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We also prepared sarmale, our own recipe and probably many of you, although there are many variants of this preparation, we like to prepare them as you will see in the movie below http://youtu.be/IvMrksPmFQ4
- (for 28-30 sarmale)
- 500 gr minced meat mixture (pork and beef)
- 100 -125 gr of rice, washed and drained well
- 2-3 onions suitable
- pickled cabbage leaves, good for folding
- approx. 300 gr freshly cut cabbage
- approx. 300 gr of finely chopped sauerkraut
- 150 gr broth
- 300 ml tomato juice
- salt, pepper, 2-3 bay leaves
- thyme, dried dill seeds
- a sprig of thyme and a sprig of dried dill
Preparation time: less than 120 minutes
RECIPE PREPARATION Sarmale in cabbage leaves:
Mix the meat with finely chopped onion, rice, season to taste with salt, pepper, thyme, dill seeds, then add a little broth for both color and taste. I prepare a large bowl, or a pan, I add a little oil, half an onion cut into scales, then a sprig of thyme and some finely chopped cabbage, I also had sauerkraut as well as fresh, the fresh one will bring more sweetness to the dish. The cabbage leaf must be thin, without coarse ribs, malleable and large enough to fold the desired amount of meat with it. I make the sarmales the right size, so I take some meat to fit in a spoon, place it on the cabbage leaf and turn the ends of the leaf inwards, over the meat, and then roll the sarmaluta. *In the movie above you will see very explicitly the folding of the stuffed cabbage, and here there are a lot of ways to fold, so I like to do them in this way explained above. I line the sarmales, side by side, until the pan is full, add the rest of the chopped cabbage, the tomato juice and fill with water. The dish goes in the hot oven at 190-200 degrees for 2 hours, until the sarmales boil well and brown nicely on top, the house is filled with the inviting scent of sarmales, friends and family, because without them the sarmales have no purpose .
The amount of salt must also depend on how salty the cabbage is, if your cabbage is too salty, you must add it to the salt.
Traditional Sarmale ingredient in cabbage leaves
- 1 kg minced meat mixture (pork + beef)
- 2 yellow onions, suitable
- 100 g lard
- 100-150 g of concentrated tomato paste
- 50 g small grain rice
- 100 ml dry or semi-dry white wine www.simonacallas.com
- 2 large sauerkraut
- 1 tablespoon homemade or organic vegeta (optional)
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 tablespoon grated dill (fresh or dried) chopped
- salt, pepper to taste
- Bay leaves
- 2 tablespoons peppercorns
- 50-100 g kaizer / ham (optional)
Pork sarmale in pickled cabbage leaves
ingredients: sauerkraut, rice, minced pork, yellow onion, Sultan tomato paste, salt, pepper, bay leaves, dried thyme.
About Chef Nico Lontraș I write many culinary blogs, I also talk to television reporters, and my colleagues. All the best. Defining for him is the relationship he has with food, with good ingredients, with culinary perfection. He has spent 22 years in restaurants in Northern Europe (Ireland, Norway, Estonia), where he opened several restaurants and won several medals in international competitions in Gastronomy. Also, almost all the restaurants where he worked were in a fine dining system, which propelled him a lot in knowing this select type of cuisine. For this reason, Chef Nico Lontraș has decided to dedicate himself to the “reinterpretation” of Romanian cuisine and is currently known for this direction that he proposes and practices.
Chef Johnny Șușală he is a chef with over 20 years of experience in the kitchen, during which time he has been with great Chefs such as Jamie Oliver or Gordon Ramsey, in the restaurants where he worked as an employee. Johnny is passionate, ambitious and dedicated, with a strong desire to cook, to put his soul on the plate and to make the most of his passion and talent. He opened several successful restaurants in Bucharest such as OSHO, La Bonne Bouche, Casino Metropolis, Restaurant La Provence.
Sarmale with rice in cabbage leaves
ingredients: 250 grams of rice, a carrot, two onions, a tablespoon of tomato paste, a liter of borscht, a tablespoon of vinegar, salt, pepper, parsley and chopped green dill, a sweet cabbage, optional two or three tablespoons of oil.
How to prepare: Finely chop the onion and fry in oil or simmer with a little water. Add the washed rice and the carrot given through the small grater. Pour a little water and bring to a boil. Add the tomato paste mixed in two tablespoons of water, salt, pepper. When the stew has dropped and the composition is bound, remove from the heat and mix the chopped greens. The cabbage leaves are peeled off the back and scalded in salted water and a tablespoon of vinegar. Leave to cool and wrap the stuffing in the sarmale. Spread a few cabbage leaves on the bottom of the pot, then place the sarmales. Spread more cabbage leaves on top. The borscht is boiled separately and poured into the pot. Top up with warm water to cover. Let it boil, over low heat, for three quarters of an hour. Then put in the oven for another two hours.
Sarmale in pickled cabbage leaves ->
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