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Sweet cabbage with chicken

Sweet cabbage with chicken

We cut the chicken breast as for schnitzel and then we strip it and soak it with 2 tablespoons of oil, lemon juice, soy sauce, basmatic vinegar and a teaspoon of mashed pepper; it would be best to let the chicken soak overnight, so it will give you a better taste of cabbage;

Put 2 tablespoons of oil in a pan and put the chicken strips and sausage fried (without the juice left over from soaking); after 5 minutes we put the diced onion, we leave it until it gets a little colored;

Meanwhile, cut the cabbage half into cubes and rub it with a teaspoon of salt; mix everything and cover for. 5 minutes, then put a glass of water, peppercorns, bay leaves and simmer covered for 30 minutes stirring occasionally;

Cut the tomatoes out of the oil into cubes and add them to the pot; after 5 minutes we put the broth and leave another 10-15 minutes without a lid for. to decrease a little; decorate with a parsley leaf,


Cabbage bread with chicken & # 8211 an irresistible snack! A simple recipe that saves you quickly from any situation!

We present you a recipe for breaded cabbage, with chicken filling. It is prepared very simply and quickly, being a perfect snack for the days when you do not have enough time to cook or if you have found guests on the doorstep. Get a particularly fragrant, crunchy delicacy on the outside, with juicy filling. Surprise your loved ones with an original hot snack.

INGREDIENTS

-3-4 tablespoons mayonnaise (cream or kefir)

METHOD OF PREPARATION

1. Cut the chicken breast into cubes. Fry the meat in a pan with hot oil.

2. Pour the cream into the pan. Stir and cook for a few minutes, until the sauce thickens.

3. Prepare the cabbage leaves: place the cabbage in a saucepan with boiling water and cook for 2-3 minutes. Drain the water and peel off the leaves.

4. Prepare the bread dough: beat the eggs with the salt, mayonnaise and flour. If desired, you can add 1 tablespoon of vegetable oil.

5. Place a portion of whipped cream on each cabbage leaf. Roll the leaf.

6. Pass each portion through the breaded dough and fry it in a pan with hot oil on both sides.

7. Fry the breadcrumbs until golden brown. It frys very quickly. Serve hot with your favorite sauce.

Note: If desired, the cabbage can be fried without filling or with any other filling to taste (cheese, green cheese, sausages, mushrooms).


Cabbage dish with chicken

I admit that when I think of making a meal with cabbage I immediately associate cabbage with pork because it seems to me the best combination. So it's not a contest :) but the other day I tried the chicken version which is easier and faster. It must be made with sweet cabbage that is found most of the time. In fact, now you can find anything no matter the season, I feel like writing the one in the market, but the goods in the market are no longer what they used to be, so you can buy an authentic Romanian cabbage :).

  • 1 cabbage (1kg)
  • 400g chicken meat (I recommend boned legs but it also works on the chest)
  • 1 small onion
  • 2 suitable carrots
  • 1 small parsley root
  • 150ml tomato juice (broth)
  • salt, pepper, oil

1. Cut the chicken into pieces, chop the onion, peel the carrots and then cut them into thin slices as well as the parsley, cut the cabbage into small pieces. If you have the tool for something like that, so much the better.

2. Heat the oil in a larger pot (make room for the cabbage) and then add the onion, carrots and meat. Stir for about 3-4 minutes until they are all slightly fried and then add the cabbage. Add salt and broth and mix lightly. Let it cook with a lid on low heat for about 30 minutes.

And until our food is done, I will write a few words about stoves, especially gas ones. I know that choosing a stove is always a dilemma, namely the dispute, if I may call it that, gas-electric. You should know that you can reconcile them both :) because now there are gas cookers and electric oven stoves on the market. I am faithful to the gas hob because I like to always adjust the temperature and control it if I can say so. And I cook quite often, in case you haven't noticed by now :). More models of stoves with all the necessary information can be found here.

3. Returning to our food, by the time we thought about the stoves it was already done and smells really good :).

Serve with a little sour cream when it comes to children (and not only) and hot peppers if we are talking about us adults.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Sweet Cabbage Food With Chicken

Cabbage dish with chicken a delicious and light recipe cabbage dish with chicken and hot polenta. 1 medium raw cabbage not pickled about 6 chicken legs I used deboned a can of tomatoes or about 6 tomatoes 150 200 ml of tomato juice. Sweet cabbage or fresh cabbage fasting recipe or smoked sausages kaizer bacon ciolan or fresh brine pork ears pork or poultry a delicious cheap autumn summer food that is made with fresh thyme tomatoes and I have a few special tricks prepare it in a special way and it is very appreciated by the whole family.

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Cabbage dish with chicken and warm homemade polenta which is a delicious recipe for lunch.

Sweet cabbage food with chicken. I also made cabbage with chicken according to your recipe and I am very happy with the result. Although I love the cabbage food with pork, I prepare it more often in the chicken version. Sweet cabbage food with meat and smoked cartilage and hot peppers duration. The recipe can also be consumed in the dukan diet.

