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1.Cut the onion (not necessarily very chopped) and fry it, soon put the rice in the pan and then put the minced meat with the onion and rice for a few minutes until the meat changes color. thyme and dill salt content.
2. Cut the cabbage very finely. Add a little thyme and dill salt and knead a little (you will notice that it decreases in volume). You can also use sauerkraut, but I prefer raw cabbage
3. Put the ingredients together in the clay pot in successive layers, then pour the broth and a little water, garnish with a few slices of tomatoes and put the pot in the oven with the right heat for about two hours.
Serve with sour cream
Cabbage from Cluj
1 sweet or pickled cabbage, 1 kg minced pork, 1 onion, 1 cup rice, oil (lard), 200 ml tomato sauce, sm & acircnt & acircnă, dill, salt, pepper, thyme, paprika.
Finely chop the onion and simmer in 2 tablespoons oil and 2 tablespoons water. When it becomes translucent, add the minced meat and a pinch of salt. Boil the rice halfway in water with a little salt. When the meat has softened well, add the drained rice, 1 tablespoon tomato sauce, 2 tablespoons sour cream, hot and sweet paprika, salt and pepper to taste. Mix the meat and rice mixture well and set aside.
Peel a squash, grate it and chop it in two tablespoons of oil. Stir often so that it does not stick to the bottom of the pot. After 2-3 minutes, turn off with a cup of hot water and leave on the fire until the water drops and the cabbage softens. Add finely chopped dill, a tablespoon of tomato sauce, salt, pepper, thyme.
In a heat-resistant bowl pour 2 tablespoons oil, 2 tablespoons sour cream and 3-4 tablespoons tomato sauce. Then place in layers: half the sauerkraut, tomato sauce, all the mixture with meat and rice, tomato sauce, and finally cover with the rest of the cabbage. Spread a layer of tomato sauce on top again and add a few slices of smoked bacon, for extra flavor or tomato slices.
The food is placed in the tray, put in a well-heated oven and keep for 30-40 minutes or until it starts to bubble on the edges and brown nicely on the surface. Cluj cabbage is served hot, with sour cream and polenta.
The cookbook printed in Cluj in 1695
The historian József Lukács translated the "Cookbook of the profession of cook", the cookbook printed in Cluj in 1695, also making an admirable introductory study. Being the first cookbook published on the current territory of Romania, it is an important document about the way of life and diet of the Transylvanians from the 17th century.
The printer of this book, Miklós Misztótfalusi Kis, was born in 1650 in the village of Tăuții de Jos (today in Maramureș County) in a family of serfs. He overcame his condition through education, becoming a teacher at the school in Făgăraș after graduating from the Reformed College in Aiud. In 1680 he left for Amsterdam to learn the trade of printer because he wanted to take care of the publication of a new edition of the Bible. In 1693, in order to supplement his income in order to open his own business, Misztótfalusi Kis printed popular and accessible books, as was the cookbook. But he is only the typographer of the book, the author being Sofia Tofeus, the daughter of the Reformed bishop Mihály Tofeus and the wife of the priest József Felfalusi. Sofia is thus the first woman in Transylvania and also the first on the current territory of Romania to whom a book was published. The books and manuscripts in the library of Princess Anna Bornemisza (1630-1688) formed the basis of this wonderful collection of recipes by Sofia. In 1695 Misztótfalusi Kis published an added edition of the book, and that text was republished in many editions even a century later. The proof that Sofia Tefeus is the author of the first book dates back to 1772 when the collector Susanna Bethlen ordered a copy of a copy of the first edition of the "Cookie Book" which had printed the author's name and the year the book was published.
The recipes are simple, but at the same time, extremely refined. The wording in the text is extremely tasty, it is a pleasure to read these recipes. Even if lemons were gifts that only aristocrats allowed on holidays, there are few recipes (especially those with game, sugar or exotic fruits) that were not accessible to ordinary people.
All parts of an animal were used in the preparation of food, nothing was wasted. However, there were big problems related to the preservation of meat, the people of that time being certainly more resistant to the consumption of spoiled meat, because the reports of the time show that it is difficult to preserve, sometimes even after it began to get suspicious appearance or smell. The 334 recipes include dishes that attract the attention of any gourmet or curious about gastronomy: the famous cabbage à la Cluj, steak with must, almond cake, crayfish with cream, zucchini with milk, peas with milk, donuts, porridge of roses, lemon balm with sugar or even almond milk.
Reading Sofia Tofeus' cookbook is a great joy, the introductory study of the historian József Lukács being beyond the delight itself, a wonderful foray into the life and plate of the Transylvanians of more than three centuries ago. The recipes are extraordinary and worth testing, and the book must be scrolled from one end to the other.
