Cabbage with smoked bacon

Cabbage with smoked bacon

We clean and wash the vegetables.

Cut the onion into cubes, the pepper as well, then sauté for about 10 minutes on low heat in 4 tablespoons of oil.

Finely chop the cabbage, add a little salt, lightly knead the cabbage to soften a little, then add over the sauteed vegetables.

Put the bay leaves, salt and pepper to taste, about 250 ml of cold water and let it boil over medium heat until the water drops.

Pass the tomatoes through the robot, then add them to the food and let them boil again until the liquid drops.

The bacon is portioned according to preference, then it is boiled separately in a pot in which I put water until the fork penetrates easily into the meat.

When serving, sprinkle with thyme and dried dill.

Good appetite!

olive oil
2 slices of smoked bacon
1 tablespoon fennel seeds, ground in a mortar
1 onion, peeled and sliced
2 apples, peeled and chopped 2-3 cm pieces
1 red onion, without spine, chopped as large as possible
sea ​​salt
ground black pepper
150 ml of balsamic vinegar
1 piece of butter
1 bunch of chopped parsley

Pour a small amount of olive oil into a saucepan, heat it and add the chopped bacon and fennel seeds. Brown them until they get a nice color and add the onion. Continue to sauté them, covering the pan with a lid for a few more minutes. Add the apple pieces, then the large pieces of red cabbage. Season with salt and pepper and pour the balsamic vinegar, then mix well all the ingredients in the pan.

Put the lid on again and continue to cook over low heat for 1 hour, checking and stirring the cabbage as often as possible. At the end, you will get a sweet-sour, slightly sticky red cabbage, and you will want to eat it immediately, straight from the pan. If you want, place it on a plate, put a teaspoon of butter and sprinkle with finely chopped parsley.

Hardened cabbage with smoked bacon and scallops in cabbage leaves, served with mashed beans. An original combination, but tasty and filling.

Hardened cabbage is a much loved food since childhood, but in combination with a delicious bean puree, it is a real madness on the plate!

Hardened cabbage is a much-loved food since childhood, but in combination with a delicious mashed beans, it's a real madness on a plate!

  • For sauerkraut with smoked bacon:
  • 1 white cabbage
  • 100 g lard with scallops
  • 250 g smoked bacon
  • salt
  • pepper
  • 1 bay leaf
  • thyme
  • For the bean puree:
  • 750 g canned white beans
  • 1 onion
  • 3 cloves of garlic
  • 100 g of tomato paste
  • pepper
  • salt
  • 100 ml oil

Preparation of hardened cabbage with smoked bacon and scallops & icircn cabbage leaves, served with mashed beans

For sauerkraut with smoked bacon, chop the cabbage faithfully, and the bacon & icircn f & acircșii.

Melt the lard with the scallops, and they separate after they have warmed up.

Add the bacon to the lard on the fire and let it brown slightly, then add the well drained cabbage.

Stir vigorously to harden evenly and season with 1 bay leaf, pepper and salt to taste.

For bean puree, finely chop the onion and fry in oil.

Add the tomato paste, and in a few minutes, the canned beans, with all the liquid.

Season with salt, pepper and a little thyme and let it boil until it starts to pass.

Add the crushed garlic and pass the bean puree through a blender, then through a sieve.

Serve the hardened cabbage with smoked bacon and bean puree, along with scallops & icircn wrapped & icircn scalded cabbage leaves & icircn water with salt and vinegar.

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How to make sauerkraut with smoked ciolan

First we will unwrap the sauerkraut sheet by sheet, we put it in a bowl with warm water to get out of the sour and salt.

Then we will drain it and squeeze it by hand and cut the julienne.

For a healthier version, we will boil the sauerkraut and not harden it in hot oil (as we know from mothers and grandparents).

In a pot we put the julienned sauerkraut, finely chopped onion and cover it with warm water exceeding the cabbage by 2-3 cm.

