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Pickled cabbage dish with smoked meat and sausages

Pickled cabbage dish with smoked meat and sausages



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The cabbage is cut into strips and washed and boiled.

The smoked meat is cut into cubes, washed and boiled (smoked meat boils harder)

When they are almost cooked, put in a pan the cabbage, the meat, the cabbage, the sausages ready fried and cut into pieces, thyme, paprika, and the cabbage, thyme, dill, pepper, 1 lb.untura, the water in which he boiled the cabbage and the meat ( water to be halfway through the composition)

Put it in the oven where we let it boil for 15 minutes with a lid, then take the lid, put 150 ml of broth (for color) and leave it in the oven for another 20 minutes on low heat.

It can also be served with polenta.

good appetite!!!


Recipe: Stew with meat and smoked sausages

Stew with smoked meat and pork sausages, prepared with polenta wax, as my mother does, especially after the pork is cut and the meat and sausage prepared at home are smoked. Very tasty. But because I am bothered by the strong taste of smoking, I got used to putting smoked pork in the stew and I use homemade smoked sausages and smoked ribs. Pork will taste like smoked sausages.

Ingredients Stew with meat and smoked sausages
& # 8211 6 slices of smoked pork (you can also use smoked ribs)
& # 8211 6 & # 8211 8 pieces of smoked house sausages
& # 8211 lard
& # 8211 1 tablespoon grated flour
& # 8211 mamaliga cir
& # 8211 sare

Preparation Smoked stew and polenta wax
Wash the smoked pork well and put it in a pan, put 2 tablespoons of lard, let it fry a little, then add enough water to cover the meat and let it boil.

When the meat is almost cooked, let the water drop, add the smoked homemade sausages. Let it brown on all sides, you can add a little lard or oil and whoever prefers can put a little paprika.

Preparation Meat stew and smoked sausages

Meanwhile, the polenta cirrus is being prepared. Bring water to a boil with salt. When it boils, add the corn flour and let it boil for at least 30 minutes. From this circus we take 2 polishes that will be put in the stew.

preparation Smoked stew with polenta

After the meat and sausages have been fried, add 1 tablespoon of white flour and quench with polenta. Allow to boil together until the water evaporates. Stew with smoked meat and polenta cirrus is served with polenta and pickles, especially sauerkraut or millet. It is very tasty.


  • 500-600 grams of sausages slightly smoked + smoked pork
  • 1 white cabbage, fresh, 1.5 KG
  • 1 dill bunch
  • 1 large onion
  • 1 red capia pepper, small
  • 200 ml. broth
  • a can of 150 grams of diced tomatoes
  • 200 ml. Chicken Soup
  • 2 bay leaves
  • a little thyme
  • salt and pepper (grains and fine)
  • fresh greens (dill, parsley)
  1. Peel and chop the onion fish.
  2. Cut the pepper into cubes
  3. The cabbage is cleaned and chopped as long as possible, thinly.
  4. Chop the dill
  5. Put the cabbage and dill in a bowl and rub with a little salt in a bowl so that it becomes soft. Leave for 15 minutes and then drain the leftover juice.
  6. Saute a little sausage and pork in a saucepan. Remove to a plate with a spatula.
  7. In the remaining fat add the onion and cook over low heat until it becomes glassy
  8. Add the diced peppers
  9. Add a pinch of salt, 2-3 peppercorns and bay leaves over the onion
  10. Add the diced tomatoes and their juice
  11. Interfere
  12. Add cabbage and thyme. It is suitable for salt, if needed.
  13. Stir, add chicken broth and cover with a lid
  14. Turn on low heat and simmer (about 20 minutes)
  15. Turn on the oven
  16. After 20 minutes add sausages and meat cubes
  17. The broth is mixed with a little water and poured over the cabbage
  18. Put the bacon, covered with a lid, in the oven and leave it for at least 30 minutes, until the cabbage and meat are browned.

