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Fasting cabbage

Fasting cabbage

Put the oil in a saucepan.

The onions are cleaned, washed, then finely chopped. Put them to harden in the pan until they get a golden color.

Wash the cabbage well then chop it. Add it to the pan in which the onion was cooked. Put 200ml of water and leave it on the stove for about 30 minutes, stirring occasionally with a wooden spoon. When it is almost ready, put the broth, dill , then the ginger. Leave it for 5-10 minutes and the cabbage is ready.


Fasting, pickled or sweet cabbage

Sales are a traditional dish in many areas of our country. They are prepared especially during Christmas Lent.

Because they are so practical, nutritious and healthy, they can be prepared at any time, especially on fasting days.

Pickled cabbage sales - recipe

You can use any type of flour (rye, oats, wholemeal, intermediate, bran, etc.). The combination we used is very suitable. Sales are very consistent and filling, dark in color.

Wheat ingredient

• 300 g of white flour
• 200 g of black flour
• 200 ml of lukewarm water
• fresh yeast, the size of a walnut
• 2 tablespoons oil
• 1 teaspoon of salt

Filling ingredients:

• 300 g of sauerkraut or sweetened, hardened with vegetables and spices

A bread-like dough is made from all the ingredients. Mix the two types of flour in a large bowl. Make a hole in the middle and pour half the amount of lukewarm (not hot) water. Add the crushed yeast between your fingers and the salt. Mix with a fork, incorporating a little flour around. Wait 10 minutes for this mixture to swell slightly.

Pour the rest of the water and start kneading until all the flour is incorporated from the bowl. If you need more water, add more. You need to get the right dough. You can add in it and sunflower core. Towards the end, add the oil and knead until the dough no longer sticks to your hands.

Cover the bowl with a thick towel and leave the dough to rise for at least an hour.

For the filling, you can use a suitable half of cabbage. Cut it into small pieces and rub it with half a teaspoon of salt. Squeeze the cabbage and add pepper, thyme, cumin, dill and other vegetables or spices. Put a few tablespoons of oil in a saucepan and add the cabbage. Leave it to harden until it softens well, stirring often. favorite.

After the dough has swelled, place it on the work table lined with black flour. Divide the dough into 12 equal pieces (more or less, depending on how big you want to make the sales).

Take each ball of dough and roll it out like a medium cake. Put a little hardened cabbage in the center and fold the cake like an envelope, gluing the edges well. Do this with each piece to be taken. Put the vegetables in the pan and let them cook for about 40-45 minutes, at the right heat. They are good hot, but they look tastier after they have cooled.

These spills can be baked much faster in a thick-walled pan or in an oil-free pan. Leave for 3-4 minutes until golden brown, then turn to the other side.

If you prepare them with sweet cabbage, do the same. Finely chop the cabbage, rub with salt and wait half an hour for it to soften. Put a finely chopped onion (can also be green) to harden with a little oil, then add the cabbage. Leave it on the fire for about 20 minutes, or until it becomes transparent. Add other spices. You can also use tomato juice.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Fasting sweet cabbage dish, slow cooker

I was telling you at the beginning of the week, when I made sweet cabbage with ciolan, that initially I only made plain cabbage, without meat. Just to test and see how the cabbage comes out in a slow cooker.

It turned out so well and we liked it so much that I said to try the meat version and, as I had already experienced a pork broth in beer still cooked in a slow cooker, I said that a combination of them would not hurt.

Unfortunately, I published the recipes a bit chaotic, so only now I manage to write the one for sweet cabbage in slow cooker. It's a fasting or vegan recipe if you want to call it that. It only goes well in the Christmas fast that begins today.

It is also a very easy recipe to make, it does not require much time in the kitchen and it has accessible and cheap ingredients. The only downside would be that the cooking time is a bit longer but for me this did not bother me.

I have become accustomed to cooking in a slow cooker and I organize myself in advance when I want to cook with it so that we have the food ready for lunch or dinner, so I consider that having such an appliance in the kitchen is very helpful.

I have a 4.7 l Crock Pot branded clow cooker, as it is HERE. I have been using it for several years and I am very happy with it. I think it is a very good investment and an appliance that we should have in the kitchen because it helps us a lot.


