Tinginių kopūstų suktinukai (balandėliai)

 
 Metodas paremtas kinišku būdu greitai ir skaniai paruošti mėsą, ją nekaitinant pernelyg ilgai. Jei nerandate nusipirkti gero voko, ar neturite jam vietos, galite pakeisti keptuve su storu dugnu.

 Laiko taupymo idėjos: 

1. Mėsa ruošiama ant stiprios ugnies, todėl lengvai kontroliuojana, kad nekeptų pernelyg ilgai, ir tai atliekama greitai. 

2. Kopūstai reikalauja labai mažai jūsų dėmesio, nes išverda vandeny ant labai mažos ugnies, o kepti nereikia.

Ingredientai

• 1 kopūsto galva
• 4 vištienos šlaunų gabaliukai
• 1-2 skiltelės česnako
• Alyvuogių aliejus (arba taukai)
• Mėsos sultinys, pageidautina namuose darytas, arba vanduo.
• Druskos ir pipirų

Nurodymai
 

1. Nuo kopūsto pašalinkite visus nudžiūvusius išorinius lapus. Padalinkite kopūstą per pusę vertikaliai, tada vėl per pusę, kad turėtumėte keturis ketvirčius. Nupjaukite šerdį iš kiekvieno ketvirčio, ​​tada ketvirčius horizontaliai supjaustykite storomis arba plonomis juostelėmis pagal jūsų skonį.

2. Kopūstus sudėkite į atskirą emalio puodą, pagardinkite druska ir pipirais ir maišykite, kol kopūstai bus padengti prieskoniais.  Įpilkite tiek sultinio (arba vandens), kad apsemtų trečdalį kopūstų. Uždenkite puodą ir palikite kopūstus troškintis ant labai silpnos ugnies maždaug 30 minučių arba tol, kol kopūstai bus visiškai minkšti ir skystis beveik visiškai išsigarins. (Jei puode vis dar yra daug skysčio, galite tiesiog jį išvirinti ant stiprios ugnies.) Įpilkite šiek tiek citrinos sulčių (pagal skonį).

3. Voke (puodas suapvalintu dugnu) greitai pakepkite 1 cm gabaliukus iš vištienos šlaunų ir česnako gabalėlius alyvuogių aliejuje (arba taukuose), kol jie, perpjovus didesnį gabaliuką, atrodys iškepę.
 

4. Sumaišykite mėsą su kopūstais. Patiekite karštą. Patiekalą galima pagaminti iš anksto ir pašildyti. Tiesą sakant, kitą dieną jo skonis yra dar geresnis, nei ką tik pagaminto.

Puodas žemiau piešinėlyje yra vokas.

 

Lazy cabbage rolls

Ingredients

·       1 head of cabbage

·       4 pieces of chicken thighs

·       1-2 cloves of garlic

·       Olive oil (or lard)

·       Meat broth, preferably homemade, or water.

·       Salt and pepper

Directions

1.     Remove any wilted outside leaves from the cabbage. Split it in half vertically, then in half again, so you have four quarters. Trim the core from each quarter, then cut the quarters horizontally into strips, either thick or thin accordingly to your taste.

2.     In a wok, gently cook the 1 cm pieces of chicken thighs and garlic in olive oil (or lard) until they are just done.

3.     Add the fat accumulated in the wok and cabbage to a separate enamel pot, season with salt and pepper, and turn until the cabbage is covered all over with the seasoned fat. Let the cabbage simmer, uncovered, for a few minutes, stirring from time to time. Add enough broth (or water) to cover the cabbage. Cover the pot and let the cabbage braise over very low heat for about 30 minutes or so, or until the cabbage is perfectly tender and the liquid has almost entirely evaporated. (If there is still a lot of liquid in the pot, you can simply boil it off over high heat.) Add some lemon juice.

4.     Mix the meat with the cabbage. Serve hot. The dish can be made ahead and reheated. In fact, it tastes even better the day after than when freshly made.

 

The production of food contributes to climate change in many ways:

 "The clearing of forest areas, the draining of bog soils or the plowing of carbon-rich meadow soils allows CO₂ and the extremely climate-damaging nitrous oxide (N₂O) to escape. The use of fertilizer produces even more of these greenhouse gases and methane on top of that. Ruminants such as cows, sheep and goats also emit methane, which is produced in their digestive system, and the greenhouse gas also escapes from wet rice fields. In addition, there is the CO₂ from fossil fuels that are used in food production, from diesel for the tractor to the energy consumption of the sausage factory.

The scientists have continued various current trends for their account and made assumptions: With increasing prosperity, even more meat and dairy products are consumed, the world population continues to grow, food waste remains constant, the productivity of agriculture continues to increase. Based on these assumptions, for the years 2020 to 2100 they arrive at a warming caused by the various long-lived and short-lived greenhouse gases, which corresponds to that of 1,356 billion tons of CO₂. That is about as much as will currently be emitted outside the food sector in almost 30 years.

However, things can also turn out quite differently: If people were to eat healthier food, consume less animal products, halve food waste, operate more efficiently, increase yields even more, or even all of this together, according to the researchers, agricultural emissions could fall significantly until towards climate neutrality and beyond - in this case the food sector would even absorb more CO₂ than it produces.

"If the EU wants to reduce its greenhouse gas emissions by at least 55 percent by 2030, as planned, emissions from the agricultural sector must also decrease significantly," says Clemens Scheer from the Karlsruhe Institute of Technology (KIT). However, he doubts whether the latest reform of the Common Agricultural Policy (CAP) will achieve this goal, because at the moment the vast majority of agricultural subsidies are distributed across the board per cultivated area, regardless of what the farmer does or leaves there. "In order to ensure efficient climate protection, flat-rate area premiums should be replaced by payments for climate-effective environmental requirements, so-called eco-schemes," says Scheer."

We mainly cultivate the best land in Lithuania with huge fossil fuel-consuming tractors and combines. We sow grain for export. We grow on the basis of fossil fuel-based fertilizers and other chemicals. As a result, the best lands in Lithuania have lost their workers, who could be trained to create eco-schemes. The money goes to buy apartments in Vilnius and expensive SUVs. There is no money, no knowledge, no brains with the ability to invest into eco-schemes.