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Sarmale in smoked cabbage leaves

Sarmale in smoked cabbage leaves

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For starters we need to prepare the meat for the sarmale. Peel the 2 onions and then chop them finely. Put the pork in a bowl. Add finely chopped onion, rice, 1 teaspoon of paprika, parsley, 3 tablespoons of chopped pepper (if you do not have you can put 2 tablespoons of tomato paste), salt and pepper to taste. Mix the composition well.

We cut the back of the 2 cabbages and then we open the cabbage leaves. Rinse them under running water. For packaging I use 2 techniques. We spread a sheet of cabbage, cut the thicker rib and put in the center of the sheet about a tablespoon of meat. We will cut the larger sheets in half. We bend the ends and then roll. We arrange the ends using the index finger. You can also spread the cabbage leaf, put the spoonful of meat and then roll without bending the ends. We insert the ends with the index finger. Chop the remaining cabbage and put some of it on the bottom of the pot.

We put a few slices of kaizer and a few bay leaves. Place all the stuffed cabbage in a tall pot. After we put the first layer of cabbage rolls, we put the chopped cabbage on top, a few slices of kaizer and bay leaves. We also put the second layer of sarmale. Cover everything with the rest of the chopped cabbage, kaizer and a few bay leaves. Pour the water mixed with the tomato paste until we cover the surface of the sarmalelas. Put the pot to boil for about 3 hours on low heat. When the water drops, fill with hot water.

From time to time we grab the edge pot with a towel and shake it lightly so that it doesn't stick. Serve with polenta, sour cream and hot peppers.

If you like it, share it with your friends!


For sarmale:
3 cabbages of about 750g each
1kg minced pork
125g rice
3 onions
3 tomatoes
1 sachet of lamiae salt
Salt, pepper, paprika to taste
A bunch of dried dill
3 bay leaves

For polenta:
250g Malay
1l 1/2 apa

Method of preparation:
Peel an onion, finely chop and fry in oil. When the onion becomes glassy, ​​add a teaspoon of paprika and mix. When the onion is of sufficient quality, add the rice and leave it on the fire for about another 2 minutes.

Put the minced pork in a bowl, add salt and pepper to taste and mix. Over this composition add onion and rice hardened and cooled, previously, mixing the composition until smooth.

In a pot, put 2 liters of water, salt to taste and put it on the fire until it boils. In this juice we burn the raw cabbage leaves. We put them one by one in the water and leave them until they become soft enough to roll the wire.

To fill the stuffed cabbage, we can use whole cabbage leaves, or if they are too big we cut them in half. Spread the leaf on the chopper, put a spoonful of filling on the leaf and then wrap the wire. The wire does not necessarily have to be packed at both ends, the filling does not spread if we pack it only at one end.

Put the dried dill in two cabbage leaves and roll it.

We cut the remaining cabbage leaves into small pieces.

We put the tomatoes on the grater.

In a pot large enough for the amount of sarmale we are preparing & # 8211 in this case we needed a 5 L pot - we put the bottom of the pot in oil then we put the finely chopped cabbage, over we add the rolled dill in the sheets cabbage, bay leaves and roasted tomatoes. Over all this we start to put the stuffing.

Sprinkle a layer of finely chopped cabbage over the sarmales.
Prepare the juice in which the sarmales are boiled in 2 l of water, 2 tablespoons of salt and a teaspoon of lemon salt. Pour this juice over the sarmale, in the pot and put them to boil on the right heat for about 2 hours.

We can serve the sauerkraut with sour cream and polenta.
Mamaliguta is prepared this way. We put 1l ½ of water in a pot, salt to taste and when the water starts to boil we add the malai in the rain. Stir continuously with a fork or a wooden spoon, so that it doesn't stick. Let it boil for about 20 minutes. Towards the end of the cooking process, if in some cases we want to obtain a very fine and creamy polenta, we put the blender in the pot with polenta - while the polenta is still boiling - and mix until we notice that it becomes creamy. .

