New recipes

Sweet cabbage with turkey sausages

Sweet cabbage with turkey sausages

The sausages were frozen and I cut them into slices, put them in a pan, and when they have thawed, add olive oil and let them fry for a few minutes, then take them out on a plate.

Over the remaining oil add the chopped cabbage, "fry" for a few minutes, then add diced bell peppers and sliced ​​green onions.

Put about 2-3 cups of water, fried sausages, cover with a lid and let it cook for about 20 minutes.

Mix well, add the spices and add a little more water, until the cabbage is well cooked.

Leave it until the juice is completely reduced, you can leave it for a few more minutes on high heat to "fry".

The most delicious roasted cabbage & # 8211 as simple as it is brilliant!

We present you a recipe for delicious cabbage roasts. Although prepared in a less usual way, they get amazingly appetizing and flavorful. They can be served as a hot snack or at a family dinner with a favorite side dish. Prepare these roasts at least once and the praises will not be long in coming.


-1 tablespoon herbs from Provence

Method of preparation

1. Pour water into a saucepan. Add a little salt and put the pan on the fire.

2. Cut the cabbage into 12 pieces. When the water starts to boil, add the cabbage to the pan.

3. Boil the cabbage for 12 minutes. Drain the water and pour the boiled cabbage into a strainer.

4. Drain the cabbage as well as possible and chop it using a food processor.

5. Peel the onion and cut it into cubes, as small as possible.

6. Peel and squeeze the garlic.

8. In a bowl, mix the onion with the cabbage, semolina, salt, ground black pepper, Provence herbs and garlic. Get a homogeneous mass.

9. Form the roasts and pass them through the flour.

10. Fry them in a pan with hot oil on both sides until golden brown.

Cabbage dishes

Explore these recipes cabbage dishes if you want to cook with this healthy vegetable. Among the most popular dishes with cabbage are cabbage soup, cabbage pie, sauerkraut with ciolan or sausages, as well as smoked cabbage.

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    Cabbage is, for me, an indispensable food in winter, but unfortunately there are not many ways we can prepare it. Salat.

    Cabbage is, for me, an indispensable food in winter, but unfortunately there are not many ways we can prepare it. Salad, sarmale or food. Let's not forget the cabbage soup present in almost all diets.
    Because I like it very much, I prepare it as varied as I can. Yesterday I did it with beef and I also took photos to post here.

    what we use:

    1 medium cabbage (mine weighed 1.5 kg)
    200-250 g beef (can also be pork or rabbit)
    1 tablespoon broth or 2-3 tomatoes
    50 ml oil
    salt, pepper, bay leaves, thyme

    how do we:

    We cut the meat into smaller pieces and, together with the oil, 1/2 teaspoon of salt and 1/2 glass of water we put it in the pressure cooker over medium heat. After the first steam comes out through the valve, we look at the clock and let it boil for 1/2 hour, but, from time to time, we shake the pot so that the meat does not get caught.
    We cook the cabbage until the meat is done. We cut it faithfully and knead it with a spoonful of salt (as if we were rubbing the laundry) until it softens and reduces its volume by almost half.
    After 30 minutes from when we put the meat on the fire, we put the miracle pot aside and wait for all the steam to come out, then we open the lid. We can cook the cabbage directly in the pressure cooker or transfer the meat to a saucepan. For the quality of the photos I used a white pan.
    Add the cabbage over the meat and sauté for 5 minutes. Then add the broth or finely chopped tomatoes, ground pepper, 2 bay leaves, thyme to taste and enough water to come out at the level of the cabbage. Turn on the heat, cover the pan with the lid and let it boil for about 30 minutes or until the water drops. we can taste it from a strip of cabbage to see if it is done and we can add a little water if needed. But, in general, the cabbage cooks quite quickly if we knead it well beforehand.

