New recipes

Sarmale "Unpublished"

Sarmale

In a pot put boiling water with a pinch of salt and 1 glass of vinegar.

Until the water starts to boil, use a sharp knife to remove the back of the cabbage.

When the water has started to boil, carefully put the cabbage in it. When it has softened, take a fork and gently peel off the leaves. We take them out on a plate.

In a smaller saucepan, boil the water with a pinch of salt and when the water starts to boil, put the soybean pieces.

When they are swollen, take them out on a plate and let them cool a bit, then squeeze them with water and pass them through the meat grinder.

Drain the mushrooms, then chop finely. Finely chop the cleaned onions. We clean the carrots and grind them on a large grater.

Heat the oil in a saucepan. Then add the chopped onion, carrot and leave until soft, then add the finely chopped pepper.

At the end we add tomato paste, water, salt and pepper to taste.

We wash the rice in 2-3 waters.

In a bowl put the composition of hardened vegetables, rice, mushrooms, soy, a little dried parsley and mix.

We remove the stalks of the leaves and cut them into pieces depending on how big the sarmales are.

We put a spoonful of the composition on each leaf, then we roll it tightly.

On the bottom of the pot in which we will boil the stuffed cabbage we put cabbage leaves.

Then place the stuffing. Put cabbage leaves on top, then add enough water to cover and bring to a boil over low heat.

When they are ready, we put them aside and let them cool.

Good appetite!


5 Tricks by which you can make the sarmales tastier & # 8211 Housewives' secrets

1. A pretty big problem when making sarmale is burning. You can burn them very easily. In order not to have this problem, we recommend that you use a cast iron bowl with a thick bottom.

Also, the lid must be well placed, so that you can stifle the sarmales as well as possible.

2. Another secret is butter. We recommend that you place a few pieces of butter on the sarmale before baking.

3. The way of baking is also very important. To get the richest taste possible, we recommend using a bed of vegetables. You can use any vegetables you want, you just have to cut them into small pieces and place them on the bottom of the pot.

Season with salt and pepper, add the oil, cream and finally the sarmales. You can also add smoked bacon or ham, to have a garnish as tasty as possible.

4. You can add dry wine to the boil.

5. Sausages made from vine leaves are recommended to boil in sour cream and garlic sauce.


Turkish, Bucovina or Csango sarmale from Dobrogea. Three recipes for Christmas

It's time for a general rehearsal for cooking sarmale. And because the recipes are different in each region, we decided to present you three options. We'll start with Turkish sarmales.

It's time for a general rehearsal of cooking sarmale. And because the recipes are different in each region, we decided to present you with three options. We will start with the Turkish sarmales. After all, the Turks boast that they invented the famous dish. We then pass Bucovina, where the sarmales are wrapped in horsetail leaves. We also take a look at the recipe of the Csangos from Dobrogea, who reinterpreted the filling. Instead of meat, I use corn.

Who invented the stuffed cabbage remains a mystery. It is known that people boiled the meat wrapped in all sorts of leaves since the clay pots appeared. But the wire as we know it today comes from the Turks. Sarmak, in the Turkish language, means a field.

& Icircn the Turkish community in the commune of Constanta Cumpăna recipe is kept strictly.

That is, oil, tomato sauce, parsley and spices. Instead of bay leaves, the Turks prefer izma leaves. The sarmales are left to boil for more than an hour. Sm & acircnt & acircna put that c & acirct pot is & icircncă on fire.

And the filling is different. Pork is also used in addition to beef. After the sarmales have been rolled, they are placed in a clay pot among layers of chopped cabbage.

A special sarmale recipe can be found in the Csango community in the village of Oituz in Constanta. The locals are the descendants of the Moldovan Hungarians who received land in Dobrogea because they fought in the First World War.

The cranberries say the corn is thicker. & Icircn mixture also includes rice, chopped peppers, onions or cabbage. It is a recipe that extracts intense flavors from the cheapest ingredients.

Crusty sarmales are usually fasting, but no one is upset if a little meat is added. To satisfy all tastes, housewives put stuffing and vine leaves and sour cabbage leaves. A c & acircntec makes the job easier.

Sarmalele, in one form or another, is cooked in all the countries around the Mediterranean Sea. & Icircnt & acirclnim & icircnsă sarmale recipes even & icircn Sweden or Norway.

Download the Observator News app from Google Play or the App Store and stay up to date with current news from Romania and the world.


