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Sarmale boiled in wine

Sarmale boiled in wine


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We choose the cabbage leaves and if they seem to be very salty then we leave them to dry in cold water, changing the water 2-3 times. Peel the onion, cut it into small pieces and sauté it in oil. washed and left to harden for about 5-10 minutes. stirring constantly so that it does not stick. At the end add 2 tablespoons of tomato paste and dried dill and mix well. The mixture is allowed to cool.

Meanwhile, chop the meat and then mix with the above composition.


Add dried thyme, salt and pepper to taste. Mix well and if the resulting paste seems a bit thick then add a little water. Knead well by hand and then move on to packing the sarmales. in which we are going to boil them.

We cut the smoked meat into suitable pieces. We chop a little cabbage and we will put it on the bottom of the bowl, then we put the sarmales in a circle until we finish them. Dissolve 2 tablespoons of broth in water and pour over the sarmale and complete with wine.


Put a few cabbage leaves on top and simmer for about 1 hour and then put in the oven. When they are ready, remove from the heat.

Serve with polenta, sour cream and hot peppers.


Sarmale boiled in wine - Recipes

I have never been a fan of traditional Romanian sarmăluţe. Remembering the feasts on the tables of the Deleanu family from Ionel Teodoreanu's novel, La Medeleni and the boyar recipes of his older brother, Păstorel, I decided to adapt a recipe that had remained in my mind, that of goose breast sarmale, boiled in dry white wine with basil. The outcome? O ne-bu-ni-e!

5 tablespoons tomato paste

3 tablespoons olive oil

1/2 teaspoon ground pepper

500 ml tomato paste

Fry the chopped onion in hot olive oil for 2-3 minutes. Wash the rice in more water and add over the onion. Harden until translucent. Set the mixture aside until it cools.

The goose breast is washed and dried. Remove oily skin from each piece of chest. Finely chop the meat through the mincer. Put the skins, with the fat down, on a low heat in a pan, until all the fat on them melts. Collect the fat obtained in a bowl and set aside.

Rice with onion, minced meat, a teaspoon of salt, pepper, thyme and tomato paste mix in a bowl.

The vine leaves are boiled for 2 minutes in boiling water and drained. The pot in which we will place the sarmales is wallpapered on the bottom and on the walls with a thicker layer of leaves. Put some tomato slices.

Fold the sachets, as small as possible, and place them evenly on the bottom of the pot. Place in layers, placing slices of tomatoes between them. When I have finished folding (I have 75 75 sarmălites), we pour the goose fat between the sarmale. Cover with tomato slices and vine leaves.

The wine is mixed with passata di pomodoro, dried basil and the rest of the salt and pour sarmale fish so that the liquid reaches the top. If there is not enough liquid, it can be filled with wine or water.

Cover the pot with a lid and bake on low heat (150 ° C) for at least 6 hours or until the vine leaves are tender.

They are excellent, especially after a cold day.

I always use the clay pot, well soaked in water beforehand. If you have one, I recommend using it, it is ideal for this dish.

I put vine leaves in a jar with salt, but when I ran out, I also used them in jars bought, preserved in brine and they were very good.

Use a quality dry white wine, it does not have to be very expensive, but it must be a wine that you would drink as such. As a variety, I used a white girl.


Pears cooked in red wine & # 8211 a recipe by Irina Mohora

Romanian cuisine is as tasty as it is fat. I really like traditional holiday dishes, even if they are heavy, I don't abstain from anything: drumsticks, caltabos, sarmale with polenta and sour cream and sausages.

Obviously, at the end of such a meal, they are full and I can't eat anything, but it's as if something sweet is going on. The house ends the feast. So the next recipe is light and can replace that evening the cake with chocolate or cake, which we can leave for the next day.

Ingredient:

4 hard pears (must have a tail)
2 bottles of semi-dry wine (each 750 ml bottle)
vanilla whipped cream
4 cinnamon sticks
clove
Brown sugar
orange

Method of preparation

Boil the wine together with the cinnamon sticks, cloves, sugar and sliced ​​orange (including the peel).

The pears are peeled, but be careful not to break their tails. Put them in the wine and let them boil for another 20 minutes.


1 suitable cabbage
1 kg boneless carp
200 g smoked fish
100 g of rice
3 small onions
4 tablespoons oil
salt
ground pepper and berries
thyme
dill
Bay leaves
240 ml white wine
240 ml of tomato juice
For decoration
lemon slices
chopped parsley

Finely chop the onion and fry it in a little oil. Meanwhile, chop the smoked fish and carp. In a large bowl, mix the hardened onion with the minced meat, season with pepper and if necessary sprinkle with salt, then add dill and thyme, to taste, and the previously washed rice.

