Traditional recipes

Cabbage meatballs

Cabbage meatballs


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Finely chop the cabbage and rub with a little salt. Peel a squash, grate it and boil it in cold water with a pinch of salt. Boil for 15 minutes, try with a fork if they have boiled, drain and strain. Peel a squash, grate it and squeeze the juice. Peel an onion, finely chop and sauté in 2 tablespoons of oil. After the potatoes have cooled, mix with the chopped cabbage, carrot, hardened onion, finely chopped dill and breadcrumbs. Season with salt and pepper. Make meatballs, add a little flour and fry in hot oil. Caution - if the fire is not high and the oil is hot, the meatballs will fall apart. Fry well on both sides, remove on a paper towel to remove excess oil. Serve as such or if you prefer a sauce I recommend it. 1 small onion, 1-2 tablespoons oil, 100 ml water, 200 ml tomato juice, 2-3 tablespoons pepper broth, 1 teaspoon basil / dried dill.

Heat the onion in 1-2 tablespoons of oil, add water and simmer for 10 minutes. Add the tomato sauce, pepper broth and basil, then cook for another 5 minutes. Season with salt and pepper.

Good appetite!


The fried cabbage recipe!

We will prepare the cabbage differently! With minced meat and pan-fried tomato sauce, without baking. A tasty dish that is easy and quick to prepare in minutes.

INGREDIENT:

-250 gr of minced beef

-1 tablespoon butter or olive oil.

METHOD OF PREPARATION:

1.Cut the spine and soak the cabbage in boiling water for about 10 minutes.

2. Mix the rice well with the minced meat, chopped onion, parsley and chopped coriander, salt, black pepper, turmeric and cumin.

3. Form balls of the obtained composition.

4. Separate the cabbage leaves, let them drain well and cut them into pieces.

5. Heat the pan with oil over medium heat, add the grated tomato puree and cook for about 10 minutes, seasoning the sauce with salt, black pepper, turmeric and cumin.

6. Add the meatballs and cook for about 10 minutes under the lid and over low heat, turning on the other side.

Advice. If you want, you can add a little tomato paste.

7. Melt the butter in another pan and fry the cabbage for a few minutes, stirring enough to brown. Season with salt and black pepper.

Serve the cabbage with meatballs. Try this recipe and we invite you to appreciate its wonderful taste and the simplicity with which it is prepared.


Sarmale in cabbage leaves & # 8211 my mother's recipe

I've always liked sarmales. Although I have eaten in many places in the country brines prepared according to different recipes, the ones my mother makes seem to me the best. I stole her recipe too.

Ingredient:

  • 1 sauerkraut, a small onion, tomato sauce
  • 500 gr minced beef or pork, a tablespoon of sunflower oil
  • 100 g of rice, 250 g of bacon, half a teaspoon of pepper
  • A pinch of paprika, salt, peppercorns and ground pepper
  • 1 teaspoon thyme, 2 bay leaves, 6 cloves

Method of preparation:

Cabbage is very salty, so it would be good to soak it in water for at least an hour before using it.

Lightly cut the cabbage leaves so that they do not break. The leaves should be the size of the palm.

Finely chop the onion and heat it in oil. When the onion has hardened, add the rice, paprika, ground pepper and half a teaspoon of thyme. Then pour a glass of water into the pan.

Cook over low heat until the rice absorbs all the liquid. Then let the mixture cool. Add to the flan, the minced meat and spices (pepper, the rest of the thyme, a pinch of salt - not too much because the cabbage is quite salty).

Spread a cabbage leaf in the palm and add in the middle 2 teaspoons of filling. Fold the edges inwards to fold the brine.

On the bottom of a heat-resistant dish we put some cabbage leaves. We add tomato sauce from place to place, a few peppercorns, a bay leaf and 3 cloves. Now add the bacon slices.

Only now can we put the stuffed cabbage in the bowl. Cover them with bacon and cabbage leaves. Add again tomato sauce, a bay leaf and cloves.

Put the sarmale dish in the preheated oven at 160 degrees for about 3 hours. During this time, the cabbage leaves should soften. Serve the hot sarmales with sour cream and polenta. Good appetite and increase cooking!


