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Sarmale with smoked meat

Sarmale with smoked meat

To start, clean the onion and finely chop it, put it to harden with a little oil. After the onion has hardened, add the rice that I kept in a little cold water and the smoked meat that I previously cut into small pieces. Let it cook for a few minutes.

Separately, in a bowl, put the minced meat, smoked meatballs with onion, rice, spices and chopped canned tomatoes. Mix until you get a homogeneous composition.

We detach the cabbage leaves from the spine, cut the thick ribs, with the help of a spoon we take the composition, we put in each cabbage leaf, we roll it and we put the ends inside so that the composition does not come out.

In the pot prepared for the cabbage rolls, put a little grease or oil, finely chopped cabbage and place the cabbage rolls. On top of the sarmales we can add chopped sauerkraut and broth. Fill the pot with water and cook for a few hours.

Good appetite!


Supreme test: sarmale

For a long time I was convinced that the sarmale recipe will be the one I will open this blog with. They're so obsessed with stuffed cabbage. Good stuff, that would be a problem. You don't really find such a thing in Bucharest. I was very close, at one point, to make a T-shirt with sarmale and I really wanted to buy my sarmale.ro domain, but without success.

Sarmales are a fundamental part of my culinary education and I have an almost religious respect for them. I ate sarmale dump trucks as a child, in a multitude of variants, so many that I ended up developing quite high sensitivities to all types of sarmale. Unfortunately, the offer of urban restaurants is quite pale compared to what the idea of ​​real, tasty sarmale means. Those sarmale that made this recipe famous all over the world.

There are some very important details, in which I believe a lot and from which the deviation is, in general, very small. And let's face it, we're talking about the sarmales I make, I don't claim to have the formula for the perfect sarmales. No one can claim that, by the way, believe me.

  • the quality of the cabbage is essential. pickled cabbage, necessarily pickled, makes half the final result. it is important that it is not very salty, which means soaking it for about an hour in lukewarm water, and that it tastes good. to eat fresh out of the barrel, to like and want more. I recently bought a cabbage from a store, in addition to the fact that it cost me 16 lei a piece, it tasted slightly canned, rotten, but seasoned with vinegar. do not imagine that this will not affect the quality of the sarmales, even kept for a while in water.
  • I believe more in pork. usually the ratio is 50 to 50. pork with beef. for me the ratio is much higher towards pork and I would have no problem if I used only pork.
  • the bacon must be smoked. don't mess with the kaizer taken from the store or other such nonsense. don't make fun of sarmale. grab them only after you get some real stuffed bacon, kept in the smokehouse behind the yard.
  • the pot is also an important part here. I use a cast iron one, healthy, I would kiss your forehead if you listened to me and invested in something like this, in this life, sometime, but as soon as possible.
  • the sarmale pot can be kept on the fire or in the oven. I combine both options, one hour on low heat, then at least two hours in the oven.
  • there are no sarmale without dill. I know, I know very well that there is a large percentage of unfortunates who do not accept dill in their lives. perhaps, however, the time has come to make peace with this sometimes so unwanted plant. Dill, after so many hours of cooking, will not stand out in the final taste, but, believe me, it will enrich it. That's why I say, maybe you should give it a try, though.
  • put wine to boil. not just wine, but not just water.
  • the more you reheat them, the tastier they will become. that's the magic of sarmales, god help us and let's get to work.

INGREDIENT:

  • one kg of minced pork
  • 300 gr minced beef
  • two finely chopped onions
  • a few slices of well-smoked bacon
  • half a cup of rice, an amount that can be raised to a full cup, I don't see the point, I prefer less rice. which must be washed well in a few waters
  • 3 tablespoons broth
  • 50-100 grams of duck lard, you can find it in stores, look for it, otherwise, if it's not lard, it goes with some oil, but I insist it should be that duck lard
  • chopped dill
  • a few sprigs of fresh thyme
  • freshly ground pepper
  • white wine, dry, about 300 ml, and the rest water, for boiling
  • salt
  • two pickled cabbages, large, size XXL

Fry the onion in a little lard, just enough to turn yellow. Add the rice & don't forget to wash it - lightly fry it and quench it with a little water. Some put a tablespoon of broth next to the fried rice in the pan. I skip this stage, mix the broth with water, a little sugar and pour over the sarmale at the end, when the pot is full. Yes, it's still there.

