"AnnaBanana" > wrote in message
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> forgive me for being naive but what exactly is transylvanian cooking?
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> AnnaBanana

Transylvanian stuffed cabbage with Dill

Bacon
Cabbage, soured with dill and savory
Pork, fresh and smoked
Stuffed cabbage leaves, (as above)
Belly of pork
2 to 3 peppercorns
Dill
1 glass white wine
A little sour cream

Grease a large saucepan and spread some slices of bacon on the bottom.
Cover with a layer of sauerkraut, then a layer of mixed cuts of pork and
another layer of cabbage. Now come the stuffed cabbage leaves, then a layer
of sauerkraut, the belly of pork and finally another layer of sauerkraut.
Add the peppercorns, finely chopped dill and wine. Cover with water and
cook for two hours on a moderate heat, and before servings stir in a couple
of spoons of sour cream.



Transylvanian Lamb.

1 1/2 to 2 c. potatoes, cut in bite
size pieces, 2 to 3 med. potatoes
1/2 c. onion, coarsely chopped
2 tbsp. margarine
1 1/2 to 2 c. cooked lamb, cubed
1/2 c. fresh tomato, chopped
1 tsp. thyme
1 tsp. dill
2 tbsp. flour
1/4 c. milk
1 c. sour cream

Cook potatoes in salted water. In skillet sauté onion in margarine. Add
lamb, tomato and spices. Cook until tomato is tender, about 10 minutes.
With a lotted spoon remove onion, tomato and onion from skillet, leaving
juice. Add flour to juice; thicken. Add milk. Add sour cream. Add lamb,
tomatoes, onions and drained potatoes. Simmer until warm through 5 to 10
minutes. This recipe is a great way to use up leftover roast lamb with
herbs.

TRANSYLVANIAN GOULASH

1 lb. sauerkraut
2 tbsp. oil
1 c. finely chopped onions
1/4 tsp. finely chopped garlic
2 tbsp. sweet Hungarian paprika
3 c. chicken stock or water
2 lbs. boneless shoulder of pork, cut
into 1 inch cubes
1 1/2 tsp. caraway seeds
1/4 c. tomato puree
Salt
1/2 c. sour cream
1/2 c. heavy cream
2 tbsp. flour

Cook onions and garlic in oil until lightly colored. Remove from heat and
stir in paprika. Pour in 1/2 cup of stock or water, bring to a boil, then
add the pork cubes. Spread sauerkraut over the meat, sprinkle with caraway
seeds. In a small bowl combine tomato puree, rest of the stock or water and
pour over the sauerkraut. Bring to a boil. Reduce heat, cover and simmer
for 1 hour. Add little stock or water if needed. When the pork is tender,
combine sour cream and heavy cream; beat in flour. Stir the mixture into
the casserole. Simmer for 10 minutes longer. Taste for seasoning. Serve
in deep platter, accompanied by a bowl of sour cream.


--
Dimitri

Last minute grilled Cardboard :-)

http://kitchenguide.wordpress.com.