Sarmale surprise

The cabbage is put in cold water for a few hours, after which it is unwrapped and the sheets for the sarmale are prepared, and what remains is finely chopped.

Clean the stems well and keep a few larger uncut ones.

Wash the rice and leave it in cold water for 1/2 hour.

Peel an onion, finely chop and sauté until soft.

Add 2 tablespoons of tomato paste, salt, pepper and mix.

Put the rice to swell for a few minutes.

Put to cool.

The smoked ladder is cut into pieces.

In a large bowl put the minced meat, onions with cold rice, Delikat spices and mix well.

Taste, season with salt and pepper and leave for half an hour to homogenize the flavors.

When the mixture is ready, the sarmales are formed (preferably small). When all the small sarmales are made, on a large cabbage sheet put 4 small sarmales and a piece of sausage forming a big surprise wire.

Place a layer of chopped cabbage on the bottom of a pan and place the large sarmales (surprise) in a circle in the pan.

It is then completed with the other small sarmale (121 for me) and in the middle is placed the smoked staircase.

Place a layer of chopped cabbage on top. Make a mixture of 3 tablespoons of tomato paste, water and pour into the pan until it covers the cabbage.

Put the pan on the fire for 90 minutes, on low heat, shaking it from time to time so that it doesn't catch.

After that it is filled with water and put in the oven at 180 degrees C, for at least 2 hours, after which they are ready.

Serve whole surprise sarmales with sour cream, polenta and hot peppers if you like and definitely with a glass of good wine.

Good appetite!


Sarmale in pickled cabbage leaves with polenta boiled in stock, with parmesan

Wash the rice, proceeding as follows: place the rice in a bowl, add a tablespoon of coarse salt and cold water, mix well until the water becomes cloudy, then remove the water and repeat the procedure 2-3 more times. , but without salt. After the rice has been washed, it is left in cold water until it is used.

Only cabbage with thin leaves is good for sarmale. The small sarmales wrap only in the top of the very thin leaves, without thick ribs. Cabbage that is too sour or too salty is washed in 2-3 warm waters, both whole and chopped leaves.

The meat is passed through a mincer, together with onions, green onions (cleaned and washed), parsley and dill.

In the meat and greens composite, allspice, turmeric, cumin and thyme are incorporated.

Salt is NOT added, because smoked meat and cabbage contain enough salt.

Add 100 ml of water over the composition of meat, greens and spices.

Mix well until incorporated into the composition, so that it becomes fluffy and the rice has a liquid in which to boil, before the meat coagulates around it, otherwise the meat will no longer allow water from outside to enter the rice. , so that it increases its boiling volume and softens.

Place a cabbage leaf with the ribs up, add a tablespoon of the sarmale composition in the middle of each cabbage leaf, placed like a roll on the width of the leaf, so that at one end and the other of the composition to remain 2 cm free leaf. Fold the top over the composition, then fold the sides and roll the cabbage sheet to the end, making sure that the sarmales are well compacted. The smaller they form, the better, they run even faster, they are even easier to enjoy.

After wrapping all the cabbage rolls, keep 2-3 whole cabbage leaves, and the remaining leaves are cut next to the middle rib, overlap several and roll, then cut thin, like noodles. Cut the peppers, julienne.

To boil the stuffed cabbage, use a 4-5 L pot to prevent them from catching fire during cooking.

Pour the oil into the pot, place half of the chopped cabbage in the bottom of the pot, and over the cabbage pour half of the tomato juice.

Place the formed sarmales in a circle, as close as possible, avoiding to leave free space between them.

Optionally, among the sarmale you can add pieces of fresh or smoked pork ribs, salted a little before, which, serving together with the sarmale, will give them a very pleasant taste. Also for aroma and taste, use 2-3 bay leaves and about 15 peppercorns.

After all the cabbage rolls have been arranged in a circle, place the rest of the chopped cabbage together with the julienned peppers on top of them, then add the other half of the tomato juice, over which a few whole cabbage leaves are arranged, covering whole cabbage rolls.

Place a heat-resistant plate over the sarmale, in order to avoid raising the sarmale to the surface, during boiling.

Pour enough boiling water to cover them, place the lid on the pot and let it boil over medium heat until it boils, then reduce the heat to low.

The cooking time of the sarmales differs, depending on the amount of sarmales.

