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Pork sarmale with sour cabbage

Pork sarmale with sour cabbage


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Cut the cabbage in half and remove the leaves, remove the stalks and place the resulting leaves in water to remove salt from the leaves. Separately, cut the onion into small pieces and chop the meat in the car. Mix the minced meat with the onion, salt and put it in a pan in oil to harden it. At the same time we wash the rice and boil it for 15 minutes.

Remove the meat and rice (drain well) and mix, add pepper powder, smoked paprika and finely chopped thyme.

We take the ceramic pan and put on its bottom 4-5 finely chopped cabbage leaves, we go to the preparation (wrapping the sarmales) we put the meat in the cabbage sheets and we put them in circles, between the sarmales we put sticks of ribs / smoked bacon). Sprinkle with thyme and add the rest of the smoked ribs. On top we put again 4-5 finely chopped cabbage leaves and add the tomato paste diluted in the soup. Add the soup in which they will boil (water), put it in the oven for 2-3 hours, leave it to decrease and burn a little on top.

Sarmalele can be served in different forms but with polenta and hot peppers.

Good appetite





Sour cabbage about 1.5 kg 1/2 kg pork, 200 g smoked pork neck, 50-100 g rice, 100 g onion, pepper, allspice, tomato juice (100 ml), a bay leaf, thyme , marar.

Only cabbage with thin leaves is good for sarmale. The small sarmales are made only from 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. Pork or mixed with beef and pork neck are passed through the mincer, along with onions, 2 minutes, with 2 tablespoons of oil.

To the mince, add the washed and drained rice and a knife tip with pepper or a teaspoon tip with allspice that is not too hot and gives the cabbage a very good taste.

Salt is not added, because smoked meat and cabbage leave enough salt. If it is fatty meat, add 150 ml of water for 100 g of rice, and if it is lean meat, 200 ml of water for 100 g of rice beat well until incorporated into the mince, so that it is fluffy and the rice has 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 volume when boiled and softens.

Place a cabbage leaf in the palm or on the table, put a teaspoon of chopped, placed like a roll on the width of the leaf, so that at one end and the other of the chopped leaves 2 cm of free leaf. Turn a narrow end of the leaf over the roll and bring a long end of it over the meat, rolling together to the other end of the leaf then by hand, insert the end that remained free. Packed in this way, the sarmales do not open when boiled. When all the sarmales are cooked, the remaining leaves are cut next to the middle rib, several are overlapped and rolled, then thinly cut, like noodles. For boiling the stuffed cabbage, prepare a 4-5 l pot, so that they do not catch fire when boiling. Half the amount of chopped cabbage.

Among the sarmales you can put pieces of fresh or smoked pork ribs, salted a little before, which is served with the sarmales, giving them a very pleasant taste.

Also for aroma and taste, put 1-2 bay leaves and about 20 peppercorns, a branch of thyme and finely chopped dill, and for color, 100 ml of tomato juice that will pleasantly color 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 heat. The sarmales can be boiled in a pressure cooker in about an hour, calculating the time when the first vapors start to come out through the valve at that moment, the fire is reduced to a minimum. Put the water up to half of the sarmales, because it will not decrease when boiled (only as much as the rice absorbs). No sarmale sauce is made. Serve with sour cream at the table. Sarmalele can be prepared with meat from any animal & # 8211 beef, sheep, rabbit, with breast from any bird, chopped together with thick skin, or fish.


Transylvanian cabbage rolls

Ingredient:

- 1 kg of minced pork (or 3/4 kg of pork and 1/4 kg of minced beef)
- smoked bone
- smoked ribs
- 200 g of rice
- 2 chopped onions
- 2 eggs
- 4 tablespoons lard (if you do not have, you can put oil)
- 1 kg of finely chopped cabbage
- 1 whole sauerkraut
- 2 tablespoons of paprika
- chopped garlic
- salt, pepper, thyme and marjoram - to taste
- sour cream for service

1. Boil the rice in a bowl with plenty of water, salt and a little oil for 10 minutes.
2. Fry the onion in lard / oil until lightly golden.
3. Put the fried onion, minced meat and garlic, boiled rice and 1 tablespoon of paprika in a large bowl and season with salt, pepper, a little thyme and marjoram, to taste. Mix well using a wooden spoon. It's fun to use your hands!
4. Unwrap the pickled cabbage and choose the right size leaves - depending on how big you like them sarmale ardelenesti.
5. Fill these sheets with the mixture obtained and roll them, pressing them lightly on the ends so that they do not fall apart during boiling.
6. Put (preferably in a traditional clay pot or in a simple, very deep pot) a layer of chopped cabbage on the bottom of the pot, generously spread pieces of ciolan and ribs for that aroma "smoked, another layer of cabbage and then one of sarmale ardelenesti. Repeat the procedure several times until you fill the bowl (or until you finish the ingredients).
7. Put the sauerkraut on top and season with the other teaspoon of paprika, thyme and marjoram, to taste (don't add much salt because the sauerkraut is already very salty).
8. Add water and cabbage juice, covering almost completely the layers of cabbage and sarmale ardelenesti. Some families also add slices of tomato or broth mixed with water to emphasize the sour taste.
9. Boil over low heat, without stirring, for up to 4 hours in the oven, always checking that there is more liquid.

Add sour cream only when serving!

This is my grandmother's traditional recipe sarmale ardelenesti, delicious, tasty and with a special taste, which helped me to have a small part of Romania (or at least Transylvania) wherever I was in the world!


