Stuffed

Cut the onion and grate the carrot.

Mix the onion with some salt to soften.

Mix the washed rice with the minced meat, onion, carrot, thyme, dill, paprika, vegeta and pepper.

Wrap the cabbage rolls in sauerkraut sheets and place in a clay pot.

Pour tomato juice or tomato paste with water and simmer, preferably in the oven.

Boil on very low heat for about two hours.


WICKED CABBAGE SHEETS

I will definitely redo them for Christmas, the smell of cabbage and fragrant cakes are never missing, it makes us feel closer to home and loved ones.

  • 2 medium pickled cabbages
  • 1 kg of pork (or mixed, optional)
  • 3-4 tablespoons of oil
  • 2 matching onions
  • 150 g of rice
  • 150 ml tomato broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried dill
  • 1 teaspoon with a pinch of salt
  • Furthermore
  • 100 g smoked ham
  • 200-300 ml of concentrated tomato juice
  • 2-3 bay leaves
  • 2 crackers of dried dill and 1 of dried thyme

Method of preparation sarmale in foil

Heat the oil in a pan and heat the finely chopped onions until soft. Add a little salt, remove the water from the onion, soften it faster and do not burn.

Add the rice and cook for two minutes, until it becomes transparent and absorbs the taste of hardened onions.

Add the broth, salt and other spices, let it boil a little and turn off the heat. If the pan is very roomy you can put the meat over the mixture, if not, put the meat in a large bowl and then the composition in the pan.

Stir carefully so as not to fry, possibly with a spoon until it cools down a bit, then knead well by hand.

Then cut the sauerkraut leaves into pieces, removing the spine. Taste the cabbage before it is too salty or too sour, put it in a bowl with cold water and change the water a few times.

Wrap the sarmalutes as in the video below.

Place on the bottom of the pot the dill crackers, the thyme and the stuffed cabbage. Over each row put concentrated tomato juice, a second bay leaf and a few diced smoked ham.

I had 50 sarmalutes, exactly two rows.

On top I put the chopped cabbage leftovers, tomato juice, smoked ham, bay leaves and I put enough water to cover them.

I boiled them on the fire and then I put them in the oven for 2 and a half hours at 200 ° C. The liquid dropped completely and they smoked smoked on top, they came out great. I ate them with polenta and hot peppers in vinegar. Good appetite !

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


WICKED CABBAGE SHEETS

I will definitely redo them for Christmas, the smell of cabbage and fragrant cakes are never missing, it makes us feel closer to home and loved ones.

  • 2 medium pickled cabbages
  • 1 kg of pork (or mixed, optional)
  • 3-4 tablespoons of oil
  • 2 matching onions
  • 150 g of rice
  • 150 ml tomato broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried dill
  • 1 teaspoon with a pinch of salt
  • Furthermore
  • 100 g smoked ham
  • 200-300 ml of concentrated tomato juice
  • 2-3 bay leaves
  • 2 crackers of dried dill and 1 of dried thyme

Method of preparation sarmale in beef leaves

Heat the oil in a pan and heat the finely chopped onions until soft. Add a pinch of salt, remove the water from the onion, soften faster and do not burn.

Add the rice and cook for two minutes, until it becomes transparent and absorbs the taste of hardened onions.

Add the broth, salt and other spices, let it boil a little more and turn off the heat. If the pan is very roomy you can put the meat over the mixture, if not, put the meat in a large bowl and then the composition in the pan.

Stir carefully so as not to fry, possibly with a spoon until it cools down a bit, then knead well by hand.

Then cut the sauerkraut leaves into pieces, removing the spine. Taste the cabbage before it is too salty or too sour, put it in a bowl with cold water and change the water a few times.

Wrap the sarmalutes as in the video below.

Place on the bottom of the pot the dill crackers, the thyme and the sauerkraut. Over each row put concentrated tomato juice, a second bay leaf and a few diced smoked ham.

I had 50 sarmalutes, exactly two rows.

On top I put the chopped cabbage leftovers, tomato juice, smoked ham, bay leaves and I put enough water to cover them.