Bring the beer to a boil until it boils. Break one or two eggs in a bowl, mix them well with cold beer, then thin with hot beer. Add salt and serve by sprinkling the mixture with bread cubes cut from slices of toast in butter. If you want, put cream instead of eggs. If the beer is too vinegary, straighten it with water. ”
Boil the porridge in clean salted water. When it has boiled well, take it out on a plate or in a flat bowl and let it cool. Then cut it into long strips, which you put in a bowl. Sprinkle these pieces of porridge with milk made from walnuts strained through a sieve or spoon with a sieve. It's a pleasure to eat it. And if you want to make it with milk, pour boiled but cooled sweet milk on the porridge. Take it to the cold table.
And make the walnut milk this way: clean the walnut kernel, crush it well in the mortar. Mix with clean warm water and pass it through a sieve. Pour this over the porridge. It's a very good food, who likes it. "
Source: Cookbook. The cookbook printed in Cluj in 1695. Translation, introductory study and explanatory notes by József Lukács, GastroArt Publishing House, Bucharest, 2019.
Cabbage a-la-Cluj in a clay pot - Recipes
More Transylvanian food than that is impossible! Good thing they didn't change his name too cabbage in Cluj-Napoca! What would it sound like?
Well, this cabbage is a better dish and if you don't have the patience, it's better not to start with it. It takes about two hours and oleacă but on the other hand the result is really spectacular. I say it's worth it.
For 10 servings, ingredients would be as it is told: 2 sauerkraut, 1kg of turkey meat (pork or a mixture of beef and pork would have worked better but…. cholesterol…), 250g kaizer (we really can't avoid it) 200g rice, 1 liter of broth, 100ml oil, 2 tomatoes, salt, pepper, hot paprika, thyme, green dill. Some people add an onion and a pepper when they cook the meat, it's not bad but I refrained.
Preparation of it is somewhat meticulous, for the cabbage must be finely chopped, then kneaded with a little salt, sprinkled with green dill, and then hardened in half of the oil we have at our disposal.
When we harden it, it's not bad to give it a country of pepper and thyme, because the cabbage is very friendly with the two.
Until we stuff the cabbage with rice, we can also boil the rice in salted water or with a spoonful of "Spice", you know, that thing without dyes and preservatives…
The easiest thing would be to grind the meat, but, being a handle prepared in the days of butchers, who chopped it from a steak or a knife, I chose to make them and I did very well.
After grinding the meat, season it with pepper, paprika and salt.
We do the same with the kaizer and then we fry it for about 8 minutes in the remaining oil.
Place the turkey meat over the almost fried kaizer and let it cook over low heat until almost all the liquid it leaves evaporates.
When ready, mix the meat with the rice and let them rest for about 5 to ten minutes.
Then we take a clay pot or one we have, even an enameled tray facing it, and we place in it the cabbage and the rice mixture with meat in somewhat equal layers. We start with cabbage, then meat with rice and meat again… It is important to start and end with cabbage.
Then sprinkle with plenty of broth, decorate the work with slices of tomatoes and bake everything for about 75 minutes.
That was. It can be served with sour cream and hot peppers and even in the company of a lump of polenta.
# MaiSănătos: cabbage from Cluj
We are sure that many of you have eaten Cabbage in Cluj at least once, so today we present this recipe that bears the name of the county where we were born. In case you didn't know, in Cluj County there are the lands where we cultivate the seeds from which, then, we extract the Elixir oils and, also here, there is our factory. We recommend that you use cold-pressed sunflower oil or rapeseed oil when preparing this recipe, because in addition to the fact that you will get a meal rich in Omega 3, it tastes much better.
- 500 g of minced meat, a mixture of beef and pork
- 750 g of finely chopped sauerkraut
- 150 g of rice
- 100 ml of broth
- 100 g of cream
- 2 onions or rape cold pressed Elixir
- salt pepper.
Preparation: In a bowl put 500 ml of boiling water, add salt, and after the water starts to boil, add the rice. Meanwhile, peel the onion and cut it into small pieces. Put two tablespoons of rapeseed oil and two tablespoons of cold-pressed sunflower oil in a frying pan, add the onion and sauté until it becomes glassy. Add the minced meat over the onion and season with salt and pepper. Once the rice and meat are ready, take a thermal pot or a tray and place the composition in it, as follows: a layer of chopped cabbage, a layer of boiled rice, a layer of meat, another layer of rice and then more one of cabbage. Put the broth on top and put the tray in the oven for 30 minutes. Then take it out, put cream and a tablespoon of cold-pressed sunflower oil on top and put it in the oven for another 10 minutes.