Sale, good and fast and sweet

Some call them cabbage pies, others directly, cabbage. After all, a simple and tasty pie, with bread dough, with hardened cabbage filling. Depending on the season, fresh or pickled, and, depending on the region, with lard, in Transylvania, or with oil, in Moldova, so as not to be sweet.

On fasting days, you should not go hungry. There is a solution available to anyone. Easy to make, in two hours at most we have a pie that takes the place of the main course. And, if there is anything left, it can be taken as a package, skipping over the pretzel in the morning or who knows what pie from the mushrooms grown like mushrooms after the rain.

It takes the longest to make the dough. A simple and classic bread crust. Flour, a little yeast, salt and water, As it grows, it "runs" the cabbage faithfully. Finely chopped, with a knife, and then hardened, with a little oil, suitable with salt and pepper. If it is pickled, it is squeezed first, and if it is salty, it is either put in water or no salt is hardened at all. There is also the version with two finely chopped onions beforehand, but it depends on everyone's taste. That word, how many huts, so many habits.

When the crust grows, take small pieces and spread them out, and put the hardened cabbage in the middle. Gather well in the package or on the cross, according to your heart's desire, and order each pie in the tray. Until the platoon rises a little, heat the oven. It is ideal to be a country oven, on wood, but the baking hell can also be created in the electric or gas one. On low heat, in half an hour the crispy pies are ready, with a soft and aromatic core, only good to taste or, according to appetite or hunger, to eat to satiety.

They can be served as such or, outside the fasting days, with a little yogurt or cream. Or, even better, toss a few scallops, lightly browned kaizer or slices of smoked bacon. In order not to fall ill, a dry white wine is more than indicated.

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Paul Dan

Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please the senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.

I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many french fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than a grilled carp compared to some fishfingers or squid rounds?

For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.


1. Clean, chop the onion and fry in a saucepan with 3 tablespoons of oil and a tablespoon of paprika.

2. Finely chop the sauerkraut and place in the pan after the onion has hardened. Season with peppercorns, 2-3 bay leaves, dried or fresh thyme, add a good glass of water and simmer, simmer for about 45 minutes.

3. 10 minutes before taking the pan off the heat, add the broth and olives and mix.

4. Turn off the heat and flavor with chopped dill.

The best olives for this dish are large, meaty, hard and slightly salty. Also, the cabbage should not be excessively salty, in which case it should be kept in cold water for 2-3 hours. The food of cabbage with olives is eaten hot, possibly with polenta and hot peppers.


2 glasses of rice,
1 kg raw cabbage,
2 large onions,
salt, coriander seeds and ginger powder,

Put the rice to boil (one volume of rice with one volume of water), let it simmer until all the water is absorbed.

During this time, cut the onion into small pieces and put it to harden.

When it has become translucent, add a little water and finely chopped cabbage. Leave on low heat until the cabbage softens, then add coriander berries. Don't forget to stir constantly.

Finally mix with the rice, add salt, ginger and a little olive oil.


Fasting recipe: cabbage (sweet) hardened with pasta / macaroni

Today I cooked sauerkraut with macaroni for the first time in my life. I've made sauerkraut a bunch of times, but I've never tried the pasta combination before. And I wouldn't have tried it, but I had no choice.

I'm not sorry, because it came out very tasty, the kids liked it, and I'll do it from now on.

  • a box of pasta / macaroni (I farfalle, meaning bows I had at home, and that's what I put, but it goes with any type of pasta)
  • a head of sweet white cabbage (not very big)
  • a large onion
  • olive oil
  • tomato paste (a tablespoon) or broth (about 100 ml)
  • salt
  • pepper
  • vegeta (optional)
  • a teaspoon of paprika
  • thyme

It is preferable for the cabbage to be with thin leaves. In this case, cut it with a small knife, as for a salad. If it's with thick leaves, you're too much trouble cutting, so either put it in the robot or put it on the large grater.

Peel the onion and cut it into scales, then harden it in olive oil. You can find the perfect pan HERE.

After it has hardened, add the cabbage, but not all at once, especially if you don't have a high pan, because you can't mix it anymore. Put it one by one, because the cabbage is falling. In volume, it reaches about half.

