Cabbage à la Cluj

Cabbage a la Cluj – a savory and comforting recipe

Welcome to the delicious world of traditional dishes, where every ingredient tells a story, and every bite transports you on a culinary journey full of flavors and textures. Today, I invite you to discover together the recipe for Cabbage a la Cluj, a dish that successfully combines cabbage with meat and rice, all in one pot, baked until golden and appetizing.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6-8

Necessary ingredients

For the cabbage layer:
- 1.5 kg pickled cabbage (or sweet cabbage, depending on preferences)
- 2 large onions
- 50 ml sunflower oil
- 2 teaspoons dried thyme
- 1 teaspoon ground cumin (or seeds, according to preferences)
- 2 bay leaves
- 1 teaspoon ground pepper
- 2 teaspoons sweet paprika

For the rice layer:
- 200 g rice
- 1 L cold water
- 1 teaspoon salt

For the minced meat layer:
- 1 kg minced pork or a mix with beef, according to preferences
- 2 large onions
- Oil for frying
- Salt and pepper, to taste
- 2 teaspoons sweet paprika (or hot, according to preferences)
- 3 tablespoons tomato juice
- Sour cream for serving

Step by step: Preparing Cabbage a la Cluj

1. Preparing the cabbage: If using pickled cabbage, it is recommended to taste it before use to check the salt level. If it is too salty, you can blanch it quickly in boiling water to reduce the salt. Drain well and chop finely. If opting for sweet cabbage, remove the outer leaves and chop finely.

2. Sautéing the onion: In a large pot, heat 50 ml of sunflower oil over medium heat. Add the diced onion and sauté until it becomes translucent and slightly soft, about 5-7 minutes.

3. Adding the cabbage: Once the onion has softened, add the chopped cabbage, thyme, pepper, sweet paprika, and bay leaves. If desired, add a teaspoon of ground cumin or cumin seeds for extra flavor. Mix well and add two cups of warm water. Cover the pot with a lid and let the cabbage simmer on low heat for 20-30 minutes, stirring occasionally.

4. Cooking the rice: Meanwhile, wash the rice under cold running water until the water runs clear. Boil the rice in a separate pot with 1 L of water and 1 teaspoon of salt for 12-15 minutes, until al dente. Drain and rinse with cold water to stop the cooking.

5. Preparing the meat: In a separate pan, heat a little oil and add the diced onion. Sauté until golden, then add the minced meat. You can use pork or a mix with beef, depending on your preferences. Mix well until the meat changes color. Season with salt, pepper, and sweet paprika (or hot if you want a spicier dish). Let it cook well for 10-15 minutes.

6. Assembling the dish: Once the cabbage is ready (remove the bay leaves), it is time to assemble the dish. Choose a cast-iron pot or another thick-bottomed pot, greasing it with a little oil. Place a layer of sautéed cabbage, followed by a portion of boiled rice, then a layer of meat. Repeat the process, forming layers until the ingredients are finished. You can add a few tablespoons of tomato juice on top, as you prefer, and optionally pieces of bacon or slices of kaiser for a richer taste. Add sour cream and a few sprigs of dried thyme for extra flavor.

7. Baking in the oven: Cover the pot with a lid or aluminum foil and place it in a preheated oven at 180 degrees Celsius for 45 minutes. Then, remove the lid and let it gratin for 10 minutes, until the top becomes golden and crispy.

Serving and suggestions:

Once Cabbage a la Cluj is out of the oven, let it cool slightly before portioning. It is delicious served warm, alongside a spoonful of sour cream and can be accompanied by a dry white wine or a cold blonde beer. A tomato salad with onion and dill can perfectly complement this dish, providing a fresh and refreshing contrast.

Useful tips:
- If you want a lighter dish, you can use minced chicken or even tofu for a vegetarian version.
- Cabbage a la Cluj is a versatile recipe, so feel free to experiment with spices and add vegetables like carrots or bell peppers for extra nutrients.
- You can prepare this dish in advance, and the next day the flavor will be even more intense, as the flavors will blend perfectly.

Nutritional information (per serving)
- Calories: approximately 520 kcal
- Protein: 30 g
- Fat: 25 g
- Carbohydrates: 45 g
- Fiber: 5 g

Cabbage a la Cluj is more than just a simple dish; it is a recipe full of emotion and tradition, perfect for family meals or special occasions. Each serving is a warm embrace that will make you feel at home. So, embrace the art of cooking and enjoy every step of this delicious process!

 Ingredients: For the cabbage layer: 1.5 kg pickled cabbage, 2 onions, 50 ml sunflower oil, 2 teaspoons dried thyme, 1 teaspoon ground cumin or seeds, to taste, 2 bay leaves, 1 teaspoon ground pepper, 2 teaspoons sweet paprika. For the rice layer: 200 g rice, 1 L cold water, 1 teaspoon salt. For the minced meat layer: 1 kg minced pork or a mix with beef, to taste, 2 onions, a bit of oil, salt and pepper to taste, 2 teaspoons sweet or hot paprika, to taste, 3 tablespoons tomato juice and sour cream for serving.