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Wash and clean the vegetables.
In a deep pot, boil the meat in 2 l of water. Let it boil for 10 minutes, discard the water and quickly wash the ham under running cold water.
Boil the ham again in 2 l of water, with the green part of the leek cut into pieces, with 1 bay leaf and a little dried thyme.
Let it boil for 30 minutes, removing the foam regularly.
Remove the ham and reserve the water in which it boiled.
Remove the back of the cabbage and the first leaves. We play it small.
Heat the oil in a deep pot or pressure cooker. Lightly fry the white part of the finely chopped leek. Put the ham and fry together.
Add the chopped cabbage, the homemade tomato sauce with Sichuan pepper (recipe here) and the tomato broth and 1/2 l of the filtered juice in which the ham was boiled.
Add pepper and salt, 1 bay leaf and dried thyme.
Close the pressure cooker and cook for 30 minutes (20-30 minutes more than a normal pot).
Check if the cabbage and ham are cooked.
Serve hot with polenta.
I serve both. my mother also made these cabbage pies, but I wasn't too curious to eat them, I didn't like cabbage and that's it. But when I see in your pictures, I would eat a fasting pie but I would not give up a piece of pork steak. Kisses and. good night !
See, my piglet and your piglets are a good match, hahaha. I really like cabbage and it reminds me of my mother.
In fact, much of what she was doing told me:
& quotWhen I don't have to be you don't have to eat xxxx and worse that the girls won't eat anymore (a lot of things she did I didn't do) & quot
now she sees me doing everything she did.
Excuse me for driving you crazy with my melancholy!
kisses and good night to you too!
Pork steak with cabbage
The pork chop is cleaned well, washed and cut into 300 g portions and fried a little, in a pan with lard.
In the remaining lard, fry the cleaned and finely chopped onion, brown it and quench it with paprika, broth and cabbage juice.
Add chopped cabbage, mix well and simmer for about an hour.
Then put the fried ciolan, arranging it on the edge of the pan, cover with cabbage, add the pepper and thyme, season with salt and simmer until ready.
When it is almost ready, put the washed and cut tomatoes in four.
Boil together for another 15 minutes, then serve.
Sweet cabbage with salted pork ham - Recipes
- pork leg, red wine, sweet mustard, peppercorns, oregano, basil, a little soy sauce, salt, some mushrooms.
27 Response to "Pork steak with baked mustard"
Alinutza, I'm glad you like it! Kiss!
Aha, did you start with the meat? ) Kiss
Hmmmm. I love baked dishes with mustard and this meat to a great result!
Anto, I tested it to see how it turns out :) Now it's officially on the Easter list :)) Pup!
Thank you so much Beth! Kisses!
after this post, such a steak works very well. )
Stefy, it went well with us and without fasting, I realize that after fasting I think the delight is even greater :) Pup!
Delicious !! It was raining in my mouth!
Thanks Haplea! Until Sunday it will continue to rain on me too :))
Mmmm. delicious looks! Do we trade pigs? :))
I wish you a happy and peaceful Easter with your loved ones! Sweet Kisses
Thanks Simona! Of course we exchange, I don't refuse anything :))
I don't look at the recipe because I'm hungry and hungry and it's a good Friday.
I kiss you and I wish you.
Easter holidays full of peace and joy, with your loved ones!
Daniela, happy holidays to you and your family! Kisses and let the bunny bring you everything you want!
Happy Easter Mihaela! Many kisses!
Happy Easter to you and your loved ones!
Happy Easter! Only joys!
Holy Easter to bring peace to your soul,
much joy, health and happiness!
What a gorgeous treat! The flavors are just wonderful.
I can smell it through the monitor: mushrooms, MMM!
Yup, it smells yummy! Thanks !!
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Culinary Guide | Eat healthy
a medium sour cabbage,
750 g lean meat,
4 tablespoons lard,
a cup of sour cream,
1/2 cup 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.
