Traditional recipes

Penne Rigate with sauerkraut, hardened

Penne Rigate with sauerkraut, hardened

Step 1. In hot oil, sauté the onion for about 1 minute. Put the tomato juice (or finely chopped raisins) and finely chopped cabbage and a cup of water. Mix the ingredients and boil them together until the cabbage is soft. I have a pan with a lid which shortened the cooking time.

Step 2. Meanwhile, boil the pasta according to the instructions on the package, in boiling water, with a little salt. Strain the pasta and pass it through a stream of cold water.

Step 3. Beat an egg and mix it with the cream.

Step 4. Mix the pasta with the sauerkraut and season with spices to taste.

Step 5. Put the composition in a pan greased with butter. Pour the egg mixed with the cream on top and sprinkle with the grated cheese.

Step 6. Put the tray in the preheated oven and leave until golden brown and a crispy golden crust is formed. Serve hot!

Good appetite!


You can use mixed vegetables or fresh cabbage instead of sauerkraut if you like.


You can also add milk and / or oregano or any herbs you want to the cream.


Boil the pasta according to the instructions on the package, in boiling water with a little salt.


You can also use a heat-resistant dish (yena), if you have one.


Instead of tomato juice you can use tomato paste, broth tomatoes or fresh tomatoes.


Instead of green onions you can also use dried onions.


Use farfalle instead of Penne Rigate, if you want.


If you like, you can also harden a little smoked bacon, finely chopped.

Low budget buffet.

The "Alpen Adria" Cup in artistic gymnastics takes place annually in Klagenfurt. The participation is international, in each we have gymnasts from Romania, from Deva. Every year the participants are hosted in the hostel where I work and on the last day, after the competition, we organize the & quotgala & quot buffet. The host association is not rich so we strive to offer them something nice for little money.
This year we had 150 people invited to the buffet. So I "built" groups of tables, with 14 and 10 seats. I made the decoration with napkins, dark blue and champagne, because I had most of them in storage. I placed the cutlery on the plates, and put the juice glasses on the table, because 80% of the guests were children. Many of these glasses will not arrive tomorrow, and you will see later why.

For adults, I put a table next to the refrigerator, covered it and put glasses of red wine and strong wine on it. Before I looked in the fridge to see what drinks they brought, not to put glasses in vain. I saw that they didn't have white wine, so I didn't offer them glasses of white wine.

Elena's kitchen

Do not hesitate, cabbage is a very healthy and high-fiber food! And excess salt can be removed by rinsing in a sieve.


Elenaaaaaaa. Don't you accept me as your niece? hmmmm what a craving you made me with those sandwiches. I can't comment on the recipe I don't know why. to know that I would be happy to be your niece. what food do you eat. and I wouldn't even gain weight, do you realize what an ideal it would be? congratulations for good fff recipes. I hope you win the contest. kiss

Thank you from the heart. But what you do is special. Although I usually "paint" my house, it's just clean, I don't have your talent. So, unlike you, I only know how to "cook" and, more than skilled, I like it very much. That was my refuge when I had problems of all kinds. He doesn't misunderstand me, even though he wouldn't believe it, I did, I invented, I experimented, without eating. Those I have experienced have not yet complained! Or did they not have the courage?

I'm sure no one complained because he had no reason to complain. I can't brag about my talent. It was my carla that stung my brain. mamiiiiiii please please I want princesses to take care of me when I sleep. what man does not do for the family. kiss you

Bucovina quality cabbage: try the recipe that turned the three jurors from MasterChef on their backs

Traian Gaman relied on & ldquoMasterChef & rdquo on a traditional Romanian dish: a hard sauerkraut, homemade bread and humor. And the effort, talent and skill brought him not one, but three aprons & ldquoMasterChef & rdquo, a premiere in the history of the show.

The second edition of MasterChef in season 4 came with a new premiere: the three jurors gave, for the first time, three shorts to a single competitor. The MasterChefs were conquered by the Bucovina quality cabbage cooked by Traian Gaman.

Former baker, Traian conquered the chefs with the bread he prepared at home: "It is the tastiest bread I have ever tasted", said Chef Florin Dumitrescu.

The other two jurors did not stand aside either, so the cabbage on the plate disappeared in a few moments. The taste buds of the three jurors were truly pampered, and Trajan received their praises with emotion. "You deserve 7,000 aprons," said Florin, who immediately invited the "MasterChef" team to indulge in such chosen dishes. "Everything that is Romanian is always successful and well received," said Traian happily.

See the moment on, and on you can review the most delicious moments. The full show can be found on

Try his recipe too:

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Pickled cabbage juice and its health benefits

For us, the Romanians, it is unimaginable a holiday table without a plate full of steaming cabbage rolls, then taken out of the oven, made with sauerkraut.

