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Cabbage

Cabbage



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Finely chop the onion and put it on low heat

Add salt and pepper then grated carrot or robot.

After they have hardened well, add the broth, leave them on the fire for about 1 minute, then add the rice (well washed and kept a little in hot water).

Let this composition cool and take care of the greens and cabbage leaves.

Finely chop the parsley and place it over the meat and cut the cabbage into pieces to cover a sarmaluta.

After the composition has cooled, we mix it with the meat and the parsley, we season it a little more and we go to work, that is to wrap the sarmalute.

I have a pleasure for that.

After we have finished making them, we put a few pieces of chopped cabbage on the bottom of the pots and place the sauerkraut, among them the mouse or the smoked meat.

If you use sauerkraut, add enough water to contain the cabbage rolls, even a little more, and if you use sweet (green) cabbage, add 300 g of tomato juice and the rest topped with water.

Put in the oven and keep for 3-4 hours on the right heat.

I wish you good luck!


Sarmalute ingredients from ocean fish

1 cabbage (1.5-2 kg) or pickled vine leaves (optional)

50 ml bag of putina (for cabbage gift)

1.5 kg of fresh boneless fish (preferably pike or pike)

150 g round grain rice + 1 cup water (for puffed rice)

3 tablespoons broth paste (for composition)

200 ml tomato juice (for boiled sarmale)

200 ml dry white wine (boiled sarmale)

1 cup water (for boiled sarmale)

50 ml oil (for hardening onions 30 ml (because the fish is without any fat), and the rest is put in the pot with sarmale)

200 g sour cream (for serving sarmalute)

1/2 link fresh dill

1/2 link fresh patrol

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

fresh (or dried) thyme


Sarmalute ingredients from ocean fish

1 cabbage (1.5-2 kg) or pickled vine leaves (optional)

50 ml bag of putina (for cabbage gift)

1.5 kg fresh boneless fish (preferably pikeperch or pike)

150 g round grain rice + 1 cup water (for puffed rice)

3 tablespoons broth paste (for composition)

200 ml tomato juice (for boiled sarmale)

200 ml dry white wine (boiled sarmale)

1 cup water (for boiled sarmale)

50 ml oil (for hardening onions 30 ml (because the fish is without any fat), and the rest is put in the pot with sarmale)

200 g sour cream (for serving sarmalute)

1/2 link fresh dill

1/2 link fresh patrol

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

fresh (or dried) thyme


One serving contains: 90 Calories, 9.2 g Carbohydrates, 9.7 g Protein, 1.2 g Lipids, 1.4 g Fiber

Ingredients for 24 servings

  • Pork muscle (1000 g)
  • Pickled cabbage (1000 g)
  • Long grain rice (200 g)
  • Carrots (1 large piece / 150 g)
  • Onions (2 medium pieces / 150 g)
  • Tomato juice (100 ml)
  • Olive oil (1 tbsp)
  • Baking soda (5 g)

Spices: Fresh thyme sprigs (10 g), Black peppercorns, Bay leaves (2 pieces), Salt

Method of preparation

  1. Chop the pork, onion, carrot and thyme and mix with the rice. Add 100 ml of water and a baking soda powder. Season with salt and pepper.
  2. Choose and cut the most suitable cabbage leaves in size. Place a little filling at one end of each and roll, making sure that the edges of the sheet are pressed inwards.
  3. Grease a saucepan with olive oil, then place a layer of finely chopped cabbage. Place the sauerkraut in successive layers, arranged in the shape of a snail. The layers are separated with cabbage leaves. Over the last layer, put enough water to cover them, and then add the tomato juice, peppercorns and 2 bay leaves.
  4. After boiling, let the sauerkraut simmer on the stove over low heat for 2 hours, then place for another 20 minutes in the preheated oven at 180 ° C.
  5. Serve hot. You can add yogurt or kefir with 2-3% fat.

Great appetite and do not forget: eat smart and with pleasure!

You can find this recipe in the book Dietary Recipes for Christmas, which contains many other traditional dishes that have half the number of calories of those we were all used to.


Ingredients Sărmăluțe in vines with pork

  • 42-50 fresh vine leaves, with an approximate size of 12-15 cm. diameter
  • 1 kg. fatter pork (I chopped pork shoulder)
  • 80 grams of round grain rice, washed in cold water and drained
  • 150 grams of finely chopped onion
  • 1 bunch of finely chopped green dill
  • 1 tablespoon fresh thyme leaves, chopped
  • optional: 1 teaspoon of sweet paprika, as fragrant as possible
  • 2-3 fresh, large, scalded and peeled tomatoes or 150 ml. of thick broth
  • salt and pepper to taste
  • optional: thyme sprigs + bay leaves to add to the boil
  • optional: 1 glass of borscht, if you want a sharp sour taste of the sarmales (the vine leaves are already sour themselves)

Preparation of sauerkraut

Preparation of vine leaves

1. Wash the vine leaves well, in several cold waters, soak them with paper towels (or between two clean cloth towels) and put them in a bowl. Sprinkle 1 teaspoon of coarse salt and add boiling water to cover them. Cover the bowl with a lid or plate and leave for about 10 minutes (how long we take the ingredients for the filling).