"Sarmale broken, scattered or, more simply, cabbage with rice is a simple and tasty peasant recipe, which was made decades ago, in summer and autumn, when housewives did not have time to turn sarmale into vine or cabbage leaves" , explains Gina Bradea.

Ingredients

  • a cabbage of about two kilograms
  • 300 g of rice
  • two large onions
  • a kilogram of tomatoes
  • a carrot
  • a celery
  • a bell pepper (optional)
  • a bunch of dill, parsley and green celery
  • a teaspoon of thyme (or a sprig)
  • a teaspoon of pepper (to taste)
  • a tablespoon of salt (to taste)
  • a hot pepper
  • 250 milliliters of borscht
  • 50 milliseconds of oil

All the ingredients mentioned are for the fasting preparation.

Method of preparation

  • Cut the cabbage finely, add a teaspoon of salt and knead well.
  • It is then set aside to rest, during which time the rest is done.
  • Put the oil, diced onion and grated carrot in a saucepan or saucepan. You can also add a bell pepper (cut quite finely so that the side is at most half a centimeter) and about 50 grams of celery root (chopped).
  • Although not present in the ingredients presented, some also add a diced zucchini to the composition.
  • Stir the mixture over high heat, stirring constantly, until the onion becomes translucent.
  • Add the grated tomatoes (on which occasion the pellet must be set aside) and cook together for another 5-6 minutes.
  • Then add the cabbage, finely chopped hot pepper and black pepper and continue cooking: about an hour in the oven heated to 220 degrees Celsius.
  • Remember to pour 500-600 milliliters of water over the composition before putting it in the oven (continuation of the recipe, according to the version without frying).

The version without frying

In this case, in a saucepan or pan put the well drained cabbage, add diced onions, grated carrots, grated tomatoes, oil, thyme, ground pepper and hot pepper.

Add 500-600 milliliters (2-3 cups) of water, mix, cover with a lid or aluminum foil and put everything in the oven at 220 degrees.

After 40 minutes, check that the cabbage is well cooked and that you still need liquid.


Cătălin Scarlatescu's sarmale recipe

First of all, finely chop the onion and put it in the pan to harden. When the onion takes on a golden hue, remove from the heat.

Wash the rice well, and then mix the hardened onion with the rice and the minced pork. Fold the sauerkraut into the sauerkraut sheets, and the remaining cabbage is then finely chopped and mixed separately with the broth.

The secret ingredient for the sauerkraut to have a special taste is smoking. Put the piece of smoked ribs in the pot, over the cabbage mixed with broth and water, and then place the stuffed cabbage on top and let it boil.


Read also… 5 secrets to make the best cabbage rolls

1. A pretty big problem when making sarmale is burning. You can burn them very easily. To avoid this problem, we recommend using a cast iron bowl with a thick bottom.

Also, the lid must be well placed, so that you can stifle the sarmales as well as possible.

2. Another secret is butter. We recommend that you place a few pieces of butter on the sarmale before baking.

3. The way of baking is also very important. To get the richest taste possible, we recommend using a bed of vegetables.

You can use any vegetables you want, you just have to cut them into small pieces and place them on the bottom of the pot.

Season with salt and pepper, add the oil, cream and finally the sarmales. You can also add smoked bacon or ham, to have a garnish as tasty as possible.

4. You can add dry wine for boiling.

5. Sausages made from vine leaves are recommended to boil in sour cream and garlic sauce.


All housewives have been wrong so far! THE RECIPE OF LUNCH, revealed by one of the most famous chefs in the world

In the volume "World Cuisine - Fantastic Recipes Everywhere", published by Litera Publishing House, by Gordon Ramsay, one of the most famous chefs in the world, we find, in the chapter dedicated to Middle Eastern cuisine, a recipe for sauerkraut

& Icircn volume & bdquoKitchen of the world & ndash fantastic recipes from everywhere & rdquo, published by Litera Publishing House, by Gordon Ramsay, one of the most famous chefs in the world, we find, & icircn the chapter dedicated to Middle Eastern cuisine, a recipe for sara of those with which we are accustomed.

The origin of the sauerkraut is lost somewhere in antiquity, through the Orient. In the meantime, hundreds of recipes have appeared, sweet or fasting, sweet or salty, in all possible and impossible leaves. If you do not use pre-cooked rice, you will need about 200 g of raw rice.

