Traditional recipes

Stuffed cabbage

Stuffed cabbage

Cabbage leaves are chosen. Put the minced meat in a large bowl, add the finely chopped onion, washed rice, spices and mix the composition well.

We wrapped the meat in cabbage leaves, then we put them one by one in the pan and we finished the whole composition. On top of the sarmales we put a layer of chopped cabbage. Add peppercorns, thyme and broth. Put enough cold water in the pan to cover the sarmales and put them on the stove on the right heat for about an hour, checking from time to time if you still need water, until the cabbage and meat are well cooked. Once they are ready, put the sausage pan in the oven preheated to the right heat for 15 minutes and the sausages are ready.


Recipe: Sarmale in pickled or sour cabbage leaves

When you want to make sauerkraut in sauerkraut (or sour cabbage, as it is also called in Banat), I give you a piece of advice: when choosing your cabbage from the market, choose the one with the thin leaf. The best is the cabbage which has a yellow to even greenish color.

This time, I took the cabbage from Billa (it was packed in a plastic bag), and it was excellent.

Put the cabbage in cold water for a few hours, at & # 8220desalt & # 8221. Then take leaf by leaf and cut to the desired size. From each leaf, cut the stalks, the hard ends of the leaf. Then, if you want smaller cabbages, make small leaves. But to have them prepared in advance, to be easier when you pack the sarmales.

In addition to the cabbage head, you also need:

  • 1 kg of minced meat (I took a mixture of pork and beef)
  • 2 cups rice
  • a large onion
  • 2 eggs
  • salt
  • pepper
  • 2 strands of smoked sausage
  • a piece of smoked rib (or ladder)

Cut the onion into scales and harden a little. Mix the meat with the rice, then add the hardened onions and mix. Add the raw eggs, then season with salt and pepper. Be careful not to add too much salt, because it's also salted cabbage.

Once you have finished the composition, you can move on to the package. Take the leaf in your left hand, place the filling, fold the bottom of the leaf over the meat, then roll the leaf and the other end is & # 8220stead & # 8221 with your finger so that the composition does not comes out of the leaf.

In a large pot, place the ends of the leaves on the bottom, along with other & # 8220rupt & # 8221 or cabbage scraps, so that the bottom of the pot is covered.

Then put the smoked ribs, then a row of sarmale, then a row of sausage, cut into pieces. Then put the rest of the sarmale.

Put water in the pot until it reaches the last row of sarmale, but do not cover it.

Place a plate with the bottom up, and place a large cup (or mug, as I put it) with water on the plate. It's a secret from Maramures. Thus, the sarmales boil better.


Sarmale in pickled cabbage leaves ->

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Sarmale in oven-cooked cabbage leaves. Everyone loves them.

Cabbages in cabbage leaves are loved by everyone. Housewives always prepare this dish when celebrating an important event. For Easter or Christmas, sarmales are not missing from the Romanians' table.

Ingredient:

  • 1 fresh cabbage
  • 250 gr minced beef or pork
  • 100 g of rice, 1 carrot
  • 1 onion, 100 ml water
  • Ground salt and black pepper (to taste)

Ingredients for the sauce:

  • 100 gr cheese, 2 tomatoes
  • 2 tablespoons sour cream, 4 cloves garlic
  • 1 bunch of parsley

Method of preparation:

Put the cabbage in the microwave for 7-10 minutes. Then remove the cabbage and rinse in cold water. This will make it much easier for you to separate the leaves.Cook the rice semi-hard. Grate the carrot and cut the onion into small pieces. Put a pan with a little fire oil. Cook the onion with the carrot. Add the boiled rice to the pan and mix well. At the end, add the minced meat. Season with salt and pepper to taste.

Take a cabbage leaf, put a spoonful of filling in the middle and fold the wire. Place the sarmales in a heat-resistant tray. Pour half a glass of water into the tray. Then cover the tray with aluminum foil.

Preheat the oven to 200 degrees and bake the sarmales for about 25 minutes.

While the sarmales are in the oven, prepare the sauce. Finely chop two tomatoes and parsley. Put the cheese on a grater and peel the garlic cloves. Crush the garlic through a press.