Why is this recipe a #Healthier choice?
Elixir cold-pressed sunflower seed oil, obtained 100% from cold-pressed seed, is a substantial source of Omega 3, Omega 6 and Omega 9, which are essential fatty acids for the proper development of the body. At the same time, it is a rich source of vitamin E and K. Its nutritional composition contributes to the supplementation of essential fatty acids, which the body cannot produce on its own. Vitamin E works as an antioxidant, preventing cardiovascular disease, having a role in cell regeneration and stimulating immunity, but also protecting the skin. Unsaturated fats are a source of energy and are part of a healthy diet, preventing insulin resistance. We recommend that you consume in the morning, a tablespoon of cold-pressed sunflower oil, on an empty stomach, to stimulate bile function, whiten teeth, optimize blood flow and for the tonic effect on the body. It can be used to prepare any type of recipe, whether we are talking about frying potatoes, baking cakes, a chicken salad or even a sophisticated recipe. More about the benefits of sunflower oil can be found here!
Cold pressed rapeseed oil helps to lower "bad" cholesterol in the blood, the proper functioning of the heart and brain, reduce inflammation, but also the normal development of the body, thanks to the high concentration of Omega 3 and Omega 6. It is considered , by nutritionists, as one of the healthiest cooking cooking oils, due to its properties. Because it has a neutral taste, it can be used to prepare any type of recipe.
We hope you like our recipe today and, don't forget that, we are waiting for you with new offers in the online store!
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 destaturati & # 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 do this with sweet cabbage but sauerkraut is healthier if you cook it than sweet 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 way 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, for 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.
From the pantry of the Swabians from Banat
Unlike the Saxons (Siebenbürger Sachsen), whose colonization in Transylvania began in the 12th century, the Swabians from Banat (in German Banater Schwaben) emigrated to Banat 300 years ago, coming from different regions of southern Germany and Austria.
We are certainly talking about two German ethnic groups, but which come from two different areas and have settled in different areas of the country, as a result, although they have many things in common in the kitchen, they are not necessarily identical. Each with his own story! And the story of the Swabians has been woven since the 18th century, in the western part of the country.
A short look through the Swabian's pantry shows us without fail the basic ingredients of their dishes: potatoes, legumes, goulash, sauerkraut, sausages, smoked meat, pasta with or without potatoes and eggs, apricot and plum jams, compote . And lots of cream in the fridge! A specific feature of Banat dishes are the sweet sauces - părădaisă (red) sweetened with honey or sugar. And the soup (soup) - preferably chicken (rather rooster) in the yard - is never missing from the table on Sundays or holidays. As Swabian cuisine is much closer to what we know from the Austro-Hungarian Empire, their menu does not lack schnitzels or goulash (usually only meat, unlike the Hungarian one which also has potatoes or egg flour dumplings) , with a slightly more Viennese touch.
We have chosen to tell you about some of the most interesting Swabian recipes, which are still part of the menu of many people from Banat.
Strudlknedle or covered in crumps it's a recipe as elaborate as it is simple. The ad-literam translation from German would be "strudel-dumpling", because we are talking about a strudel filled with cheese, steamed over a potato stew. Simple, right? It is a recipe with few ingredients, in fact, that even the least wealthy could afford, but the way it is cooked, for a long time in a clay pot, makes this food special. And unique, we might say. The stuffing for the blanket (strudel) consists of fresh cow's cheese mixed with a little telemea, eggs and dill to taste. The blanket, rolled in the shape of a snail or spiral, is boiled over the potato stew with smoked meat, seasoned with paprika, bay leaves, salt and pepper.
Spätzle are the Swabian pasta, made of fresh eggs and flour. The dense dough is allowed to fall directly into the boiling water, as we do with semolina dumplings. The pasta has an irregular shape, is long or short, thick or thin. It is eaten in meat sauces or even plain, in a pan with butter and cheese or with walnuts and sugar.
Brotsuppe (bread soup) is a meat and vegetable soup with bread hardened in onion lard. The toast is added to the soup, which is then seasoned with egg yolk and cream. Green parsley or chives can be added.
Soup with semolina dumplings- on the model of who was first, the egg or the hen, it is quite difficult to say who invented the chicken soup with semolina dumplings, but the truth is that it can be eaten after crossing the mountains in Transylvania and to the sources of the Danube. Since it is mentioned in Austrian cookbooks, and they brag about it to tourists, we leave it to them.
