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Sarmalute post

Sarmalute post

In a saucepan in hot oil, heat the 4 kinds of very finely chopped onions and sugar, after soaking add the roots given on the grater with small mesh, after soaking, add the tomatoes (if not cut , pass them with a fork), broth, 1 glass of water and let it boil for 10-15 minutes, then add the washed and drained rice, spices, finely chopped greens, mix well to homogenize, if it has liquid composition, let it drop for a few minutes , stirring not to stick, finally we match the taste then let the dish cool.

Meanwhile, prepare the pot, put a sprig of thyme on the bottom, cover with finely chopped cabbage, then wrap the sauerkraut, place them in the pot, pour the tomato juice and a cup of water, cover with chopped cabbage and leave in the oven over low heat. almost 1h.

We serve them hot with polenta, but they are best served cold.


Fasting recipes. The most delicious fasting sachets with mushrooms

Fasting recipes: Sarmalele with raisins, a delight

Fasting recipes. Being during Easter Lent, we offer you a recipe for fasting cabbage rolls with mushrooms, wrapped in sauerkraut leaves.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Fasting recipes. Ingredient:

1-2 heads of sauerkraut or sweet cabbage (depending on the size of the cabbage, but also on the quality of the leaves)

500 grams of fresh mushrooms

200 ml. of rice with round grain, washed and beaten

150 ml. of tomato broth

Fasting recipes. Preparation:
Fasting recipes. The leaves are detached from the head of sauerkraut and if the cabbage is too salty, they can desalinate, rinsing in a few cold waters. Carefully cut the thickened ribs on the leaves (ribs that are kept aside) and choose the right leaves that size and quality for the sarmale. From the leaves on the surface of the larger heads, 2-3 sarmales can be obtained.

If using sweet cabbage, clean the cabbage from the wilted leaves on the surface. Boil a large pot of water, after boiling, salt water and cook the whole cabbage for 1-2 minutes. Peel the leaves from the surface, which have become supple after scalding, and soak the cabbage in boiling water again until all the leaves are loose. As necessary, the leaves can be scalded briefly, without being cooked, just enough to be malleable and easy to work with.

Carrots are cleaned and grated on a large grater (I gave them to the robot), celery and onions as well.

Fasting recipes. Heat the oil in a saucepan and add the carrots, celery and onion. Stir a few times and reduce the heat to slowly cook the vegetables for 4-5 minutes.

Finely chop the mushrooms with a kitchen towel (finely chop them) and add them to the vegetables.

Mix well and cook the vegetable mixture for 2-3 minutes, then remove from the heat and match the taste with salt and pepper. Add the chopped dill and thyme leaves (keep 2-3 thyme sprigs aside).

Mix the vegetables well with the greens and add the rice.

Fasting recipes. The composition is homogenized and the stuffing is stuffed, rolling in cabbage leaves and stuffing the ends inside.

For cooking sarmales, a pot with thicker walls or a clay pot is preferable.

Cover the sarmales with the rest of the chopped cabbage, I added the tomato broth, 2 sprigs of thyme and the bay leaves.

Fasting recipes. Pour enough hot water over the sarmales, put the lid on the pot and put the sarmales on low heat. If preferred, they can also be baked.


Fasting recipes. The most delicious fasting sachets with mushrooms

Fasting recipes: Sarmalele with raisins, a delight

Fasting recipes. Being during Easter Lent, we offer you a recipe for fasting sauerkraut with mushrooms, & icircnvelite & icircn pickled cabbage leaves.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Fasting recipes. Ingredient:

1-2 heads of sauerkraut or sweet cabbage (depending on the size of the cabbage, but also on the quality of the leaves)

500 grams of fresh mushrooms

200 ml. of rice with round grain, washed and wilted

150 ml. of tomato broth

Fasting recipes. Preparation:
Fasting recipes. The leaves are detached from the head of sauerkraut and if the cabbage is too salty, they can desalinate, rinsing in some cold water. Carefully cut out the thickened ribs on the leaves (ribs that are kept aside) and choose the right leaves that are the right size and quality for the sarmale. From the leaves on the surface of the larger heads, 2-3 sarmales can be obtained.

If using sweet cabbage, clean the cabbage from the wilted leaves on the surface. Boil a large pot of water, after boiling, salt water and cook the whole cabbage for 1-2 minutes. Peel the leaves from the surface, which have become supple after scalding, and soak the cabbage in boiling water again until all the leaves are loose. As necessary, the leaves can be scalded briefly, without being cooked, just enough to be malleable and easy to work with.

Carrots are cleaned and grated on a large grater (I gave them to the robot), celery and onions as well.

Fasting recipes. Heat the oil in a saucepan and add the carrots, celery and onion. Stir a few times and reduce the heat to slowly cook the vegetables for 4-5 minutes.

Finely chop the mushrooms with a kitchen towel (finely chop them) and add them to the vegetables.

Mix well and cook the vegetable mixture for another 2-3 minutes, then remove from the heat and match the taste with salt and pepper. Add the chopped dill and thyme leaves (keep 2-3 thyme sprigs aside).

Mix the vegetables well with the greens and add the rice.

