Chopped pickled cabbage is an essential ingredient in many traditional dishes, having a distinct aroma and unmistakable taste. We start by draining the pickled cabbage well, ensuring that we remove the excess liquid, so as not to dilute the flavors of our dish. In a deep pan, we heat oil and add the cabbage to sauté, stirring constantly. After a few minutes, the cabbage will begin to brown, and this process will add a note of caramelization that will enrich the final taste.
We add the two finely chopped onions, continuing to sauté the mixture until the onion becomes translucent, which will take about 5-7 minutes. It is important to stir constantly so that the onion does not burn. Towards the end of this stage, we add the tomato paste and the bell pepper broth, mixing everything well. We let the mixture simmer together for two minutes to combine the flavors, then set it aside.
In another pan, we sauté the carrots and parsley, sliced into rounds, until they become soft. These vegetables add a touch of sweetness and depth to the dish. When they are ready, we add them over the cabbage mixture.
Next, we take care of the meat. We wash the meat and marrow bones well, then put them to boil in a pot with cold water, ensuring that the water covers the meat by 2-3 fingers. Once the water starts to boil, we remove the foam that forms on the surface, then add the bay leaves and an onion cut into quarters. We simmer on low heat, covered, until the meat is tender and easily separates from the bone.
Once the meat is ready, we remove it from the broth, let it cool slightly, detach the meat from the bone, and cut it into cubes. We remove the onion and bay leaves from the broth, then add the diced potatoes and let them simmer on low heat for 10 minutes.
After this period, we add the cabbage mixture, along with the pieces of meat, and bring it to a boil. We reduce the heat and let it simmer for another 10 minutes, until the vegetables are completely cooked. Finally, we adjust the taste with salt and pepper, add the sliced green onion, and the finely chopped greens.
Once the dish is ready, we let it sit covered for 10 minutes to allow the flavors to blend perfectly. We serve this delicacy while it is warm, sprinkled with fresh dill or with sour cream, according to preference. It is delicious alongside a salad of leeks, onions, or hot peppers, fresh or pickled. Additionally, it pairs wonderfully with freshly grated horseradish mixed with thick sour cream, adding a sweet-spicy contrast that will delight the taste buds. This recipe is not only a celebration of flavors but also an escape into Romanian culinary traditions, perfect for family meals.
We add the two finely chopped onions, continuing to sauté the mixture until the onion becomes translucent, which will take about 5-7 minutes. It is important to stir constantly so that the onion does not burn. Towards the end of this stage, we add the tomato paste and the bell pepper broth, mixing everything well. We let the mixture simmer together for two minutes to combine the flavors, then set it aside.
In another pan, we sauté the carrots and parsley, sliced into rounds, until they become soft. These vegetables add a touch of sweetness and depth to the dish. When they are ready, we add them over the cabbage mixture.
Next, we take care of the meat. We wash the meat and marrow bones well, then put them to boil in a pot with cold water, ensuring that the water covers the meat by 2-3 fingers. Once the water starts to boil, we remove the foam that forms on the surface, then add the bay leaves and an onion cut into quarters. We simmer on low heat, covered, until the meat is tender and easily separates from the bone.
Once the meat is ready, we remove it from the broth, let it cool slightly, detach the meat from the bone, and cut it into cubes. We remove the onion and bay leaves from the broth, then add the diced potatoes and let them simmer on low heat for 10 minutes.
After this period, we add the cabbage mixture, along with the pieces of meat, and bring it to a boil. We reduce the heat and let it simmer for another 10 minutes, until the vegetables are completely cooked. Finally, we adjust the taste with salt and pepper, add the sliced green onion, and the finely chopped greens.
Once the dish is ready, we let it sit covered for 10 minutes to allow the flavors to blend perfectly. We serve this delicacy while it is warm, sprinkled with fresh dill or with sour cream, according to preference. It is delicious alongside a salad of leeks, onions, or hot peppers, fresh or pickled. Additionally, it pairs wonderfully with freshly grated horseradish mixed with thick sour cream, adding a sweet-spicy contrast that will delight the taste buds. This recipe is not only a celebration of flavors but also an escape into Romanian culinary traditions, perfect for family meals.
Ingredients
-400 g * chopped pickled cabbage -3 onions -3 tablespoons tomato paste/thick broth -3 tablespoons pepper paste -2-3 carrots -2 parsley roots -500 g beef/calf/pork with bone -beef bones with marrow -2 bay leaves -3 potatoes -100 ml sunflower oil -1 bunch of green onions -1 bunch of fresh parsley -1 bunch of fresh dill -salt -pepper For serving -sour cream, optional -leek or onion salad, optional -fresh or pickled hot pepper, optional -freshly grated horseradish mixed with thick sour cream, to taste (optional)