Țușpais - Ciușpais - Zuspeis with cream and dill is a German dish taken from the cuisine of Banat from the Swabians in the region. In German, Zuspeis means garnish. It is usually made from pumpkin in early summer, but the white sauce is specific, with a slight garlic flavor and most of the time, with fresh dill. It can also be made with potatoes or cauliflower and we could say that it is one of the rare "white" recipes, given the passion for paprika of the locals.
An autumn-winter dish is without a doubt bratwurst und sauerkraut, the traditional sauerkraut with sausages. German sausages are made of pork and less often of beef or veal. The name is derived from the Old High German Brätwurst, from arm- finely chopped meat, and Wurst, sausages. And the network of sauerkraut is extraordinarily simple. Finely chopped cabbage, salt, dill and hot peppers, left to ripen. The more, the more sour.
Kaiserschmarn is a cake that we find from the Swabians from Banat to Austria, and the name translates exactly like this: the broken pancake of the emperor. Which, by the way, is: a broken pancake, powdered with sugar and jam on top. It seems to be due to the existence of a mistake by the chef at the Austrian Court. That didn't stop the cake from being highly appreciated by others, becoming Franz Josef's favorite dessert. Or at least that's what the Austrians tell us now!
And the famous ones also come from them Apfelstrudel and Linzertorte, which the Swabians from Banat continue to prepare, without having intervened too much in the original recipe. To be honest, there are few girls who still spread the strudel sheet at home, as big as the tablecloth and thin so you can read the newspaper through it. But when it comes to Apfelschoberl, which many of us know by their Romanian name, apples in the hood, things are unchanged! A thin dough, almost like pancakes, gently coats the apple slices which are then fried like a regular bread, in butter or oil.
Chef Paul Siserman recommends “Cabbage à la Cluj”
Did you know that & ldquoVarza & agrave in Cluj & rdquo is the oldest recipe printed & icircn in a cookbook, somewhere in the late seventeenth century? Did you know that cabbage was a staple food of the Transylvanians in the 16th and 7th centuries? According to the Cluj historian and publicist Luk & aacutecs J & oacutezsef, cabbage was so popular among Transylvanians from all walks of life that some nobles said it represented the coat of arms of Transylvania.
& Icircn Transylvania, at the end of the 16th century, was published & bdquoThe cookbook of the chef of the prince of Transylvania & ldquo, the oldest recipe book in the region. Among its tabs, without being a surprise to anyone, there are many recipes that have cabbage as an ingredient: from pickled, to natural, with or without meat, to pies. The famous recipe for & bdquovarză & aacute in Cluj & ldquo nowadays appears published & icircn 1695, & icircn the work & bdquoCarte de bucate de la Cluj & ldquo.
Without having to get a copy of this culinary specimen, here is how you can prepare the cabbage & agrave recipe in Cluj, & icircn your kitchen (2017).
500 g smoked meat (sticks or ribs)
750 g pickled cabbage, finely chopped
Fermented sour cream (minimum 25%)
Put the ciolan or ribs to boil in an pot of water where we add salt, pepper and 2 bay leaves. It is taken off the fire when it easily detaches from the bones and we chop it with the knife into large pieces. Peel a squash, grate it and squeeze the oil. When the vegetables are hardened, add the sauerkraut (previously cut into slices). Let it cook for 3-4 minutes, then add the rice, meat and thyme. We mix.
Put everything in a heat-resistant dish and add the water from boiling the meat to cover the mixture. Then, everything goes into an oven preheated to 180 ° C, approx. 25 minutes (app. Time for boiling rice).
When serving, add, for flavor, a tablespoon of fermented sour cream and hot pepper flakes.
Next time, be inspired by the kitchen and the life!
Cabbage from Cluj
When the onion becomes transparent, add the minced meat and fry together.
Boil the rice separately. When cooked, add over the mixture of onion and minced meat.
Add 2 tablespoons of tomato paste, salt and pepper and cook for another 10 minutes.
In a heat-resistant dish put a layer of finely chopped sauerkraut, over the cabbage add a layer of meat and rice mixture. Alternate the cabbage with the mixture of meat and rice, the last layer being cabbage. Put 2 more tablespoons of tomato paste over the last layer of cabbage, spread evenly over the entire surface.
Cluj Cabbage Recipe or Layered Cabbage, a recipe with a tradition in Romanian cuisine
For when we want sarmale and we don't have time, or the desire to fold, we can confidently use the recipe of Cabbage from Cluj or Cabbage in layers, which is prepared much faster and the taste is similar to that of sarmales.
The Cuj Cabbage Recipe is a traditional recipe from the Transylvania area, with the same ingredients as The classic sarmale recipe, only that they are placed in layers. It can be prepared with sour cabbage, as well as with fresh cabbage, and both variants are just as delicious.