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- 1 kg minced meat
- 100 g of rice
- 2 tablespoons tomato paste
- 1 large onion
- 2 carrots
- 2 eggs
- 2 tablespoons flour
- vine leaves
- 2 slices of ham
- 1 sprig of thyme
Preparation time: less than 90 minutes
RECIPE PREPARATION Sarmale in vine leaves:
Peel an onion and heat it a little, add the grated carrot, tomato paste and let it cook. Wash the rice and let it drain well. Mix the rice, meat, onion, eggs, flour, thyme, dill, chopped parsley. Season with salt and pepper. Wash the vine leaves, then scald them a little and squeeze them with water. Add water mixed with salt and a little tomato juice in the pot to cover them, put the pot in the oven and then good appetite!
Sarmale in beef leaves
In a large bowl, mix the minced meat with finely chopped onion, grated carrot, egg, spices, finely chopped greens and a tablespoon of broth. Wash the rice well and add it to the bowl. Add a cup of water, because it will homogenize the mixture and make it soft. The softer it is, the faster it boils. If you do not put water, the sarmales will come out strong. Mix well.
Scald the vine leaves well. Then we put a little meat on each leaf and roll the sarmaluta.
In a deep pan greased with a little oil, place beef leaves on the edges of the bowl, then the surrounding sarmalute, and finally leave a place in the middle that we fill with 2 tablespoons of broth dissolved in water. We cover with water, so that we have a free space of 3 fingers above the sarmales. Put on the stove, on the right heat until it boils well (for about 1 hour-1 hour and 30 minutes). Quantity obtained: approx. 48 sarmalute.
Serve with sour cream.
You have to keep in mind that for cabbage rolls you can only use cabbage with thin leaves. In order for your small sarmales to come out, you make them only from the top of the very thin leaves, without thick ribs. If the cabbage is too sour or too salty, wash it in 2-3 warm waters, both whole and chopped leaves. If you can't stand the acreage, put it in boiling water for 3 minutes, without the leaves softening. If the leaf is small, cut the bulging part of the rib on the back of the leaf, without piercing the leaf, and if the leaf is larger, cut it along the rib, on either side of it, removing the rib.
Pass the beef through the mincer, together with the hardened onion, for 2 minutes, with two tablespoons of oil. Add the chopped washed and drained rice and a pinch of pepper or a teaspoon of allspice which is not very hot and gives a very good taste. Chicken salt only if necessary, because the cabbage leaves enough salt anyway. Add 200 ml of water to 100 g of rice. Beat until incorporated into the mince, so that it is fluffy and the rice has a liquid in which to boil, before the meat coagulates around it.
Place a cabbage leaf on the palm or on the table and put a teaspoon of chopped, so that it remains 2 cm to both ends of the leaf. Turn a narrow end of the leaf over the roll and bring a long end of it over the meat, rolling them together to the other end of the leaf. With your hand, insert the end that remained free. If you wrap them like this, the sarmales will not open when boiled.
After you have made all the sarmalute, you put the remaining leaves on top of each other and start to cut them as fine as the noodles.
Now you are getting ready to boil them. You need a pot of 4-5 l. Put half the amount of chopped cabbage on the bottom of the pot, and over it the stuffed cabbage in rows. You can put some smoked among the sarmale.
Top with the rest of the chopped cabbage. For flavor and taste, add 1-2 bay leaves and about 20 peppercorns, a sprig of thyme and finely chopped dill. For color, add 100 ml of tomato juice that will color beautifully the fat that will rise above the cabbage.
Pour enough boiling water to cover them, cover and simmer over medium heat until boiling, then reduce the heat. The sarmales are boiled for about 2 hours.
These delicious beef sarmale you can serve them with sour cream at the table. If you prefer other meat, the preparation is identical.
Sarmale in beef leaves
Finely chop the onion, wash the rice well. Mix well with grated carrot, minced meat, egg, spices, finely chopped greens and a tablespoon of broth. Add a cup of water to homogenize and soften the mixture (without water, the sarmalutes will come out stronger). Put a little of the meat mixture on each vine (scalded before) and roll the sarmaluta.
Put a thin layer of oil in a deep saucepan, then place on the edges of the pot a few vine leaves, then the surrounding sarmalute, taking care to leave a place in the middle, which we fill with 2 tablespoons of broth dissolved in water. We cover with water, so that we have a free space of 3 fingers above the sarmales. Put on the stove, on the right heat until it boils well (about 1 hour and 30 minutes).
Serve with hot polenta.
If you like my recipes, you can find them on my blog.
Sarmale with beef and turkey leaves
Knead the minced turkey meat well with the rice, finely chopped onion, egg, finely chopped greens, spices
The huge wire. Recipe from Adi Hădean
We can cook interesting recipes with the famous chef Adi Hădean. He proposes a huge wire, which saves you from "bibilit" cabbage leaves, a variant of sarmale 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 round grain rice, 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 ", says the famous Maramures chef.
Sarmale preparation in beef sheets
If the vine leaves are fresh, they are washed and scalded before use. Fill a large pot with about 2/3 of water and put it on the fire. When the water boils, throw in as many vine leaves as you can, leave it until the water starts to boil again, mix with a spoon, and after a few minutes are removed with a whisk, in a strainer. Allow to drain well and cool, then are ready to use.
