Mix the meat with the washed and well drained rice, with a finely chopped onion, salt, pepper, thyme and dill. Homogenize the composition well cabbage and rests.
Bring salt water to a boil. Cut the back of the cabbage and put it in boiling water. Leave it to boil for about 15 minutes or until we notice that we can easily peel the leaves. Be careful not to break! I think it also depends on the variety of cabbage…
Loosen suitable leaves and fold cabbage. The rest of the cabbage is finely chopped.
Chop the other onion as well, and fry in oil with the sliced sausages for a few minutes. Set aside from the heat and distribute the chopped cabbage, then place the sauerkraut nicely. Sprinkle thyme on top and add sprigs of dried dill, bay leaves and peppercorns. Cover with water and put in the oven, filling as many times as needed. When they are almost ready, add the diced tomatoes and then let them cool well.
serve cabbage hot, with polenta and hot peppers!
Monastery recipes for the feast of the Nativity
On Christmas Eve, Christians prepare, according to tradition, to welcome the Nativity. It is time to cook for the holiday meal, including at the monasteries. In many of these places, meat dishes are not prepared, but with the prayer on their lips and the joy of approaching the Nativity of the Savior in the soul, the nuns make delicious fish dishes. Wonderful sweets come out of their hands. With great love, they shared some recipes with us.
With her apron fastened and ready for work, Mother Ecaterina from the kitchen of the Monastic Trapeze of the Patriarchal Cathedral inside the Archdiocese of Bucharest thinks, in the blink of an eye, of a Christmas menu, as simple as it is tasty: as an appetizer - tuna salad with mayonnaise the main course - peach stuffed with vegetables and dessert cakes - `the diapers of the Lord. And the nuns from Pasărea Monastery will have fish on the Christmas table.
Tuna salad with mayonnaise
Ingredient: 5 carrot roots, 2 parsley roots, 1 celery root, 1 kg of potatoes, 250 grams of pickled cucumbers, a jar of 400 grams peas, canned tuna. 6 eggs are needed for mayonnaise.
Boil the vegetables, and after cooling, clean and cut into small cubes. Peel a squash, grate it and cut it into cubes. Drain the peas and mix with the vegetables, pickles, canned tuna and mayonnaise. Add, to taste, salt and ground white pepper.
Mayonnaise - Boil 3 eggs, and after they cool, peel them. The boiled yolks are mixed with the raw ones, salt is added to taste and the mixture is continued, while the oil is poured "in the rain" gradually until the mayonnaise is ready. If it hardens, you can put juice from a lemon and 1-2 tablespoons of mustard. Stop a few tablespoons for garnish, then mix the other side with the salad.
Pike stuffed with vegetables
Ingredient: 1 suitable pike, 2-3 onions of the right size, 2 carrots, 1 parsley root, green dill, paprika, ground white pepper.
The pike is cleaned, washed and peeled off, starting from the head, taking care not to break the skin.
The vegetables are cut into slices, hardened and cooled. The meat removed from the fish is deboned and passed through the mincer together with the vegetables and garlic. Add salt to taste, pepper, paprika, chopped dill, 1-2 eggs, 2-3 tablespoons of semolina. Mix all together and fill the pike, starting from the tail to the head, including the head, then sew and put in the oven in a tray lined with baking paper. Separately make a sauce of 250 ml of white wine, 150 ml of water, 1 tablespoon of sugar, salt to taste, 250 ml of tomato juice or 2-3 tablespoons of tomato paste. Homogenize, pour into the pan and put in the preheated oven at 150 degrees for 50-60 minutes. During baking, sprinkle with sauce from time to time. It can be served both hot and cold, as an appetizer or as a base.
The Lord's diapers
Ingredient: 500 g flour, a pinch of salt, water (125-150 ml).
For the syrup: honey or sugar, water (set the amount according to preference), rum and vanilla essence, orange peel and lemon.
For the filling: 500 g ground walnuts, vanilla-flavored powdered sugar, lemon and orange peel.