I boiled them on the fire and then I put them in the oven for 2 and a half hours at 200 ° C. The liquid dropped completely and they smoked smoked on top, they came out great. I ate them with polenta and hot peppers in vinegar. Good appetite !

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


WICKED CABBAGE SHEETS

I will definitely redo them for Christmas, the smell of cabbage and fragrant cakes are never missing, it makes us feel closer to home and loved ones.

  • 2 medium pickled cabbages
  • 1 kg of pork (or mixed, optional)
  • 3-4 tablespoons of oil
  • 2 matching onions
  • 150 g of rice
  • 150 ml tomato broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried dill
  • 1 teaspoon with a pinch of salt
  • Furthermore
  • 100 g smoked ham
  • 200-300 ml of concentrated tomato juice
  • 2-3 bay leaves
  • 2 crackers of dried dill and 1 of dried thyme

Method of preparation sarmale in foil

Heat the oil in a pan and heat the finely chopped onions until soft. Add a little salt, remove the water from the onion, soften it faster and do not burn.

Add the rice and cook for two minutes, until it becomes transparent and absorbs the taste of hardened onions.

Add the broth, salt and other spices, let it boil a little and turn off the heat. If the pan is very roomy you can put the meat over the mixture, if not, put the meat in a large bowl and then the composition in the pan.

Stir carefully so as not to fry, possibly with a spoon until it cools down a bit, then knead well by hand.

Then cut the sauerkraut leaves into pieces, removing the spine. Taste the cabbage before it is too salty or too sour, put it in a bowl with cold water and change the water a few times.

Wrap the sarmalutes as in the video below.

Place on the bottom of the pot the dill crackers, the thyme and the stuffed cabbage. Over each row put concentrated tomato juice, a second bay leaf and a few diced smoked ham.

I had 50 sarmalutes, exactly two rows.

On top I put the chopped cabbage leftovers, tomato juice, smoked ham, bay leaf and I put enough water to cover them.

I boiled them on the fire and then I put them in the oven for 2 and a half hours at 200 ° C. The liquid dropped completely and they smoked smoked on top, they came out great. I ate them with polenta and hot peppers in vinegar. Good appetite !

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


WICKED CABBAGE SHEETS

I will definitely redo them for Christmas, the smell of cabbage and fragrant cakes are never missing, it makes us feel closer to home and loved ones.

  • 2 medium pickled cabbages
  • 1 kg of pork (or mixed, optional)
  • 3-4 tablespoons of oil
  • 2 matching onions
  • 150 g of rice
  • 150 ml tomato broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried dill
  • 1 teaspoon with a pinch of salt
  • Furthermore
  • 100 g smoked ham
  • 200-300 ml of concentrated tomato juice
  • 2-3 bay leaves
  • 2 crackers of dried dill and 1 of dried thyme

Method of preparation sarmale in foil

Heat the oil in a pan and heat the finely chopped onions until soft. Add a little salt, remove the water from the onion, soften it faster and do not burn.

Add the rice and cook for two minutes, until it becomes transparent and absorbs the taste of hardened onions.

Add the broth, salt and other spices, let it boil a little and turn off the heat. If the pan is very roomy you can put the meat over the mixture, if not, put the meat in a large bowl and then the composition in the pan.

Stir carefully so as not to fry, possibly with a spoon until it cools down a bit, then knead well by hand.

Then cut the sauerkraut leaves into pieces, removing the spine. Taste the cabbage before it is too salty or too sour, put it in a bowl with cold water and change the water a few times.

Wrap the sarmalutes as in the video below.

Place on the bottom of the pot the dill crackers, the thyme and the stuffed cabbage. Over each row put concentrated tomato juice, a second bay leaf and a few diced smoked ham.

I had 50 sarmalutes, exactly two rows.

On top I put the chopped cabbage leftovers, tomato juice, smoked ham, bay leaves and I put enough water to cover them.