Equally sought after is pickled cabbage salad in winter, next to a fatty pork steak or a dish of potatoes or beans, or a sauerkraut with some smoked meat.

Few people know, however, that both sauerkraut and juice or millet, as it is called in different parts of the country, are true stores of natural medicines that can prevent and cure various diseases. The rich content of nutrients in sauerkraut juice revitalizes the body and tones it.

Pickled cabbage is rich in vitamin C, even richer than raw cabbage, an antioxidant vitamin that helps strengthen the body's immune system.

Pickled cabbage is the only plant food in which vitamin B12 is abundant but also minerals such as magnesium, folic acid, potassium, iron, iodine.

Pickled cabbage is the only plant product that contains vitamin B12, which slows down the aging process, protects the nervous system and prevents memory loss.

The composition of the mill contains some of the vitamins and antioxidants present in fresh cabbage, but also microelements, mineral salts, ferments and enzymes due to the fermentation process.

Thus, sauerkraut and millet contain vitamin U, antiulcer vitamin, which is destroyed by boiling, so sauerkraut and juice are recommended in the treatment of ulcers. Because it stimulates fat burning and normalizes appetite, cabbage and sauerkraut juice are recommended, raw, and in diets.

The mill regulates and stabilizes the tension. Hypotensive people are recommended a glass of cabbage die daily. A few glasses of death a day, several days in a row, helps to normalize digestion, but also to prevent constipation in case you face something like this.

Although it is not very pleasant to look at and the taste is not very attractive, consumed regularly, cabbage juice has a detoxifying effect on the body, helping to eliminate toxins.

Considering the composition rich in vitamins and minerals, a cure with cabbage juice, now, in winter, when the body is especially prone to respiratory infections, so widespread, contributes to the vitaminization of the body and the strengthening of the immune system.

To make the cabbage juice more pleasant, at least in appearance, when you pickle it, add two or three pieces of beetroot.

Ways to lose weight

You need: kg sauerkraut kg pork leg spoons oil pepper tarragon bay dill. A long winter recipe, fasting or & ldquode sweet & rdquo, sauerkraut stands out for its simplicity and taste, being an extraordinary garnish for steaks. Ingredients: & # 8211 duck & # 8211 big onion & # 8211 kg sauerkraut.

Preparation: If the sauerkraut is too sour, leave it in cold water for a few hours. When ready, the cabbage should be low. The steps are the same if you use sauerkraut but I would not put borscht because the cabbage is already quite sour.

If we have sauerkraut, it must be washed and salted if it is too salty.

At the end, the cabbage must be well browned and browned. Remove the sauerkraut from the barrel and leave it to rise for a few hours. Place the ribs on the ribs and sprinkle a few peppercorns and green dill. Home Diets and sports Low borscht (perfect for the day after Christmas). It is the favorite food of my childhood, which was usually made in the winter.

This sour cabbage soup cooks more in. Peel a squash, grate it and cut it into large cubes (5xcm), then place in a saucepan. Pour the water into the bowl, place the basket, put the cabbage. Cabbage pickles, sauerkraut for sauerkraut, sauerkraut salad, sauerkraut, kimchi & # 8211 recipes and seasonal stories I confess, are.

Stewed cabbage recipe with sausages step by step. Cooking recipe Low cabbage (smoked) from the Pork category. Origin of the cuisine: Romanian Portions: 3. About the recipe: It is said that low borscht or sauerkraut soup is good. Cabbage in a cast iron cauldron on wood Romanian cuisine with sauerkraut & # 8211 Duration: 7:08. After all, this kind of sauerkraut dish is also a kind of cabbage with meat, only it has a very strong and distinct winter scent.

Hardened sour cabbage with smoked pork chop. That's how I started the pickle barrel put this year, for the first round :). In the fall, when cabbage is very cheap, I bought healthy cabbage, I left a few. For today, low cabbage, improved with chicken legs. Ingredients: 8gr pork breast, sauerkraut (kg), carrot, onion, parsley root, salt, ground black pepper, spoon. Recipe Pork with sauerkraut (Pork alms): 6gr pork, 6gr sauerkraut, 1ml bul.

Cabbage mill, as the juice left by sauerkraut is also known. Cabbage has incredibly few calories, but many benefits! Here is a fasting sauerkraut recipe!

How to eat sauerkraut - Recipes and medicines

In order for the sauerkraut to lose its intense salt taste, it is recommended to soak it for half an hour in cold water. Then finely chop, and season with olive oil, or combine with carrot. It is consumed immediately. For diets, 300 g of sauerkraut a day, a few days a week, for long periods is recommended.

