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Sarmalute with pork and smoked meat

Sarmalute with pork and smoked meat


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I picked the meat from the market piece and they chopped it on the spot.

Rinse the cabbage a little in cold water and choose the leaves.

Peel an onion and put it in hot oil until it becomes translucent; add the washed rice in some water and put half a cup of water over it to soften. Add pepper, thyme and salt to taste. After the rice has softened, leave it to cool a bit and mix with the minced meat - mix well and start packing the sarmalute.

We take a cabbage leaf, if it is too big we cut it in two or three, we put a handful of meat composition with rice and we wrap it well. We proceed the same way until we finish all the meat composite.

In a large saucepan we place cabbage leaves, or chopped cabbage on the bottom, we put the dill sprigs and a few pieces of ribs, then we place the formed sarmalutes in a row; sprinkle a little thyme, add a few more ribs and continue with row 2. After we have finished placing all the stuffed cabbage, cover with finely chopped cabbage, sprinkle with thyme and put the tomato paste diluted in about 300-400 ml of water. Put in the oven over low heat for about 3 hours. We check from time to time if there is still water and towards the end of the time we try to see if they have boiled in (inside and cabbage).

We serve with lust with a polenta or without and with samntana ... or without :)


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.


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Method of preparation

Peris advice for the type of meat used: if you want weaker sarmales, choose the pulp and if you are a fan of juicy sarmales choose pork breast.

Step 1: Preparing the cabbage
The cabbage is cut into sheets, washed, and if necessary, put in a bowl with water to reduce the taste too salty and sour. After 15 minutes, clean the stalks and place the sheets on a plate.

Step 2: Prepare the filling
Wash the rice well and leave it in the water for 3 minutes. Peel the onion, finely chop and cook a little in hot oil. After a few seconds, add the rice. Cook the ingredients together for 2 minutes, stirring constantly and add a tablespoon of tomato paste. Stir, and then quench everything with a glass of water. The ingredients are left to boil, and when the rice starts to swell and the sauce decreases, the fire stops. Allow to cool and then mix well with minced meat, salt, pepper and paprika.

Step 3: Running
Spread a cabbage leaf in your palm and place about a tablespoon of the composition in the middle of it (take into account the size of the sheet). Roll the sheet around the meat and cover the ends of the stuffing. Caution: do not roll the sarmales very tightly, because during cooking they will increase their volume and if they are too tight they will crack.

Step 4: Boil
First of all, put a tablespoon of oil, 2-3 cabbage leaves and a thin layer of finely chopped cabbage on the bottom of the pot. Then, as you roll the sarmales, place them in a saucepan in a circular shape, sprinkling after each layer a few pieces of smoke and a tablespoon of broth diluted in a small cup of water.

When you reach the last layer of cabbage, do the same: sprinkle with finely chopped cabbage and a tablespoon of diluted broth. Put enough water in the pot to exceed the sarmales by 2 cm.

And after you have placed the pan, the most important stage follows: boiling. Place a plate and a lid on top of the sarmales and turn the stove on medium heat for 30-40 minutes.


Method of preparation

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Smoked pork steak it is a fragrant food, and the meat is so tender that it falls off the bone. When cooking at Crock Pot, you can use any kind of meat, even the cheapest, it will become very tender anyway.

I recently discovered the magic of cooking in the Crock Pot. At first I didn't know what to expect and it seemed like a lot for a food to stay on the fire for 6-8 hours. But after the first preparations were made, I understood why she is so beloved. The way the food is prepared makes me think of my grandparents' stove and how the food pot sat for hours.


Method of preparation

Smoked and cooked over low heat in the oven, they are the best sarmale.
I'm waiting for you at the table. I also make polenta and I also have hot peppers :)

I washed the cabbage and left it in cold water for about 4 hours.
I cleaned the onion, washed it and chopped it finely. I heated the oil in a pan and hardened the onion together with the washed rice. When they cooled, I added them over the minced meat. I seasoned with thyme, salt and pepper and added 2 tablespoons of tomato juice. I mixed and set aside until I prepared the cabbage leaves.
I unfolded the cabbage into large sheets, the thicker ribs and ribs of which I cut.
I formed the sarmales by placing cabbage and meat in the center of each sheet, I rolled them and inserted the ends inside.
On the bottom of a tuci I put finely chopped cabbage, half of the smoked, a bay leaf, thyme and pepper. I placed the stuffed cabbage in layers sprinkling thyme and pepper between them. On top I put the rest of the smoke and cabbage leaves. I poured enough water to cover them and I put the tuci directly in the preheated oven over low heat for about 4 hours. I added hot water when it dropped. Half an hour before I stopped the fire, I removed the cabbage leaves from above and added the tomato juice. I will serve them with hot polenta and hot peppers. Enjoy!

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Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Method of preparation

Peris advice for the type of meat used: if you want weaker sarmales, choose the pulp and if you are a fan of juicy sarmales choose pork breast.

Step 1: Preparing the cabbage
The cabbage is cut into sheets, washed, and if necessary, put in a bowl with water to reduce the taste too salty and sour. After 15 minutes, clean the stalks and place the sheets on a plate.

Step 2: Prepare the filling
Wash the rice well and leave it in the water for 3 minutes. Peel the onion, finely chop and cook a little in hot oil. After a few seconds, add the rice. Cook the ingredients together for 2 minutes, stirring constantly and add a tablespoon of tomato paste. Stir, and then quench everything with a glass of water. The ingredients are left to boil, and when the rice starts to swell and the sauce decreases, the fire stops. Allow to cool and then mix well with minced meat, salt, pepper and paprika.

Step 3: Running
Spread a cabbage leaf in your palm and place about a tablespoon of the composition in the middle of it (take into account the size of the sheet). Roll the sheet around the meat and cover the ends of the stuffing. Caution: do not roll the sarmales very tightly, because during cooking they will increase their volume and if they are too tight they will crack.

Step 4: Boil
First of all, put a tablespoon of oil, 2-3 cabbage leaves and a thin layer of finely chopped cabbage on the bottom of the pot. Then, as you roll the sarmales, place them in a saucepan in a circular shape, sprinkling after each layer a few pieces of smoke and a tablespoon of broth diluted in a small cup of water.

When you reach the last layer of cabbage, do the same: sprinkle with finely chopped cabbage and a tablespoon of diluted broth. Put enough water in the pot to exceed the sarmales by 2 cm.

And after you have placed the pan, the most important stage follows: boiling. Place a plate and a lid on top of the sarmales and turn the stove on medium heat for 30-40 minutes.


Video: Pickled Mackerel Πάστωμα Σκουμπρί (July 2022).


Comments:

  1. Wade

    Let's discuss this issue. Here or at PM.

  2. Lebna

    Absolutely agrees with you. In this something is and is the good idea. I keep him.

  3. Gurion

    What words ... Great, a great idea

  4. Justino

    you are absolutely right



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