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Pickled cabbage with Frankfurt sausages!

Pickled cabbage with Frankfurt sausages!


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Pickled cabbage can be cooked in many ways! I present you something easy, fast and tasty!

  • sauerkraut 2 pieces
  • zacusca 1 jar of 800 g.
  • Frankfurt sausages 600 g.

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Pickled cabbage with Frankfurt sausages !:

Finely chop the cabbage, wash under a strong jet of cold water. Squeeze the water, put it in a deeper bowl, add the zacusca and put it to harden at the right heat, approx. 40 minutes, uncovered. The sauerkraut is transferred to a heat-resistant dish, the sausages are placed on top of the cabbage and put in the oven, over high heat, uncovered, approx. 20 minutes.


Ingredients

1 kg sauerkraut 2 medium onions 1 red capsicum 3 tablespoons oil 1 teaspoon peppercorns salt & # 8211 optional Preparation:

1. Remove 1-2 cabbages from the barrel and leave them in the salted water for 2-3 hours, if they are too salty.
2. Finely chop the sauerkraut and then squeeze it into a fine sieve, until you remove all the brine from it.
3. Finely chop the onion and fry it in 3-4 tablespoons of oil, together with the red pepper, until it becomes translucent.
4. Add the squeezed cabbage, pour a cup of water and let the cabbage simmer for 35-40 minutes to simmer with the lid on.
5. Then move the pan of sauerkraut to the oven at 160 degrees for another 30 minutes, spreading the peppercorns first. At this point you can add smoked meat (sausages, ribs, etc.), if you do not prepare fasting cabbage.

6. Serve the sauerkraut with polenta next to it.


Pickled cabbage salad

Pickled cabbage salad or Sauerkraut is a delicious garnish, which you can use with any steak, french fries, puree or baked, but also in sandwiches with German sausages, such as Thüringer sausages. It is easy to prepare, has a sweet-sour taste and stays very well in the fridge for up to a week. In fact, the longer it stays in the fridge, the better, to blend the flavors!

And I give you another great idea! As the beautiful weather and the sun pamper us these days, I suggest that you prepare a barbecue for this weekend. sauerkraut salad. Yes, yes, it is perfect, it even perfectly complements the copy of the green grass.

Ingredients for 8 servings

Preparation time 15 minutes, low difficulty

  • a can (840g) sauerkraut in Alpen Fest wine
  • a red apple
  • a pear
  • ½ yellow bell peppers
  • ½ red bell peppers
  • Gras orange bell pepper
  • a red onion
  • 3 stalks of celery
  • 50g Alesto cranberries
  • 150ml red wine vinegar Our Chamber
  • 50ml Vita D’Or sunflower oil
  • 50g sugar Castello
  • Castello salt to taste
  • Pepper Kania to taste

Drain the cabbage very well in a sieve. Peel a squash, grate it and cut it into cubes. Wash the apple, pear, pepper, celery stalks and cut them into cubes of the same size. For the dressing, mix the vinegar, oil and sugar until smooth. Season with salt and pepper to taste. Pour the dressing over the salad and mix very well. Cover the bowl with cling film and refrigerate for at least 2 hours before serving. The longer it stays in the fridge, the more delicious the sauerkraut salad will be.

For sandwiches, fry the Thüringer sausages in a pan or on the grill with very little oil. Bake the buns and cut them in half, lengthwise. Put 2-3 tablespoons of sauerkraut salad and then the sausages. Delicious!


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