Traditional recipes

Baked ribs with potatoes and sauerkraut

Baked ribs with potatoes and sauerkraut

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I cut the potatoes lengthwise, boiled them in half in salted water, greased a tray with 2 tablespoons of olive oil, cut the ribs, seasoned them with salt, freshly ground pepper and breaded them with garlic. . I put everything in the preheated oven covering them with aluminum foil.

In a separate tray I put the onion which I cut into slices and I salted it over which I added the semi-boiled potatoes, I seasoned them, I covered them with aluminum foil and I put everything in the oven, after about 1 hour half. I discovered the ribs to brown a little, I left the potatoes for about 45 minutes and in the last 15 minutes I left the tray without foil.

I served everything with sauerkraut.

Good appetite! :)

Tempered sauerkraut with oven-smoked ciolan & # 8211 delicious recipe from Romanian cuisine & # 8211 easy to prepare, without complicated steps.

I recently received 2 pieces of smoked pork chop in the house, so I remade the presentation pictures of the recipe, but I also took advantage of this to make the recipe in the video version. You will find a link to the YouTube channel at the end of the recipe.

When I receive pork dishes from my husband's cousin, I try to make them as valuable as possible, because they are very tasty, obtained from pigs raised with natural food. We also have the best smoked pork bacon we have ever eaten from them. For all those who want the recipe, they will be able to read it here.

What could be more suitable for lunch on a frosty winter day than a sauerkraut with smoked ciolan? I am very greedy and I think that after a certain age this will be seen. Until then, I make more profit (a little) and I shake my head & # 8230 I hope you approve of me, tell me that you can't resist such a portion either!

Cabbage seasoned with smoked ciolan, meaning the best recipe for smoked cabbage, is waiting for you to discover it in this post.

My baby is not eating stewed cabbage or any other type of cabbage at home. Not the one on the stuffing. Not to see cabbage thread on the plate!

But, when he was little, my husband went to take him to kindergarten after lunch. He usually took him to kindergarten and his grandmother took him. But Grandma was in the hospital, I was in the office, so Atti went to pick up the baby. And, not knowing the rules of the house, he went straight into the dining room, where our child was eating stewed cabbage. And he left nothing on his plate. The educator told us then that in kindergarten she eats everything she is given (except chicken liver).

Well, for a year I tricked him into eating at home stewed cabbage telling him that the kindergarten cook gave us a home for him. He was a sweet child and everyone liked him in kindergarten, so the trick lasted a year, as long as he stayed in that kindergarten. When we changed the location, because we moved, he didn't want to eat cabbage at the new kindergarten either. After a few years I found out that Harry eats hard cabbage with such lust. She had "fairy dust" for children who want to be healthy and smart.

In conclusion, dear mothers, find out what tricks teachers use, maybe they are useful in situations like this.

Coming back to sauerkraut hardened with smoked ciolan I have to tell you that I can't imagine the winter or the cold days without this food.

You can find more recipes for sauerkraut here: with duck, with Hungarian style pork, with sausages or simple & # 8211 fasting recipe. They are all very good.

Sometimes I do special sauerkraut with smoked ciolan and for our visiting friends. He even asks me if I'm preparing for the weekend, with the promise that they'll bring me a bottle of good wine.

Here's what you need and how to prepare for it sauerkraut with smoked ciolan & # 8211 recipe presented step by step:


1 red bell pepper or kapia

2 sprigs of fresh or dried thyme

Optional & # 8211 green parsley

Here is how to prepare it in video format and I invite you to subscribe:

First I put the ciolan with 2 pieces of whole onions, carrots, 1 teaspoon peppercorns, 3 bay leaves and 1 teaspoon dried thyme in a large pot. I poured enough water to cover the ciolan and put it to boil, on low heat (not the slightest), for 2 hours from the moment it boiled.

Pickled cabbage should be desalted, depending on how much salt you used or even the type of salt. Commercial pickled cabbage definitely needs this stage. Put it in water for at least an hour. If it is very salty you can change the water after 30 minutes.

I chopped the remaining onion, 1/2 of the bell pepper or kapia pepper. I took a very large pan (or a large pot in which you will put all the chopped cabbage), I poured the oil and let it heat up, then I sautéed the onion until it softened. I added the pepper, I continued to cook, then I put the tomato paste and I mixed it in the pan for another 1-2 minutes.

I put the chopped cabbage over them, I mixed very well and I cooked for 10-15 minutes. My mother used to squeeze the cabbage before putting it in the pan and add water to cook it, but I chose to sauté it with onions and peppers so that the water evaporates naturally, while it is cooking.

I took it off the heat and moved the cabbage into a heat-resistant dish / tray. I made a hole in the middle, then I put the shank, but you can simply put it over the cabbage. I strained the juice in which the ciolan boiled and I poured it into the tray so that you have the juice below the level of the cabbage, but not very little, because it will evaporate while it is in the oven. For me, the cabbage layer was 2 cm and the juice was a little over 1 cm.

I put the cabbage with ciolan in the preheated oven at 180 ° for 30 minutes, then I turned the ciolan and left it for another 15-20 minutes. The meat on the stalk was well done, almost falling off the bone on its own.

