Sarmala

Sarmala is a culinary preparation of minced meat (usually pig, but also of beef, sheep, bird or even fish), mixed with rice and other ingredients, wrapped in cabbage leaves (fresh or sour, , In the form of a roll. In Romania, it is usually served with mallow and french cream.

Sarmale is one of the most popular dishes in Romania, being eaten so courageously by both foreigners and foreigners visiting our country. Like many other dishes, sarmale can be prepared after several recipes

Sarmale recipes. Pork sirloin and beef recipe in sour cabbage leaves

Pork and beef chicken ingredients: 300 gr minced beef; 400 gr of minced pork; 2 onions; 6 tablespoons of red wine; 3 tablespoons of tomato broth; A dandelion connection: 1.5 kg of sour cabbage; ground pepper; 6-7 pepper grains; 2 bay leaves, dry thyme; 200 g of smoked bacon (or any kind of smoked)

Preparation of pork and beef sirloin in sour cabbage leaves: Clean the onion and chop fine, then sprinkle a little oil, small heat and a covered pot. Then add the rice kept for a few minutes in cold water and a spoonful of broth. Allow to cool for 2 minutes, stirring constantly. Add a tablespoon spoon and leave it for 2 minutes. In a larger bowl or bowl, place the meat, along with the onion and early roasted broth, 1/4 teaspoon ground pepper, 1/2 teaspoon dried thyme, chopped dill. Mix well. After preparing the meat, loosen the cabbage leaves from the spine, cut the thicker ribs, place the cabbage sheet in the palm, take the meat with a spoon and roll the cabbage roll around the meat, taking care to cover with cabbage and the stems of the bunch, To avoid leaving the meat. The cookies so prepared are put in a fairly large pan, next to each other, in the circular shape. Place a spoonful of oil, 2-3 whole cabbage leaves and 1 cm coarse minced cabbage on the bottom of the saucepan. When you finish making a layer of sarmale, put a spoon of diluted broth over them in a water cup and a few pieces of smoked cheese. Between broken chicken and 2 dried bay leaves. Then continue with another layer of sarmale, then smoke and again sarmale until you finish them. Place a 1 cm coat of chopped cabbage over the last layer of chicken and spread another spoonful of spice. Fill with water until it exceeds a few centimeters. Cover the saucepan and boil over medium heat for about 40 minutes. It is checked from time to time that the water does not fall too much and is filled when needed. After that, give the small fire and leave until they are ready, at least one more hour. Basically you need to take a sake on a plate and taste it, the cabbage must be well cooked.

Sarmale recipes. Recipe of sarmale with meat in sweet cabbage leaves

Sarmal ingredients in sweet cabbage leaves: 1 kg of pork minced meat; 110 grams of rice; 3 bay leaves; 2 onions; 2 tablespoons of pork fat (or oil); 100 g tomato / tomato paste / tomato paste; 1 large sweet cabbage; pepper; 1 tablespoon salt; dill; thyme

Method of preparation of cabbage in sweet cabbage leaves: The sweet cabbage is pre-grounded in salt water. Pick more pork meat (pulp, bacon, neck) and go through the mincing machine once. The minced meat is mixed with the cleaned rice and washed in some water, the onion cut very small cubes, pepper, salt, finely chopped bay leaves and 100 ml of water. It is very important to add water to the stuffing. Cut the cabbage sheets by selecting the pieces in which the meat can be packed. In the left hand, place the cabbage roll, place a little meat near the wrist and run the cabbage with a straight hand. The left hand is tightened to prevent the cabbage tube from breaking out, and with the fingers of the right hand press the edges of the cabbage sheet inwardly, and thus the wire is formed. The sarmale is boiled in large containers with cabbage leaves, concentrically arranged in successive snail layers. Place the water over the last layer of sarmale (so as to cover the sarmale), tomato paste and two tablespoons of grease (oil). The smoke is placed among the sarmale, as well as the dill, bay leaves and thimble. After the first boil, the sarmale are allowed to boil over a small fire for 2 hours.

Sarmale recipes. Recipes recipe in vine leaves

Sarmal ingredients in vine leaves: 1/2 kg of minced meat; 50-60 sheets of vine; a carrot; an onion; 5 tablespoons rice; 5 tablespoons tomato paste; 2 eggs; A dowry bond; A teaspoon of thyme; 5-6 bay leaves; salt and pepper.

How to prepare sherals in vine leaves: Clean the carrot, put it on the small chopper and onion. Put in a skillet a few tablespoons of oil and then add the carrot and the onion. Chuckle, until a little soak, add half a cup of water and all the amount of tomato paste. After boiling add spices. This is the cabbage sauce that will also be used for filling the salsa. Mix the minced meat with the rice and chopped dill, add the chicken sauce. Mix all the ingredients thoroughly. Then add 2 eggs. Seasoned to taste. The vineyard climbs upward, the smooth side of the palm. Put the prepared composition and roll them like the cabbage leaves. In a saucepan, a few vine leaves are placed on the bottom, over which the carrion sherds are placed. Add water to cover the salsails. Boil with lid on low heat for about 1 hour. They can also be cooked in the oven.