Mix all these ingredients in a bowl and add 2 tablespoons of sour cream, salt and pepper to taste. After the sarmales are cooked, pour the sauce over them and put them back in the oven for another 15 minutes.Good appetite and increase cooking!


Sarmale in cabbage leaves - Recipes

PICKLED CABBAGE SHEETS WITH BOILED MAMALIGUTA IN STOCK, WITH PARMESAN

HISTORY OF SARMALELOR

I could tell you a few words about the history of sarmales. Undoubtedly, I am aware that I risk disappointing many Romanians, who I think. sarmalele is an authentic Romanian dish.

Beef sarmales are from a family of stuffed vegetable dishes, common in the Balkans and surrounding regions, the Middle East, the Caucasus. Most of these, being areas where the Ottomans have left their mark in one way or another, throughout history.

Old recipes with stuffed grape leaves were both salty and sweet. Some of these recipes recommended figs as one of the ingredients. In modern times, the special taste of stuffed grape leaves varies depending on the location. This is largely due to variations in spices and cooking methods.

Both the Greeks and the Albanians, the Bulgarians and last but not least, the Croats and Turks believe that they are the inventors of sarmales. The name sarmale, common to Romanians and Croats, is similar to "sarmalaki" in Greek, "sarmi" in Bulgarian, or "sarma" in Turkish.

The Romanian word "sarma" is a loanword from the Turkish language (sarmak), where it means "to wrap, to wrap".

Sarmalele appeared in ancient India 2,000 years before Christ. Then they were taken over by the Persians, later arriving in Europe, through the Middle East. During Ottoman rule, they spread to the Balkans, the surrounding regions and the Caucasus.

Undoubtedly, over time, the sarmala recipe has been adapted, in every region of the world, according to local tastes and taboos, as well as in Romania, where sarmales are prepared with pork and cabbage leaves.

PICKLED CABBAGE SHEETS WITH BOILED MAMALIGUTA IN STOCK, WITH PARMESAN

I consider that sarmales are some of the most widespread and common foods in the world, as the history of sarmales says the same thing.

For me there are a lot of memories related to sarmale. I remember that when I was 8-9 years old, when my mother made sarmale, it was a disaster in the house. Together with my older brother, my sister and my younger brother, I always helped my mother in creating the disaster, helping her to wrap the sarmale.

What the. I wanted to help her, and she leaves us! :)

We helped her in such a way that all the kitchen was full of rice grains, pieces of minced meat and greens. We children, scribbled on our clothes, on our noses, on our cheeks, full of composition through our hair and last but not least, sarmales of all divine forms, only in the form in which they should normally be, were not :) When we managed to pack one properly, we were the strongest on the planet, wrapped in sarmale. Packing the stuffed cabbage was like a playground for us.

Below he will reveal the development of the game called "de la sarmaua"!

WIRE PREPARATION

GAME PARTS:

  • Pork - 500 gr
  • Smoked pork neck - 200 gr
  • Beef - 300 gr
  • Sour cabbage - about - 2 kg
  • Rice - 150 - 200 gr
  • Parsley - 5 threads
  • Marar - 5 threads
  • Green onion - 5 strands
  • Onions - a piece
  • Red bell peppers - 2-3 pieces
  • Tomato juice - 100 ml
  • Oil - 30 ml
  • Chimion - a teaspoon
  • Bay leaves - 2–3 leaves
  • Turmeric (turmeric) - a teaspoon
  • thyme - 1 teaspoon
  • allspice - 1 teaspoon tip
  • peppercorns - 15 pieces

PLAY MODE:

Wash the rice, proceeding as follows: place the rice in a bowl, add a tablespoon of coarse salt and cold water, mix well until the water becomes cloudy, then remove the water and repeat the procedure 2-3 more times. , but without salt. After the rice has been washed, it is left in cold water until it is used.

Only cabbage with thin leaves is good for sarmale. The small sarmales wrap only in 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.

The meat is passed through a mincer, together with onions, green onions (cleaned and washed), parsley and dill.

In the meat and greens composite, allspice, turmeric, cumin and thyme are incorporated.

Salt is NOT added, because smoked meat and cabbage contain enough salt.

Add 100 ml of water over the composition of meat, greens and spices.