    Ingredients New cabbage with dill

    new cabbage (about 1 kg)
    1 medium onion
    2 new carrots
    1 thyme thread
    2 wire marar
    salt, ground black pepper
    2 tablespoons homemade oil (cold pressed sunflower)

    Preparation New cabbage with dill

    1. Cut the finely chopped cabbage using a grater like this or with a knife, use the instructions here. Sprinkle with 1 teaspoon of salt and knead lightly until it loses volume and you feel it wet (it takes a while for the new cabbage, about 1 minute). Scrape the carrots on top, on the large grater.
    2. In a large saucepan (preferably cast iron, sauté the vegetables better, you can use a wide wok) heat the oil and add the diced chopped onion. Saute only until the onion is soft, about 5 minutes.
    3. Add the cabbage and carrots and continue to sauté over medium to high heat for 10 minutes, stirring often. After about 7 minutes you will feel that the cabbage smells slightly sweet. At that point, grind plenty of black pepper and add the finely chopped thyme. Continue to sauté, this time stirring almost without a break so that the cabbage does not burn. Taste the cabbage and add more if necessary. When the 10 minutes expire, the cabbage must have dropped a lot and you can see in some places that it is slightly brown.
    4. Remove the pan from the heat and add the finely chopped dill. It's good warm but also at room temperature.

    Baked sweet cabbage

    Ingredients for Baked Sweet Cabbage:
    -1 kg cabbage finely chopped sweet, 500g smoked ribs 2 finely chopped onions, 2 tablespoons flour, 4 tablespoons broth a sliced ​​tomato, 3 bay leaves, thyme, pepper, paprika. Method of preparation:
    To give Baked sweet cabbage we do so: It counts cabbage finely chopped with salt in a bowl and leave for half an hour. Boil it with enough water to cover it, until it softens, about an hour.
    Meanwhile, fry ribs in two tablespoons of oil. Remove and drain on a napkin.
    Put a tablespoon of oil in a pan and fry the onion. Add two tablespoons of water and bring to a boil. In a bowl, mix the flour with two tablespoons of water, add the broth, pepper and paprika.

    Mix well, then place over the onion. Quench everything with a cup of juice from the one in which it boiled cabbage , leave for a quarter of an hour. Put the meat in the cabbage and onion sauce, season with salt if needed, sprinkle with a little chopped dill, add thyme, bay leaves and garnish with tomato slices. Put in the oven for half an hour.

    Elena's kitchen

    in Austria a lot of turkey meat is eaten, and its popularization took place as in RO, but a little earlier. with cabbage I also like everything, either sauerkraut or a Sauerkraut garnish as it is made in Austria.

    Zazuza, turkey is more popular here in recent years. That is, in specialty stores and supermarkets, in addition to imported whole turkeys, began to appear thighs, wings, chest, fresh boneless meat for only about two years. Although, it is very curious because in Romania turkeys and turkeys have always been raised in personal households. Anyway, I like it, because it has some indisputable qualities if it is properly fed by the bird - it has no cholesterol. At least not from the & quotrau & quot. Given the texture of this meat, however, few people, who have already become accustomed to this farm chicken stuffed with God who knows what concentrates, agree to cook turkey. But I made the roll, the pulp, whole and I was always delighted by this meat. But it is, in my opinion, much too expensive for the pocket of the ordinary Romanian.

    Hi Mrs. Elena. I don't eat much turkey either because I haven't discovered its taste yet.
    I want to ask you. I notice that you are still on the Rina diet. have you lost weight with this diet? how long did you keep it
    Thank you for the answer

    good, a recipe to keep in the kitchen, thank you

    Violette, you have to try it, because you don't make friends with this meat so easily. It has a special texture, people accustomed to the chicken that is consumed frequently, chicken raised with many concentrates and injected with God knows what, it will be harder to get used to. But the qualities of turkey meat are undeniable.