Transylvanian Sarmalute

  • Minced meat (pork mix with beef) & # 8211 800 grams
  • sweet or pickled cabbage 3 kg
  • 4 onions
  • tomato broth - 100 grams
  • water or meat soup 1.5 liters
  • paprika a tablespoon
  • lard or oil & # 8211 250 grams
  • rice & # 8211 100 grams
  • pepper & # 8211 5 gr
  • thyme 2 gr
  • smoked ribs 300 grams
  • salt & # 8211 to taste

The meat is mixed with rice (hardened together with the onions before), ground pepper, thyme, paprika and salt.
Separately, choose the cabbage leaves (without tears), cutting them into suitable pieces. The stuffed meat is made from the prepared meat composition. Take the cabbage leaf, put a little of the meat composition (the size of a large walnut) in the middle, wrap it in the shape of a roll, and insert the ends of the roll with your finger inside, thus obtaining the shape of a wire.

Put them in a pot together with the ribs, cover them with water and simmer.
Before removing from the heat, pour the tomato broth over the sarmale, leave for another 5 minutes, and then remove from the heat.
Serve with sour cream.


Method of preparation

Cut the cabbage in half and prepare the leaves, remove the stalks and put the resulting leaves in water to remove salt from the leaves. Separately, cut the onion into small pieces and chop the meat in the car. Mix the minced meat with the onion, salt and put it in a pan in oil to harden it. At the same time we wash the rice and boil it for 15 minutes.


Remove the meat and rice (drain well) and mix, add pepper powder, smoked paprika and finely chopped thyme.

We take the ceramic pan and put on its bottom 4-5 finely chopped cabbage leaves, we go to the preparation (wrapping the sarmales) we put the meat in the cabbage sheets and we put them in circles, between the sarmales we put sticks of ribs / smoked bacon). Sprinkle with thyme and add the rest of the smoked ribs. On top we put again 4-5 finely chopped cabbage leaves (or left the whole piece) and add the tomato paste diluted in the soup. Add the soup in which they will boil (water), put it in the oven for 2-3 hours depending on your stove, check before removing them from the oven, leave them to decrease and brown them a little on top. Sarmalele can be served in different forms but with polenta and hot peppers.


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Cabbage rolls in cabbage leaves, decorated with tomato slices (200 g) and served hot with hot peppers.

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Recipe for wild boar and venison sarmale in sour cabbage leaves, seasoned with thyme and paprika

Sarmale with rice in cabbage leaves

Fasting sarmale with rice in cabbage leaves, prepared with carrots, onions, tomato paste and raisins, seasoned with paprika


Sarmale in sour cabbage leaves with meat

Only cabbage with thin leaves is good for sarmale. The small sarmales are made only from 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. Pork or mixed with beef and pork neck are passed through the mincer, along with onions, 2 minutes, with 2 tablespoons of oil. To the mince, add the washed and drained rice and a knife tip with pepper or a teaspoon tip with allspice that is not too hot and gives the cabbage a very good taste. Salt is not added, because smoked meat and cabbage leave enough salt. If it is fatty meat, add 150 ml of water for 100 g of rice, and if it is lean meat, 200 ml of water for 100 g of rice beat well until it is incorporated into the mince, so that it is fluffy and the rice has 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 volume when boiled and softens. That's right

Among the alternatives to the recipe Sarmale in sour cabbage leaves with meat , we recommend:


Sarmale craving

When I feel like something, I do it (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 to stay whole and firm), I put some more 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.


SARMALE IN WALLEN CABBAGE

Sarmales are not missing from the homes of Romanians for the holidays. I think that Romanian cuisine cannot be conceived without sauerkraut with sour cabbage and polenta. In Praid, in Harghita, a sarmale festival was organized in autumn. But that's not all, because I recently read that a sarmale factory has opened in Gheorghieni (also in Harghita). Do you think that the enticing smell of homemade sarmales will make the ladies change their habit of cooking with that of buying ready-made sarmales? I 'm curious to know what sale they will have & # 8230

INGREDIENT:

700 g pork
100 g smoked pork neck
4-5 slices of smoked pork ribs
2 tablespoons rice
1 large onion
2 tablespoons rice tip (60 g)
dill
a little thyme
1 large sauerkraut & # 8211 with thin leaves
5 tablespoons broth
2 tablespoons oil
1 bay leaf
peppercorns
1/4 teaspoon ground pepper
optional sour cream for serving

For starters, we prepare the cabbage leaves: if the cabbage is too sour or too salty, we wash the leaves in warm water and squeeze them. If the leaves are too small we cut the thick ribs upside down, without breaking the leaf, and if the leaves are too big we can cut them in two.
Chop the meat with the back of the neck. Add finely chopped and hardened onions, rice, a little ground pepper, thyme and dill.

We add to this mixture a cup of cold water which has the role of tenderizing the meat. We take the cabbage leaf in our hand and put minced meat about a tablespoon (if you like smaller sarmale put a teaspoon). We put the meat on the width of the leaf, so that we have at least 2 cm left at one end and at the other of the leaf, to wrap the wire.

We insert the narrow end inside so as not to open the sarmales when we boil them. We cut some cabbage leaves in julienne and put them on the bottom of the pot together with the smoked ribs. Then, we place the sarmales next to each other, even overlapping if we have more, but we must make sure that the chosen pot is high enough, so as not to burn when boiling.

When we finish arranging the sarmales, we add another row of julienned cabbage, peppercorns and bay leaf.

Pour boiling water over them and boil them. Meanwhile, heat the broth and put it over the cabbage.

Let it boil for about an hour, filling with water from time to time, then put them in the oven for 30 minutes to reduce.