& bull 230 g of vine leaves & brine icircn

& bull 2 ​​tablespoons olive oil

& bull 1 large onion, finely chopped and chopped

& bull 2 ​​cloves of garlic, clean and finely chop

& bull 400 g of pre-cooked white rice, preferably long grain

& bull 100 g of fried pine buds

& bull 1/4 teaspoon of ground spices

& bull 1/2 teaspoon ground cinnamon

& bull 2 ​​ripe tomatoes, cleaned, without seeds and chopped

& bull 1 m & acircna of chopped parsley leaves

& bull 1 m & acircna of chopped mint leaves

& bull sea salt and black pepper

& bull about 300 ml of vegetable soup

& bull juice from half a lemon & acircie, plus an extra amount for sprinkling on top & bull extra virgin olive oil for sprinkling on top

To remove excess salt from the vine leaves, place them in a large bowl and pour boiled water over them to cover them. Let them sit for a few minutes, then drain them carefully. Rinse them under a stream of cold water and drain again. Heat the olive oil in a saucepan and simmer the onion and garlic for a few minutes, stirring from the heat and softening, transfer everything to a bowl and add the pine nuts, the rice and the scallops. , sugar, tomatoes, greens, salt and pepper. Taste and season with salt and pepper (because the sauerkraut will be served cold, you will have to season them in abundance). Fill the leaves with this mixture. Place a clean, damp kitchen towel on the bottom of a large saucepan, with the edges sticking out. Place the sausages on top & icircn layers. Add the vegetable soup, lemon juice and a drop of olive oil.

Cover the sausages with parchment paper, then place a heat-resistant plate inside the pan on top of them (this will prevent them from falling apart when boiling). Cover the pan with a lid and let it simmer for an hour. Remove the plate, then carefully pick up the sausages from the saucepan and lift the kitchen towel. Transfer them to a tray and let them cool for a few hours or overnight. To serve, sprinkle with a little extra virgin olive oil and lemon juice. & quotThese stuffed vine leaves are not hard to prepare, & icircnsa their running takes time, especially for me, because I use twice the ingredients in the recipe to reach everyone. "I try to turn them into a family event and I often ask the children for help & ndash the best way to convince them that a certain dish is really good," says Chef Gordon Ramsay.

Download the Observator News app from Google Play or the App Store and stay up to date with current news from Romania and the world.


Ingredient Sarmalute Goose in Red Cabbage Leaf:

  • 2 goose legs (800 grams)
  • 1 red cabbage (about 16 cm. Diameter)
  • 2 onion salads
  • 3 tablespoons round grain rice
  • 1 knife tip anise seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 pc. anason stelat
  • 2 cloves
  • 250 ml. red wine, sec
  • 2 tablespoons good quality balsamic vinegar (Modena)
  • 2 tablespoons brown sugar, freshly ground pepper
  • optional: liquid cream, chives leaves

Preparation of Goose Sausages in Red Cabbage Leaves:

Because I spoke to you in the introduction about the fact that sarmalele were & # 8222incoronated & # 8221 as the most beloved recipe of Romanians, I remind you that lauralaurentiu.ro participated, along with other blogs and publications, in the campaign launched in October by Fairy and Chef Florin Dumitrescu & # 8222Discover the most appreciated traditional Romanian recipe & # 8221. Romanians from all over the country voted and on December 12, during a festive event held in Bucharest, the votes were centralized and the sarmales won by a landslide. The event was attended by journalists, bloggers, celebrities and representatives of media channels.

So let's go back to our pot of cabbage rolls. :) First, let's get acquainted with the ingredients: beautiful red cabbage and goose legs, marbled with fat.


1. Boil a quantity of 2-3 liters of water in a pot. When the water boils, add 1 tablespoon of salt and 1 tablespoon of balsamic vinegar. Cabbage will be boiled in this water. As the outer leaves, in direct contact with hot water, soften, cut and spread on a plate, the rest of the cabbage being put back in boiled water. On average, it takes about 2 minutes for a row of red cabbage leaves to become supple enough to wrap without breaking.

2. Bone the thighs, keeping the meat aside, separate the oily skin and the excess fat layers and separate the bones.

3. The bones of the goose legs are immediately boiled in a saucepan with 1 liter of water and 1 pinch of salt, preparing a basic soup in which the sauerkraut will be boiled.

4. The meat (resulting in 500 grams of partially defatted meat) is passed through a mincer.

5. Cut the fat pieces into pieces and put in a saucepan, adding 1 tablespoon of cold water. Put the pan on low heat and prepare some red and crunchy goose halves, which are finally removed on absorbent paper, to drain the excess fat. The halves will be delicious, but we must refrain from chewing them in this phase, if we want to have a crispy topping for our sarmalutes.

