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Stuffed cabbage

Stuffed cabbage


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A kind of crane appreciated by everyone in the world ...

  • 1 kg minced meat (mixture of beef, turkey, pork),
  • 150 g of rice,
  • 2 onions,
  • 1 carrot
  • 1/2 parsley,
  • dill,
  • green parsley,
  • thyme,
  • salt,
  • pepper,
  • 1 teaspoon sugar,
  • paprika,
  • sauerkraut leaves,
  • 150 ml of red juice.

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Sarmale in cabbage leaves:

Heat the onion and rice in 2 tablespoons of oil, add 75 ml of red juice, then leave to cool.

Mix the meat with the rice, carrot and grated parsley, spices. Prepare the cabbage leaves, desalinate them and cut them to the size of a palm. , then add enough water to cover them. Bring to a simmer for 30 minutes then simmer for about 2 hours until the cabbage is well cooked and add 75 ml of red juice and 1 teaspoon of sugar. Put the pan in the oven for another 20 min to brown the sarmales.


Sarmale in sour cabbage leaves

Sarmale in sour cabbage leaves stuffed with turkey breast, extremely tender and tasty, only good for holidays or special days.

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Free sarmale in sour summer leaves the charm of the holidays would no longer be the same. A portion of sauerkraut in sour cabbage leaves will perfectly complement the picture of winter or Easter holidays. There is no kitchen that does not prepare this dish so appreciated and known. The smell of boiled sarmales will cover the whole house and send you back to your childhood and long-standing traditions.

However, sarmale in sour cabbage leaves can be prepared all year round, not only for Christmas or Easter. A portion of sauerkraut with cream and polenta is always welcome.

You can fill the traditional sauerkraut with any kind of meat you want: pork, beef, mixture, turkey breast or chicken. It should be borne in mind that when choosing lean meat you add extra fat, usually oil when frying vegetables or smoked sarmale. Also, if the cabbage is too salty, you have to leave it salted or adjust the amount of salt you will add to the rest of the food.


Sarmale in sour cabbage leaves

Sarmale in sour cabbage leaves stuffed with turkey breast, extremely tender and tasty, only good for holidays or special days.

Share with friends:

Free sarmale in sour summer leaves the charm of the holidays would no longer be the same. A portion of sarmale in sour cabbage leaves will wonderfully complete the picture of winter holidays or Easter holidays. There is no kitchen that does not prepare this dish so appreciated and known. The smell of boiled sarmales will cover the whole house and send you back to your childhood and long-standing traditions.

However, sarmale in sour cabbage leaves can be prepared all year round, not only for Christmas or Easter. A portion of sauerkraut with cream and polenta is always welcome.

You can fill the traditional sauerkraut with any kind of meat you want: pork, beef, mixture, turkey breast or chicken. It should be borne in mind that when choosing lean meat you add extra fat, usually oil when frying vegetables or smoked sarmale. Also, if the cabbage is too salty, you have to leave it salted or adjust the amount of salt you will add to the rest of the food.


Sarmale from mixed meat and sauerkraut

One thing I can tell you for sure. You will never be able to prepare just a few stuffed cabbage, the quantity will always be higher. That is why you will need a larger amount of meat.

A very important thing is to wash the cabbage with water at first. Thus, the cabbage will remain only as sour as it should be and will not spoil the taste of the sarmales. After washing the cabbage, choose the sheets that allow you to wrap them in sarmale. Make sure the sheets are whole, have no holes. What's left of the cabbage chops finely because you'll need it.

Prepare the meat now. Cut the meat into smaller pieces that you can give through the mincer. When you have finished all the meat, put it in a large bowl and mix it. It's much better if you do sarmale with cabbage of pork and beef, than of a single type of meat. Then add the rice, finely chopped onion, salt, pepper, thyme and, if you want, you can add an egg. Mix the whole composition very well and start packing the sarmales.


1. For starters, we clean and wash the sheets cabbage. Leave in cold water for about 2 hours so as not to be too sour. We choose cabbages that have softer leaves.