And how good the cauliflower with smoked shank smells!

I ate sauerkraut with smoked ciolan immediately, with hot polenta and hot peppers.

The food is very good in the cold season, so take advantage of my recipe and try to regain it too.

Here is the old picture, from 2011, with smoked pork chop bought from the supermarket. It goes very well with it too!

Pork ribs with baked potatoes

We invite you to watch below the video recipe pork ribs with potatoes at cutpor:

  • Pork ribs 1.5 kg
  • Potatoes 1 kg
  • Carrots 3 pieces
  • Onions 3 pieces
  • Garlic 1 head
  • Olive oil
  • Chimion ½ teaspoon
  • Dried oregano 2 teaspoons
  • Dried thyme 1 teaspoon
  • Paprika 1 teaspoon
  • Salt and pepper

Step 1. Wash and peel the meat if necessary. Cut the ribs individually. Put the ribs in a bowl and add 2-3 tablespoons of olive oil and season with cumin, paprika, dried oregano, dried thyme, salt and pepper. Mix well. Leave to soak for 1-2 hours. You can cover the bowl with cling film.

Step 2. Put the ribs in an oven tray and add 100 ml of water. Cover the tray with aluminum foil. Bake for 40 minutes at 180 degrees.

Step 3. Peel and cut the vegetables into large pieces. In a bowl, mix the vegetables with 2-3 tablespoons of olive oil and season with dried oregano, paprika and salt. Mix well.

Step 4. Remove the ribs from the pan and place the vegetables. Place the ribs over the vegetables and cover with aluminum foil. Bake for another 30 minutes at 180 degrees.

Step 5. Then remove the tray and remove the aluminum foil. Put back in the oven for 30 minutes at 200 degrees. At the end you can remove the ribs from the tray and you can brown the vegetables in the oven for another 5-6 minutes using the browning function. Serve hot with tomato sauce and garlic cream.

Step 6. We wish you good appetite and increase the cooking recipe for pork ribs with baked potatoes.

1. Boil the potatoes with a pinch of salt until the fork enters easily, then crush them as for puree.
2. Add sour cream, garlic powder, cream cheese and season with salt and pepper.
3. Spread the dough a little with the flour on a surface sprinkled with flour, then cut pieces of dough using a glass with a diameter large enough to form suitable circles in the shape of dumplings.
4. Put how many

a spoonful of the composition in the center of each piece of dough and grease the edges with a little beaten egg with milk. Form the dumplings with a special shape and grease them again with the egg composition. Bake on a baking sheet lined with baking paper for 25-30 minutes, or until browned.

✽ If you do not have a special shape, join the edges of the dough and press them with a fork. You will get a similar effect.

2. Cabbage soup with potatoes

If you have a craving for a full and healthy dish, this is the perfect recipe that I recommend! This cabbage soup with potatoes is ideal for a cold autumn or winter day and I am sure you will fall in love with it!

Carp on baked cabbage, old recipe, Dobrogean

You can read the written recipe or go to the video recipe below, where you see exactly everything I do.

  1. Cut the cabbage as finely as possible. Add a teaspoon with a pinch of salt and knead well. The cabbage will decrease in volume and soften.
  2. Add diced bell peppers, chopped hot peppers. Mix everything very well, add the oil and mix.
  3. Put everything in a tray, add a pinch of pepper and a teaspoon of dried thyme on top and mix everything again.
  4. Put the tray in the oven at maximum heat (up and down the electric ovens) for 30 minutes, to soften.
  5. Sprinkle the pieces of fish with salt on one side and on the other, then with pepper and thyme. Let the fish rest. During this time, the salt will "sweeten" the fish, so they say.
  6. We choose a stronger tomato and put it aside, we will use it for decoration. We cut the rest of the tomatoes at the end of the cross and grate them. See in the video how they do it, it's easier than being scalded.
  7. After removing the cabbage from the oven, add the tomatoes to the pan, then mix everything well.
  8. We now add white wine, I used 150 ml of white wine. We now add half of this amount.
  9. Place the fish pieces in the tray, with the skin on top, then add the rest of the wine.
  10. We cut the bay leaf in two and add it to the tray.
  11. Cut the tomato into slices and add it over the fish pieces. This will be the setting.
  12. Cover the tray with aluminum foil or a lid and put it in the oven at 200-210 degrees Celsius for 30-40 minutes, fire up and down in electric ovens, medium heat in gas ovens. Towards the end, remove the aluminum foil and let the fish brown nicely.

Carp on baked cabbage, old recipe, Dobrogean

-It is used only in fatty fish, which can be freshwater, marine or oceanic. White fish is bland.

-You can also use sauerkraut, not only fresh and you don't use borscht or wine.

-At the end you can use parsley or dill.

-The original variant was with fried: the fish was partially fried in oil, and the cabbage was fried with oil or lard. A little hard for my stubborn bile, but very tasty.

I wish you good appetite and don't forget to smile every day.

