Moussaka with sauerkraut

21 Feb

Moussaka with sauerkraut

6 servings

Ingredients:

1kg Madig sauerkraut
10 dkg rice
3 dl sour cream
2 onions
3 teaspoons of tomato puree
50 dkg minced meat
10 dkg smoked bacon
10 dkg butter
1 egg
salt
pepper

 

Directions:

Heat the butter and add chopped onions. Briefly fry and add the bacon cut in cubes and minced meat. Sauté over low heat, add tomato puree, salt and pepper.

Cut the sauerkraut into strips and put the half into a deep pan. Place the meat on top of the sauerkraut. Sprinkle with rice and cover with the other half of sauerkraut.

Mix sour cream with the egg well and pour over the sauerkraut.

Bake for an hour at 200 degrees.

 

 

TO MAKE THIS TASTY DISH FIND THE FOLLOWING PRODUCTS ON THE STORES’ SHELVES:

21 Feb

Szekely gulyas

4 servings

Ingredients:

75 dkg pork
5 dkg smoked bacon
40 dkg onions
garlic
50 dkg sauerkraut
1 bay leaf
1 teaspoon of hot ground red pepper
1/2 teaspoon of caraway seeds
1/2 l soup
oil
sour cream
salt
pepper

Directions:

 

Cut the rinsed and dried meat into 3 cm cubes. Peel and chop the onion and the garlic.

Fry the bacon cut in cubes, add onions. When the onions become tender, stir in the meat and fry it. Add salt, pepper, ground red pepper, rinsed sauerkraut and the spices. Pour in the soup and when it boils, reduce the heat and simmer with the lid on for an hour and a half.

Serve with sour cream and boiled potatoes sprinkled with parsley.

 

TO MAKE THIS TASTY DISH FIND THE FOLLOWING PRODUCTS ON THE STORES’ SHELVES:

21 Feb

Cabbage salad with sausages

4 servings

Ingredients:

4 fresh sausages
1/2 dl oil
1 Madig cabbage salad

Directions:

Cook the sausages in a frying pan on preheated oil.

Serve Madig cabbage salad of your choice as a side dish.

 

TO MAKE THIS TASTY DISH FIND THE FOLLOWING PRODUCTS ON THE STORES’ SHELVES:

21 Feb

Sarma (cabbage rolls)

4 servings

Ingredients:

1 head of Madig sauerkraut (1 kg)
60 dkg minced meat (pork and beef)
10 dkg rice
2 onions
3 cloves of garlic 
1 egg
1 tablespoon of ground red pepper
10 dkg bacon 
30 dkg dry ribs 
Salt, pepper, bay leaf, seasoning (vegeta) – to your taste
1 dl oil
10 dkg flour

Directions:

Cut the bacon into small cubes, finely chop the onions and the garlic, put the minced meat into a bowl and add spices (salt, pepper, vegeta, ground red pepper), stir in the rice, bacon, onions and garlic. Mix well. Separate the cabbage leaves and cut off the root to make cabbage rolls easier.

Put a layer of minced meat on every cabbage leaf and create rolls.

Put shredded cabbage at the bottom of the pot and dry ribs on top; add cabbage rolls and bay leaf. Pour in enough water to cover the cabbage rolls.

Simmer at low heat for about 90 minutes, depending on the hardness of cabbage leaves.

 

When the cabbage rolls are cooked, fry flour in oil until golden brown, add ground red pepper and 2 dl of water, and pour everything over the cabbage rolls and boil for another 15 minutes.

 

Note: while cooking the cabbage rolls, do not mix them but only gently shake the pot in which they are being cooked.

 

You can serve salty boiled potatoes or mashed potatoes with cabbage rolls.

 

TO MAKE THIS TASTY DISH FIND THE FOLLOWING PRODUCTS ON THE STORES’ SHELVES:

6 Jan

Stewed cabbage with blood sausages

4 servings

Ingredients:

75 dkg Madig sauerkraut
1/2 dl oil
30 dkg bacon
1 onion
2 cloves of garlic
1 teaspoon of seasoning (vegeta)
1 bay leaf
Salt, pepper – to your taste
4 blood sausages

 

Directions:

Fry chopped onion, garlic and bacon in hot oil, add shredded sauerkraut, bay leaf and spices. Braise everything until the cabbage is tender, occasionally adding some water.
Boil for 30 minutes, depending on the cabbage.

Cook the sausages in a frying pan and serve them with stewed cabbage.
If you like, you can serve polenta or salty boiled potatoes as a side dish.

 

TO MAKE THIS TASTY DISH FIND THE FOLLOWING PRODUCTS ON THE STORES’ SHELVES:

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