Traditional recipes

Bacon boiled in cabbage juice

Bacon boiled in cabbage juice

Grease the bacon with crushed garlic paste, salt it with plenty of coarse salt and leave it to cool for 2-3 days until the bacon takes the necessary salt, then shake off the excess salt and boil in cabbage juice. to which I added a few peppercorns and a few bay leaves. Keep it boiling until the fork enters it lightly. Then leave it to cool and sprinkle with paprika. freezer.

With a red onion you eat so you don't stop.

Bacon boiled in cabbage juice

Bacon boiled in cabbage juice from: bacon, cabbage juice.


Method of preparation:

The most delicious ham is the one boiled in cabbage juice, because it cuts off all the nauseating taste of the fat, making it pleasant to eat.

Cabbage juice for cooking ham must be fresh out of the barrel, awake, clear and tasty, ie suitable for sour, in no case salty or with a slight odor. We put the cabbage juice in a large pot and, after it has warmed up, we put the whole ham, chilled with smoke with the knife, without adding anything to it.

Let the ham simmer for three to four hours, until the fork immediately enters it through the rind. Then take it out on a clean board, letting it drain well and cool. When we serve it, we clean it of rind and cut it into very thin slices, with a very sharp knife.

Bacon with paprika boiled in a mortar, ie cabbage juice

thin bacon on the back of Ghiță's pulp: D ,, dies (cabbage juice) approx. 2000 ml, garlic approx. 6 puppies, pepper mix (red, white, green, black and coriander) 1 tbsp, bay leaf 1 piece, paprika approx. 50 g

Difficulty: low | Time: 1h 30 min

What are the benefits of cabbage juice

Pickled cabbage has antitumor properties. It participates in the prevention of this pathology. "Through the fermentation process, isothiocyanates play an important role in eliminating carcinogens from the body, sauerkraut glucosinolates help activate natural antioxidant enzymes and flavonoids protect the walls of arteries from oxidative damage," said Florin Ioan Balanica for What Happens, Doctor ?

I recommend in the cold season, when the body is prone to respiratory infections, a cure with cabbage juice, because it is rich in vitamins and minerals that contribute to vitaminizing the body and strengthening the immune system, "said nutritionist Florin Ioan Balanica for CSID. However, it is to avoid excessive consumption in certain circumstances.

"Also, those who have been diagnosed with a chronic kidney disease should avoid excessive consumption, because the high sodium content accentuates the symptoms, which can even aggravate the condition. Patients with thyroid disorders should avoid including it in the menu, because sauerkraut juice can interfere with iodine secretion ", said the specialist Florin Ioan Bălănică.

Also, sauerkraut is a dish that is served in the cold season with sarmale, pork steak, potato dish, beans, smoked cabbage.

Pork leg in cabbage juice


  • a gooseberry
  • two liters of cabbage juice
  • two heads of garlic
  • peppercorns
  • salt

Method of preparation:

Take the pork leg, wash and clean it well, then boil it in cabbage juice together with a clove of garlic.

Add the peppercorns, salt and bring to a boil. Let it simmer over low heat so that its rind does not crack.

When it is ready, take out the goiter, put crushed garlic on it and put it in a tray, then put it in the oven for a while.

If desired, the goiter can be dried, even slightly smoked, so that it can be kept longer.

Gusa fiarta

A simple recipe for boiled goose made from: pork goose breaded with white meat, garlic, salt, pepper, paprika and entrails. Ingredients: a piece of pork leg stuffed with white meat crushed garlic salt pepper paprika entrails Preparation: Cut a piece with a rind of pork leg, about 8 cm thick. […]

Pork stomach stuffed with meat

Clean and wash the stomach, scald it and take the skin from inside it, because it must be very clean. The composition with which you fill your stomach is made of: 2 kg of pork leg meat cut into suitable pieces (cubes) (2 cm), 5 onions cleaned, washed and finely chopped. Add 2-3 thyme thyme, 2 tablespoons paprika, salt […]

Boiled bacon with paprika and garlic

Boiled bacon, with paprika and garlic from: bacon, salt, pepper, bay leaves, paprika, garlic. Ingredients: bacon from pork leg salt to taste 1 tablespoon peppercorns 3-4 bay leaves paprika pepper to taste Preparation: Wash the bacon taken from the pork leg well, let it dry […]

Recipes with sauerkraut juice. How to use it in food

There are a multitude of recipes based on cabbage juice. It is also popularly known as & # 8220mill & # 8221 and is the ingredient used by many housewives to give a sour aroma to some dishes. In what foods can you use it and what do you need to know? This is also good for marinating some fatty meats.

