Pickled cabbage with rice and smoked meat

Name: Pickled cabbage with rice and smoked meat
Ingredients: 1 pickled cabbage (approx. 1 kg) 500 g smoked ribs 2 larger onions salt pepper 1 bay leaf 1/2 teaspoon thyme 300 g rice fresh dill vegeta 2 l water 100 ml oil

Meat - Pickled cabbage with rice and smoked meat by Coralia C. - Recipia

I made pickled cabbage with rice and smoked meat again, a dish I prepare especially when I have good cabbage for pickling and some bacon in the fridge. It's not a complicated recipe, but it has a hearty taste and is quite easy to make if you are used to winter dishes. I craved it because I haven't cooked it for a while and realized it goes very well when you need something filling, without pretensions. Quick Info Total time: about 2 hours Preparation: 20-30 minutes Cooking: 1.5 hours Servings: 6 Difficulty: easy Recipe type: main dish, traditional, winter food Ingredients 1 pickled cabbage (about 1 kg) 500 g smoked bacon 2 large onions 300 g rice 2 l water 100 ml oil 1 bay leaf 1/2 teaspoon dried thyme salt, to taste pepper, to taste 1 teaspoon vegeta or another vegetable base, optional 1 bunch of fresh dill (or parsley) Preparation method 1. Chop the cabbage as finely as possible. If it is too salty or sour, you can rinse it well in cold water. Let it drain while you prepare the other ingredients. 2. Peel, wash, and finely chop the onion. 3. Cut the smoked bacon into thin strips. 4. Rinse the rice in several waters until the water runs clear, then let it soak in a bowl of cold water for 15-20 minutes. 5. In a large pot, heat the oil. Add the chopped onion and sauté over medium heat until it becomes slightly translucent. 6. Add the chopped cabbage over the onion and mix well. Let it soften together for 5 minutes, stirring occasionally. 7. Then pour in hot water to cover the cabbage (from the total amount) and sprinkle with salt, pepper, vegeta (if using), thyme, and the bay leaf. Reduce the heat to low and let it simmer with the lid on for about 40-50 minutes. 8. Meanwhile, fry the smoked bacon separately in a pan, without additional fat if it is already fatty enough. Let it cook for a few minutes until it is lightly browned. 9. When the cabbage is almost cooked, add the fried bacon and the well-drained rice. If necessary, add hot water so that there is enough liquid for the rice to cook. 10. Mix everything and let it cook on low heat with the lid on until the rice absorbs almost all the liquid and is cooked (about 25-30 minutes). Stir occasionally to prevent sticking. 11. Finally, turn off the heat and sprinkle with chopped fresh dill or parsley. Why I make this recipe often This recipe is practical when I have pickled cabbage and want a filling dish with simple ingredients. It keeps quite well in the fridge and can be easily reheated. I especially like it because it is made from things I usually have at home in winter. Tips and variations Tips If the cabbage is very salty, rinse it well and even let it soak for a few minutes in cold water. Fatter bacon will give the dish a fuller taste. Do not use long-grain rice as it does not absorb flavors as well. Substitutions Instead of smoked bacon, you can use kaiser or any other smoked meat. If you don’t have dill, parsley will work too. Variations Some add chopped bell peppers or a little tomato paste, but I prefer the simple version. If you want it creamier, you can add a little sour cream when serving. Serving ideas It can be eaten plain or with boiled potatoes on the side. It also goes well with hot peppers or sour cream, depending on your taste. It is served hot, but it’s not bad reheated the next day either. Frequently asked questions Can I use sweet cabbage instead of pickled cabbage? I do not recommend it, as the final result will not have the same specific taste. The recipe is designed for pickled cabbage. Can I add the rice at the beginning, together with the cabbage? No. The rice should be added only after the cabbage is almost cooked; otherwise, it will break down too much. What kind of smoked meat works best? Smoked bacon is the most suitable, but you can also use other smoked meats if you don't have bacon. Can it be made without meat? Yes, but the dish will be less filling and will lack the smoky flavor. Does the pickled cabbage need to be drained completely before cooking? It does not need to be completely drained, just make sure there is no excess liquid, especially if it is very salty. Nutritional values Approximately, per serving: Calories: 400-450 kcal Protein: 12-15 g Carbohydrates: 50-55 g Fat: 15-18 g The exact value varies depending on how fatty the bacon is and how much rice you use. It is a filling dish, with a good supply of carbohydrates and protein, but also some fat from the smoked meat and oil. Storage and reheating Cabbage with rice and smoked meat keeps in the fridge, in a covered container, for up to 3 days. It can be reheated over low heat, with a little water added if it has dried out. Freezing is not recommended, as the rice changes texture. It is best eaten fresh or reheated only once.

Pickled cabbage with rice and smoked meat

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