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Leave the sauerkraut to soak in cold water the night before, or pour 2 tranches of boiling water over it and drain well;
Cut the cabbage stalk and separate the most beautiful leaves;
Cut them to the desired size;
Finely chop the leftovers;
Mix the pork with the grated onion, rice, salt, pepper and spices for the sarmale;
Fill the cabbage leaves with the composition;
From this composition you should get 25-30 sarmale
Place a layer of chopped sauerkraut on the bottom of a ceramic pot;
Optionally, you can add a little oil to the base (about 40 ml);
Over it add about 150 ml of tomato juice and 1 teaspoon of thyme;
Put the bay leaves and ½ tablespoon of peppercorns;
Add some of the sarmale and put chopped cabbage on top of them;
Put another row of tomato juice and strips of smoked ribs;
Put another row of sarmale, chopped cabbage, the rest of the tomato juice, the rest of the thyme and water;
Put the lid on and put the pot in the oven at 165-170 degrees Celsius, for about 4 hours or until the sarmales have boiled (it will take the longest to boil the sauerkraut);
It is ideal to put a tray with water under the pot, in the oven, so that in the event that the composition in the pot will come out, it will not drain directly into the oven;
Once the sarmales are cooked, serve with polenta, sour cream and hot peppers;
1 kg minced pork
100 g of rice
parsley to taste
1-2 tablespoons oil
2-3 tablespoons tomato paste
2-3 tablespoons pepper paste
200 ml wine
2 tomatoes in broth
smoked to taste
Wash the cabbage and leave it in cold water, salt it. Thinly chop the thick sheets. Wash the rice, chop the onion, parsley and leek, after setting aside 2-3 leaves, fry them in hot oil, add the rice, keep for a few minutes, then leave to cool. Combine the meat with the chopped greens, pepper and tomato paste, with the rice, a little wine, salt, pepper and thyme.
Fill the cabbage leaves and roll them. Arrange a few leaves and a layer of chopped cabbage on the bottom of the pot. Place the first layer of sarmale, a layer of chopped cabbage, slices of smoked, tomato and pepper paste and repeat until you finish the ingredients. The last layer should be chopped cabbage. At the end, put bay leaves and add slices of tomatoes from the broth.
Mix the rest of the wine with the broth and pour it into the pot. Cover the pot and put the stuffed cabbage on low heat for a few hours, then put them in the oven. I'm ready when the liquid has dropped by half.
At a time when Romania was not yet a stable and flourishing democracy like now, many people were hungry. He was not as hungry as now, when you find it in all the supermarkets, but not everyone has the necessary money, but he was as hungry as when everyone had the necessary money, but the food was empty or decorated with jars of peas, boxes of Vietnamese “shrimp” and some canned ocean fish in tomato sauce. And then, as now, we were all equal. And then, as now, however, some were / are more equal than others.
In those days, as now, I had two children. Small and sometimes capricious to eat. Or, rather, selective. They liked it sarmale, whether they were in cabbage leaves or in vine leaves, or they were filled with real meat or chopped Parisian. Protein to be. However, they did not get along very well with the fibers, so the sarmales, before being devoured, were carefully stripped of the vegetal cover. They had the same fate stuffed peppers.
An antidote had to be found against this discriminatory behavior. The first solution at hand was cabbage in Cluj. As the preparation consisted of successive layers of minced meat, cabbage, rice (not necessarily in this order), the "selectors" quickly discovered the security breach through which the layer of cabbage could be easily removed from the other layers. Then the consort moved on to the final solution, sarmalele exploded: a kind of cabbage from Cluj in which, however, the basic ingredients (minced meat, minced cabbage, rice) were no longer arranged in superimposed layers but mixed thoroughly, so that the extraction of small pieces of Brassica oleracea muratus or crudus it had become virtually impossible with the technique available at the time.
What some would look like sarmale exploded made with the ingredients available today?
At Lidl, you can find a wide range of minced meat: pork-beef or beef-pork mixture, with 15% or 30% fat, in 0.5 or 1 kg casseroles. You can also find the "Bio" version.
Chopped sauerkraut taken from Profi: 1 jar contains 0.55 kg of cabbage and 0.25 kg dies.
Instead of tomato broth / paste, find (also at Lidl) Passata di Pomodoro (ie mashed tomatoes) in 500 mL cans.
Rice, what more. Find everything that comes to mind. However, try to get it out of your head by taking the one that says "sarmale rice".
What do you need?
- 100 g smoked pork (bacon, kaiser, peasant ham, etc.)