Fasting recipes. The composition is homogenized and the stuffing is stuffed, rolling in cabbage leaves and stuffing the ends inside.

For cooking sarmales, a pot with thicker walls or a clay pot is preferable.

Cover the sarmales with the rest of the chopped cabbage, I added the tomato broth, 2 sprigs of thyme and the bay leaves.

Fasting recipes. Pour enough hot water over the sarmales, put the lid on the pot and put the sarmales on low heat. If preferred, they can also be baked.


Bean salad

On a fasting day you can quickly incorporate a salad that is as tasty as it is nutritious. Salads of this kind, ie the full ones, must contain proteins, these coming from legumes.

For today I chose one bean salad.

Unfortunately grain it was a bit forgotten and not much cultivated. I remember that as a child, in all the gardens in Bucovina, the grain also took place. It is still found today, but very little.

The salad is simple and can be adapted depending on the number of portions and the ingredients available.

Ingredient:
& # 8211 250 g boiled beans

& # 8211 2-3 tablespoons olive oil

& # 8211 1 tablespoon white wine vinegar

& # 8211 2 tablespoons red onion sprouts

Method of preparation:

The beans are boiled just like beans (ie they are soaked beforehand). You can also use canned beans.

Mix the beans with the washed and finely chopped vegetables.

Add oil, vinegar, salt and pepper to taste.

The salad is decorated with red onion sprouts and served with croutons.


About Moldovan sarmales

How many stories have I not heard about these sarmalute moldovenesti! That they are the best in the world, that they are small (smaller than the little finger) and that only skilled housewives know how to do them, etc. Many of these opinions were issued even by Moldovans, which is why I suspected them of local patriotism. Then I discovered that the Regatans are also ecstatic when they hear about the Moldovan sarmales… OK. Will they be so great and good? I always saw them so reddish, drowned in broth (a typical thing for Moldova), with spices other than ours from Transylvania, not even to my taste.

As with the Moldovan cake - myth or reality? I was ambitious to do it and I was not sorry. It is very fine and tasty - recipe here.


Sarmale of monastic fasting

Some well-made monastic fasting sarmales can be, in some opinions, tastier than those with meat, especially since they are even lighter, not having so much fat. It is said that these fasting sarmales are the ones made in the kitchen of Prislop Monastery by the nuns most skilled in the culinary arts. Learn to prepare them yourself according to their recipe!


Lent sarmale with mushrooms and cabbage, traditional Moldovan recipe

Fasting sarmale with mushrooms and cabbage, traditional Moldovan recipe, old recipe, simple and tasty, peasant recipe from grandparents. The best fasting sarmale. How to make fasting sarmales with mushrooms, with sweet or sour cabbage. Step-by-step video recipe.

The Moldavian grandmother was shocked, the housewife called to all the weddings and events in the village, to cook, and the Dobrogean grandmother (Lipoveanca) was just as good a housewife, she cooked anything from fish. You will realize that I remember the huge cauldrons with Moldovan sarmalute as small as a nail, round as cherries or elongated, fasting or with meat. Or the stuffed cabbage from Dobrogea fish, cooked in the pots on the stove in the summer kitchen. Swallow in sec.

Now, I put pickled cabbage - see the video recipe here , cabbage with thin leaves, fine as silk, only good for sarmale. And if you don't have sauerkraut, no baths, you can make fresh, scalded or even simpler cabbage, frozen cabbage - see here the video how to make it.

Fasting sarmale they are done all year round, especially during fasting periods over the year. Do you realize how good they are with wild mushrooms? With ghebe, hribi, galbiori & hellipIar swallow dry & # 128578


Mix thyme, sumac, turmeric, cinnamon, salt and pepper in a bowl

Heat the olive oil in a pan and sauté the onions and carrots

Add the spices and mix well

Cook for 2-3 minutes and add 400 ml of broth and a little water

Leave for a few minutes, until it drops and give the composition off the heat

Meanwhile, fry the cashew nuts in a hot pan and crush them in a mortar.

After the main composition has cooled, mix it with the lentils

Then add the diced mushrooms, cashews and chopped parsley.

Cut the back of the stevia leaves and scald them a little in boiled water

Drain them, wipe them with water, and when they have cooled, grab them and fold them with the composition.

Place 2 tablespoons of oil and a few stevia leaves on the bottom of the bowl

Make a bed of sarmalute, add a little broth on top and 1 sprig of rosemary

Add a few more stevia leaves on top, another layer of sauerkraut, another sprig of rosemary and last but not least, broth

Put hot water until you cover the last layer of sarmale, put the lid on and put them in the preheated oven at 160 degrees

Check them from time to time to see if they have boiled - stevia boils much faster than vines and sauerkraut

Once cooked, raise the oven temperature to 210 degrees, remove the lid and let them brown for a few minutes.

Serve them with yogurt or cold cream and a little polenta or homemade bread

I advise you to try them. Much lighter and also tastier than the sarmales you have been used to so far.


