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Sarmalute in baked sauerkraut sheets

Sarmalute in baked sauerkraut sheets

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Finely chop the onion and mix with the meat, salt and pepper.

Grease a hyena dish or any other dish you will use to boil the stuffed cabbage.

We take a cabbage leaf (we keep a cabbage for the end), we clean the stronger ribs, we put the meat in the middle and then we fold them by rolling them and inserting the ends inside ... here I don't really know how to explain the technique.

We place a row of sarmale then we put the rib from place to place, again a layer of sarmale, rib and at the end we cover with finely chopped cabbage. We put water up to the middle of the bowl and then we cover with a foil or lid and we oven for 3 hours over medium heat.

Traditional bagels

One of the most famous dishes in our country. Sarmales are most often consumed in Romanian restaurants. Made differently depending on the area, sarmale in vine leaves or in sauerkraut leaves, their delicious taste can not be compared with any other dish. Below, we make together, step by step, traditional sauerkraut, delicious according to the simplest recipe from my grandmother.

Recipe for traditional cabbage rolls:

All tourists who cross the threshold of our country, want to eat at least once traditional sauerkraut. Their delicious taste and the secret of their preparation is very well known by our housewives, who always manage to prepare the best sarmale. Below we tell you, step by step, how to make the best traditional sauerkraut, according to grandma's recipe.

1. Peel the cabbage from the outer leaves and stalks and choose the sheets in which the meat will be packed.

2. Peel the onion and wash it, then cut it into small pieces. Put in a saucepan to harden with oil and a little water and leave until golden.

3. Mix the fried and cooled onions in a bowl with the meat, pepper, salt and rice, which has also been scalded and cooled.

4. Take a walnut-sized composition and place it on a cabbage leaf, which is rolled with the edges inside.

5. The smaller cabbage leaves are stopped and finely chopped to form a layer for the cabbage rolls.

6. In a tall saucepan, place the chopped cabbage and ribs over the chopped cabbage, and another layer of chopped cabbage on top. Pour the broth soaked in water over them, put the bay leaves and a few peppercorns. Leave to boil on low heat for 2 hours. From time to time, add water, not to stick.

When the sarmales are ready, sprinkle on top of the greens and are only good to eat. You can eat a portion of traditional sauerkraut with cream or a hot pepper.

Sarmale with Baked Cabbage

Finely chop the onion and cook in 3-4 tablespoons of oil, remove from the heat and add 1 tablespoon of paprika. Sauteed onions are added to minced meat and seasoned to taste with salt and ground pepper. Add, preferably, 1 tablespoon chopped green dill (each can add more or less dill to taste), 1/2 tablespoon marjoram and finally the washed and well drained rice. Mix the components until smooth and possibly season if necessary with salt and pepper.

We open the cabbage and wash the leaves in cold water. We cut them in half and put a spoonful of filling, a piece of smoked bacon and twist them as in the video presented.

In a clay pot we place a layer of sauerkraut washed in cold water and well squeezed, we place the sauerkraut and between them pieces of smoked ribs we cover everything with small cabbage and on top sprinkle the rest of the marjoram, 1 teaspoon thyme and 1 teaspoon salt (ribs being salty, we do not make excess salt). Add enough hot water to cover the small cabbage, cover the pot with the lid, and place it in a deep pan and put everything in the preheated oven for about 1 hour from when it starts to boil.

Place the pan with the pot directly on the plate above the burner in the oven. Before removing the pot of cabbage from the oven, pour 50 ml of brandy on top and leave it in the oven for about 10 minutes to blend the flavors.

During this time we prepare a dry "bed" from the beds (in the past, my grandmother placed the pot in the feather dune), we took the pot out of the oven and placed it between the beds. We wrap the pot in beds and let it sit there for another 2-3 hours.

Sarmalele remain warm by this method for a long time even if we serve them in the meantime (if you wrap the pot again). They can be served with or without seed, according to everyone's preference.

10 tips for successful sarmale

I give you some useful tips to help beginners in the process of preparing these delicious sarmale.

1. Pickled cabbage it would be good to be homemade, put by you. I have the old family recipe (Transylvanian) after which I put cabbage in the barrel every year & # 8211 see here. If the cabbage is too sour or too salty then it can be rinsed quickly with cold water (sheet by sheet). Tip: get ready with 2-3 sauerkraut so you can choose the most beautiful leaves! The small leaves in the center will be chopped and placed at the bottom and surface of the pot, they can be frozen or used for a delicious Cabbage from Cluj (recipe here).

2. Meat for sarmale it would be better to be a fatter one because the fat makes the brine tender. I use greasy leg, shoulder and pork breast that I grind (heel) at home. Some people put beef in the composition of sarmale, but in our house it is not common.

3. Rice and onions from the composition they also give tenderness to the sarmales. Do not overdo it with rice to "multiply" the filling! I put 10% rice compared to the amount of meat & # 8211 that is 100 g of rice per 1 kg of minced meat. Some put the raw rice and onions, but I fry them for a few minutes with a little oil. Sarmalas with hardened rice and onions seem much tastier to me. No way DO NOT lay raw eggs in the composition of sarmale because they will strengthen it!

4. Seasoning (seasoning) the stuffed cabbage it is made to taste. I add salt, pepper, dried thyme and paprika. Do not overdo it with salt because sauerkraut is also salty! Instead, be generous with the pepper so that the stuffing doesn't have to be faded. Anyone can add dill, green parsley or even tomato juice or broth.

5. Sarmale modeling it is also made according to preferences & # 8211 larger or smaller. Cabbage leaves often dictate the size of sarmales. The stalks are removed and only the thin parts are used. It is important to wrap the process (twisting, wrapping) so that the filling is tightly closed.

6. Building the stuffed cabbage in the pot it is not done according to a fixed rule. At the bottom of the pot put a layer of chopped sour cabbage (there are also stalks cut from the leaves), a few sprigs of dried thyme and a little chopped onion (that's how I put it). Then arrange the sarmales in layers and intersperse with the pieces of smoked or raw meat. They can be arranged concentrically or in straight rows. They should not be piled up because the rice in them will increase their volume when cooked! Continue layering until the vessels are full. However, 3-4 cm must be left free for the juice in which the sarmales are boiled to take place.

7. Above the sarmales thus built again put a layer of chopped cabbage and sprigs of thyme. The best cabbage rolls are boiled in cabbage mill diluted with water. The liquid must contain the sarmales well. The rice in them will absorb a lot of liquid so it needs to be supplemented from time to time. This time I also put 2 good cups of thick tomato juice. It gives them a pleasant yellowish-reddish color and a specific aroma. I don't put bay leaves in sarmala sauce, but many do.

8. The actual boiling of the sarmales it takes place either in a metal pot placed on a direct fire (on the stove) or in the oven (in metal or ceramic pots). In both cases the sarmales are boiled under the lid and over low heat. Boiling the sarmales (on low heat) takes approx. 1.5 & # 8211 2 hours calculated from the moment they boil in mass. The tastiest sarmale are made in the oven, at a low temperature (150 C) and their cooking takes 3-4 hours. And in their case the liquid must be filled from time to time. At the end, remove the lid from the ceramic pot and let the sarmales brown for about 30 minutes at 180 C. Be careful not to burn them! This browned cabbage is not to everyone's liking, so you choose whether to do so or not.

9. It would have to be said that the sarmales are tastier if they are left to rest for 1-2 hours in the pot or pot in which they were cooked and that they seem to be even better in the following days, reheated.

10. Serving sarmales it is made according to the family traditions of each one: with homemade bread, with a pointed polenta turned upside down and cut with a thread (recipe here), with fresh or pickled sour cream and hot peppers, etc. In Moldova or Oltenia I heard that hot sarmales with colds are eaten (pork meatball & # 8211 recipe here). I didn't try the combination.

Let's get to work and make some traditional Romanian sarmale! Out of 1 kg of minced meat, 50 sarmale come out. I used 500 g of minced meat, I obtained 25 medium sarmale.

Traditional sarmale ingredients in sauerkraut leaves

  • 1 & # 8211 1.5 kg. pork (ready to grind or you can grind it yourself)
  • 1 & # 8211 1.5 kg. sauerkraut (or even a little more, depending on the quality of the leaves)
  • 2 & # 8211 3 onions
  • 50 ml. of oil
  • 150 ml. of rice (a cup), preferably from the one with the round grain, richer in starch
  • 150 ml. warm water
  • 1 bunch of green dill
  • 4-5 sprigs of thyme
  • 3 bay leaves
  • pieces of raw or smoked ribs (if it is smoked, it is good to desalt it beforehand, keeping it in cold water for a few hours)
  • 3-4 tablespoons of tomato broth, if the cabbage is not too sour

Method of preparation

I will continue to invite you to watch the video below, but I would like to insist on a few details:


I will definitely redo them for Christmas, the smell of cabbage and fragrant cakes are never missing, it makes us feel closer to home and loved ones.

  • 2 medium pickled cabbages
  • 1 kg of pork (or mixed, optional)
  • 3-4 tablespoons of oil
  • 2 matching onions
  • 150 g of rice
  • 150 ml tomato broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dried dill
  • 1 teaspoon with a pinch of salt
  • Furthermore
  • 100 g smoked ham
  • 200-300 ml of concentrated tomato juice
  • 2-3 bay leaves
  • 2 crackers of dried dill and 1 of dried thyme

Method of preparation sarmale in beef leaves

Heat the oil in a pan and heat the finely chopped onions until soft. Add a pinch of salt, remove the water from the onion, soften faster and do not burn.

Add the rice and cook for two minutes, until it becomes transparent and absorbs the taste of hardened onions.

Add the broth, salt and other spices, let it boil a little and turn off the heat. If the pan is very roomy you can put the meat over the mixture, if not, put the meat in a large bowl and then the composition in the pan.

Stir carefully so as not to fry, possibly with a spoon until it cools down a bit, then knead well by hand.

Then cut the sauerkraut leaves into pieces, removing the spine. Taste the cabbage before it is too salty or too sour, put it in a bowl with cold water and change the water a few times.

Wrap the sarmalutes as in the video below.

Place on the bottom of the pot the dill crackers, the thyme and the stuffed cabbage. Over each row put concentrated tomato juice, a second bay leaf and a few diced smoked ham.

I had 50 sarmalutes, exactly two rows.

On top I put the chopped cabbage leftovers, tomato juice, smoked ham, bay leaves and I put enough water to cover them.

I boiled them on the fire and then I put them in the oven for 2 and a half hours at 200 ° C. The liquid dropped completely and they smoked smoky on top, they came out great. I ate them with polenta and hot peppers in vinegar. Good appetite !

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Method of preparation

We start with onions and leeks finely chopped and put to harden but covered, so those with liver or stomach problems will not have pain, put the carrot and celery on a grater and add them over the onion and cover. When they are hot add the rice and We turn it a little and then add half a glass of water, cover the pan and turn off the heat. salt and pepper, always a little more because the rice swallows a lot of salt. boiling water. Be careful, the spine must be well removed and as deep as possible, but whoever has patience can put sheet by sheet.

I think most of you know why stuffed cabbages are better, but I will write for the youngest and who do not know that sauerkraut, the one whiter in color, has a stronger leaf and is harder to open, and it takes longer to cook. a lot, while that info and greener in color is much easier to turn and boil, of course the taste is different.

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 sarmale. 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.

Ingredients Jelly sauerkraut & # 8211 sauerkraut leaves for sarmale

for 2 5 liter jars

  • 3 large cabbages weighed 8.9 kg in total
  • 150 grams of salt, especially for pickles
  • flavors to taste: thyme and dried dill, dried bay leaves, a sprig of cherry, dill and cumin seeds (give up any you don't like, adding others if you prefer)
  • optional: quince, corn, beets or red cabbage for a pink color, 2-3 horseradish sticks, etc.

Preparation of sauerkraut in sheets, in a jar

Preparing cabbage

1. Choose beautiful cabbages, from a variety with a thin leaf and fine ribs. The best varieties of pickled cabbage would be: "De Buzău" cabbage and "Măgura" cabbage, because they have fine leaves and slightly prominent ribs. The leaves on the surface, intensely colored in green and with ruptures will be removed.

2. Put a large pot of water on the fire. One by one, scald one cabbage, turning it with a large foamer from one side to the other and leaving it for about 1-2 minutes on each side. As I showed to the recipe for sarmale with sweet cabbage.

3. Lay the worktop with clean kitchen towels. If you have a large enough tray, it's even better to put towels in it. After scalding a layer of leaves, lift the cabbage with the foamer from the pot, drain it as well as possible and place it on the layer of towels. Immediately, in its place, in the pot, we will burn another cabbage.

