The Cabbage Dish From Transylvania Everyone Loves скачать в хорошем качестве

The Cabbage Dish From Transylvania Everyone Loves

Transylvanian style cabbage casserole/ Varza a’ la Cluj Hello everyone and welcome to my castle! Tonight, we are traveling to my homeland, to the heart of Transylvania… where the food is rich, the history is mysterious, and yes, legends of vampires still linger in the shadows. This dish was born in the heart of Transylvania in 1695, in the city of Cluj-Napoca, a place where cultures, languages, and legends have blended for centuries. Families layered cabbage, pork, rice, and sour cream… baked slowly, patiently, to survive the long, harsh winters. And while Transylvania is famous for its vampires… I can tell you from my 400 years of living in Dracula’s castle… I’ve never met one. But the real magic? This dish. It disappears faster than any legend ever could.” Legends may fill Transylvania with mystery… but dishes like this fill our homes with warmth. And that’s the real magic. Ready? Let’s cook! Ingredients: 4 or 5 pork brats, or 1 lbs. ground pork/beef 1 cup of rice 1/5 lbs. sauerkraut washed and drained 3-4 tbsps. tomato sauce Bacon fat or oil Salt, pepper 1 Bay leaf Smoked paprika Sauer cream INSTRUCTIONS Preheat the oven to 350F. In a large pan, melt the bacon fat over medium heat and add the chopped onions. Add the pork sausage, salt and pepper, bay leaf and paprika. Add 3 tbsps. tomato sauce and stir well. Set aside in a bowl. To another pan add the rinsed cabbage, salt, pepper and 1 tbsp paprika. Sauté for about 15 minutes or until it softens. While the cabbage is cooking cook 1 cup of rice in two cups of water with a bit of salt. Set aside. Layer your cabbage, rice and meat into a large baking dish or casserole and top it with sour cream. Lower the temperature and let it all bake until it is tender at 350 for about 90 minutes. The top should be crispy brown and bubbling. Serve this with toast and put some extra sour cream on top.