Boil for about 20-25 minutes until it is less liquid (about half the liquid), adding along the bay leaf, pepper, tomato paste and finely chopped dill (optional) to get sauerkraut from flavor of ingredients.

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Put the pot on the fire and transfer the cabbage in a round and spacious Yena bowl, with the boiling juice and the 200 ml of oil.

On top we put the large pieces cut from the smoked ham.

Cover the Yena dish with aluminum foil (only for 30 minutes, then uncover it) and place it in the preheated oven at 180 degrees for one hour.

Meanwhile, mix the sauerkraut (but the pieces of smoked ciolan to stay on top), adding a little water if needed.

When the cabbage and the ciolan have browned quite nicely, we will turn off the oven.

Serve hot with hot polenta, pickled or fresh hot peppers and a tablespoon of sour cream on top.


Every time I want to prepare a sweet cabbage in the oven with smoked, I look for a very good piece of rib that only drives me crazy when I think of the enticing smell that will fill my kitchen.

It is a simple dish to make with only two basic ingredients, cheap and available to anyone who wants to quickly get a delicious and consistent meal in the family.


  • 2 pcs. fresh cabbage (1.2 kg.)
  • 1 pc. smoked ribs (300 gr.)
  • 1 onion, 2-3 green onion threads
  • 1 tablespoon tomato paste
  • 200 ml. homemade broth
  • 2 bay leaves
  • dried thyme
  • salt pepper
  • 1 dill connection

For starters I take a small bowl with 1 liter of cold water in which I put the ribs cut into pieces to boil for about half an hour or until it starts to come off the bone easily.

I keep it under observation for the first few minutes to clean the foam formed on it a few times, then I cover it with a lid and let it boil lightly while I take care of the cabbage.

I remove the stalks of my cabbage, then chop them as small as I can and put them in a large bowl.

It looks like a lot of cabbage, but sprinkle a little salt on it and rub it a little so that it softens and leaves a little juice.

It has decreased by almost half in volume in just a few minutes, only good enough to fit in the old and healthy cast iron pan in which I put it to harden over the browned onion a little before.

I let the fire drop almost all the juice left and I always mix until I feel it quite soft - almost half done.

It's time to add tomato paste and homemade broth, sprinkle with thyme and a little peppercorns, then add the boiled ribs and a little juice from the wonderful stew with a smoky taste, put the bay leaves and put the pan in the oven over medium heat for at least half an hour & # 8211 forty minutes.

It is unmistakable the smell of sweet cabbage with smoked ribs that seems to let you know that it is ready from the hot oven, so I hurry to make a hot polenta and cut a little fresh dill without which such a preparation would not be perfect.

Cabbage with smoked bacon - Recipes

Welcome to the Retete-Diete channel, a site that teaches you how to cook tasty and healthy.
Today we will make a delicious smoked ciolan on sauerkraut.
In December, when the preparations for Christmas and New Year are made, the smoked ciolan is sought after by Romanians and cooked in a place of honor.

& # 8211 a smoked ciolan
& # 8211 a cabbage
& # 8211 2 onions
& # 8211 2 tablespoons tomato and pepper paste

After the bean with ciolan, the second food in our preferences is the ciolan on cabbage.
We saw how the ciolan is prepared: it is burnt and cleaned well, then it is boiled with onion, carrot, parsnip, and of course the spices: thyme, pepper, dill, rosemary, oregano, garlic, and whatever you like.
After two hours of cooking, remove to the pan and leave in the oven for another two hours, until the meat falls off the bone. From time to time he sprinkles himself with the water in which he boiled, or with a cup of beer.

Until the ciolan is cooked, chop the onion and cabbage, and put them to harden in two tablespoons of lard. The cabbage should not be boiled, nor kept on the fire for an hour, to soften completely. When it has hardened, we can put a spoonful of tomato and pepper paste on it, but it is not mandatory.
Cabbage is ready. Now we cut the ciolan, which tempts us with the pink meat and the irresistible mouse.
We eat with warm bread, made quickly in the pan, or with polenta.
And of course we also drink a glass of natural wine 100% from our own production & # 8211 on the balcony.
You can find all these recipes on the Recipes-Diets page.
Good appetite!

