Traditional recipes

Cabbage with pork chops

Cabbage with pork chops

Fry the chops or pieces of pork in oil or lard on both sides, remove it in a bowl, and in the remaining oil, fry the finely chopped onion and then add the diced tomatoes and the broth. And leave a little on the fire

Chop the cabbage as finely as possible and add it to the pot with the frying pan, mix well for a few minutes, until it leaves a little juice, then add the meat set aside and a cup or two (we see along the way) of water. Saram piperam.

Let it simmer, taking care not to stick to the bottom of the pot (we can cover the bowl with foil and put it in the oven)

When it is cooked, add the finely chopped greens and serve with a hot polenta and ciusca!

Good appetite!

How to cook cabbage with pork Transylvanian recipe?

First I prepared the meat. I had some pork leg that I cut into larger pieces. You can buy working meat directly.

I remembered that I also had some nice slices of pork breast in the freezer & # 8230 I took them out quickly to thaw. I also chopped the onions.

I took out the heavy cast iron pot with a lid and put the lard on the stove, without smoking. In it I fried the meat (the meat and the breast cut into strips), over high heat. The pieces of meat should brown, not leave water and make puddles. I always turned them with the spatula so that they brown on all sides.

I seasoned everything with salt, pepper and half a teaspoon of cumin (the rest comes later). I added chopped onions to the pot. I hardened everything for about 2 minutes.

I turned everything off by approx. 100 ml of white wine (or water). I waited for the alcohol to evaporate, then I put 100 ml of hot water and covered the pot with the lid provided. The meat must be simmered under the lid, over medium to low heat. This takes about 40 minutes and you need to add water for about 10 minutes (also 100 ml), as it evaporates. Exactly like the pörkölt & # 8211 You can find the recipe for pörkölt here.

How to prepare sweet cabbage for quality?

In the meantime, I took care of the cabbage. I cut it first into quarters and then into not very thin strips.

I put the chopped cabbage in a large bowl and lightly salted it. Then I rubbed it lightly with my hands to soften it a bit.

The pieces of meat are already almost done (I tested them with a fork). They also have enough sauce around.


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I put sliced ​​cabbage on them. I also added a chopped red pepper (kapia) for taste and color.

I mixed everything well and put the rest of the cumin and a knife tip of dried thyme.

I put the lid back on the pot and hardened the cabbage without adding any more liquid! She will leave enough water. This stage lasts approx. 20 minutes. I stirred occasionally so that it wouldn't catch and burn.

I can't tell you how good it smells in the kitchen !! I put out the fire under the pot and that's it. We like it with sauce more, but you can lower it completely by cooking it for another 5 minutes without a lid, on a faster heat.

Pork chop with sauerkraut

Pork chop with sauerkraut from: pork chops, oil, onion, pepper, cabbage, broth, bay leaf, pepper, parsley.


  • 3 pork chops
  • oil
  • 1 onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 sauerkraut
  • 1-2 tablespoons broth
  • 2 cups water
  • was dafin
  • pepper
  • parsley
  • pepper

Method of preparation:

Wash the pork chops, brown them in oil, then take them out and set them aside. Peel and chop the onions, peppers and fry everything in the oil left over from the chops.

Chop the cabbage and add it over the vegetables, along with the broth, pepper, bay leaf. In a few minutes, during which time the cabbage has left a little juice, put the pieces of meat and water.

Leave everything on low heat, with the lid on. Stir frequently so that the cabbage does not stick to the bottom of the pot. Once it is well penetrated, put out the fire.

Hardened sauerkraut

The hardened sauerkraut recipe is a simple, traditional, very tasty and nutritious recipe. Hardened sour cabbage can be served as a main course or garnish. Tempered sauerkraut, recipe with ingredients and how to prepare. Hardened sour cabbage, cooked in the oven.

One of the most unpretentious and affordable vegetables is cabbage, a healthy food, easy to prepare, delicious in both raw and canned form. The taste of good and fragrant sauerkraut, which we put in the household every year, makes sauerkraut one of the foods that we, as a family, consume very often, often as salad but also at cabbage or cabbage from Cluj.

Pickled cabbage it is the result of a fermentation process of about 6 & # 8211 8 weeks, during which time the heads are kept in barrels in brine. In the first days, the juice is blown with a hose to avoid disturbance. In the end, it will result in a food that retains some of the vitamins and antioxidants present in fresh cabbage. At the same time, sauerkraut contains ferments, trace elements, mineral salts and enzymes that appear after pickling. Its consumption brings with it natural antitumor protection and is very helpful in the digestion of proteins and fats.

We really like to cook hardened sauerkraut. This is an excellent option both as a side dish, but also as a less sophisticated but very healthy main course. It is a food that can be prepared with what we have at hand. Ingredients and spices can be found in any house, meat is optional, you put it only if you want, the food comes out just as good and without meat.

Pork chops with sauerkraut

Pork chops with sauerkraut from: chops, onion, cabbage, lemon, lard, salt, pepper, paprika.


  • 900 g chops
  • 2 onions
  • 1, 2 kg of sour cabbage
  • lemon juice
  • 2 tablespoons lard
  • salt
  • pepper
  • Paprika

Method of preparation:

Wash the chops, drizzle with a dry towel and fry halfway in hot lard over high heat.

Remove and, in the remaining fat, brown the chopped onion, which is quenched with lemon juice, add the paprika, peppercorns and a little water.

Add the chops and simmer for 20 minutes. Season with salt and serve with a garnish of sauerkraut.