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1. Put the cabbage leaves in the inner pot
2. Press the MENU button, select the BOIL program. Press COOKIG TIME and select 10 minutes. Close the lid and press START. After finishing the program, unplug the appliance and let it cool down.
3. Mix the meat with finely chopped onion, spices and rice (I also put a finely chopped red bell pepper)
4. Put a small amount of the composition formed on each cabbage leaf and roll them.
5. Add the carrot and onion to the inner pot. Select the STEW program and set the time to 1 hour and 40 minutes. Add the tomato paste during cooking.
6. After 10 minutes add water, sugar, pepper and salt. Place the sarmales in the sauce formed and close the lid.
7. When the program is completed the Multicooker automatically switches to KEEP WARM mode.
8. After completion, disconnect from the power supply.
At a time when Romania was not yet a stable and flourishing democracy as 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.
Some Easter recipes from the chefs
Contemporary cuisine means first and foremost fantasy and the ability to express oneself: on the plate, Chef Nicolae created a story from nature, the natural cycle of food, from vegetable to animal & # 259. 537i invers. The greenery, the cheese, the lamb, the living landmarks of the shepherd are ingeniously combined.
Photo: Chef Nicolae Nicolae
Bor & # 537 honey
1 kg of bone-in lamb
dried onion & # 259 150 g
green onion 150 g
carrots 70 g
& # 539elin & # 259 100 g
oil 50 ml
ou & # 259 de g & # 259in & # 259 3 buc.
bor & # 537 1 l
lobod & # 259 50 g
unti & # 537or 50 g
p & # 259trunjel 50 g
leu & # 537tean 50 g
Portion 1 kg of lamb with bone, cook and boil in a saucepan over medium heat for boiling. Peel 70 g carrots, 150 g green onions and 150 g dry onions.
Carrots, onions and celery are cleaned, washed, chopped into cubes, sautéed in oil and salt, then put to dry. boiled with meat. After the meat has boiled well, add the green onions, loboda, butter and boron for 10 minutes. To the end, add the parsley and the lion and the minced minced egg and the beaten egg.
100 g minced pork (or pork mixture with beef)
5 young vine leaves, from v & acircrful l & # 259starilor
30 g of rice
20 g onion & # 259
2 ro & # 537ii pasate
25 g tomato paste
thyme, m & # 259rar & # 537i p & # 259trunjel
20 ml of sunflower oil
Method of preparation:
Heat the oil, over low heat, add the chopped onion and add the water and do not burn the oil. After a few minutes, add the tomato paste and the washed rice. Let it swell a little in the rice (so that the sarmales do not crack) and add the chopped greens. Pour everything over the minced meat, mix, season.
Op & # 259ri & # 539i very pu & # 539in frunzele de vi & # 539 & # 259, luego & icircmpacketa & # 539i s & # 259rm & # 259lu & # 539ele. Add the broth, and dissolve in a tablespoon of sugar.
Cover with vinegar leaves and cover with foil or foil, put in the oven over low heat for 30-40 minutes, then uncover the pot and let it dry. 20-25 minutes if you still need to add water or bullion.
For serving, I prepared a mixture of 250 g of 250 g powder, 1 pinch of salt and a tablespoon of oil to 1 liter of water. I put it in a round bowl and let it cool. I prepared the crust of coarse salt with water, I then put it over my hand and read it for 20 minutes. in the oven & icircncins at 180 & ordmC. I took it out of the oven, cut a lid for it and made a spoonful with a spoon, where I then placed the boiled sarmales.
Photo & raquo Lamb chop & icircn crust & # 259 aromatic herbs with mustard sauce, ripe vegetables & mashed potatoes
Lamb chop & icircn crust & # 259 flavored herbs with mustard sauce, ripe vegetables & mashed potatoes
1,200 kg lamb chop with bone
50 ml olive oil
100 g pesmet panko
1 leg. p & # 259trunjel
1 sprig of rosemary
1 twig & # 539 & # 259 fresh thyme & # 259t
2 sage leaves
60 g mu & # 537tar Dijon
200 ml sm & acircnt & acircn & # 259 liquid & # 259
100 g eggplant
100 g of zucchini
100 g carrots
100 g bell peppers
450 g potatoes
70 g butter
Method of preparation:
The lamb chops are shaped and cleaned of excess fat, washed, wiped with a piece of paper towel. Fry the chops lightly in a hot pan, place in olive oil, season with salt and pepper, for about 4-5 minutes, then place for 10-12 minutes. in the oven & icircncins at 180 & ordmC.
