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Bacon boiled in cabbage juice with garlic

Bacon boiled in cabbage juice with garlic



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Boil the cabbage juice with 2 cloves of garlic (sliced), bay leaf, pepper, allspice.

Add the piece of bacon and cook for 20-40 minutes (depending on how thick it is). If the fork enters it easily, it means that it is cooked.

Remove the bacon and press it between two wooden choppers until it cools.

We grind the remaining 4 cloves of garlic, mix with a tablespoon of oil and a teaspoon of salt. Grease the chilled bacon with this mixture and put it in the fridge for at least 2 hours.

Remove the garlic with the back of a knife, sprinkle with sweet paprika, press with the back of a spoon (or with your hands), cut it and serve.

It is served as an aperitif, with a glass of boiled brandy;)


How to prepare boiled ham in cabbage juice with paprika and garlic:

Boil the cabbage juice together with two slices of sliced ​​garlic, bay leaves, pepper and allspice.

If you do not have cabbage juice, make brine from two liters of water and a tablespoon of salt.

Add the piece of ham or bacon and cook for 20-40 minutes, depending on how thick it is.

You can do the test with a fork. If the fork enters the ham easily, it means that it is cooked.

For this recipe you can use ham without meat at all, or ham with meat.

When the ham (bacon) has boiled, take it out and press it between two wooden choppers. Leave it like this until it cools down.

Grind the remaining four cloves of garlic and mix them with a tablespoon of oil and a teaspoon of salt.

Grease the cooled ham with this mixture and put it in the fridge for at least two hours.

After this time, remove the garlic with the back of a knife and sprinkle with the paprika and press with the back of a spoon or with your hands.

Ham soaked in cabbage juice can be served as an appetizer with a glass of boiled brandy.


Bacon boiled in cabbage juice

Bacon boiled in cabbage juice from: bacon, cabbage juice.

Ingredient:

Method of preparation:

The most delicious ham is the one boiled in cabbage juice, because it cuts off all the nauseating taste of the fat, making it pleasant to eat.

Cabbage juice for boiling ham must be fresh out of the barrel, awake, clear and tasty, ie suitable for sour, in no case salty or with a slight odor. We put the cabbage juice in a large pot and, after it has warmed up, we put the whole ham, chilled with smoke with the knife, without adding anything to it.

Let the ham simmer for three to four hours, until the fork immediately enters it through the rind. Then take it out on a clean board, letting it drain well and cool. When we serve it, we clean it of rind and cut it into very thin slices, with a very sharp knife.


Multiple health benefits

Doctors show that a glass of cabbage juice drunk in the morning helps the body to fill up with probiotics and electrolytes. Another benefit of consuming cabbage juice is that it prevents constipation and facilitates intestinal transit. After a 7-day treatment of a cup of cabbage juice every morning, you will notice that the intestinal tract will work perfectly, and you will feel lighter and more energetic.

Cabbage juice is especially indicated for those people who suffer from low blood pressure and who need a little "boost" for the blood circulation to be on the chart again.


Traditional delicacies for the Christmas table. How to prepare chiska, blood sausage and bacon boiled in cabbage juice

On the last hundred meters, the housewives prepare to load the masses on the eve and take out of the chambers and smokers the goodies prepared with a lot of effort.

The recipes are as diverse as possible from one area to another, but one thing is for sure: they all leave your mouth watering. In Alba, the bacon was boiled in cabbage juice and then ennobled with spices in abundance for a perfect taste. In Moldova and Maramures, on the tables we will find a more special sausage, called chisca. And in other areas of Transylvania we prepare blood sausages.

In the Mures valley, women boil bacon in cabbage juice. The secret of this special preparation lies in the cooking time, which should not exceed half an hour and in spices. & ldquoWhere we have it in the bacon area on the belly, which has such a thinner meat, good, we put it in boiled cabbage mill and we do it as it was the tradition once with us with garlic, salt, pepper, paprika& rdquo, tell the cooks.