6. Drain the liquid fat from the pan in which the scallops have melted, keeping no more than 1 tablespoon. This fat can be put in a jar and used in different ways, it is absolutely delicious.

7. Finely chop the onions and cook over low heat in the preserved goose fat (1 tablespoon) until soft. Add the washed and drained rice and cook, stirring constantly, for another 1-2 minutes.

8. Grind the anise, cumin and coriander together (or crush them in a mortar). Add the grated spices to the onion and ground rice. Allow to cool.

9. Add the minced goose meat, salt and pepper to taste and mix the composition well.

10. Remove the too thick ribs of the cabbage leaves (as shown in the recipe for sauerkraut in sauerkraut sheets) and pack the cabbage rolls. I formed 18 cone-shaped sarmales, as my sister Lacramioara has been doing for years (from ordinary cabbage). Simply twist the cabbage leaf like a cone around the filling, and the free ends are stuffed inside.

11. I arranged in a pot of suitable size a row of sarmale, placing them with the base down, and I put the remaining ones upside down.

12. Add the hot bone soup, red wine, 2 tablespoons brown sugar, 1 teaspoon salt, cloves and star anise, place a saucepan on top of the sarmales to remain in the liquid during cooking and bring to a boil. small, for about 1 hour and a half, until well softened.


13. Finely chop the jumari with a knife (not in the car, as it would make pasta) and season generously with salt and pepper.


14. Optionally, you can remove, at the end, a part of the juice in which the sarmalutes were boiled, degrease and boil until it is reduced to 1 third, then season as desired with balsamic vinegar, salt and pepper.

15. Arrange on the plates the sauerkraut with the sauce, 1 tablespoon of sour cream, crispy jumari topping and finely chopped chives leaves.


The appetizing section dispelled my fears that the interior would turn blue. Sarmales with goose meat are very tasty, the added spices offer an extra subtlety and the unique look turns them into a really special way. The crunchy and spicy topping gives them a very pleasant texture.


Good appetite and good work, anyway, in Fairy Platinum you have a serious ally that will solve the problem of washing dishes, removing difficult grease without the need to soften dishes for more than 10 minutes :).


Horia Vîrlan: sarmale from the elders

Really prepared for the holiday, the sarmalele from the old people bring home all the long-forgotten flavors! You can add a little more chopped cabbage, if you want, it will not affect the final taste of the dish at all & # 8221, says the star chef from Prima TV.

Ingredient: 250 g pork tenderloin, 100 g beef pulp, 100 g boneless smoked ribs, 100 g washed and cleaned mushrooms, a sauerkraut of about 1 kg, a small onion (cleaned), a glass of tomatoes in broth, a teaspoon of tomato paste, a glass of dry white wine, a small slice of peeled bread, two tablespoons of sunflower oil, a teaspoon of chopped dill, 3 sprigs of thyme, half a teaspoon of paprika, 5- 6 black peppercorns, a teaspoon of salt.

Method of preparation:

Wash the meat, then wipe it with a clean, dry cloth, then cut it into pieces. Finely chop the onion. Cut the mushrooms into strips. Heat the oil in a pan and lightly fry the onion, then pass it through a medium-sized mincer, along with the pieces of meat and slice of bread that has been previously soaked in water and then squeezed. Mix everything in a large bowl, add the tomato paste, a little salt and chopped dill and mix.

While the mince is resting, preheat the oven to 170 degrees Celsius. Cut the ribs into thin slices. Salt the cabbage, removing the spine, then cut it in half and unwrap it sheet by sheet. Choose as many sheets as sarmale will come out (about 16 small sheets), and finely chop the rest of the cabbage.

Place a little filling on the edge of each sheet, then fold it half a turn. Pull the outer edges over the wire, then continue folding.

Place 2-3 slices of ribs in a saucepan with a thick bottom or on the bottom of a tuci, then a handful of chopped cabbage and a sprig of thyme. Lay each wire with the edges down until it forms a layer. Place the rest of the ribs and thyme, peppercorns, half the amount of mushrooms and half of the remaining chopped cabbage on top.

Continue with the sarmales. The last layer should be mushrooms and chopped cabbage. Pour enough water to cover three quarters of the sarmale and cover the bowl with a lid. Put the sarmales in the oven, over a low heat, for two hours, then pour the wine and place the crushed tomatoes with the fork on top of the sarmales. Put the pan back in the oven for 30-35 minutes, but without a lid, to brown the stuffed cabbage.


Video: O vopsesc pe Gabriella albastra farà sa stie. (December 2021).