Cabbage à la Cluj - A Must-Try Scattered Cabbage Rolls Variation скачать в хорошем качестве

Cabbage à la Cluj - A Must-Try Scattered Cabbage Rolls Variation

Welcome to the IA SI PAPA channel! Today, I present to you a delicious and unique recipe for cabbage à la Cluj, a variation of scattered cabbage rolls that you shouldn't miss! 🤤 This recipe is perfect for those who love the traditional taste of cabbage rolls but want an easier and quicker approach. Cabbage à la Cluj is a savory combination of sauerkraut, pork meat, and rice, all cooked in a delicious tomato sauce with aromatic spices. The result is a truly special dish that will delight your taste buds! 😍 To prepare this recipe, you will need the following ingredients: 2 kg sauerkraut 2 tablespoons pork lard 1/2 small onion, finely chopped 1 teaspoon pepper 1 tablespoon thyme 1 teaspoon sweet paprika 150 ml tomato juice 50 g bacon or smoked lard 1 kg pork meat (50% leg, 50% neck), finely chopped 300 g rice, rinsed and soaked 2-3 dried thyme sprigs Salt and oil for seasoning To prepare cabbage à la Cluj, follow these simple steps: 1. Unfold the sauerkraut and rinse each leaf in cold water. Let them soak in water for an hour to reduce acidity and saltiness. 2. Cut the cabbage leaves into small pieces and drain excess water. 3. In a large pot, melt the pork lard and add the chopped onion. Stir and let the onion soften. 4. Add the pepper, thyme, and sweet paprika to the pot and mix well. 5. Turn off the heat and add 150 ml of tomato juice. Stir. 6. Add the sauerkraut to the pot and mix well. Let it simmer over low heat for 30-40 minutes, stirring occasionally. 7. In another pan, heat a little oil and add the bacon or smoked lard. Stir and add the chopped onion. Let the onion soften. 8. Add the chopped pork meat to the pan and stir until browned. 9. Rinse the rice and soak it in water until it swells. Add the rice to the pan and mix. 10. Turn off the heat and let the meat and rice mixture cool. 11. Preheat the oven to 180 degrees Celsius. 12. In an ovenproof dish, layer cabbage, then a layer of the meat and rice mixture. Repeat until you finish the ingredients. 13. Pour the remaining tomato juice over the cabbage and add a tablespoon of sour cream on top of each serving. 14. Add a few dried thyme sprigs and a pinch of salt over the cabbage. 15. Cover the dish with aluminum foil and bake in the oven for 40-50 minutes. 16. Remove the dish from the oven and let it cool slightly before serving. 17. Cut the cabbage à la Cluj into pieces and serve it with sour cream and the tomato sauce from the dish. 18. Enjoy the warm and authentic taste of cabbage à la Cluj. Bon appétit! 😋 If you liked this recipe and want to see more, don't forget to subscribe to the IA SI PAPA channel and click the bell icon 🔔 to stay updated with new delicious recipes. Follow IA SI PAPA on: Blog: http://www.iasipapa.ro Instagram:   / iasipapa.ro   Facebook:   / iasipapa   Thank you for watching this video, and happy cooking! 🥘