Wash, then finely chop the cabbage.
Wash the onion and pepper, then cut the pieces and put them in the pan with the oil.
Let it cook for a few minutes, add the chopped cabbage, put 1 cup of cold water, add the peppercorns, a little ground pepper, salt to taste and the two bay leaves.
Cover the pan and let the cabbage cook over medium heat until the water drops.
Add the chopped tomatoes, mix and let the cabbage cook for about 15 minutes.
Sprinkle a little thyme and a lot of fresh dill, then serve.
Fasting sauerkraut food
I also told you that I really like sauerkraut when I wrote the sauerkraut salad recipe & # 8211 see here. But I like it not only in a salad but also cooked. And I'll tell you a secret.
When we make sarmale, the chopped cabbage that is usually put in the pot under and over them I eat. I don't crave sarmale like I do with that cooked cabbage.
So it is understandable that the hardened sauerkraut dish is one of my favorites, especially during fasting periods. It is easy to make and very tasty. Obviously, the version with some meat, ham or sausages is tastier, but I assure you that the one made according to the "basic" recipe is also good.
Besides, it is also very healthy, it does not have many calories, so it is perfect both during fasting and for those who have a vegan lifestyle or follow a certain diet. Served with a warm polenta and a hot pickled pepper put together it becomes a tasty and filling dish.
As for complexity, the recipe for fasting sauerkraut it's an easy one to do. And in terms of duration, I can't say that it's time consuming. I am, which is a bit longer to wait, but otherwise, its actual preparation does not take long.
Fresh cabbage fasted
1.5 kg of fresh cabbage, cabbage or cabbage should be of medium size and more "stuffed", a smaller dried onion and a bunch of green onions, 1-2 pieces of fresh pepper have fresh or frozen capia, a smaller carrot, 4-5 tomatoes, 1-2 tablespoons broth, tomato paste or tomato juice, 100-150 ml white wine,, salt, peppercorns, coriander seeds, ground pepper, thyme to taste, 2 bay leaves, 1 link dill
Difficulty: low | Time: 1h 20 min
Finely chop the fresh cabbage and rub with salt in your hands. If we have sauerkraut, it must be washed and salted if it is too salty. Put it in a pan with a little oil or lard and put it on low heat, simmer for 20 minutes and let it water. Stir occasionally to absorb the heat. If you want quality cabbage to be fasting, do not use lard.
After it has softened, turn off the heat and add a cup of broth, peppercorns, 2 bay leaves, a tablespoon of paprika (or hot if you like more spicy) and a sprig of green or dried thyme. Mix well. Put a glass of water and put the pan in the oven to drain well and brown for approx. one hour. I usually take the pan out of the oven 2-3 times at this time and mix the cabbage. Last time chop and dill and mix it in the cabbage. I leave the pan in the oven for approx. 20 minutes and turn off the heat. At the end, the cabbage must be well browned and browned.
Food appreciated in fasting quality cabbage can be eaten simply, with polenta. The rest of the time it can be accompanied by any red meat and a red wine. I especially appreciate the sauerkraut prepared from sour cabbage, pickled and tempered with lard (even if it is heavier).
How to serve sauerkraut
Did you see how quickly I prepared this dish? This is an important asset, especially when we are fasting, because in half an hour we have already prepared a full and delicious lunch, with a special flavor!
In Transylvania, this mixture is used to fill cabbage pies that are traditionally cooked on a pan, on a slab! Those are among my favorite traditional snacks !!
The sauerkraut that we cooked together is served hot, as soon as it was taken from the stove fire. You can also put a polenta quickly, so that it is ready at once with sauerkraut!
My mother used to prepare the homemade noodles that she boiled and mixed them with sauerkraut when she was ready! Alas, what an intense taste and what a wonderful texture the dish she was preparing had! I didn't have time to take care of the homemade noodles, but I prepare this preparation, usually adding the equivalents I find in the trade.
The taste differs, of course, but the texture is similar and I really like this!
I hope you enjoyed cooking the sauerkraut with me and I hope you will return to this recipe whenever you feel like a wonderful and flavorful fresh hardened cabbage!
- 1 sauerkraut between 1 & # 8211 1.5 kg.
- 400 gr. smoked meat, ideal are some sausages and / or smoked ham & # 8211 optional
- 1 large onion
- 1 donut or red bell pepper or 1 & # 8211 2 tablespoons pepper paste
- 2 & # 8211 3 large tomatoes or 200 ml. tomato paste
- 100 ml of sunflower oil
- 100 ml white wine (optional)
- 1 tablespoon paprika
- 7 & # 8211 8 black peppercorns
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon salt
Preparation of hardened sauerkraut
Before preparing it, the sauerkraut must be desalted. I put the cabbage head in clear water the night before and the next day I tasted it to see if it was still too salty. If so, or if the sauerkraut has not been salted in time and you want to make it faster, cut the cabbage faithfully, then soak it in 2 l of lukewarm water for at least 30 minutes. Being finely chopped, the salt will come out faster, after which we drain the cabbage well from the juice before putting it in the pot and cooking it. If the sauerkraut contains too much salt even now, it can be compensated by replacing some of the sauerkraut with sweet cabbage.
