Traditional recipes

Ribs with sour cabbage

Ribs with sour cabbage


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I cut the faithful cabbage after it drained and desalted. If it is too salty, leave it cut into small pieces in cold water.

I hardened the julienned onion in a little oil and I added the donut paste and the ribs cut into larger pieces and let it penetrate a little, for about 15 minutes.

I added the well-drained cabbage in my fists, over the penetrated ribs.

I covered the pot with a lid, put the fire on for about 50 minutes, an hour, during which time I shook the pan from time to time.

Taste the cabbage and season with freshly ground pepper, dill and thyme. Let it simmer for another 10 minutes.

Serve with cream if you like.

Great appetite!



Sour cabbage with smoked pork ribs

Sour cabbage with smoked pork ribs is prepared in the same way as sauerkraut with meat.

Ingredient:

- a sauerkraut of about 1 kg,
- 300 g smoked pork ribs,
- 3 tablespoons lard,
- a sprig of dried dill,
- 2 tablespoons broth
- 10 peppercorns, salt.

Method of preparation:

Cut a large, pickled cabbage into slices. If it is too sour, wash in water or two and drain well.

Cut the smoked ribs with mice, into thick slices of a finger.

If the bacon is too salty, it will stay in the water for a while.

Place on the bottom of the pan greased with fat a row of cabbage slices, then a row of bacon, following until the cabbage and bacon are finished.

Add a cup of water and lard.

This food is only tasty and low in fat. It should simmer for at least three hours.

When almost ready, add a few peppercorns, dried dill and watered broth.

If it drops too much during cooking, add a little water.

It is much tastier heated the next day. Serve with hot peppers and polenta.


Ingredients cabbage recipe with ribs and sausages

  • 2 medium greens
  • 200g ribs with a little fat
  • 200g smoked sausages
  • tomato paste
  • thyme or tarragon
  • salt and pepper

Recipe preparation method

clean cabbage, wash it and cut it into thin strips using a knife with a wide and long blade, or a special tool with two blades. Do not be afraid of the volume of chopped cabbage, it is greatly reduced when cooked.

CUT bacon and sausages in thin slices and put them to harden in a large pot in 2 tablespoons of oil. After 4 minutes add the chopped cabbage and water or soup, enough to cover half the volume of cabbage in the pot. If all the cabbage doesn't fit, keep the rest and add it after 10 minutes, I assure you it will take place.

Leave on medium heat for 40 minutes, stirring regularly, but not too often, especially if you have a pot with a non-stick coating.

After this time add the tomato paste, thyme, salt and a little freshly ground pepper and leave for another 5 minutes.

If at the end of the specified time you are left with too much sauce, you can add a little flour, to make it a little more viscous.


Sour Cabbage with Smoked Ribs


1. Cut a large, pickled cabbage into slices. If it is too sour, wash in one or two drops or two and drain well. Cut the smoked ribs with everything, into thick slices of a finger.
2. If the salt is too salty, it will stay in the water for some time. Place a row of slices of cabbage on the bottom of the pan greased with fat, then a row of slices, followed by the cabbage until it is finished. # 351i sl & # 259nina.
3. Add a teaspoon of water and butter. This food is only tasty and fatty and well-drained. It should be boiled for at least three hours.
4. When it is almost ready, add a few peppercorns and, to taste, a little paprika. If it drops too much during cooking, add a little water.

Finished:
- It is much tastier the next day. It rests like a pudding.


Cabbage pudding with meat

Ingredient:

500 gr. lean pork (or 250 gr. pork and 250 gr. beef), a suitable sea cabbage, a cup of rice, 100 gr. smoked ribs, 1 dl oil, 3-4 tomatoes, 1 cup sour cream, salt, pepper, thyme

The meat is washed and passed through the mincer together with the ribs. Cut the onion very finely. The rice is chosen, washed and scalded with boiling water. 2 tomatoes are cleaned of the skin and crushed with a fork. All the above ingredients are mixed in a bowl together with the spices. The cabbage is washed, cleaned on the back, scalded, then squeezed well with water, cut very thinly and soaked a little in a pan with oil (about 20 minutes). Separately prepare a suitable tray or pan in which you put 1-2 tablespoons of oil, then place three rows of cabbage alternating with two chopped. The top layer of cabbage is covered with the other sliced ​​tomatoes. Add a cup of meat juice or warm water. Put the tray in the oven for about 1 hour. How to serve Serve with sour cream on top

Among the alternatives to the recipe Cabbage pudding with meat, we recommend:


Cut the sauerkraut into slices. If it is too sour, wash it in more water. Cut the smoked ribs with mice, into thick slices of a finger.