From flour, water and a little salt, make a dough like bread, but unleavened. On a board are very thin sheets that are baked on a hob or on a Teflon tray. After baking, they are left to dry for 24 to 48 hours, then they are usually filled the day before Christmas Eve (because they are served on Christmas Eve). From water, sugar / honey, rum and vanilla essences, lemon peel, orange, make a syrup that is heated, then fill the cakes with vanilla sugar, lemon peel, orange.
Syrup the cakes and place on a plate, then sprinkle the walnut mixture and do so until they are all filled. Cover with foil and let cool. They are served as a dessert.
Ingredient: a 2-3 kg carp, two fish fillets, 300 g walnuts, 2 eggs, chopped parsley.
Mix the fish meat (fillets) well with the walnuts, eggs and parsley. Add salt and fill the carp with this composition. Grease a pan with oil, put the carp and put in the oven for 30 minutes.
Sarmale with meat in cabbage leaves
For those who prepare in their households and meat dishes we have collected from the famous traditional recipes a sarmale recipe:
Sarmale ingredients in sweet cabbage leaves: 1 kg minced pork 110 grams rice 3 bay leaves 2 onions 100 g broth / tomato or tomato paste 1 large cabbage sweet pepper 1 tablespoon salt dill thyme.
Method of preparation: The cabbage is pre-scalded in salted water. Choose pork (leg, rib, neck) and pass it once through the mincer. The minced meat is mixed with the cleaned and washed rice in a few waters, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water.
The cabbage leaves are cut by selecting the pieces in which the meat can be packed. Place the cabbage leaf in the left hand, close to the wrist, place some meat and roll the cabbage leaf. 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 (oil) over the last layer of sarmale. The smoker sits among the sarmale, as do the dill, bay leaves and thyme. After boiling for the first time, the sarmales are left to simmer for 2 hours.
Sarmale with sweet cabbage
Give 1 kg by car. pork, or mixed, beef and pork, and the core from a thick slice of bread, soaked and squeezed well. Separately brown in lard 2 medium onions finely chopped when the onions begin to turn yellow, add 2 tablespoons of pickled and washed rice. Let the rice simmer, quench with a little water, then mix with the meat, add finely chopped greens, salt and a pinch of pepper. The leaves are unfolded from a beautiful head of cabbage. Cut the spine from each and scald with borscht, holding them until soft. Cut the leaves into suitable large pieces, with which we wrap the meat for the sarmale. True Moldovan sarmale is as small as a walnut. Cabbage left unused in sarmale is cut like thicker noodles. Put a layer of cabbage in the pan, then place the stuffed cabbage next to each other and a second row, if we have more. Slices of tomatoes can be placed between the rows. Place another layer of chopped cabbage on top. Put a few tablespoons of borscht, boiled aside, strained and folded with water, so as not to be too sour. Add a little tomato or pepper broth, and a good tablespoon of lard. Bring to the boil on the machine, then put in the oven, on the right heat, and keep until the juice decreases as much as necessary. Sarmales are much better heated, that's why it's better to be made overnight.
Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest
Five recipes for Easter fasting
The Easter holidays are fast approaching. For Catholics, Easter falls on Sunday, April 4, while the Orthodox celebrate the Resurrection of the Lord on May 2, 2021. Until then, however, Romanians are fasting and thinking about all kinds of dishes that do not contain meat or dairy foods.
- a medium-sized cabbage
- a finely chopped onion
- 150 grams of tomato juice
- two tablespoons of broth
- 300 ml of water
- two tablespoons of oil
- spices to taste
Chop the cabbage with a very sharp knife. Then put the cabbage on the fire in a saucepan to heat a little. Next you will add the onion, which you leave to harden. Add the cabbage and leave on the fire until soft. Put the tomato juice, broth and water. Mix everything well and leave the food on the fire for 30 minutes. Add salt and pepper, and for a book-like presentation, garnish the plate with chopped dill.