650 gr sauerkraut
150 gr rice with round grain
500 gr minced pork (fatter)
100 gr smoked sausages
100 gr bacon (high in fat)
2 cloves garlic
1 large onion
400 ml sour cream
1/2 teaspoon dried dill
1 teaspoon dried thyme
1 teaspoon ground black pepper
2 teaspoons sweet paprika
7 tablespoons oil
a little lard to grease the dish (otherwise use oil)
If the cabbage has been pickled faithfully (as I prefer to use) drain the water (use a gauze or punch). If the whole cabbage has been pickled, cut it into very, very thin slices.
Heat 5 tablespoons oil in a deep frying pan and then add sauerkraut and 1/2 teaspoon pepper, dill, 1/2 teaspoon thyme. Cook over low heat for 15 minutes, stirring occasionally.
Put a lot of water in a pot, plus salt and when it boils add the rice. Let it boil for 5 minutes, turn off the heat and leave the rice in the water until we need it.
In another pan, heat 2 tablespoons of oil and fry the finely chopped onion in it. When it softens, add the minced meat and fry until it changes color. Turn off the heat and add the crushed garlic, paprika, 1/2 teaspoon thyme, 1/2 teaspoon pepper and a little salt (cabbage is quite salty, do not overdo it with salt). Mix well and set aside.
In a blender or meat grinder, grind the smoked sausage and bacon together.
* All of the above operations are done in parallel to save time
When we have prepared all the above ingredients, drain the rice and add a little salt in it
Grease a heat-resistant dish (I used a 22cm diameter ceramic dish) with lard (or oil) and put a tablespoon of lard on the bottom.
I think all housewives know how to prepare sarmales, but if I still made a few today, I present them to you.
Ingredient: two heads of sauerkraut, 1/2 kg minced pork, smoked (sausage), an onion, a handful of rice, broth paste, salt, pepper, thyme
Method of preparation: the cabbage is unwrapped in sheets and the good ones for wrapping the sarmales are put aside, the others are finely chopped. If it is very sour or salty, unwrap it and put it in a bowl with cold water. Soak the rice in cold water for about 1 hour and change the water a few times. The minced meat is mixed with finely chopped onion and drained rice. Season the composition to taste with salt and pepper.
Place a cabbage leaf on a wooden bottom, remove the thick rib in the middle and cut into pieces, depending on how big the sarmales are desired. Put in the center of each piece of cabbage, minced meat, roll the sheet and put the ends inside the roll.
On the bottom of the pan in which the sarmales are boiled, place a layer of chopped cabbage, followed by a row of sarmales,
put some smoked meat, another row of sarmale,
again chopped cabbage and diluted broth paste on top.
Add a sprig of thyme and water so that it covers the sarmales, put them on the right heat until they are cooked. If necessary, fill with hot water. Serve the wonderful sarmale with polenta and sour cream.
Sweet cabbage with salted pork ham - Recipes
Ingredient: 1 chicken breast,
1 tablespoon oil,
1 tablespoon Vegeta
1 tablespoon apple cider vinegar,
2 teaspoons flour,
2 teaspoons lemon juice,
1/4 can of sour cream,
1 teaspoon salt,
green (or dried) parsley
500g Brussels sprouts,
1 tablespoon Vegeta,
Method of preparation:
Cut the chicken breast into 6-7 larger pieces and put on the fire with a tablespoon of oil, Vegeta and a little water. Allow to penetrate well.
Pt. sauce, put the vinegar over low heat, add the butter, flour mixed with lemon juice and salt. It boils. If the sauce separates (as it happened to me!), Drain the liquid in a cup, mix the thickness well with the mixer, add the cream mixed with the egg yolk, lightly beaten. Gradually add the liquid stopped in the cup and beat with the mixer, like mayonnaise. At the end add the parsley.
Boil the cabbage with a tablespoon of Vegeta, until it penetrates easily. Drain the water and put in a bowl with a little butter (and a little dill). Stir gently. Add a little browned almonds (I did not put).
Spaghetti with ham and bell pepper, a very tasty and favorite recipe for children. Without lingering too long in the kitchen, spaghetti is perfect for your family.
Boil the spaghetti according to the instructions on the box. Melt the butter in a large pan and add the oil.
Finely chop the ham in a little butter. Add the julienned pepper and lightly sauté until soft, possibly cover the pan with a lid for 1 minute.