Mix well until incorporated into the composition, so that it becomes fluffy and the rice has a 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 boiling volume and softens.

Place a cabbage leaf with the ribs up, add a tablespoon of the sarmale composition in the middle of each cabbage leaf, placed like a roll on the width of the leaf, so that at one end and the other of the composition to remain 2 cm free leaf. Fold the top over the composition, then fold the sides and roll the cabbage leaf to the end, making sure that the sarmales are well compacted. The smaller they form, the better, the faster they run, the easier they are to enjoy.

After wrapping all the cabbage rolls, keep 2-3 whole cabbage leaves, and the remaining leaves are cut next to the middle rib, overlap several and roll, then cut thin, like noodles. Cut the peppers, julienne.

To boil the stuffed cabbage, use a 4-5 L pot to prevent them from catching fire during cooking.

Pour the oil into the pot, place half of the chopped cabbage in the bottom of the pot, and over the cabbage pour half of the tomato juice.

Place the formed sarmales in a circle, as close as possible, avoiding to leave free space between them.

Optionally, among the sarmale you can add pieces of fresh or smoked pork ribs, salted a little before, which, serving together with the sarmales, will give them a very pleasant taste. Also for aroma and taste, use 2-3 bay leaves and about 15 peppercorns.

After all the cabbage rolls have been arranged in a circle, place the rest of the chopped cabbage together with the julienned peppers on top of them, then add the other half of the tomato juice, over which a few whole cabbage leaves are arranged, covering whole cabbage rolls.

Place a heat-resistant plate over the sarmale, in order to avoid raising the sarmales to the surface, during boiling.

Pour enough boiling water to cover them, place the lid on the pot and let it boil over medium heat until it boils, then reduce the heat to low.

The cooking time of the sarmales differs, depending on the amount of sarmales.

But it is best to try a piece, to be sure that they have boiled.

In case of any surprise and the sarmales are not cooked well, add a little more boiled water and continue cooking until the sarmales are cooked.

PREPARATION OF MAMALIGUTE

GAME PARTS:

  • Malay - 500 gr
  • chicken / beef stock (a more concentrated chicken / beef soup, resulting from boiling bones) - 1.5 L
  • parmesan race - 200 gr
  • butter - 100 gr
  • white pepper
  • salt to taste (if the soup has salt, no salt is added to the polenta)

PLAY MODE:

Place the vegetable soup on the fire, and when it boils, add the malai in the rain. Season with white pepper to taste. Boil the corn on the heat for about 20 minutes, in the last phase add the butter.

Prepare a stretched tray, which is lined with baking paper and add the polenta in a uniform layer of about 1.5 cm, then leave to cool. After cooling, place in the refrigerator for 30 minutes.

Meanwhile, heat the oven, remove the polenta from the refrigerator, sprinkle the grated Parmesan cheese on top, put the tray in the oven and let the polenta bake until the Parmesan cheese has completely melted and made a reddish crust on top of the dish.

Allow the polenta to cool for 3-4 minutes, after which it can be sectioned in different shapes, according to preference.

The polenta is served as a garnish for sarmale, accompanied by sour cream.


Sarmale in cabbage leaves & # 8211 Transylvanian recipe

The recipe for the Romanians' head was missing from the blog for too long for any holiday: sarmalele. Below is a typical Transylvanian recipe, for cabbage leaves as large as cabbage leaf, consistent and tasty.

Ingredient:

  • 1 kg of minced meat: beef and pork (I bought the minced meat).
  • 2 sauerkraut
  • smoked bacon (to taste)
  • broth
  • pepper, salt
  • 500 ml broth
  • 2 onions
  • a bunch of dill or thyme
  • 1 cup rice
  • Bay leaves
  • Preparation:

Finely chop the onion. Fry the onion in a pan, then add the rice and fry for a few minutes.

Prepare the mince: in the minced meat add the smoked ribs, salt to taste, pepper to taste, broth, onion, dill (or thyme) and rice. Mix all ingredients.

Prepare the cabbage leaves, cleaning the stalks. Add the filling to each sheet and fold. To see the process of folding the stuffed cabbage see the recipe for Spring Packages.

