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Cabbage

Cabbage


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sarmalutes are my favorites, I would eat in the morning, at lunch and in the evening: D

  • - 500 gr minced meat (pork, beef, chicken, turkey)
  • - 2 large cabbages
  • - rice
  • - 4 onions
  • - 1 smoked ciolan
  • - pieces of smoked bacon
  • - salt, pepper, paprika, thyme, oregano, vegeta
  • - broth

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Sarmalute:

Unwrap the cabbage leaves, one by one, cut the stalk from each rope

Separately, cut the ciolan into pieces, do the same with smoked bacon, cut the thin pieces, cut the onions, finely, and heat them in oil, in a pan, over which we add the well-washed rice, the spices, leave them a little fire, then take them down and add the meat and mix well and wrap the sarmales.

on the bottom of the pan we put finely chopped cabbage, and a layer of sarmalute, after each layer of sarmale, we put the pieces of smoked ciolan and bacon, we pour over the sarmalute water mixed with broth, until the sarmalele are well covered. On top we put chopped cabbage and a few whole cabbage leaves. They are kept to boil for about 1.30 - 2 hours, over low heat.


Casserole "Lazy Sărmăluțe" & # 8211 a recipe for housewives who want to save time spent in the kitchen.

Dear lover of delicious dishes, today we present you an interesting recipe for the "lazy cabbage" casserole. We appreciate the culinary art because almost every dish has another option to prepare it. This is perfect if you do not have the right ingredients or do not have enough time to cook. The "lazy cabbage" casserole is a real discovery if you don't like to cook classic sarmales or you don't have enough time. It is prepared quite simply and from the most common ingredients. The appetizing casserole can be cooked in the vegetarian version, replacing the meat with some mushrooms.

INGREDIENTS

& # 8211 ground black pepper to taste

& # 8211 spices for meat to taste

& # 8211 700 g minced beef

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Peel the carrot and onion. Wash the vegetables and then pass them through the large grater.

2. Combine the grated vegetables with the minced meat in a bowl. Gently mix the ingredients then pour the cream and season with spices, salt and black pepper to taste. Mix the filling well.

3. Remove damaged cabbage leaves. Cut the cabbage into small pieces, then flatten it a little with your hands.

4. Grease the baking tray with vegetable oil and arrange at the bottom of the pan 1/3 of the total amount of cabbage, in an even layer. Then cover it with a layer of filler. Arrange the ingredients similarly in layers. The last layer must be cabbage.

5. Wash the tomatoes, remove the spine and cut into slices. Arrange the tomatoes on top of the cabbage layer, then sprinkle with salt and grease with cream. Cover the tray with a piece of aluminum foil.

6. Place the tray in the preheated oven at 200 ° C for about 30-40 minutes. Then carefully remove the aluminum foil and bake the casserole for about 20 minutes. Baking time depends on each oven.

7. Remove the food from the oven and allow it to cool slightly. Serve the "lazy cabbage" with some cream or your favorite sauce.


  • 500g minced pork
  • 1 large onion
  • 2 medium potatoes
  • 1 cup of rice
  • 4 tablespoons tomato paste
  • 30-40 vie de vie de vie
  • salt, pepper and thyme

  • Before mixing the ingredients, you will have to chop the potatoes and onions in the meat grinder. I already bought the minced meat, but you can also mince it at home, if it's easier for you.

But, be careful, the meat must also have fat, because it offers a special aroma to the sarmales.

In a bowl, mix the meat, potatoes, onions, rice, 2 tablespoons of tomato paste, salt, pepper and thyme to taste.

  • Wash and scald the beef leaves. Cut the leafy part of the leaf, because it is hard, it will not be good to eat and it will confuse you when you have to roll the stuffed cabbage.
  • Roll the cabbage rolls and close them at the ends by pushing the sheet in with your finger. Arrange them in a clay pot or in a pot that you can put in the oven, preferably non-stick.

    Do not throw away the pieces of leaves that are not useful to you, but cut them into small pieces and place them between the layers of sarmalute.

    Grease each layer with a little tomato paste, add water so that it reaches the level of the sarmales and bake them in the oven over low heat, covered, for at least 90 minutes.

  • Serve the sauerkraut with fresh cream.
  • Good appetite!

  • Fasting sarmale with soy granules

    Fasting sarmale with soy tasty, sweet, slightly spicy granules. Prepared most often during fasting. These fasting sarmale with soy can be served both hot and cold with polenta and hot peppers.

    How they are made Fasting sarmale with soy follow the steps in the recipe.

    From soybeans we can also prepare moussaka or meatballs. From soy cubes I recommend Soy stew with vegetables.

    fasting sarmale with soy & # 8211 recipe


    Fasting Sarmale Without Mushrooms

    Fasting sarmale without mushrooms. Fasting sarmale meatless sarmale with rice and vegetable mushrooms. I know it's hot, but for a portion of sarmale with polenta and hot peppers, I don't hesitate. 1 large sauerkraut 450 g mushrooms. In fact, we think well of Greek sarmalutes in beef sheets or sarmele.

    Let it simmer for about an hour then bake for another 40 to 50 minutes until the cabbage is cooked and browned on top. Although not cooked with meat, fasting dishes can be much healthier and tastier than those that contain meat. Sarmale fasting recipe with mushrooms and vegetables how to make. Today we will teach you how to prepare fasting sarmale in cabbage sarmale sheets prepared by the nuns at the prislop monastery.

    Place the chopped cabbage on top again and add enough hot water to cover everything. Meatless sarmale recipe only with simple and light vegetables. Sausages with mushrooms in beef leaves is a delicious and very healthy fasting food. In a saucepan or pan with a thick bottom, put the oil and diced onion, the carrot given on the small grater.

    Sarmalute with soy and mushrooms in fasting beef leaves soak the soy cubes in 350 400 ml boiling water with spices for sarmale or 18 votes 4 comments. How to make fasting sauerkraut in sauerkraut leaves with rice and vegetable mushrooms. Sarmale with mushrooms how to prepare the filling with rice and vegetables step by step. I don't think that there is any housewife in this country who is not in possession of her own sarmale recipe of her own tips and manufacturing secrets inherited from the mother of a certain favorite variant of the family.

    These fasting sarmale with mushrooms and rice are extremely tender and tasty. How to make the filling for fasting sarmales with mushrooms. Today I took the last sauerkraut out of the freezer and this morning I went to work. These sarmale can be made in many variants with or without mushrooms with or without rice, depending on your preferences, the combination can be available to anyone using the supplies in the pantry.

    Chop the onion and put it to harden when it is almost ready, add the finely chopped mushrooms and walnuts from the knife and the rice mixes well and season to taste with salt, pepper and thyme. in the middle of the leaf a tablespoon of. Anyone can try them and they are just as good with soy. Romanians are big lovers of traditional sarmale and look that they have found solutions to prepare them in the fasting version without meat. They are kind of vegan, I chose to cook them in the clay pot in the oven and they came out sensational.

    Preparation for fasting sarmale with mushrooms and cabbage traditional Moldovan recipe. With vegetables and rice mushrooms, fasting sarmalutes have a perfect taste. Fasting sarmale with mushrooms in pickled cabbage leaves. Grandma used to make us these delicious fasting sarmale with rice, mushrooms and vegetables in cabbage leaves.


    Sarmale ingredient in beef leaves

    • 1 kg minced meat mixture (pork + beef)
    • 2 dried onions
    • 100 g oil
    • 100-150 g of concentrated tomato paste
    • 50 g small grain rice
    • 1 tablespoon homemade or organic vegeta (optional)
    • 1 teaspoon dried oregano (or marjoram)
    • 1 teaspoon dried thyme
    • salt, pepper to taste
    • 30-40 large vine leaves
    • 1 glass of dry or semi-dry rosé wine


    Casserole "Lazy Sărmăluțe" & # 8211 a recipe for housewives who want to save time spent in the kitchen.

    Dear lover of delicious dishes, today we present you an interesting recipe for the "lazy cabbage" casserole. We appreciate the culinary art because almost every dish has another option to prepare it. This is perfect if you do not have the right ingredients or do not have enough time to cook. The "lazy cabbage" casserole is a real discovery if you don't like to cook classic sarmales or you don't have enough time. It is prepared quite simply and from the most common ingredients. The appetizing casserole can be cooked in the vegetarian version, replacing the meat with some mushrooms.

    INGREDIENTS

    & # 8211 ground black pepper to taste

    & # 8211 spices for meat to taste

    & # 8211 700 g minced beef

    Note: see Measurement of ingredients

    METHOD OF PREPARATION

    1. Peel the carrot and onion. Wash the vegetables and then pass them through the large grater.

    2. Combine the grated vegetables with the minced meat in a bowl. Gently mix the ingredients then pour the cream and season with spices, salt and black pepper to taste. Mix the filling well.

    3. Remove damaged cabbage leaves. Cut the cabbage into small pieces, then flatten it a little with your hands.

    4. Grease the baking tray with vegetable oil and arrange at the bottom of the pan 1/3 of the total amount of cabbage, in an even layer. Then cover it with a layer of filler. Arrange the ingredients similarly in layers. The last layer must be cabbage.

    5. Wash the tomatoes, remove the spine and cut into slices. Arrange the tomatoes on top of the cabbage layer, then sprinkle with salt and grease with cream. Cover the tray with a piece of aluminum foil.

    6. Place the tray in the preheated oven at 200 ° C for about 30-40 minutes. Then carefully remove the aluminum foil and bake the casserole for about 20 minutes. Baking time depends on each oven.

    7. Remove the food from the oven and allow it to cool slightly. Serve the "lazy cabbage" with some cream or your favorite sauce.


    Lamb sarmalute in lime leaf (non-bone recipe)

    Sarmalute of lamb, & icircn linden leaves! Couldn't recipe more & bdquode season & rdquo like this! Sarmalute lamb, & icircn sweet spring! Because an old friend just called me & ndash & icircn the kitchen, my dear ones, only friends who know how to nibble a wire well & ndash have friends and she told me about her first book of recipes collected from the parts of the country where she left & icircn world, I couldn't help but ask you for some recipes for your lordship. Gina Bradea comes, on one thread, from the area of ​​the B & acircrlad hills, and on the other thread, from Dobrogea hercinică.

    And in Italy, where she spent her life, she could not indulge in pasta and risotto, remaining a fan of cabbage rolls. Of the local sauerkraut, which he knows how to prepare according to about 7-8 recipes. & Icircntre them, and this, of sarmalute of lamb.

    Not long ago, Gina published a book called & bdquoGood appetite. with Gina Bradea! & rdquo And I'm sorry you keep coming to me just reading it! Let's start cooking it too! For today, so, like a sick spring & ndash crazy, that is, that only & icircnflorit willows & acircmii & ndash we will cook from her book. Lamb chops & icircn tender linden leaf (because you just didn't want & icircn acacia leaf & acircm!). But it would be just as well to wrap this sarmau and & icircn stevia, spinach, horsetail or loboda, gulie leaves or even larch, because it's just about Moldavian sauerkraut, which are tiny-tiny-tiny! The women of the Romanian village worked for hours on end to fill the cauldron or the big clay pot and to boil them in ovens or on the pirostrii!

    Hey, lamb sarmalute & icircn linden leaves !? Now, at the beginning of May, the linden leaves are tender, young and only good for sarmale!
    But let's not dwell too long - that Moldovans, you know, gentlemen, are good to talk about - and let's move on to the recipe in question.


    Cabbage

    Preparation time:
    90 min

    Difficulty:

    low

    Ingredient:

    -1 kg of minced beef and pork (for those who do not keep a diet, a little fat pork gives a great taste.)
    -4-5 large onions
    -0 cup of rice (100 ml)
    -an egg
    -a bunch of chopped green parsley
    -3-4 tablespoons broth
    - a little smoke for taste
    -pickled cabbage
    - Thyme
    -black pepper
    -salt.
    Attention: do not put other vegetables, such as carrots, bell peppers, celery, etc!