    Bianca, I have been in maintenance for some time, an intermediate phase in this diet. During this period I respected the food groups, but on protein days I combined them with each other (which is not allowed in the diet) and I made small exceptions to the restrictions. for example, I didn't drink much soup from lunch to protein, I also cut the second slice of sweet when it was something special. On Monday, however, together with a friend, I want to start the diet again, strictly following the steps. The kilograms given in the first two times, for the most part, remained gone. Im mostly because I put it back on, but about a quarter of what I took off with the diet, which is great - the main enemy of diets being the yo-yo effect.

    100 YEAR OLD RECIPES: Turkey Stuffed with Sausage and Banana Foam

    In this section we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.

    This week we offer you '' Turkey stuffed with c 'acircrnați' 'and' 'Banana foam' ', both recipes being published & icircn' 'Cookbook & mdash 1501 dishes'' (1935), with a preface by Constantin Bacalbașa.

    Turkey stuffed with acorns

    Here is one of the tastiest preparations of fried turkey. Take, preferably a turkey or a turkey, fill the bird with a quantity of ordinary pork sausages or debris, put it in a baking pan, placed on slices of bacon. & Icircn chicken tray around & icircnound 12 whole onions & icircn, lots of black peppercorns, a large bouquet, pieces of bacon and 4 tablespoons of water.

    Bake for three hours in the hottest oven. Sprinkle often. Don't forget to remove the fat from the sauce. When you get to the table, you open the turkey, take out the acorns and throw the bouquet. If you don't have any vegetables, you can fill the turkey with a slice of fried breadcrumbs rubbed well with garlic.

    Banana foam

    Proportions: 6 bananas, 150 gr. candy sugar, a glass of fresh double sm & acircnt & acircnă, 3 tablespoons of beaten egg whites (1 egg and a half), a teaspoon of rum, 6 bananas for the garnish made of compote. Pass through the sieve the 6 peeled bananas, quickly mix this puree with the candy sugar, without stirring, add the rum. Keep cool. Beat sm & acircnt & acircna, add the egg whites. Mix this sm & acircnt & acircnă with the banana puree. Put this foam in a large bowl and keep it cool. It is served surrounded by compote rolls of bananas.

    Goulash with sweet cabbage as in Transylvania

    & Icirc & # 539i must:
    700 g pork
    700 g of beef
    300 g lard & # 259 pork
    4 matching onions
    1 tbsp & # 539 & # 259 paprika
    salt pepper
    2 c & # 259p & # 259 & # 539 & acircni de cabbage & # 259 sweet
    400 g sm & acircnt & acircn & # 259
    Preg & # 259te & # 537ti a & # 537a:
    Cut the meat into cubes. & Icircntr in a pan & # 539 & # 259 with gr & # 259sime & icircncins & # 259, put onion t & # 259iat & # 259 m & # 259runt, which you mix p & acircn & # 259 c & acircnd fry # 259je & # 537te pu & # 539in, then add crati & # 539a & # 537i la & # 537i s & # 259 se pr & # 259jeasc & # 259 p & acircn & # 259 c & acircnd carnea devine roz. Sprinkle the peppercorns and turn the water over to cover the meat. Let the cheese boil for 45 minutes. Add as little water as possible, so that the sauce is not too low.
    During this time, cut the cabbage into thin slices, then toss in the remaining fat. When the meat has softened enough, mix it with the cabbage and add the sour cream.

    Preparation: 60 minutes Baking: 35 minutes
    Re & # 539et & # 259 by Emilia Gurghian, Tg. Mure & # 537, Mure County & # 537

    Enter here and you will find a recipe for a turkey goulash.

    Bavarian cabbage

    Cabbage prepared in German style, but to my taste. I tried to eat cabbage prepared this way in Germany and the Czech Republic, but I couldn't get over the aggression of vinegar. Now that I have prepared it with my glove, I managed to balance the sweet-sour taste to my liking. I also chose to do it in the oven, because it is much easier to control the heat than on the hob. It is a very good garnish for any meat (grilled chop, smoked steak), but it is also served with boiled potatoes or rice.

    Video: Fried Cabbage - No Pork Style - Turkey Sausage - Easy Meals (November 2021).