Recipes with sauerkraut juice

Cabbage juice is recommended in the cold season, when the body is prone to respiratory infections. The cure with sauerkraut juice is cheap, useful, easy to keep and is also to the taste of many Romanians.

Bone soup with sauerkraut juice
Potroace soup
Sour bone soup with cabbage juice
Green bean soup
Leek soup with chicken
Homemade sausage soup
Chicken soup
Fishing soup
Bean soup
Pork soup
Egg soup with sausages and cabbage juice
Pork chop in cabbage juice
Kaiser from home
Stewed cabbage
Ham boiled in cabbage juice
Bacon with paprika in pickled marinade
Pea food with cabbage juice

The benefits of regular consumption of cabbage juice. What do the specialists say and to whom is it not recommended?

& # 8220Mineral salts, ferments and enzymes from the fermentation process, as well as vitamin U, the anti-ulcer vitamin, which is destroyed by boiling, turn this juice into a nutritional adjuvant in the treatment of ulcer diseases. Pickled cabbage is also a good probiotic, the food being helped in this sense by lactic acid, which acts as a preservative. In sauerkraut are the so-called "friendly bacteria", which have the role of regulating the intestinal flora. It contains a lot of fiber and therefore helps intestinal transit. Regular consumption of sauerkraut juice can help normalize digestion, but also prevent constipation & # 8221
Florin Ioan Bălănică & # 8211 Source:

CAREFUL! & # 8220Patients with thyroid disease should avoid including it in the menu, as sauerkraut juice can interfere with iodine secretion & # 8221, shows the doctor.

Pickled cabbage juice & # 8211 3 reasons to drink it

We have all heard the famous saying that the cruelest drunkenness passes miraculously with the help of a cup of sauerkraut juice. But is this the only purpose of this sour liquid? Well, no.

Sour cabbage juice is a great remedy in this post-holiday period, especially since many ladies have thought of following a detox as a punishment for the tasty sauerkraut they ate at Christmas.

Cabbage mill, as the juice left by sauerkraut is also known, is excellent for eliminating toxins and at the same time contributes to the vitaminization of the whole body, due to the fact that in this liquid "puddle" most of the vitamins and antioxidants present in fresh cabbage. and other beneficial substances such as mineral salts, ferments and enzymes.

To shorten the torment of curiosity, here it is the 3 most important benefits of cabbage juice:

1. Get rid of the hangover - a cup of cabbage juice taken the day after the alms party that took place the day before works wonders. Goodbye, headaches and vomiting!

2. prevents constipation and facilitates intestinal transit - you can keep a 7-day course of a cup of cabbage juice every morning, and you will notice that your stomach will not revolutionize and you will feel lighter and more energetic.

3. heart dressing - Cabbage juice is especially indicated for those people who suffer from low blood pressure and who need a small "shot" for the blood circulation to be back to normal.

Preparation of pork ham:

The first and only mandatory step (After this step it can be consumed because it ensures the obtaining of the ham. Boiling and smoking are optional, depending on the pleasure of each one) is the brine of the ham. This can be done in two ways: prepare brine from water and salt and cover the ham, well placed and arranged in a bowl, or, secondly, salt the pieces of ham directly. When preparing brine from water, salt and possibly spices, try with a raw egg its salt concentration. When the egg floats, we are sure of the quality of the brine, that it has enough salt, thus ensuring the success of the preparation and preservation of the ham.

I give it salt so that it doesn't run out of ham without salt.

