Varza a la Cluj (Romanian Cabbage a la Cluj)

Share

Please scroll down for English version


            Varza a la Cluj este o mancare traditional romaneasca specifica zonei Ardealului de unde sunt si eu, probabil de aceea imi place atat de mult :) Unii cunosc aceasta reteta sub denumirea de "sarmale imprastiate" sau "varza in straturi la cuptor", dar indiferent cum o numiti, este o mancare extrem de delicioasa ce ocupa un loc de cinste in cartea mea de bucate! Imi pare rau pentru cei care tineti post daca va fac pofta (in caz extrem puteti inlocui carnea cu un amestec de legume)

Ingrediente:  

       800 g carne tocata de porc+vita
       1 varza mare (1-1.5 kg)
       1 ceapa mare
       1 rosie
       150 g orez
       200 g bacon optional
       300 ml suc tomate
       sare, piper



Cum se face:

Mai intai curatam si spalam varza, o taiem fidea, presaram sare si o punem intr-o oala mai mare la calit pentru aproximativ 20 minute la foc mic, avand grija sa amestecam ca sa nu se prinda.

Cand varza e moale, o condimentam cu sare si piper si o dam deoparte.

 Tocam ceapa marunt si o punem la calit in o lingura de ulei.

Cand ceapa s-a inmuiat putin, adaugam carnea tocata, amestecam si lasam la foc mic sa fiarba.

Intre timp fierbem orezul in apa cu sare si il strecuram.
Cand carnea incepe sa se rumeneasca, adaugam orezul fiert si amestecam, condimentam cu sare si piper si dam deoparte.

Taiem cateva felii de bacon pentru decor iar restul taiem cubulete si le prajim intr-o tigaie.(se poate renunta la bacon)

Intr-un vas ce intra la cuptor (sticla, vas roman, dutch oven, ce doriti) punem 2 linguri ulei si incepem sa facem straturi, asezand primul strat de varza calita peste care punem din loc in loc bacon prajit.

Asezam un strat de carne tocata cu orez.

Punem bulion din loc in loc deasupra.

Continuam cu straturile, iar ultimul strat va fi cu varza, peste care asezam felii de bacon si rosii si turnam 100 ml apa.

  Dam tava la cuptorul preincins la 180 grade pentru 40 minute, timp in care aromele se vor imbina frumos :)

Dupa 40 de minute si o pofta cat carul scoatem tava din cuptor. Voila!

Lasam sa se raceasca putin si servim cu ardei iute sau smantana (cui ii place). Desi e o mancare "heavy duty", are o savoare de nedescris! Bon appetit!

English version    


         Romanian Cabbage a la Cluj it's a traditional dish that comes from Ardeal, where I come from as well, probably that's why I love it :) Some people know the recipe named as "scattered cabbage rolls" or "layered cabbage in the oven", but whatever the name you know it by, it's a delicious recipe which occupies a special place in my cook book.
        

Ingredients:    

       800 g minced pork+beef meat

       1 big green cabbage (1-1.5 kg)

       1 big onion

       1 tomato

       150 g rice

       200 g bacon optional

       300 ml strained tomatoes

       salt, pepper

How it's made:

First, we wash the cabbage and we chop thinly the cabbage, we sprinkle salt and we cook it in a large pot on medium heat for 20 minutes, making sure we stir once in a while.

When the cabbage has softened, we spice it and set aside.

We peel and chop the onion and we fry it in a large skillet with 2 tablespoons of oil.

When the onion has softened, we add the minced meat, we stir and we let it cook on low heat.

Meanwhile we wash the rice and we cook it in salted water and when it's done, we drain the water.

When the meat starts to fry (the water has evaporated) we add the cooked rice, we add spices, stir and set aside.

We cut some bacon slices for decorating the dish, and we chop the rest and fry it in a pan.

In a large glass dish or a dutch oven (if you prefer) we start to make the layers.

We put 2 tablespoons of oil and we place the first layer of fried cabbage and some bacon above.

We add one layer of meat and rice.

We pour some tomato sauce from place to place and continue with the layers until we finish with a cabbage layer. We add bacon and tomato slices and we pour 100 ml of water.

We place the dish in a preheated oven at 365 degrees for 40 minutes.

After 40 minutes and a lot of hunger, we take the dish out of the oven. Voila!

We let it cool off and we serve it warm with hot pepper or sour cream (optional). Even though it's a heavy duty meal, it has an unbelievable flavor! Bon appetit!