Cabbage chopped and rubbed with salt is placed over lightly seasoned onions and put about 1 2 glasses of water and peppercorns together with bay leaf. How to prepare sweet cabbage recipe with chicken. Stir from time to time so as not to stick to the bottom of the pan and leave until the cabbage is soft. Cabbage recipe with baked chicken diet dukan duration.

I'm not a big fan of cabbage dishes, but the sauerkraut with meat I make is absolutely delicious and to my taste. I think that precisely because I cooked a large amount, it turned out so good that you can't go wrong with dropping too much salt or pepper. And when it also has meat, mmm, it's the best. Peel and finely chop the onion and put it in a tablespoon of oil and a pinch of salt to soften it.

Add a little water and cover with a lid. Put the chicken legs over the cabbage, pour water and wine, then cover with a lid or aluminum foil and bake for 50 to 55 minutes. Preheat the oven to 190 degrees. I remember that in the spring my mother put green corcoduses in sweet cabbage for a sour taste.

I also like cabbage in the pickled and sweet versions. After half an hour, remove the foil lid and leave it in the oven until the thighs are nicely browned. In a large saucepan with a little oil, put the cabbage to harden with a little salt. Today we have baked chicken.

Unfortunately, I have nowhere to get green crocodiles at the end of June. Ideal studio 22,717 views. Meanwhile, cut the chicken breast into cubes and cook in 2 3 lg of olive oil until the meat is white. Pretty fairy chicken in my opinion gets a great taste in combination with cabbage.

I made a big pot I think there were 10 12 servings and 3 people finished it in 2 days.


Sweet cabbage roasts made according to the parents' almanac

I never would have thought that I would make meatless roasts, much less be inspired by a recipe found in an old almanac, but look what happened, the Selgros Seeking Passion project brought to the surface a small and very dear piece of my culinary memory.

I forgot, but it really happened in this life, I ate at the beginning of my life roasting cabbage. No meat, just sweet cabbage. A strange incomprehensibility to me in those days. It happened, in fact, during the period when eight out of ten meals received in principle the same gritty reaction of the grunted copchil who believed that any meal should contain meat. On top of that, it also happened before 1989, when meat was the hardest to find.

I came across this recipe in an almanac edited 35 years ago, I would not be surprised if even then, as a child, also came from here the source of this recipe that now, so many light years away, brought great joy.

It's easy to make and will change your perspective on a vegetable used in quite a few recipes.

INGREDIENT:

  • 500 g of sweet cabbage
  • 50 g white bread (core)
  • 30 ml milk
  • 1 clove of garlic
  • 1 or
  • 2 tablespoons breadcrumbs, approx
  • parsley and dill (approx. 20 g)
  • salt pepper
  • 2 tablespoons lard (maybe oil, but lard will help the final taste)

The cabbage is scalded in a pot with water brought to a boil. Specifically, when the water boils, all you have to do is put the cabbage in the pot for about 5 minutes. Then chop very finely with a knife. Or a blender, a variant I recommend. Here is the only challenge in this recipe, this chopped cabbage, after it is chopped, it must be squeezed well, otherwise it will be a bit harder to make meatballs.

Then mix with bread soaked in milk, egg, crushed garlic, finely chopped green leaves and breadcrumbs. The two tablespoons of breadcrumbs are approximate - depending on the consistency of the composition, you can increase or decrease the amount. Of course, the more liquid is removed from the excess, the less breadcrumbs will be needed.

Finally add salt and pepper to taste.

For each roast take about a tablespoon of the composition, first make a sphere, then flatten between the palms. That would be the difference between meatballs and roasts. Which you probably know from relatives in Moldova.

Fry in hot lard over medium heat. The brown color on the surface of each roast will tell you exactly the times needed for frying.

"When we are invited to a banquet, we enjoy what we put on the table. If someone asked the host to give him fish or cakes, he would be considered senseless. In the world, however, we ask the gods for what they do not give, although there are so many that have already been given. ”

“Glory be to you, forever, the mouse reconciled with the master's fate, the muscles and chops resigned in the sauces of domestic purgatory, the hams wise by the yellowish steam of the brandy. Never, by no means, has anything aroused a greater glory than your timid and pious arrogance! ”

Small excerpts from the Gastronomic Literary Album of 1983. Where do the above roasts come from? And which, together with Sanda Marin's famous book and the annual calendars accompanied by recipes, strongly influenced the culinary habits of the whole generation of Romanians.


How I did it: I put the finely chopped onion + a little salt after a few minutes, I added the paprika. I put the meat, salt and tomato paste.

After a few minutes I put the cabbage over the meat (if it doesn't fit at first it's not a problem, mix lightly, slowly let it fit and the rest), I added the chopped tomatoes and let it simmer over low heat (or put it on oven).

I did not put water for that leaves enough meat and cabbage.

I let it simmer until the meat is cooked and the cabbage has softened enough, I put the two dill bindings, the ground pepper and I gave it a final boil. Ready!


Rice with sauerkraut and multicooker chicken

For this recipe I used my kitchen aids: the multicooker and the Salad Chef Smart.
These aids are very useful, I fully enjoy them!