The following steps are required for the herb crust:
Add in a blender: panko breadcrumbs, parsley, rosemary, thyme, sage, salt and pepper, then mix for 2-3 minutes. p & acircn & # 259 c & acircnd our mixture turns sandy & # 537i green. With a brush we grease the lamb chops, then we cut them through the crust above. We put them 2-3 min. in the oven & icircncins at 180 & ordmC.
In a smaller saucepan, make the butter sauce from the butter, whisk together the liquid, add the salt, pepper and pepper. Let it simmer for 4-5 minutes.
Sprinkle with vegetables, zucchini, bell peppers, carrots.
On a baking sheet, cut all the vegetables and season with olive oil, salt and pepper and put them in the oven for 10-12 minutes. at 180 degrees. Serve with mashed potatoes.
Stuffed lamb pulp & # 259
Finely chop 3 cloves of green onions, 1 zucchini, 1 clove, 1 clove of celery, 5 dried tomatoes, 3 cloves of garlic. Drizzle in a pan with oil and butter for about 2-3 minutes, add 300 g of minced meat and salt, pepper, thyme, basil and fry together in a pan for about 8 minutes. -10 min. After the composition has cooled, add 3 eggs and mix and mix until the composition is homogeneous.
The composition is inserted into a leg of lamb, in a hole formed above the ribs. It is closed with metal clips or mini-refrigerators. Grease the pulp on the entire surface on one side and on the other with a salt oil and paprika.
Place in a tray with rosemary wine and thyme, cover with baking paper and apply aluminum foil for about 3 minutes. in the oven & icircncins at 140 & ordmC.
The foils are then removed and left for another 15 minutes. at the oven & icircncins at 220 & ordmC.
& Icircncearc & # 259 & # 537i re & # 539eta de sarmale de ici.
Today my mother-in-law amazed me with some amazing lazy sarmale & # 8211 a delight of big days in record time!
We present you a recipe for lazy sarmale, especially delicious and aromatic. They are prepared much easier and faster than classic sarmales, being juicy and very appetizing. They are perfect to be served at a family dinner with a garnish of fresh or canned vegetables. It is a simple and accessible recipe, which definitely deserves attention.
INGREDIENTS FOR SAUCE
METHOD OF PREPARATION
1. Boil the rice until it is almost ready. Let it cool.
3. Mix the rice with the minced meat, cabbage, salt, ground black pepper and egg.
4. Form the roasts. Mix the ingredients for the sauce.
5. Lazy sarmales can be cooked on the stove: fry them in a pan with hot oil. Cover the pan with a lid and fry, over low heat, in cream sauce with tomatoes. They can also be prepared in the oven: arrange them in a baking dish and bake them (without sauce) for 20 minutes. Pour the sauce over the sarmale and cook for another 20 minutes.
How to prepare vine leaves for sarmale & # 8211 Here is the traditional recipe from grandparents
1. For starters, we wash the vine leaves.
2. Using a knife, remove the tails.
3. We place the leaves in a bowl. Pour 800 ml of water and add salt. Leave the leaves in the saline solution for 30 minutes.
4. Place the leaves in a bowl of hot water.
5. Add 1-2 tablespoons of salt.
6. We overlap 3 leaves and form a roll. Do the same with the remaining leaves.
7. We place the rolls in jars.
8. Pour the hot brine and close the jars tightly. Leave in a cool place for 2-3 weeks.
The fatter pork is finely chopped. At half a kilogram of meat put half a handful of washed rice, an egg, a pinch of ground black pepper and a teaspoon of salt coffee. Mix and wrap the sauerkraut with sauerkraut, about the size of a walnut. The ends of the cabbage leaf are pushed into the wire. A soup plate filled with finely chopped cabbage, squeezed well is placed on the bottom of a pot. The sarmales are placed in a circle and bacon or fatty meat is placed in the middle. Pour enough water to cover the sarmales. Periodically lift the pot off the heat and turn it so that the food does not stick to its bottom.
In a larger lab (saucepan) put a good tablespoon of grease (lard), a little flour and a finely chopped red onion and make a rant by adding cold water. If the cabbage is not very sour, it can be put in a pan and a little die (cabbage juice). Add the lentils over the sarmale, add plenty of cream. Serve with meat from a boiled, sliced pot.
In addition to meat, you can also put fresh or smoked sausage in the pot, depending on how fat the meat used is.
In some areas it is no longer rancid, it is put, only rubbed cream with egg yolks. Beaten egg and sour cream over hot sarmales before serving.
Thursday's recipe. Sarmale in black chiup, according to Ionel de la Rediu's recipe (Romanian recipes to your taste)
From all those Romanian recipes that I learned - wandering the country far and wide - for today I chose the one from a holiday of the day. Not from an Ioană, but from an Ionel, of his kind from a small village on the edge of the Ieșilor, so to speak… Rediu. The recipe for sarmale boiled in black earthenware is prepared according to all the canons of Moldovan cuisine.
