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Sausages wrapped in cabbage

Sausages wrapped in cabbage

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The cabbage leaves are scalded like sarmale. The sausages in turn are wrapped in two cabbage leaves.

Finely chop the onion and garlic and fry in a little olive oil, then add the bay leaf, paprika, tomato juice, salt and pepper. Leave it to harden for another 3-4 minutes, then add the wine, a cup of water and the sausages.

Cover with a lid and cook for about 40 minutes over medium heat, and from time to time the sausages turn from side to side. I'm ready when the cabbage is well cooked.

Sausages and scallops with sauerkraut

Smoked sausages, Polish sausages, scallops and bacon! All this meat mixed with sour cabbage, hardened! What could be better?

Ingredients (4-6 servings)

1 sauerkraut
200 g smoked pork sausages
1 Polish crenvurst
100 g of pork chops
100 g diced bacon
1 suitable onion
3 tablespoons oil
2 bay leaves
1 teaspoon dried thyme
a few cumin seeds to taste
crushed pepper
paprika, to taste (optional)

Cut the cabbage faithfully, rinse it with warm water, squeeze it well and place it in a large saucepan with the chopped onion and oil. Heat them over low heat, stirring occasionally, so that they do not stick to the bottom of the pot. You can put a glass of water.

Separately, cut the sausages and sausage into thick slices and lightly brown them, along with the pork chops and bacon, then mix them with the cabbage, continuing to harden them together. Season with bay leaves, thyme, cumin seeds, crushed pepper and paprika (optional). Serve hot cabbage with polenta.

Stuffed turkey

Tying allows moisture to be retained, preventing the skin from cracking at the wrists. Tie the legs together with the tart and leave the same length of thread on one side and on the other. Pass this thread under the bird, on both sides, over the wings, cross the thread under the neck, then return and tie at the starting point.
It is known that it is inconvenient to "squash" the turkey during cooking, so that the steak is tender and juicy. The best way to do this is to wrap the bird in a piece of gauze, put in two and soaked in butter.

Remember that before cooking it, the turkey must be completely thawed, because otherwise the meat will not penetrate evenly. So, take it out of the package, put the entrails aside, then wrap it in cling film.
The turkey can be thawed in the refrigerator or at room temperature.

  • 2 tablespoons oil
  • 2 onions, finely chopped
  • finely chopped turkey liver
  • 4 tablespoons fresh, chopped parsley
  • 2 tablespoons fresh, chopped tarragon
  • 2 apples, peeled, grated
  • 200 g ripe chestnuts, peeled, cut (optional)
  • 250 g meat for sausages (or taken from fresh sausages)
  • 150 g pesmet
  • 2 eggs, beaten
  • 25 g butter, melted

Cook the onion for 5 minutes, add the liver and continue to fry for 2-3 minutes. Remove the pan from the heat and allow to cool slightly.
Put the composition in a large bowl and mix with greens, apples, chestnuts, sausage, breadcrumbs and eggs. Add plenty of butter, salt and pepper and mix to blend.

Sarmale with Baked Cabbage

Finely chop the onion and cook in 3-4 tablespoons of oil, remove from the heat and add 1 tablespoon of paprika. Sauteed onions are added to minced meat and seasoned to taste with salt and ground pepper. Add, preferably, 1 tablespoon chopped green dill (each can add more or less dill to taste), 1/2 tablespoon marjoram and finally the washed and well drained rice. Mix the components until smooth and possibly season if necessary with salt and pepper.

We open the cabbage and wash the leaves in cold water. We cut them in half and put a spoonful of filling, a piece of smoked bacon and twist them as in the video presented.

In the clay pot we place a layer of sauerkraut washed in cold and well squeezed water, we place the sauerkraut and between them pieces of smoked ribs we cover everything with small cabbage and on top we sprinkle the rest of the marjoram, 1 teaspoon of thyme and 1 teaspoon of salt (ribs being salty, we do not make excess salt). Add enough hot water to cover the small cabbage, cover the pot with the lid, and place it in a deep pan and put everything in the preheated oven for about 1 hour from when it starts to boil.

Place the pan with the pot directly on the plate above the burner in the oven. Before removing the pot of cabbage from the oven, pour 50 ml of brandy on top and leave it in the oven for about 10 minutes to blend the flavors.

