the truly Romanian sarmales are the ones with the past, they are fantastically good
- 2 cups of past
- 2 onions
- 5oo g mushrooms
- 1 can of tomato paste
- thyme, dill
- cabbage leaves
- a little bit of oil
Preparation time: over 120 minutes
RECIPE PREPARATION Sarmalute with mashed potatoes in Romanian dish-post:
Peel the onion and mushrooms and chop then put the onion in a little oil and then put the chopped mushrooms and cook and then put the washed dish very well (I think I washed it in 30 waters) must be cleaned very well , add salt, pepper and a little tomato paste
Cut the stalk from the cabbage leaves then take 1 good spoon and put it on the cabbage leaf, make larger sarmalute (those with mashed potatoes are larger) then place in a bowl with a little thyme and dill and place the sarmalute nicely after which put water and tomato paste then put in the oven for 2-3 hours on the right heat
My wish was fulfilled, I really wanted to eat sarmale with mashed potatoes, I will make it with mashed potatoes and meat
Piroste (sarmale) with mashed potatoes
I chopped all the meat and smoked meat in the mincer using the large hole disc.
I chopped the onion finely.
I washed the pasta well, using a sieve.
I melted the lard in a pot. I put the onion to harden and let it simmer for 10 minutes. I added the pastry and left it for a few more minutes, stirring. I took the pot off the heat and added the meat and parsley. I seasoned with salt, pepper, thyme (as much as you like), a teaspoon of sweet paprika, 1/2 teaspoon of hot paprika and the 7 tablespoons of broth.
While the filling cooled, I prepared the cabbage leaves. I cut them at the end from the back, where it is thicker. Finely chop everything you cut from the sheets. if necessary, chop a few more leaves.
I formed the sarmales (large because that's what radu asked for, but in our area they are made small). I put the packing steps for beginners like me, it was so easy for me, my mother makes them in my hand.
I put 2 tablespoons of oil on the bottom of the pot in which I made the stuffing. then I alternately put layers of chopped cabbage and sarmale in the pot. the last layer will be cabbage. over each layer of cabbage I put a sprig of dried thyme.
I seasoned with a tablespoon of paprika. I added 1 1/2 cup broth and water until the stuffing is completely covered.
I covered the pot with aluminum foil to be well sealed and I put the lid on.
Recipe for fasting sarmale in stevia leaves - ingredients and preparation
- 4-5 bundles of stevia leaves (you have a few leaves left, which you will put under the sarmale and above them)
- A cup of rice
- A carrot
- 3 onions
- 4-5 finely chopped mushrooms
- 2-3 chopped prunes
- 4-5 pieces chopped walnut kernels
- 3 tablespoons sunflower oil
- 300 milliliters of mashed tomatoes or broth
- 500 milliliters of borscht with larch
- A few sprigs of dill and parsley
- Salt and pepper to taste
Method of preparation:
Peel and finely chop 2 onions. Heat the oil in a pan and pour the onion. Add a pinch of salt and let the onion harden for 1-2 minutes, over medium heat.
Meanwhile, peel the carrot and grate it, wash the rice and drain, chop the mushrooms, plums and walnut kernels. All this is put in the pan, over the hardened onion. Mix and quench everything with a cup of water.
Leave on medium heat until the rice is swollen, but it is not completely cooked. At the end, add the pepper and salt, add the chopped parsley and dill, mix and set the pan aside.
Meanwhile, put another pan on the fire in which you fry the third chopped onion. Pour the broth, stir and leave for another 2-3 minutes on the fire. This will be the sauce you will use between the layers of sarmale.
Wash the stevia leaves well, cut their stalks, then scald them for 30 seconds in hot water so that they roll easily. Take them out through a sieve to get rid of excess water.
Fill the stevia leaves with the mixture of rice, onion, carrot, mushroom, prunes, walnut kernels - one tablespoon of composition for each leaf.
Put a little oil in a Roman or yena bowl, high enough to fit all the sarmales. Form a "bed" of a few stevia leaves, then place a first neat layer of sarmale. Pour some of the onion broth mixture over the first layer, then continue to build the "fort" of the stuffed cabbage. To each new layer, add a little of the tomato sauce with onions.
Place the remaining chopped stevia leaves, the rest of the broth and possibly a little dried thyme over the last layer of sarmale. In order to boil the sarmales, pour enough borscht over them to cover them a little, but not to puddle in it.
