Stuffed

Fry the chopped onion in a little oil.

It tastes good with salt and pepper.

Add the tomato juice, rice and finely chopped dill.

Mix lightly, add the minced meat and mix well.

Using a teaspoon, fill the beef / cabbage / lime leaves with a little of the prepared composition. We wrap them carefully so as not to crack.

Place the sauerkraut in an ovenproof dish, add an optional one or two tablespoons of tomato juice and a few dill tails.

Pour water or borscht (if they are not sour enough) over the sarmalute and put the dish in the oven until they boil well.

Serve hot, with hot peppers and sour cream. 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.


Traditional sarmale ingredients in sauerkraut leaves

  • 1 & # 8211 1.5 kg. pork (ready to grind or you can grind it yourself)
  • 1 & # 8211 1.5 kg. sauerkraut (or even a little more, depending on the quality of the leaves)
  • 2 & # 8211 3 onions
  • 50 ml. of oil
  • 150 ml. of rice (a cup), preferably from the one with the round grain, richer in starch
  • 150 ml. warm water
  • 1 bunch of green dill
  • 4-5 sprigs of thyme
  • 3 bay leaves
  • pieces of raw or smoked ribs (if it is smoked it is good to desalt it before, keeping it in cold water for a few hours)
  • 3-4 tablespoons of tomato broth, if the cabbage is not too sour

Method of preparation

I will continue to invite you to watch the video below, but I would like to insist on a few details:


Sarmale in cabbage leaves with minced meat and rice

Stuffed cabbage with minced meat and rice peasant recipe for Moldovan sarmalute, traditional Moldovan recipe, old recipe, step by step video recipe. What meat is used for sarmale, how many sarmale come out of a kilogram of meat? Recipe of cabbage written and video.

Mix everything well with a wooden spoon, I like to beat the dough a little, because it becomes fluffy by absorbing air, like small pasta.

To inspire you, I show you other absolutely delicious ways. My sarmale recipes are here . I make them in the same way: with cabbage leaves, lime, vine, pumpkin or duck and chicken, poultry (duck, goose, chicken, turkey), pork, beef, lamb or fasting & hellip

Moldovan babe's secret for the best sarmale:

Tips from Gina Bradea

Put the fresh cabbage in the freezer and leave for 12 hours. Remove to the table and allow to thaw at will. No more scalding & # 128578

Put it in the oven over high heat until it boils, then let it simmer for 3-4 hours, depending on the oven.

Towards the end, add 1 cup of wine and put it back in the oven. I like to take out 1 wire from time to time, to eat like this, uncooked well.

After they have boiled, I put out the fire and leave the pot in the oven until it cools down, usually until the next day (I don't make sarmale in the summer, on the heatwave - be careful, because it breaks).

In this way, prepared, they melt in your mouth. They can also be made in a cauldron, fireplace, stove or stove. See more recipes for sarmale (stuffed cabbage, sarmale in pumpkin, broken, etc.).

They are served hot with polenta, hot peppers, sour cream, and if you have a red wine & ndash the blood of the strong next to the country, the rest is history. & # 128578 If you made smoked sarmales, add a few pieces of smoked to each portion.

I have several pictures (taken with the phone) and you can see sarmale made in several rows, with smoked meat, smoked ciolan, bacon, Romanian sauerkraut (sent by my mother, from Romania and kept in the freezer & ndash it is very good), with freshly created Italian cabbage (the green one is wonderful, they work splendidly and are tasty).

I like to put a little rice (it increases its volume about 4 times), but if you want, you can put more rice.

Tip for delicious sarmale:

If you use fresh cabbage, at the end put 1-2 cups of borscht or juice from 2 lemons, to be sour. If you make the sarmales in the clay pot & ndash don't forget to take them out after boiling & ndash cooling, otherwise the pot will absorb all the juice from the sarmales. You know that before use the clay pot must stay at least 1 hour filled with cold water, right? It's important not to forget.

See pictures from several types of sarmale made.

Good appetite and I'm waiting for you to tell me how your stuff came out and maybe you can show me a picture. & # 128578

From the readers who tried the cabbage sarmale recipe, made according to this Moldovan recipe:


Sarmale in cabbage leaves with minced meat and rice

Stuffed cabbage with minced meat and rice peasant recipe for Moldovan sarmalute, traditional Moldovan recipe, old recipe, step by step video recipe. What meat is used for sarmale, how many sarmale come out of a kilogram of meat? Recipe of cabbage written and video.

Mix everything well with a wooden spoon, I like to beat the dough a little, because it becomes fluffy by absorbing air, like small pasta.