You choose the cabbage leaves for the cabbage rolls, and chop the rest faithfully. Fill them with the fish meat composition and tighten them tightly so that they do not fall apart. Grease the pot with oil and place a layer of chopped cabbage. Chicken, peppercorns, dill or thyme, place the sarmales in a circle and cover them well with chopped cabbage, adding a few bay leaves. After placing the last layer of cabbage, pour the wine, water and, finally, the tomato juice. Let the sarmales simmer for a few hours, until they are well penetrated. Serve hot with a few slices of lemon and chopped parsley.


How to prepare sauerkraut in sour cabbage leaves

You choose and portion the cabbage leaves according to how big you want to make the stuffed cabbage. Taste the cabbage so that it is not too salty (if you find it salty, leave it in the water for a while). Chop the meat and season it with a little thyme, pepper and salt to taste a little until you prepare the rest. Peel and chop the onion, wash the rice and put them lightly in a frying pan with oil, until the rice swells and the onion becomes glassy (maybe without it, but the sausages are tastier). Mix the meat with the composition in the pan, add the semolina, half the amount of broth, paprika, possibly pepper if you like more spicy. You can pack the sarmales.

After you have packed them nicely, prepare a roomy pot (from this amount you will get about 45-50 cabbage rolls), put the ribs on the bottom, a little finely chopped cabbage and then place the circular cabbage rolls in a vertical or horizontal position. Separately mix the rest of the broth with water, thyme and wine and pour the mixture over the sarmale, cover and bring to a simmer for 20 minutes, then put in the preheated oven for another 1 hour and 40 minutes. It would be good if you had a clay pot in which to boil, because the flavors would harmonize and keep better.


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 the 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 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.


Buckwheat in wine sauce & # 8211 Traditional recipe with small modifications. Perfect recipe for festive family meals

To prepare these wonders you need the following ingredients: 2 kg minced beef and pork mixture, 300 g smoked bacon, 1/2 kg onion, 200 g rice, 50 ml oil, salt, pepper, a little sour cabbage.

To prepare the sauce you need 2-3 tablespoons of oil, a liter of white wine, 3 carrots, a sprig of dried thyme.

One day before preparing these sarmale, you should taste sour cabbage. If you notice that it is very salty, you can unwrap it sheet by sheet, cut the ribs that you chop as small as possible, and put the cabbage to salt. Chop the finely chopped onion in hot oil and let it harden well, then add the rice.

Leave on the fire for five minutes, then boil, pour the composition over the minced meat, mix well and season with salt and pepper. Wrap the meat in cabbage leaves and place in a pot in which you put a layer of cabbage ribs, alternately with smoked bacon.

Pour water and oil and simmer for about an hour. Then add the wine, grated carrot and thyme and place in the oven. You will never forget the taste of these sarmales.

Enjoy them with gusto! Good appetite!

The sarmales were first presented at the table of a maharajah, a prince of India. "His cook thought of making a special dish of meat and rice wrapped in banana leaf. From India, this type of wrapped food arrived in the Levant, then in the Turkish and Mediterranean area ", says the Turkish historian Călin Felezeu from UBB Cluj.

The shape of the sarmales is very diverse in one country, let alone in Europe and Asia. Sarmalele in the countries around the Mediterranean Sea are wrapped in vine leaves, specially prepared in brine. These are of two kinds, with and without flesh.

The meatless ones had a mixture of boiled rice with raisined currants and pine seeds. They were served hot or cold, either with yogurt next to it or with lemon ", says Felezeu. According to him, the term sarmale comes from "sarmak", which is a verb in Turkish and translates as "to wrap", meaning a wrapped food. The most numerous sarmales are found in Romania, and the smallest sarmales were found by the Turkologist from Cluj in Azerbaijan, the size of a thimble, filled with mutton and rice.


A fabulous recipe: SARMALE BOILED IN WINE

1. One day before the preparation of the sarmales, taste the sour cabbage and, if it is very salty, unwrap it sheet by sheet and put it to salt. Then cut the ribs and cut the sheet into two or three parts, depending on how big it is. The removed nerves are finely chopped.
2. Put the finely chopped onion in hot oil, cook and then add the rice. Leave for 5 minutes for the rice to bloom and then, hot, place over the minced meat. Mix well and season with salt
and pepper.
3. Then wrap sarmale in chopped cabbage leaves and place in a pot in which a layer of cabbage ribs was placed, alternately with smoked bacon. Pour water and oil and cook on the stove for an hour.
4. Then pour the wine, add the grated carrot and thyme and transfer to the oven. Leave on low heat for another 2 hours.

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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


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 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.



Comments:

  1. Tor

    The wrong data for you

  2. Tadd

    As always, I didn’t like anything, it’s monotonous and boring.

  3. Bowyn

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  4. Dairisar

    Well done, it seems to me, this is the excellent sentence



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