Shortly pour the cream and leave for another 1 minute (be sure to use sweet liquid cream). Season with salt, pepper (keep in mind that the ham is already salty) and add the spaghetti. Sprinkle Parmesan cheese on top and serve hot. Good appetite!
Sweet cabbage with salted pork ham - Recipes
- a cabbage
- 500 g minced beef (ideal to be mixed with pork)
- 150 rice
- 1 or
- 30 g parmesan
- a small onion
- a carrot
- a good handful of parsley
- two good tablespoons of tomato concentrate
- thin slices of bacon
I'll bring the steaming polenta. What do you say? Kisses!
Daniela, I like it, it's a kind of cabbage from Cluj. On Saturday I also made sarmale, I haven't eaten since Christmas! :) I'll try anyway, it's an easier option, you don't have so much to pack :)) Yumy I'm already salivating !!
Ps. with recipes and sweets you can find me here
I separated from the cakes :)
Pup with love!
If I had never made cabbage in Cluj, I didn't know it looked like it. and you're right, we're getting rid of the packaging. Kisses and sweet visit.
I'm a cabbage fan and we eat it quite often, but in such a presentation I never did it. It's good to know:) Thank you!
I'm glad you like it. I said I wanted sarmalute, but in the end something else came out, but the taste is the same. Many kisses !
Daniela, I'm sorry I forgot to write com, now I see :) sorry
I'm very confused, sorry !!
I also ate cabbage these days. Your food is very good. Kiss!
Then I come and serve a portion of your cabbage, like mine is over. Many kisses !
Wow. how good it must be! I would sign up for a portion but it's fasting. Pup!
Milica, I still sin, I only eat meat on Wednesdays and Fridays. Many kisses !
Oh, how good it looks. And I bring anything, only to receive a portion. I think I'm dreaming of your cabbage at night!
Very, very good!
It's good to have a portion of polenta, because I'll serve you cabbage. Many kisses !
"Did you stop me? If you don't know what I like about cabbage! Kisses!"
Resolved, I mean I pretend I have another bag of meat in the freezer. Many kisses !
I'm lucky to find normal cabbage from time to time. so I make sarmale. but you know something. I miss the sauerkraut mmmcum had my mother in the cellar mmmm fragrant and wrinkled. every time I took the cabbage out of the barrel, I drank and it was a mug. Oh, I'm going to dream tonight.
Your idea is very good for those who can't find good cabbage, that's why I don't buy Crauti.
Kisses and a wonderful evening.
I haven't crossed paths with real cabbage yet, that's more for salad and yes. I miss pickled cabbage and a cup of die too. Of of. how we crave and we don't have. Many kisses .
Goodies from Oana
With a little patience, but with a minimum of effort, you can enjoy these wonderful house. No preservatives or E's are ideal for breakfast.
- 1.5 kg pork leg / breast
- coarse salt - 4 tablespoons
- three heads of Romanian garlic (it's more flavorful) or 2 of Chinese garlic
- two tablespoons of pepper
- two tablespoons of chopped thyme
- a sprig of basil
- 2-3 bay leaves
- two tablespoons of oregano
- two tablespoons of paprika
- a teaspoon of hot paprika or a dried hot pepper
- cabbage juice or red wine for boiling
Depending on your preferences, you can use pork or breast meat, but the result will be a little different: a weaker pastrami or a not very fatty kaizer, both delicious!
I presented the spices in the quantities I used, but they can vary depending on everyone's taste.
How I did it: I cut the meat into 4 pieces, I salted it in half and let it rest for about 30 minutes.
At the end, leave it to cool, clean it of spices and leave it to cool for about 2-3 hours to drain. I put them on the balcony, in a sieve so that the excess water would drain.
Because I didn't know which one would be better, I put two pieces in cabbage juice and the other two in wine. I have to admit that we like the wine version more, but we don't like the one with cabbage juice either. As a major difference, the one with wine is more like pastrami and the one with cabbage juice is a bit reminiscent of homemade drums. I will gladly repeat the recipe, with small experimental modifications.
The result can only be delicious!