  • For the steak:
  • The thighs and chest of a chicken
  • 100 ml oil
  • Salt
  • Ground pepper
  • 2 was dafin
  • 4 cloves of garlic
  • Sweet pepper paste
  • 2 l apa
  • For rice preparation:
  • 300 gr rice
  • Chicken soup in a proportion of 3/1 compared to the amount of rice
  • Salt
  • Curry
  • Green parsley
  • For sauerkraut:
  • 1 small white cabbage (up to one kg)
  • 2 white onions
  • the fat in which the chicken was prepared
  • 2 was dafin
  • 3 cloves of garlic
  • 1 dried dill vine + macchiaia
  • salt
  • pepper

[/ ingredients]
Portions: 4
Preparation time: less than 90 minutes
[preparation title = & # 8221Preparation & # 8221]

We slice the chicken, wash it, put it in the multicooker bowl and cover it with water.
Add a little salt.
Set the Boil program for 10 minutes and close the lid.
After the time expires, remove the formed foam and set the STEW program for 20 minutes.
The chicken boils harder than the commercial one, but it is good to check, it should not be boiled definitively, just enough to dilute the fat and penetrate a little.


After the time expires, take the chicken out of the bowl and transfer it to a large pan.

With a polish, take the fat from the soup in which the chicken was boiled and transfer it to the pan.
My chicken was very fat, so I took about a fat full of polish.
Add a little more oil, season the meat with pepper and paprika, add the bay leaves and chopped garlic cloves and cover the pan.
Let the meat fry over medium heat, turning it from time to time from side to side.

In the soup from the multicooker bowl add the rice, two bay leaves, a little salt and a teaspoon of curry.
Close the lid and set the RICE program.
After preparing the steak, remove the meat from the pan, and strain the remaining fat, as it is cleaner, more liquid. We don't use the thicker part anymore.
Wash the pan, add the fat and sauté the chopped onion in it with the help of the Salad Smart Chef, using multiple blades.
We will also cut the cabbage into smaller pieces, then we will remove the spine and chop it with Salad Chef Smart, using multiple blades.


When the onion becomes translucent, add the chopped cabbage, over which we sprinkled a little salt and pepper, bay leaves and dill vine, mix everything and cover the pan, leaving the cabbage to cook over medium heat.
From time to time we stir to cook well.
Towards the end, add the cleaned and sliced ​​garlic cloves.


Serve the rice mixed with green parsley, over which we add the sauerkraut and the steak.
I really liked the rice-cabbage combination!


How to prepare this delicious cabbage bite? Start with onions and meat. Finely chop the onion and put it in a pan with hardened oil. Meanwhile, pass the meat through the mincer. When the onion is ready, add the meat and fry it a little. The rice is boiled in a pot of water. When it is ready and the grain has swelled well, it must be drained and added over the meat. Add 1-2 tablespoons of tomato paste, season with salt and pepper and mix well.

It's time to take care of the cabbage as well. For this recipe cabbage bite we will use sweet cabbage. It must be washed very well and finely chopped. Now you can start putting the moussaka in the pan. The ingredients for the nutmeg will be placed as follows: a little oil on the bottom of the pan, a layer of cabbage, a layer of meat, another layer of cabbage, another layer of meat. Repeat the operation until the ingredients are exhausted, taking care that the last layer is also cabbage. It is good to keep two or three whole cabbage leaves to put on top. Then pour the meat broth, more on the edge to penetrate to the bottom of the pan, then pour the cream on top and put the moussaka in the oven. It will take about an hour until cabbage nutmeg it will be ready, but it will be worth the wait.


Goulash with sweet cabbage as in Transylvania

& Icirc & # 539i must:
700 g pork
700 g of beef
300 g lard & # 259 pork
4 matching onions
1 tbsp & # 539 & # 259 paprika
salt pepper
2 c & # 259p & # 259 & # 539 & acircni de cabbage & # 259 sweet
400 g sm & acircnt & acircn & # 259
Preg & # 259te & # 537ti a & # 537a:
Cut the meat into cubes. & Icircntr in a pan & # 539 & # 259 with gr & # 259sime & icircncins & # 259, put onion t & # 259iat & # 259 m & # 259runt, which you mix p & acircn & # 259 c & acircnd fry # 259je & # 537te pu & # 539in, then add crati & # 539a & # 537i la & # 537i s & # 259 se pr & # 259jeasc & # 259 p & acircn & # 259 c & acircnd carnea devine roz. Sprinkle the peppercorns and turn the water over to cover the meat. Let the cheese boil for 45 minutes. Add as little water as possible, so that the sauce is not too low.
During this time, cut the cabbage into thin slices, then toss in the remaining fat. When the meat has softened enough, mix it with the cabbage and add the sour cream.

Preparation: 60 minutes Baking: 35 minutes
Re & # 539et & # 259 by Emilia Gurghian, Tg. Mure & # 537, Mure County & # 537

Enter here and you will find a recipe for a turkey goulash.