Traditional recipes

Rice with sour cabbage

Rice with sour cabbage

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wash, drain and chop the sauerkraut.

cut the onion into fish, diced peppers or strips and fry together in oil until slightly softened, then add the cabbage and cook for another 5 minutes.

add the rice and one cup at a time. when the soup is finished, add the tomato juice, keep the food on the fire for another 2-3 minutes, then set it aside, sprinkle with pepper and cover with a towel. thick and let the rice swell.

it is delicious on fasting days!

Hence the idea is that everything is a bit dizzy, put the chicken on top and put in the oven.
The rice does not boil, it does not cook, it is put like that.

Juice, ie tomato soup and juice, cover everything. Then leave the meat on top. I put my boiled legs and wings and my raw chest.

After a while, at your choice, depending on the oven, you can turn the meat. I made everything with a lid, mine want the food with more juice, of course you can do it, like on TV, without a lid and brown everything, at will.

My opinion: it is excellent, the tastes are distinct, it is a sauerkraut with a mixture of glutinous consistency given by rice. What I would change: I would boil / harden the sauerkraut in advance, it is already sour, with the tomato juice it remains a bit sticky, luckily I cut the noodles, ready frozen. I would put the rice towards the end and I would choose one with a big grain, I put the "Romanian" one because I know that we like the piled more rake. But the combination, it's good, it's worth a try.

If you do not have chicken, put the raw chicken on top and tomato juice or broth folded with water.

Sarmale with rice and sour cabbage

Method of preparation:
The cabbage leaves necessary for the sarmale are chosen, and the rest is chopped faithfully. Finely chop the onion. Fry half the amount of chopped onion until it turns yellow, add the rice, which has been previously washed and let it fry a little. Quench with half the amount of broth and hot water, twice the amount of rice.
Mix and add pepper and salt to taste, and after boiling put in the oven for 15 minutes. Separately brown the rest of the onion in oil, quench with the remaining broth and water, add the paprika, bell pepper and chopped cabbage, letting it boil in small pots. Remove the rice from the oven, add the raisins, mix the composition and start forming the sarmales. In a saucepan put a row of chopped cabbage, over which place the sarmales around, in the middle and on top put the rest of the cabbage. Cover with a layer of sliced ​​tomatoes.
If necessary, add water or cabbage juice. Leave it to boil until the cabbage is ready. From time to time, it is necessary to twist the pot with cabbage rolls, so as not to get stuck on the bottom.
If sweet cabbage is used, it must be scalded first, then choose the leaves, the rest of the cabbage is finely chopped.


1. Chop the meat from the knife as small as possible. Put to harden for 3-4 minutes, together with chopped onion, in 2-3 tablespoons of oil. Season and season with a sprig of green thyme or crushed dried thyme together with a powder of ground pepper and a teaspoon of paprika. After they have hardened, add a glass of water to simmer.

2. Boil the rice al dente, two measures of water to one of rice. Place the rice together with 3 tablespoons of diced peeled tomatoes over the meat and onion. Stir and mix for one minute on the fire.

3. Cut a pepper into cubes, chop half of the green parsley, put in a saucepan and mix. Suitable for salt to taste.

4. Wash the sauerkraut in cold water and chop finely. If the cabbage is too salty, keep it salted for 2 hours in cold water. Keep 4-5 whole cabbage leaves.

5. On the bottom of the saucepan or Roman bowl place a layer of chopped cabbage with chopped bell peppers, a tablespoon of broth and spices: 2 bay leaves, pepper, berries, thyme. Add 2 tablespoons of oil.

6. Place a layer of meat with rice, peppers, tomatoes on top of the cabbage. Then a layer of cabbage, a second layer of meat and everything ends with cabbage.

7. Finish everything with slices of tomatoes and larger chopped peppers, season with the other half of green parsley. Season again with peppercorns, thyme and 2 bay leaves. Cover everything with whole cabbage leaves.

8. Add a cup of soup or, failing that, lukewarm water. Put the lid on the pan and put it in the oven for approx. one hour. Remove the lid for the last 10 minutes, browning slightly. This cabbage bite is served at the table with polenta and hot tea.

Baked cabbage rice - recipe from the Holy Mountain

Cabbage is one of the most popular vegetables in Romanian cuisine. However, few are likely to know its health benefits.

You certainly did not know that cabbage, and other cruciferous vegetables (broccoli, cauliflower), can protect us from radiation.

Baked cabbage rice: