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Sarmale in cabbage leaves

Sarmale in cabbage leaves

The meat is washed, drained, cut into pieces and passed through a mincer. Peel an onion, finely chop and sauté in oil or simmer in a little water. Add the chosen and washed rice, very finely chopped bacon, equally finely chopped smoked ribs and added over the onion. Let it soften and become glassy, ​​towards the end we put 2 tablespoons of broth. Leave to cool then mix with the meat.

With this resulting composition we will wrap the sarmalutes.

In the meantime, we prepare the leaves with which we will wrap the sarmales. Peel a squash, grate it and add 1 tablespoon of vinegar. Allow to cool slightly, clean the ribs and roll in the stuffing. Lay a few sheets on the bottom of the pot, dry dill, thyme, then place the sarmales in concentric circles (starting from the edge to the center, on the first row and from the center to the edges, on the next ones). Spread more cabbage leaves on top. Boil the borscht and pour over the stuffed cabbage, fill with boiled water, until well covered. Let it simmer for 30 minutes on the stove, then put it in the preheated oven for 2 hours and 45 minutes, to reduce it well. Towards the end we add 100 ml of white wine over the sarmalute.

Good appetite!


How to make stuffing for sarmale?

I prepared my rice and finely chopped the onion. I salted and peppered the minced meat well.

In a pan, sauté the onion with a little oil (1/2 tablespoon) and a pinch of salt and add the rice. We hardened them together for 2-3 minutes, without browning them. I put the pan aside and left it to cool.

I also chopped dill and green parsley.

In the bowl of minced meat I put a drop of thyme as well as chopped greens and rice with onions (cooled). I kneaded everything well with my hands.


Sarmale in pickled cabbage leaves

Sarmalele is an extremely tasty traditional Romanian dish with which we have been noticed countless times. A complete, extremely tasty dish, prepared by housewives in a lot of ways. Below we tell you the recipe for sauerkraut in sauerkraut! Here's what you need to make the best stuffed cabbage.

How to make sauerkraut in sauerkraut!

1. The cabbage is broken into sheets, washed, left to desalinate and desecrated, if necessary, then cleaned of stalks and placed the sheets that look best on a plate. Cabbage leaves that are not suitable for stuffing, chop finely.

2. Meanwhile, fry the finely chopped onion a little in a hot pan with oil, add the well-washed rice in hot water and drained, fry together for 1-2 minutes, stirring constantly. Then add 2-3 tablespoons of tomato paste and quench everything with 1 glass of water. Now let it boil uncovered until the rice starts to swell and the sauce starts to drop. Leave to cool, and then this composition mixes well with minced meat, salt, pepper, thyme, paprika.

Now we start preparing the sarmale recipe in sauerkraut!

3. Fill each cabbage leaf with a teaspoon of the composition and roll the sarmales gently so that they do not come loose when cooked.

4. Finely chop the cabbage and mix well with a tablespoon of oil, the rest of the tomato paste and spices.

5. In a saucepan with a thicker bottom, first place a layer of chopped cabbage, then arrange the stuffed cabbage in layers, leaving a circular gap in the middle, which is filled with chopped cabbage.

Sprinkle chopped cabbage on top. Pour 2-3 glasses of heated water, cover the pan with a suitable lid and bring to a boil over low heat. The sauerkraut in pickled cabbage leaves is left for a few hours, twisting the pan from time to time, so as not to catch the bottom stuffing and smoke.

6. When cooked, put the sarmales in the oven to brown nicely.

The recipe for sauerkraut in sauerkraut is ready!

Sarmale in pickled cabbage leaves

Sarmalele are served hot or cold with cream and greens!

3 / 5 - 4 Review (s)

Sarmale in pickled cabbage leaves

Sarmalele is an extremely tasty traditional Romanian dish with which we have been noticed countless times. A complete, extremely tasty dish, prepared by housewives in a lot of ways. Below we tell you the recipe for sauerkraut in sauerkraut! Here's what you need to make the best stuffed cabbage.

How to make sauerkraut in sauerkraut!

