Cabbage a la Cluj

Cabbage a la Cluj - a traditional, hearty dish full of flavor that brings together the rich aromas of meat, cabbage, and spices. This recipe is perfect for cool days when we want to enjoy a comforting and nourishing meal. With its roots in rural culinary tradition, this dish has been cooked by generations and is often associated with family meals and celebrations. I will guide you step by step to achieve a perfect result.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6

Ingredients:
- 1 large pickled cabbage (about 1.5 kg)
- 1/2 sweet cabbage (about 500 g)
- 700 g minced meat (a mix of pork and beef)
- 2 medium onions
- 100 g rice (ideal for absorbing flavors)
- 100 ml red wine (choose a quality wine that is also good to drink)
- 4 tablespoons cooking oil (sunflower or olive oil is ideal)
- 300 g tomato paste (for a rich flavor)
- Thyme (fresh or dried)
- Bay leaves (2-3 leaves)
- Salt (to taste)
- Pepper (freshly ground, for an intense flavor)
- Sweet paprika (for color and flavor)
- Smoked bacon without bone (about 200 g, to give a savory taste)

Preparation of ingredients:
Start by chopping the pickled cabbage and sweet cabbage into small pieces. If the pickled cabbage is too salty or sour, let it soak in cold water for 30 minutes to reduce its taste intensity. This is a useful technique that helps achieve a balanced flavor.

Cooking the cabbage:
In a large pot, mix the sweet cabbage with the pickled cabbage, add 2 tablespoons of oil and a cup of warm water. Now, add thyme, bay leaves, pepper, sweet paprika, and salt to taste. Place the pot over medium heat, cover it with a lid, and let it simmer, stirring periodically. The cabbage should become soft, and the flavors should combine harmoniously.

Preparing the meat:
In another pot, finely chop the two onions. Add the chopped onions to the pot with the meat, along with 2 tablespoons of oil and a cup of water. Wash the rice and add it to this mixture. Place the pot on the heat and let it boil. When the water has reduced, add the minced meat and stir continuously until the meat changes color. Then, add salt, thyme, pepper, and 100 ml of red wine. Let it simmer for 15-20 minutes so that the flavors develop.

Assembling the dish:
Now, we have all the ingredients ready to assemble the dish. In a ceramic or Roman pot, start by placing a layer of cabbage, followed by a few tablespoons of tomato paste. Then, add a layer of meat, followed again by a few tablespoons of tomato paste and another layer of cabbage. On top, add slices of smoked bacon without bone. This last addition will provide an intense flavor and a distinctive smoky aroma.

Baking:
Place the pot in a preheated oven at 180 degrees Celsius and let it bake for about 2 hours. If you prefer the cabbage to be more browned, you can leave it longer, being careful to check it from time to time to avoid burning. Slow baking will allow the flavors to intensify and combine perfectly.

Serving:
Serve cabbage a la Cluj warm, alongside a spoonful of yogurt or sour cream, and for a bit of heat, add a few slices of hot pepper. This combination will highlight the rich flavors of the dish and add a touch of freshness.

Nutritional benefits:
This recipe is not only delicious but also nutritious. Cabbage is rich in vitamin C and fiber, while the meat provides essential proteins for the body. The rice completes the dish with carbohydrates, and red wine, consumed in moderation, can have beneficial effects on the heart due to antioxidants.

Possible variations:
If you want to experiment, you can also add other vegetables, such as carrots or peppers, for an extra splash of color and nutrients. Additionally, you can replace pork with chicken or turkey for a lighter version.

Frequently asked questions:
1. Can I use white cabbage instead of pickled cabbage?
- Yes, but you need to add a bit of vinegar to achieve a similar taste.

2. What is the best type of meat for this dish?
- A mix of pork and beef is ideal, but you can also use chicken or turkey for a lighter version.

3. How can I store leftovers?
- You can keep cabbage a la Cluj in the refrigerator in an airtight container for 3-4 days. It can be reheated in the oven or on the stovetop.

Now that you have all the necessary information, all that's left is to get cooking! Cabbage a la Cluj is a recipe that will surely bring smiles to the faces of your loved ones and turn any meal into a celebration of flavors. Cooking with passion and attention will yield a memorable dish that will remain in your family's tradition. Enjoy your meal!