Cabbage hardened Transylvanian recipe from sweet cabbage, new cabbage

Cabbage hardened Transylvanian recipe from sweet cabbage, new cabbage. How to make kale? A simple recipe for garnish of white cabbage seasoned with onion, salt, oil, pepper and cumin. From it we also make the famous cabbage noodles, the Transylvanian specialty.

In Transylvania they eat a lot of cabbage and potatoes, except polenta. Transylvanian quality cabbage it is very tasty and easy to prepare. It is a garnish with pork steaks, roast sausages or a kind of stand-alone fasting. It is made from sweet white cabbage or new spring cabbage.

At home sweet cabbage is cooked very simple with a little onion and mousse with cumin and a lot of pepper. This quality cabbage is also the basis of celebrities Transylvanian cabbage noodles & # 8211 see recipe here.

The new cabbage is much more tender than the one we find in winter and it cooks much faster. In just 5 & # 8211 7 minutes the cabbage meal is ready! In Transylvania, no tomato juice or broth is added to plain cabbage. We also make cabbage food with tomatoes, but in the oven (I leave the recipe at the end).

Here's how I did it Pan-fried pies filled with this quality cabbage & # 8211 an extra tasty recipe that is also fasting.

My great-grandmother used a & # 8222jilau & # 8221 & # 8211 meaning a large wooden grater with adjustable cutting blades. It had a screw with which it fixed the respective space in order to obtain thicker or thinner slices. Cabbage was given to him and he came out faithful. Of course you can also cut cabbage with a sharp knife.

Sprinkle the chopped cabbage with a pinch of salt and let it soak for a few minutes. After that, it rubs lightly in the palms, without crushing and damaging it permanently. Do not squeeze it like laundry because the cabbage juice is the one in which it will suffocate and harden. Water is not added to hard cabbage except in extreme cases & # 8211 there are also very dry cabbages.

For this recipe of sauerkraut I used a white cabbage of 800 g. It decreases a lot during cooking so it results approx. 4-5 servings of sauerkraut.


Cabbage with sausages and bacon & # 8211 traditional Romanian recipe, tasty and easy to prepare. It can be prepared with fresh homemade sausages, with smoked sausages, thin or thick, from the store. Instead of bacon you can use jumari or bacon.

It is important that the cabbage is sour but not too salty. If it is too salty, put it in water for a few hours, change the water and you can then prepare it.

Cabbage recipe with sausages and bacon it is appetizing and very suitable for the cold season.

I have several quality cabbage recipes on the blog and it would be hard for me to say which is my favorite. I like them all equally.

If you want to be inspired and I will leave you some recipes below. Click on the recipe title and you will be redirected to the desired recipe.

Cabbage recipe with sausages and bacon it is full, spicy and economical and can be prepared even by a beginner in the kitchen.

We really like sauerkraut, like cabbage rolls, accompanied by hot polenta and hot peppers. In the Transylvania area, bread is generally eaten, but in the end it all depends on the taste formed in the family.

In terms of taste and habits, we like cauliflower or stuffed cabbage to be colored, so we use tomato paste or tomato juice to bring color to the plate. I always had the feeling that the food is not finished when I saw that they remain white. But, I repeat, it all depends on the taste and habits that can hardly be changed.

I now leave the list of ingredients and how to prepare for sauerkraut with sausages and bacon:


2 kg sauerkraut / sauerkraut
700 g smoked sausages
200 g bacon / jumari / bacon
1 teaspoon peppercorns
1 large onion
1 red pepper (kapia or bell pepper)
2 bay leaves
1 teaspoon dried thyme or 2-3 sprigs of fresh thyme
3 tablespoons tomato paste / 200 ml very thick tomato juice
3 tablespoons white wine

3 tablespoons frying oil

2 tablespoons lard & # 8211 optional

In a pan with a little oil I hardened the sausages then I added the diced bacon and let it brown very little (not to be completely cooked).