If the bacon is too salty, it can be kept in cold water for a while. Place on the bottom of the pan greased with fat a row of cabbage slices, then one of bacon, following until the cabbage and ribs are finished. Add a cup of water and lard. This food is only tasty and low in fat. Cover, put in the oven and simmer for at least 3 hours. When it is almost ready, add the peppercorns and to taste a little paprika or broth. During cooking, add a little water, if necessary.

It is much tastier heated the next day. It is turned over like a pudding, it can be served with sour cream. Other recommended cabbage recipes


Cabbage in Cluj

Ingredient:

a medium sour cabbage, an onion, 750 g lean meat, 4 tablespoons lard, a cup of sour cream, salt, pepper, 1/2 cup of rice.

Method of preparation:

Fry the meat on the machine with lard and a little onion and simmer by pouring a tablespoon of water.

Finely chop the cabbage and simmer a little.

Grease a pan with a tablespoon of lard, put a row of cabbage, a row of meat, a tablespoon of sour cream, continue alternating cabbage, meat and sour cream. The last line must be sour cream. Add between the rows of cabbage and meat the rice boiled in salted water and well drained.

It goes well with salt and pepper. Put in the oven.


Pickled cabbage - a source of probiotics and the only plant food that contains vitamin B12

Cabbage is the undisputed queen among vegetables with beneficial properties for the body. It has been and still is used as a universal remedy, due to its anti-tumor, antioxidant and anti-inflammatory therapeutic qualities. It is a good remineralizing and toning.

Any vegetable is preferable to eat raw, but cabbage is just as good after preservation. History The construction of the Great Wall of China (a stone "snake" spread thousands of miles across Asia) was also possible because of sauerkraut, a staple food for slaves. Chinese doctors recommended that workers be fed daily with pickled cabbage, along with dill, larch, cumin seeds and juniper berries, as well as a little rice and soy.

A thousand years ago, the recipe from China was taken over by the people of Russia, who had experience in the field, picking wild herbs. More sympathetically, Europeans waited for some time, especially embarrassed by the smell of pickles, but eventually capitulated, appreciating it at its fair value. A captain of the British fleet, named James Cook, introduced sauerkraut to the menu of long-distance sailors, thus saving them from avitaminosis.

Vitamin storage Pickled cabbage contains many vitamins, trace elements and mineral salts, ascorbic acid, vitamin C (moderate heat treatment promotes an increase in the amount of vitamin C), folic acid (it is contained mainly in the outer leaves, green in color), magnesium (restores vitality in overworked people). Dietitians believe that for some patients, sauerkraut is more useful than fresh cabbage, due to the fact that lactic acid bacilli produced in the fermentation process enrich it with vitamins B1, B2, B3, B6 and B9.

Pickled cabbage is the only plant food product that contains vitamin B12, which removes fatigue and anemia, helps fight aging. Vitamin B12 deficiency is most common in convinced vegetarians and the elderly. It causes palpitations, weakness, memory loss and hearing loss. In 1948, an antiulcer substance was discovered in cabbage: vitamin U, which protects the lining of the gastrointestinal tract from ulcer formation and helps treat ulcers. There are other vitamins and trace elements, minerals, carbohydrates and organic substances that stimulate the production of gastric juice and bile secretion.