Ingredients Sărmăluțe in vines with pork

  • 42-50 fresh vine leaves, with an approximate size of 12-15 cm. diameter
  • 1 kg. fatter pork (I chopped pork shoulder)
  • 80 grams of round grain rice, washed in cold water and drained
  • 150 grams of finely chopped onion
  • 1 bunch of finely chopped green dill
  • 1 tablespoon fresh thyme leaves, chopped
  • optional: 1 teaspoon of sweet paprika, as fragrant as possible
  • 2-3 fresh, large, scalded and peeled tomatoes or 150 ml. of thick broth
  • salt and pepper to taste
  • optional: thyme sprigs + bay leaves to add to the boil
  • optional: 1 glass of borscht, if you want a sharp sour taste of the sarmales (the vine leaves are already sour themselves)

Preparation of sauerkraut

Preparation of vine leaves

1. Wash the vine leaves well, in several cold waters, soak them with paper towels (or between two clean cloth towels) and put them in a bowl. Sprinkle 1 teaspoon of coarse salt and add boiling water to cover them. Cover the bowl with a lid or plate and leave for about 10 minutes (how long we take the ingredients for the filling).

Filling

2. For the filling of these sauerkraut in vine leaves, I preferred the "raw" version. I mean, I never hardened onions and rice in oil. I did the same with the recipe for sarmale with sweet cabbage. I thought it was summer, the pork is quite greasy and it really doesn't make sense to load the dish with oil. If you want, you can harden the onion enough to soak in 2-3 tablespoons of oil. Optionally, add the rice, let everything cool and then add this composition over the minced meat.

This time, I just mixed all the ingredients in a bowl, kneading them well with perfectly clean hands and seasoning with salt and pepper to taste (more pepper goes).

Filling the buns

3. One by one, take a sheet of scalded vine. Sit in the palm of your left hand (or right, if you are left-handed) with the side with the most prominent ribs facing up. Take an amount about the size of a walnut from the filling. It is ovalized and placed over the leaf. Following this portioning, I found 43 vines in vine leaves, 6-7 cm. length and 3 cm. diameter.

4. Cover one of the ends of the "sausage" stuffing, folding the vine leaf over it.

5. From the base of the leaf (the place where the tail was) roll the vine leaf with the filling in the middle. Roll the sauerkraut into medium-tight vine leaves so that the rice swells a little when boiled. One of the ends, the one I have already folded, will fix the cord so that it does not come loose. At the other end, the free edges of the vine leaf gently tuck inward.

6. In this way, we will obtain sarmlets in tightly closed vine leaves, which keep their shape very well. Under no circumstances will they dissolve during cooking. Ideally, you should form them as even as possible. Thus, they will be cooked at the same time and will be much more attractive.

Note: these vines in vine leaves are packaged exactly the same as those in pickled cabbage leaves. The technique is the same and if you've never done sarmale before, it may be helpful to watch the video below. It's been years since I made it, the quality of the filming is not great but what is certain is that the technique of folding the stuffed cabbage has certainly not changed.

Cooking sauerkraut

7. I arranged the remaining scalded vine leaves (5 in number) at the base of a pot of the right size. A clay pot in my case, I recommend you to use a pot with thicker walls. On top of them I arranged the 43 wires.

I added pieces of scalded and peeled tomatoes among the vines in vine leaves, which you can replace with broth. I have already specified this in the list of ingredients. If, in addition to the natural sourness of the leaves and the one given by the tomatoes, you want some more sour sarmale, you can add 1 glass of borscht to the boil. I did not add anything other than an extra flavor, ie some sprigs of thyme and 2 fresh bay leaves.

I covered everything with hot water. Be about 2-3 good fingers above the sarmales. I fixed the bundles in vine leaves in their place, putting a flat plate on top with the concave side down. I put them to boil over low heat, under the lid. I boiled them for 2 hours, ie until the vine leaves lost their specific harshness.

Once well cooked, these vines in vine leaves can be eaten immediately. They are good hot or lukewarm (my husband loves them cold). I go with cream, yogurt, dill sauce, whose recipe you can find here or & # 8230 simply. In any variant, they are delicious, so I wish you good work and great appetite!


The ingredients I use in the VEGAN sarmale recipe. From here I got 50 sarmale.

Ingredients

100 gr peppers (red or green)

1 teaspoon pepper (to taste)

1 teaspoon flakes and peppers

100 ml oil for frying

600 gr tomatoes (or tomato juice)

INSTRUCTIONS

  • Boil lentils for 15 minutes, drain and allow to cool.
  • Cook the onions with the carrots and peppers for 2 minutes, then add the mushrooms and let them simmer.
  • Add the rice, boiled water and simmer until all the water is gone.
  • Starting from here, proceed as in the recipe for sarmale with meat

Recipe Video

Argument

After seeing the sarmale recipe with beef and the sarmalute recipe in beef sheets. Today I present a recipe for vegan sarmale with green lentils and mushrooms.

sarmale of post (VEGAN) can be done in many ways. One of the tastiest recipes I've tasted is this. For example. My kids don't like mushrooms or meatless stuffed cabbage rolls. I asked them to try it and they ate it with pleasure.


Video: Buda, Bacău Sarmale de post Rețetă povestită eCULTFOOD (January 2022).