It mixes with the meat, don't be afraid to use your hand, it's more efficient that way. Put the chopped dill, salt, pepper, a little green thyme and a cup of water. Or come, rather. I put cider. And it was good. Mix all this again.

And here comes another little secret. Which I really care about. From those slices of smoked bacon, which you put among the sarmale, take two or three of them and chop them as small as possible. Mix with the meat. It's not a recipe for dieters, but these are the details that make the difference.

Let the meat rest and take care of the cabbage. By the way, you also drink a little brandy in the meantime, what the hell !, we are human. Remove the spine, then unfold the leaves, one by one and cut the large ribs. How to pack, here I think a beginner would do best with a video. It's more efficient that way. I don't have it, and from everything I've found, I recommend filming here. There are several techniques for packing sarmales, this is the simplest, from what I found. And very good.

Now comes the coolest part, climbing the furniture into the pot. The first layer, on the bottom of the pot, is finely chopped cabbage, fidelity. The slices of bacon follow, these will sit here like a bed for sarmale. Layers in layers. Probably 2-3, depending on the pot. Place the thyme sprigs and duck lard between them, and top with another layer of finely chopped cabbage. Thick enough that the sarmales are almost invisible. Pour the wine and water mixed with the broth and, say, a teaspoon of sugar, but be careful that the liquid level does not exceed the level of the sarmales.

Cover with a lid, put the pot on the fire, and when it starts to boil, the fire becomes small, as small as possible. After an hour, throw the pot in the oven at 150 degrees. After another two hours, it would be good to check the amount of liquid in the pot, but also the first wire. You will then know for yourself whether they should be left or not.


Dietary stuffing

Dietary stuffing they are surprisingly tasty and I say this because usually when we think of sarmale, we automatically think of fatty pork, a little smoked or ribbed bacon for extra flavor and a few tablespoons of sour cream added when I enjoyed it. Well yes dietary sarmalutes they do not contain any of the above goodies, but I guarantee they are absolutely delicious. They were a real surprise for us and I confess without any remorse that I ate about 6 on the first day. With hot peppers!

Because I wasn't sure how to do some dietary sarmale resembling pork sarmales, I got on the phone and called mommy. I told him I needed a stuffing without rice and lean beef. After a short moment of thinking, he gave me the recipe for my aunt, which I implemented, with a few modifications, of course. They turned out so good that I was really pleasantly surprised.

And because I wanted them to be really good, I prepared the sarmalutes in the Romertopf clay pot, purchased from Germany. If you want to make them in a clay pot, you must keep in mind some small aspects related to the use of clay pots.

  • Before use, keep the clay pot completely submerged in cold water for 30-45 minutes. If we use it for the first time, we immerse it in cold water for 1-2 hours.
  • The clay pot is always placed in the cold oven. Otherwise, due to the thermal shock, it might crack and we certainly don't want this, right?
  • My pot is glazed, but the lid is not. That's why I use a little detergent when I wash the dish and for the lid, I use a little baking soda and a toothbrush.
  • After washing the Romertopf dish, let it dry very well and then store it in a dry and ventilated place.

Dietary Ingredient & # 8211 Sarmale

  • 1 large sauerkraut
  • 1 kg of lean beef
  • 2 medium carrots
  • 1 large onion
  • 4 medium tomatoes
  • 1/2 small zucchini
  • 4-6 tablespoons of good quality white wine
  • 50 ml water
  • 2 tablespoons smoked salt
  • salt
  • pepper
  • 1 large red bell pepper
  • fresh thyme
  • peppercorns
  • 100-150 ml of tomato juice
  • the water

