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Pork liver with sauerkraut

Pork liver with sauerkraut

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork liver with sauerkraut:

I chopped the sauerkraut and drained it well so as not to come out too sour. I chopped an onion and put it in the pan in 50 ml of oil, then adding cabbage and a cup of water. I mixed and left the cabbage on the fire, adding a little more oil. Meanwhile, I portioned the liver and put it in hot oil to fry. I had to chew cabbage from time to time and turn the liver on both sides until it penetrated (about 15 min). The cabbage should be left on the fire for about 30 minutes and always turned so as not to fry (about 30 minutes). In the end I placed cabbage next to the liver and something very good came out.

Sweet cabbage seasoned with pork

Sweet cabbage with pork is among the most common dishes prepared in summer, especially when new cabbage appears on the market. It is an extremely tasty, filling traditional dish and is quite simple to prepare, and can be served both for lunch and dinner.

Method of preparation:
Finely chop the cabbage and rub it with a little salt and then let it soak.

Onions are cleaned, washed, cut into scales.

The pepper is cleaned of stalks and seeds, washed, finely chopped.

Cut the meat and kaiser into cubes.

Put the meat cut into suitable pieces in a few tablespoons of melted lard or oil and let it fry together with the kaiser cut into pieces.

Let the meat brown slightly.

When the meat is browned, add the chopped onion and leave for about 5 minutes.

Then add the cabbage and put it over the meat, mix and leave for 5 minutes on medium heat.

Add the finely chopped pepper and mix.

Finally, pour the mashed tomato sauce and mix, leave for about 10 minutes with a lid on low heat to let the juice. If necessary, add enough water to cover the cabbage. Let the cabbage boil, then add the paprika, pepper and thyme.

When it is ready, sprinkle the finely chopped dill and leave it for another 5 minutes with the lid on. If you want, adjust the taste with lemon juice to give it a sour taste. Let it drop a little, put the lid on and leave it on the fire for about 15 minutes while we make the polenta.

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25 gr of fresh yeast
500 ml of hot water
1 teaspoon salt
1 tablespoon sugar
3-4 tablespoons oil

Sifted flour is mixed with salt. Mix the yeast in a bowl with the sugar until it becomes liquid. Pour the yeast over the flour, add the oil and water. Knead the dough well, then let it rise for 45 minutes covered with a napkin. After the dough has risen, knead it a little again, and portion it on the table greased with oil. We will get about 12-14 servings.
Finely chopped cabbage is put in a pan with a little oil. Season with salt and pepper to taste. With the hardened and cooled cabbage then we will then fill the pies that we will fry in the pan well greased with oil.

Ingredient: 800 grams - 1 kg. of ready-cooked cabbage

1 tablespoon breadcrumbs

Dough: 300 grams of flour 000200

- 250 ml of water - depending on the quality of the flour

about 80 grams of lard at room temperature

1 beaten egg for finishing

Preparation: For the filling, cook the finely chopped sweet cabbage (a small cabbage

of 1.5-2 kg.) in about 80 ml. of oil, with salt and pepper. It is constantly supervised not to get caught, possibly add a little hot water, until the cabbage is ready. It adds a bunch of chopped dill and mix. Allow to cool and add the breadcrumbs and egg:

Mix well and set aside. From flour, salt, vinegar and warm water, knead a smooth, elastic and non-sticky dough. The water will be added a little, as much as is needed for an ideal dough consistency - neither hard nor soft.

The dough is wrapped and left to rest for 30 minutes, then it is divided into 10 balls as equal as possible (I have more balls because, in fact, I made two pies):

Take a ball of dough and flatten it with the rolling pin, obtaining a circle of about 20 cm. diameter. Grease the surface of the circle with lard - there is no need to skimp, the dough will contain much less fat than a normal puff pastry, made of French dough, instead it will be very fragile and tasty, the taste of lard will not be found in the final preparation: Next, do the same with the other dough balls, overlapping the circles on top of each other, each being greased with lard, the last, however, with a smaller amount, just so as not to dry the dough (I repeat, I see two " towers ”of dough because I made two pies, I gave one):

Cover the "tower" of dough with a foil and let it rest for 15-20 minutes. It is time to turn on the oven, setting the temperature at 190 degrees Celsius. After the rest time, the "tower" of dough stretches with the twister - a slightly more delicate workmanship, because the layers tend to slip. In order for the operation to be successful, the stretching begins with the twister in the middle and moves towards the edges, pressing gently. Spread the dough in a sheet about 50 cm in diameter, the edges of which are cut:

Place the filling in the middle, flatten it and give it a round shape, then pull the edges of the dough towards the center, covering the sauerkraut, avoiding a lot of dough in one place: Pour the pie on the tray covered with baking paper. From the cut edges, I made a decoration in the form of a grid, then I greased the surface of the pie with beaten egg: Put the tray in the already well-heated oven, where it is left for about 30 minutes (depending on the oven), until it browns nicely: Allow to cool slightly (it's wonderfully warm, with sour cream or yogurt, but my husband, for example, also likes it cold), then cut: The crispy and fine dough is unwrapped in sheets, contrasting pleasantly with the stuffed cabbage filling. A portion, garnished with sour cream and a dill:

Necessary ingredients Bihor cabbage recipe:

  • 500 gr. pork (fits any pork & beef, beef or poultry)
  • 100 ml cream
  • 1 small cabbage
  • 2 bell peppers
  • 1 donut
  • 3 tomatoes
  • 1 onion
  • 2-3 cloves of garlic
  • 1 link dill
  • thyme, pepper, salt, oil

Video: Συκώτι (November 2021).