A Christmas delicacy that we find in Transylvania is the bloodstains whose color differs from one county to another. & ldquoThis is done by cutting the meat into pieces, dancing through a lot of blood, adding rice, thyme, salt and putting it in a mat that is thicker. We boil it. We leave it for about 15-18 minutes and then we put it in the smoke& rdquo, explained a local.

After being ennobled in smoke for two days, the blood is left cold and eaten as an appetizer or used in cabbage rolls and soups. In Moldova and Maramures, there is no shortage of Christmas presents. It looks like a sausage and is made of tongue, lungs, heart and pieces of meat. All are chopped and boiled rice is added, then they are stuffed in pork chops. The meat, seasoned with garlic, salt and pepper is boiled first and smoked lightly. Then it is served fried.

Cite & # 537te & # 537i

In Banat, in addition to sarmale and sausages, people prepare bacon boiled in cabbage juice with garlic, left to mature and smoked. In addition, housewives will receive their guests with a steaming tochitura with vegetables.

Hardworking women also prepare bean soup in homemade bread and shepherd's bulz. "This is a shepherd's bulz with polenta, with bellows cheese, bacon pulled a little in lard and put in the oven", explain the locals.

All these goodies go great with a glass of brandy like banat and goodwill everywhere.


The bacon is portioned and put in a pan, sprinkled well with salt.

It is kept in salt for 4-5 days and returned daily.

Remove from the salt, wash with cold water and allow to drain.

I skipped this stage because the bacon I received was ready to be kept in salt.

Put the bacon in a saucepan and pour the cabbage juice on top and fill with water, if necessary.

Put the bay leaves, pepper, coriander, allspice, paprika and onion cleaned and left whole.

Boil on low heat for 1 hour, until the fork enters the bacon slightly.

Put a lid on and let the bacon cool in the juice in which it boiled.

Remove and set aside on a plate.

Sprinkle with smoked paprika and finely ground pepper on all sides and place cold (on the balcony).


He boiled bacon in sauerkraut juice and was amazed. What he found after cooking

The best bacon

You can't refuse boiled bacon in cabbage juice: but how to prepare the best bacon? Here's how to prepare these dishes to melt in your mouth!


Tagged: boiled bacon

In order for everything to work out perfectly, read the tips first.

Diced pork together with the bacon are passed through the mincer (suitable sieve).
Add the finely ground garlic, salt, pepper, hot paprika, dried thyme and mix until the spices are incorporated.
The seasoning is made according to your tastes.
The special pipe for sausages that attaches to the mincer will be called PALNIE!
To make the work easier, I advise you to grease the outside of the Funnel with a little fat from the bacon.
It is mounted on the special Palnia mincer, taking care to remove the knife from inside the machine that helped us to mince, then we start slowly and carefully to pull on the Palnie mat which was kept in warm water for 30 minutes (matte or bought ready cleaned).
In order not to pierce the mats, we make sure that the end of the Funnel is slightly chamfered and rounded.
Thus, the mincer is ready (the knife must be removed from the inside) with the special sausage funnel mounted, over which I pulled the pork mat to the end (without knotting it).

We start the mincer (we will use the electric mincer) and when we notice that the composition has reached the top of the funnel we stop it. Now we tie the mat making a knot. We start the machine again adding meat to the mat.
From 12 to 12cm. we take care to turn the mat to form the size of the sausages (they can be formed even after finishing this operation).

After we have finished the composition of the mixture with minced meat, we tie the pork mat, taking care not to leave air inside and we spread the sausages formed in a clean, cool place protected from the sun's rays.

They can be eaten, after 3 days, fried in a pan with a little homemade butter with peasant potatoes.
If you want to keep them for a longer time, I advise you to smoke them after 3 days in the air (cold smoke), then keep them in a cool, dark dark space until they are swallowed.


What should a spicy, stained and smoked bacon look like?

In Italy I ate spicy but unsmoked bacon. In Parma it is seasoned with salt, pepper, sage, rosemary and kept marinated in special crates made of marble.