I really like this recipe, I'm definitely trying it :)
At what temperature should it be left in the oven?
At medium heat, I left it, somewhere around 200 degrees. I think it went on low heat, but I was afraid it would dry too much.
At one point I even made it on the fire, on a lower heat, in the pot with the lid. It's a recipe I make quite often, except in summer when it's too hot and we like cheese more than meat. It goes well with leaner meat, including chicken or turkey.
I like the recipe a lot after the presentation, but I wonder: isn't it too salty?
of course the amounts of salt / spices can be changed. We like salt in the above proportion, but it is not nailed. It doesn't look too salty to me, but "only good".
A salty environment has two roles:
First of all, the meat will not spoil (it stays cold for 3-4 days, during which time it must remain as good as possible)
Secondly, it will soak and fry the meat. It will acquire that reddish appearance specific to pickled meat.
I didn't try with less salt, it would be an idea to come out a little more dietetic.
We are also followers of home made goodies and I have been thinking about this recipe of yours for a long time. Now I will take my heart in my teeth and I will try to do it for Christmas :).
Congratulations for the recipes and for the blog! I am a fan of home-cooked food, as natural as possible without e-s and additives, preservatives, etc.
We were looking for a recipe for a kaiser / pastrami / homemade ham and that's how I found you. I liked many of your recipes. I made the homemade kaiser but unfortunately it didn't work out like yours. The truth is that I put less salt, ie 2 tablespoons, and I didn't have the patience to keep the meat in the fridge for more than 2 days. Otherwise, I followed the recipe exactly.
It came out very good in taste but for me it came out dark in color, slightly brown like a steak. It is not as pink as yours. I saw that above you said that salt gives it the pink color of brine. It seems to me that I kept it in the oven for 3 and a half hours and maybe that's why it came out darker in color, plus it looks very cooked, the layers of meat came off the fat layer of the pork breast. I couldn't cut it as it is in the recipe presentation. My question is if you think it's done if I keep it in the oven less. Thank you in advance for the answer and I wish you success in everything you do as an Oana!
Thank you very much for your appreciation!
Honestly, I don't think the extra state in the oven changes its color (the meat lightens a little by heat processing), but rather the spices can darken the meat. Or stand too much on the fire (especially in red wine). It didn't work out for me the first time either, but the second time it was a real success :) I'm holding your fists!
God, your recipes are wonderful, especially since we want to give up everything that means chemicals, Euri, additives, sugar, etc! And we still need sausages because what do you eat fast in the morning? So I will make your recipe or networks because this is what we have been looking for for a long time! I'm still waiting for news with the natural & quotmezels & quot made at home! I still wanted to ask you where I can keep them dry if I make them in the summer? Does it go in the fridge? Is it moisture? Thank you
Dear Ana, I'm glad to know that you like my recipes. Unfortunately, drying is done only in ventilated places, there must be drafts, and the refrigerator is not part of this category :(
That's exactly what I thought.
I made the recipe but a little changed, that is, I boiled the meat for 2 hours, I took it out of the baking paper and in the water with wine I added bay leaves, pepper, 3 tablespoons of broth, green garlic and some new potatoes. After 1 hour it was ready. Excellent meat and perfect sauce, a little hot and very flavorful
you only have special recipes (homemade muscle - I haven't heard from anyone else). You are a perfect housewife. I'm sure I'll make many of your recipes too. Congratulations for. the way you treat your family
Thank you very much for your appreciation! I hope that my recipes will bring as much joy as possible to your family :)
If you only knew how much I was looking for this recipe! It is my childhood favorite and my children's favorite that my mother always does but now she is out of the country and I can't afford to call her. So I have to get to work. Thank you for giving me this chance to miss her less (at least for Christmas dishes).
I'm so glad I can make you this holiday gift!
It seems to me a lot, a lot, a lot of 3 hours, I made the recipe countless times on the fire and I left it boiled for 30 minutes (15 minutes I returned it) boiled with a lid and it was perfect. Now I want to do it in the oven & "light me up", what to do.
In the oven, the cooking time is longer. Honestly, I never left less than 3 hours, I think it works halfway. Because I do it for children, I want it very tender.