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Finely chop the onion in a little oil, add the rice and leave a little more. Mix the pasta with a cup of water and add it over the rice and onion. Place the meat over the mixture in the pan, season with salt and pepper.

We choose the sarmale sheets and chop a little cabbage to put on the bottom of the pot, after we put the cabbage and a little pasta on top we start to pack the sarmales and place them next to each other

When we have finished putting the stuffed cabbage, we put 2-3 bay leaves and pasta and continue with another row, the last layer will be cabbage and tomato paste.

Add enough water to cover the sarmales and let them boil (check from time to time if they are cooked and add more water). Serve simple or with sour cream


Fasting recipes: Sarmalele with raisins, a delight

Fasting recipes: Sarmalele with raisins, a delight

Not infrequently, those who visited the monasteries during the fasts said that the procession was so good that they forgot that it was fasting. In addition to the classic traditional fasting dishes (zacusca, beans, pasta) there are other recipes, without the "sweet" ingredients, but with a rich aroma and an unmistakable taste. Among them are the sarmales with raisins.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Ingredient:

pickled cabbage leaves
oil
a tablespoon of red broth
4 onions
200 g of rice
200 g raisins
a bunch of parsley
a bunch of dill
salt and pepper

Method of preparation:

Chop the onion and fry in oil mixed with water. When the onion softens, add the rice. After boiling, add the raisins, greens and spices, mixing the composition. Subsequently, the cabbage leaves are filled with a spoonful of the obtained mixture and the sarmales are formed.

After finishing the composition, the sarmales are boiled, at the right heat, in a pot in which they were placed next to each other. Over the sarmale add sour cabbage, chopped, and broth mixed with water. The stuffed cabbage is boiled for almost an hour.


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 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.


  • 500 g minced pork
  • 1 piece Pickled cabbage
  • 100 g Onions
  • 70 g Round grain rice
  • 75 g Tomato paste
  • 50 ml Sunflower oil
  • 1 sachet Sarmale seasoning mixture

Finely chop the onion and then fry it and add it over the minced meat, along with the tomato paste, rice, a few tablespoons of water and the seasoning mixture for the sarmale.

Place a little filling on the edge of a cabbage leaf and roll. Place the chopped cabbage on the bottom of a saucepan, place the sarmales, and then cover with the chopped cabbage.

Add water and boil for 30 minutes, then put in the oven for 3 hours. At the end, lift the lid and continue baking for another 10 minutes until the sarmales are browned.


Sarmale in traditional Hungarian style & # 8211 a dish worthy of emperors!

Sarmalele is one of the most popular dishes in Romania, being eaten with gusto by both compatriots and foreigners who visit our country. Like many other dishes, sarmales can be prepared according to several recipes. We present below a recipe for delicious sarmale, in traditional Hungarian style. They are prepared with two kinds of cabbage, which gives this dish a special charm and an intense flavor. Enjoy your loved ones with a delicious and fragrant hot dish, which will be to everyone's liking.

ingredients

-untura (+ to grease the tray)

-200 g of smoked salami or bacon

Method of preparation

1. Put the pork through the mincer.

2. Boil the rice until it is almost ready.

3. Chop an onion and fry it in a hot pan with lard.

4. Mix the fried onion with the crushed garlic, rice, minced meat, egg and spices.

5. Boil the cabbage leaves in a saucepan with water for 3-5 minutes. Let them cool.

6. Arrange a little filling on the cabbage leaves and roll the sarmales. If necessary, you can fix them with a thread.

7. Boil the sauerkraut in a small amount of water for 10-15 minutes.

8. Chop an onion and fry it in a hot pan with lard.

9. Mix the fried onion with the sauerkraut. Match with salt.

10. Grease a pan with lard. Arrange in this sour cabbage.

11. Cover the layer of sour cabbage with cabbage rolls. Pour water into the pan so that it covers the sarmales.

12. Cover the sarmales with the smoked salami, cut into small pieces.

13. Cover the pan with a lid and cook the sarmales for 50 minutes over medium heat.

14. Remove the sarmales and salami from the pan.

15. Mix the cream well with the flour. Match the paprika.

16. Pour the mixture obtained in the pan with sour cabbage and bring to a boil. When the mixture starts to boil, remove the pan from the heat.

17. Fry the pork chops.

18. Arrange the sauerkraut on a plate, then the stuffed cabbage.

19. Cover the sarmales with a layer of cream, then arrange the smoked salami and the pork chop.


800 g pork 3 large onions 2 tablespoons oil 100 g rice 2 sour cabbage 150 g smoked ribs 100 ml tomato juice 2 tablespoons dill 2 tablespoons thyme broth salt ground pepper peppercorns