- 0.5 kg minced pork - beef mixture with 15 - 30% fat
- 0.55 kg sauerkraut (1 jar of 800 g raw quantity)
- 1 cup (100 - 120 g) round grain rice
- 1-2 eggs (optional)
- 500 mL mashed tomatoes
- 1 teaspoon ground black pepper.
How do you proceed?
Drain the cabbage well from the brine in which it stood and rinse it in 2-3 waters, then drain it well again and chop it. Initially it is very salty and is chopped into long fibers. In order not to eat it like spaghetti, it is good to shorten the fibers.
Cut the smoke into thin slices (3 - 5 mm) and place it on the bottom of a large saucepan (Φ = 26 - 28 cm), with high edges (4 - 6 cm), which can be baked with metal handles ). Preferably non-stick, in case you get rid of Facebook and forget the dish in the oven.
If you want, you can brown the smoke for 2 & # 8211 3 minutes on each side. It is not mandatory.
In a large bowl add the minced meat, eggs (without shell), rice and chopped cabbage. With eggs is a whole story between two large groups of housewives: those who lay eggs in the composition for sarmale and those who do not lay. From my point of view, if you don't have, don't put, and if you have, put. Or not. Season with black pepper. Taste the composition (yes, I know, there are people who can't stand steak tartare, but the kitchen requires sacrifices) and see if it still needs salt. You may not.
Pour the well-mixed mixture over the smoke from the pan, level it nicely and pour the mashed tomatoes over it carefully. Be patient to run to the bottom of the pan.
Cover the pan with aluminum foil, which you drill in a few places. Have a place where the steam comes out and don't get sarmale exploded literally. Not the other way around, but cleaning the inside of the oven is quite difficult.
Place the pan in the preheated oven at 180 - 200 ˚C. Leave her there for at least two hours without walking to her.
At the end of the time, take and taste. Try to see if the cabbage has cooked properly. No need to worry about meat and rice.
If the cabbage has passed the test, that's fine. Otherwise, leave the pan in the oven until you think the cabbage is edible. You don't need to keep the pan covered, and if you think it's necessary, you can add another cup of water to the composition.
Serve hot. You can also put some cream on top and a glass of semi-dry Merlot on the sides.
Meat rolled in cabbage leaves
Here is a new recipe for our Contest sent by Alinutza_Rosu: Sarmale cu carne. Participate with your soul recipes HERE! You can win a bread machine or a juicer.
Duration 2 h30 min
500 gr. meat, 1 pc. little cabbage, a cup of rice, 3 pcs. onion, 2 tablespoons tomato broth, 2 tablespoons lard
Method of preparation
Take mixed pork and beef. Put the meat through a mincer, add chopped and washed rice, finely chopped onion and lightly browned in lard, salt and pepper. Choose whole cabbage leaves (if the cabbage rolls are sweet cabbage, the leaves are boiled in boiling water, removed and cooled), spread on the table, carefully remove the thick parts of the leaves and cut if they are too large. Put the mince, wrap the sarmales and place them in a pan in which a thin layer of cabbage has been placed. Cover the cabbage rolls with chopped cabbage and pour over the tomato broth, 1 glass of water, 2 tablespoons lard and simmer, covered with a lid, over low heat for 1 1/2 & # 8211 2 hours. At the end, put them in the oven so that they brown nicely. Sarmales are better prepared and cooked on the eve.
How to serve
Sweet cabbage sarmales are boiled less and served with sour cream. Serve hot with hot peppers and polenta.
Sarmale with pork - method of preparation
1. Wash the cabbage in cold water. The sheets are carefully unfolded after the stumps have been removed.
2. Pass the meat and onion together through the mincer.
3. Mix the rice, tomato paste and thyme in a bowl. Season with salt and pepper to taste.
4. Then mix the minced pork with the onion and the rice and vegetables.
5. Roll the cabbage leaves with the resulting composition and stuff the ends so that the contents do not come out.
6. Put a few slices of smoked ribs over the cabbage when they are placed in the pot, to boil.
7. For an extra flavor, you can add pickled cabbage, finely chopped, in a pot over the sarmale.
8. Put tomato paste on top of the sarmales.
9. Put water over the sarmale and let it boil for about 30.40 minutes. Then put in the oven for about an hour and a half. If necessary, add more water.
Depending on your preferences, sarmales can be served with cream. Good appetite!
Traditional sarmale with pork
Traditional sarmale with pork, not absent for the holidays, Christmas, Easter or New Year. A real delight on Romanians' tables, served with hot polenta, with a little sour cream on top and hot pickled peppers.