I washed the sauerkraut, removed the stalks and cut it into juliennes. I drained the chopped cabbage well, possibly it can be squeezed in the hand so that the liquid is as little as possible.
I put the cabbage in a pot, along with the chopped onion, bay leaves, thyme, pepper, diced chopped pepper and bacon sausages. I poured water and boiled everything for about 10-15 minutes, over medium heat.

I took it off the fire and moved everything to a heat-resistant dish. I added the tomato paste, wine and lard and put the covered bowl in the preheated oven at 200 ° C for about an hour, then I removed the foil (lid) and let the liquid drop a lot, and the cabbage brown. I mixed the sauerkraut with sausages and bacon from time to time when it was covered, but also after I removed the foil. If there is too much liquid in the bowl, it will be drained after an hour of baking, so to remain about 1 cm. If it will evaporate then fill with hot water.

Cabbage with sausages and bacon will be lowered at the end. There should not be much liquid left, ideally it should not remain, but you should be careful not to burn the food.

Cabbage with bacon sausages is very good!

I hope you will try the recipe to convince yourself.

35 minutes before turning off the oven, I prepared the polenta, so that everything would be warm and pampered with good food.

Pickled cabbage with bacon and smoked sausages

An appetizing meal, according to the cold season!

I prepared pickled cabbage with traditional homemade dishes - bacon, meat and smoked, making a place at the table and a steak made of meatballs. pork.

Ingredients & # 8211 Sour cabbage with bacon and smoked sausages (6 & # 8211 8 people)
  • 2 pickled cabbages, drained well - about 2.5 kg
  • 1 onion & # 259 ro & # x219ie, cur & # 259 & # 539at & # 259 & # x219i chopped & # 259 m & # 259runt, about 100 g
  • 4 c & # 226rna & # 539i de cas & # 259 afuma & # 539i (re & # 539and here)
  • 250 g homemade smoked bacon & # 259 (re & # 539and here)
  • 750 g of pork tenderloin with & # x219oric, (not too greasy), cut into thin slices
  • 1 clove of garlic, peeled and lightly crushed with a knife blade
  • 1/2 tablespoon fennel seeds
  • 1 tablespoon & # 539 & # 259 dried thyme
  • 100 ml of semi-dry white wine
  • 4 bay leaves and a few black peppercorns
  • 7 & # 8211 8 tablespoons olive oil, plus & # 238nc & # 259 pu & # 539in for sausage meat
  • black bun (re & # 539and here)or m & # 259m & # 259ligu & # 539 & # 259 hot & # 259, for serving
  • sea ​​salt & # x219i black pepper, fresh & # 259t minced
Preparation & # 8211 Cabbage with bacon and smoked sausages

We put the pickled cabbages in two, then we drain them well of the juice - we put them often in cold water, for about 30 minutes or 1 hour. (Depends on how much they are worth).

Drain the cabbage well, then chop it faithfully.

Put in a saucepan or saucepan with a thick base, add the oil and chopped onion, then season with salt and pepper - spoon. 7 & # 8211 8 minutes on low heat, after which add the chopped cabbage, a few peppercorns, 2 bay leaves and 1/2 tablespoon of thyme.

D & # 259m fire at sea & # x219i mix & # 259m frequently. When it starts to boil, reduce the heat to low, then cover the pan with the lid - the cabbage will drop for about 1 hour, add 259ug & # 259ug & # 259ug & # 259 # 259nd pu & # 539in & # 259 ap & # 259 if needed.

Season the pork ribs with salt and pepper. Put a tablespoon of olive oil in a frying pan, then lightly brown the meat on both sides, simmer for 8 minutes over medium heat over high heat - the last 2 minutes for 3 minutes. # 259ug & # 259m seeds of fennel, bay leaves, garlic & # x219i 1/2 tablespoon & # 539 & # 259 of thyme.

