Varza calita cu ciolan afumat la cuptor

Varza calita cu ciolan afumat se gaseste in meniul oricarui restaurant cu mancare romaneasca. Dar facuta acasa, descoperi ca e mult mai simpla decat pare: ciolanul fierbe cu chimen, piper si dafin, varza se caleste cu ceapa si rosii, iar la urma se intalnesc amandoua in cuptor, pana ciolanul isi face coaja aurie si crocanta. Doua lucruri fac diferenta. Primul: varza framantata cu sare inainte de calire, care se inmoaie uniform si nu iese apoasa. Al doilea: polonicul de apa in care a fiert ciolanul, adaugat in varza, care ii lasa gust de afumatura. Condimentul pentru varza CIO, concentratul de rosii Mutti si pasta de ardei completeaza gustul dulce-acrisor al unei varze gatite ca la mama acasa.

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INGREDIENTE (pentru 4 portii)

Pentru ciolan:

1 ciolan afumat
1 lingura sare
1 lingura chimen
1 lingura boabe de piper
2 foi de dafin

Pentru varza calita:

1 varza de aproximativ 1,5 kg
2 linguri condiment pentru varza CIO
2 linguri ulei
2 cepe albe
2 linguri concentrat de rosii Mutti
2 linguri pasta de ardei
sare

Curatam bine ciolanul si il parlim daca este cazul. Il punem in oala sub presiune, il acoperim cu apa si adaugam sarea, chimenul, piperul si foile de dafin. Eu am avut un ciolan prefiert si l-am gatit 30 de minute sub presiune. Daca ciolanul nu este prefiert, marim timpul la 60 de minute. Pastram apa in care a fiert.

Pentru varza, o tocam marunt, o presaram cu sare si o framantam cu mana usor. Incalzim uleiul intr-o cratita adanca si calim ceapa tocata marunt cu foarte putina apa, pana se inmoaie. Adaugam varza si amestecam din cand in cand, pana se inmoaie.

Presaram condimentul pentru varza, adaugam concentratul de rosii Mutti si pasta de ardei, amestecam si turnam un polonic din apa in care a fiert ciolanul. Gatim 15 minute.

Rasturnam varza intr-o forma termorezistenta si asezam ciolanul deasupra. Introducem la cuptor, la 180°C, pentru 30 de minute, pana varza se rumeneste frumos, iar ciolanul devine crocant la exterior.

Servim fierbinte, cu ardei iute.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de varza calita cu ciolan afumat la cuptor, te invitam sa incerci si alte retete inspirate:

English version

Braised Cabbage with Smoked Pork Knuckle in the Oven

Braised cabbage with smoked pork knuckle is on the menu of just about every Romanian restaurant. But made at home, you discover it is much simpler than it seems: the knuckle simmers with caraway, pepper and bay leaf, the cabbage is sautéed with onion and tomato, and in the end the two meet in the oven until the knuckle develops a golden, crispy crust. Two things make the difference. First: the cabbage is lightly massaged with salt before sautéing, so it softens evenly and does not turn watery. Second: a ladle of the water the knuckle was boiled in, added to the cabbage, which gives it that smoky flavour. The CIO cabbage seasoning, the Mutti tomato paste and the pepper paste complete the sweet and tangy taste of cabbage cooked just like at home.

INGREDIENTS (for 4 servings)

For the pork knuckle:

1 smoked pork knuckle
1 tablespoon salt
1 tablespoon caraway seeds
1 tablespoon peppercorns
2 bay leaves

For the braised cabbage:

1 cabbage, about 1.5 kg
2 tablespoons CIO cabbage seasoning
2 tablespoons oil
2 white onions
2 tablespoons Mutti tomato paste
2 tablespoons pepper paste
salt

Clean the knuckle well and singe it if needed. Place it in the pressure cooker, cover with water and add the salt, caraway, pepper and bay leaves. I used a pre-boiled knuckle and cooked it for 30 minutes under pressure. If the knuckle is not pre-boiled, increase the time to 60 minutes. Keep the cooking water.

For the cabbage, chop it finely, sprinkle with salt and gently massage it by hand. Heat the oil in a deep saucepan and sauté the finely chopped onion with a very little water until softened. Add the cabbage and stir from time to time until it softens.

Sprinkle in the cabbage seasoning, add the Mutti tomato paste and the pepper paste, stir, and pour in a ladle of the water the knuckle was boiled in. Cook for 15 minutes.

Transfer the cabbage to an ovenproof dish and place the knuckle on top. Bake at 180°C for 30 minutes, until the cabbage is nicely browned and the knuckle is crispy on the outside.

Serve hot, with chilli peppers on the side.

If you enjoyed this braised cabbage with smoked pork knuckle in the oven recipe, we invite you to try other recipes for inspiration: Stewed Cabbage with Dill, Duck Leg with Sautéed Red Cabbage or Braised Cabbage with Roast Pork.

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