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Typically, Moldovans make this recipe using homemade pickled cabbage, but since not everybody always has that laying around the house, here’s an alternative, using a combination of fresh cabbage and sauerkraut, to create the same taste.

Ingredients:

3/4 cup diced onions
3/4 cup oil
1 small cabbage, or about 5 cups shredded fresh cabbage
2 cups sauerkraut
1 egg

Directions:

Heat oil in a frying pan. Add onions and saute until lightly brown.

Add the fresh cabbage and fry until it starts to soften, then add the sauerkraut and continue cooking until lightly brown.

Add the egg to the pan and mix well. Continue cooking until the egg is fully cooked. Remove from heat and set aside.

This recipe is to be used for the Placinte recipe found in the Breads category.

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Ingredients:

4 potatoes
1/4 cup oil
3/4 cup chopped onions
1/8 teaspoon black pepper
1 teaspoon salt

Directions:

Cut potatoes in cubes and boil in water until soft.

Meanwhile, heat the oil in frying pan, add onions and saute until lightly brown, set aside.

When potatoes are fully cooked, mash and mix in the onions.

This recipe is to be used for the Placinte recipe found in the Breads category.

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Ingredients:

4 cups feta cheese
1 cup farmer’s cheese or small curd cottage cheese
3 eggs
1/4 cup fresh dill, finely chopped. If you don’t have fresh dill, don’t use any at all

Directions:

Grate or finely crush the feta cheese.

Add the eggs, chopped dill, cottage cheese and mix well. If you prefer a milder taste of the cheese, you can decrease the feta cheese amount and increase the farmer’s cheese or cottage cheese amount.

This recipe is to be used for the Placinte recipe found in the Breads category.

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These homemade egg noodles are used in the traditional Moldovan soup “Zeama” and in other dishes as well.

Ingredients:

1 egg
about 1 cup of flour

Crack the egg in a bowl. A little at a time, add the flour and knead with the hands, until the dough is very firm. Shape into a ball.

Spread a little flower on a hard surface. Place the dough on top, and use a rolling pin to spread it into a thin layer. Use as much flour as needed, in order to prevent the dough from sticking to the working surface.

Cut the dough in half, and continue spreading it. Try to get it as thin as possible.

Cut the dough sheets in wide strips.

Spread some more flour on the working surface. Place the strips of dough one on top of the other, adding flour in between every strip, so that they don’t stick together.

With a knife, cut the dough in very thin slivers, as shown in the picture below.

When you’re done, place the noodles in a sifter, and sift the extra flour away from the noodles.

You can use the noodles right away, or dry them off in order to use later. To do that, spread them on a larger clean surface and let them air dry. When completely dry to the touch, place the noodles in a plastic bag and store.