2. In a frying pan, harden onion until it turns golden. It adds carrot chopped in a blender or put on a large grater, and when it has softened, add the 2 tablespoons of broth. Leave for another 3 minutes, remove the pan from the heat and leave the composition to cool.

3. In a large bowl, mix the sarmale mixture. It adds pepper chopped small cubes, parsley, minced meat, rice (after being left to soak for 5-10 minutes), the mixture onion and carrot cooled well, salt, pepper to taste thyme, dill and a teaspoon of sweet Boya. Optionally, 1-2 can be added eggs for a better bound composition, but not mandatory. Mix well and prepare the cabbage leaves to make the sarmales.

We know that there are very skilled housewives among us who do things exactly the right way, but for those who are not so experienced in the art of stuffing and need a little inspiration before they start folding, I asked my mother to show us step by step how he does them.

Patiently, we repeat the process with each one until our fingertips wrinkle and we get a large and beautiful platter with cabbage rolls ready to be put in the oven.

4. We are preparing the pot in which the sarmales will boil. We place it on the bottom of the vessel cabbage leaves and a few threads of thyme dry. The cabbage will take care that the sarmales do not catch or burn.

5. Put a layer of cabbage, a layer of cabbage chopped and another layer of sarmale. We put a few grains on top pepper, 3-4 Bay leaves, and in a bowl mix a cup & # 8211 two of the water, in which we dissolve 2 tablespoons of broth. The stuffing should be almost covered with water, about 3 fingers below. The rice needs water to boil. At the end we cover the sarmales with cabbage leaves and put the lid of the vessel (either aluminum foil).

6. Put the dish in the oven for about 2-3 hours at 160 degrees. It is good for the sarmales to boil for as long as possible at a lower temperature. This way the sarmales will not fall apart and will have much more flavor.

I served the cabbage rolls with greasy cream and garnished them with the chopped cabbage that I put to boil between the cabbage rolls. Good appetite and increase in cooking!


Sarmale in pickled cabbage leaves ->

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Stuffed cabbage

The traditional sarmale are not missing from the holiday table. Prepare them with your family!

Ingredient:

1 kg minced beef and pork mixture
6 large onions
100 ml oil
500 g of tomato juice
parsley
200 g of rice
dill
salt
pepper (grain and ground)
1-2 sprigs of thyme
1 sauerkraut

Method of preparation:

Peel an onion and chop finely. Put it to harden in a bowl with a cup of water and 100 ml of oil. Wash the rice in more water and place it over the onion. Keep everything on the fire for another 5 minutes, then set aside and leave to cool. Mix the minced meat with 300 ml of tomato juice, chopped parsley and dill, salt, pepper, and pour the rice and onion on top.

Put the salted cabbage in cold water for an hour. Separate the cabbage leaves one by one, and keep the larger ones for wrapping. Cut the smallest ones as small as possible and mix them with 100 ml of tomato juice, peppercorns and thyme. In a bowl, place a layer of cabbage leaves, and on top put a layer of sarmale, a layer of chopped leaves and another layer of sarmale. Dissolve the remaining tomato juice with water and fill the bowl enough to cover the sarmales. Put a lid on the pot and put it in the oven over low heat.

For a better taste, you can slip pieces of bacon or smoked ribs among them.

Medium difficulty
12 servings
Preparation time: 3h


Sarmale in cabbage leaves & # 8211 Retata step by step

The recipe for Stuffed cabbage which I will show you today is the recipe of my mother that she has been making for more than 32 years on every holiday. I have prepared the recipe for you STEP BY STEP so that it will be useful to everyone, even if it is the first time. I will reveal to you every secret of my mother and every thing we must pay attention to.

Cabbage it must be pickled and left in water for 2-3 hours so that the sarmales are not too sour. If you choose to replace the cabbage with vines, you will also have to leave them in cold water for a while so that the leaves are not too salty.

condiments plays an important role in the recipe of sarmale, because it offers all the flavor, so we use sweet Boya, dried thyme, Bay leaves, peppercorns, dried dill.