The complete recipe, in pictures, can be downloaded here: Cabbage rolls in cabbage leaves (PDF format)

Sarmale in cabbage leaves according to chef Cătălin Scarlătescu's recipe

Chef Cătălin Scarlătescu is one of the most beloved chefs, so it is no wonder that everyone wants to know the recipes with which he pampers his friends and family. Try Cătălin Scarlatescu's sarmale recipe this year. Here is the trick that Scarlatescu uses for his stuffed cabbage to have a special flavor.

Finely chop the onion, and then put it in a pan to harden until it takes on a slightly golden color and leave it to cool a bit.

"Then we mix it with minced meat, pre-washed rice, thyme, salt, pepper. In the meantime, we choose the most beautiful sauerkraut leaves. We carefully fold the contents. After we have finished making the sarmales, chop the sauerkraut and mix it with the broth ", says chef Scarlatescu.

The star from Chefs with knives admits that his trick is the fact that he puts a generous piece of smoke in the sarmale pot, so that the sarmalales catch a special aroma.

"It's time to put everything in the pot. First we put a layer of cabbage, over which we add a few bay leaves, then we put in the middle a generous piece of smoked meat and we start to put a layer of sarmale. Repeat with a layer of cabbage and a layer of sarmale until we fill the pot. We add water and a little oil, after which we put them in the oven ", the beloved chef also explained.

The sarmales will be left to boil for more than 4 hours, and then they are ready to eat.

Sarmale in smoked sauerkraut leaves

One of the most popular recipes for sarmale is the one with smoked pork and pork, wrapped in sauerkraut leaves.

To prepare this recipe, you need the following ingredients:

  • 1.5 kg of minced pork
  • 1.5-2 kg of sauerkraut
  • 3 finely chopped onions
  • 50 ml oil
  • 150 g of rice with washed round grain
  • 150 ml of lukewarm water
  • a bunch of finely chopped green dill
  • 5-6 sprigs of thyme
  • 3 bay leaves
  • smoked ribs
  • 5 tablespoons tomato paste.

Put the onion to harden in oil until it becomes translucent, at which point add the rice and cook for another 2 minutes. Then remove the pan from the heat and leave to cool.

Add the minced meat, dill, paprika, salt and pepper to the onion and rice mixture. Homogenize the mixture and use it for filling cabbage leaves.

The stuffed cabbage is placed in a ceramic pot, on the bottom of which you placed the chopped cabbage. Pieces of smoked meat, thyme sprigs and bay leaves are placed between the layers of sarmale. Place a plate upside down on the sarmales to prevent the sarmales from rising to the boil.

Pour water in which you dissolved the tomato paste, enough to cover the sarmales with two fingers, cover the bowl with a lid and put in the oven on low heat for about 3-4 hours.

Traditional Moldovan sarmalute in pickled cabbage leaves, with smoked and tomato juice, they are particularly tasty. Not absent from Christmas on the tables, they are preferred by most Romanians for New Year's Eve, but also for the Easter Holidays or other important events. Most wedding menus have in the menu and Cabbage, and traditional Moldovan sarmalutes they are preferred by most Romanians because they are smaller, more delicate and very tasty.

Even my in-laws, quite traditional in terms of Transylvanian food, appreciated them and ate them with great appetite every year, for the holidays. The only thing they didn't give up was the accompanying bread sarmale, not polenta, as we eat. I can't imagine not having polenta next to sarmale. In fact, traditional Moldovan sarmalele are accompanied by polenta and sour cream, possibly hot peppers. Even if I don't have fresh hot peppers, I will use the one preserved in vinegar in autumn.

Moldovan stuffing They are the best. Sour, aromatic, with extraordinarily good taste.

Traditional Moldovan sausages they are small and tender as if the meat melts when you eat them. This is because they cook slowly in the oven after being boiled on the stove.

Tomato sauce and wine contribute to the final taste. But they are used with care, in appropriate quantities, depending on the acre is the cabbage, so as not to make them overly sour. For this reason, the sauerkraut is dissolved and washed well in some water, then left in the water for at least 30 minutes & # 8211 to make sure you get what you need you can change the water after 10 minutes. This is necessary because it takes more of the sourness and leaves the tomato juice and wine to make its mark without excessively increasing the final preparation, because, as I said, everything is done in moderation, without exaggeration.