I boiled them on the fire and then I put them in the oven for 2 and a half hours at 200 ° C. The liquid dropped completely and they smoked smoked on top, they came out great. I ate them with polenta and hot peppers in vinegar. Good appetite !

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Sarmale in cabbage leaves according to chef Cătălin Scarlătescu's recipe

Chef Cătălin Scarlătescu is one of the most beloved chefs, so it's no wonder that everyone wants to know the recipes that pamper their friends and family. Try Cătălin Scarlatescu's sarmale recipe this year. Here is the trick that Scarlatescu uses for his stuffed cabbage to have a special flavor.

Finely chop the onion, and then put it in a pan to harden until it takes on a slightly golden color and leave it to cool a bit.

"Then we mix it with minced meat, pre-washed rice, thyme, salt, pepper. In the meantime, we choose the most beautiful sauerkraut leaves. We carefully fold the contents. After we have finished making the sarmales, chop the sauerkraut and mix it with the broth ", says chef Scarlatescu.

The star from Chefs with knives admits that his trick is the fact that he puts a generous piece of smoke in the sarmale pot, so that the sarmalales catch a special aroma.

"It's time to put everything in the pot. First we put a layer of cabbage, over which we add a few bay leaves, then we put in the middle a generous piece of smoked meat and we start to put a layer of sarmale. Repeat with a layer of cabbage and a layer of sarmale until we fill the pot. We add water and a little oil, after which we put them in the oven ", the beloved chef also explained.

The sarmales will be left to boil for more than 4 hours, and then they are ready to eat.


Sarmale in cabbage leaves according to chef Cătălin Scarlătescu's recipe

Chef Cătălin Scarlătescu is one of the most beloved chefs, so it's no wonder that everyone wants to know the recipes that pamper their friends and family. Try Cătălin Scarlatescu's sarmale recipe this year. Here is the trick that Scarlatescu uses for his stuffed cabbage to have a special flavor.

Finely chop the onion, and then put it in a pan to harden until it takes on a slightly golden color and leave it to cool a bit.

"Then we mix it with minced meat, pre-washed rice, thyme, salt, pepper. In the meantime, we choose the most beautiful sauerkraut leaves. We fold the contents carefully. After we have finished making the sarmales, chop the sauerkraut and mix it with the broth ", says chef Scarlatescu.

The star from Chefs with knives admits that his trick is the fact that he puts a generous piece of smoke in the sarmale pot, so that the sarmalales catch a special aroma.

"It's time to put everything in the pot. First we put a layer of cabbage, over which we add a few bay leaves, then we put in the middle a generous piece of smoked meat and we start to put a layer of sarmale. Repeat with a layer of cabbage and a layer of sarmale until we fill the pot. We add water and a little oil, after which we put them in the oven ", the beloved chef also explained.

The sarmales will be left to boil for more than 4 hours, and then they are ready to eat.


Sarmale in cabbage leaves according to chef Cătălin Scarlătescu's recipe

Chef Cătălin Scarlătescu is one of the most beloved chefs, so it is no wonder that everyone wants to know the recipes with which he pampers his friends and family. Try Cătălin Scarlatescu's sarmale recipe this year. Here is the trick that Scarlatescu uses for his stuffed cabbage to have a special flavor.

Finely chop the onion, and then put it in a pan to harden until it takes on a slightly golden color and leave it to cool a bit.

"Then we mix it with minced meat, pre-washed rice, thyme, salt, pepper. In the meantime, we choose the most beautiful sauerkraut leaves. We fold the contents carefully. After we have finished making the sarmales, chop the sauerkraut and mix it with the broth ", says chef Scarlatescu.

The star from Chefs with knives admits that his trick is the fact that he puts a generous piece of smoke in the sarmale pot, so that the sarmalales catch a special aroma.

"It's time to put everything in the pot. First we put a layer of cabbage, over which we add a few bay leaves, then we put in the middle a generous piece of smoked meat and we start to put a layer of sarmale. Repeat with a layer of cabbage and a layer of sarmale until we fill the pot. We add water and a little oil, after which we put them in the oven ", the beloved chef also explained.