Raw cabbage meatballs

Here & # 259 below is a more special review. Raw & # 259 cabbage meatballs. We are used to preparing pork or poultry meatballs, but they can also be made from other ingredients: zucchini, potatoes, grated carrots and cabbage.
Meatballs they are a movement that belongs to the Asian and Arab worlds. So did the Chinese, and so did the Arabs, that they were the first to prepare the delicious meatballs. The Chinese say that the meatballs come from the Shadong piece, one of the 8 traditional pieces, starting with the year 207 BC. On the other hand, the Arabs say that the recipe for meatballs is in the first baskets of Arabic dishes, being prepared from minced lamb. In fact, the name known today comes from the kufta tree.
In Europe, meatballs are a dish that is used in almost all dishes, and their names differ from one region to another. For example, in Albania they have the composition of the fetus. & Icircn Belgium, they are called & bdquoballekes sau bouletten & bdquo It is prepared from a mixture of minced beef or pork, to which sliced ​​onions are added. The Croats call them & bdquopolpete& bdquo & # 537i are made from a mixture of beef and pork and are served with rice, mashed potatoes or tomato sauce. In Finnish cuisine, meatballs are made from beef, pork or reindeer, to which is added breadcrumbs dipped in milk, vegetable soup and chopped onions. 259.

Photo: Raw cabbage meatballs & # 259 & # 259 & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 kg of raw cabbage & # 259
3 holes in cauliflower
2 or & # 259
4 tablespoons f & # 259in & # 259
frying oil
salt pepper
Preg & # 259te & # 537ti a & # 537a:
Cut the cabbage faithfully, as soon as possible, as well as cauliflower. Boil them for 10 minutes, boiling in salted water. After boiling, put them in a strainer and let them drain for 10 minutes. Put the cabbage and cauliflower in a mincer or blender and grind them. & Icircn pasta obtained & # 539inut & # 259 chicken egg & # 259le & # 537i 2 tablespoons of flour & # 259in & # 259, salt, pepper, after & # 259 taste & # 537i mix well. If the composition is soft, add the flour gradually. Add the oil and then, with a spoon, take the dough from the dough and put it on the frying pan. Take out the meatballs on paper towels and bring them to the table, sprinkled with greens, to taste.

Preparation: 35 minutes Baking: 30-40 minutes
Re & # 539et & # 259 de & # 536tefania Lascu, Bucure & # 537ti

Find out more about this magazine. Practically & icircn buc & # 259t & # 259rie. It can be purchased from press outlets throughout the country, but in electronic format. through Magzter.


Zucchini meatballs

All my childhood I ate pumpkin meatballs, but they were totally different. I'm still looking for the recipe from then on, until another one looks functional.

  • 4 medium zucchini
  • 4 cloves of garlic
  • 4 eggs
  • 250g of old sheep's cheese or cheese, or both, mixed
  • 250g golden breadcrumbs
  • Caraway
  • Sweet Boya
  • 500ml sunflower oil
  • Coarse salt, freshly ground pepper

Peel a squash, grate it and grate it. Drain for 30 minutes in a sieve, sprinkle with coarse salt.

Beat the eggs, mix with grated cheese, finely chopped garlic, 1-2 teaspoons cumin, 1 teaspoon paprika, freshly ground pepper.

Remove the grated pumpkin from the sieve, one fist at a time. Squeeze well into the fist to drain the juice and add over the beaten eggs. This step is important, they must be drained as well as possible.

Mix the whole composition. If it is too liquid, add breadcrumbs and mix. Wait a few minutes after each spoonful of breadcrumbs to check how hard it has hardened.

The meatballs are formed, larger or smaller, according to taste. I made them about 10 cm in diameter and 2 cm thick. 14 meatballs came out of all this.

As you form the meatballs, roll them in breadcrumbs and fry them in hot oil. Leave for about 3-5 minutes on each side, medium heat. The idea is to make it inside but to stay golden on the surface.

Serve hot, you can add sour cream or a fat yogurt on top.

It goes great with a salad of vegetables and a simple, dry and very cold white wine, for example Verdejo Marques de Caceres.


Cabbage meatballs

A quick and delicious vegetarian dish, with the taste of cabbage pie. These meatballs have several advantages: first, they can be made with different types of flour (or psyllium). Then they are good not only hot but also cold, therefore they are suitable to be packaged. Last but not least, they are suitable for those who avoid dairy products. I hope I convinced you to try them too, I am waiting for you with impressions, here or on the facebook page of the blog.