For sarmale moldovenesti choose the finest sheets of sauerkraut. sarmale they are very small and when the thick sheets and ribs are wrapped they would change their appearance. An ordinary wire (neither too big nor too small) would be about 2 Moldovan sarmalute.

The thick leaves and ribs are kept to be chopped, along with the remnants of the leaves used for packaging.

Sausages in sauerkraut are the best, but the spices used also fully contribute to their good taste. In the minced meat I put dill. In the middle of winter I find it quite difficult to find fresh dill, which looks good, most of the time it is already withered. For this reason I prefer to use dried dill, dried thyme and recently I started to use the special spice for sarmale, all from Kotanyi.

Pork used to make sarmale moldovenesti it must be greasy. Do not use chops or mussels! You will use pork leg mixed with pork breast. To be good, they must also be fatty meat.

When the sarmales were ready and I lifted the lid I didn't resist the temptation and I ate two hot pieces and I would have eaten if I didn't have to arrange the table because we were waiting for guests.

I was glad to see that my friend Mihaela asked for another portion of sauerkraut in sour cabbage. She told me that in the Republic of Moldova the sarmales have the amount of rice and the meat in a different proportion than we usually put, the rice being the dominant one, and the meat in a much smaller quantity. For this reason they do not need bread or polenta next to sarmalute.

But, my recipe is about Moldovan sarmalute from us. Small, delicate and extremely tasty brine.

Now that I leave the list of ingredients and how to prepare for traditional Moldovan sarmalute:


(50-60 sarmale with a length of 4.5 cm and a diameter of 1.5 cm)

1 teaspoon slightly salted

1 teaspoon Kotany dried dill

1/2 teaspoon Kotany sarmale mixture

1 teaspoon Kotany thyme

1 teaspoon peppercorns

An hour before preparing the sarmales I put the sauerkraut in water. I thought it was a little salty. My cabbage hasn't pickled yet, so I bought it. I changed the water twice to make sure I got the cabbage to my liking.

I started the preparation of the Moldovan sarmalutes by putting the finely chopped onion to harden, then I took it off the heat and let it cool. During this time I chopped the meat, I put the rice and the hardened onion over the minced meat.

I added dry dill, sarmale spice and dried thyme. The Kotanyi spices I used brought the perfect flavors for the sarmale flavor.

I added the rest of the spices (salt, pepper) and poured a little very cold water over the meat.

I mixed the meat with my hands very well to homogenize the composition. I started packing the sauerkraut in sour cabbage leaf.

I cut the strong ribs, then I cut each leaf in such a way as to have relatively equal dimensions. I chose thin sheets for such delicate sarmale.

I put a teaspoon of meat on top of the leaf, rolled the leaf and pushed the ends inside. I got very small sarmalute of 4 or 4.5 cm and a maximum diameter of 1.5 cm. I didn't squeeze the cabbage leaf over the meat very much, so as to give the rice a chance to swell and not spoil the final appearance of the sarmales.

I put the chopped cabbage on the bottom of the cast iron pot, I arranged the stuffed cabbage rolls, putting the smoked pieces between them.

I got three layers of sarmalute. Over these I put another row of chopped cabbage. I poured the wine, then I put water up to the level of the cabbage. I sprinkled peppercorns, a few sprigs of thyme (you can put 1 teaspoon of dried Kotanyi thyme) and tomato juice. I let them boil with a lid for 30 minutes from the moment they boiled over medium heat, then I moved them in the preheated oven at 180 ° C for about 2 hours.

We ate Moldovan sarmales in the evening with our friends Mihaela and Sasha.

I was glad to see that they ate them with gusto. So I invite you to try them and tell me how much you like them.

