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Baked Stuffed Cabbage Roll

Baked Stuffed Cabbage Ingredients for 4 People:

1 cup rice
500 g minced pork
500 g minced beef
1 head of garlic
2 heads of onion (finely chopped)
1 large egg
1 tbsp salt
1 teaspoon of pepper
2 tablespoons sweet or hot ground paprika
1 head of cabbage
1 kg rolled sauerkraut
1 cup of tomato juice
200 g smoked pork ribs
2 tablespoons fat
2 tablespoons flour
1 cup of sour cream

Preparing Stuffed Stuffed Cabbage Step by Step:

  1. Cook the cup of rice in 10 minutes.
  2. In a large bowl, mix the minced pork and minced beef thoroughly with chopped onions, garlic, eggs, salt, pepper, and half a tablespoon of peppers. Stir in the previously cooked rice.
  3. Remove the cabbage stem. Put the whole cabbage in a saucepan of boiling salted water. Cover the pan and cook for 4-5 minutes so you can peel each leaf easily. You will need about 15-20 letters.
  4. When the leaves have cooled, use a knife to cut off the thick middle stems of the leaves.
  5. Put a handful of stuffing over each cabbage. Wrap the filling in the letter. Fold the edges of the stuffing into the cabbage.
  6. Cut the remaining cabbage leaves into small pieces.
  7. Put the chopped cabbage in a large saucepan and pour tomato juice over it.
  8. Add the smoked pork ribs and cook at low temperature for 5-10 minutes.
  9. After pre-cooking, place the chopped cabbage pieces in the pan. Cover and cook for a good hour.
  10. Oven at 180 degrees for approx. In 10 minutes, fry in golden yellow mixture of chopped onion and previously chopped cabbage.
  11. After turning the oven off, add another 1 tablespoon of peppers and 1 cup of cold water.
  12. Carefully remove the cooked fillings from the saucepan and place them on the baking tray with the golden onion cabbage.
  13. Put it back in the oven and let it cook for 15 minutes.
  14. Mix the stuffed cabbage juice with sour cream and serve with mouth-watering sauce and serve the mouth-watering filling.

Stuffed cabbage roll with smoked knuckle recipe

Stuffed cabbage stuffed with boiled knuckle for 8 persons:

1 kg sauerkraut
1 kg minced meat
1 piece of smoked knuckle
1 head of cabbage
2 onions
2 cloves of garlic
30 dkg of rice
2 tablespoons fat
1 tablespoon red pepper
1 tbsp salt
1 tbsp pepper

Stuffed cabbage stuffed with boiled knuckles step by step:

  1. Put the washed knuckle up in a little more water than it covers.
  2. Cook under lid over soft for about two hours.
  3. For dumplings, mix minced meat with rice, chopped onion, crushed garlic, salt, pepper, and a teaspoon of red pepper.
  4. Combine the mass and fill it in half cut leaves and roll-up. Shape the dumplings out of the remaining mass.
  5. Chop the other onions and fry in the melted fat.
  6. Throw the cabbage over it, roll it up a little, then sprinkle with pepper and red pepper.
  7. You actually have to make a roasting plate. Sprinkle with boiled knuckle juice.
  8. If the meat is too salty, only put half of it on it. The dumplings can then enter. It is important that the juice covers everything.
  9. Cook for about one and a half hours. If necessary, tuck in. Remove the knuckle pieces from the heat.