- one kg of mushrooms
- four onions
- a small head of garlic
- red and green bell peppers
- 250 ml of tomato juice
- a small glass of water
- four or five tablespoons of oil
- paprika, salt, pepper
- a bunch of dill
For starters, garlic and onions should be washed, cleaned and diced. Then, in a saucepan, add oil and put the vegetables on the fire, not long, just five minutes. Next, the pepper is washed, cleaned and diced, as are the garlic and onion. Add the chopped pepper to the container on the stove for 10 minutes.
Next you will add the tomato juice and water, and then you will season the food with paprika, salt and pepper. Put the pan in the oven for 20 minutes until you get a thick sauce. For a more eye-catching look you can sprinkle green dill. Good appetite.
If you like it, share it with your friends!
3 cabbages of about 750g each
1kg minced pork
1 sachet of lamiae salt
Salt, pepper, paprika to taste
A bunch of dried dill
3 bay leaves
1l 1/2 apa
Method of preparation:
Peel an onion, finely chop and fry in oil. When the onion becomes glassy, add a teaspoon of paprika and mix. When the onion is of sufficient quality, add the rice and leave it on the fire for about another 2 minutes.
Put the minced pork in a bowl, add salt and pepper to taste and mix. Over this composition add onion and rice hardened and cooled, previously, mixing the composition until smooth.
In a pot, put 2 liters of water, salt to taste and put it on the fire until it boils. In this juice we burn the raw cabbage leaves. We put them one by one in the water and leave them until they become soft enough to roll the wire.
To fill the sarmales, we can use either whole cabbage leaves, or if they are too big we cut them in half. Spread the leaf on the chopper, put a spoonful of filling on the leaf and then wrap the wire. The wire does not necessarily have to be packed at both ends, the filling does not spread if we pack it only at one end.
Put the dried dill in two cabbage leaves and roll it.
We cut the remaining cabbage leaves into small pieces.
We put the tomatoes on the grater.
In a pot large enough for the amount of sarmale we are preparing & # 8211 in this case we needed a 5 L pot - we put the bottom of the pot in oil then we put the finely chopped cabbage, over we add the rolled dill in the sheets cabbage, bay leaves and roasted tomatoes. Over all this we start to put the stuffing.
Sprinkle a layer of finely chopped cabbage over the sarmales.
Prepare the juice in which the sarmales are boiled in 2 l of water, 2 tablespoons of salt and a teaspoon of lemon salt. Pour this juice over the sarmale, in the pot and put them to boil on the right heat for about 2 hours.
We can serve the sauerkraut with sour cream and polenta.
Mamaliguta is prepared this way. We put 1l ½ of water in a pot, salt to taste and when the water starts to boil we add the malai in the rain. Stir continuously with a fork or a wooden spoon, so that it doesn't stick. Let it boil for about 20 minutes. Towards the end of the boiling process, if in some cases we want to obtain a very fine and creamy polenta, we put the blender in the pot with polenta - while the polenta is still boiling - and mix until we notice that it becomes creamy. .
The complete recipe, in pictures, can be downloaded here: Sarmalute in cabbage leaves (PDF format)
Sweet Cabbage Sausages - Recipes
I think it's no secret that I like sarmales crazy! This time I tried a new recipe & # 8230. Namely & # 8230. I preferred to fold them into sweet cabbage leaves. The tomatoes gave a little sour. The result & # 8230.delicious!
- 500 g minced pork
- 1 small cabbage
- 2 onions
- 2 smoked sausages
- 1 cup rice
- ground pepper and berries
- dried dill
- dried thyme
- 2 bay leaves
- 1 small can of diced tomatoes
Method of preparation
Mix the meat with the washed and well drained rice, with a finely chopped onion, salt, pepper, thyme and dill. Homogenize well and leave to rest herunterladen.
Bring salt water to a boil. Cut the back of the cabbage and put it in boiling water. Let it boil for about 15 minutes or until we notice that we can easily peel the leaves of herunterladen. Be careful not to break! I think it also depends on the variety of cabbage & # 8230
Loosen suitable leaves and fold the cabbage rolls. The rest of the cabbage is finely chopped herunterladen.