But it is best to try a piece, to be sure that they have boiled.

In case there is a surprise and the sarmales are not cooked well, add a little more boiled water and continue boiling until the sarmales are cooked.

1.5 l chicken / beef stock (a more concentrated chicken / beef soup, resulting from boiling bones)

salt to taste (if the soup has salt, no more salt is added to the polenta)

Place the vegetable soup on the fire, and when it boils, add the malai in the rain. Season with white pepper to taste. Boil the corn on the heat for about 20 minutes, in the last phase add the butter.

Prepare a stretched tray, which is lined with baking paper and add the polenta in a uniform layer of about 1.5 cm, then leave to cool. After cooling, place in the refrigerator for 30 minutes.

Meanwhile, heat the oven, remove the polenta from the refrigerator, sprinkle the grated Parmesan cheese on top, put the tray in the oven and let the polenta bake until the Parmesan cheese has completely melted and made a reddish crust on top of the dish.

Allow the polenta to cool for 3-4 minutes, after which it can be sectioned in different shapes, according to preference.

The polenta is served as a garnish for sarmale, accompanied by sour cream.


Christmas recipes. Beef salad recipe

Ingredient:

  • 400 grams of beef or chicken breast,
  • 300 grams of red potatoes,
  • 200 grams of carrots,
  • 200 grams of peas (optional),
  • 200 grams of sour donuts,
  • 200 grams of cucumber in vinegar,
  • 150 grams of mayonnaise,
  • salt,
  • pepper (optional).

Method of preparation:

The meat is washed and boiled in salted water, possibly with the addition of spices, ie a bay leaf and a few peppercorns. The vegetables are cleaned, washed and boiled in salted water. It is preferable to be cooked separately, and not together.

After the meat and vegetables have cooled, finely chop them, including the donuts and pickles - which are previously drained.

Mix the diced vegetables and meat in a large bowl and add the mayonnaise.


Stuffed

Now I hope no one is upset, I know that everyone makes sarmale, it's not big cheese but being hundreds of kinds of sarmale I think of dropping my sarmale here. Many visitors enter, at the top, according to very simple and classic recipes, that's why I will put even the most banal nonsense, so that the housewives don't feel offended, I want to specify that these teachings are not for dancing.

And I start with & quotde summer & sarmale. Why summer? Because they are light, meaning not as greasy and juicy as Christmas ones. I make them with 2/3 beef and 1/3 beef and pork mixture and they don't harden anything.

I simply mixed the minced meat with onion, carrot, hot pepper and an egg, spices (thyme, pepper, salt). Ofcors that I accidentally tangled the jars and slammed a healthy portion of poppy seeds into the cabbage rolls and then sat down to pick them, but that's the second part.

After tasting I put the rice

I put a layer of cabbage, low smoked ribs and spices

at the end the cabbage and tomato juice and on the fire with them.

Thumbnails attached

# 2 Maya

# 3 BD

yes, you should know that this year my aunt put a cabbage of great exception on me. and the sarmales, although more bulletproof than the pork ones, we eat them cold as candy

Edited by BD, 19 May 2007 - 04:59 PM.

# 4 TANYA TROFIMOV 33803

# 5 n_puiu

& lt & lt ofcors that I accidentally tangled the jars and slammed a healthy portion of poppy seeds into the sarmale and then sat down to pick them, but that's the second part. & gt & gt

You messed up the jars, it's nothing, it's happening, but I'm still waiting to peel them, maybe over. We declare them & quot & quot & quot & # 355;

# 6 BD

To give the old man exoticism in my head?

# 7 Happy.

# 8 Alis


# 9 alesia

# 10 Gabriela Carmen

. and I still had sarmale yesterday, I will write how I do them (later, when I have time) if BD doesn't get upset.

. good idea opening this topic & # 33

My sarmales (the ones & # 39dressed & # 39 with some cabbage left over from Easter and frozen, the rest I made & # 39dressed & # 39 according to Maya's method):

Thumbnails attached

# 11 BD

I can't wait for the time to come and pull some sarmalute in beef sheets, at the moment I still have & quotde summer & quot frozen

# 12 droopina

until it's time for the sarmalutes in vine leaves, try the matalutza in lime leaves. madness & # 33

Life sucks and then you die & # 33 Damn right & # 33

# 13 BD

# 14 Blonde

# 15 Leea

And here is the same cabbage. but I got hacked.
I freeze raw cabbage and when I think of making sarmale, I thaw it and it's perfect. as if it were well pickled, only it is not sour
Try it, it's much simpler than scalding the sheets and it's much more elastic and good to work with.

