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Stuffed

Stuffed



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Put the minced meat in a bowl.

We clean, wash and finely chop the onion.

We wash the rice.

In a hot pan, put the peas and sauté the onions for 5 minutes. Add the rice and tomato paste and leave for another 10 minutes on the fire, then put the mixture over the meat. Add the egg and thyme and mix well.

In a saucepan, put the chopped cabbage. We take a cabbage leaf, put meat and wrap the wire. Do the same until you finish the meat.

We put the stuffed cabbage in the pan, putting bay leaves between them. Cover them with cabbage leaves (or chopped cabbage) and add water.

Boil them over low heat for 3-4 hours. We serve them with sour cream, hot peppers or meatballs, so here in Oltenia.

Good appetite!



Sarmale in sour cabbage leaves

Choose fatter pork (leg, ribs, neck) and pass once through the mincer. Another option is to chop both pork and beef in equal quantities. The minced meat is mixed with the cleaned and washed rice in some water, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water. It is very important to add water to the filling.

The cabbage leaves are cut by selecting the pieces in which the meat can be easily packed. Put the cabbage leaf in your left hand, place a little meat near the wrist and roll the cabbage leaf with your right hand. The left hand is tightened so as not to let the cabbage tube open, and with the fingers of the right hand the edges of the cabbage leaf are pressed inwards and thus the wire is formed.

The sarmales are boiled in large containers lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard over the last layer of sarmale. After boiling for the first time, the sarmales are left to simmer for 2 hours.

Optionally, after cooking for two hours on the stove, the sarmales can be left for another 20 minutes in the preheated oven at 180 degrees.
Serve hot, with polenta and brandy.


Sarmale in sour cabbage leaves

Choose fatter pork (leg, ribs, neck) and pass once through the mincer. Another option is to chop both pork and beef in equal quantities. The minced meat is mixed with the cleaned and washed rice in some water, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water. It is very important to add water to the filling.

The cabbage leaves are cut by selecting the pieces in which the meat can be easily packed. Put the cabbage leaf in your left hand, place a little meat near the wrist and roll the cabbage leaf with your right hand. The left hand is tightened so as not to let the cabbage tube open, and with the fingers of the right hand the edges of the cabbage leaf are pressed inwards and thus the wire is formed.

The sarmales are boiled in large containers lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard over the last layer of sarmale. After boiling for the first time, the sarmales are left to simmer for 2 hours.

Optionally, after cooking for two hours on the stove, the sarmales can be left for another 20 minutes in the preheated oven at 180 degrees.
Serve hot, with polenta and brandy.


Cover carrots with brand carrots

Watch every Wednesday a new column on Literature on heels, signed Rodica Pușcașu & # 8211 Recipes with humor. Cooking recipes written in a unique style. With story, with humor, that will make you feel good. Today we present "Cover Sarmale with Carrot"

There is a time for beauty, for inner care, for meditative introspection and other elevating activities. You have to teach them all to feel alive.

& # 8230and & # 8230 comes a time when you have to do sarmale, if not live on the social network, at least with the photo of the final result & # 8230 feeling proud. I don't know how others are, but in our area, sarmales involve a rather serious process, which requires time, patience, skill & # 8230 and changing the status into "feeling focused".

The whole process worries me terribly, but I have in my eyelashes, as I told you in the other recipes, the gift of combining ingredients and flavors, but inherited from my grandmother.

That being said, let's get to work! Let me tell you about my last adventure, called "sarmale"!

I needed a pound of minced meat. I went to the butcher shop and asked Amăcelar to chop me half pork and half beef, not too lean, not too fat, not too much, not too little & # 8230 enough to stretch his nerves a little man. I got the pickled cabbage from my mother-in-law & # 8230 (my attempt to put pickled cabbage failed, an event that never appeared online, for reasons that are easy to understand). I also took onions, carrots, dill, parsley, rice, some smoked scallions, broth, paprika, salt and pepper. I also got a linen blouse, with a special floral pattern, a makeup kit in summer colors and a blue skirt. I told my husband that the sarmales are expensive & # 8230 and that everything is expensive, especially the carrot & # 8230 that I only use branded carrots. I chopped the onion and the carrot. With onions, you can tell if the mascara you use is waterproof. It wasn't mine. Heat the oil & cook the onion together with the carrot. Chop the dill and parsley. In a large bowl, put the meat, add the onion and carrot over the meat, add salt, pepper, paprika, broth and washed rice. I advise you to look at the rice a little before you put it, so that it doesn't have any weeds. I mix very well, I take a picture, I put it online, feeling inspired and confident. I let the composition rest. I'm going to try on the linen blouse and skirt. I go back and prepare the cabbage. I take out the stalks, finely chop the cabbage core and place it on the bottom of the pot. I turn on the music and start spinning the stuffing. It took me a while to make them in this shape. At first, I came out triangular, square & finally, whoever got a weird shape on the plate, knew I was the author. Now, I've come to make them as perfect as the makeup kit I got. It has very vivid colors and I didn't even pay much attention to it. In the pot, I put them according to the state I have: chaotic if I am restless or symmetrical, if I am calm. Regardless of the situation, I add the smoked ladder, an essential element in finalizing the taste. If you don't smoke, it's like applying mascara, you get a waw effect on your eyelashes, but you didn't use a liner. So you have to smoke. Here are five reasons why it is advisable to smoke in sarmale:

  • You get a great taste
  • You will create the impression that you are a true master of flavors
  • You will impress family members
  • You will put wonderful pictures online
  • You will receive hundreds or even thousands of likes

After checking the likes, prepare a mixture of water, salt and broth (all to taste). Pour over the sarmale to cover them, boil them, take a picture or a short video of them again, and in the title you write "Sarmale in progress & # 8230

You let them simmer and you don't go anywhere, not even if there are discounts at the mall.

When they have boiled, take out two or three sarmales and a piece of ladder, make a special plating and put the final result on the net, feeling fabulous.

ingredients: one kilogram of minced meat (pork and beef mixture), a large head of cabbage or two smaller ones, 4-5 medium onions, 4-5 carrots, a cup of rice (200g), smoked meat, broth, salt, pepper, paprika, parsley, dill.

That being said, I wish you sarmale cover!

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Traditional bagels

One of the most famous dishes in our country. Sarmales are most often consumed in Romanian restaurants. Made differently depending on the area, sarmale in vine leaves or in sauerkraut leaves, their delicious taste can not be compared with any other dish. Below, we make together, step by step, traditional sauerkraut, delicious according to the simplest recipe from my grandmother.

Recipe for traditional cabbage rolls:

All tourists who cross the threshold of our country, want to eat at least once traditional sauerkraut. Their delicious taste and the secret of their preparation is very well known by our housewives, who always manage to prepare the best sarmale. Below we tell you, step by step, how to make the best traditional sauerkraut, according to grandma's recipe.

1. Peel the cabbage from the outer leaves and stalks and choose the sheets in which the meat will be packed.

2. Peel an onion and wash it, then cut it into small pieces. Put in a saucepan to harden with oil and a little water and leave until golden.

3. Mix the fried and cooled onions in a bowl with the meat, pepper, salt and rice, which has also been scalded and cooled.

4. Take a walnut-sized composition and place it on a cabbage leaf, which is rolled with the edges inside.

5. The smaller cabbage leaves are stopped and finely chopped to form a layer for the cabbage rolls.

6. In a tall saucepan, place the chopped cabbage and ribs over the chopped cabbage, and another layer of chopped cabbage on top. Pour the broth soaked in water over them, put the bay leaves and a few peppercorns. Leave to boil on low heat for 2 hours. From time to time, add water, not to stick.

When the sarmales are ready, sprinkle on top of the greens and are only good to eat. You can eat a portion of traditional sauerkraut with cream or a hot pepper.


Sarmale in cabbage leaves & # 8211 my mother's recipe

I've always liked sarmales. Although I have eaten in many places in the country brines prepared according to different recipes, the ones my mother makes seem to me the best. I stole her recipe too.

Ingredient:

  • 1 sauerkraut, a small onion, tomato sauce
  • 500 gr minced beef or pork, a tablespoon of sunflower oil
  • 100 g of rice, 250 g of bacon, half a teaspoon of pepper
  • A pinch of paprika, salt, peppercorns and ground pepper
  • 1 teaspoon thyme, 2 bay leaves, 6 cloves

Method of preparation:

Cabbage is very salty, so it would be good to soak it in water for at least an hour before using it.

Lightly cut the cabbage leaves so that they do not break. The leaves should be the size of the palm.

Finely chop the onion and heat it in oil. When the onion has hardened, add the rice, paprika, ground pepper and half a teaspoon of thyme. Then pour a glass of water into the pan.

Cook over low heat until the rice absorbs all the liquid. Then let the mixture cool. Add to the flan, the minced meat and spices (pepper, the rest of the thyme, a pinch of salt - not too much because the cabbage is quite salty).

Spread a cabbage leaf in the palm and add 2 teaspoons of filling in the middle. Fold the edges inwards to fold the brine.

On the bottom of a heat-resistant dish we put some cabbage leaves. We add tomato sauce from place to place, a few peppercorns, a bay leaf and 3 cloves. Now add the bacon slices.