I also leave the video recipe here:

Recipes with Gina Bradea & raquo Recipes & raquo Carp on baked cabbage, old recipe, from Dobrogea


1. Remove 1-2 cabbages from the barrel and leave them in the salted water for 2-3 hours, if they are too salty.
2. Finely chop the sauerkraut and then squeeze it into a fine sieve, until you remove all the brine from it.
3. Finely chop the onion and fry it in 3-4 tablespoons of oil, together with the red pepper, until it becomes translucent.
4. Add the squeezed cabbage, pour a cup of water and let the cabbage simmer for 35-40 minutes to simmer with the lid on.
5. Then move the pan of sauerkraut to the oven heated to 160 degrees for another 30 minutes, spreading the peppercorns first. At this point you can add smoked meat (sausages, ribs, etc.), if you do not prepare fasting cabbage.

Baked sauerkraut potatoes

Peel a squash, grate it and cook for 10 to 15 minutes. Cabbage and kaizer are sliced. Make a sauce from tomato juice, in which we put thyme, pepper and delicacy. Place the potatoes cut in 4 in a pan greased with oil, cover with cabbage and place the kaizer slices on top. Pour the sauce into the pan and the wine, cover with aluminum and bake for 35 to 45 minutes. When it is almost ready, put the aluminum aside and leave it for another 5 to 10 minutes.

PS: you can also add raw cabbage.

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning

Cabbage, potatoes and meat in layers, in the oven & # 8211 a kind of moussaka, very tasty. Complete recipe

It's not a standard bite, but I followed the pattern. A layer of cabbage, seasoned with slices of bacon, seasoned with a lot of paprika (salt, pepper, whatever else you like). A layer of minced meat, initially cooked:

  • added over onion + hardened pepper
  • let it boil for about 5 minutes with a little red wine, suitable for taste and aroma (put whatever greens you want, I put a mixture of celery, parsley and dried larch), without omitting the garlic.

Then a layer of potatoes, thinly sliced ​​into round slices. And once again, in that order. The last layer, that of potatoes: sprinkle with salt and paprika on top of them, slices of kapia pepper, all sprinkled with a little oil.

Then put the food in the oven with baking paper on top (no more aluminum foil, but it was cooler with this paper), cut to the shape of the pot. 10 minutes before it is ready, remove the paper, sprinkle a lot of cheese and let it brown.

A saffron and quite greasy food (I only used pork, what to do, that's required), but with good and sinful taste. To be consumed from time to time, especially with pickles and a pita to soak in the juice it leaves. If you don't find it too rude. Oh, and if I had sauerkraut, fuck me! I realized that I don't know why and where, it's one of my favorite combinations: pork + potatoes + sauerkraut. And possibly a smoky smell. I grew up in the country, that's it.

Ingredients rabbit on cabbage

  • 1 rabbit
  • 2 sauerkraut
  • 1 thread leek
  • 1 carrot
  • 2-3 tablespoons of broth
  • 1 hot pepper (optional)
  • 4-5 cloves of garlic
  • 5-6 diced bacon
  • 3-4 bay leaves, peppercorns, sweet or hot paprika (as desired), thyme, dill

For the marinade

  • 1 onion
  • 1 carrot
  • 1 slice of celery
  • 4-5 cloves of garlic
  • 200 ml of red wine
  • pepper, thyme, bay leaves,
  • olive oil, water

We clean the rabbit of skins and remove any hairs from the fur left on the meat. Massage the meat with olive oil, ground pepper and crushed garlic. We place the rabbit in a large tray and put the wine filled with water on it, so that it contains the meat well. Add the sliced ​​vegetables and spices. We do this operation in the evening, and the next day we will prepare the rabbit. The domestic rabbit does not require this operation to tenderize the meat, because it, unlike the hare, has tender meat. However, I also prepare this marinade for the house rabbit, in order to give it a superior aroma and taste to the meat.

The next day we prepare rabbit on cabbage. We cut the faithful cabbage and place it in a tray. The tray should be of good quality, so that the cabbage does not stick. Sprinkle generously with olive oil. Chop the leeks, carrots and hot peppers and put them over the cabbage. Add pepper, bay leaves, thyme, dill and paprika and 2-3 tablespoons of broth. We mix the cabbage with these ingredients and in the middle of the tray, for a long time, we prepare a space in which we will place the rabbit.

Remove the rabbit from the marinade and stuff it with garlic and bacon or bacon. We place it whole in the middle of the tray, in the hollow prepared in the cabbage. Cover the tray with aluminum foil and put it in the oven for about 2 hours. After 2 hours, remove the aluminum foil and leave it in the oven for another 10 minutes, to brown it. At the end, decorate with greens or slices of red hot peppers. For the rabbit on the cabbage I use a little hot pepper, not much but enough to nibble on, as a call, an invitation, for a glass of wine.

Video: PASULJ najbolji RECEPT koji sam dobila od majke BOLJI NISTE JELI (June 2022).


  1. Fakih

    yes, that's for sure .....

  2. Arashizshura

    Nothing of the even calculation.

  3. Dunmore

    the very valuable phrase

  4. Bowden

    Really and as I have not thought about it earlier

  5. Mahieu

    You are absolutely right. In this something is good thought, we maintain.

  6. Goveniayle

    Won't go that way.

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