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Sweet cabbage with sausages and pork in slow cooker Crock-Pot

Sweet cabbage with sausages and pork in slow cooker Crock-Pot

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Peel a squash, grate it and squeeze the juice. Rub with 2-3 lg of salt to soften a little. Set aside in a bowl.

Peel an onion and chop finely. Put to harden in a large saucepan. Add the pepper paste and leave for 1-2 minutes on low heat. Add the cabbage and cook over medium heat for 5 minutes, stirring occasionally.

Wash the pork and cut it into suitable cubes. The donut is cut into small cubes.

Put 2-3 lg of oil in the Crock-Pot 3.5 l slow cooker bowl, then add half of the cabbage. Sprinkle with ground thyme, pour 100 ml of broth, put half of the donuts, half of the diced meat and grind black pepper and salt to taste. Add the rest of the cabbage, donuts, meat and the rest of the broth. Add more salt and pepper, pour a little oil on top, put the lid on and set on high for 4 hours.

After 3 hours, lift the lid and mix lightly with a wooden spoon. Add the sliced ​​sausages and then leave for another hour and a half.

Good luck!

Cabbage in Cluj (with sweet cabbage)

1 large fresh cabbage, 1 lgt salt, 2-3 lg oil, 600 g minced pork, 1 onion, 1 lgt pepper paste, 100 g rice, salt, pepper to taste, 1 sprig of dried thyme, 500 ml juice of tomatoes (broth)

Difficulty: low | Time: 1h 30 min

Potato soup with sausages

We clean and wash the vegetables then chop the onion, cut the carrot into rounds and the potatoes into large cubes.

Cut the sausages into 4-5 cm pieces, cut them on both sides and put them in a frying pan.

It is not necessary to fry oil because the sausages leave their fat.

Turn the pieces of sausage so that they are fried on all sides, then add the chopped onion and let it cook for another 2 minutes.

Put the carrot and potatoes, add the paprika, thyme, salt and pepper (to taste) and cover everything with 2 liters of warm water.

Let it boil, over medium heat for 25-30 minutes.

When the soup is ready add a tablespoon of vinegar and salt, if necessary. Turn off the heat and put the lid on.

Serve the soup garnished with chopped green parsley, a tablespoon of sour cream and fresh bread.

Modern kitchens with glass

Peel the vegetables, finely chop the onion, and slice the carrot into thin slices. Pumpkin, potatoes and sausage are cut into rolls about mm thick. Peel the potatoes, onion and garlic. Cut the sausages into small pieces and also the boneless turkey can be cut into smaller pieces.

Turkey with sausages on slow cooker. Bean sausage with sausages, multicooker, cooked slowly. Translation of crock in Romanian. He found a severed finger by the crock pot. A whole pot of sausages.

The other day I wanted some sort of cooking dispute, if I may say so. Bake sausages, hams, meats and dishes of all kinds for a few days. A real culinary treat!

Pass each steak into the flour mixture, then place at the bottom of the crockpot. Ingredients: - rabbit skin (about a kilogram) - Italian sausages, & # 160. See below my recipe for beans with ribs prepared in slow cooker! Whether you use spicy eggs and a kielbasa or polish sausage, a corizo ​​& # 8203 & # 8203 or a chicken. Pizza with sausage wreath. I would be very happy to know that my recipes can be a source of inspiration in your kitchens!

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Add it to a slow cooker. Cheap Easy MealsSoup BrothSoups ChowdersSoup. Make memorable family meals with this sausage cabbage, flavorful and light! A pretty healthy meal that everyone will appreciate! Ingredients & # 189 pounds (7g) bratwurst sausages oz (3ml) bottle amber ale 1 & # 160. Every kitchen, with its sausage recipe!

Cabbage food

Tasty and aromatic, from well-cooked white cabbage, hardened with onions and spices, with an appetizing aroma that you will enjoy until the last sip.

Ingredient: sweet cabbage, onion, tomato paste, dill, thyme, bay leaves, salt, spices.
Weight: (choose below)

Tasty and aromatic, from well-cooked white cabbage, hardened with onions and spices, with an appetizing aroma that you will enjoy until the last sip.

Ingredient: sweet cabbage, onion, tomato paste, dill, thyme, bay leaves, salt, spices.
Weight: (choose below)

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Pork and sausage tochitura

Pork and sausage tochitura

Pork and sausage tochitura


  1. 3-4 green onions,
  2. Green garlic 3-4 strands,
  3. Leek & frac12 white stem,
  4. pork leg approx. 500 g,
  5. chicken breast approx. 250 g,
  6. c & acircrnați smoked approx. 500 g,
  7. 1 tablespoon thyme flavored sea salt,
  8. freshly ground pepper & teapot12 teaspoon,
  9. bay leaves 2 pieces,
  10. red bell pepper 1 piece,
  11. Panacris mushroom zacusca 1 jar
  12. approx. 400 g,
  13. semi-dry white wine approx. 300 ml.