Stuffed cabbage sweet cabbage recipe

Stuffed cabbage delicious cabbage ingredients for 4 persons:

1 fresh head cabbage
2 heads of onion
1 tablespoon fat
2 teaspoons red pepper
15 dkg of rice
1 teaspoon salt to taste
1 teaspoon ground pepper to taste
50 dkg of minced meat
30 dkg smoked scallions
30 dg of smoked sausage
4 tablespoons concentrated tomato
0.5 l of water

Stuffed cabbage made from sweet cabbage in oven, step by step:

  1. Place the cabbage in a saucepan, add it to the water, and place on a low heat for approx. Cook for 10 minutes.
  2. Then carefully remove and place in cold water to cool as soon as possible. Then we cut it to the leaves and cut out the middle, thick, veined part.
  3. Cut the onion finely, add to the heated oil and simmer for a few minutes in a glass. Then remove from the heat.
  4. Place the minced meat in a bowl, add the red pepper, rice, salt, and ground pepper to taste and mix well.
  5. Then we fill the prepared cabbage leaves with the filling.
  6. Cut the smoked sturgeon into larger cubes and cut the sausage into rings.
  7. Place the diced sticks in a baking tray and place on top of the chopped sweet cabbage.
  8. Then sprinkle with sausage rings and place the stuffed cabbage over it.
  9. Mix the concentrated tomatoes with the water until smooth, then pour over the cabbage to cover.
  10. Then cover the baking sheet with foil before placing it in the oven.
  11. Place in a preheated oven at 180 degrees for approx. Simmer for 1.5 hours.

Classic stuffed cabbage roll recipes

Classic Stuffed Cabbage Ingredients for 4 Persons:

10 dkg rice
1 kg minced pork
1 head onion
2 cloves of garlic
1 teaspoon of salt
1 tablespoon ground black pepper
2 tablespoons red pepper
12 cabbage leaves
30 dg of smoked ribs
1 tablespoon fat (oil to taste)
2 tablespoons flour
2 tablespoons sour cream

Step by step preparation of a classic stuffed cabbage:

  1. Rinse the rice, add minced meat, chopped onion, crushed garlic, salt, pepper, and red pepper and mix with a gentle motion.
  2. Wash the cabbage to taste and then roll the filling into the peeled leaves.
  3. The remaining cabbage leaves are chopped and stacked on the bottom of the casserole, along with the washed smoked ribs.
  4. Put the stuffed cabbage on it and then pour in enough water to cover it.
  5. Cover with 2 to 3 larger cabbage leaves and cook. Cook in 70 minutes (this also depends on the meat).
  6. When cooked, make the scrambled eggs: Heat a little oil, fry the flour in it, then remove the red pepper from the heat to make it a beautiful color and stir in two tablespoons of sour cream.
  7. From the cabbage juice, we add about cca. It should be uniformly warm (heat equalization), strain on cabbage, and boil. Serve with sour cream and fresh bread.

Pumpkin Pancakes with Creamy Almond Sauce

Ingredients for pancakes:

1 C pumpkin puree
3 ea. Lg. eggs
1 t vanilla
2 t baking powder
½ C almond flour
½ C arrowroot starch
1 ½ t chai spices (cinnamon, cardamom, ginger, allspice, cloves, nutmeg)
¼ t salt
coconut oil spray
3-4 T butter (for serving)
Pure maple syrup (for serving)
Creamy almond sauce (for serving)

Ingredients for almond sauce:

½ C liquid unrefined coconut oil (Nutiva)
½ C creamy almond butter (MaraNatha 1 ingredient, roasted)
½ C maple syrup
1 t vanilla extract
1/2 t chai spices powdered sugarPinch salt

Step by step direction:

  1. In a medium bowl, whisk together pumpkin, eggs, and vanilla until homogenous.
  2. In a separate bowl, whisk together dry ingredients. Add to wet ingredients. Whisk until just combined.
  3. Heat a griddle pan (large saute pan alternatively) to medium, spray with coconut oil, and place ½ C of batter per pancake.
  4. Cook 1st side until set around edges and bubbling in the center (should be light golden). Flip and cook other side until light-golden as well.
  5. Stack cooked pancakes on top of each other and cover with a clean kitchen towel to keep warm.
  6. Repeat until batter is finished.
  7. Serve pancakes stack. Top with pure maple syrup and whipped cream.

Easy fluffy pancake recipe

Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.

Fluffy pancake recipe ingredients:

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter

Fluffy pancake recipe step by step direction:

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. Whisk egg and butter into “soured” milk.
  4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  5. Heat a large skillet over medium heat, and coat with cooking spray.
  6. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
  7. Flip with a spatula, and cook until browned on the other side.