During this time we prepare a dry "bed" from the beds (in the past, my grandmother placed the pot in the feather dune), we took the pot out of the oven and placed it between the beds. We wrap the pot in beds and let it sit there for another 2-3 hours.

Sarmalele remain warm by this method for a long time even if we serve them in the meantime (if you wrap the pot again). They can be served with or without seed, according to everyone's preference.

Get rid of the hangover with natural remedies!

When alcohol is consumed in excess, the body fills with toxins and reacts as it would with any drug overdose: try to metabolize it and get rid of ingested toxic substances. Obviously, the best way to prevent a hangover is moderate alcohol consumption, but this is not always the case. However, if you stay hydrated and eat well when you consume excess alcohol, the effects of the hangover are diminished.

On the other hand, the best and safest remedy for hangovers is time. Over time, the hangover goes away on its own, but few people really have time to apply this "cure." Fortunately, there are some remedies you can use in case of "emergency".


Bananas are your best friend! While drinking alcohol, a lot of potassium is lost from the body. Eating a banana, which naturally contains potassium, will help you invigorate. All you have to do is peel it and eat it.


Ginger has long been used to treat nausea and seasickness. And, since the hangover brings quite a lot with the sea sickness, this remedy can work wonders. You can drink a ginger beer or a ginger tea. Cut 10 - 12 slices of fresh ginger root and combine with 4 cups of water. Boil for 10 minutes, strain and add the juice of an orange, the juice of half a lemon and 1/2 cup of honey.

Honey and lemon

A cure can be honey with lemon and boiled water. Easy to swallow, this drink restores lost fluids and sugars in the event of a hangover. It is vital, however, to use honey instead of white sugar. Honey contains fructose, which helps metabolize alcohol. Boil 1 cup of water and mix in honey and lemon juice to taste.

Rice, toast or soup

Food is probably the last thing you want to look at while you're a hangover, but it also takes energy. Start with a soup, until you feel that you can eat something solid. Then try easy-to-digest foods, such as plain toast or rice.


Put an ice pack on your forehead. Crush the ice in a plastic bag, wrap it in a dry towel and apply where you feel it hurts. Or just wash a towel with cold water and put it on your forehead.

Natural juice

The juice, especially the freshly squeezed orange juice, will help increase blood sugar levels and help relieve some of the symptoms of a hangover. However, if you are upset in your stomach, give up citrus acid juices, and switch to apple juices.

Cabbage juice

The traditional sour cabbage juice is a well-known and recognized folk remedy. Sour soups are also good, but not greasy, because they will make the liver even more tired, and so tormented by alcohol. Ultimately, any fluid intake is welcome in case of a hangover, which leads us to the next remedy.

Besides, drinking water is the simplest and best remedy for hangovers. The dehydration caused by alcohol is, in fact, what causes much of the discomfort associated with a hangover. The more water you consume, the better it will make you feel. Also, before going to bed - already drunk - drink as much water as possible. It will make your hangover much more bearable.

400 g kaiser
ground black pepper Fuchs
2 tablespoons oil
4 pieces of sausages
2 pieces onions
10 g butter
1 tablespoon powdered sugar
400 g fresh cabbage
2-3 pcs Fuchs bay leaf
3-4 pieces of whole Fuchs cloves
4-5 juniper berries
2 teaspoons shallots Fuchs flakes
1 teaspoon Fuchs paprika
1 teaspoon cumin
1 Fuchs ground coriander knife tip
250 ml vegetable soup

In a large pot, heat the oil and fry the kaiser, turning it on all sides. Cut the sausage into pieces.

Peel a squash, grate it and slice it. Remove the meat from the pan and melt the butter. Heat the onion until it becomes transparent, add the sugar and let it caramelize a little.

Add the finely chopped cabbage, spices, bay leaves and vegetable broth. Season with salt and pepper.

Put the piece of kaiser and sausages in the pot and simmer covered for 35-40 minutes on low heat. Stir occasionally.

Remove the meat, cut it and place it on a plate next to the cabbage and sausages.

Nothing compares to the delicious taste of sausages, but if you want to.


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Label: natural medicines

Garlic has been used in medicine for over 3,000 years. This ancient antibiotic is recognized and praised both by the research community around the world and by naturopaths. Below are some common mistakes when using garlic as an antibiotic.

