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Sarmalute in cabbage leaves

Sarmalute in cabbage leaves



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chop the chicken and pork mix well with the other ingredients (except cabbage)

We take care of the cabbage, we dig its back and we boil it in salted water for about 10 minutes. We let it cool, then we cut the leaves according to how big we want the sarmalutes. place to fold).

Fold the cabbage rolls, place them in the pan on a bed of chopped cabbage, put the broth, broth and top with water until covered, then put the thyme sprigs and simmer until the cabbage leaf penetrates and the rice is cooked.


Traditional Sarmale ingredient in cabbage leaves

  • 1 kg minced meat mixture (pork + beef)
  • 2 yellow onions, suitable
  • 100 g lard
  • 100-150 g of concentrated tomato paste
  • 50 g small grain rice
  • 100 ml dry or semi-dry white wine www.simonacallas.com
  • 2 large sauerkraut
  • 1 tablespoon homemade or organic vegeta (optional)
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 tablespoon grated dill (fresh or dried) chopped
  • salt, pepper to taste
  • Bay leaves
  • 2 tablespoons peppercorns
  • 50-100 g kaizer / ham (optional)


Preparation Romanian sarmale in cabbage leaves

Prepare a clean, roomy dish in which the sarmalele will be cooked. Then prepare the sauerkraut. If it is too salty, put it in cold water for an hour. Then peel the leaves and cut each cabbage leaf into 2 or 3, depending on the size of the sheet. Place the sheets on top of each other in a strainer to drain well.

Peel the onion and finely chop. I have a chopper and I use it with great commitment. Heat 2 tablespoons of lard in a pan, add the chopped onion and cook until the water evaporates from it and becomes glassy. www.simonacallas.com Add 2 tablespoons of tomato paste, pepper, marjoram, thyme and sauté over low heat, stirring occasionally, for a few minutes. Extinguish the sauce obtained with the wine and let it simmer for another 10 minutes. Then place over the minced meat. Add vegetables, dill, rice, salt (to taste) and mix.

On the prepared sheets, place the spoonful of the filling mixture with the spoon, roll it not very tightly (the filling will increase its volume when boiling) and push the edges of the cabbage sheet with your finger at the ends of the roll. www.simonacallas.com

In the bowl in which the sarmalele will be cooked, place whole cabbage leaves at the base, over which sprinkle bay leaves and peppercorns. www.simonacallas.com Place a layer of sarmale, placed next to each other. Put 1-2 cabbage leaves on top again, sprinkle with bay leaves and peppercorns. Continue with the layers of cabbage rolls. Whoever wants, can insert among the sarmales, from place to place, slices of kaizer or ham (they will give the sarmales a slight smoky taste). Romanian cabbage rolls in cabbage leaves

The remaining tomato paste is dissolved in 500 ml of water and poured over the sarmale. Romanian cabbage rolls in cabbage leaves

Fill with water until the bowl is full and bring to a boil, over low heat, with the lid on top but not completely, leave room to breathe. www.simonacallas.com After about an hour, move the dish to the oven at 150 degrees and keep until the sarmales are cooked and nicely browned. Romanian cabbage rolls in cabbage leaves

Serve hot, with steamed polenta, sour cream (optional) and hot peppers.

If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you every day sources of inspiration for the menus of the day, menus of occasion or recipe it's special. I also invite you to join the SimonaCallas Official Group, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.


Ingredients Sărmăluțe in vines with pork

  • 42-50 fresh vine leaves, with an approximate size of 12-15 cm. diameter
  • 1 kg. fatter pork (I chopped pork shoulder)
  • 80 grams of round grain rice, washed in cold water and drained
  • 150 grams of finely chopped onion
  • 1 bunch of finely chopped green dill
  • 1 tablespoon fresh thyme leaves, chopped
  • optional: 1 teaspoon of sweet paprika, as fragrant as possible
  • 2-3 fresh, large, scalded and peeled tomatoes or 150 ml. of thick broth
  • salt and pepper to taste
  • optional: thyme sprigs + bay leaves to add to the boil
  • optional: 1 glass of borscht, if you want a sharp sour taste of sarmales (the vine leaves are already sour themselves)

Preparation of sauerkraut

Preparation of vine leaves

1. Wash the vine leaves well, in several cold waters, soak them with paper towels (or between two clean cloth towels) and put them in a bowl. Sprinkle 1 teaspoon of coarse salt and add boiling water to cover them. Cover the bowl with a lid or plate and leave for about 10 minutes (how long we take the ingredients for the filling).

Filling

2. For the filling of these sauerkraut in vine leaves, I preferred the "raw" version. I mean, I never hardened onions and rice in oil. I did the same with the recipe for sarmale with sweet cabbage. I thought it was summer, the pork is quite greasy and it really doesn't make sense to load the dish with oil. If you want, you can harden the onion enough to soak in 2-3 tablespoons of oil. Optionally, add the rice, let everything cool and then add this composition over the minced meat.