The sarmales come out delicious and tender if boiled quietly at lower fire, a longer period. My mother used to tell me that in the past, grandparents they put the pot of cabbage rolls in the oven heated in the evening and took them out only in the morning.

Pot it can also be stainless steel and boil them on the stove's eye, but there are many more delicious if we choose to prepare them in a bowl clay or ceramics in the oven.

I made another recipe for Stuffed pumpkin, the recipe is step by step, to which this filling can be adapted.


Finely chop the onion, then put it in a frying pan until it takes on a slightly golden color and leave it to cool a bit.

"Then we mix it with minced meat, pre-washed rice, thyme, salt, pepper. In the meantime, we choose the most beautiful sauerkraut leaves. We carefully fold the contents. After we have finished making the sarmales, we chop the sauerkraut and mix it with the broth ’, says chef Scarlatescu.

The star from Chefs with knives, from Antena 1, also admits that his trick is the fact that he puts a generous piece of smoke in the sarmale pot, so that the sarmalales catch a special aroma.

"It's time to put everything in the pot. First we put a layer of cabbage, over which we add a few bay leaves, then we put in the middle a generous piece of smoked meat and we start to put a layer of sarmale. Repeat with a layer of cabbage and a layer of sarmale until we fill the pot. We add water and a little oil, after which we put them in the oven ", the beloved chef also explained.

The sarmales will be left to boil for more than 4 hours, after which they are ready to eat.


Method of preparation

Sarmale with pork and veal in cabbage leaves

Sweet cabbage is washed, scalded until soaked in water with a little salt and borscht (should not be soaked

Sarmale with rice in sweet cabbage leaves

If you use fresh cabbage and not frozen, it is washed, scalded until soft.


Sarmale in cabbage leaves - Recipes

Traditional sarmales are indispensable at the Christmas table or at festive meals. Sarmalele are a festive dish, they are made with pork and sauerkraut, and depending on the region, they can be very small in Moldova, or very large in Oltenia.
Serve with polenta, cream and greens, hot peppers and a glass of boiled brandy.
Watch this movie to make the best traditional sarmale.


INGREDIENT:
& # 8211 500 g minced pork
& # 8211 2-3 strips of smoked or bacon with rind
& # 8211 2-3 tablespoons of tomato paste from the jar
& # 8211 1 onion
& # 8211 50 g rice
& # 8211 pepper, bay leaves, thyme, paprika, greens
& # 8211 2 pickled greens
& # 8211 optional: hot peppers, cream, polenta


METHOD OF PREPARATION:
Peel an onion and finely chop it.
In a bowl, place the minced meat & # 8211 in the machine or with the sausage, together with the onion, rice, tomato paste, 1/4 teaspoon ground pepper, 1/2 teaspoon dried thyme, and finely chopped dill.
Mix well.
If the sour cabbage is very salty, we do not add salt, possibly we can leave it in hot water, to salt it, before it is used.
Peel the cabbage leaves from the spine, remove the hard part from the middle and cut the leaf in half.
We take meat with a spoon and roll the cabbage leaf, taking care to cover the ends of the cabbage.
On the bottom of a tuci we put a layer of chopped onion, a few strips of bacon or smoked with rind, chopped cabbage, a tablespoon of tomato paste, thyme and other spices.
Place the sarmales on top, add the chopped cabbage and complete the same way, with the cabbage and sarmale, until the tuciul is filled.
Over the sarmale we put dies, or if the sauerkraut is too sour, we can fill it with water.
Boil for an hour on the fire, or in the oven, until the rice softens and fills the whole house with an irresistible smell.
It is delicious with polenta, but can also be served with hot bread made in a pan, with cream, hot peppers and a boiled brandy.
Also on the Diet Recipes channel you can find other smoking recipes, or to prepare pork, bacon, scallops, kaiser, smoked ciolan, fasting food, winter preserves, but also cakes and other goodies, or useful diets and tips.


Video: Λάχανο Γεμιστό (September 2022).


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