Temper the cabbage, stirring in it almost constantly, so that it does not stick to the bottom. After about half an hour, after it becomes soft, add the paprika, pepper, thyme, vegeta and salt to taste, then put the broth, leaving it on the fire for another 10 minutes.

Meanwhile, boil the pasta in salted water.

Mix the well drained pasta with the sauerkraut and the food is ready.


Other filters about Cabbage

Christmas would not be the same without the irresistible aromas of sarmales. In the article below you will discover 3 variants of sarmale.

Inspired by Scandinavian cuisine, cabbage soup with Cheddar cheese is creamy and consistent, bringing an extra flavor and.

Broccoli salad is a healthy and vitamin-filled way to serve a salad, either plain or with a steak.

The raw salad with corn is delicious and offers the whole family the necessary vitamins but also a sufficient caloric intake. No salad.

Cabbage salad with cabbage is very easy to prepare, being a quick and tasty salad that can be served as a snack or with.

Colcannon is a traditional dish of Irish cuisine, involving a delicious mix of potatoes, cabbage and leeks, which defies.

Cabbage salad with white sauce is refreshing and perfect to accompany a grilled chicken breast, turkey or poultry liver.

With a limited budget and little free time, any mother panics when it comes to what she could prepare for her baby.

Cabbage pasta is served hot, but it also goes cold. It is a healthy and nutritious food. Both children and adults will enjoy.

Who said cabbage doesn't come out tasty if you don't use smoked meat? Here's how a simple turkey leg can make it just as tasty without it.


Fasting sarmale

Put water to boil in a pot. When it boils, scoop out the cabbage and put it in water to open the leaves and soften a little. As the sheets unfold, take them to a bowl.

In a saucepan put 200 ml of water a little salt and boil the soybeans

Cook the onion and carrot in 2 tablespoons of oil, add the rice and cook a little longer.

Remove from the heat and add the boiled and drained soybeans, salt, pepper, grated potatoes and cornmeal. Stir and allow to cool.

After cooling, the sarmales are folded.

Place it in a saucepan in which I put dill stalks or vines and put thyme sprig on top and cover with 2 cabbage leaves.

The broth is mixed with 200 ml of oil and 200 ml of water in which we dissolved the lemon salt and poured over the sarmale.

Put on low heat and let it boil for 40 minutes or until we see they have boiled.


Sweet cabbage soup recipe with dill & # 8211 a fasting dish

Sweet cabbage soup with dill - a fasting food

My mother always cooked this recipe when I felt the need for a meatless food, such as after a holiday.

It is an ideal food for fasting, being an effective way to cleanse the body, and of course, a source of minerals and vitamins.

Ingredients sweet cabbage soup with dill & # 8211 a fasting food

  • 500 gr sweet cabbage
  • green dill
  • 1 tablespoon flour
  • 2 tablespoons oil
  • 1 teaspoon paprika
  • salt to taste

Method of preparation

Cut the cabbage into quarters, clean the back and cut it into small pieces and grate it, as you like.

Chop the green dill and place in a pot with the cabbage. Add 3 & # 8211 4 l of water and bring to the boil. After approx. Boil for 20 minutes and add to the soup. Bring to a boil, remove from the heat and, if you prefer, you can add sour cream (not if you are fasting or dieting) or a tablespoon of vinegar.

To make the rantas you need 2 tablespoons of oil that you put in a smaller pot or in a pan. Add the flour, stirring constantly, and after 1-2 minutes, add a teaspoon of paprika. Mix the rantas and remove from the heat immediately.

If you do not want to strain the rantas, you can gradually add a few tablespoons of soup, stirring constantly. In this way a homogeneous composition is obtained that does not require straining, not having lumps.

Ingredient & # 8211 cabbage and green dill Ingredients & # 8211 oil, flour and paprika Sweet cabbage cut in half Cabbage cut into quarters Chopped cabbage Chopped cabbage in a pot Green dill Shredded green dill Green dill and cabbage, cut into pots Water and salt added over the ingredients Flour put in oil Flour mixed with oil Paprika added to the rantas Mixture of oil, flour and rantas Soup added over rantas Rantas mixed with cabbage soup Cabbage soup with added rantas Sweet cabbage soup with dill