  • 200 g cabbage (I used Chinese)
  • 3-4 eggs (depending on size)
  • ½ teaspoon salt
  • 1 tablespoon psyllium bran, or 1 tablespoon Szafi Reform flour, or 2-3 tablespoons almond flour
  • a knife tip of baking soda or baking powder (optional, I didn't always put) (optional, but gives a fantastic flavor)
  • frying fat (coconut oil for cooking, poultry fat or clarified butter)

Cut the cabbage as thin as possible and rub with salt in a bowl. The softer parts of the leaves are used, not the thick ones, close to the spine. Add eggs, baking powder and flour (or psyllium bran). Homogenize with a spoon and leave the dough for 5 minutes, then put the pan on medium heat. In the hot fat pour the meatballs with a spoon, bake under the lid until browned on both sides.

Remove and serve immediately or after cooling. It lasts in the fridge for 2-3 days (but you better make it fresh, in a maximum of half an hour they are ready).


Quick and tasty meatballs without 1 gram of meat & # 8211 It is prepared from 700g cabbage, 2 eggs, 2 onions, 30g butter and spices

First of all, put boiling water in a pot and cut the cabbage as thin as possible. When the water boils, put the cabbage in the pot and cook for 7-10 minutes until half ready.

Note: If the cabbage is older, cook it for longer.

Meanwhile, finely chop the onion and sauté over medium heat until nicely browned, stirring often. When it is ready to brown, take the onion out on a plate and let it cool.

Remove the cabbage from the water and let it drain until it is completely cooled and all the excess water drains.

Transfer the cabbage to a bowl, add the onion, beaten eggs, salt, finely chopped greens and spices. Mix very well and set aside for 10 minutes.

Note: If the composition is too soft, add flour.

After 10 minutes, form balls from the composition and flatten them slightly with your hands. We will get about 10-12 meatballs. Fry the meatballs in hot oil until nicely browned on both sides.

We can put the meatballs in the oven (instead of frying them in oil):

We line a tray with baking paper over which we place the meatballs and grease them with a little butter. Put the tray in the preheated oven at 180 degrees Celsius for about 20 minutes. Remove the tray from the oven, grease them with beaten egg and put them back in the oven for another 10 minutes.


Delicious meatballs with cabbage & # 8211 a snack to everyone's liking!

We present you a recipe for delicious cabbage meatballs with cabbage. They are prepared amazingly simple and fast, from a minimal amount of ingredients. Get a very fragrant, appetizing and economical hot snack. Experiment with aromatic herbs and get another delight every time. Serve them with your favorite sauce and enjoy your loved ones with a snack as simple as it is delicious.

INGREDIENTS

-0.5 teaspoon ground black pepper

-3 tablespoons vegetable oil

-1 teaspoon baking soda

METHOD OF PREPARATION

1. Beat the eggs with the kefir. Add salt, sugar and ground black pepper. Stir.

2. Gradually add the sifted flour and mix. Adjust the density of the dough with the flour. It should look like homemade cream.

3. Finally add the baking soda (do not turn it off). Add the cabbage and chopped greens. Stir.

4. Put a pan of oil on the fire. Pour the dough with a spoon into the hot pan. Fry the oladi on both sides until golden brown. Do not overdo it with oil.

5. Arrange the oladi on a paper towel, then on a plate. Serve them with cream or any cream-based sauce.


Cabbage hardened with soy

& Icirc & # 539i must:
1 kg of cabbage & # 259
300 g mushrooms, pleurotus or p & # 259dure mushrooms
1 onion & # 259
1 pepper
100 g soy cubes
salt
ground pepper
hot or smoked paprika & # 259, according to taste
dried vegetable spice
1 leg & # 259tur & # 259 m & # 259rar
5-6 tablespoons oil

Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and grate it with a pinch of salt. Cure the mushrooms, onions and peppers. Cut the mushrooms into thin slices, and the peppers into slices. Put onions and peppers in 2-3 tablespoons of oil, after which you add the mushrooms and prepare a paprika with a little sauce, well seasoned with pepper, paprika and vegetable spice. dry.
C & # 259le & # 537ti & # 537i cabbage & icircn 3 tablespoons oil, mix & acircnd p & acircn & # 259 se & icircnmoaie. Boil the soy cubes in lightly seasoned water, following the directions on the package. Mix the cabbage with the paprika and the mushroom cubes.
Stir and season again, to taste, and at the end add the chopped blackberry. Serve & # 537ti cabbage with m & # 259m & # 259ligu & # 539 & # 259 & # 537i sm & acircnt & acircn & # 259 vegetable & # 259, & icircn fasting days.