Preparation & # 8211 Dietary sarmale

  • As we know, the beef is much weaker than the pork and the stuffing with beef for sarmale must be & # 8222 enriched & # 8221 so that the sarmale does not come out compact and with a not very inviting taste.
  • Mix the minced meat with the carrots, onion, peeled zucchini and seeds, all given through the grater with small holes.
  • Add the grated tomatoes (to grate them without problems, cut the tomato in half, remove the seeds, and then press it on the grater. The remaining peel is discarded).
  • Mix water with wine and 2 tablespoons of smoked salt. If you don't have it, add normal salt to taste. Add this mixture to the cabbage rolls, season with salt and pepper and knead well.
  • Carefully open the cabbage leaves (if the cabbage is too salty or too sour, let it soak in cold water for about 30 minutes or as long as it takes to get the taste we want).
  • Form the sauerkraut and then place them in layers in the clay pot (on the bottom of the pot and between the layers, I put the chopped cabbage). Among the sarmale, we put the pieces of red bell pepper, peppercorns and fresh thyme.

  • Cover the sarmales with a layer of chopped sauerkraut, add a few slices of red pepper, thyme and peppercorns.
  • Mix the tomato juice with about 400 ml of water, and pour it over the sarmale. Pour the water until it starts to show through the top layer of sarmale.
  • Cover the dish with its own lid and put it in the cold oven. After I put it in the oven, I set the oven at 170 ° C and when it reaches this temperature, I set it at 180 ° C.
  • The sarmales are baked in about 3 hours. After 3 hours, we taste a wire and if it is done, we keep them for another 30 minutes, but without a lid, so that they brown nicely.
  • We serve them with Greek yogurt and hot peppers.

These sarmales can also be consumed in the Dukan Diet, starting from the cruise phase.


Method of preparation

Cut the cabbage in half and prepare the leaves, remove the stalks and put the resulting leaves in water to remove salt from the leaves. Separately, cut the onion into small pieces and chop the meat in the car. Mix the minced meat with the onion, salt and put it in a pan in oil to harden it. At the same time we wash the rice and boil it for 15 minutes.


Remove the meat and rice (drain well) and mix them, add a pepper powder, smoked paprika and finely chopped thyme.

We take the ceramic pan and put on its bottom 4-5 finely chopped cabbage leaves, we go to the preparation (wrapping the sarmales) we put the meat in the cabbage sheets and we put them in circles, between the sarmales we put sticks of ribs / smoked bacon). Sprinkle with thyme and add the rest of the smoked ribs. On top we put again 4-5 finely chopped cabbage leaves (or left the whole piece) and add the tomato paste diluted in the soup. Add the soup in which they will boil (water), put it in the oven for 2-3 hours depending on your stove, check before removing them from the oven, leave them to decrease and brown them a little on top. Sarmalele can be served in different forms but with polenta and hot peppers.


Sarmale in smoked cabbage leaves

Stuffed cabbage sour, a recipe that is not missing from the Christmas or Easter table. Even if the Holidays have been around for a long time and no one is making sarmale, I still post the recipe for sauerkraut in sauerkraut leaves for the upcoming Holidays.

I haven't eaten cabbage rolls in cabbage leaves for over 2 years, so this year I was very happy to discover sauerkraut, of exceptional quality, at the new Romanian store opened in Spoleto.

For sarmale that melts in the mouth, it is very important to use sauerkraut with thin sheets and a fatter meat (the fat weakens the sarmales). I always choose meat, it seems to me the ideal piece of meat for sarmale.

What kind of rice is used for sarmale?

Round grain rice is best suited for sarmale. I don't harden it, soak it in cold water for about 30 minutes, rinse it and put it in the minced meat for the sarmale. An important tip for sarmale like at home mom, do not overdo it with rice! I ate in many restaurants sarmale so full of rice that it no longer looked like sarmale with meat. I use 100 g of rice per 1.5 kg of minced meat.

How many sarmales come out of 1.5 kg of meat?

I don't have an exact answer here. I make quite small sausages, about 4 cm, so from 1.5 kg of minced meat, I get about 60-70 pieces. If you make them bigger, let's say you will have around 40 tender and delicious sarmalute.

So, finally I was able to have some sarmale on my Christmas table like at my mother's house! My mother makes some absolutely delicious cabbage cabbage rolls, so I followed her advice and they turned out incredibly tasty. The pictures are not who knows what because the execution of the sarmales took place around 11 o'clock at night when the natural light was gone, so I managed with the light from the hood.