Step 1. Preparing the filling. Peel and finely chop the onion. I grate the onion with a special grater that I use when I have large quantities to cut. Add it to a larger pan or wok, along with 100 ml of oil. Also here we add rice, tomato juice, a glass of water, thyme and pepper. Put on low heat and let it boil, stirring occasionally. Add more water until the rice is half cooked. After 15-20 minutes we turn off the heat and let it cool. We have now made 200 sarmale for Christmas and added double the quantities. Put the minced meat in a larger bowl and after the rice mixture with the onion has cooled, mix them well.

Step 2. Preparing the cabbage. When buying cabbage try to taste it. It should be slightly sour and not very salty. The sheets should be as thin as possible and with as few ribs as possible. Larger Romanian cabbage varieties are preferable, because we get more ribless leaves, which is easier to work with. Put the cabbage in a bowl and cut around the back. If the cabbage is salted in excess, leave it in the water for about an hour. Then we open it slightly and slowly lift the sheets one by one, starting from the middle to the outside. We keep the middle sheets for chopping. We take a sheet and remove the central part, after which we cut it into rectangles depending on how big we want the sarmales to be. The pieces should not be large, as we wrap the meat in cabbage only as long as it is necessary so that it does not fall apart when cooked. We also chop some cabbage to use between rows of cabbage rolls.

Step 3. Folding the stuffed cabbage. We position the stretched sheet and put the filling wrapping it so that it does not escape from the sheet. Just one and a half times is enough. At the ends to stay about a cm - a cm and a half, so we cut the excess. We push the ends inside with one finger and thus we make sure that our wire does not come loose. We can put them on a tray or directly in the pot.

Step 4. Arrange in the pot. The first layer is cabbage, over which we sprinkle thyme (you can also put it in the form of twigs), a few bay leaves and some smoked pieces. Then arrange the sarmales in circles from outside to inside. After each layer of cabbage rolls, add smoked meat, thyme and bay leaves. Also here we add chopped cabbage if you want, we had to skip this step to fit all the stuffed cabbage in one pot. We continue with each layer until the last and end with a layer of chopped cabbage. Be careful when choosing the pot, it should be filled only two thirds in height, because at the time of cooking the contents rise and you risk to hit the outside. And one more thing: check the pot you will use to fit in the oven. We suffered it. Add water to the level of the composition and put the pot on the stove over low heat with a lid that you let breathe a little. It should stay on the fire for about 3 hours. We also check from time to time and add water, without completely covering the composition. We added water 3 times during this time. After about 2 and a half hours add the tomato juice and oil or lard, plus water to the level of the composition. Put the pot in the preheated oven (150 degrees in the electric oven or the minimum temperature in the gas oven). We must add water when we see it necessary, otherwise the composition can stick to the bottom of the pot, especially in the gas oven. If we use an electric oven, we probably won't need to top up with water more than once. Add water to the gas oven a few times because the water evaporates faster. After about 3 hours the sarmales are ready. Half an hour before we turn off the oven we can put the last water. The cabbage on top should be slightly browned. You will probably not have to schedule anything that day and stay on their toes, but it will turn out great! Good job and congratulations that you want to do them yourself!

Sarmale in smoked cabbage leaves - Recipes

Sarmalele, also called dumplings in the Bucovina area, have a certain specificity - they are small (not "crowded" as in other parts of the country), and are usually made in clay pots and in a roll (oven), over low heat. of wood. The unmistakable, absolutely delicious taste of Bucovina sarmales is due to the carefully chosen ingredients and, especially, to the quality of the meat and smoked bacon in the household, as well as to the preparation over low heat and in clay or tuci (cast iron) dishes.

