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Cabbage in Cluj

Cabbage in Cluj

First chop the cabbage and wash it in cold water and then squeeze it and put it to harden with oil (I put about a cup because the cabbage was a lot). If you think it's a lot, I advise you to make half the amount (meat and cabbage).

We add a tablespoon of paprika, thyme and pepper to the cabbage and let it soften a little more, then we take it off the heat and we start to prepare the meat filling as follows:

Filling:

It is good to make the beef and pork filling because it is a heavy food anyway and we have to reduce some of the fat.

So, finely chop the onion and fry it in a few tablespoons of oil.

When it has become glassy, ​​add the rice and chew very well so that it does not stick. Let the rice whiten a little, about 3-4 minutes, then add the minced meat, salt, pepper and thyme and chew from time to time until it turns light. Add the wine and simmer for 20 minutes until tender.

Assembly:

In a large bowl, put a layer of cabbage and then a layer of meat. Put a few tablespoons of tomato juice or broth over the meat and spread it all over the surface.

We alternate again with a layer of cabbage then again meat and finally cabbage!

On top you can put slices of tomatoes or even finely chopped tomatoes from the can.

Bake in the oven for about 1 hour and a half, until the cabbage is tender and browned on the surface. First we put it in the oven covered with a lid or aluminum foil, and at the end we discover it to brown nicely!

Good appetite! that it goes next to a good brandy


Video: Transylvanian specialty Cabbage à la Cluj (January 2022).