Easy pancake recipe with buttermilk

Buttermilk pancake recipe ingredients:

1,5 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1,25 cups buttermilk
2 tablespoons unsalted melted butter
Vegetable oil
Pure maple syrup

Buttermilk pancake recipe step by step direction:

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).
  3. Heat a griddle or large skillet over medium; brush with oil.
  4. Working in batches, scoop ⅓-cupfuls of batter onto griddle.
  5. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes.
  6. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer.
  7. Serve pancakes with maple syrup.

The best pancake recipe with butter

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
0,5 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil

Directions step by step:

  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
  2. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  3. In a medium bowl, whisk together milk, butter (or oil), and egg.
  4. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  5. Heat a large skillet (nonstick or cast-iron) or griddle over medium.
  6. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  7. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  8. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.
  9. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
  10. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven.
  11. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.)
  12. Serve warm, with desired toppings. (Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup.)

Tips for homemade pancakes:

BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.

YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Best vanilia pancake recipe

Ingredients:

1-1/2 cups (6.75 ounces/190g) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract

Directions step by step:

  1. In a large bowl, whisk together the first 5 ingredients.
  2. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened.
  3. Preheat griddle over medium heat.
  4. Lightly grease griddle.
  5. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.
  6. Turn; cook until second side is golden brown.
  7. To make these pancakes lactose free, replace the buttermilk and butter with lactose-free 2% milk and lactose-free butter or dairy-free margarine.
  8. If you want to make them completely dairy free, replace buttermilk with any plant-based milk, like soy or almond, and use melted shortening in place of the butter.

Easy fluffy pancake recipe

Igredients:

1,5 cups all-purpose flour
3,5 teaspoons baking powder
0,5 teaspoon salt
0,25 cup sugar
1,25 cups whole milk
1 egg
3 tablespoons unsalted butter melted
1 tsp vanilla extract optional

Directions step by step:

  1. Melt the butter in microwave for 30 seconds, set aside.
  2. In a medium bowl, mix together flour, sugar, salt, and baking powder.
  3. Stir milk and egg together.
  4. Create a well in the center of the flour mixture.
  5. Pour the butter, vanilla, and milk mixture into the well.
  6. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
  7. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
  8. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  9. Cook each side for 3-6 minutes, until lightly golden brown.

Tips:

Make sure you have even heat, especially if you are using a skillet. Let your pan heat up while you make the batter; an easy way to test if your pan is ready is by flicking a tiny bit of water onto the pan. If it’s hot and ready to go the water will sizzle immediately.

Always spray your pan with a little bit of nonstick spray to keep your pancakes from sticking (Yes, even in non-stick pans. I’ve also tried butter, but it does change the surface of the pancake, so I prefer nonstick spray, like Pam.)

I received an Electric Griddle for Christmas- and I highly recommend it! I love being able to to set the temp (I use 325 degrees) and make multiple pancakes at once. It also makes perfect eggs- so smooth, no crispy edges or skirt. Griddles really do make the most perfect pancakes (i.e. “griddle cakes”).

Another tip to use when making this recipe is to use a 1/4 cup measuring cup to scoop your batter. This way you get happy, uniform, perfect pancakes. When I add the batter to the griddle I start from the center and gently pour in a circular movement to help the batter spread into a nice round circle.

Keep in mind that this pancake batter will be very thick. This is what you want! There is no need to thin it out with more milk or liquid. It will be thick! It won’t “pour” like boxed mix, it will scoop. Use a measuring cup to scoop the batter onto the griddle.

Don’t rush your pancakes- let that first side get gorgeously golden brown. You’ll know they’re ready when bubbles start to form and pop on the top (the uncooked side).

To get a perfect flip without batter sliding around, be sure to purposefully shove your spatula (I like silicone or plastic, not metal) all the way underneath and use your wrist to turn them over.