Cabbage mill is a natural elixir, which translates into the juice left by sauerkraut after draining. The mill contains enzymes and ferments, plus a multitude of active substances from the ingredients added for flavor - celery, dill, beets or horseradish.

Cabbage mill has notable effects on digestive processes, recharging the body with vitamins and minerals and diets. If consumed in large quantities, sauerkraut juice quenches the appetite. On the contrary, if it is only slightly tasted, it sharpens the appetite.

Grandma's quality cabbage

Because the cabbage barrel is almost full, & # 8230 because it's winter and I still miss my grandmother's food (mother-in-law as I called her), a little with my mother's help, I tried her old recipe for quality cabbage & # 8230 I usually do it a little differently. But Grandma made it good, good with a lot of meat and fat, because sauerkraut "swallows" the fat, with a lot of onions and on a very low heat. I remember her words every time we praised her food: "Mother, good food is made with lots of onions, on a very low heat and a lot of patience and love." So it warns you. It really is a treat, if it tempts you and makes you want it, all you have to do is try, you will see that you will prove me right & # 8230Especially that it is the season of this preparation & # 8230Someone once told me that ”& # 8230but taste this one & # 8230


  • 3 sauerkraut (medium size)
  • 1- 1.3 kg of fresh pork (I had whole antricot with all the fat and a fatter meatball)
  • 4 large onions
  • 8 - 10 tomatoes (or 2-3 tablespoons of tomato paste, depending on preference)
  • 5-6 cloves of garlic
  • Gras red bell pepper (I had orange)
  • 1 teaspoon thyme, dried dill (leaves, stem, inflorescence with seeds)
  • 1 link fresh dill
  • 2-3 bay leaves, peppercorns
  • salt, ground pepper, paprika (to taste, cabbage is already salted)

Method of preparation

    Wash the meat well and portion it into pieces, according to preference.

Separate the fatter part and cut into smaller pieces (as for the halves).

Peel, wash, onion and pepper and cut into juliennes.

Wash the tomatoes, peel and cut into thin slices.

Peel a squash, grate it and cut it in half.

    In a saucepan put about two thirds of the pieces of meat with more fat (scallops) along with chopped onion and pepper and a cup of boiled water. (Add water so that the pieces of fat do not stick, and the onion should not be fried, just hardened).

Over the onion and the pieces of fat, add the bay leaves and peppercorns and keep on low heat (covered with a lid) until the fat melts. When it is ready, put it on the fire, set aside.

At the same time, put the pieces of meat in another pan with the rest of the pieces of fat and leave them to fry, turning them carefully so that they do not stick.

When the meat has browned a little, add 1 cup of boiled water and let it simmer with a lid, until the meat is soft. When ready, set aside on the fire.

Meanwhile, cut the thinly sliced ​​sauerkraut, removing the stalks. (If the cabbage is too salty, sour, leave it in a bowl with cold water and then squeeze well).

Gradually add chopped cabbage over the seasoned onion and cook over medium heat until the cabbage is slightly softened.

After the cabbage has hardened, place it nicely in the pan and prepare it to be put in the oven: put the tomatoes (tomato paste), meat, garlic, dried dill, part of the green dill, thyme, paprika and, if necessary and the taste is seasoned with salt and pepper.

    Place the pan in the oven covered with aluminum foil for about 1 hour, at a temperature of about 200 ° C, of ​​which the last approx. Remove the foil for 15 minutes, so that the cabbage browns a little.

When the cabbage is ready, sprinkle a little more chopped green dill on top.


Pickled cabbage is indispensable on the table of Romanians on important holidays and rightly so, because it is an excellent remedy against constipation, and meals with heavy foods also require its presence.

Pickled cabbage contains vitamin C, helping to strengthen the immune system. It is also found in sauerkraut vitamin B12, being among the few plant foods that contain it, which slows down aging and protects the nervous system, preventing memory loss.

Moreover, sauerkraut is excellent in treating ulcers, as it contains vitamin U, an antiulcer vitamin. Both sauerkraut and raw cabbage are recommended in diets and diets due to the very low caloric intake. Hypotensive people can consume a glass of sauerkraut juice daily, as well as people suffering from constipation.

Pickled cabbage juice helps detoxify the body and prevent respiratory infections in winter, helping to vitaminize and mineralize the body. Also, sauerkraut, like all fermented foods, is an extraordinary source of probiotics. More than 10 billion beneficial bacteria are found in about 150 grams of sauerkraut, having a very important role in maintaining the health of the intestines and the efficient removal of toxins from the body.