Intestinal Stretcher Some diseases of the liver, kidneys and musculoskeletal system are aggravated by the intoxication of the body with toxins, eliminated by putrefactive bacteria, and with residual products of intestinal fermentation. Pickled cabbage is a good remedy for their detoxification. Useful bacteria that appear in sauerkraut in the fermentation process restore the activity of intestinal villi, disturbed by dysbacteriosis, cabbage being an extraordinary source of probiotics.

More than 10 billion beneficial bacteria are found in about 150 grams of sauerkraut, having a very important role in maintaining the health of the intestines and the efficient removal of toxins from the body. Pickled cabbage also promotes the digestive process in people with decreased motor functions of the intestines. Researchers say that sauerkraut does not lose its qualities during cooking. Moreover, prepared by suppressed boiling, it can be consumed to heal the membrane of the intestinal mucosa, in patients who are not allowed to eat cellulose. Pickled cabbage improves digestion, removes residues from the body and activates enzymes that neutralize carcinogens.

External treatments:

Injuries, burns, blows and inflammation. The affected places are bandaged with sauerkraut porridge (obtained by crushing), placed between 2 layers of gauze, which is changed 2-3 times a day. If an unbearable burning sensation occurs, the cabbage is mixed with a little boiled and cooled water.

Acne. Pickled cabbage leaves are applied daily to the affected areas. The compress is kept for 25 minutes, then the skin is washed with cold water. The cure lasts 1.5-2 months.

Headache. They can be diminished with gauze wrapped in gauze. It is applied in the areas behind the earlobe and on the temples, then the head is tied with a towel. If the pain is frequent and unbearable, drink 100 ml of die, three times a day.

Internal treatments:

Bronchial asthma. It is recommended to eat salads of sauerkraut, onion and garlic daily.

Periodontitis. 6-8 times a day chew well 3-4 tablespoons of finely chopped sauerkraut, and between chewing procedures rinse your mouth with a warm die.

Heartburn (heartburn). Before each meal, eat 2-3 tablespoons of finely chopped sauerkraut. CABBAGE DEATH

Gallstones, gastritis with low acidity, giardiasis. For 2-3 weeks drink 150 ml of die, 3 times a day, 30 minutes before meals. Then, if the stones are small (smaller than a grain of corn), after consultation with the specialist, you can use the method of grandparents. Mix one liter of mill with 400 g of crude oil and juice of 4 lemons. Nothing is eaten 24 hours before the procedure. Starting in the morning, drink 100 ml of the preparation every 25 minutes. The method can cause pain, so a warm compress should be used on the liver throughout the cleansing, or a No-Spa pill. For 4-5 hours, the body responds with diarrhea, during which time the gallbladder cleanses of stones. After the procedure, for 2 weeks, drink chamomile tea and fennel. Two tablespoons of ground fennel seeds boil for 10 minutes in a liter of water, add 2 tablespoons of chamomile flowers, cover with a lid and remove from heat. After 25 minutes, strain it and pour another liter of water over the plants and bring to the boil. After cooling, strain and mix all the liquid obtained. Drink during the day instead of water.

Hemorrhoids. Drink 100 ml of heated die, 3 times a day, before meals. When hemorrhoids are associated with bleeding, drink a glass 2-3 times a day and eat fresh or pickled cabbage salad daily. lAvitaminosis and asthenia. Mix a glass of millet and tomato juice, add 150 ml of plain water, a tablespoon of honey and a tablespoon of lemon juice. Drink a glass 1-2 times a day, between meals, until the situation improves.

Hoarseness, dry chest pain. Mix equal parts of mill and plain water. Drink warm liquid 2-3 times a day.

Diabetes. 3-4 times a day, 30 minutes before a meal, drink 1/3 cup of millet, diluted with water, in a ratio of 1: 1, for 21 days. After a 7-day break, the treatment is repeated until the situation improves.

Constipation. 1. Dissolve 2 teaspoons of coarse salt in 250 ml of mortar and drink in the morning on an empty stomach. If necessary, the procedure is repeated the next day, also in the morning. 2. A glass of millet (250 ml) is mixed with a teaspoon of yeast or 4 g of buckwheat and drunk hot, in the morning, on an empty stomach.