# 16 camelia50

# 17 BD

Camellia, but those stuffed cabbages in nests of five aren't usually made for holidays? That it's work for them tulai & # 33 I have a few recipes but I'm not tempted to dare to do such a thing.

Nothing ever came out of the stevia leaves, they have something to do with me

# 18 Gabriela Carmen

. I posted the stuffed cabbage earlier, now also the section:

(edit, I released the message without a picture):

Thumbnails attached

Edited by Gabriela Carmen, 21 May 2007 - 02:02 AM.

# 19 Gabriela Carmen

. these would be in the "winter" version, but as it is not warm here yet, they are going well.

My husband likes it exactly like this: fat, to melt in his mouth (that's why I don't lay an egg, when I put it they came out stronger).

I found the post interesting (this is the subject of the novel-folio & # 33 & # 33 & # 33 & # 33) because there are so many kinds of sarmalute. in Galati we ate mainly in beef leaves and because they had (and) dill inside (and always finely chopped onions, not carrots & # 33 & # 33), and the taste was different. In Bucharest I saw how the ones with thyme are, so even if you change the spices, other sarmale already come out.

The mother cooks the onion a little, puts the rice (it swells a little), puts an egg in the composition. greens, spices. wrap them tightly and make the sarmalutes tiny. as in Moldova
. he also made cabbage, I didn't go for them then. In any case, they come out great, great, they melt in your mouth, I ate the best sarmalute there & # 33 & # 33 & # 33

I learned to make Transylvanian sarmale by making them together with my husband's mother, before she became my mother-in-law (she is a very good mother-in-law, not like in Romanian proverbs and sayings ...).
. wrap them like this, directly, with a simple filling: rice and meat, necessarily with paprika and some greens and without missing SMOKING.

. so I made an average (arithmetic or geometric?) and I do the ones with cabbage leaves - to my husband's taste:

a kilogram of meat - half beef, half pork some smoked meat - lean meat but also fat with mice, a large onion or 2 small ones, a cup of rice, spices and greens, broth (I hope I haven't forgotten anything).

Heat the onion and let it cool (now I haven't hardened it, I put it directly, I've been doing it lately. Lazy & # 33), I add it over the minced meat mixed with a part of the smoked meat (I keep the small pieces a few slices to put in the pot), add spices and greens (salt, pepper, necessarily paprika, thyme, dill, a little, a little parsley). I turn the rice and the mixture, ready and # 33 I roll the sarmales. as big as possible, that's what I like about the Transylvanian ones, and that's it & # 33

Until recently, I also put egg in the composition and the middle came out harder, but it comes out much better without, if the composition also has beef (if it's just pork, egg is added).
I only put the broth outside, but a few times (and now), I put a little broth inside and it's good that way. And & # 39herbs & # 39, this time I put green dill, dried parsley, and instead of thyme - which I lacked -, greens & # 39 (Kräuter) der Provence & # 39. Until the end, I was afraid of not giving it too strong a taste and not being good (although I didn't put too much), but they turned out excellent in taste.
Among the sarmale I put pieces of smoked meat (the ham side), over them broth, hot water and. the fire & # 33
I boiled them muuuuuuult and well, on the lowest heat (0.5- we have an electric stove), because I noticed that they are better that way. I think I left them for about 4 hours, stirring from time to time the circular string-straight pot, to mix a little (not to get caught).

some pictures from the & # 39 production process & # 39:

meat with pieces of ham and paprika, as well as & # 39herbs & # 39:

. in the pot, the second layer (there are also the & # 39dressed & # 39, Maya's recipe):

. I covered the uncoated ones with finely chopped sauerkraut:

and here ready cooked (with the observation that here are the cabbage leaves & # 39at high price & # 39 and then I used them all. in the center for example there is a huge wire, that it was a big-big leaf. others came out smaller) :


Cover carrots with branded carrots

Watch every Wednesday a new column on Literature on heels, signed Rodica Pușcașu & # 8211 Recipes with humor. Cooking recipes written in a unique style. With story, with humor, that will make you feel good. Today we present "Cover Sarmale with Carrot"

There is a time for beauty, for inner care, for meditative introspection and other elevating activities. You have to teach them all & # 8230 to feel alive.