1. The cabbage is unwrapped in sheets, washed, salted and desecrated, if necessary, then cleaned of stalks and placed the sheets that look best on a plate. Cabbage leaves that are not suitable for stuffing, chop finely.

2. Meanwhile, fry the finely chopped onion a little in a hot pan with oil, add the well-washed rice in hot water and drained, fry together for 1-2 minutes, stirring constantly. Then add 2-3 tablespoons of tomato paste and quench everything with 1 glass of water. Now let it boil uncovered until the rice starts to swell and the sauce starts to drop. Leave to cool, and then this composition mixes well with minced meat, salt, pepper, thyme, paprika.

Now we start preparing the sarmale recipe in sauerkraut!

3. Fill each cabbage leaf with a teaspoon of the composition and roll the sarmales gently so that they do not come apart when boiled.

4. Finely chop the cabbage and mix well with a tablespoon of oil, the rest of the tomato paste and spices.

5. In a saucepan with a thicker bottom, first place a layer of chopped cabbage, then arrange the stuffed cabbage in layers, leaving a circular gap in the middle, which is filled with chopped cabbage.

Sprinkle chopped cabbage on top. Pour 2-3 glasses of heated water, cover the pan with a suitable lid and bring to a boil over low heat. The sauerkraut in pickled cabbage leaves is left for a few hours, twisting the pan from time to time, so as not to catch the bottom stuffing and smoke.

6. When cooked, put the sarmales in the oven to brown nicely.

The recipe for sauerkraut in sauerkraut is ready!

Sarmale in pickled cabbage leaves

Sarmalele are served hot or cold with cream and greens!

3 / 5 - 4 Review (s)

Sarmale with rice in cabbage leaves

ingredients: 250 grams of rice, a carrot, two onions, a tablespoon of tomato paste, a liter of borscht, a tablespoon of vinegar, salt, pepper, parsley and chopped green dill, a sweet cabbage, optional two or three tablespoons of oil.

How to prepare: Finely chop the onion and fry in oil or simmer with a little water. Add the washed rice and the carrot given through the small grater. Pour a little water and bring to a boil. Add the tomato paste mixed in two tablespoons of water, salt, pepper. When the stew has dropped and the composition is bound, remove from the heat and mix the chopped greens. The cabbage leaves are peeled off the back and scalded in salted water and a tablespoon of vinegar. Leave to cool and wrap the stuffing in the sarmale. Spread a few cabbage leaves on the bottom of the pot, then place the stuffed cabbage. Spread more cabbage leaves on top. The borscht is boiled separately and poured into the pot. Top up with warm water to cover. Let it boil, over low heat, for three quarters of an hour. Then put in the oven for another two hours.

(Corneliu Ciocan)


Sarmale in cabbage leaves & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

The sarmale recipe is indispensable for any holiday, but especially for Christmas and Easter. As a child, my grandmother made the best sarmale in the world. Big as a fist, fragrant and extremely tasty. Serve them with hot polenta and pepper and they were wonderful. Because I really like it, I thought I would show you step by step my recipe stuffed cabbage inherited from grandma. Of course I modified it to my liking, so I can show you my own version.

I made a version with beef because my husband and I don't eat pork. In addition, I want to show those who believe that beef sarmales are dry and tasteless, that they are sorely mistaken. Beef sarmales are extremely tasty, juicy and much lighter for the stomach than those made from pork. But the secret is to buy half the fatter meat and half the lean meat.

Usually Romanians have a bad opinion about beef and avoid using it. I always hear that the beef is hard, it's fairy, it's not fat, it's dry. The truth is that we do not know how to choose beef and we avoid it for no reason. For sarmale, choose the neck of the beef, which is fatter and the flesh, which is weaker. Mix them and you will get the perfect meat for this recipe. Grandma always cooked onions and rice with the broth, so my mother and I do the same. I don't fry onions or burn them. I'm just waiting for it to soften and decrease in volume. Pickled cabbage is very important in sarmale.

