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I prepared the cabbage leaves for the sarmale. I cut the remaining cabbage faithfully.
I cleaned the onion and cut it into small pieces and then hardened it in oil. I chose the rice and washed it well. I added it to the pan over the onion, with 50 ml of water. I let the onion and rice fall together and then I took the bowl off the heat and let the onion and rice cool. I put the soybeans in a bowl with water for 20 minutes to hydrate. After 20 minutes, I drained them well with my hands, of water and I put them in the pan over the onion and rice, then I added the mushrooms rinsed well with cold water and chopped, the carrot cleaned, washed and finely chopped. Salt and pepper to taste and I added the herbs. I homogenized well the composition after which I formed the sarmalute.
In a pan with thick walls I placed a layer of chopped cabbage, then sarmale, again chopped cabbage and sarmale. The last layer was chopped cabbage. I put the bay leaves between these layers of cabbage and sarmale and on top, the peppercorns as well. I put the thyme branch on top. I poured enough cold water to cover the sarmales, I put the pot on the fire, partially covered with a lid and let it simmer for about 2 hours.
I served the hot sarmales.
Cabbage dishes are as simple as they are tasty. We don't need too many ingredients to taste the cabbage. A few spices 2-3 vegetables and the fat needed for boiling are enough. A little tomato paste with baked peppers will accentuate its taste towards the end.
Also from the category of fasting recipes with sauerkraut you can try a recipe for cabbage dish with tricolor pasta.
If you do not want a fasting cabbage dish, I recommend the recipe for sauerkraut with pork ribs.
You may also be interested in a recipe for peppers stuffed with rice and mushrooms, also from the category of fasting recipes.
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Fasting sarmale. Finely chop the onion in 2-3 tablespoons of oil until it becomes glassy. Then put half of the grated carrot and cook them together for another 1 minute.
Keep on the fire for another 1-2 minutes. We take the cabbage leaf in our hand and we put the composition of mushrooms with rice & ndash about a spoon & ndash on the width of the leaf, so that we have 2 cm left at one end and at the other of the leaf.
Sarmale in sour cabbage leaves stuffed with turkey breast, extremely tender and tasty, only good for holidays or special days.
Free sarmale in sour summer leaves the charm of the holidays would no longer be the same. A portion of sarmale in sour cabbage leaves will wonderfully complete the picture of the winter holidays or the Easter holidays. There is no kitchen that does not prepare this dish so appreciated and known. The smell of boiled sarmales will cover the whole house and send you back to your childhood and long-standing traditions.
However, sarmale in sour cabbage leaves can be prepared all year round, not only for Christmas or Easter. A portion of sauerkraut with cream and polenta is always welcome.
You can fill the traditional sauerkraut with any kind of meat you want: pork, beef, mixture, turkey breast or chicken. It should be borne in mind that when choosing lean meat you add extra fat, usually oil when frying vegetables or smoking through sarmale. Also, if the cabbage is too salty, you have to leave it salted or adjust the amount of salt you will add to the rest of the food.
The minced meat is mixed with the smoked bacon. Fry the onion in oil, and after it becomes glassy, add the rice, previously washed or left to swell a little in water, and cook a little longer.
Mix the meat with the onion and rice, the two well-beaten eggs, salt, pepper, green parsley and dill in a bowl. Make meat portions as for sarmale and put in a tray, add the tomato sauce mixed with water or meat soup, etc. Leave in the oven for about an hour. When they are ready, put the cream on top.
When you want to make sauerkraut in sauerkraut (or sour cabbage, as it is also called in Banat), I give you a piece of advice: when choosing your cabbage from the market, choose the one with the thin leaf. The best is the cabbage which is yellow to even greenish.
This time, I took the cabbage from Billa (it was packed in a plastic bag), and it was excellent.
Put the cabbage in cold water for a few hours, at & # 8220salt & # 8221. Then take leaf by leaf and cut to the desired size. From each leaf, cut the stalks, that is, the hard ends of the leaf. Then, if you want smaller cabbages, make small leaves. But to have them prepared in advance, to be easier when you pack the sarmales.
In addition to the cabbage head, you also need:
Cut the onion into scales and harden a little. Mix the meat with the rice, then add the hardened onions and mix. Add the raw eggs, then match the taste with salt and pepper. Be careful not to add too much salt, because it's also salted cabbage.
Once you have finished composing, you can move on to the package. Take the leaf in your left hand, place the filling, fold the bottom of the leaf over the meat, then roll the leaf, and the other end is & # 8220stead & # 8221 with your finger so that the composition does not comes out of the leaf.
In a large pot, place the ends of the leaves on the bottom, along with other & # 8220rupt & # 8221 or cabbage scraps, so that the bottom of the pot is covered.
Then put the smoked ribs, then a row of sarmale, then a row of sausage, cut into pieces. Then put the rest of the sarmale.
Put water in the pot until it reaches the last row of sarmale, but do not cover it.
Place a plate with the bottom up, and place a large cup (or mug, as I put it) with water on the plate. It's a secret from Maramures. Thus, the sarmales boil better.
Each cabbage leaf has a central (thicker) rib that must be either thinned or completely removed. I preferred to remove it with a sharp knife. There is no problem that the cabbage leaf is cut because its edges will be rolled towards the inside of the sarmale and the filling is not lost.
I approached the edges of the cabbage leaf (from where I removed the rib) and placed a teaspoon of minced meat on it. I rolled a turn as seen in the pictures, then I closed the side edges over the filling and I ran to the end. My stuffing had lengths of about 5 & # 8211 7 cm.
Here is a picture with some sarmale already wrapped, neatly placed in a bowl. I got 50 pieces.
The mother chopped a few strips of cabbage leaves & # 8211 some of them go to the bottom of the pot and the rest over the sarmales.
My mother brought a large 6 L pot and began to build the stuffing.
I will continue to invite you to watch the video below, but I would like to insist on some small details:
ingredients
1 sour cabbage, 1 cup of rice, 1 carrot, 1 onion, 1 bell pepper, 1 hot pepper, fresh or pickled, 1 cup oil, 1 can of chopped tomatoes, salt, ground pepper and berries, bay leaves, dill
Difficulty: low | Time: 4h
Ingredients for fasting sarmale:
1 large sauerkraut
450 g mushroom mushrooms
1 carrot maricel & ndash grated through a fine grater
1 small slice of grated celery
1 large onion finely chopped
130 g of rice
300 ml tomato juice
3 tablespoons tomato paste
1-3 bay leaves
1 teaspoon dried thyme
1/2 bunch finely chopped green parsley
salt
freshly ground pepper
peppercorns
2 sprigs of thyme
1 oregano powder
2-3 tablespoons oil
boiled water
Finely chop the onion in 2-3 tablespoons of oil until it becomes glassy. Then put half of the grated carrot and cook them together for another 1 minute. Put the finely chopped mushrooms over them and continue to harden until they soften a little.
At this point add the well-washed and drained rice, thyme, salt, pepper and finely chopped parsley. Keep on the fire for another 1-2 minutes.
We take the cabbage leaf in our hand and we put the composition of mushrooms with rice & ndash about a spoon & ndash on the width of the leaf, so that we have 2 cm left at one end and at the other of the leaf.
Roll the wire and insert the narrow end inside so as not to open the sarmales when boiling them. We cut some cabbage leaves in julienne and put them on the bottom of the pot together with the rest of the grated carrot and finely grated celery.
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