& # 206n next turn & # 259m wine & # x219i l & # 259s & # 259m s & # 259 drop & # 259 completely - we put pu & # 539in & # 259 chicken soup (recipe here) or ap & # 259 c & # 259ldu & # 539 & # 259, about 50 ml. Cover the pan with the lid and cook the meat for about 45 minutes, on low heat - when the liquid drops, add 259m of the powder.

Towards the end, I check the meat if it is soft, then I let the juices from the pan drop, lightly browning the meatballs on both sides. L & # 259s & # 259m the meat s & # 259 rest, covered & # 259.

I smoked them according to my preference - I cut the smoked bacon into thin slices, and the pieces were small and a big part. I put them together in a small tray, sprinkled with olive oil, then left them in the hot oven for a few minutes. .

We cover the tray and keep it aside.

After about 1 hour, the cabbage should be almost boiled and drained - a transfer into a heat-resistant ceramic bowl, and on top we drain the fat and juices. Steak sausages and smoked meats.

Put the cabbage in the oven preheated to 180 ° C, for about 40 minutes or let it brown nicely - in the last 10 minutes add 15 minutes to the meat dishes. (if you like it browned).

We serve cooked cabbage with roast pork, bacon, meat, smoked meat and fresh homemade buns. . Good luck # 259!

Smoked bacon

Smoked bacon - the tempting taste of many dishes!

There are certainly many methods of preparing the ribs, I prefer a relatively faster technique, with a pleasant taste of spices, without much smoke and an appetizing color.

Ingredient & # 8211 Smoked bacon

Marinade for 4 & # 8211 5 kg of meat
  • 3 tablespoons coarse sea salt, about 60 g
  • 6 teaspoons dried thyme
  • 6 teaspoons full of paprika - for a spicier taste, add 1 teaspoon of hot pepper or 1 - 2 dried hot peppers, crushed in a mortar
  • 1 large clove of garlic
  • 1 teaspoon mixed peppercorns
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon ground juniper
  • 1 teaspoon and a half coriander seeds
  • 1 teaspoon cumin seeds
  • 1 & # 8211 2 teaspoons fennel seeds
  • 4 & # 8211 5 bay leaves
  • 1.4 liters of cold water
  • 100 ml white wine

Preparation & # 8211 Smoked bacon

In a mortar grind the pepper and coriander seeds well, together with the fennel and cumin seeds, then mix them with salt, ground black pepper, ground allspice, paprika and thyme - separately, crush the garlic cloves, season with a powder of salt.

We choose the pork tenderloins according to our preferences, of about 1.2 kg & # 8211 2 kg, each piece, 6 & # 8211 8 cm thick, and the width of a palm or two.

Massage the pork chops well with the mixture of spices and crushed garlic, then place them in a narrower and taller bowl.

Cover the bowl with a lid or food-grade plastic wrap - let the meat cool for a few hours, then add cold water, wine and bay leaves, lightly crushed. Mix the meat well with the marinade (the liquid must cover the meatballs well).

Let the meat marinate for 3 & # 8211 4 days in the fridge, covered (turn the pieces of meat every day, mixing them lightly with the marinade) - after this time, take the meatballs out of the marinade and let them drain for a few hours or overnight, in a cool place.

In order to obtain a beautiful bacon in color, not to be too dry and with a lot of smoky taste, let the meat be smoked by the classic method, at a low temperature, for 5 & # 8211 6 hours, depending on how thick the piece is meat - then let the smokes cool for a few hours or overnight, hanging on hooks in a cool place.

Sometimes I transfer the pieces of bacon on the oven grill, preheated to approx. 90 ° C, for 30 & # 8211 60 minutes - so the bacon will get a suitable texture (neither wet nor too dry). I use this method so that the meat does not taste very smoky.

We keep the smokers away, hung in hooks for 1 & # 8211 2 days in a cool place, then we keep them in the fridge or freezer.

Smoked bacon, the tempting taste of many dishes with beans, peas, potatoes, sauerkraut or sweet, suitable for omelettes, pizza, sandwiches - but his even greater appetite served as a snack, with red onions and peasant bread.