In Transylvania and Banat, slana or clisa is seasoned with an aromatic mix composed of salt, pepper, garlic, cumin, coriander, marjoram, mustard seeds, etc. Just like the rope or the rope above.

Every baby from Transylvania or Banat ate "soldier" or "catnip": small pieces of bread with slices of smoked bacon. Musai with red onions! We ate and we shed tears on the cheeks of the onion but we really liked the "soldiers"!

We live in Arad and our families have always made homemade sausages. We have family recipes over 250-300 years old, from the time of the Empire and even before it. Let's not forget that the Saxons came to Transylvania in the 12th century (1150s), that is, almost 1000 years ago! These recipes were taught to young people who continued the family tradition. Now it is our turn and we will pass this knowledge on to our children. Each family has its own recipe for sausages, salami, lebervurst (liver pate, mayo), drum, caltaboşi, bacon or bacon. The only difference is the spice mix used, which was adapted to the tastes of each "clan". The picture below is from the preparation of homemade sausages and salami (see the tutorial here).

First we are interested in the bacon on the belly of the pig because it is much younger than the one on the back. The one on the coast is called in Hungarian császárszalonna or Kaiserspeck in German (the emperor's bacon or, simply, kaizer). The hard bacon on the back is ground for sausages, boiled in pieces that will go to the leper (liver pate or mayo), caltaboşi or drum or turn into scallops and lard. So, as much as possible, we do NOT use bacon on the back for this recipe! The bacon on the back (white bacon) is also salted and smoked and is generally eaten fried (bacon crests).

In the picture you can see the pieces on the belly in the middle and on the left and right the ones on the back of the pig.

The type of marinade (patty or stain) can be dry or moist & # 8211 that is, either sprinkle the bacon plates with a salt mix with flavors or immerse them in flavored brine. In the first case the marinating period is 6 weeks, in the second case it lasts 7 weeks (see the ham recipe). Basically, we put the hams (hams) and bacon together in the salting (in the same barrel) and leave them for exactly the same period of time. How so? A ham weighs 15-25 kg and a bacon plate weighs maybe 2 kg and is quite thin & # 8230 The explanation is simple: the bacon is compact, contains very little water and the salting process (which is done by osmosis) is very slow . It is said that bacon gets exactly as much salt as it needs! That's because it has nowhere to go. The salt is water soluble (dissolves in water), not fat soluble.


Bacon boiled in cabbage juice with garlic - Recipes

champion the cook
Message: 12178 Member of: 20/08/2008 07:59

Boiled bacon with paprika and garlic

Message from kiss & raquo 13/12/2010 07:33

I also made this bacon, super good but very high in calories. once a year it is allowed, especially since the appetite is super high. I am longing for you, the ones at home, who have the opportunity to cut the pig, there in the yard, on the snow, with friends and neighbors to help, the pig's alms after everything is ready, etc, etc.

Lard from pork (with layers of meat)
salt (to taste)
1 tablespoon peppercorns
3-4 bay leaves
paprika as desired
garlic, a lot (2 heads ??)

Choose bacon from pork pork, wash well, dry, level to give it a beautiful shape. If it is too long, we cut it in two, three, and salt it, all right. Meanwhile, bring the water to a boil, add the pepper and bay leaves. when the water starts to boil, we put the bacon there and let it boil on a lower heat.
Add more water from time to time if necessary and turn the bacon to boil evenly on both sides. We try with a fork if it is ready, if it penetrates easily into the bacon then it is cooked, if it penetrates harder we leave it to boil. If we can cut a little from a corner of bacon to see if it is salty enough, if it doesn't suit us, we add more salt.
After boiling, turn off the stove and leave the bacon in the pot, covered with a lid, until completely or almost cooled. Remove, drain and sprinkle with plenty of chopped garlic, press to stick well to it and then sprinkle with plenty of paprika. We put it in the fridge.
Serve cold, as an appetizer with a glass of brandy. It can be divided into portions, put in plastic boxes and kept in the freezer.