Cluj-Style Cabbage | Traditional Baked Recipe
(0)
Under an hour
Sezamo
O mâncare tradițională românească delicioasă și reconfortantă: straturi generoase de varză călită cu cimbru, carne tocată aromată, orez și smântână fină, rumenită perfect la cuptor.
Ingredients
Preparation method
Preparing the ingredients
Wash the sauerkraut well in cold water if it is too salty or sour, then drain it well and chop it finely. Rinse the rice and cook it in 300 ml of water with a pinch of salt for 10 minutes, until it absorbs the liquid and is half cooked.
Peel and finely chop the 2 yellow onions.
Sautéing the cabbage and meat
In a large pot, heat half of the sunflower oil (15 ml). Add half of the chopped onion and sauté until translucent. Add the chopped sauerkraut, bay leaves, half of the dried thyme, and pepper. Sauté the cabbage over medium heat for 15-20 minutes, stirring occasionally, until slightly softened.
Chef's tip
If using very salty sauerkraut, soak it in lukewarm water to desalinate for 30-60 minutes before cooking.
For an even richer flavor, you can add a few thin slices of smoked bacon or pork fatback between the layers or on top.
27 min
Under an hour
