Varza a la Cluj

Multa lume zice ca, "varza a la Cluj", este reteta de sarmale ale celor lenesi care nu au chef sa infasoare la sarmalute. Eu zic ca este pentru cei ca mine care de fiecare data cand manaca sarmale aduna varza de la toata lumea aflata la masa!!! Soacra mea mereu cand face sarmale mai toaca niste varza in plus si o pune peste sarmale pentru "Ella"! Dar haideti sa facem "varza a la Cluj" si sa ne pronuntam dupa, nu?

Varza a la Cluj

- 600g pulpa de porc tocata;
- 150g orez bob rotund;
- 2 buc varza murata;
- o ceapa;
- 1/2 ardei rosu tocat foarte marunt;
- o lingura pasta de tomate;
- 300 ml smantana;
- cimbru;
- sare;
- piper;
- foaie de dafin;
- 100 ml ulei de floarea soarelui;

Tocam varza foarte fin, la fel si ceapa si ardeiul.Intr-o cratita punem la incins 50 ml de ulei si adaugam ceapa, dupa 2-3 minute punem ardeiul apoi varza. Adaugam o cana de apa si lasam sa fiarba la foc mic. Amestecam din cand in cand. Mai adaugam apa daca este nevoie. Asezonam cu piper si cimbru(sare nu punem deoarece varza murata este suficient de sarata. Fierbem pana ce varza s-a inmuiat. Spre final adaugam o lingura de pasta de tomate.
Fierbem orezul timp de 10 minute in apa putin sarata.
Intr-o alta cratita punem 50 ml ulei la incins si adaugam carnea de porc tocata, asezonam cu sare, piper si cimbru. cand este aproape gata adaugam orezul bine scurs si omogenizam.
Montam varza a la Cluj intr-un vas de ceramica(daca nu aveti atunci int-o cratita nonstick care poate fi folosita la cuptor. Ungem vasul cu untura de porc(sau ulei) si punem un strat de 2 cm de varza, un strat de carne, un strat de smatana, apoi din nou un strat de varza, si inca putina smantana la final.
Decorati cu felii de rosii proaspete si cimbru! Serviti cu smantana si mamaliga sau paine de casa!
Pofta buna!!

Many people say, "Cabbage a la Cluj" is for those lazy to make cabbage rolls, those whom are not in the mood to wrap the stuffed cabbage leaves. I say it is for people like me who like more cabbage than the stuffing from the stuffed cabbage. My mother always make chop some extra cabbage and put over  the stuff cabbage for "Ella"! But let's do "Cabbage a la Cluj"!

Cabbage a la Cluj

- 600g minced pork leg;

- 150g round grain rice;

- 2 pcs sauer cabbage;

- An onion;

- 1/2 red pepper finely;

- One tablespoon tomato paste;

- 300 ml sour cream;

- Thyme;

- Salt;

- Pepper;

- Bay leaf;

- 100 ml sunflower oil;


Cut the cabbage very fine, as well as onions and put in a saucepan pepper. Put 50 ml hot oil and add onion, pepper and then after 2-3 minutes put cabbage. Add a cup of water and let it simmer on low heat. Stir occasionally. Add more water if needed. Season with pepper and thyme (because we do not salt sauer cabbage is salty enough. Simmer until the cabbage has softened. Towards the end add a tablespoon of tomato paste.

Boil rice for 10 minutes in water salty.

In another pan put oil 50 ml to hot and add minced pork, seasoned with salt, pepper and thyme. it is almost ready add the rice and mix well drained.

Cabbage a la Cluj mount a ceramic bowl (if you do not then  put in a nonstick pan that can be used in the oven. Brush dish with pork lard (or oil) and put a 2 cm layer of cabbage, a layer meat, a layer of sour cream, then again a layer of cabbage, and still a little cream at the end.

Garnish with slices of fresh tomato and thyme! Serve with polenta and sour cream and homemade bread!

Bon appetite!