Sarmale moldovenesti

  • 1 / 2kg pork
  • 1 / 4kg beef
  • 1 / 4kg smoked mutton or pork ribs
  • rice
  • onion
  • pepper
  • tomato paste
  • dill

Cabbage should be with thin leaves. Chop the meat. Boil the rice in half, chop the onion finely and cook a little separately. Put everything in a large bowl, mix, add the spices, make small sarmale. Put the smoked ribs to boil.
Put the chopped cabbage, then, in overlapping rows, the stuffed cabbage. Sprinkle with tomato juice, place chopped cabbage on top and bake on low heat. Don't forget to put either cold water or combined with tomato juice over the sarmale. Boil the stuffed cabbage over low heat, in the oven, covered, and, when they are ready, leave the pot without a lid for 10 minutes. The smoked rib is placed on top.
Serve with hot polenta and hot peppers.


Sarmale with stevia

A recipe for sarmale with stevia from: telemea, yogurt, butter, rice, tomato juice, onion and stevia leaves.

Ingredient:

  • 250 g telemea
  • 100 ml yogurt
  • 100 g butter
  • 100 g of rice
  • 300 ml tomato juice
  • 3 onions
  • 1 kg of stevia leaves

Method of preparation:

Scald the stevia leaves and drain them. Peel and finely chop the onion, then fry it in butter. When the onion starts to turn slightly yellow, add the chosen and washed rice.

Leave the mixture on the right heat, until the water drops, leave the rice, then take the bowl off the heat. Fill the stevia sheets with this well-seasoned rice mixture.

Form the rolls like sarmales. (If you have less time, place the ingredients in layers in a larger pan: a layer of scalded stevia leaves, a layer of rice on top, equal in thickness to the first, then stevia leaves and so on until the ingredients run out.)

Put the rolls in a heat-resistant bowl, pour the tomato juice over them and put the bowl in the oven, on the right heat. The stevia sarmales are served hot with yogurt in which you mixed the grated telemeau.


Recipe: Sarmale with meat and sauerkraut

Sarmalele with pork in pickled cabbage leaves and smoked & # 8211 a food that is not missing from the Romanians' table for Christmas or other holidays. I am convinced that all Romanians appreciate sarmales and all housewives know how to prepare them. The difference is the taste, because maybe some people prefer sarmale with green cabbage.

Ingredients for Sarmale with meat in pickled cabbage leaves
& # 8211 1 kg of pork (or a mixture of pork and beef)
& # 8211 300 grams of rice
& # 8211 2 large white onions
& # 8211 salt, pepper
& # 8211 1 teaspoon filled with paprika
& # 8211 2 heads of sauerkraut
& # 8211 a sprig of thyme and dill (dry or green)
& # 8211 300 grams smoked meat or smoked ribs or how it is used in our country
& # 8211 150 grams of oil

Preparation Sarmale with pork in sauerkraut leaves
The sauerkraut leaves are unwrapped, cleaned from the spine and kept a little in cold water, so that they desalinate and are not too sour. If they are too big, they can be cut in half.
Finely chop the onion and fry in oil until lightly browned, then add a teaspoon of paprika. The rice is washed in several waters, drained very well and added over the hardened onions. Bake together for 10 minutes, adding a little water.
The meat is passed through a mincer and then mixed with rice. Season with salt and pepper and knead well.

The pickled cabbage leaves are squeezed from the water, put from the meat composition and the sarmales are formed.

Sarmale preparation with pork and sauerkraut

Sarmale with meat is placed in a bowl in which a layer of chopped cabbage was placed. In the middle of the sarmales is placed smoked meat or smoked quisca, and between the rows of sarmales is placed a sprig of thyme and dill (green or dried).
Cisca is prepared and smoked at home. Before putting the cake in the sarmale, wash it a little with warm water.

Sarmale preparation with pork and smoked meat

Place the chopped cabbage on top again. Prepare water with a little salt and pour over the sarmale to cover them. Put the stuffed cabbage in the oven and simmer for 4-5 hours. Check that the water does not fall too much on the sarmale.

