of preparation

Heat a tablespoon of oil in a pan, chop the onion and fry it, then add the minced meat. Season with salt and pepper to taste. Meanwhile, boil the rice with a pinch of salt and when ready, drain.

After browning the meat, add the rice, 2-3 tablespoons of tomato sauce, paprika, dill and season with salt and pepper.

Mix well and set aside the composition. Chop the cabbage, season with salt and fry in oil in a saucepan. From time to time, add a little hot water and stir so that it does not stick. You take it off the fire when it has softened and all the water has evaporated. Mix the dill with some of the tomato sauce, salt and pepper to taste.

Prepare a tray, sprinkle with oil and add a few tablespoons of tomato sauce. Put half of the cabbage mixture, sprinkle with tomato sauce and place the meat composition. Over it, put the remaining tomato sauce and the rest of the cabbage.

Place a few slices of smoked sausage, as desired, and place the tray in the preheated oven until browned.


Cabbage in Cluj is a traditional dish, specific to the Transylvania area, which any housewife must learn to make. It is delicious and made very quickly. In 50 minutes you have a delicious Cabbage from Cluj, only good to eat. Here is the recipe step by step!

Cabbage from Cluj - step by step recipe

How to make Cabbage in Cluj

A dish based on cabbage and meat, the traditional dish is only good to eat during this period. Fortunately, it is a recipe that you can make at home, quickly and easily. Here are the steps you need to follow to make cabbage in Cluj!

Boil the rice in salted water. Finely chop the onion and fry in a little oil. When the onion becomes glassy, ​​add the meat and season with salt and pepper.

All the above compositions are placed in an oven tray as follows: a layer of chopped cabbage, a layer of boiled rice, a layer of meat, another layer of rice and then another layer of cabbage.

Pour the broth on top and bake for 30 minutes. Remove, pour the cream, then put the cabbage in Cluj for another 10 minutes.

3.5 / 5 - 5 Review (s)

Szekler cabbage named "a la Cluj"

For gourmets, Cluj cabbage is a treat for the senses. Bring together the cabbage, sweet or pickled, and the fat of the pork, temper the rice, but overcook the cream. In short, a real caloric bomb that, on top of that, has nothing to do with Cluj. Apart from the name.

Cabbage in Cluj is actually a Szekler food, first written about at the end of the 17th century. It is attributed to the Franciscan monks from Șumuleu Ciuc, where at that time was the largest Catholic institution in Transylvania, and many consider it a variant of hardened cabbage, although there are rumors that it is actually unrolled cabbage rolls.

The recipe was printed in 1695 in Miklos Misztotfalus's Cluj Cookbook, which caught on very well with the public, as evidenced by the frequent republishings in the following years.

If we follow the recipe, it should be cooked only with pork and lard, while nowadays the product has been seasoned with oil and beef. Otherwise, even now, as then, the taste of Transylvania comes from smoking: smoked ham or kaiser and smoked sausages.

But pay close attention to sauerkraut. Don't be fooled when you buy it from the market. Cabbage should be pickled, not chemically soured, with lemon salt, colored and soaked in scalded water. And don't forget the other tastes of Transylvania. Paprika (or our traditional paprika) cannot be missing from the story, just as thyme should not be omitted. Optionally you can also use cumin, but it depends entirely on the pleasure of each. As with hardened cabbage, the more intense the taste, the fresher the thyme and dill.

Then. it all comes naturally, as can be seen below:

Grease the bowl with lard, place a layer of finely chopped cabbage, meat and rice, plus sausages and ham. Depending on how salty the cabbage is, add salt or not. At the end, put a layer of cream. Either before entering the oven or directly in the plate. Or best before and when served. And don't worry too much, in 30 minutes, in a preheated oven and put on high heat, the Cluj cabbage is ready. With fresh bread or polenta. A! Keep the hot peppers and wine, because they fit perfectly.

Life as a Franciscan monk, what more! No worries about calories, no cholesterol! Hallelujah!

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Paul Dan

Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please our senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.

I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many French fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than a grilled carp compared to some fishfingers or squid rounds?

For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.


Cabbage from Cluj

  • 500 g minced meat, mixture of beef and pork
  • 150 g of rice
  • 100 ml tomato broth
  • 2 onions
  • 750 g finely chopped sauerkraut
  • oil
  • 100 g cream
  • salt pepper

Boil the rice in salted water.

Finely chop the onion and fry in a little oil. When the onion becomes glassy, ​​add the meat and season with salt and pepper.

All the above compositions are placed in an oven tray as follows: a layer of chopped cabbage, a layer of boiled rice, a layer of meat, another layer of rice and then another layer of cabbage.

Pour the broth on top and bake for 30 minutes. Remove, pour the cream, then put the cabbage in Cluj for another 10 minutes.


Cabbage in Cluj

This recipe is a traditional one, also known as "scattered sarmale" because the composition is exactly like sarmale with the difference that no sarmale is made, the cabbage is mixed with the meat.

  • 1 large cabbage
  • 700 gr mixed minced meat
  • 1 large onion
  • 1 bell pepper
  • 1 tbsp
  • 2 tablespoons rice
  • 150 ml broth
  • oil, thyme, pepper, salt
  • optionally a few slices of kaizer or smoked ribs

First we solve the cabbage, we cut it faithfully, then we add salt and let it sit for a while. Meanwhile, peel the onion and finely chop it, do the same with the pepper. Rub the cabbage a little with salt to soften it and heat it in 2-3 tablespoons of oil. At the end add thyme and pepper.

Heat the onion and pepper, then add a tablespoon of paprika and leave for a minute.

Put the meat and mix lightly. Let it boil with a lid until the juice left by the meat decreases and it starts to brown. Season with salt and pepper.

Boil the rice separately and strain it then mix it with the meat.

In a yena bowl or a thicker pan put a little oil, then a layer of cabbage, a layer of meat, a little broth, we repeat, the last layer must be cabbage.

Put a few slices of tomatoes and kaizer on top and add half a cup of water.

Put in the oven over low heat for about an hour.

Serve with sour cream and hot peppers, possibly with polenta. It is a consistent and very tasty food!

And in another version with slices of smoked sausages and donut on top.

You can use uncooked rice that you add when the meat is ready.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Video: Eating Stuffed Cabbage and Wandering in Cluj-Napoca Romania E032 (October 2022).