4. With a knife, cut the scalded leaves, which have become malleable, right next to the spine.

5. We easily open the cabbage leaves, the ones that are supple and allow us to work with them. The cabbage leaves underneath are not yet scalded and if we try to unwrap them, they will break. One by one, we repeat the steps already described until all the layers of sheets are scalded and we have unwrapped them all.

Slice the cabbage leaves

6. Depending on how big you like the stuffed cabbage, this is how the cabbage leaves will be divided. I divide the big ones into 3, maximum into 4, after cutting the central, more prominent rib. As the leaves we work with are in a deeper layer, they will become smaller and smaller, so some can be kept whole. All cut ribs or leaves too small for sarmale are collected separately in a large bowl.

7. Here, this is the size at which I slice the cabbage leaves.

8. As I portion them, I place them all in a pile that gets bigger and bigger.

9. Before proceeding to the next step, finely chop with a knife all the small leaves and stalks kept. We mix them with thyme and dried dill, dill and cumin seeds (or just those spices you like).

Formation of cabbage rolls

10. We will place the sliced ​​cabbage leaves in piles, sprinkling the chopped spiced cabbage between them, then we will form rolls. I put 5 cabbage leaves in such a "package".

11. Here is what a roll of cabbage leaves looks like, of which I know for sure that I can make five cabbage rolls.

12. And this is what 40 rolls look like, from which I will be able to make 200 sarmale! I realize that not all the cabbage rolls can be seen in this picture, they are placed in two rows. The idea is that I arranged 20 rolls in each jar and I certainly don't think I need more sauerkraut than that.

Brine and aromatics used

13. Prepare the brine, bring to the boil 5.5 liters of water (it should be enough, for the recommended quantities and volume). We dissolve the coarse salt, necessarily never, special for pickles, in hot water. In the past, I struggled with storms through jars, to squeeze the juice, but since I dissolve the salt in hot water, there has been no need for such a thing. Let the brine cool, make it barely warm.

14. Dill and thyme sticks, dill and cumin seeds, cherry leaves, even larch leaves & # 8230 put in all or just some, give the pickled cabbage exactly what flavor you want. Absolutely optional, you can also put a quince in sauerkraut. I put one, cut into cubes. I had just received the quinces from my mother-in-law, they were here and I said let's try, but it's absolutely the first time I've done it. It is said that quince would give a pleasant yellow to pickled cabbage leaves, it remains to be convinced that it will be so. If you want, you can also put horseradish, but it will keep the cabbage strong and for sarmale, as if we don't want something like that.

Cabbage in a jar & # 8211 bottling

15. If you have any chopped cabbage left, lay it on the bottom of the jar, if not, just put some dill sticks, thyme, etc. I also added a few quince cubes and a cherry twig (absolutely optional).

16. Arrange the rolls of cabbage leaves nicely, quite crowded, so that they will decrease anyway. After 2-3 layers of rolls of cabbage leaves, pour brine and lightly press with the polish, let the air out. We also put some dill sticks, bay leaves, a few quince cubes (if we really want to). Continue with other rolls until the jars are full. In each jar I put 20 rolls, ie cabbage leaves ready for 100 sarmale.

16. We make sure that the cabbage leaves are well covered with brine, then we place a small weight on top of them, so that they do not rise. I use some flat stones, they fit perfectly in the jar, I scald them every time I use them. I place a saucer on top of each jar and store them in the pantry. I put them in a deep tray, because, as early as the second & # 8211 third day, when the fermentation begins, the death can occur on the outside. The lids, as seen below, are only put on after about a week & # 8211 ten days, when the die already smells of pickles and no longer swells. It is okay to store the jars in a warmer room at the beginning, so the fermentation will speed up and we will enjoy the sarmale faster, but necessarily, when it starts to “boil”, we move them to a cool place.


Cabbage in a jar should be stored in a place away from direct sunlight and cool (a cellar, a cold pantry). It never occurred to me that my juice thickened, it was always clear for the sake of it, in jars. If it happens, it is a sign that it was too hot or that iodized salt was used, which actually dissolves the pickles. A slow fermentation, at a cool temperature, gives the best results.

When we walk into the jar, it is very practical that we can get exactly the amount of cabbage leaves we need. We must use perfectly clean tools and do not forget to place the weight on top of the cabbage leaves left in the jar. For me and my family, this is the optimal solution, I hope it will be useful for you too!

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