  1. Chop the onion as small as possible and fry it in 2 tablespoons of oil until it becomes glassy. Add the broth over the onion and cook for another 2-3 minutes, stirring. Put the onion over the minced meat with a knife in small pieces, then add salt, pepper, thyme, washed rice and finely chopped dill.
  2. Unwrap the cabbages and choose the leaves, then portion them so that you get 2 sheets of cabbage from each cabbage leaf. Fill the thus cut sheets with 1-2 teaspoons of the composition, roll them and stuff them at the ends. In the pan in which you are going to cook them, first place a layer of cabbage (either whole leaves or chopped as small as possible), followed by the pieces of smoked ribs placed randomly.
  3. Arrange the sarmales, forming a spiral as dense as possible, from the edge of the pan to the center. After filling a row, place a layer of finely chopped cabbage, other pieces of smoked meat, peppercorns and a new layer of stuffed cabbage. Continue the arrangement like this, until you finish all the stuffing. Place a last layer of finely chopped cabbage on top, pour the tomato sauce and water, until the liquid begins to appear among the cabbage rolls. Put the Moldovan sarmalutes on low heat for about 3 1 / 2-4 hours, with the lid slightly tilted.

Useful advice:

✽ Optionally, you can prepare Moldovan sausages in the oven, ideally in a clay pot, for a better, more authentic taste.

✽ To make sure the sarmales are cooked, taste the cabbage.

✽ The amount of rice can vary, and most of the time it is better to alter it intuitively: the fatter the meat you choose, the more rice you need to absorb the excess fat. Thus, if you have the impression that another spoon should be added or removed, do not hesitate. Most likely you're right.


Christmas recipes. Piftie recipe

Ingredient:

  • one and a half kilograms of pork or head,
  • an onion,
  • 2 carrots,
  • a bunch of parsley,
  • a parsnip,
  • a celery,
  • two bay leaves,
  • 3-4 juniper berries,
  • 3-4 cloves of garlic (optional),
  • salt.

Method of preparation:

Wash and shave the pig's feet or head well with a knife. If they have hair, they burn in the flame on the stove. The legs are cut in half lengthwise and the head is broken with the butcher. Place in a large pot and cover with water so that the water level is 3-4 fingers above the meat. Put on the right heat and simmer.

Always froth, then add salt, cleaned and washed vegetables, bay leaves and allspice. Cover the bowl with a lid, leaving only a slightly exposed pan edge. Leave it on the fire until the meat comes off the bones easily.

Remove the bones and place the meat on the bottom of several plates. Grind the garlic, then add a little salt and mix with the juice obtained from the meat when cooked. Strain and pour the strained juice into plates on the meat, making sure that it is well covered.

The dishes with juice and meat are cooled to coagulate.


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Sarmale recipe with pork in cabbage leaves and smoked in a 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Lamb steak recipe with wine cooked slowly in the oven in the 6.6L Crock-Pot enameled cast iron bowl prepared by Mihai Gătește

Aries stew recipe with boiled potatoes in 6.6L enameled cast iron pot Crock-Pot by Chef Roxana Blenche

Recipe for pork cheeks served with mashed potatoes and truffles in 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Recipe for langoustine with cream, garlic and cheese topping in 6.6L oval enameled cast iron bowl by Prajiturela

Baked Duck Recipe with Sweet Potatoes, Carrots and Oranges in 6.6L Crock-Pot by Bucket Maniac

Potato bread recipe in 6.6L enameled cast iron Crock-Pot bowl prepared by Mihai Gătește

Recipe beans with pork and barley in the oven in the bowl with Crock-Pot lid made of enameled cast iron 6.6L prepared by Mihai Gătește


Sarmale recipe with pork in cabbage leaves and smoked in a 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Lamb steak recipe with wine cooked slowly in the oven in the 6.6L Crock-Pot enameled cast iron bowl prepared by Mihai Gătește

Aries stew recipe with boiled potatoes in 6.6L enameled cast iron pot Crock-Pot by Chef Roxana Blenche

Pork cheeks recipe served with mashed potatoes and truffles in 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Recipe for langoustine with topping cream, garlic and cheese in an oval enameled cast iron bowl of 6.6L by Prajiturela

Baked Duck Recipe with Sweet Potatoes, Carrots and Oranges in 6.6L Crock-Pot by Bucket Maniac

Potato bread recipe in 6.6L enameled cast iron Crock-Pot bowl prepared by Mihai Gătește

Recipe beans with pork and barley in the oven in the bowl with Crock-Pot lid made of enameled cast iron 6.6L prepared by Mihai Gătește


Sarmale recipe with pork in cabbage leaves and smoked in a 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Lamb steak recipe with wine cooked slowly in the oven in the 6.6L Crock-Pot enameled cast iron bowl prepared by Mihai Gătește

Aries stew recipe with boiled potatoes in 6.6L enameled cast iron pot Crock-Pot by Chef Roxana Blenche

Pork cheeks recipe served with mashed potatoes and truffles in 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Recipe for langoustine with topping of cream, garlic and cheese in an oval enameled cast iron bowl of 6.6L by Prajiturela

Baked Duck Recipe with Sweet Potatoes, Carrots and Oranges in 6.6L Crock-Pot by Bucket Maniac

Potato bread recipe in 6.6L enameled cast iron Crock-Pot bowl prepared by Mihai Gătește

Recipe beans with pork and barley in the oven in the bowl with Crock-Pot lid made of enameled cast iron 6.6L prepared by Mihai Gătește



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