Only now can we put the stuffed cabbage in the bowl. Cover them with bacon and cabbage leaves. Add tomato sauce again, a bay leaf and cloves.

Put the sarmale dish in the preheated oven at 160 degrees for about 3 hours. During this time, the cabbage leaves should soften. Serve the hot sarmales with sour cream and polenta. Good appetite and increase cooking!


Fasting sarmale

In a saucepan put 3-4 tablespoons of vegetable oil and cook the chopped onion. Add a pinch of salt and cook for 3 minutes over medium heat.

Wash, clean and put on the small grater 2 carrots. Add the grated carrots over the hardened onions.

Stir and cook for 4-5 minutes, until the carrot softens.

Cut suitable pieces 1.5 Kg of mushrooms and add them to the pot over the soft vegetables.

Stir and cook the mushrooms until they reduce in volume and liquid.

Add 200 g of round grain rice washed well in cold water, 100 g of tomato paste, paprika, freshly ground pepper, salt, dried thyme.

Then add 300 ml of hot water.

Mix all the ingredients, put the lid on and cook for 7 minutes over medium heat (half the cooking time of the rice, specified on the package).

Remove the lid, mix and add a bunch of freshly chopped parsley and a bunch of freshly chopped dill.

Stir, turn off the heat and allow the composition to cool.

Prepare the sauerkraut sheets, cutting the sheet in half, removing the spine.

On each Half of cabbage leaf, put a teaspoon of mushroom composition, then wrap the composition by tight rolling, sealing the ends.

Do the same with the vine leaves.

In a baking dish, preferably with a lid, place a bed of finely chopped cabbage (to prevent the sarmalutes from burning in the oven).

Place the sachets as desired, next to each other.

Add 500 ml of tomato juice, 3-4 bay leaves and a few sprigs of thyme over the cabbage rolls.

Cover everything with sauerkraut leaves.

Put the lid on and put the pot in the preheated oven at 190 degrees for 2 hours. Remove the pan from the oven, remove the lid and put it back in for 180 hours at 180 degrees. Remove the bowl from the oven, let it cool for half an hour and then remove the cabbage leaves, bay leaves and thyme sprigs.

Serve with polenta and hot peppers.

Recipe video SARMALE DE POST lower:


Adi Hădean's sarmale recipe (video)

In this episode I want to show you a sarmale recipe. One of the many I discovered. I've counted over 200 so far. This is a recipe that I try a combination of several meats and that you might like too. My sauerkraut in sauerkraut leaves. For today's filling, I use half a kilo of beef pulp, and the other half a kilo of mutton pastrami. The other ingredients I need would be like this: green onions and a lot of butter (I use the one from Albalact with 82% fat). We also have rice. At one kilogram of meat, I put about 100 grams (maximum 110). An egg, some dried thyme, paprika and mashed tomatoes or tomato paste. If you also have some smoked meat, it's even better. Bay leaves are also welcome. And let's not forget the wine, but it must be a wine that you also like to drink, otherwise you will not like to eat it. After following the steps in the video below, you can eat them with someone dear or alone, just kiss them with a healthy spoonful of cream (I used the one from Albalact).

* The series & # 8222Clean Plates & # 8221 was created in the context in which people spend more and more time in the house and have to cook, so that at the end of the isolation period they come out at least as healthy as they entered. A set of basic skills in cooking simple ingredients can be very useful at a time when we are forced to spend time in our own homes indefinitely.


10 tips for successful sarmale

I give you some useful tips to help beginners in the process of preparing these delicious sarmale.

1. Pickled cabbage it would be good to be homemade, put by you. I have the old family recipe (Transylvanian) after which I put cabbage in the barrel every year & # 8211 see here. If the cabbage is too sour or too salty then it can be rinsed quickly with cold water (sheet by sheet). Tip: get ready with 2-3 sauerkraut so you can choose the most beautiful leaves! The small leaves in the center will be chopped and placed at the bottom and surface of the pot, they can be frozen or used in a delicious Cabbage from Cluj (recipe here).

2. Meat for sarmale it would be better to be a fatter one because the fat makes the brine tender. I use greasy leg, shoulder and pork breast that I grind (heel) at home. Some people put beef in the composition of sarmale, but in our house it is not common.

3. Rice and onions from the composition they also give tenderness to the sarmales. Do not overdo it with rice to "multiply" the filling! I put 10% rice compared to the amount of meat & # 8211 that is 100 g of rice per 1 kg of minced meat. Some put the raw rice and onions, but I fry them for a few minutes with a little oil. Sarmalas with hardened rice and onions seem much tastier to me. No way DO NOT lay raw eggs in the composition of sarmale because they will strengthen it!