The best sarmale are those cooked in a clay pot and in the bread oven, as is done in the country. I have often had the opportunity to eat sarmale made in the bread oven. But if we don't have a bread oven, at least we can use the clay pot. I always boil the stuffed cabbage in the clay pot.


Pork tenderloin "slightly" spicy

After a shopping session at one of the "local" supermarkets, I came back with a package of what was to be lunch: some pieces of meat of pig (or so it was written on the package). There were more than in the picture, but I converted some of them into frozen white patches for dark days - the habits learned in the Golden Age (heavy inheritance) are not lost like this, with one, with two.

For pork tenderloin which was to be "given for consumption" I immediately proposed a quick approach: browned "like grilled" in a pan paved with non-cubic stone, garnished with a quick rice ready in just 10 minutes. And because only the seasoning with salt and pepper of the meatballs seemed more than trivial to me, I said to come with a splash of color: some pepper (paprika). Not by anyone, but smoked.

I had two containers of smoked paprika, sweet and hot, respectively. Both identical in size, design, color. The only things that could differentiate them were the packaging as the bankers write in contracts less favorable to customers: in the footer of the page, in 6 pts. That is, as seen in the pictures below, pictures taken from the pages of distributors of such products.

Knowing that one of the containers with the paper had emptied, I took the remaining one, convinced that it was the one with sweet Boya. So I generously put on patches, without looking at the pictures on the package.

The rice had started to boil, so I heated the pan and tossed the lightly seasoned flakes with salt, pepper, paprika in it. I didn't put oil, because only the pig had enough bacon.

Everything was OK, until the paper began to smoke. A Champs-Élysées full of yellow vests and gendarmes, or Victoriei Square on August 10, 2018 were perfume in addition to what was unleashed in the kitchen. I instantly remembered the pictures in the old history textbooks in which the recalcitrant peasants were put in a yoke and smoked with hot peppers by the bad boyars. That's while I could breathe and keep my eyes open. However, I managed to understand that I was left alone hot Chilli and from that I had put in abundance.

Eventually, with proper ventilation, the smoke left (partially) the premises without calling the neighbors at 112, as in Vaslui. The flakes were cooked (3 & # 8211 4 minutes on each side, if that still matters), the excess paprika charred, but I was terribly thinking about what the taste would be like, if the smell was as it was.

The life-saving solution turned out to be the wine. Poured into the pan over the meatballs to cover them, lightly boiled over low heat to extract what could be extracted from the capsaicin, and prayers. Many prayers. For about 12 minutes while I kept turning the meatballs from side to side, and I kept the pan covered most of the time. For reasons that are easy to understand.

As long as the extraction process lasted, I quickly made a salad of tomatoes, cucumbers and green onions (all the mess happened in Gustar's month), I drained the rice - to which, apart from the salt in the water in which it boiled, I did not add any more. nothing else, and I spread the plates on the table.

The moment of truth has arrived, waiting for the consort's reaction after tasting the wonderful dish. It wasn't until I found out that it didn't happen that when the metal sodium came in contact with the water, I dared to start eating. I was expecting Death of the Deer (the one with “I eat and cry”), but in the end it wasn't an extraordinarily quick thing, let's say a 6.5 on a scale from 0 to 10. I escaped easily, because I had cooked and with a speed (not speed) of 9.5 some pasta with seafood (do not search in vain on the site, because you will find only the normal recipe, not the spicy one).


Preparation Sarmale with mashed potatoes

The pastry is left to soak in hot water for 2-3 hours. Cook the onion in lard (if we don't want lard-use oil) add the well drained water, add the meat, the scallops and the bacon. Add the spices, the tomato paste and leave it on the fire for another 2-3 minutes, stirring so that it doesn't stick. We clean the cabbage leaves and prepare them as usual for the cabbage rolls. We pack the sarmales that we place in the pot. Between them we will place the smoked bone. Boil over low heat until the filling is cooked.
Serve with or without sour cream.


Video: Sarmale in foi de vita. JamilaCuisine (December 2021).