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Sarmale with sweet cabbage

Sarmale with sweet cabbage


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Cut the onion into small pieces and pass the carrot through a small-mesh grater, then fry it together with half the amount of oil and tomato paste, but without browning.

Pour hot water over the rice and leave for 5 minutes, then drain well.

In a bowl put the mixture of onion and carrot (after it has cooled), rice, meat, oil, semolina, eggs, chopped parsley to taste, salt and pepper then mix by hand until smooth.

Put a pot of water on the fire where the washed cabbage leaves are baked one by one, so that they soften a little so that they can run better.

The hardest part in the middle of the leaves is cut and then the rest of the leaf is kept, it is used to roll the sarmales. Take half a leaf, then place a spoonful of the composition on one end and roll it taking care to bring the sides inwards so that it does not fall apart when boiled.

Place the backs of the leaves on the bottom of the clay pot, then the stuffing without leaving too much space between them. The broth is mixed with dry dill, 2 tablespoons oil, salt and approx. 400 ml of water is then poured over the sarmale, if necessary, it is filled with more water to cover the sarmale. Put the lid on and put it in the oven for about 2 hours. After about an hour and a half, check if they are cooked and if they still have a lot of juice, take the lid off and leave it to evaporate.

They are very good both hot and cold.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Sarmale with cabbage

Remove the cabbage stalks, choose cabbage rolls and cut the rest finely. The rice and barley are washed and half boiled in salted water. Peel the onion and finely chop 50 g. Tomatoes are scalded, peeled and cut into quarters. The meat and 200 g of onion are chopped in the robot. Tomato paste is diluted with 100 ml of water.

The minced meat is mixed with salt, ground pepper, rice, barley and 100 ml of water. The obtained composition is divided into 25-35 g rolls, which are rolled in a sheet of cabbage, and the ends of the roll are inserted inside. In a suitable saucepan place a layer of finely chopped cabbage, then the sauerkraut next to each other. Cover the cabbage with the rest of the cabbage and sprinkle thyme over them. Simmer the onion (50 g) in oil and 100 ml of water, add the paprika, peppercorns, tomato paste and cook for about 5 minutes. The sauce obtained is added over the sarmale, filling with the water needed for boiling. Boil the sarmales over medium heat, on the stove or in the oven. After 70-80 minutes, add 800 g of tomatoes and continue cooking for another hour in the oven.

The dish is served hot, with a tomato decoration on top and, possibly, with hot peppers.


Sarmale with sweet cabbage

Sarmales are my favorite of all dishes. I like both sweet cabbage and sauerkraut, in beef leaves, stevia, loboda, etc. This time I chose to present you my recipe for sarmale with sweet cabbage because, I must admit, I like them the most.

So, my dear ones, let's start with the beginning. In a large pot I boiled water with a teaspoon of salt. More recently, I use sea salt which is very good. When the water boiled I put the two cabbages that I initially took out, the stalks.

I scalded each leaf in such a way that it was easy to handle when rolling, I took them out of the pot and put them in the sink under a stream of cold water, and then I arranged them nicely on a plate.

In a bowl I put 500 g of minced pork.

After that I hardened in oil, in a Teflon pan, over medium heat, two suitable onions and five cloves of garlic, all cut into small pieces.

After they hardened a little, I added 250 g of long grain rice, which I washed and squeezed with water, beforehand and a teaspoon of vegeta.

I mixed it a few more times in the pan, after which I extinguished the fire and let them cool a little for about 5 minutes. And then I added this composition over the minced meat from the bowl together with the paprika, chili, salt and pepper, to taste.

I set them aside and prepared the pot for cabbage rolls with cabbage leaves and mice from the homemade smoked bacon I had in the fridge.

I returned to the composition in the pot, which I mixed well by hand, after which I started to fill the sarmales, one by one, until I finished all the leaves. Among the sarmale, while I placed them in the pot, I also put a few pieces of smoked bacon. I cut the rest of the cabbage into small pieces and placed it nicely on top of the sausage pot.

I dissolved a box of tomato paste in water and poured it over the sarmale, after which I boiled them over low heat. You can also put broth, but I don't really like broth, I use it for stuffed peppers rather than stuffed cabbage. After they boiled, during which time I checked them, obviously, I extinguished the fire and squeezed the water from them.