Cover the dish with a lid or aluminum foil and place in the preheated oven. Leave the sarmales in the oven for 60 minutes at 170 degrees Celsius. The stevia leaves boil much faster than the cabbage leaf. Good appetite!
on top I covered them with cabbage leaves, I didn't pose anymore, I covered them with a plate and I put a glass of water on top of them so they don't fall apart in the pot, now I'm boiling over low heat, I'll be back with the ending and the mother's impressions
Edited by developer, 23 November 2009 - 06:19 PM.
# 2 Cosmina_Liana
# 3 Ioana_21473
Don't get mad. get EVEN.
# 4 Lau
A wonderful day and a lot of fun in the kitchen & # 33
# 5 Bogdana
cosmina, the nut feels like it's "there" but it doesn't taste like walnut, I don't know how to explain it to you. rather it borrows the taste of the other ingredients, but the consistency is flour
california, I'm glad you like what I did
I think you can replace sauerkraut with beef leaves, if you find / or beets, stevia. or you can scald a fresh cabbage to soften the leaves, you can roll them
# 6 s_tana
fasting sarmales are delicious. Just like bogdana, my mother makes them at home, I love them like crazy.
and I said that for 9 months I don't go into recipes in pictures, but I can't help myself
so bogdana if at night you dream of sarmale, send one by mail & # 33
# 7 Bogdana
# 8 Bogdana
# 9 Ioana_21473
Don't get mad. get EVEN.
# 10 Maya
# 11 Bogdana
Edited by Bogdana, 04 April 2006 - 07:31 PM.
# 12 Maya
So, let me tell you how I do them ... one of the options.
Fry some chopped onions, add grated carrots, chopped bell peppers, and even 1-2 cloves of finely chopped garlic. Then add the rice, let it fry a little, then add a handful of chopped dill. (this is not fasting) when the composition has cooled, and mix well.
I pack them nicely, put broth over them, water..and throw another 1-2 sprigs of dill, or a bay leaf..etc ..
I forgot to say that I season the composition with salt, pepper, paprika..depends..if I want faster, I also add chili (dried and ground)
# 13 Bogdana
my mother was very excited, but I was just as strong, I had forgotten how nice the walnut feels in these sarmales, immm, I put the picture tomorrow as it came out really bad in the artificial light
# 14 ameoba_culinara
Peel a squash, grate it and squeeze the juice into it. Boil the brine (300g of salt in 10 l of water) and after it has cooled to 35-40 degrees C, pour it over the cabbage. Cover and keep warm.
To speed up the sourness of the cabbage, add to 1 l of brine 1/2 l of wine vinegar. Cabbage will be sour in 2-3 days.
(Nicolae & Iulia Olexiuc, & quot1800 practical recipes & quot)
For years I didn't have a Romanian store nearby and in this way I sour cabbage because I always woke up on the last hundred meters because I need sour cabbage.
Smoked cabbage in a Romanian bowl
It doesn't really matter to me if it's sweet or sour cabbage, I like it anyway. Even if it's winter and everyone cooks with sour cabbage, I didn't have fresh cabbage when I didn't have it at home.
With the smoked and made in my clay pot came out a miracle of food or the word of my father & # 8216o splendor & # 8217 :))
For Smoked cabbage in a Romanian bowl ofwe need:
& # 8211 1 cabbage (approx. 1 kg)
& # 8211 600 gr smoked ribs
& # 8211 1 large onion
& # 8211 1 carrot big or two smaller
& # 8211 big salt
& # 8211 pepper
& # 8211 dry dill
& # 8211 dry thyme
& # 8211 300 ml tomato juice
& # 8211 50 ml oil
Method of preparation Smoked cabbage in a Romanian bowl
Cut the cabbage into small pieces and let it sit with salt for at least an hour (this winter cabbage is very strong and it is good to put a little salt in it). We put the carrot cleaned and washed through the small grater, and we chop the onion finely. Feliem costita.
Put the oil on the bottom of the pot and place 4-5 slices of smoked ribs. Squeeze the cabbage well with salt water and put a start over the meat. Put half the amount of carrots and onions over the cabbage and sprinkle with pepper, dill and thyme. Then add a few slices of meat, cabbage, carrots and onions and season. Put the rest of the slices of meat on top.
Cover the dish and put it in the oven and turn the oven to 190 degrees.
Leave for about an hour then remove and pour the tomato juice and bake for another hour.