Chop the other onion as well, and fry in oil with the sliced sausages for a few minutes. Remove from the heat and spread the cabbage chop, then place the herunterladen cabbage. Sprinkle thyme on top and add sprigs of dried dill, bay leaves and peppercorns. Cover with water and put in the oven, filling as many times as needed. When they are almost ready, add the diced tomatoes and then let the herunterladen drop well.
Serve hot, with polenta and hot peppers!
For the slightly sour taste, for those who prefer, you can use borscht combined with herunterladen water.
Sarmale with sweet cabbage and pork
I'm sure I'll try it too, only I'll put dill in place of parsley!
Did you forget we're fasting? You are still a heretic!
In which area of the country are such sarmale eaten? Or is it an invention of yours? I have never heard of cabbage rolls in cabbage leaves, be it sweet, with carrots, peppers and parsley. I also made sarmale with sweet cabbage, but apart from the fact that I scalded the cabbage leaves in salted water and boiled them with borscht, I didn't change anything from the normal composition of sarmale so as not to change their taste. and not knowing what to eat. And by the way: the pork pulp is not added to the sarmale composition because it is too weak and even if you put rice and kaizer, bullets will still come out. The best is the pork belly not too fat and supplemented with a little smoked bacon and not kaizer because it does not taste smoked.
4 recipes for a crispy cabbage. Keep them you will need them!
Cabbage salads are rightly considered the most popular, quick and easy to prepare appetizers. That's why we offer you a selection of the most successful cabbage salads, which will surely complete your menu, especially on frosty winter days. We recommend that you keep these cabbage salad recipes, because they are really delicious. Each of these salads can be served with meat, fish or fasting dishes. We assure you that these dietary salads will be appreciated by all!
Recipe no.1 & # 8211 Cabbage salad "Autumn" for winter
& # 8211 1 kg of sweet peppers (tomatoes)
& # 8211 4 tablespoons salt (topped)
METHOD OF PREPARATION
1. Peppers, onions and cabbage should be chopped straw. The carrot should be grated. Mix all the ingredients. Add the sugar, salt, vinegar, oil and mix all the ingredients well again. Put the salad in jars lightly by pressing the cabbage with your fist. After 3 days, close the jars with lids and put them in the fridge. The salad keeps well for a long time without changing its taste.
Recipe no.2 & # 8211 Cabbage salad
METHOD OF PREPARATION
1. Carrots should be cleaned, washed and grated. Cucumbers should be washed and cut. The cabbage should be cut into straws, and the onion should be cut into thin slices. The peppers are cleaned and then cut into straws. Cut the tomatoes into thin slices. Finely chop the parsley and mix all the ingredients in a large bowl.
2. Prepare the marinade. Mix the oil, sugar, salt and vinegar. Pour this marinade over the vegetable salad. Once again, mix the salad and spread it in jars. Salad jars must be sterilized: 1 l jars are sterilized for 30 minutes, 0.5 l jars are sterilized for 15 minutes. Close the jars with metal lids, turn the jars upside down and cover them with a thick duvet. From this amount of ingredients will come 7 jars of 1 l of salad.
Recipe no.3 & # 8211 Cabbage salad "Spring"
METHOD OF PREPARATION
Grate the cabbage through the cabbage grater. Grate the carrot through a large grater. Cut the cucumber and straw pepper and mix all the ingredients. Put the salad in a 3 l jar and fill the jar with marinade.
INGREDIENTS FOR MARINADE
& # 8211 1 tablespoon 70% vinegar essence
For a 3 l jar with cabbage salad 1 l of marinade is enough. Before serving the salad, pour a little vegetable oil over it and add sliced onions. Store the marinated cabbage salad in the refrigerator. Don't make a lot of salad at once, you can always make a fresh portion.