It can make the difference between a good recipe and a disastrous one. In our family, my father puts the best pickled cabbage. It's perfect every year. Perfectly pickled, neither too sour nor too salty. In any case, taste the sauerkraut. If it is too sour or too salty you can leave it in cold water for a few hours. I like to cook sarmales in the oven, but they can be cooked without problems on the stove. All you have to do is boil them over low heat, watch them and add water if necessary. Serve the sarmales with polenta, sour cream and hot peppers! They will be perfect, I assure you!


Steps to prepare

1.) Sweet cabbage is pre-scalded in salted water to which, to sour cabbage, we can add two tablespoons of vinegar.

2.) Add the minced pork to a preheated pan and cook over medium heat until the liquid in the meat decreases.

3.) Peel the onion and cut it into small cubes and then add it to the pan with the minced meat together with the paprika, organo and dried thyme.

4.) Add about a cup of tomato broth and well-washed rice then take the pan off the heat and let our sarmale composition cool.

5.) Roasted and cooled cabbage leaves we can remove the thicker ribs so we can wrap them better. If the cabbage leaves are too big or if we want the cabbage rolls to be smaller we can cut the cabbage leaves in two.

6.) Put the cabbage leaf in the palm, take the meat with a spoon and roll the cabbage leaf around the meat, taking care to cover the ends of the cabbage with cabbage.

7.) Prepare the pot in which we will add the stuffed cabbage by adding a few slices of bacon or a tablespoon of oil and a few whole cabbage leaves to the bottom of the pot.

8.) The prepared sarmales are added to the pot in a circular shape in two or three layers. I prefer to leave room in the middle of the pot to add a few pieces of smoked ciolan to give a smoky aroma to the sarmales, in the middle of the pot we add two bay leaves.

9.) On top of the sarmales add a layer of chopped cabbage and seasoned with salt, pepper and thyme over which we add the remaining broth. If necessary, fill with water until it covers the sarmales - I used the water in which I previously boiled the smoked ciolan.

10.) Cover the pot with a lid and simmer for about an hour or until the meat and rice are cooked through.


1. For starters, we clean and wash the sheets cabbage. Leave in cold water for about 2 hours so as not to be too sour. We choose cabbages that have softer leaves.

2. In a frying pan, harden onion until it turns golden. It adds carrot chopped in a blender or put on a large grater, and when it has softened, add the 2 tablespoons of broth. Leave for another 3 minutes, remove the pan from the heat and leave the composition to cool.

3. In a large bowl, mix the sarmale. It adds pepper chopped small cubes, parsley, minced meat, rice (after being left to soak for 5-10 minutes), the mixture onion and carrot cooled well, salt, pepper to taste thyme, dill and a teaspoon of sweet Boya. Optionally, 1-2 can be added eggs for a better bound composition, but not mandatory. Mix well and prepare the cabbage leaves to make the sarmales.

We know that there are very skilled housewives among us who do things exactly the right way, but for those who are not so experienced in the art of stuffing and need a little inspiration before they start folding, I asked my mother to show us step by step how he does them.

Patiently, we repeat the process with each one until our fingertips wrinkle and we get a large and beautiful platter with cabbage rolls ready to be put in the oven.

4. We are preparing the pot in which the sarmales will boil. We place it on the bottom of the vessel cabbage leaves and a few threads of thyme dry. The cabbage will take care that the sarmales do not catch or burn.

5. Put a layer of cabbage, a layer of cabbage chopped and another layer of sarmale. We put a few grains on top pepper, 3-4 Bay leaves, and in a bowl mix a cup & # 8211 two of the water, in which we dissolve 2 tablespoons of broth. The sarmales should be almost covered with water, about 3 fingers below. The rice needs water to boil. At the end we cover the sarmales with cabbage leaves and put the lid of the vessel (either aluminum foil).

6. Put the dish in the oven for about 2-3 hours at 160 degrees. It is good for the stuffed cabbage to boil for as long as possible at a lower temperature. This way the sarmales will not fall apart and will have much more flavor.

I served the cabbage rolls with greasy cream and garnished them with the chopped cabbage that I put to boil between the cabbage rolls. Good appetite and increase in cooking!


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.


Video: Sarmale in foi de varza. Sarmale pas cu pas. JamilaCuisine (December 2021).