    Method of preparation

    Fry the chopped onion (the more fried onions you put, the tastier the sarmales come out) in oil (mixed with water for a diet recipe).

    The rice is puffed beforehand, boiling for about 15`.
    Mix the minced meat with the puffed rice, chopped onion, an egg, chopped parsley, salt, pepper and broth to taste. When making sauerkraut with sauerkraut, put less broth. Otherwise, put more broth (5-6 tablespoons) and add the sarmales with borscht mixed with broth.
    If the cabbage is too sour and salty, keep it in cold water beforehand, changing it several times until it has an acceptable sour taste.
    Prepare the leaves for the cabbage rolls, cutting them of the right size and ribs.
    Chop the ribs and the core and place them on the bottom of the pan. Sprinkle a little thyme and put a few pieces of smoked meat.

    The sarmales are prepared as follows:

    Take a cabbage leaf and first squeeze it a little in your hand so that the water flows, then spread it on the surface of the palm and put a spoonful of the composition (as each sarmalute size prefers). Wrap the sarmalute like a roll, sticking their heads in the end.
    Place the sauerkraut in the prepared bowl, taking care to add a little more thyme and smoked meat. At the end, cover the pan with whole leaves and put it to boil by adding boiling water from the beginning (the egg and the meat will coagulate, which will not allow the sauerkraut to dissolve when cooked.
    They can be boiled over a low heat or in the oven, adding a little boiled water, if necessary.
    Sorry for the details, but it annoys me to see recipes for sauerkraut with sauerkraut and in which it is recommended to add more borscht or to put water and then boil the stuffed cabbage.


    WICKED CABBAGE SHEETS

    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 more 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 sauerkraut. 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 smoked on top, they came out great. I ate them with polenta and hot peppers in vinegar. Good appetite !

    If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

    * You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

    You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


    Casserole "Lazy Sărmăluțe" & # 8211 a recipe for housewives who want to save time spent in the kitchen.

    Dear lover of delicious dishes, today we present you an interesting recipe for the "lazy cabbage" casserole. We appreciate the culinary art because almost every dish has another option to prepare it. This is perfect if you do not have the right ingredients or do not have enough time to cook. The "lazy cabbage" casserole is a real discovery if you don't like to cook classic sarmales or you don't have enough time. It is prepared quite simply and from the most common ingredients. The appetizing casserole can be cooked in the vegetarian version, replacing the meat with some mushrooms.

    INGREDIENTS

    & # 8211 ground black pepper to taste

    & # 8211 spices for meat to taste

    & # 8211 700 g minced beef

    Note: see Measurement of ingredients

    METHOD OF PREPARATION

    1. Peel the carrot and onion. Wash the vegetables and then pass them through the large grater.

    2. Combine the grated vegetables with the minced meat in a bowl. Gently mix the ingredients then pour the cream and season with spices, salt and black pepper to taste. Mix the filling well.

    3. Remove damaged cabbage leaves. Cut the cabbage into small pieces, then flatten it a little with your hands.

    4. Grease the baking tray with vegetable oil and arrange at the bottom of the pan 1/3 of the total amount of cabbage, in an even layer. Then cover it with a layer of filler. Arrange the ingredients similarly in layers. The last layer must be cabbage.

    5. Wash the tomatoes, remove the spine and cut into slices. Arrange the tomatoes on top of the cabbage layer, then sprinkle with salt and grease with cream. Cover the tray with a piece of aluminum foil.

    6. Place the tray in the preheated oven at 200 ° C for about 30-40 minutes. Then carefully remove the aluminum foil and bake the casserole for about 20 minutes. Baking time depends on each oven.

    7. Remove the food from the oven and allow it to cool slightly. Serve the "lazy cabbage" with some cream or your favorite sauce.