Recipe no. 4 & # 8211 ”Cabbage”
& # 8211 a few black peppercorns
METHOD OF PREPARATION
1. The cabbage head must be cut into several large pieces, the beets are cut into rounds. Peeled garlic should be cut into small pieces. In a saucepan arrange the salad in layers, alternating pieces of cabbage, beetroot slices, chopped garlic, hot pepper pieces and black peppercorns. The salad pan should not be filled to the brim. Leave 5 cm of free space up to the edge of the pan.
2. In another saucepan, boil the water with salt. The brine should be a little saltier than the usual taste of the soups you prepare. Pour the hot brine over the layered vegetable salad. Place a turned plate over the salad and cover the pan with a lid. The cabbage will be ready in 4-5 days.
Four simple and tasty sweet cabbage recipes!
Today, you will find out what you can prepare from the most common sweet cabbage: new salads and more! The recipes are simple and tasty!
1. Sweet cabbage salad - tasty and filling, perfect as a garnish for dinner with meat dishes.
-6 quail eggs (or 2 hens)
-2 tablespoons olive oil
-1 tablespoon of lemon juice
-salt and black pepper - to taste.
METHOD OF PREPARATION:
1.Cut the cabbage faithfully, transfer it to the salad bowl and rub it lightly with your hands to make it softer.
2.Cut the cucumbers into short straws and the green onions - small pieces.
3.Add corn and boiled eggs cut into quarters.
4. Garnish the salad with olive oil and lemon juice, then season with salt and black pepper and mix.
2. Baked cabbage meatballs - you will be amazed at how delicious they are!
-1½ tablespoon of oat bran
METHOD OF PREPARATION:
1.Cut the cabbage into very small pieces, as small as possible.
2.Mix the minced meat with the cabbage.
3. Beat the egg with a fork, add the cheese and mix until smooth.
4.Add the egg mixture to the bowl with the minced meat, then add the chopped dill, salt, black pepper and granulated garlic. Mix all the ingredients very well.
5. Incorporate the oat bran and mix.
6. Line the tray with baking paper or Teflon foil, form the meatballs with wet hands and bake them in the preheated oven to 180 ° C for about 30 minutes.
3. Salad with cabbage and chicken breast - the only good option for a light dinner
-2 tablespoons olive oil
-1 tablespoon of lemon juice
-1 teaspoon of French mustard
METHOD OF PREPARATION:
1.Cut the chicken breast into small pieces, add 2 tablespoons of soy sauce and let the meat marinate for 15 minutes.
2.Cut the cabbage finely, add a little salt and rub it a little with your hands to make it more juicy.
3.Add the tomatoes cut into quarters.
4. Transfer the meat with soy sauce to the dry and hot pan and fry for about 10 minutes, until it is ready. Add it hot to the salad bowl.
5. Mix olive oil with lemon juice, mustard, French mustard and honey.
6. Garnish the salad and mix.
4. Pie with sweet cabbage - for those who do not like the stuffed cabbage filling
For the dough:
-100 gr of kefir, yogurt or sour milk
-75 gr of fermented cream or skim yogurt
-1 teaspoon of baking powder
For the filling:
-green (dill, green onions).
METHOD OF PREPARATION:
1.Cut the cabbage into very small pieces, add 1 teaspoon of salt and rub with your hands. Leave the cabbage for 10 minutes, during which time it will leave the juice and become soft.
2. Beat the eggs with the salt and sugar.
3. Add the kefir and cream, continue to mix with the whisk.
4. Sift the flour and baking powder and continue to mix until you get a homogeneous dough.
5.Cut the eggs into small cubes and mix them with the drained cabbage.
6. Add the chopped dill and, optionally, green onions. Season the filling with salt and black pepper to taste.
7. Grease the form (20 cm) with oil and powder it with breadcrumbs.
8. Pour 2 tablespoons of dough, then evenly distribute the filling and pour the remaining dough. Lightly "loosen" the pie with a fork, so that the dough penetrates inside the filling.
9. Sprinkle the pie with sesame or flax seeds and bake for about 45 minutes at 180 ° C. Take the toothpick test.