Tips for the best sarmale:
Use slightly fatter minced pork, not lean because they will fade. You can also use minced meat mixture of pork and beef, as you like.
If the sauerkraut is too salty, first boil it with boiling water and then rinse with cold water. Then drain the cabbage leaves.
You can sauté the chopped onion in oil and then mix it with the minced meat and rice. You can simmer the minced meat with onion and rice until it changes color.
A spoonful of broth can be added to the sarmale composition.
Boil the stuffed cabbage over low heat, in the oven, with a lid, for at least 2 hours.
If you prefer fatter sarmales, add pieces of bacon with mice.
Put pieces of smoked ribs or slices of smoked kaizer among the sarmale.
Season the meat with salt and pepper, paprika and dried thyme to taste and you will definitely make the best traditional sarmale with pork!
Sarmale with pork
You can't help but make, from time to time, the traditional sarmale with pork. If you don't know the recipe yet, follow the steps below! They will surely come out!
1 kg minced pork (with a little fat)
& frac12 carrot
1 cup rice
salt, pepper (a little more pepper)
a sweet paprika powder (optional)
pickled cabbage leaves
100 g of tomato juice
water or borscht
Method of preparation
Take a kg of minced pork (with a little fat because that way the sarmales will be tastier). Mix it with an egg, two onions given through the small grater, & frac12 raw carrot, also given through the small grater, a cup of rice, salt and pepper a little more or as you prefer. If you want, you can also add a 1-2 powders of paprika.
Mix the whole composition very well.
Take a sheet of sauerkraut and place about 3 teaspoons of the above mixture in the middle. Roll, forming the sarmales.
When they are ready, place them in the pot as follows: on the bottom of the pot place a sprig of thyme. Then, if you want, a few pieces of smoked ribs.
Only then do we begin to place the sarmelele.
It would be good to have a hole in the middle of the pot and to put the remaining, finely chopped cabbage at the end.
To do this, he puts a tall glass in the middle and places the sarmales around it, forming a layer.
Among the sarmale we can also put a cir acncrnăcior for an extra taste.
Take out the glass and place the finely chopped cabbage in that hole. Before putting them in the oven, put another cup of water in the bowl.
We put them in the oven and, in the meantime, if necessary, add more water or borscht.
Leave for about 1 hour, 1 hour and a half or until they are done, and at the end add a box of 100 g of tomato juice.
- 1 / 2kg pork
- 1 / 4kg beef
- 1 / 4kg smoked mutton or pork ribs
- tomato paste
Cabbage should be with thin leaves. Chop the meat. Boil the rice in half, chop the onion finely and cook a little separately. Put everything in a large bowl, mix, add the spices, make small sarmale. Put the smoked ribs to boil.
Put the chopped cabbage, then, in overlapping rows, the stuffed cabbage. Sprinkle with tomato juice, place chopped cabbage on top and bake on low heat. Don't forget to put either cold water or combined with tomato juice over the sarmale. Boil the stuffed cabbage over low heat, in the oven, covered, and, when they are ready, leave the pot without a lid for 10 minutes. The smoked rib is placed on top.
Serve with hot polenta and hot peppers.
When I feel like something, I do (here we are talking strictly about food, because I already see raised eyebrows). It's one of the advantages of my job. Sometimes, if in doubt, I call my mother. That's the thing, I don't know them all and when it comes to the things I grew up with, I think my mother is much better than me. This time I didn't call her to ask her how to make sarmale, I did it a few times in my life, I just called her to brag that they turned out good for me, although I did them a little differently.
I used pork and beef (mixture 70/30) in which I mixed salt, pepper, dried thyme, fresh dill and sun-dried tomatoes marinated in basil oil (I have a stock that I try to get rid of. I still use them these days). I also mixed in the meat (600 grams) a cup of rice with large beans (which I bottled on low heat with a finely chopped red onion) and a good tablespoon of smoked pork breast, well dried and chopped , produced somewhere at Gura Humorului.
I scalded a cabbage and peeled off its leaves (a bit thick but I had a choice of 30 small sarmales), I filled the sarmales and with what was left of the meat and cabbage mixture I made a chopped knife with which I wallpapered the bottom of the pan in which I boiled the sarmales (under the mixture I put the slices of smoked sausages). I put a cup of mashed tomatoes folded with water over the sarmale (I didn't cover them at all, the sarmales don't boil in water, they are smothered in steam so that they remain whole and firm), I also put some dill and parsley leaves over them, a handful of cherry tomatoes, the lid on top and ready, I let them sweat under the lid for an hour and a half. That's right, that's why it inspires you today.