Cabbage a la Cluj with some fine Delaco and yogurt
Cabbage a la Cluj with Delaco and yogurt: a delicious and comforting recipe
When it comes to dishes that remind us of childhood flavors, cabbage a la Cluj is at the top of the list. This recipe, inspired by culinary tradition, is perfect for days when we want to indulge in a hearty and flavorful meal. Although it may seem more complicated than stuffed cabbage rolls, I assure you that every step is worth it. On the contrary, it is a versatile recipe that can be adapted to your preferences. Let's discover together how we can prepare this delicacy!
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6-8
Ingredients
- 1 large cabbage (approximately 1.5 kg)
- 2 medium carrots
- 2 large onions
- 1/2 celery root
- 2 parsley roots
- 1 kg minced pork
- 350 g long-grain rice (recommended Scotti)
- 5 small yellow peppers
- 100 ml oil (preferably olive oil)
- 1/2 l homemade tomato juice
- 1 pack of fine cheese from Delaco (cream cheese type)
- 1 yogurt (175 ml)
- 2 eggs
- Salt, pepper to taste
- 1 tablespoon "the secret of taste" vegetable mix (or your favorite spice blend)
- 1 teaspoon sweet paprika
- Thyme and fresh dill to taste
Preparation steps
1. Preparing the ingredients
Start by cleaning all the vegetables: carrots, onion, celery, and parsley. Wash them well and chop them finely. Then, take the cabbage and slice it or chop it, depending on your preference. This is the moment when you might consider using pickled cabbage, which will add extra flavor.
2. Preparing the rice
Wash the rice well under cold running water to remove excess starch and let it soak for about 15 minutes. This step is essential for achieving less sticky rice in the final dish.
3. Sautéing the vegetables
In a 4-liter pot, add 50 ml of oil and heat it. Add the chopped vegetables and let them sauté for 10 minutes, stirring constantly to avoid burning. Once softened, add a cup of hot water, followed by the cabbage. Let everything boil for 5 minutes.
4. Seasoning
Add salt, pepper, sweet paprika, and "the secret of taste" vegetable mix. Cover with hot water so that it covers the cabbage, and let it simmer on low heat.
5. Preparing the meat
In a pan, add the remaining oil and heat it up. Add the minced meat and stir continuously until it turns opaque and changes color. Let the water released by the meat evaporate, then add the drained rice. Mix everything and let it simmer for 15 minutes. Then, add the tomato juice and let it cook for another 5 minutes.
6. Assembling the dish
In a baking dish (or a stainless steel tray), place a layer of cabbage with rice, followed by a layer of meat. Continue to alternate layers, finishing with a layer of cabbage with rice. This will create a delicious "crown".
7. Preparing the egg mixture
In a bowl, beat the 2 eggs well, add the fine cheese from Delaco and the yogurt. Mix until you obtain a homogeneous composition and pour it evenly over the dish in the tray.
8. Baking
Preheat the oven to 200 degrees Celsius and place the tray inside. Bake for 20 minutes or until the top is golden and appetizing.
Serving
When the dish is ready, take it out of the oven and let it cool slightly. You can serve it with a spoonful of sour cream on top for added creaminess, and with fresh hot peppers if you are a fan of spiciness. This dish pairs wonderfully with a fresh green salad or a tomato and onion salad, offering a pleasant contrast.
Tips and tricks
- Vegetarian option: You can replace the meat with mushrooms or a mix of vegetables to create a vegetarian version of this recipe.
- Additional spices: Experiment with other spices like cumin or hot paprika to customize the dish's flavor.
- Reheating: Cabbage a la Cluj cools well and can be reheated the next day, with the flavor becoming even more intense.
Nutritional information
This recipe is a good source of protein due to the meat and yogurt, while the cabbage and vegetables provide an important supply of vitamins and minerals. Each serving contains approximately 450 calories, making it a hearty and satisfying meal.
Frequently asked questions
1. Can I use pickled cabbage?
Yes, pickled cabbage can be used, but it is recommended to rinse it first to reduce acidity.
2. What other ingredients can I add?
You can add some slices of sausage or bacon for extra flavor.
3. Can it be frozen?
Yes, this dish can be frozen, but it is best to portion it before putting it in the freezer.
Cabbage a la Cluj with Delaco and yogurt is more than just a dish; it is a family story, a childhood memory, and a culinary indulgence. I encourage you to try it and give it your personal touch. Enjoy your meal!
First, we clean the vegetables, wash the bell pepper and onion well, and chop them. Then we chop the cabbage. Meanwhile, we wash the rice well and let it soak. In a pot (4 liters in my case), I put 50ml of oil and added the vegetables. I let them sauté for 10 minutes, stirring constantly to prevent burning, then add a cup of hot water, after which we put in the cabbage, letting it sauté with the vegetables for 5 minutes. Then we season with salt, paprika, and pepper, the secret to the taste, and fill with hot water until it covers the cabbage (a little over). We cover and let it boil. Meanwhile, we put the remaining oil in a pan, let it heat up, and add the minced meat, seasoning and stirring continuously until it browns and changes color. We let it cook until all the water released by the meat evaporates, leaving only the oil, then set it aside. Next, we add the rice, mix well, and let it boil for 15 minutes, after which we add the tomato paste and let it cook for another 5 minutes before removing it from the heat. In a yena dish (which I used) or a stainless steel or enamel tray, or whatever you have, we put a layer of cabbage with rice, a layer of meat, and alternate until finished, the last layer being cabbage with rice. Then I beat 2 eggs (I also used the egg whites) with something fine from Delaco and a box of yogurt (according to the recipe, it should be sour cream). After mixing the obtained composition well, I poured it over the cabbage and placed the tray in the preheated oven at 200 degrees for 20 minutes. When it browned, I took the dish out, and thus I obtained a DELICIOUS second course... VERY DELICIOUS! Enjoy your meal! Even though there are several steps in preparing this dish, the result is very, very satisfying. Anyone who wishes can also add sour cream and a hot pepper is welcome.
Ingredients: 1 large zucchini approx. 1.5 kg, 2 larger carrots, 2 large onions, 1/2 celery, 2 parsley roots, 1 kg minced pork, 1 box of something fine from Delaco, 1 yogurt (175 ml), 2 eggs, 1/2 l homemade broth, salt, pepper, 1 tablespoon vegetable flavor secret, 1 teaspoon sweet paprika, thyme, fresh dill, 5 smaller yellow peppers, 350 g long-grain rice (I used Scotti), 100 ml oil.