This time, I just mixed all the ingredients in a bowl, kneading them well with perfectly clean hands and seasoning with salt and pepper to taste (more pepper goes).

Filling the sachets

3. One by one, take a sheet of scalded vine. Sit in the palm of your left hand (or right, if you are left-handed) with the side with the most prominent ribs facing up. Take an amount about the size of a small walnut from the filling. It is ovalized and placed over the leaf. Following this portioning, I got 43 sarmlets in vine leaves, 6-7 cm. length and 3 cm. diameter.

4. Cover one of the ends of the "sausage" stuffing, folding the vine leaf over it.

5. From the base of the leaf (the place where the stalk was) roll the vine leaf with the filling in the middle. Roll the sauerkraut into medium-tight vine leaves so that the rice swells a little when boiled. One of the ends, the one I have already folded, will fix the cord so that it does not come loose. At the other end, the free edges of the vine leaf gently tuck inward.

6. In this way, we will obtain sarmlets in tightly closed vine leaves, which keep their shape very well. Under no circumstances should they be opened during cooking. Ideally, you should form them as even as possible. Thus, they will be cooked at the same time and will be much more attractive.

Note: these vines in vine leaves are packed exactly the same as those in pickled cabbage leaves. The technique is the same and if you've never done sarmale before, it may be helpful to watch the video below. It's been years since I made it, the quality of the filming is not great but what is certain is that the technique of folding the stuffed cabbage has certainly not changed.

Cooking sauerkraut

7. I arranged the remaining scalded vine leaves (5 in number) at the base of a pot of the right size. A clay pot in my case, I recommend you to use a pot with thicker walls. On top of them I arranged the 43 wires.

I added pieces of scalded and peeled tomatoes among the vines in vine leaves, which you can replace with broth. I have already specified this in the list of ingredients. If, in addition to the natural sourness of the leaves and the one given by the tomatoes, you want some more sour sarmale, you can add 1 glass of borscht to the boil. I did not add anything other than an extra flavor, ie some sprigs of thyme and 2 fresh bay leaves.

I covered everything with hot water. Be about 2-3 good fingers above the sarmales. I fixed the sachets in vine leaves in place, placing a flat plate with the concave side down. I put them to boil over low heat, under the lid. I boiled them for 2 hours, ie until the vine leaves lost their specific harshness.

Once well cooked, these vines in vine leaves can be eaten immediately. They are good hot or lukewarm (my husband loves them cold). I go with cream, yogurt, dill sauce, whose recipe you can find here or & # 8230 simply. In any variant, they are delicious, so I wish you good work and great appetite!


Sarmalute in sauerkraut leaves

2. Peel and wash the rice and add it over the onion. Cook for 2-3 minutes together.

3. Choose the cabbage leaves, cut them into suitable pieces, eliminating the portions with large ribs.

4. The rest of the cabbage (the core and the remaining leaves) are finely chopped and placed on the bottom of the bowl and on top of the sarmales.

5. Mix the onion, rice (cooled) and meat, and add 1 cup of water so that the composition is fluffy and allows the rice to boil and the sarmales are not hard.

6. Add salt (depending on how salty the cabbage is) and pepper.

7. Prepare the sarmales, place them in a circular pan.

8. Pour over them cold water, tomato paste and chopped tomatoes.

9. The sarmalele are boiled on the stove cover with a lid.

10. As the water decreases, add hot water. It is good to use a hob, the pan should not be placed directly on the flame.

11. After about two hours, put the pan with the stuffed cabbage in the oven (about & # 190 h) where it is left until the stuffed cabbage and the chopped cabbage are slightly browned.

Among the alternatives to the recipe Sarmalute in sauerkraut leaves, we recommend:


Stuffed cabbage

When they have browned, remove and set aside. In the remaining fat, cook 1 chopped onion for a few minutes.

Add the rice and cook for another 2 minutes.

Add a tablespoon of tomato paste and mix.

Add the beef broth or water and leave on the fire for a few minutes until almost all the juice has dropped.

In a bowl, mix the meat with salt, pepper, dried thyme and paprika.

Add the rice mixture. Mix until the whole composition is well blended.

Choose the thin leaves of sauerkraut. Form the sarmale sheets by removing the ribs or thickened parts.

After you have formed sheets for about 30 sheets of sarmale, put them in a bowl with cold water in the evening if necessary. Chop the remaining stalks and leaves.

To form the sarmales put a spoonful of the composition in a cabbage leaf and then roll. Push the ends in or pull the edges and then roll.

Form all the sarmales and place them on a plate.

In a round baking dish, place a chopped onion on the bottom.

Add two tablespoons of oil and a few sprigs of thyme and a layer of chopped sauerkraut.