To inspire you, I show you other absolutely delicious ways. My sarmale recipes are here . I make them in the same way: with cabbage leaves, lime, vine, pumpkin or duck and chicken, poultry (duck, goose, chicken, turkey), pork, beef, lamb or fasting & hellip

Moldovan babe's secret for the best sarmale:

Tips from Gina Bradea

Put the fresh cabbage in the freezer and leave for 12 hours. Remove to the table and allow to thaw at will. No more scalding & # 128578

Put it in the oven over high heat until it boils, then let it simmer for 3-4 hours, depending on the oven.

Towards the end, add 1 cup of wine and put it back in the oven. I like to take out 1 wire from time to time, to eat like this, uncooked well.

After they have boiled, I put out the fire and leave the pot in the oven until it cools down, usually until the next day (I don't make sarmale in the summer, on the heatwave - be careful, because it breaks).

In this way, prepared, they melt in your mouth. They can also be made in a cauldron, fireplace, stove or stove. See more recipes for sarmale (stuffed cabbage, sarmale in pumpkin, broken, etc.).

They are served hot with polenta, hot peppers, sour cream, and if you have a red wine & ndash the blood of the strong next to the country, the rest is history. & # 128578 If you made smoked sarmales, add a few pieces of smoked to each portion.

I have several pictures (taken with the phone) and you can see sarmale made in several rows, with smoked meat, smoked ciolan, bacon, Romanian sauerkraut (sent by my mother, from Romania and kept in the freezer & ndash it is very good), with freshly created Italian cabbage (the green one is wonderful, they work splendidly and are tasty).

I like to put a little rice (it increases its volume about 4 times), but if you want, you can put more rice.

Tip for delicious sarmale:

If you use fresh cabbage, at the end put 1-2 cups of borscht or juice from 2 lemons, to be sour. If you make the sarmales in the clay pot & ndash don't forget to take them out after boiling & ndash cooling, otherwise the pot will absorb all the juice from the sarmales. You know that before use the clay pot must stay at least 1 hour filled with cold water, right? It's important not to forget.

See pictures from several types of sarmale made.

Good appetite and I'm waiting for you to tell me how your stuff came out and maybe you can show me a picture. & # 128578

From the readers who tried the cabbage sarmale recipe, made according to this Moldovan recipe:


Sarmale in cabbage leaves with minced meat and rice

Stuffed cabbage with minced meat and rice peasant recipe for Moldovan sarmalute, traditional Moldovan recipe, old recipe, step by step video recipe. What meat is used for sarmale, how many sarmale come out of a kilogram of meat? Recipe of cabbage written and video.

Mix everything well with a wooden spoon, I like to beat the dough a little, because it becomes fluffy by absorbing air, like small pasta.

To inspire you, I show you other absolutely delicious ways. My sarmale recipes are here . I make them in the same way: with cabbage leaves, lime, vine, pumpkin or duck and chicken, poultry (duck, goose, chicken, turkey), pork, beef, lamb or fasting & hellip

Moldovan babe secret for the best sarmale:

Tips from Gina Bradea

Put the fresh cabbage in the freezer and leave for 12 hours. Remove to the table and allow to thaw at will. No more scalding & # 128578

Put it in the oven over high heat until it boils, then let it simmer for 3-4 hours, depending on the oven.

Towards the end, add 1 cup of wine and put it back in the oven. I like to take out 1 wire from time to time, to eat like this, uncooked well.

After they have boiled, I put out the fire and leave the pot in the oven until it cools down, usually until the next day (I don't make sarmale in the summer, on the heatwave - be careful, because it breaks).

In this way, prepared, they melt in your mouth. They can also be made in a cauldron, fireplace, stove or stove. See more recipes for sarmale (stuffed cabbage, sarmale in pumpkin, broken, etc.).

They are served hot with polenta, hot peppers, sour cream, and if you have a red wine & ndash the blood of the strong next to the country, the rest is history. & # 128578 If you made smoked sarmales, add a few pieces of smoked to each portion.

I have several pictures (taken with the phone) and you can see sarmale made in several rows, with smoked meat, smoked ciolan, bacon, Romanian sauerkraut (sent by my mother, from Romania and kept in the freezer & ndash it is very good), with freshly created Italian cabbage (the green one is wonderful, they work splendidly and are tasty).

I like to put a little rice (it increases its volume about 4 times), but if you want, you can put more rice.

Tip for delicious sarmale:

If you use fresh cabbage, at the end put 1-2 cups of borscht or juice from 2 lemons, to be sour. If you make the sarmales in the clay pot & ndash don't forget to take them out after boiling & ndash cooling, otherwise the pot will absorb all the juice from the sarmales. You know that before use the clay pot must stay at least 1 hour filled with cold water, right? It's important not to forget.