Mistake number 1: Cooking garlic

Garlic contains allicin, which is also called the active ingredient. It becomes active only when it is chewed, crushed or finely chopped. If the garlic is cooked, then its properties diminish and that is why it is ideal for the garlic to be eaten raw. We, for example, consume it both preventively and when needed. Sophie is not a big fan but we like to eat in the morning once a week, crushed garlic on slices of bread made with mayonnaise.

Tip for cooking garlic: Crush the garlic and leave for 10 minutes before cooking. In this way the allicin in contact with the air stabilizes, activates and becomes more resistant to cooking. Do not cook it for more than 15 minutes.

Mistake number 2: Using garlic pills

To benefit from this active ingredient, known as an antibiotic, garlic must be eaten raw, in crushed form. No pill made of dried garlic (who knows at what temperature), no longer contains this active ingredient, because it was destroyed in the technological process.

Mistake number 3: Using garlic puppies that have lost their freshness

If the garlic is no longer fresh, it is almost naturally dehydrated, we notice that it has only a very faint smell. The active properties simply disappear, evaporate. Do not peel it, which protects its nutritional properties, only when you eat it.

Mistake number 4: Consuming a small or too large amount of garlic

If we feel that we have a flu or a cold, a single clove of garlic will not help much and over 25 g is already too much for the human body. In order for the treatment to be active, it is necessary to consume 4-5 small cloves of garlic or 2-3 small cloves of garlic.

Mistake number 5: We forget to help regenerate the microbial flora

Garlic is also prebiotic, but consumed in small quantities. But it is also a powerful antibiotic and large amounts can affect the microbial flora, reducing friendly bacteria. As with taking antibiotics, you should take probiotics at the same time, which are ideal to take in the evening, before bedtime or to eat fermented foods (but not too fermented because they become too acidic and lack probiotics). These foods include walnut yogurts, goat's or sheep's milk yogurt for those who consume, but not cow's milk, kombucha, miso, fermented vegetables also known as Kimchi, etc. Remember that commercial yogurts do not fall into this category, because they are pasteurized and live probiotics cannot live and live in a pasteurized environment.

Mistake number 6: Applying crushed garlic to sensitive skin

I have heard of parents applying crushed garlic on their feet to their children or applying crushed garlic on their chest or on certain sensitive areas of their body, all night long and in the morning they complained of burns. The advice of specialists is not to apply it directly on the skin, regardless of whether it is sensitive or not, because it can cause burns. If you really want to apply it on your skin, combine it with grated potato or grated cabbage, and then wrap the area with a cling film.

Mistake number 7: When the treatment is done the patient does not have a healthy diet

Unfortunately, many people when they have a low immune system, forget that through their daily diet they can increase or decrease the strength of their immune system to fight diseases. I have heard of cases when they consumed garlic or other natural antibiotics, but at the same time they had a diet rich in processed products, many bakery products rich in white sugar that destroy the immune system, etc. It would be preferable to always have a balanced diet, but more focused on quality nutrients when we are less healthy.

Article sources: 1, 2, 3, 4, 5, 6, 7, 8.
Photo source: Wikipedia.

German Cabbage with Potatoes and Sausages

Yes, I know, if she's German, what is she looking for in Romanian recipes? We also have our Germans, Saxons, etc. Plus that's what I want to call it.

  • 2kg sauerkraut
  • 1kg of thick, semi-smoked sausages, pork with beef (something from Sibiu, not from the store)
  • 4 large potatoes
  • Caraway
  • Dried thyme (true, not from the envelope)

Finely chop the cabbage. Cut the potatoes into thin slices.

Take a Roman vessel (without enamel on the inside, the one with enamel is not a Roman vessel). In the end, the size of the vessel decides the quantities.

Put rows of chopped cabbage and potato slices and occasionally plenty of cumin and thyme. Don't skimp on cumin.

Place the sausages on top to cover all the cabbage.

DO NOT put broth or tomato sauce.

Bake with a lid for 2 hours. After 2 hours, take the lid off, but return the sausages every hour. Leave it like this for another 4 hours.

It matches a tasty red, for example Prince Matthew any year.

It is only made when it is cold outside, at least because the oven will work for 6 hours. But anyway, it doesn't go well if it's hot.

Video: Cibulové prsty - videorecept (June 2022).


  1. Gardatilar


  2. Malabei

    everyone is afraid he is dangerous ... I'm leaving !!!!!!!

  3. Litton

    It is obvious in my opinion. I will not say this subject.

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