Then add a few pieces of smoke.

Place a layer of sarmale on top.

Fill the empty spaces with pieces of smoke.

Then place another layer of sarmale.

And then put the remaining smoke.

Cover everything with a layer of chopped cabbage.

Add peppercorns, thyme sprigs and 2-3 bay leaves.

Pour the tomato juice and top with hot water to the surface.

Cover with a few whole sauerkraut leaves and then with a lid.

Bake for 3 hours at 170 degrees.

Serve with polenta, hot peppers and sour cream.

Video recipe for PIG SARMALE lower:


Romanian cabbage rolls in cabbage leaves & # 8211 recipe and explanations

Well, it's time to write about sarmale. Because we like them very much and because I prepare them quite often. This special, tasty dish, which has become a tradition of Romanian cuisine, is indispensable on the table for celebrations, weddings or funerals. It is appreciated and enjoyed both by us, Romanians, and by foreign guests who visit us. Of Turkish origin, they were easily adopted by Romanians, naturalized and adapted to our taste. I recommend you read an interesting article here about their origin and about other peoples who cook sarmale.

Speaking of cabbage rolls, their composition varies here and there, but three ingredients are absolutely essential: meat, rice and cabbage. The spices are chosen according to preferences. I love thyme and marjoram, I always use them in cabbage dishes.


Ingredients for the recipe for smoked sarmale, in pickled cabbage leaves

  • 1kg minced meat mixture pork + beef
  • Smoked ciolan & frac12
  • 200g rice
  • 3 onions
  • A carrot
  • A sauerkraut
  • & frac12 fresh cabbage
  • 3 tomatoes
  • 50g olive oil
  • A tablespoon of Malay flour
  • An egg
  • Tomato sauce
  • Green dill, I used frozen dill.
  • Ground pepper and berries, bay leaves, turmeric, dried thyme sprigs, salt

Preparation for the sarmale recipe

Put the cabbage in cold water for desalination & hellip
Cut the onion into cubes, put the carrot through a small grater and put it in a little oil, then add the rice, chopped dill, a dried hot pepper, pepper, salt, turmeric, a little tomato sauce and a tablespoon of corn. Leave on the fire for 5-6 minutes.

Leave everything to cool well then mix with the minced meat, put the egg and with a wooden spoon mix the whole composition well.
Wash the cabbage well in cold water and then prepare the sheets for packing the sarmales.
In the pot where we put the sauerkraut to boil, first put the freshly chopped cabbage, in the middle place the smoked ciolan then sliced ​​tomatoes, bay leaves, peppercorns, thyme.

After we have packed the sarmales, we place them nicely in the pot, on top we put the finely chopped pickled cabbage stalks, sliced ​​tomatoes, dried hot peppers, tomato sauce, we add enough water to cover all the sarmales and a finger above.

How to boil sarmales?

I boiled them on top of the stove over high heat until they boil, then over low heat, economically, for about two hours.
Tips:
The spoon of corn helps to bind the composition better, the freshly chopped cabbage at the bottom of the pot does not increase the stuffing too much, it gives them a little sweetness.

The recipe and the pictures belong to Cristina Manole and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.25.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Smoked sarmale, pork and beef, in pickled cabbage leaves


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Stuffed cabbage

When they have browned, remove and set aside. In the remaining fat, cook 1 chopped onion for a few minutes.

Add the rice and cook for another 2 minutes.

Add a tablespoon of tomato paste and mix.

Add the beef broth or water and leave on the fire for a few minutes until almost all the juice has dropped.

In a bowl, mix the meat with salt, pepper, dried thyme and paprika.

Add the rice mixture. Mix until the whole composition is well blended.

Choose thin leaves of sauerkraut. Form the sarmale sheets by removing the ribs or thickened parts.

Once you have formed sheets for about 30 sheets of sarmale, put them in a bowl of cold water in the evening if necessary. Chop the remaining stalks and leaves.

To form the sarmales put a spoonful of the composition in a cabbage leaf and then roll. Push the ends in or pull the edges and then roll.

Form all the sarmales and place them on a plate.

In a round baking dish, place a chopped onion on the bottom.

Add two tablespoons of oil and a few sprigs of thyme and a layer of chopped sauerkraut.

Then add a few pieces of smoke.

Place a layer of sarmale on top.

Fill the empty spaces with pieces of smoke.

Then place another layer of sarmale.

And then put the remaining smoke.

Cover everything with a layer of chopped cabbage.

Add peppercorns, thyme sprigs and 2-3 bay leaves.

Pour the tomato juice and top with hot water to the surface.

Cover with a few whole pickled cabbage leaves and then with a lid.

Bake for 3 hours at 170 degrees.

Serve with polenta, hot peppers and sour cream.

Video recipe for PIG SARMALE lower: