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Wash the cabbage from several waters, remove the leaves from the spine and clean the ribs. The smallest ones are cut into strips and put in a large pot in which we will boil the stuffed cabbage. The smoked ham is cut into slices and placed in a pot over the chopped cabbage. Leave a little cabbage and a few slices of ham to put on top of the sarmale.
Wash the rice well and mix with the minced meat, diced onion, salt, pepper and 100 ml of water. We take a spoonful of the filling and put it on a cabbage leaf, we pass the sides of the leaf over the filling and then we roll from one end to the other. We do the same with everything until the filling is finished. We place the sarmales in the snail-shaped pot in several layers, among which we place the bay leaves and thyme.
Sprinkle a little chopped cabbage and a few slices of smoked ham on top. Mix the tomato paste with a few tablespoons of water and pour it over the sarmale. Put butter or lard and pour hot water over the sarmale to cover them. Boil for at least 2 hours on low heat, then leave covered in a warm place for a few more hours.
Serve with plenty of sour cream.
Sarmale recipe in cabbage leaves
For today, I propose to your grandmother's recipe for sauerkraut in pickled cabbage leaves.
For this delicious dish we need:
- 1 sauerkraut, suitable for the sea but with thin leaves
- 800 gr of minced pork
- 100 gr of smoked ribs
- 100 g of smoked dried sausages
- 60 g of rice
- 1 medium-sized onion
- 2-3 tablespoons of oil
- 150 ml of tomato juice
- 2 tablespoons tomato paste
- ground pepper
- dried thyme.
Method of preparation:
The cabbage is unwrapped in sheets, washed in warm water and then the water sheets are squeezed well. If the cabbage is too salty, wash it in 2 more water.
In a bowl we put the meat, over which we add finely chopped onion, well washed rice, salt, pepper and thyme to taste.
When the composition is ready, we start making the stuffing. After we finished rolling the stuffed cabbage, we began to finely chop the remaining cabbage. We also cut the ribs into small cubes, and the sausages into rounds.
Grease the pot with a little oil, then place a layer of chopped cabbage, a layer of smoked meat and then a row of sarmale. We continue with the ribs, sausages and fish and sarmale. On top we place the rest of the chopped cabbage. We mix the 2 tablespoons of broth with the tomato juice and a glass of water. We put everything over the sarmale. We cover with 2 & # 8211 3 whole cabbage leaves enough to cover the whole surface of the pot. Being a clay pot we leave it in the oven for about 2 hours on low heat. or with cakes made on the stove like at grandma's house, they can be covered with a layer of sour cream and a hot pepper next to it.
I wish you a great appetite at the table.
No matter how insensitive we are, the smell of cabbage rolls always reminds us of our parents 'or grandparents' house and of the winter holidays, when we all gathered around the rich table!
Sarmalute with sour cabbage
I think all housewives know how to prepare sarmales, but if I still made a few today, I present them to you.
Ingredient: two heads of sauerkraut, 1/2 kg minced pork, smoked (sausage), an onion, a handful of rice, broth paste, salt, pepper, thyme
Method of preparation: the cabbage is unwrapped in sheets and the good ones for wrapping the sarmales are put aside, the others are finely chopped. If it is very sour or salty, unwrap it and put it in a bowl with cold water. Soak the rice in cold water for about 1 hour and change the water a few times. The minced meat is mixed with finely chopped onion and drained rice. Season the composition to taste with salt and pepper.
Place a cabbage leaf on a wooden bottom, remove the thick rib in the middle and cut into pieces, depending on how big the sarmales are desired. Put in the center of each piece of cabbage, minced meat, roll the sheet and put the ends inside the roll.
On the bottom of the pan in which the sarmales are boiled, place a layer of chopped cabbage, followed by a row of sarmales,
put some smoked meat, another row of sarmale,
again chopped cabbage and diluted broth paste on top.
Add a sprig of thyme and water so that it covers the sarmales, put them on the right heat until they are cooked. If necessary, fill with hot water. Serve the wonderful sarmale with polenta and sour cream.
- minced pork / pork and beef mixture - 1 kg
- onion - 3 pcs.
- broth- 3 tbsp
- rice- 150 gr.
- eggs- 2 pcs.
- cabbage - a piece. quite large with thin leaves
- 2/3 pcs. smoking / soric
- bag- 1 liter
- thyme - a teaspoon
- parsley - a link
- bay leaves - 5 pcs.
- oil- 4 tbsp
- salt and pepper to taste.
Tip - How to pickle cabbage?
• To harden the cabbage you need: 1 liter of water, 100 g of vinegar, a pinch of salt, 2 bay leaves, of course, cabbage.
With these ingredients will come out about 10 portions of extremely tasty brine and to the liking of all Romanians.
Sarmale in sour cabbage leaves with meat
Only cabbage with thin leaves is good for sarmale. The small sarmales are made only from the top of the very thin leaves, without thick ribs. Cabbage that is too sour or too salty is washed in 2-3 warm waters, both whole and chopped leaves. Pork or mixed with beef and pork neck are passed through the mincer, along with onions, 2 minutes, with 2 tablespoons of oil. To the mince, add the washed and drained rice and a knife tip with pepper or a teaspoon tip with allspice that is not too hot and gives the cabbage a very good taste. Salt is not added, because smoked meat and cabbage leave enough salt. If it is fatty meat, add 150 ml of water for 100 g of rice, and if it is lean meat, 200 ml of water for 100 g of rice beat well until it is incorporated into the mince, so that it is fluffy and the rice has liquid in which to boil, before the meat coagulates around it otherwise, the meat will no longer allow water from outside to enter the rice, so that it increases its volume when boiled and softens. That's right
Among the alternatives to the recipe Sarmale in sour cabbage leaves with meat , we recommend:
I tried this three years ago I think and they had a horrible taste. They ate only the husband they liked, but anyway he doesn't know very well what the real sarmales are and he doesn't distinguish the "false" ones. This time they succeeded, I had only one problem. Besides the fact that I find whole sauerkraut only during Christmas, it was so loud that I thought I wouldn't be able to wrap them. I wrapped them in wrapper, I didn't unwrap them, and I ate them to eat. These sarmales gave me the confidence to try another time. Honestly, sometimes it seems to me that sauerkraut does not have the same taste as at home, that, minced meat has a different taste, eggplant as well, tomatoes the same, what's more: home is home.
INGREDIENTS: 1 whole sauerkraut
1,200 kg of minced pork
250 ml broth or a can of chopped tomatoes
1 cup rice
5 onions weighed weighed 400 gr
sarmale spices (I will write you the proportions with which I obtained them)
6 bay leaves
We prepare the cabbage leaves. Slightly undo one and cut it in half on the main rib. When I wrapped them, I cut them a little from the side ends. That's because I had a cabbage as hard as a tree bark. We place them in a bowl, and we chop the small pieces of cabbage that we have left and we will place them on the bottom of the pot in which we make the sarmales. This time I chose to make them in my Romanian vessel.
Cut the onion into cubes and fry it in a little hot oil. After it has browned slightly, add the broth or tomato juice and simmer for a few more minutes.
We put the meat in a large bowl and add in turn the hardened onion, the egg, the rice that we previously soaked, the spices for the sarmale and salt to taste. We obtained the spices for sarmale by mixing: 1 teaspoon of pepper, 1 teaspoon of ground dried parsley, 1/2 teaspoon of coriander, 1/2 teaspoon of thyme, 1/2 teaspoon of ground ginger and 1 teaspoon of paprika (sladka paprika). I mixed everything and put about three quarters of what I got. What I had left I put in a jar and closed tightly. I was very pleased with the taste. I can say that they tasted the same as my mother's.
Mix well and so our stuffing for sarmale is ready.
We start to wrap them, proceeding as follows: we put minced meat in the center of each piece of cabbage, we roll the sheet and we insert the ends inside with the index finger. As I wrapped them, I placed them directly in the Roman bowl on the bottom of which I put finely chopped cabbage. Between the rows of sarmale we place bay leaves and pieces of smoked bacon if we wish.
Don't be scared of their size, but I really couldn't make them smaller.
When we have finished placing the sarmales, we cover them with pickled cabbage leaves, we pour 2 cups of water, we cover with the lid and we put them in the oven at 200 & # 176C until the meat and rice are cooked.
I tried them and when they were ready I turned off the fire.
We serve them hot with hot polenta and hot peppers. I put the polenta in the muffin tins, when it cooled I turned it over and then I put them on the grill. It was simply delicious and what was more important I got: it smelled like Romanian sarmale and Romanian in the house.
Sarmale in sour cabbage leaves
At any holiday, sarmales are indispensable on our tables! It is a traditional food, relatively economical, extremely appreciated by all! There are many variants of sarmale recipes, depending on everyone's tastes: fatter, with more meat, with more rice, with smoked meat, etc. What is certain is that everyone loves this food and you will surely please and delight everyone with it. Below I propose to my mother the recipe for sarmale (until now I have never made sarmale, I just attended the trial), which in my opinion is the perfect sarmale recipe! Sarmales do not come out very fat or very weak, they are suitable for sour, and the aromas given by the spices make them irresistible!
What ingredients do you need for a pot of sauerkraut in sour cabbage leaves:
- 1 and & frac12 kilograms of sour cabbage, with thin leaves
- & frac12 kg pork
- & frac12 kg beef
- 200 grams of smoked pork neck or smoked ribs
- 50- 100 grams of rice
- a large onion & ndash 100 grams
- a knife tip ground pepper
- 20 peppercorns
- a knife tip of allspice
- a bay leaf
- thyme and green or dried dill
- 100 ml of tomato juice or 3 tablespoons of broth
- 2 tablespoons sunflower oil
Let's get ready, the sauerkraut with sour cabbage is ready! Choose a cabbage with thin leaves, this being the most suitable for sarmale. If the cabbage is too sour or too salty, wash it in 2-3 warm waters to remove more salt. You can wash both whole and chopped leaves. If you do not like sour cabbage, or keep a diet that requires you to eat without salt, cook the cabbage in boiling water for 2-3 minutes to remove all salt. After washing the cabbage, prepare the leaves for the cabbage rolls. If the leaf is small enough for a wire, cut from the thickness of the rib (without piercing the leaf), until it reaches almost the same level as the leaf. If the leaf is large, use it for 2 sarmale: cut the leaf along the rib on both sides and remove the rib. The most suitable for sarmale is the thin part from the top of the leaf, so if the part from the back is too thick, you can remove it as well.
Now let's prepare the meat for the sarmale. Put the pork and beef through the mincer twice, together with the smoked neck, and a finely chopped onion, hardened for 2 minutes in sunflower oil. If you bought the minced meat, mix it with the hardened onion. Wash 100 grams of rice in water, drain the water well and mix it with the minced meat, add a pinch of ground pepper, a pinch of ground allspice. If your meat is fat add 100 ml of water, and if it is less fat add 200 ml of water (it is necessary to boil rice). Mix the mince well with water until it is fluffy.
Now we start folding the stuffed cabbage. Place a cabbage leaf (prepared as above) on the table and put 1-2 teaspoons of shaped meat in the form of a roll, so that you have at least 2 cm of cabbage left around the meat roll. The narrowest end of the leaf is turned over the meat, then the longest end is turned over the meat, rolled together to the other end of the leaf, and the free end is inserted inside the roll. After you have rolled all the sarmales, chop the remaining leaves faithfully, removing the ribs before.
Prepare a 4-5 liter pot for boiling sarmales. It must have a thick bottom, so that the sarmales do not boil strongly when boiling. The most suitable is the pot of burnt earth with a tight neck, in which the sarmales boil slowly for 3-4 hours. Place half of the chopped cabbage on the bottom of the pot and then place the sarmales in rows, rows, one on top of the other. Among the sarmale you can put a few pieces of smoked ribs, 1-2 bay leaves and 10 peppercorns, a sprig of thyme and finely chopped dill. Pour 100 ml of tomato juice and enough boiling water to contain the stuffing. Cover the pot, let it boil over medium heat until it boils, then reduce the heat to low. Let the sarmales boil for about 2 hours.
When serving the sarmales, place a piece of smoked meat from the sarmale, a little chopped cabbage on the plate and season them with polenta, sour cream and hot peppers.
- 1 Kg minced turkey meat
- 2-3 tablespoons of lard
- 2 bundles chopped green onions
- a cup of rice
- 2 eggs
- 2-3 tablespoons broth
- a dill connection
- sweet Boya
- sarmale spice,
- vine leaves
The vine leaves are washed, the thicker ribs are cut and scalded in salted water for 5-10 minutes. Remove and allow to drain well.
Mix all the ingredients for the sarmale well. The spices are added to taste. Fill the vine leaves and form small sarmalute. Place layers of sarmale in the pot and sprinkle thyme, pepper, broth and a little oil. Fill the pot with borscht, enough to cover the sarmalute, then put it to boil. When they are almost ready (after about an hour) they are put in the oven for another 15-20 minutes, to brown nicely. Serve hot sprinkled with sour cream.
Sarmale with sour cabbage
Although it is still August, the weather this week was specific to an early autumn. Because the coolness allowed me, and because I had a craving for sauerkraut with sour cabbage for some time, I set to work! Both I and the main taster, my husband, can say that some absolutely delicious sarmale came out. Here's how I prepare them!
- 2 sauerkraut (about 2.5 kg)
- 1 kg minced pork or pork and beef mixture (I used mixture)
- 200 grams of smoked ribs, Kaiser, smoked bacon
- 2 onions
- 1 small carrot
- 3 tablespoons rice
- Dried dill
- Dry thyme
- 3-4 bay leaves
- Bullion or tomato juice.
First we prepare the cabbage. If it is very salty, leave it in the salted water (a few hours or from evening to morning, depending on how salty the cabbage is).
We open the cabbage leaves and remove the ribs. If they are very large, we make 2 cabbage leaves from a cabbage leaf. We take care to stop the cabbage and finely chop it.
In a saucepan, sauté the finely chopped onion for 2-3 minutes, then add the grated carrot and cook for another 2-3 minutes.Add the washed and drained rice. Mix well so that the rice does not stick.After a few minutes add 2-3 tablespoons of tomato juice and about a cup of water. Leave it on the fire for a few more minutes then turn off the heat.Add the hardened onion over the meat, add thyme, dill, salt and pepper to taste and mix well.
In a large saucepan, put a few tablespoons of oil, a few black peppercorns, a bay leaf and 2-3 tablespoons of tomato juice. Sprinkle with chopped cabbage and add a few slices of smoked meat.
We start to place the sarmales in concentric circles.
After finishing the first layer, sprinkle again chopped cabbage, a little tomato juice, peppercorns, bay leaf, smoked slices.In my pan there were 3 layers of cabbage rolls.
On top of the last row of cabbage rolls, put chopped cabbage, tomato juice, 2-3 tablespoons of oil and add enough water to cover the cabbage rolls.
Put the pot on low heat and cook for 60 minutes, then put them in the preheated oven at 170 degrees Celsius for about 120-160 minutes (depending on how quickly the cabbage penetrates). It is preferable to prepare them for a day. before serving them.
Serve hot, with polenta, sour cream, hot peppers and, why not, a brandy!
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