Filling

2. For the filling of these sauerkraut in vine leaves, I preferred the "raw" version. I mean, I never hardened onions and rice in oil. I did the same with the recipe for sarmale with sweet cabbage. I thought it was summer, the pork is quite greasy and it really doesn't make sense to load the dish with oil. If you want, you can harden the onion enough to soak in 2-3 tablespoons of oil. Optionally, add the rice, let everything cool and then add this composition over the minced meat.

This time, I just mixed all the ingredients in a bowl, kneading them well with perfectly clean hands and seasoning with salt and pepper to taste (more pepper goes).

Filling the sachets

3. One by one, take a sheet of scalded vine. Sit in the palm of your left hand (or right, if you are left-handed) with the side with the ribs protruding upwards. Take an amount about the size of a small walnut from the filling. It is ovalized and placed over the leaf. Following this portioning, I got 43 vines in vine leaves, 6-7 cm. length and 3 cm. diameter.

4. Cover one of the ends of the "sausage" stuffing, folding the vine leaf over it.

5. From the base of the leaf (the place where the stalk was) roll the vine leaf with the filling in the middle. We roll the sauerkraut in medium-tight vine leaves, so that the rice swells a little when it boils. One of the ends, the one I have already folded, will fix the cord so that it does not come loose. At the other end, the free edges of the vine leaf gently tuck inward.

6. In this way, we will obtain sarmlets in tightly closed vine leaves, which keep their shape very well. Under no circumstances should they be opened during cooking. Ideally, you should form them as even as possible. Thus, they will be cooked at the same time and will be much more attractive.

Note: these vines in vine leaves are packed exactly the same as those in pickled cabbage leaves. The technique is the same and if you've never done sarmale before, it may be helpful to watch the video below. It's been years since I made it, the quality of the filming is not great but what is certain is that the technique of folding the stuffed cabbage has certainly not changed.

Cooking sauerkraut

7. I arranged the remaining scalded vine leaves (5 in number) at the base of a pot of the right size. A clay pot in my case, I recommend you to use a pot with thicker walls. On top of them I arranged the 43 wires.

I added pieces of scalded and peeled tomatoes among the vines in vine leaves, which you can replace with broth. I have already specified this in the list of ingredients. If, in addition to the natural sourness of the leaves and the one given by the tomatoes, you want some more sour sarmale, you can add 1 glass of borscht to the boil. I did not add anything other than an extra flavor, ie some sprigs of thyme and 2 fresh bay leaves.

I covered everything with hot water. Be about 2-3 good fingers above the sarmales. I fixed the sachets in vine leaves in their place, placing a flat plate on top with the concave side down. I put them to boil over low heat, under the lid. I boiled them for 2 hours, ie until the vine leaves lost their specific harshness.

Once well cooked, these vines in vine leaves can be eaten immediately. They are good hot or lukewarm (my husband loves them cold). I go with cream, yogurt, dill sauce, whose recipe you can find here or… simply. In any variant, they are delicious, so I wish you good work and great appetite!


Goose sarmalute recipe (after Radu Anton Roman)

The goose sarmalute recipe (after Radu Anton Roman) is one of the most delicious traditional Romanian dishes.

& bdquoOut the way out of the fine, the meatballs require a red wine, not very bound and as such willing to be friends.

And I sometimes think of Rosul de Cotesti (a subjective preference, don't take into account), a dry and sticky wine, quite rare, which is true, for a while - because who is there to mix and match Feteasca Neagra , Cabernet Sauvignon and Merlot - but spectacularly delicate, and, in the good years, even irresistible.

It fits perfectly with these sarmalutes of great elegance, which would be dominated and even canceled by a wine too embossed. & Rdquo


Sarmalute ingredients from ocean fish

1 cabbage (1.5-2 kg) or pickled vine leaves (optional)

50 ml bag of putina (for cabbage gift)

1.5 kg of fresh boneless fish (preferably pike or pike)

150 g round grain rice + 1 cup water (for puffed rice)

3 tablespoons broth paste (for composition)

200 ml tomato juice (for boiled sarmale)

200 ml dry white wine (boiled sarmale)

1 cup water (for boiled sarmale)

50 ml oil (for hardening onions 30 ml (because the fish is without any fat), and the rest is put in the pot with sarmale)

200 g sour cream (for serving sarmalute)

1/2 link fresh dill

1/2 link fresh patrol

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

fresh (or dried) thyme


INGREDIENTS

  • 2 sauerkraut, one large and one small
  • 1 kg minced meat, pork (preferably fatter)
  • 2 large onions
  • 1/2 l tomato juice (or tomato paste)
  • 2 glasses of grated rice
  • table salt to taste
  • ground pepper to taste
  • paprika, to taste
  • thyme or dried dill (optional)

Servings: 15 Preparation time: over 120 minutes


One serving contains: 89.9 Calories, 9.2 g Carbohydrates, 9.7 g Protein, 1.2 g Fat, 1.4 g Fiber