  • Ingredients: 1 kg pork (or, mixed, 700 gr pork and 300 gr beef), 200 gr smoked bacon (mandatory), 1 cup full of rice, 2 onions, 3 tablespoons tomato paste, a dill and parsley , 1 tablespoon grated paprika, salt and pepper to taste (2 tablespoons grated salt and 1 teaspoon grated pepper), 2 sprigs of dried thyme and a few peppercorns, a little lard or oil for hardening, a few thin slices of homemade kaizer, 1 cup dry white wine or cabbage juice (optional), 1 larger sauerkraut with thin leaves.
  • Preparation: finely chop the onion and fry in lard or oil, and, when it becomes glassy, ​​quench it with a spoonful of tomato paste and mix a little, on the fire. Separately, the rice is washed well in 2 waters. The minced meat, over which is added smoked bacon cut into small cubes, mix with onions, rice, chopped greens, paprika, salt and pepper. Choose the cabbage leaves that are rinsed in cold water, in order to take them away from the salty taste, and in each leaf a spoonful of the previously obtained filling is placed and rolled. In a suitable deep pot, at the bottom of which a layer of chopped cabbage was placed, the rows of sarmale (dumplings) are placed, among them the smoked slices (kaizer). Put the thyme sprigs and a few peppercorns on the last row of cabbage rolls, then cover with whole pickled cabbage leaves. Pour water as close as possible to the composition, and, according to taste, you can add a cup of cabbage juice or a cup of dry white wine, then place the pot to simmer. When the juice decreases (about 1 hour from the time of boiling), take the cabbage leaves on top and add the other 2 tablespoons of tomato paste, filling with hot water to cover the sarmales again. Cover everything again with cabbage leaves and let it boil, also over low heat, for about 2 more hours (at this stage, the pot of cabbage rolls can be left on the fire on the stove / stove or can be put in the oven). After the sarmale shell is tender and fragrant, they are ready.
  • How to serve: Bucovina sarmales are served hot, sprinkled with sour cream, along with hot polenta.

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Turkey sausages

  • 1 Kg minced turkey meat
  • 2-3 tablespoons of lard
  • 2 bundles chopped green onions
  • a cup of rice
  • 2 eggs
  • 2-3 tablespoons broth
  • a dill connection
  • salt
  • pepper
  • sweet Boya
  • thyme
  • basil
  • sarmale spice,
  • vine leaves

The vine leaves are washed, the thicker ribs are cut and scalded in salted water for 5-10 minutes. Remove and allow to drain well.
Mix all the ingredients for the sarmale well. The spices are added to taste. Fill the vine leaves and form small sarmalute. Place layers of sarmale in the pot and sprinkle thyme, pepper, broth and a little oil. Fill the pot with borscht, enough to cover the sauerkraut, then put it to boil. When they are almost ready (after about an hour) they are put in the oven for another 15-20 minutes, to brown nicely. Serve hot sprinkled with sour cream.


  • 500g minced pork
  • 1 capatana (550g) cabbage
  • 1 cup (200g) white rice
  • 1 pc. (50g) onion
  • 1 tablespoon (8g) sunflower oil
  • 2 teaspoons (10g) paprika
  • 0.5 liters (500g) tomato broth
  • 1 teaspoon (2g) dried oregano
  • 2 teaspoons (4g) dried thyme
  • 4 teaspoons (20g) salt
  • 1 teaspoon (5g) ground black pepper
  • 2 pcs. (1g) bay leaf

Sarmale in cabbage leaves & # 8211 Retata step by step

The recipe for Stuffed cabbage which I will show you today is the recipe of my mother that she has been making for more than 32 years on every holiday. I have prepared the recipe for you STEP BY STEP so that it will be useful to everyone, even if it is the first time. I will reveal to you every secret of my mother and every thing we must pay attention to.

Cabbage it must be pickled and left in water for 2-3 hours so that the sarmales are not too sour. If you choose to replace the cabbage with vines, you will also have to leave them in cold water for a while so that the leaves are not too salty.

condiments plays an important role in the recipe of sarmale, because it offers all the flavor, so we use sweet Boya, dried thyme, Bay leaves, peppercorns, dried dill.

The sarmales come out delicious and tender if boiled quietly at lower fire, a longer period. My mother used to tell me that in the past, grandparents they put the pot of cabbage rolls in the oven heated in the evening and took them out only in the morning.

Pot it can also be stainless steel and boil them on the stove's eye, but there are many more delicious if we choose to prepare them in a bowl clay or ceramics in the oven.

I made another recipe for Stuffed pumpkin, the recipe is step by step, to which this filling can be adapted.

Video: Τα είδη του λάχανου (August 2022).