& # 8230and & # 8230 comes a time when you have to do sarmale, if not live on the social network, at least with the photo of the final result & # 8230 feeling proud. I don't know how others are, but in our area, sarmales involve a rather serious process, which requires time, patience, skill & # 8230 and changing the status into "feeling focused".

The whole process worries me terribly, but I have in my eyelashes, as I told you in the other recipes, the gift of combining ingredients and flavors, but inherited from my grandmother.

That being said, let's get to work! Let me tell you about my last adventure, called "sarmale"!

I needed a pound of minced meat. I went to the butcher shop and asked Amăcelar to chop me half pork and half beef, not too lean, not too fat, not too much, not too little & # 8230 enough to stretch his nerves a little man. I got pickled cabbage from my mother-in-law & # 8230 (my attempt to put pickled cabbage failed, an event that never appeared online, for reasons that are easy to understand). I also took onions, carrots, dill, parsley, rice, some smoked scallions, broth, paprika, salt and pepper. I also got a linen blouse, with a special floral pattern, a makeup kit in summer colors and a blue skirt. I told my husband that the sarmales are expensive & # 8230 and that everything is expensive, especially the carrot & # 8230 that I only use branded carrots. I chopped the onion and the carrot. With onions, you can tell if the mascara you use is waterproof. It wasn't mine. Heat the oil & sauté the onion with the carrot. Chop the dill and parsley. In a large bowl, put the meat, add the onion and carrot over the meat, add salt, pepper, paprika, broth and washed rice. I advise you to look at the rice a little before you put it, not to have any weeds. I mix very well, I take a picture, I put it online, feeling inspired and confident. I let the composition rest. I'm going to try on the linen blouse and skirt. I go back and prepare the cabbage. I take out the stalks, finely chop the cabbage core and place it on the bottom of the pot. I turn on the music and start spinning the stuffing. It took me a while to make them in this shape. At first, I came out triangular, square & finally, whoever got a weird shape on the plate, knew I was the author. Now, I've come to make them as perfect as the makeup kit I got. It has very vivid colors and I didn't even pay much attention to it. In the pot, I put them according to the state I have: chaotic if I am restless or symmetrical, if I am calm. Regardless of the situation, I add the smoked ladder, an essential element in finalizing the taste. If you don't smoke, it's like applying mascara, you get a waw effect on your eyelashes, but you didn't use a liner. So you have to smoke. Here are five reasons why it is advisable to smoke in sarmale:

  • You get a great taste
  • You will create the impression that you are a true master of flavors
  • You will impress family members
  • You will put wonderful pictures online
  • You will receive hundreds or even thousands of likes

After checking the likes, prepare a mixture of water, salt and broth (all to taste). Pour over the sarmale to cover them, boil them, take a picture or a short video of them again, and in the title you write "Sarmale in progress & # 8230

You let them simmer and you don't go anywhere, not even if there are discounts at the mall.

When they have boiled, take out two or three sarmale and a piece of ladder, make a special plating and put the final result on the net, feeling fabulous.

ingredients: one kilogram of minced meat (pork and beef mixture), a large head of cabbage or two smaller ones, 4-5 medium onions, 4-5 carrots, a cup of rice (200g), smoked meat, broth, salt, pepper, paprika, parsley, dill.

That being said, I wish you sarmale cover!

Recipes

Humorous recipes

#cooking recipes #cooking #petpetics #cumor recipes


  • 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 harden 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.


The huge wire

I think that for you, as in my case, some days seem to have fewer hours than others. I'm not talking about the holidays. For those who do not have time to bible sarmalele this year, I show you a variant that saves you half the time, if not more, with the same taste as before.

Amu, every Romanian knows how to make sarmale. At one kilogram of meat you put 150 grams of rice with round grain, a large carrot given through the mincer, two red onions, two greens, a can of tomatoes, dill and season with salt, pepper, paprika, bay leaf as much as you want you. For a finer taste, I added 50 grams of smoked bacon, shredded. Use whatever meat suits you best, I get along with the mixture of beef and pork, almost equal proportions.