If brine leaves are used, rinse in cold water. If they are too salty, leave them in cold water for a few hours. Then they drain.
The method of preparation for the cabbage rolls is identical to that of the cabbage rolls.
Finely chop the onion and fry in fat (I prefer to use oil on these sarmale, but you can also use lard). Add 2 tablespoons of tomato paste, thyme, pepper, oregano and leave on the fire for a few more minutes, stirring constantly, so that it does not stick. Then remove from the heat, toss over the minced meat. Add vegeta, salt to taste, rice and mix.
Vine leaves in brine & # 8211 perfect for sarmale
The vine leaves are suitable for wrapping sarmales. If you want to prepare a few jars of brine vine leaves, I recommend you try this recipe. It's very simple, so you don't have to worry!
How to put vine leaves in a jar?
Wash the leaves and put them on a paper towel to drain. Then cut their tails. Divide the 90 leaves into 9 equal piles. Rotate each pile of leaves (10 leaves in a bunch) in a tight roll. Put it upright in the jar.
Boil 500 ml of salted water in a saucepan. Then pour the brine obtained over the leaves, so that they are completely covered. Screw on the cover.
Put a cloth on the bottom of a pot. Add the jar of vine leaves to the pot and pour the water. From the moment the water starts to boil, leave the pot on the fire for about 15 minutes.
Then take the jar out of the pot and set it aside to cool. The vine leaves can be stuffed with minced meat to obtain delicious sarmale.
You can use them whenever you want to prepare sarmalute. Just take them out of the jar, wash them a little so that they are not too salty and then prepare the sarmales.
Prepare your jars in advance with everything you need for the winter and so you will be able to eat pickles, beef leaves, vegetable salad, etc. in the cold season. Share this beef brine recipe with your friends.
Sarmale in foil & # 8211 video recipe
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Recipe of sarmale in beef leaves it is ideal for people who do not eat cabbage for various reasons. Although cabbage rolls they are extremely tasty, I also really like the ones in beef sheets. In fact, as a child I didn't like sauerkraut very much, so I always ate stuffed beef. My mother always made both kinds of sarmale, and the ones with beef were my favorites. He made them quite often during the summer, when I didn't have sauerkraut, and I remained a fan for life.
This recipe for sarmale in beef leaves was borrowed from our Turkish neighbors who prepared them a little differently. The salty version was with beef, mint, parsley and cod. The Romans introduced the pig and gave up the green aromatic plants, being satisfied with the dried thyme which is very well preserved over the winter. For this recipe I used minced beef, lean and of good quality.
I never buy ready-minced meat, but I prefer to either have it minced in front of me at the butcher's, or chop it alone at home. Sometimes I mix beef with fatter turkey or chicken. Good thing you can put a mixture of pork and beef. It is important to have good quality meat, fresh and not too fat. You can also make them in the fasting version, with rice and many vegetables. The Turks even have a sweet version with rice and raisins and are very tasty.
For the beef leaves, I had beef leaves preserved in brine but you can also use frozen beef leaves. If the beef leaves are too salty, you can leave them to dry overnight in a bowl of cold water. You can boil the stuffed cabbage both in the oven and on the stove, checking the water in the pan from time to time. Beef leaves should be well cooked, meat should be cooked, as should rice. Serve these wonderful sarmale in beef sheets with sour cream and sauce formed in the pan. They are delicious and I hope you like them too.
Vine leaves - preservation and preservation!
Method of preserving and preserving vine leaves for sarmale. Store in the freezer for 1 year and even longer.
STEPS TO FOLLOW:
1. Collect the leaves and place them in 20 pieces in each portion, stalk by stalk so that they do not break. Choose young leaves, light green and quite soft to the touch. We also recommend that you select the largest sheets.
2. Then analyze each leaf: those that are clean on both sides are set aside, and on the surface of which you notice traces of insects, wash them.
3. Put a saucepan of water on the fire and bring it to the boil (there are bubbles, but the water is not boiling yet). Take a portion of the leaves and soak them in water, deepening them with the foamer.
Advice. The lower leaf must be the largest, so that it can support all the other leaves.
4. Blanch the leaves in water until they change color. The water must not boil!
5. Remove the leaves with the whisk, wait for them to drain a little and transfer them to a plate with a small border.
6. Repeat the procedure with all portions of leaves.
7. Then carefully straighten the leaves so that they are at the same level. Place each portion of leaves in plastic bags, blowing inside them.
Advice. No need to wait until the leaves cool.
8. Fold the bags so as not to damage the tips of the leaves.
9. Wrap all the leaves in this way, place the top bags at the tail, for a more comfortable storage, and put them in the freezer.
Portioned storage has its own advantages. First of all, this way you can prepare an exact number of sarmale for as many people as needed. Thaw as many leaves as needed, because you can't freeze them repeatedly. Second, you can change the location of the bags in the freezer, arranging them as you see fit. The leaves are thermally processed, all you have to do is fill them and boil the sarmales. Try the method and it will definitely stay in your home!