I prefer the second option, because it is more handy, faster. Sprinkle coarse salt on the pieces of ham, without using a specific amount of salt, but enough so that there are no parts of the ham without salt. It is important not to have a little salt because, for a long time, it can be as much. The ham will not be saltier because we add more salt. I place the pieces of ham, one on top of the other (but not crammed) in larger, plastic pans and leave them to cool for 1 to 2 weeks (from experience, because I'm greedy, I tell you that I start to cut a slice, so try, after a week and in approx. 2 weeks is definitely ready & # 8211 (also depends on thickness)). It is good to use plastic dishes, not metal ones. The ham will release water due to the salt and some brine will accumulate in the bowl. This process will stop and no matter how much salt we put in, the bacon will no longer shoot salt because it has reached its saturation point. We reverse every day, we turn the pieces of ham (not to heat up, as our elders say, and take a breath) and if we notice that the salt has melted and is no longer present on the ham, we add a handful of salt.

So, the ham can be eaten after the obligatory salt has done its duty. Eventually, I would sprinkle the paprika on it, of course on the side without the mice. If you like garlic, clean the ham of salt or wash it in cold water, let it dry and put the crushed garlic on the side without crusts. After 3-4 days, the garlic will be removed because it has done its job, left its taste, changed its color and there is no point in keeping it. Furthermore, ham can go up in smoke if we have this preference and possibility. One day he smokes, with cold smoke, of hardwood.

Another option I prepare is to boil the salted ham in cabbage juice. I put the boiled cabbage juice in a bowl with bay leaves and peppercorns. When it boils, I put the pieces of ham in the cabbage juice and quickly turn the heat very low. It is normal that when the ham is put in the boiling cabbage juice, it stops boiling due to the drop in temperature. We simmer and wait for the cabbage juice to boil again. From the moment the boiling process starts again, leave the ham in the juice for 2-3 minutes, then turn off the heat and remove the ham. Basically, it is a short-lived boiling, a scalding, because the bacon becomes more glassy when boiled. We let it cool, dry and we can give it the sweet or hot paprika, according to preference, or we can smoke it.

It is good not to use paprika commercially because it has no value. Rather, we prepare our own paprika or follow the peasants through the market in advance because they also bring homemade paprika for sale. I buy a row of dried peppers, put them in the oven to remove any traces of moisture and then put them in the coffee grinder. This commercial paper looks more like brick dust. Also, the coarse salt must be checked, be it clean, white or use sea salt.

So much for pork ham. Without complications. Along with the ham, I prepared some pork sausages with sheep and pork in their own juice.

Be healthy and get a ham first!

Update & # 8211 Ham this year 20.12.2014 & # 8211 Making

We clean it evenly We cut it into pieces We give him salt & # 8230

Tagged: boiled bacon

In order for everything to work out perfectly, read the tips first.

Diced pork together with the bacon are passed through the mincer (suitable sieve).
Add the finely ground garlic, salt, pepper, hot paprika, dried thyme and mix until the spices are incorporated.
The seasoning is made according to your tastes.
The special sausage pipe that attaches to the mincer will be called a MUSHROOM!
To make the work easier, I advise you to grease the outside of the Mushroom with a little fat from the bacon.
It is mounted on the special Palnia mincer, taking care to remove the knife from inside the machine that helped us to mince, then we start slowly and carefully to pull on the Palnie during which it was kept in warm water for 30 minutes. ready cleaned).
In order not to pierce the mats, we make sure that the end of the Funnel is slightly chamfered and rounded.
Thus, the mincer is ready (the knife must be removed from the inside) with the special sausage funnel mounted, over which I pulled the pork mat to the end (without knotting it).

We start the mincer (we will use the electric mincer) and when we notice that the composition has reached the top of the funnel we stop it. Now we tie the mat making a knot. We start the machine again adding meat to the mat.
From 12 to 12cm. we take care to turn the mat to form the size of the sausages (they can be formed even after finishing this operation).

After we have finished the composition of the mixture with minced meat, we tie the pork mat, taking care not to leave air inside and we spread the sausages formed in a clean, cool place protected from the sun's rays.

They can be eaten, after 3 days, fried in a pan with a little homemade butter with peasant potatoes.
If you want to keep them for a longer time, I advise you to smoke them after 3 days in the air (cold smoke), then keep them in a cool, cool dark space until they are dry.

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