They came out extraordinarily good, I eat them with leaves all over, they are so good. Smoked bacon and garlic give them a special taste, I assure you of that. In the hope that I have aroused your appetite for sarmale, I can only wish you more cooking!

This is what my mother made, but with sauerkraut and without garlic, phenomenally good as well.


Three sarmale recipes. With mixture, poultry and rice

Sarmales with sour cabbage are not missing from the Romanians' Christmas table. You can fill them with beef or pork, chicken or just rice, according to your preferences. Choose from the three sarmale recipes, your favorite ones.

With a mixture of pork and beef

Ingredient: a large sour cabbage, 800 g minced meat (mixture), 200 g ribs or smoked bacon, a smoked stalk, 3 onions, 100 ml oil, 180 g rice, two tablespoons thyme, salt, pepper, a tablespoon chopped parsley, 250 ml tomato paste

Preparation: the cabbage is prepared. Cut the stalks and if it is too salty, wash it. Peel an onion, finely chop and sauté in oil. When it has become crystalline, add the minced meat and the smoked muscle cut into small pieces. Mix well and when the meat has changed color, add rice, parsley, salt, pepper and thyme. Mix and add 200 ml of tomato paste. Leave to cool. Take each leaf, put it with a teaspoon of the prepared filling, but not too much for the rice to swell when boiled. Roll all the stuffing until the meat is done. The remaining cabbage is cut into strips or pieces and divided into two. Half is placed on the bottom of the pot in which the sarmales will be boiled, so that they do not stick to the bottom of it, and the other half over the sarmales, so that they do not float when cooked. Choose a fairly large pot, which is filled 3/4 full of sarmale. After placing the cabbage on the bottom of the pot, place the sarmales one by one, starting from the outside, towards the center of the pot. Place the smoked ciolan in the middle of the first row and start with the second row, also covering the middle ciolan with sarmale from the outside to the inside. After all the stuffing is added, add a layer of chopped cabbage. In a bowl, mix 50 ml of tomato paste with water and a pinch of salt and pour over the sarmale. If necessary, add more water. Boil on very low heat for about 40-50 minutes. Check to see if they are ready. Serve with bread or polenta.

Ingredient: 700 g minced chicken, 1.8 kg white sauerkraut, an onion, 50 g tomato paste, a teaspoon paprika, 75 g rice, thyme, salt and pepper to taste, 150 g canned tomatoes parsley

Preparation: the onion is cleaned, washed and finely chopped. Remove the cabbage stalks, choose cabbage rolls and cut the rest finely. Tomato paste is diluted in 50 ml of water. The rice is washed, half boiled in salted water. Saute the onion in oil with 50 ml of water, cool, mix with the meat. Then add the rice, salt and pepper. The resulting composition is wrapped in cabbage leaves. The sarmales thus prepared are placed next to each other in a saucepan, over a layer of chopped cabbage, so that the middle remains empty. Then top with finely chopped cabbage so that the sarmales are covered. Sprinkle thyme on top, add tomato paste, paprika and the necessary boiled water. Cover the dish and place in the oven over medium heat. After 20-30 minutes, add the tomatoes and continue cooking. When ready, serve with parsley.

With rice and nuts

Ingredient: a sauerkraut, 200 g rice, 100 g walnuts, an onion, spices and myodenas to taste (pepper, paprika, paprika, oregano, thyme, basil, nutmeg, bay leaves), salt, oil, broth, sugar

Preparation: cabbage leaves are prepared as for ordinary cabbage rolls. The walnuts are cleaned and put in the oven until browned. Then grind, but not very finely. Heat the oil in a saucepan and add the finely chopped onion and washed rice. When the onion turns golden, add the spices and salt. Turn off the heat and leave to cool. Then add the walnuts to the composition and mix well. Take the mixture with a spoon and place it on the cabbage leaf, rolling it carefully, because the composition is not as bound as with the usual sarmales. Pour oil on the bottom of the pot in which the sarmales will boil and arrange a layer of chopped sauerkraut, then the sarmales. Place another layer of chopped cabbage on top of the sarmales. Put water until everything is covered and leave the dish on the stove, on the right heat, until the cabbage softens and the rice rises.

Try any of the three sarmale recipes and you will enjoy a tasty and filling dish.


Other filters about Cabbage

Appearing in the Ottoman Empire, sarmalele have gained a place over time on all holiday tables. Sarmales are.