Mix all the ingredients, you can even use your hands, as Grandma used to, almost kneading the sarmale composition. Wallpaper a non-stick pan, such as Ingenio, with sour cabbage leaves and add half the filling. Make another layer of leaves, then top with the filling, finishing with other cabbage leaves. Pour tomato juice over and bake the huge brine at 150 degrees for two hours. At the end, brown it well for 10 minutes, at 180 degrees.

You let it cool to its rhythm, then take it out of the pan carefully and portion it. Then heat the portions, on request, as you do with small sarmales.

Don't be afraid, it still looks good on the plate. Add greasy cream to your taste.


Fasting sarmale

on top I covered them with cabbage leaves, I didn't pose anymore, I covered them with a plate and I put a glass of water on top of them so they don't fall apart in the pot, now I'm boiling over low heat, I'll be back with the ending and the mother's impressions

Edited by developer, 23 November 2009 - 06:19 PM.

# 2 Cosmina_Liana

# 3 Ioana_21473

Don't get mad. get EVEN.

# 4 Lau

A wonderful day and a lot of fun in the kitchen & # 33

# 5 Bogdana

cosmina, walnut feels like "quotacolo" but it doesn't taste like walnut, I don't know how to explain it to you. rather it borrows the taste of the other ingredients, but the consistency is flour

california, I'm glad you like what I did
I think you can replace sauerkraut with beef leaves, if you find / have, or beets, stevia. or you can scald a fresh cabbage to soften the leaves, you can roll them

# 6 s_tana

fasting sarmales are delicious. Just like bogdana, my mother makes them at home, I love them.

and I said that for 9 months I don't go into recipes in pictures, but I can't help myself
so bogdana if at night you dream of sarmale, send one by mail & # 33

# 7 Bogdana

# 8 Bogdana

# 9 Ioana_21473

Don't get mad. get EVEN.

# 10 Maya

Attached images

# 11 Bogdana

Edited by Bogdana, 04 April 2006 - 07:31 PM.

# 12 Maya

So, let me tell you how I do them ... one of the options.

Fry some chopped onions, add grated carrots, chopped bell peppers, and even 1-2 cloves of finely chopped garlic. Then add the rice, let it fry a little, then add a handful of chopped dill. (this is not fasting) when the composition has cooled, and mix well.
I pack them nicely, put broth over them, water..and throw another 1-2 sprigs of dill, or a bay leaf..etc ..

I forgot to say that I season the composition with salt, pepper, paprika..depends..if I want faster, I also add chili (dried and ground)

# 13 Bogdana

my mother was very excited, but I was just as strong, I had forgotten how nice the walnut feels in these sarmales, immm, I put the picture tomorrow that the artificial light came out very awful

# 14 ameoba_culinara

Peel a squash, grate it and squeeze the juice. Boil the brine (300g of salt in 10 l of water) and after it has cooled to 35-40 degrees C, pour it over the cabbage. Cover and keep warm.
To speed up the sourness of the cabbage, add to 1 l of brine 1/2 l of wine vinegar. Cabbage will be sour in 2-3 days.
(Nicolae & Iulia Olexiuc, & quot1800 practical recipes & quot)

For years I didn't have a Romanian store around and in this way I sour cabbage because I always woke up on the last hundred meters because I need sour cabbage.


Drunk driver, with a woman naked in the car, stuck in traffic by other drivers, in Botoșani

A man who was driving chaotically on the streets of Botosani, on June 3, was forced to stop the car by other traffic participants, who blocked him. Next to him was a young woman naked from the waist down and a bottle of Unirea wine, reports the local website Botoșani News.

The video images were posted on the Facebook group Radar Iași and went viral. The car was driving chaotically and attracted the attention of other drivers, who managed to block it. The surprise came when they discovered a half-naked young woman on the right.

Next to the gearbox was an empty wine bottle.

& # 8222A driver was blocked in traffic yesterday afternoon by other drivers, after they noticed that he was driving chaotically on the streets of Botoșani. One of the drivers asked the individual to lower the window a little and took the keys out of the ignition, then called 112.

The police officers who arrived at the scene tested the driver, 62 years old, finding a blood alcohol level of 1.28. A criminal case was opened in his name for driving under the influence of alcohol. Along with the driver, the Little Red Riding Hood traveled with a bottle of brandy & # 8221, is the text of the post published on the local group Radar Iași.