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Sarmalute with pumpkin in slow cooker Crock-Pot 5.7 L

Sarmalute with pumpkin in slow cooker Crock-Pot 5.7 L

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(preparation time 60 min, cooking time 4 and 30 min hours, “high” program, low complexity)

  • Minced meat mixture pork + beef - 800 kg
  • Rice - 80 g (pre-washed)
  • Smoked ribs - approx. 300 g (cut into cubes)
  • Pumpkin pie, grated - about 200 g
  • Grated onion - 3 pcs
  • Smoked paprika - 1 teaspoon
  • Dried thyme - 1 teaspoon
  • Fresh thyme - 2 twigs
  • Cabbage leaves left to dry - about 15-20 large pieces
  • Chopped sauerkraut - 1/2 piece
  • Bay leaves - 4-5 pcs
  • Broth - 1 cup
  • Boiling water up to ¾ from the capacity of the vessel
  • Salt and pepper to taste

Servings: 35

Preparation time: over 120 minutes

RECIPE PREPARATION Sarmalute with pumpkin in slow cooker Crock-Pot 5.7 L:

  • Mix the meat with the rice (previously washed), pumpkin, grated onion, smoked paprika, dried thyme, salt and pepper;

  • Cut the cabbage leaves in half and begin to fold the composition inside;

  • Tighten them tightly at the ends;

  • At the base of the Crock-Pot 5.7 L Digital slow cooker add a part of the chopped cabbage, 1 sprig of fresh thyme, 2 bay leaves, half the amount of diced smoked ribs and pepper;

  • Then put 3-4 tablespoons of broth and spread well;

  • Add the stuffed fish;

  • Repeat the process, and over the last layer of sarmale add chopped cabbage, broth and boiling water (as much as is needed to reach ¾ the volume of the ceramic pot;

  • Set the time to 4 hours and 30 minutes and the "high" cooking mode;

  • Keep in mind that the cabbage rolls cook depending on the size or type of cabbage used, faster or slower;

  • Once cooked, serve with polenta and sour cream;

Good appetite !

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It's a spicy recipe, only good to praise, but I used the whole vine leaf, so I had a lot of huge sarmales. And not too chewy, but tasty, which I wish you too. Tasty I say. :)


  • 1 kg of minced meat mixture of pork and beef, I had beef leg and pork shoulder
  • 100 & # 8211 125 g round grain rice
  • 4-5 medium onions
  • 1 carrot
  • 1-2 tablespoons tomato paste, about 70 g
  • 1 teaspoon with a pinch of salt
  • pepper, hot pepper flakes & # 8211 optional, dried thyme, dill, parsley (one more anemic link)
  • 200-250 ml of hot water for the partial cooking stage of rice
  • 400-500 ml of hot water for the stage in which we put the stuffed cabbage
  • 1/2 teaspoon coriander seeds
  • 2 was dafin
  • 250 & # 8211 350 ml tomato juice or tomato puree, depending on taste
  • optional, 150 & # 8211 250 ml borscht if you want to sour them a little, extra in addition to tomato sauce, or green crocodile juice, or lemon juice
  • vine leaves, stevia, lime, etc
  • optional, smoked, I used 60 g kaizer, more for flavor
  • 2-3 tablespoons oil

If we have fresh leaves, we scald them in hot water with a little salt. We immerse them in hot water, then pass them through a stream of cold water. If you have them from canned or brine, taste one and rinse under running cold water if they are too salty. If they still seem too strong, you can burn them too.

Mix the minced meat with the salt, pepper, thyme, dill and chopped parsley and hot pepper flakes. Let the composition settle.

Heat 2-3 tablespoons of oil in a pan. Finely chop the onion (I used an electric mincer) and temper it until it becomes slightly translucent, add a pinch of salt to this.

Add the finely chopped carrot or given through the small grater, I used the same electric mincer. Leave on the fire until soft.

We also put the tomato paste and harden the mixture.

Add the rice, turn it a little in the pan.

Now put about 200 ml of hot water, maybe more if you consider it necessary, it also depends on the rice, and leave it on the fire until the rice absorbs the liquid and is partially cooked. It is important to have enough liquid for the rice grains to absorb the water before the meat coagulates around them and to make a shield, no matter how much liquid we put later in the cooking pot.

Remove the pan from the heat and let the mixture cool before adding it over the minced meat.

Once cooled, mix everything and mix.

Next comes the meticulous part, in which we form the sarmales.

If you have patience, divide the leaf, if not, do as I do and you get a lot of stuffing. We cut the stems of the leaves.

For a whole leaf, I put a spoonful of filling, distributed in the shape of a small. :)

I rolled and stuffed the ends of the leaf.

The idea is that care must be taken with care and delicacy to keep the leaf intact.

In a frying pan, lightly brown the smoke, then put a cup of tomato juice, 2 sheets of flour, a few peppercorns and a few coriander.

I used the crock-pot pot, you use what suits you, the idea is to be a tall pot.

I greased the bottom of the pot with oil, placed a few vine leaves and sprinkled with the tomato sauce.

Between the layers, I put the smoked tomato sauce.

At the end of the high-commitment arrangement (don't judge me too harshly for what my sarmales look like), I poured 400 ml of hot water.

I put it for 4 hours in the slow cooker and then for another 2 in the oven at 160 degrees C.

In other variants: either for an hour on the stove, then in the oven, or directly in the oven, preferably over low heat, to cook slowly, to reduce the juice gradually and the boils not to disturb the work of art.

The sarmales are ready when the meat is done, the puffed rice and the soft vine leaf.

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Book launch & # 8222Raw and vegan diversification & # 8221: October 8 in Bucharest

Let's meet for a cup of tea or coffee, Thursday evening, October 8, 2015, when we celebrate together the launch of the recipe book for younger and older children, called & # 8222Raw and vegan diversification: Tips and recipes for babies and older children & # 8221, appeared at Curtea Veche Publishing. We will have plenty of time to get to know each other better, to connect business ideas, to sit at stories on a comfortable folio with a lot of history and to enjoy goodies and delicacies raw food, organic teas, coffee and selected wines, offered by partners event.

The location of the event

The place where the launch will take place is a space on my soul, namely, Exotique Romania, designated in 2009 and 2012 as a supplier of the Royal House of Romania. Together with it you will be able to discover the richness of exotic and precious furniture plus many other art objects brought from all over the world. The entry is free and the address where we are waiting for you is:

Exotic Romania
Splaiul Unirii no. 96, sector 4 (entrance through Avalansei street)
If you can't find us, you can call the showroom directly:
021.316.96.94, 021.316.88.94, 0723.653.313

Besides all this, I will have with me dear guests as well Izabela Panescu & # 8211 the director of the show "Youth Without Old Age" from Digi24 and Carmen Negoita & # 8211 lifestyle blogger, with whom I will prepare live some recipes from my book. He will not join us Miruna Meirosu, the representative of Curtea Veche publishing house.

Event schedule

  • 18: 00-19: 00 Arrival of guests and free discussions
  • 19: 00-19: 15 Presentation of the volume & # 8222Raw and vegan diversification: Tips and recipes for babies and older children & # 8221, appeared at Curtea Veche Publishing.
  • 19: 15-19: 45 Culinary demonstration with Ligia Pop, with her guests, Carmen Negoitaand Izabela Panescu
  • 19: 45-20: 30 Autograph session and pictures

I look forward to seeing you again!

Video: Crock-Pot Express Multi Cooker, CSC051 (November 2022).