I am Catalina and through my recipe blog I want to offer you recipes I tried and lovingly prepared for cooking and good food.


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2 comments

This is how I make the cabbage sausage recipe:

Ingredient:
1 kg sauerkraut
1-2 onions
peppercorns and ground
50 ml hardening oil
2 dill ties
2 tablespoons tomato paste
500 g smoked pork sausages
2 was dafin

Remove the pickled cabbage 3-4 hours before cooking and leave to stand in cold water.

After desalting, cut finely and fry with chopped onion in 50 ml of oil. Stir continuously so as not to burn.
After boiling, add the bay leaves, peppercorns and ground, tomato paste and put in the preheated oven to reduce and brown.

Meanwhile, take the sausages, cut into suitable pieces, cut at the ends to look nice and fry in oil.

The sausages are served with sauerkraut and garnished with dill and green parsley. Hardened cabbage has a more special taste if served with hot polenta.

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Ingredients Pork with sauerkraut (Pork alms)

600 gr pork
600 gr sauerkraut
150 ml broth
1/2 teaspoon sweet paprika
salt pepper
2 tablespoons lard

Preparation Pork with sauerkraut (Pork alms)

  1. Cut the meat into cubes. Fry in melted lard. Fry over high heat until it changes color and browns slightly.
  2. Add the finely chopped cabbage and cook for 10 minutes, stirring often. Add ground black pepper, a little sweet paprika, mix and then add the broth and water to cover the cabbage.
  3. Continue to boil with the lid on for 1.5 hours. From time to time check and if the water has dropped too much, add more hot water. The cabbage should be soft and the meat well done after this time.
  4. Serve simply or if you want with sour cream.

2. Add the cabbage and spices

3. Pork with sauerkraut & # 40Pork alms & # 41

4. Pork alms to grandma - add cabbage


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Recipe: Pickled cabbage tart

Ingredients for the Tart with sauerkraut
& # 8211 500 grams of sauerkraut
& # 8211 1 red bell pepper
& # 8211 300 gr. smoked pork ham (you can also use something else, eg smoked pork sausages)
& # 8211 pepper
& # 8211 2 tablespoons oil
& # 8211 4 eggs
& # 8211 400 ml sour cream

Dough preparation for sauerkraut tart
In a bowl, mix the egg with sour cream, a pinch of salt, baking powder and then add the flour. Put a little water and start kneading, until the dough binds and you can work with it without sticking to your hands. The dough is left to rest in the cold.

Ingredients Pickled cabbage tart

Preparation of the stuffing for sauerkraut tart
The sauerkraut is kept in cold water for at least 30 minutes, in order to desalinate and pull the sour. Then drain the cabbage well and cut into small pieces. Heat 1 tablespoon of oil in a saucepan and place the chopped cabbage. Allow to simmer over medium heat, add a little water from time to time. Always stir so that it does not stick to the bottom of the pan. Cook the cabbage for about 30 minutes. Meanwhile, put a pan on the fire and put 1 tablespoon of oil. Smoked pork ham (you can use kaizer, ribs or smoked pork ham, even smoked pork sausages) cut into cubes and fry in a pan.

Preparation of sauerkraut

Add the diced peppers and let them soften for 2 minutes, then pour the ham over the sauerkraut, add pepper, add a little more water and cook together for another 10 minutes. Then leave to cool.

Preparation Tart with sauerkraut
The tart dough is spread on the table sprinkled with flour, giving the shape of the tray in which you want to bake the tart, taking into account the edges of the tray. The dough is placed in the shape of a tart sprinkled with flour, covering the edges of the tray.

Preparation Tart with sauerkraut and smoked

Place the sauerkraut filling. Beat the 4 eggs together with the sour cream and pour over the cabbage filling.

Preparation of sauerkraut tart

Put the sauerkraut tart in the oven until lightly browned on top, about 50 minutes.