Preparation of ingredients
1. Peel, wash and finely chop the onion.
2. Finely chop the sauerkraut, if you have not chopped it before desiccation.
3. Wash the donut / pepper, clean the stalks and seeds and cut into cubes. Ham and sausages, if we use, cut into pieces of 3-4 cm.
Cooking hardened cabbage
1. Heat the oil in a large saucepan and add the chopped onion, which you heat over low heat, with half a teaspoon of salt, until it becomes glassy, without letting it brown.
2. Add the donut / bell pepper (pepper paste in this case) and cook for 3 minutes, stirring often to avoid burning. Then add the paprika, well drained cabbage and sausages / smoked ham & # 8211 if you want to use meat.
3. Continue to harden and stir over low heat until the sauerkraut leaves no juice. Now add a cup of hot water (if you put cold water, this will stop boiling for a while and the whole cooking time will be extended), bay leaf, cumin seeds and peppercorns. Stir to blend the spices and ingredients well.
4. Cover the pot with a lid and simmer the cabbage for 40 & 45 minutes, taking care to add hot water if needed.
5. While the cabbage is cooking on the fire, turn on the oven and heat to 180 ° C.
6. After the recommended simmering time has elapsed, taste the cabbage and adjust the salt taste. It is mandatory to taste before matching the taste. Pickled cabbage, if it was saltier, can bring enough salt to the preparation, sometimes there is no need to add extra. If canned pepper paste is also used, so is it.
7. Add over the hardened sauerkraut tomatoes or tomato broth and a glass of dry white wine, if you decide to use it.
8. Cover the pan with a lid and place in the preheated oven for another 40 minutes.
After removing from the oven, sprinkle freshly chopped green dill sauerkraut on top, which will give the dish a light, fresh air. It serves hot food, both as a main course, especially if it also has smoked meat, but it can also be a tasty garnish.
Traditionally, sauerkraut goes great served with hot peppers and a polenta. A good tablespoon of sour cream can also be offered at the table. A goodness!
How to prepare the tastiest sauerkraut
Raw cabbage and vegetables are finely chopped and sautéed a little, then leave the cabbage in the oven for 40 minutes until reduced. Tomatoes are made into a juice (or you can add purchased tomato juice), in which a little sugar is added to reduce its acidity.
After removing the cabbage from the oven, add the tomato juice and mix well, then put the container back in the oven for 30 minutes at a temperature of 180 degrees.
Pickled cabbage will give the dish a special flavor, reminiscent of Christmas dishes. And apart from the fact that it is extremely tasty, it does not contain many calories.
Cabbage fasting traditional recipe, easy to prepare. Tempered sauerkraut, simple, crisp and tasty recipe that goes perfectly with polenta and hot peppers.
The food of sauerkraut is perfect even when you are not fasting, with a steak in the oven or on the grill. Fortunately, now you can make fasting cabbage at any time, I saw that there is also summer in supermarkets, packed in a vacuum.
The best fasting cabbage You can definitely make it with sour cabbage that you pickle, but if it ends and you really want to make this recipe, keep in mind that you can also buy cabbage from the store.
The simpler this recipe, the healthier it is. Only natural ingredients are used. You don't need vegeta or other chemicals to add flavor! Vegetables are enough!
And, because it is a fasting food I invite you to be inspired by the fasting menu in my collection of recipes, which you can read if click here.
You can prepare more quality cabbage recipes inspired by the collection you find if click here.
Now I leave the list of ingredients and how to prepare for the best fasting cabbage!
1.2-1.5 Kg of sauerkraut
1 large onion
2 medium carrots
3 tablespoons tomato paste
200 ml of tomato juice
1/4 teaspoon dried thyme
2 bay leaves
2-3 boils ienibahar
1/2 cup oil
I chopped the finely chopped onion, then I added the carrots given through the small grater and the peppers cut into small cubes.
I washed the sauerkraut, cut and removed the stalks, then chopped it into juliennes. I drained the cabbage very well, possibly it can be squeezed in the hand.
I put the cabbage in a pot, along with the chopped vegetables and bay leaves, thyme, peppercorns and allspice.
I poured 600-700 ml of hot water and boiled everything over medium heat for about 15 minutes.
Then move the cabbage in a heat-resistant dish, add the pasta and tomato juice, mix until smooth and bake at 200 ° C for about 50 minutes. Stir from time to time, to check if the sauce has dropped enough and does not stick.
When the cabbage is evenly tempered, take it out of the oven and serve it with polenta.
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Fasting cabbage recipe: simple, cheap and quick. The secret ingredient that works wonders. What do you need
Stewed cabbage can be served in many ways, and Fanatik shows you how you can cook it as a fasting dish. It is a very popular dish in Romania and you need very little time to cook it.
In addition to the basic ingredients, it is also a secret that works wonders if you choose to use it in the sauerkraut recipe. This is what you need for this dish so appreciated in Romania. The recipe will be ready in a maximum of 45 minutes, so you have no reason not to start cooking right now!