Pickled cabbage is full of vitamins and minerals and, in addition, is a probiotic food, meant to support our health.

Christmas would not be the same without the irresistible aromas of sarmales. In the article below you will discover 3 variants of sarmale.

With the arrival of the colder autumn days, we seem to feel more than anything the need to benefit from more kinds of food.

December 1st will be even more festive if you enjoy some traditional recipes, which are tastier. Either it is.

Inspired by Scandinavian cuisine, cabbage soup with Cheddar cheese is creamy and consistent, bringing an extra flavor and.

As we know, the liver is the main organ responsible for detoxifying the body. Being & icircnsă so & acirct to request (food.

If you want to have beautiful skin for a longer period of time, nutritionists advise you to get used to consuming it daily.

Baked Brussels sprouts au gratin is a wonderful garnish for any kind of steak. It is very easy to prepare and offers a taste.

Broccoli salad is a healthy and vitamin-filled way to serve a salad, either plain or with a steak.

Brussels sprouts with bacon is a recipe as simple as it is delicious. The sweet and aromatic taste of the vegetable, along with the delicacy.


Sarmalute in sweet cabbage

Mix the meat with the washed and well drained rice, with a finely chopped onion, salt, pepper, thyme and dill. Mix well and leave to rest.

Bring salt water to a boil. Cut the back of the cabbage and put it in boiling water. Leave it to boil for about 15 minutes or until we notice that we can easily peel the leaves. Be careful not to break! I think it also depends on the variety of cabbage…

Loosen suitable leaves and fold the cabbage rolls. What's left of the cabbage is finely chopped.

Chop the other onion as well, and fry in oil with the sliced ​​sausages for a few minutes. Set aside from the heat and distribute the chopped cabbage, then place the sauerkraut nicely. Sprinkle thyme on top and add sprigs of dried dill, bay leaves and peppercorns. Cover with water and put in the oven, filling as many times as needed. When they are almost ready, add the diced tomatoes and then let them cool well.

Serve hot, with polenta and hot peppers!

For the slightly sour taste, for those who prefer, borscht combined with water can be used.


Ingredients needed for the recipe of broken sarmale

  • For cabbage
  • 1 head of sauerkraut or fresh cabbage of about 2 kg
  • 1 onion
  • 1 carrot
  • 1 bell pepper
  • 2-3 tablespoons of broth or 300 ml of tomato juice
  • salt, pepper, hot pepper, thyme
  • 2-3 tablespoons lard
  • 1 bay leaf
  • 1oo ml dry white wine
  • For the meat filling
  • 1 kg minced meat mixture of pork and beef (it can also be poultry, it comes out very good)
  • 1 carrot
  • 1 onion
  • 1 piece of celery root
  • dill and green parsley
  • caraway
  • salt, pepper, hot pepper, thyme, paprika and sweet pepper, as desired
  • For decoration
  • 2-3 fresh tomatoes and / or sliced ​​bell peppers

Method of preparation

Chocolate cake

In a bowl sift the cocoa flour, powdered sugar, baking powder, baking soda and a

Pork jelly

For New Year's Eve, we prepared pork meatballs. The pork ear is parched and washed well. it


Transylvanian Sarmalute

  • Minced meat (pork mix with beef) & # 8211 800 grams
  • sweet or pickled cabbage 3 kg
  • 4 onions
  • tomato broth - 100 grams
  • water or meat soup 1.5 liters
  • paprika a tablespoon
  • lard or oil & # 8211 250 grams
  • rice & # 8211 100 grams
  • pepper & # 8211 5 gr
  • thyme 2 gr
  • smoked ribs 300 grams
  • salt & # 8211 to taste

The meat is mixed with rice (hardened together with the onions before), ground pepper, thyme, paprika and salt.
Separately, choose the cabbage leaves (without tears), cutting them into suitable pieces. The stuffed meat is made from the prepared meat composition. Take the cabbage leaf, put a little of the meat composition (the size of a large walnut) in the middle, wrap it in the shape of a roll, and insert the ends of the roll with your finger inside, thus obtaining the shape of a wire.

Put them in a pot together with the ribs, cover them with water and simmer.
Before removing from the heat, pour the tomato broth over the sarmale, leave for another 5 minutes, and then remove from the heat.
Serve with sour cream.



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