But before I go into its details, let me tell you what the weather will be like in the east next year… Also from Ionel Ursache from Rediu reading! That he, according to the ancestral tradition, took care to find out in time… what the weather will be like, according to the custom of the place: putting, that is, coarse salt in twelve onion leaves and waiting, overnight, for time to speak for itself. And what did our celebration find out?
That in the months of 2016 the weather will be like this:. (find out & # 160WEATHER FORECAST FOR 2016)
Ehei… the old wisdom of the Romanian peasant!
But let's take a quick look at the promised recipe. For these sarmales you need beef and pork, which you grind well - with the butcher or the mincer.
To make them… Moldovan, you will use.
Read on ANTENA SATELOR all the details of this delicious ROMANIAN RECIPES
Sarmale like at home mom
As this year I was a perfect cook and I tried a lot of new recipes, which my mother cooked until she finally moved to Sinaia, here I took my heart in my teeth and said I would try to make the best recipe of Christmas sarmale. It was a premiere for me, but with her on the phone, success was guaranteed. I prepared them this week because I had to film a video with the Christmas table. If you have emotions, I'll tell you that I had them too, but they turned out super delicious. I didn't even spend the whole day in the kitchen because I used to the Crock-Pot Express multicooker, which now has a super discount, and with code l Ela10 benefits from another 10% discount.
In order to have a mixture of meat that is as low in fat as possible, the mother also puts turkey breast in it, especially since the children also really like sarmales.
5 methods of preparing cabbage leaves for cabbage rolls. On everyone's taste and possibilities!
Today we will present you 5 ways to prepare cabbage leaves for sarmale!
1. IN THE MULTICOOKER
1. Remove the back of the cabbage and put it in the Multicooker, adding a little water.
2. Set it to the "Boil" program and cook the cabbage for a few minutes. It will soften and its leaves will separate easily.
3. If the leaves in the middle of the cabbage remain raw, you can boil them a little more in the Multicooker (after you separate the prepared ones).
Cabbage leaves come out soft, transparent and malleable.
2. BY BOILING
1.Section the back of the cabbage, without removing it completely. Stick a fork in it.
2. Pour water into a saucepan. Bring to the boil. Add a tablespoon of vinegar and ½ tablespoon of salt to it.
3.Put the cabbage in water and turn it through it, using the fork stuck in the back. Its superficial leaves will begin to separate. After separating them, remove the head from the water and cover the pan with a lid. Let the leaves boil for 2-3 minutes. Take them out of the water.
4. Proceed similarly until you separate and boil all the leaves.
This is the safest and most proven method of preparing cabbage leaves for cabbage rolls, but also the longest.
3. IN THE MICROWAVE OVEN
1.Remove the back of the cabbage.
2.Put it on a plate (with the hole down) and put it in the microwave. Heat it for 5-6 minutes at maximum power. The superficial leaves (5-6 pieces) will separate easily.
3. Proceed similarly until you separate them all.
This is the fastest method.
4. IN THE OVEN
1.Remove the back of the cabbage. Put it in a baking sleeve, tying its ends. Place the bag of cabbage on a baking tray and place in the preheated oven at 200 ° C for 25-30 minutes.
2.Then take it out of the oven and bag. Separate the leaves with a fork.
5. BY FREEZING
1. Put the cabbage in a bag and put it in the freezer.
2.After freezing, take it out of the freezer and let it thaw at room temperature.
3. Its leaves will separate easily: they will be soft, malleable and will not break. You can prepare the sarmales.
step 1. Pour hot water over the cabbage and leave a little to leave the salt. The vine leaves are washed.
step 2. The cabbage is broken into leaves, cut the hard part.
step 3. Finely chop the onion, grate the carrot. Fry until soft, add tomato paste. Add to the bowl with the minced meat.
step 5. I used that kind of rice.
step 6. The rice is washed in a few waters and added to the mixture of hardened meat and vegetables, as well as the chopped greens. Add salt and pepper.
step 8. The remnants of cabbage and greens are placed at the bottom of the pot (cauldron).
step 9. The cabbage leaf breaks in three.
step 11. The sarmales are made tightly so that they do not fall apart during cooking.
step 12. The sarmales with vine leaves are then formed.
step 16. They are placed in a pot next to each other, without leaving much space between them.
step 17. Cover with cabbage leaves, add a carrot and an onion.
step 18. Add 1.5 tablespoons of tomato paste and pour water. During boiling, taste the water and add salt if necessary. They can be boiled in multicooker, setting & quotsarmale & quot, 2 hours. On the fire, boil for 1.5 hours on high heat, covering the pot with the lid only partially.