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Because I haven't been able to post my sarmale recipe yet, I'm doing it now, I'm very happy with how I'm doing, although I've been doing it extremely rarely since I've been here because I can't find the right cabbage.

  • We need
  • a large pickled cabbage that we spread in sheets.
  • For the composition I put
  • 1/2 kg of minced pork,
  • 1/2 kg of minced veal
  • 500 grams of chopped smoked kaiser,
  • a cup of rice
  • 2-3 medium onions,
  • a tablespoon of tomato paste,
  • paprika,
  • salt,
  • dried thyme (chopped leaves),
  • little pepper,
  • 50 ml oil.

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Sarmale:

We unfold the cabbage on sheets, we cut the largest ones into 2, the smallest ones remain whole, we only remove the base at the back rib so that we can roll them more easily.

Preparation: finely chop the onion and heat it in oil, then add the meat and rice and spices and tomato paste, mix the composition well and season it well.

With this composition we then fill the sarmales and roll them to the desired size. They are boiled together with pieces of ciolan or smoked ribs, finely chopped sauerkraut and thyme sprigs. The best ones come out cooked in the oven in a clay pot, I boiled them in my Romanian pot.


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 of 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, recipe without fries


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 of 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 sausages, recipe without fries

  • 500 g minced pork
  • 60 g round grain rice
  • 1 or
  • 1 carrot
  • 4 onions
  • 150 ml of 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


Recipe for fasting sarmale in stevia leaves - ingredients and preparation

Ingredient:

  • 4-5 bundles of stevia leaves (you have a few more 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 over medium heat until the rice is puffed, but 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!


Cabbage unfolds into sheets. The small leaves are cut into thin strips.
The sheets are scalded in boiling salted water and kept until soft.
Set aside to cool.

Wash the rice and rice in a few rows of water. It is left to drain.
Peel a squash, grate it and squeeze the juice. Grate the carrot and finely chop the onion. They are fried in oil.

Add a tablespoon of tomato paste, rice and mashed potatoes.
Season to taste with thyme, dill, salt and pepper.

Take a spoonful of rice composition and put it in the cabbage leaf.

See HERE how to pack sarmales.

Continue with the rest of the stuffing.

Finely chopped cabbage is placed on the bottom of the pot and the sarmales are placed, one by one.

Mix water with tomato paste and borscht and pour over the sarmales.

Boil the pot, but you can also make it in the oven. Boil for an hour, an hour and a half over medium heat at first, then over low heat.


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 & # 8230 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 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 had 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!

Recipes

Humorous recipes

#cooking recipes #cooking #petpetics #cumor recipes


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.


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. Do not overdo it with salt because sauerkraut is also salty! 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! 50 kg of minced meat come out of 1 kg of minced meat. I used 500 g of minced meat, I obtained 25 medium sarmale.


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.



Comments:

  1. Corrin

    Thanks for the blog, everything was done very competently. Still, stand-alone is better than livejournal and others.

  2. Nixen

    The intelligible message



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