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Snails with sauerkraut

Snails with sauerkraut



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We cut the cabbage into small pieces, or we put it on the grater with large meshes, then we put it in a bowl.

Sprinkle a teaspoon of salt over the cabbage, then stir it into the salt, then squeeze the water well.

Put the cabbage to heat in hot oil.

Let it cook for about 20 minutes, stirring constantly so as not to stick to the bottom of the pot.

Then add salt and pepper to taste.

After the cabbage has hardened, put water and a little salt in a pot to boil.

When the water starts to boil, add the posts, and let it boil for 5-6 minutes, no more!

After the pasta has boiled, drain the water and mix well with the sauerkraut.

Enjoy your meal!


5 recipes with cabbage for a healthy autumn

Beyond the diet with cabbage soup, sauerkraut or sauerkraut, there are a lot of recipes in the world's cuisines in which the common cabbage becomes the undisputed star. Discover the main dishes and consistent salads in which to use this vegetable.

Green or red, with smooth or chalky leaves, cabbage is a versatile appearance in the world's cuisines. It is good and raw and cooked, it goes well with many other vegetables and meats and is full of benefits for the body.

Cabbage is rich in antioxidants, vitamin C and vitamin K, fiber and potassium, and falls into the category of vegetables that have a good reputation for fighting cancer.

If I convinced you that you have good reasons to reintroduce it in the menu, we show you some tasty recipes to try.

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Cabbage snails

Cook the onion and then add the cabbage, season well and prepare like any hardened cabbage. Do not let it soften completely and do not add tomato sauce, but paprika for. color. Add more pepper than usual for that the filling needs to be more spicy. Leave in a bowl to cool until the snails are ready to be filled.

Take two sheets of pie and grease with a brush with a little oil, then add two more sheets over them and sprinkle lightly with sour cream. Cut it lengthwise in half and put the cabbage in the middle so that you can roll a kind of strudel with a diameter of about 2 cm. Rotate the roller to obtain a snail.
Do the same with the rest of the sheets until the filling is finished.

Put the snails in the tray and lightly grease the top with sour cream so that it is golden when baked and the sheet does not crack.

Bake over high heat for 30 minutes or until golden.

p. s. this time I fasted them so I only used oil to grease the sheets.


Boiled chickpeas are made very easily, requiring only patience. Personally, I choose to buy chickpeas from Arabic shops, because I think they are superior in terms of quality compared to the one in the supermarket. I always choose the bag with large grains and preferably without stains or crushed grains.

If you have uncooked chickpeas, I recommend that you do not use it unless it has been tightly packed in a jar. Chickpeas kept in unsealed bags can develop mosquitoes and should be avoided.

Preparing the boiled chickpeas involves washing the beans in several waters and putting them in a deep bowl, over which you will pour water and baking soda. The latter will speed up the cooking process.

Let the chickpeas soak for 12-14 hours, checking the water from time to time. If the water has dropped, fill it up, that's why you need a deep bowl, because the chickpeas increase 4-5 times. Chickpeas with water can also be kept in the refrigerator if it is not boiled after these hours, to prevent fermentation.

After the chickpeas have hydrated, wash it in more water and put it in a deep saucepan to boil covered with water. If necessary, add boiled water.

The fire is low intensity to avoid crushing the chickpeas. During boiling, a foam will periodically form, which you must take with a spatula, so as not to soil the stove.

After an hour, remove a few chickpeas and test them if they are cooked. Press the bean between your fingers, and if it is soft and creamy, the chickpeas are boiled and turn off the heat. The cooking time varies depending on the type of chickpeas.

Add a teaspoon of salt and cover the bowl with a lid. After it has cooled, the chickpeas are strained and ready to serve. If it has left the shells, throw it away, and if you want to peel the chickpeas, just rub the grains between your palms.


Any period of fasting - especially Easter and Christmas - is good for health and an opportunity for spiritual and physical detoxification alike.
Fasting cabbage
• 1 medium white cabbage (1-2kg)
• 1 & # 8211 2 bell peppers
• 1 & # 8211 2 medium white onions
• 1 & # 8211 2 medium tomatoes
• 2 & # 8211 3 tablespoons tomato sauce
• Oil, salt, pepper, smoked paprika to taste.
Method of preparation
Chop the peppers and onions. Heat them in a little oil, over low to medium heat, in a larger bowl. When softened, season with salt and pepper and add diced tomatoes.
Meanwhile, wash and chop the cabbage scales not too small.
After 2-3 minutes since you put the tomato on the fire, add the tomato paste. Mix and put a powder of smoked paprika (optional), put the lid on and let it simmer.
Put the chopped cabbage in the bowl in which you cook the vegetables and mix lightly. If it doesn't fit all at first, add as much as you can and, as it softens, add more from time to time.
Let the cabbage cook over low heat, stirring occasionally, and cover with a lid, so as not to burn and leave the juice.
Towards the end, you can add other spices: thyme, bay leaf, etc., if you want it to be more fragrant.
Cabbage soup
• 1 medium sour cabbage
• 1 carrot
• 1 onion
• 2 potatoes
• 1 parsnip root
• 1 teaspoon dried thyme
• 2 tomatoes in broth
• 1/2 liter of cabbage juice
• 1 tablespoon oil.
Method of preparation
Depending on how salty the cabbage is, it is left to soak in cold water the night before or just for a few hours. Then cut the fidelity.
In the soup cooking pot, heat the oil and put the finely chopped onion, the grated carrot with large meshes, as well as the parsnip. Allow to soften slightly and add the cabbage and diced potatoes. Add water depending on how thick you want the soup to come out and let it boil.
Add the peeled tomatoes, cabbage juice and bring to a boil. Sprinkle with dried thyme and turn off the heat.

Sweet cabbage stew with potatoes
• Half sweet cabbage (maximum 1kg)
• 600g potatoes
• 250g onion
• A clove of garlic
• A bunch of parsley and dill
• 100 ml of sunflower oil
• Salt, pepper, paprika
Method of preparation:
Peel and chop the vegetables. Heat the onion and garlic and then add the diced potatoes.
Add enough water to cover the potatoes and bring to a boil over medium heat. When the potato is penetrated, add the chopped cabbage and cover with a lid.
After the cabbage is penetrated, add the parsley, dill, salt, pepper and paprika to taste.
Sweet cabbage food
• 2 medium cabbages
• 1 medium leek (white part only)
• 10-12 cherry tomatoes
• 1 large bell pepper
• 1 small hot pepper
• 3 tablespoons olive oil
• 80-90 ml of tomato juice
• 1 cup water / vegetable soup
• salt, peppercorns. ground pepper
• marar
• 1 dried thyme sprig.
Finely chop the cabbage, dust it with salt and knead it well. We put it in a bowl and let it soften for about 10 minutes.
Cut the leek into thin slices and the bell pepper into suitable cubes.
Put the oil in a saucepan over low heat. When hot, add the leeks and bell peppers. After they have softened, add the sweet cabbage.
Mix the tomato juice with slightly warm water / vegetable soup and pour it over the cabbage.
Add the thyme sprig, finely chopped dill, peppercorns, ground pepper and a small hot and finely chopped hot pepper (if the pepper is too hot, remove the seeds before adding it to the sweet cabbage dish).
Cover the pan with a lid and let the fasting food simmer until the cabbage is completely softened.
10 minutes before turning off the heat, add the cherry tomatoes. In this way, they will penetrate properly, but will not lose their shape.