Ingredients for 24 servings

  • Pork muscle (1000 g)
  • Pickled cabbage (1000 g)
  • Long grain rice (200 g)
  • Carrots (1 large piece / 150 g)
  • Onions (2 medium pieces / 150 g)
  • Tomato juice (100 ml)
  • Olive oil (1 tbsp)
  • Baking soda (5 g)

Spices (optional): Fresh thyme sprigs (10g), Black peppercorns, Bay leaves (2 pieces), Salt

Method of preparation

  1. Chop the pork, onion, carrot and thyme and mix with the rice. Add 100 ml of water and a baking soda powder. Season with salt and pepper.
  2. Choose and cut the most suitable cabbage leaves in size. Place a little filling at one end of each and roll, making sure that the edges of the sheet are pressed inwards.
  3. Grease a saucepan with olive oil, then place a layer of finely chopped cabbage. Place the sauerkraut in successive layers, arranged in the shape of a snail. The layers are separated with cabbage leaves. Over the last layer, put enough water to cover them, and then add the tomato juice, peppercorns and 2 bay leaves.
  4. After boiling, let the sauerkraut simmer on the stove over low heat for 2 hours, then place for another 20 minutes in the preheated oven at 180 degrees.

The recipe for Dietary Pork Meatballs is just one example from the book Dietary recipes for Christmas. In addition to sauerkraut, it contains many other traditional recipes: beef salad, drumstick, leprosy, cozonac and others. It has practically everything you need for a holiday meal without extra pounds.

book Dietary Recipes for Christmas is specially designed by me and my colleagues at the KiloStop Nutrition Clinic for people who want to stay fit and even lose weight during the holidays.

This includes 60 delicious recipes, which do not exceed 200 calories per serving. The book includes:

  • 20 recipes for entrees
  • 10 recipes for soups and salads
  • 20 recipes for the main courses
  • 10 recipes for dessert

Buy the book now Dietary Recipes for Christmas and enjoy delicious and low-calorie meals, even during the holidays!


Sarmalute ingredients from ocean fish

1 cabbage (1.5-2 kg) or pickled vine leaves (optional)

50 ml bag of putina (for cabbage gift)

1.5 kg of fresh boneless fish (preferably pike or pike)

150 g round grain rice + 1 cup water (for puffed rice)

3 tablespoons broth paste (for composition)

200 ml tomato juice (for boiled sarmale)

200 ml dry white wine (boiled sarmale)

1 cup water (for boiled sarmale)

50 ml oil (for hardening onions 30 ml (because the fish is without any fat), and the rest is put in the pot with sarmale)

200 g sour cream (for serving sarmalute)

1/2 link fresh dill

1/2 link fresh patrol

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

fresh (or dried) thyme


One serving contains: 89.9 Calories, 9.2 g Carbohydrates, 9.7 g Protein, 1.2 g Fat, 1.4 g Fiber

Ingredients for 24 servings

  • Pork muscle (1000 g)
  • Pickled cabbage (1000 g)
  • Long grain rice (200 g)
  • Carrots (1 large piece / 150 g)
  • Onions (2 medium pieces / 150 g)
  • Tomato juice (100 ml)
  • Olive oil (1 tbsp)
  • Baking soda (5 g)

Spices (optional): Fresh thyme sprigs (10g), Black peppercorns, Bay leaves (2 pieces), Salt

Method of preparation

  1. Chop the pork, onion, carrot and thyme and mix with the rice. Add 100 ml of water and a baking soda powder. Season with salt and pepper.
  2. Choose and cut the most suitable cabbage leaves in size. Place a little filling at one end of each and roll, making sure that the edges of the sheet are pressed inwards.
  3. Grease a saucepan with olive oil, then place a layer of finely chopped cabbage. Place the sauerkraut in successive layers, arranged in the shape of a snail. The layers are separated with cabbage leaves. Over the last layer, put enough water to cover them, and then add the tomato juice, peppercorns and 2 bay leaves.
  4. After boiling, let the sauerkraut simmer on the stove over low heat for 2 hours, then place for another 20 minutes in the preheated oven at 180 degrees.

The recipe for Dietary Pork Meatballs is just one example from the book Dietary recipes for Christmas. In addition to sauerkraut, it contains many other traditional recipes: beef salad, drumstick, leprosy, cozonac and others. It has practically everything you need for a holiday meal without extra pounds.

book Dietary Recipes for Christmas is specially designed by me and my colleagues at the KiloStop Nutrition Clinic for people who want to stay fit and even lose weight during the holidays.

This includes 60 delicious recipes, which do not exceed 200 calories per serving. The book includes:

  • 20 recipes for entrees
  • 10 recipes for soups and salads
  • 20 recipes for the main courses
  • 10 recipes for dessert

Buy the book now Dietary Recipes for Christmas and enjoy delicious and low-calorie meals, even during the holidays!


Video: το λαχανο. παραμυθια. παραμυθια για παιδια στα ελληνικα. ελληνικα παραμυθια (August 2022).