See pictures from several types of sarmale made.

Good appetite and I'm waiting for you to tell me how your stuff came out and maybe you can show me a picture. & # 128578

From the readers who tried the cabbage sarmale recipe, made according to this Moldovan recipe:


Sarmale in cabbage leaves with minced meat and rice

Stuffed cabbage with minced meat and rice peasant recipe for Moldovan sarmalute, traditional Moldovan recipe, old recipe, step by step video recipe. What meat is used for sarmale, how many sarmale come out of a kilogram of meat? Recipe of cabbage written and video.

Mix everything well with a wooden spoon, I like to beat the dough a little, because it becomes fluffy by absorbing air, like small pasta.

To inspire you, I show you other absolutely delicious ways. My sarmale recipes are here . I make them in the same way: with cabbage leaves, lime, vine, pumpkin or duck and chicken, poultry (duck, goose, chicken, turkey), pork, beef, lamb or fasting & hellip

Moldovan babe's secret for the best sarmale:

Tips from Gina Bradea

Put the fresh cabbage in the freezer and leave for 12 hours. Remove to the table and allow to thaw at will. No more scalding & # 128578

Put it in the oven over high heat until it boils, then let it simmer for 3-4 hours, depending on the oven.

Towards the end, add 1 cup of wine and put it back in the oven. I like to take out 1 wire from time to time, to eat like this, uncooked well.

After they have boiled, I turn off the heat and leave the pot in the oven until it cools down, usually until the next day (I don't make sarmale in the summer, on the heatwave - be careful, because it breaks).

In this way, prepared, they melt in your mouth. They can also be made in a cauldron, fireplace, stove or stove. See more recipes for sarmale (stuffed cabbage, sarmale in pumpkin, broken, etc.).

They are served hot with polenta, hot peppers, sour cream, and if you have a red wine & ndash the blood of the strong next to the country, the rest is history. & # 128578 If you made smoked sarmales, add a few pieces of smoked to each portion.

I have several pictures (taken with the phone) and you can see sarmale made in several rows, with smoked meat, smoked ciolan, bacon, Romanian sauerkraut (sent by my mother, from Romania and kept in the freezer & ndash it is very good), with freshly created Italian cabbage (the green one is wonderful, they work splendidly and are tasty).

I like to put a little rice (it increases its volume about 4 times), but if you want, you can put more rice.

Tip for delicious sarmale:

If you use fresh cabbage, at the end put 1-2 cups of borscht or juice from 2 lemons, to be sour. If you make the sarmales in the clay pot & ndash don't forget to take them out after boiling & ndash cooling, otherwise the pot will absorb all the juice from the sarmales. You know that before use the clay pot must stay at least 1 hour filled with cold water, right? It's important not to forget.

See pictures from several types of sarmale made.

Good appetite and I'm waiting for you to tell me how your stuff came out and maybe you can show me a picture. & # 128578

From the readers who tried the cabbage sarmale recipe, made according to this Moldovan recipe:


Moldovan pork sarmale, recipe without fried

I think when I first started making sarmale, I was around 19 years old. A total failure. It seemed impossible to wrap the filling in cabbage leaf and still come out so small.

Time solves them all and you learn from failure. So, I learned to make sarmale from my mother, and the experience over time helped me to make some good-looking sarmalute, but especially tasty. & Icircnt always is a place for better, but & hellip..let's get to work, I say!


Ingredients for Moldovan pork stuffing, recipe without fried

  • 500 g minced pork
  • 60 g round grain rice
  • 1 or
  • 1 carrot
  • 4 onions
  • 150 ml tomato juice
  • 3 teaspoons dried thyme
  • salt to taste
  • 1 tablespoon broth
  • sauerkraut leaves (about 45)
  • 1 small green cabbage
  • optional smoking

How to prepare Moldovan pork sausages, recipe without fries?

Sarmale stuffing

How to boil Moldovan pork sausages

The average jury score for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Moldovan pork sausages, fried recipe


Ingredients for Moldovan pork stuffing, recipe without fried

  • 500 g minced pork
  • 60 g round grain rice
  • 1 or
  • 1 carrot
  • 4 onions
  • 150 ml tomato juice
  • 3 teaspoons dried thyme
  • salt to taste
  • 1 tablespoon broth
  • sauerkraut leaves (about 45)
  • 1 small green cabbage
  • optional smoking

How to prepare Moldovan pork sausages, recipe without fries?

Sarmale stuffing

How to boil Moldovan pork sausages

The average jury score for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Moldovan pork sausages, fried recipe