Diarrhea. It is recommended to consume the mixture of equal parts of freshly squeezed tomato juice and cabbage dies.

Liver disease. Drink the mixture from the previous recipe, 100 ml, three times a day, between meals, for 6-8 months.

Gastritis. Drink hot daily before main meals. First drink 100 ml, then gradually increase the dose to 2 glasses a day.

Hangover. Grate on a grater with very small holes or chop 3-4 large onions with a food processor. A glass of onion porridge is mixed with 3 glasses of millet, a tablespoon of tomato paste, black pepper, salt and sugar to taste. First drink half a glass, then drink the rest during the day. If you find it very concentrated, dilute with a little water. Ancient recipes for preserving cabbage In order to obtain sour cabbage, not only tasty, but also with many therapeutic effects, it is good to remember a few rules used by ancestors. Put the pickled cabbage on full moon days.

Do not approach the cabbage if you are not in a good mood or you do not feel well, you are ill.

1. Usually, 10 kg of cabbage and 1 kg of carrots and 250-350 g of salt are added to 10 kg of cabbage. Carrot enriches the composition with vitamins and serves as a source of additional glucose that participates in the fermentation process. Salt promotes the extraction of juice and the formation of dies, regulates the rate of fermentation, is also a natural preservative. Too much salt prevents the activity of microorganisms, and the cabbage becomes too salty, but insufficiently pickled. Under no circumstances should aluminum or galvanized sheet metal be used!

Their material in contact with the acidic environment produces toxic chemical combinations.

2. If the cabbage is pickled whole or cut in half, keep 1.5-2 times more vitamins. For every 10 kg of cabbage you need 200-300 g of salt. The bottom of the vessel is covered with the first sheets in which the heads are wrapped. Put whole or halved heads in layers, chopped cabbage mixed with a pinch of salt and grated carrot on a grater with large holes. Add apples, quince, sea buckthorn, slices of sugar beet or beetroot, wicker berries, calin, scorch, dill seeds or cumin. The remaining salt is dissolved in the amount of water needed to fill the vessel. The cabbage is covered with a layer of leaves and a piece of folded cotton cloth, a ceramic plate of suitable size, with a weight on top, is placed on top, and it is kept in a place with a temperature of 18-22 degrees. The foam is removed daily, a clean stick is removed in a few places to remove the gases. The plate must be permanently covered with dies. When the mill clears and the fermentation process ends, the cabbage moves to the cold.

3. Cabbage mill is also preserved for the period when the cabbage is finished. Leave to cool in a jar covered with a cotton towel for 3-4 hours to rinse, then strain through a coffee filter or 4 layers of gauze. Bring to 80 degrees C, over high heat, in an enamel bowl (do not boil!), And immediately pour into sterilized bottles or jars with thread. Store in the refrigerator.

4. In cases of gastritis, pancreatitis, ulcer, kidney and liver disease, sauerkraut without salt is used. In an enameled bucket put a layer of chopped cabbage mixed with grated carrot, then a layer of finely chopped onion and garlic, and a layer of cabbage and so on until the bowl is filled to 4/5. Pour hot water over the cabbage and place a plate and a weight for pressing. Keep the bucket warm, insert a stick to the bottom daily to remove gas, and remove the foam. After finishing the fermentation process, the cabbage is kept at a temperature of 2-8 degrees.


Cabbage with smoked ribs is a very consistent dish for which you need smoked meat. Peel a squash, grate it and chop it finely. Sprinkle with salt and squeeze with your hands to soften. Heat the oil and cook, finely chopped onion, ribs cut into suitable pieces, grated carrot and bell pepper, cut into small cubes.

Add the cabbage and cover with hot water. Let it boil for about an hour, until the water drops. Then put the peeled and grated tomatoes, the broth and to taste: salt, pepper, thyme, paprika. Stir and put the dish in the oven for another 25-30 minutes.

Cabbage with smoked ribs is served hot with hot peppers.
The source of this recipe is the culinary blog Truedelights.


Video: Πως φτιάχνουμε προβιοτικό λάχανο τουρσί . (July 2022).


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