The sarmales will be left to boil for more than 4 hours, and then they are ready to eat.


Sarmale in cabbage leaves according to chef Cătălin Scarlătescu's recipe

Chef Cătălin Scarlătescu is one of the most beloved chefs, so it is no wonder that everyone wants to know the recipes with which he pampers his friends and family. Try Cătălin Scarlatescu's sarmale recipe this year. Here is the trick that Scarlatescu uses for his stuffed cabbage to have a special flavor.

Finely chop the onion, and then put it in a pan to harden until it takes on a slightly golden color and leave it to cool a bit.

"Then we mix it with minced meat, pre-washed rice, thyme, salt, pepper. In the meantime, we choose the most beautiful sauerkraut leaves. We fold the contents carefully. After we have finished making the sarmales, chop the sauerkraut and mix it with the broth ", says chef Scarlatescu.

The star from Chefs with knives admits that his trick is the fact that he puts a generous piece of smoke in the sarmale pot, so that the sarmalales catch a special aroma.

"It's time to put everything in the pot. First we put a layer of cabbage, over which we add a few bay leaves, then we put in the middle a generous piece of smoked meat and we start to put a layer of sarmale. Repeat with a layer of cabbage and a layer of sarmale until we fill the pot. We add water and a little oil, after which we put them in the oven ", the beloved chef also explained.

The sarmales will be left to boil for more than 4 hours, and then they are ready to eat.


Sarmale in cabbage leaves according to chef Cătălin Scarlătescu's recipe

Chef Cătălin Scarlătescu is one of the most beloved chefs, so it's no wonder that everyone wants to know the recipes that pamper their friends and family. Try Cătălin Scarlatescu's sarmale recipe this year. Here is the trick that Scarlatescu uses for his stuffed cabbage to have a special flavor.

Finely chop the onion, and then put it in a pan to harden until it takes on a slightly golden color and leave it to cool a bit.

"Then we mix it with minced meat, pre-washed rice, thyme, salt, pepper. In the meantime, we choose the most beautiful sauerkraut leaves. We fold the contents carefully. After we have finished making the sarmales, chop the sauerkraut and mix it with the broth ", says chef Scarlatescu.

The star from Chefs with knives admits that his trick is the fact that he puts a generous piece of smoke in the sarmale pot, so that the sarmalales catch a special aroma.

"It's time to put everything in the pot. First we put a layer of cabbage, over which we add a few bay leaves, then we put in the middle a generous piece of smoked meat and we start to put a layer of sarmale. Repeat with a layer of cabbage and a layer of sarmale until we fill the pot. We add water and a little oil, after which we put them in the oven ", the beloved chef also explained.

The sarmales will be left to boil for more than 4 hours, and then they are ready to eat.


Sarmale in cabbage leaves according to chef Cătălin Scarlătescu's recipe

Chef Cătălin Scarlătescu is one of the most beloved chefs, so it's no wonder that everyone wants to know the recipes that pamper their friends and family. Try Cătălin Scarlatescu's sarmale recipe this year. Here is the trick that Scarlatescu uses for his stuffed cabbage to have a special flavor.

Finely chop the onion, and then put it in a pan to harden until it takes on a slightly golden color and leave it to cool a bit.

"Then we mix it with minced meat, pre-washed rice, thyme, salt, pepper. In the meantime, we choose the most beautiful sauerkraut leaves. We carefully fold the contents. After we have finished making the sarmales, chop the sauerkraut and mix it with the broth ", says chef Scarlatescu.

The star from Chefs with knives admits that his trick is the fact that he puts a generous piece of smoke in the sarmale pot, so that the sarmalales catch a special aroma.

"It's time to put everything in the pot. First we put a layer of cabbage, over which we add a few bay leaves, then we put in the middle a generous piece of smoked meat and we start to put a layer of sarmale. Repeat with a layer of cabbage and a layer of sarmale until we fill the pot. We add water and a little oil, after which we put them in the oven ", the beloved chef also explained.

The sarmales will be left to boil for more than 4 hours, and then they are ready to eat.