4. Seasoning (seasoning) the stuffed cabbage it is made to taste. I add salt, pepper, dried thyme and paprika. Don't overdo it with salt because sauerkraut is salty too! Instead, be generous with the pepper so that the stuffing doesn't have to be faded. Anyone can add dill, green parsley or even tomato juice or broth.

5. Sarmale modeling it is also made according to preferences & # 8211 larger or smaller. Cabbage leaves often dictate the size of sarmales. The stalks are removed and only the thin parts are used. It is important to wrap the process (twisting, wrapping) so that the filling is tightly closed.

6. Building the sarmales in the pot it is not done according to a fixed rule. At the bottom of the pot put a layer of chopped sour cabbage (there are also stalks cut from the leaves), a few sprigs of dried thyme and a little chopped onion (that's how I put it). Then arrange the sarmales in layers and intersperse with the pieces of smoked or raw meat. They can be arranged concentrically or in straight rows. They should not be piled up because the rice in them will increase their volume when cooked! Continue layering until the vessels are full. However, 3-4 cm must be left free for the juice in which the sarmales are boiled to take place.

7. Above the sarmales thus built again put a layer of chopped cabbage and sprigs of thyme. The best cabbage rolls are boiled in cabbage mill diluted with water. The liquid must contain the sarmales well. The rice in them will absorb a lot of liquid so it needs to be supplemented from time to time. This time I also put 2 good cups of thick tomato juice. It gives them a pleasant yellowish-reddish color and a specific aroma. I don't put bay leaves in sarmala sauce, but many do.

8. The actual boiling of the sarmales it takes place either in a metal pot placed on a direct fire (on the stove) or in the oven (in metal or ceramic pots). In both cases the sarmales are boiled under the lid and over low heat. Boiling the sarmales (on low heat) takes approx. 1.5 & # 8211 2 hours calculated from the moment they boil in mass. The tastiest sarmale are made in the oven, at a low temperature (150 C) and their cooking takes 3-4 hours. And in their case the liquid must be filled from time to time. At the end, remove the lid from the ceramic pot and let the sarmales brown for about 30 minutes at 180 C. Be careful not to burn them! This browned cabbage is not to everyone's liking, so you choose whether to do so or not.

9. It should be said that the sarmales are tastier if they are left to rest for 1-2 hours in the pot or pot in which they were cooked and that they seem to be even better in the following days, reheated.

10. Serving sarmales it is made according to the family traditions of each one: with homemade bread, with a rolled-up polenta and cut with a thread (recipe here), with fresh or pickled sour cream and hot peppers, etc. In Moldova or Oltenia I heard that hot sarmales with colds are eaten (pork meatball & # 8211 recipe here). I didn't try the combination.

Let's get to work and make some traditional Romanian sarmale! Out of 1 kg of minced meat, 50 sarmale come out. I used 500 g of minced meat, I obtained 25 medium sarmale.


Adi Hădean's sarmale recipe (video)

In this episode I want to show you a sarmale recipe. One of the many I discovered. I've counted over 200 so far. This is a recipe that I try a combination of several meats and that you might like too. My sauerkraut in sauerkraut leaves. For today's filling, I use half a kilo of beef pulp, and the other half a kilo of mutton pastrami. The other ingredients I need would be like this: green onions and a lot of butter (I use the one from Albalact with 82% fat). We also have rice. At one kilogram of meat, I put about 100 grams (maximum 110). An egg, some dried thyme, paprika and mashed tomatoes or tomato paste. If you also have some smoked meat, it's even better. Bay leaves are also welcome. And let's not forget the wine, but it must be a wine that you also like to drink, otherwise you will not like to eat it. After following the steps in the video below, you can eat them with someone dear or alone, just kiss them with a healthy spoonful of cream (I used the one from Albalact).

* The series & # 8222Clean Plates & # 8221 was created in the context in which people spend more and more time in the house and have to cook, so that at the end of the isolation period they come out at least as healthy as they entered. A set of basic skills in cooking simple ingredients can be very useful at a time when we are forced to spend time in our own homes indefinitely.


Fasting recipes. Ingredients for sarmale with mushrooms

  • 1-2 heads of sauerkraut or sweet cabbage (depending on the size of the cabbage, but also on the quality of the leaves)
  • 500 grams of fresh mushrooms
  • 200 ml. of rice with round grain, washed and beaten
  • 1 small celery (root)
  • 2 large carrots
  • 2 large onions
  • 150 ml. of tomato broth
  • 60 ml. of oil
  • 1 bunch of dill
  • 1 bunch of thyme
  • 2 bay leaves
  • salt and pepper


Video: Συνταγη Γεμιστα καλαμαρια (August 2022).