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Hai-hui on Papamond - Fluffy cabbages from Salzburg to Salzdorf

Hai-hui on Papamond - Fluffy cabbages from Salzburg to Salzdorf



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Salzburg - Salzdorf. What to tie them? The first is Mozart. The second has nothing. The first is a beautiful city of an imperial Austria. The second is a wonder of nature, currently closed, isolated, under repair. Not much is known about the connections of the former with salt (n.a. salz in German means salt). In the second, however, the earth bites with salt with unique properties. It treats bone, skin, gynecological and even endocrine diseases. Well, Salzdorf is nothing but the German name for Cojocna (Cluj County).

You can get to Cojocna quickly from Cluj. It is only about 30 km north of Cluj to Dej. The road is good. But once you get there, you can't find the baths that made the small town a balneoclimateric jewel in communism. They are closed for rehabilitation. On July 14, it should have opened its gates again for tourists. No way. Probably in September, if the world keeps it and the economic crisis doesn't eat us.

Cojocna is documented from the first century BC. The Romans appreciated his salt, as did the Austrians. However, by 1800 the salt mines were abandoned and later collapsed. They formed two lakes whose waters were fully exploited during communism as a spa potential. Now only the memories and Aunt Veturia are left from the spa Cojocna ... Aunt Veturia is a miracle of a woman who makes angels out of cornbreads and sews the stories of the place on traditional clothes. He is one of those people who sanctify the place wherever they appear. He went through a lot and did a lot. Life gave him, death took one of the children. He refused to give up. And instead of letting the tears dry her strength, she sewed. He remembered that during the horticultural occupation of World War II, a Hungarian villager from Cojocna took all the clothes woven and sewn by Romanian girls and set them on fire in the middle of the village. And she started sewing flowers on blouses and quilts again like before the war. "They killed the model, that's why I sewed it," says Aunt Veturia with serenity. She has beaten the world in recent years.

She represented Romania in Strasbourg with the traditions captured by her enchanted needle on canvas; he amazed Italy when he wove the flag from the needle, and he left the Italians speechless when he gave them a clay pot that they thought was just a museum piece.

At the fair at the "white night of museums" in May 2009, Romanians and foreigners almost fought on her basket, wrapped in a towel with traditional Romanian patterns, sewn by her. Inside were hidden home-flavored pies and cabbages !!! Or you know, the people of Cluj have something to do with the cabbage that they traditionally cook in the same way. And Aunt Veturia makes some cabbage with a childhood taste.

  • For the dough:
  • 700 gr flour 480/650
  • 30 gr of fresh yeast
  • 2 eggs
  • 250 ml yogurt
  • 200 ml of milk
  • 100 gr butter
  • 1 teaspoon salt
  • 3 tablespoons honey
  • For the filling:
  • 1 fresh cabbage of 500 gr
  • salt, pepper, chilli, rosemary, cumin seeds, nutmeg

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Hai-hui on Papamond - Fluffy cabbages from Salzburg to Salzdorf:

1. Mix flour, salt and sugar and add yeast, a whole egg, melted and cooled butter, yogurt and warm milk. Mix and if necessary add flour to obtain a suitable soft dough. Knead until the dough comes off the hand and the bowl and blush. Leave to rise in the heat, covered with a clean towel.

2. Finely chop the cabbage, sprinkle with a pinch of salt. Squeeze the cabbage after a few minutes and add a pinch of chilli, a little rosemary, half a teaspoon of cumin seeds and a powdered ground nutmeg. Add the egg whites, lightly beaten.

3. After the dough has risen, make balls the size of a tennis ball, roll out the dough into a round shape and place the cabbage in the middle. Close and place in a tray lined with baking paper. Let it rise to heat until it doubles in volume.

4. Grease with beaten egg yolk with a tablespoon of water and sprinkle with coarse salt and cumin seeds.

5. Bake over medium heat in the preheated oven.


Video: Cabbages and greens song (August 2022).