We prepare the pot. Grease a large enough pot with lard. On the bottom of the pot we put smoked mice or bacon. We place the sarmales. Sprinkle 2-3 bay leaves on top. Leave the pot in the oven, with the lid on, for about 2 hours. Remove the lid and let it brown for another 30 minutes.


Sarmale in cabbage leaves & # 8211 Transylvanian recipe

The recipe for the Romanians' head was missing from the blog for too long for any holiday: sarmalele. Below is a typical Transylvanian recipe, for cabbage leaves as large as cabbage leaf, consistent and tasty.

Ingredient:

  • 1 kg of minced meat: beef and pork (I bought the minced meat).
  • 2 sauerkraut
  • smoked bacon (to taste)
  • broth
  • pepper, salt
  • 500 ml broth
  • 2 onions
  • a bunch of dill or thyme
  • 1 cup rice
  • Bay leaves
  • Preparation:

Finely chop the onion. Fry the onion in a pan, then add the rice and fry for a few minutes.

Prepare the mince: in the minced meat add the smoked ribs, salt to taste, pepper to taste, broth, onion, dill (or thyme) and rice. Mix all ingredients.

Prepare the cabbage leaves, cleaning the stalks. Add the filling to each sheet and fold. To see the process of folding the stuffed cabbage see the recipe for Spring Packages.

We prepare the pot. Grease a large enough pot with lard. On the bottom of the pot we put smoked mice or bacon. We place the sarmales. Sprinkle 2-3 bay leaves on top. Leave the pot in the oven, with the lid on, for about 2 hours. Remove the lid and let it brown for another 30 minutes.


1 piece of sauerkraut
600 gr minced pork
2 pieces of onion
40 ml oil
140 gr of rice
8 tablespoons stuffed tomato sauce with pepper
to taste thyme, pepper and salt
2 pieces of bay leaves
150 gr boneless pork ribs

Onions are cleaned, washed and finely chopped.

a saucepan non-stick, heat the oil and add the sliced ​​ribs.

Fry well and then remove to a plate.

In the remaining fat, heat the onion until it becomes glassy, ​​then add the washed and drained rice.

Mix well and leave on the fire for a maximum of 1 minute.

Let it cool for 2-3 minutes, then add the meat and mix.

Add to taste: salt, pepper, and thyme tomato sauce with peppers (5 tablespoons).

Mix until you get a homogeneous composition.

The sauerkraut is washed well and peeled off. We stop the first 3 sheets to cover the sarmales.



Prepare the cabbage leaves for filling, remove the thick parts and portion the thin part evenly.

Finely chop the cabbage residues and put them in saucepan (in which we boil the sarmales) + in the middle of the sarmales ..

Form the cabbage rolls and place them and arrange them over the layer of chopped cabbage.

In the middle of the sarmales add the ribs and the rest of sauce with tomatoes and peppers.

Add enough boiling water to cover the last layer, the sapphire leaves and sprinkle a little dry thyme.

cover sarmale with the cabbage leaves turned off and bring to the boil.


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Sarmale in pickled cabbage leaves ->

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Stuffed cabbage

The cabbage is washed, its stalks are removed, cabbage leaves are chosen, and the rest is finely chopped. Boil half the rice in salted water. Peel an onion and finely chop 150 g. Fresh tomatoes are cut into quarters. The meat and 150 g of onion are chopped in the robot. Tomato paste is diluted with 100 ml of water.

Mix the minced meat well with salt, ground pepper, rice and 100 ml of cold water. The obtained composition is divided into pieces of 25-35 g, which are rolled in a cabbage sheet, and the ends of the roll are inserted inside. Place a row of sliced ​​cabbage in a suitable saucepan, then the sarmales next to each other and fill with the sliced ​​cabbage, covering the sarmales. Thyme is sprinkled over cabbage rolls. Finely chopped onion (150 g) simmer in oil and 100 ml of water. Add the paprika, peppercorns, tomato paste and cook for about 5 minutes. The sauce obtained is added to the sarmale, filling with the water needed for boiling. The sarmales are boiled over a moderate heat, on the stove or in the oven. After 70-80 minutes of boiling, add 800 g of tomatoes and keep the pan for another hour.

The sarmales are decorated with tomato slices (200 g) and served hot, possibly with hot peppers.