Preparation: Tochitura from pork and sausages

Pork and chicken are washed and then sliced.
Peel a squash, grate it and squeeze the juice.
Put the pieces of meat and sauté in a heat-resistant dish, add the sliced ​​leeks, peppers, onions and finely chopped green garlic, season with salt, pepper, paprika, bay leaves, fill with water and cook for approx. . 60 minutes, on low heat & in the oven, HIGH on the Crock-Pot slow cooker.
After 60 minutes, add the wine and zacusca, and let it cook, also on the HIGH program, approx. 30 minutes to cook.
Tochitura is served hot with polenta, egg and grated sheep cheese.
We opted for the spring version, new potatoes with dill and new cabbage salad)
Good luck and good luck!

Cabbage and potatoes with smoked sausages

In Salaj, the combination of potatoes and cabbage (either pickled or fresh) is common. It is usually preferred in winter and during fasting (with sprouts!). This weekend I visited my grandmother and as we remembered this combination I was very hungry. We rarely eat something like that. If I ask my grandmother why she doesn't make us, she tells me it's not food for guests. I wonder how many super good traditional foods I missed for this reason.

Yesterday I made a simplified version, with smoked sausages (own production, obviously) and Austro-Hungarian influences. The original version remains on another time, when people had more time, because it is more meticulous.

Sweet cabbage with sausages and pork in slow cooker Crock-Pot - Recipes

Chop all the meat, whether you use only pork or pork and beef in the mixture, through the mincer. It is quite important to use a shredder with larger holes (number 10 we used) for some sausages with a nice granular appearance. We do not aim to obtain a meat paste, but a mixture in which we can distinguish the pieces of meat, bacon, darker beef, etc.

Weigh the meat then place it in an even layer in a bowl (which in recent years has become plastic, grandparents had a long wooden bowl that they used especially for this purpose) and sprinkle with spices (finely crushed garlic , pepper, paprika in the desired proportion, etc.). The salt is weighed, adapting to the amount of your taste (I never use more than 18 grams of salt / kilogram of meat, but others prefer 25 grams / kg or even more) and dissolve in 1/2 liter of warm water (as for bread, at about 35 degrees to be water). Optionally, the chopped garlic can be put in this water as well, filtering over the sausage meat, but we are not so fondled and we really don't feel the garlic granules in the sausages, especially if we crush it well.

Knead all the ingredients with a fork, adding the water in which the salt has dissolved (possibly also the garlic, if you prefer), until the composition is well homogenized. If necessary, add up to a maximum of 1/2 liter of warm water (to be a maximum of 1 liter of water in total), to obtain a more easily moldable composition. Fill well-washed pork cheeks (or purchased ones, salted in warm water) with a special spray (pictured left), while prick the cheeks with the tip of a needle as they fill, to remove the gaps. air and to avoid sausage cracking. Be careful, we don't fill them too much, but they don't have to be empty either.

Pairs are formed, the sausages are strung on wooden poles and blown into the air, in a well ventilated and cold place, protected from the action of insects and other potential "predators" (such as, for example, the house cat: P) . An unheated and shaded room, with small windows in which the resistant and dense mesh was mounted, is the ideal place. After the sausages are well drained (ie the membrane is no longer wet at all) they can be smoked or kept fresh in the freezer (we really like fresh sausages and often use them in various recipes, for example the recipe for sauerkraut with sausages from home, a delight!).

We smoke it with cold smoke of hard essence (beech, cherry) and according to the taste of the tasters (and tolerance towards smoked products) one or two fumes can be given. Having a more sensitive collector, one smoke is enough for me. After smoking, let it air dry as much as you like. Ours looks something like this:

They can be cut into fine and good-looking slices:

… And they are delicious!
Homemade sausages can be kept hanging in a cool place, on rods (in the pantry, for example) but it must be borne in mind that they will dry the more they are left in the air. Because it suits me how dry they are at the moment, I wrapped each pair, separately, in parchment paper and put them in the freezer. It keeps perfectly.

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Ingredients sauerkraut with sausages:

  • 1 half large cabbage (approx. 1 kg)
  • 1 white onion
  • 1 red onion
  • 1 red
  • 4-5 smoked sausages
  • 1 glass of tomato juice
  • 1 glass of vegetable soup (optional)
  • salt
  • ground pepper
  • peppercorns
  • Bay leaves
  • thyme
  • paprika
  • oil