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Sarmalute de post

Sarmalute de post

Exactly good for this job.

  • or sour cabbage
  • a big onion
  • a cup of rice
  • 2 grated carrots on a small grater
  • a box of mushrooms
  • salt, pepper, thyme

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Fasting sarmalute:

Saute onions, over which are put: carrots, mushrooms, rice and spices. Stir for about 10 minutes on the fire, then put in the cabbage leaves and roll. Place in a saucepan, sprinkle with broth, toss between them a sheet, two bay leaves and bake for about 45 minutes.


Method of preparation

Sarmelele are eagerly awaited by Romanians on holidays, especially after a long fast, such as Christmas.

Brine a culinary preparation of minced meat (usually pork, but also beef, sheep, poultry or even fish), mixed with rice and other ingredients, wrapped in cabbage leaves (fresh or sour), veal or stevia etc., in the form of a roll.

Gourmets are of the opinion that sarmales are tastier if they are boiled in a cast iron cauldron, over a low heat, or in a ceramic pot, in the oven, if pieces of mussels are placed at the bottom of the pot / ceramic pot and between the sarmales. smoked or even a smoked pork chop, thyme leaves, dill and peppercorns.

It is said that if consumed after "staying" 2-3 days, sarmales will have a special flavor.

At the table, sarmales are served with polenta, cream and hot peppers.

There are several types of sarmale recipes. We have for you the best 3 recipes you can try for Christmas.


Fasting sauerkraut with rice and walnuts in vine leaves: ingredients, preparation

Ingredient:

  • 30-40 fresh vine leaves (or canned, in a jar)
  • 1 cup rice with sarmale, with round grain
  • half a cup of boiled chickpeas
  • a handful of ground walnut kernels
  • 3 tablespoons olive oil
  • 1 medium white onion, finely chopped
  • 2 cloves of garlic
  • 1 cinnamon powder
  • 1 curry powder (optional)
  • salt and freshly ground pepper to taste
  • lemon juice
  • 3 cups of water
  • 2 fresh tomatoes, finely chopped
  • 2-3 fresh mint leaves

Method of preparation:

Fry the onion in hot oil. Add the garlic, curry, cinnamon, chickpeas, walnut kernels, rice and mint and mix until you feel the flavors. Add 1 cup of water and simmer until the rice draws all the water and begins to penetrate.

Season the mixture with salt and pepper and leave to cool. The vine leaves are boiled in boiled water for 1-2 minutes.

Roll the sauerkraut, then place it neatly in a clay pot, on the bottom of which a little olive oil was put and a bed of vine leaves was made, which will keep the aroma.

Mix the lemon juice with the water and the tomatoes and pour over the sarmale.

Cover with a few vine leaves, put the lid on and bake at 170 degrees Celsius for 1-2 hours. Good appetite!


The ponytail fights kidney stones, rheumatism, arthritis and & # 8230.

Its diuretic action is due to the content of silicon dioxide, saponins (equisetonin), flavonosides and essential oils. The therapeutic uses of this plant date back to the time of the ancient Romans and Greeks. Horsetail was used as a hemostatic agent (to stop bleeding), as a remedy for wounds and ulcers, tuberculosis and kidney problems.

Therapeutic indications

- renal failure (not in the acute phase)
- skin, cystitis (may be associated with cranberry leaves)
- urinary stones with hemorrhages (due to stone migration)
- heart failure
- metabolic disorders caused by renal failure

Horsetail preparations are useful not only for urinary disorders, but also for rheumatic diseases, osteoarthritis and chronic polyarthritis. Due to its silicon content, this plant strengthens bones and is recommended in osteoporosis.

How is it used?

This plant can be prepared as an infusion, boiled or cold macerated. It can also be used externally, for compresses, poultices or body baths.

Local baths help heal skin affected by eczema, chronic skin ulcers and stimulate peripheral blood circulation.

Horsetail infusion

Use 3 teaspoons of dried herbs in 250 ml of boiling water. You can drink up to 3-4 cups of tea a day.

Decoction of horsetail

Use 100 g of the plant in 1 liter of water. The plants are boiled for half an hour, and the evaporated water is supplemented with fresh water.

Drink 2-3 cups of hot tea a day, of which 1 cup in the morning and the other 2 at noon or in the evening.

Cold maceration of horsetail

Put 2 tablespoons of the plant in a kettle with 500 ml of water. Stir and leave to soak from evening to morning, or 10-12 hours. Then strain and heat a little (do not boil).

Take 2-3 cups of macerate a day.

Horsetail juice

It is obtained by pressing fresh, well-washed plants. Dilute with water: 2-3 teaspoons (juice) to 200 ml of water.

Pick the ponytail only if you know very well what this plant looks like, or seek the help of a connoisseur. Medicinal plants are collected from unpolluted areas, from clean places.

Precautions and contraindications

Horsetail is not recommended for people who suffer from arrhythmias, drink a lot of alcohol or take nicotine substitutes. The plant may interact with some drugs: diuretics, digoxin or lithium.


Fasting sarmale in beef leaves

Of all fasting sarmale recipes, I really like those stuffed with mushrooms, carrots and leeks and wrapped in vine leaves. I served them a little fasting cream, a quick recipe that I recommend to you. If you want, you can also serve them with soy yogurt or simply as such. If you are not fasting, I recommend you stuffed beef fillets stuffed with meat.

I got about 50 fasting sarmale with mushrooms, about 4 cm each and were simply devoured. Extremely good, easy to make and dietary these fasting sarmale in beef sheets.

I will definitely do them more often from now on, even if we are fasting or not. I struggled a bit with the beef sheets because I bought them in brine from the Romanian store and they were quite fringed. From next year I will preserve the beef leaves alone.

Ingredient - Post sarmale in beef leaves

  • 250 g of rice
  • 3 carrots
  • 8 sea mushroom mushrooms
  • 1 leek (white part only)
  • 1 celery stalk celery
  • 200 ml of vegetable soup
  • 50 was of cattle
  • salt
  • pepper
  • dill
  • 1/2 cup tomato juice
  • the water

Preparation - Fasting sarmale in beef sheets

  • We put on the fire a saucepan full of water and a little salt, and when it starts to boil, we dip the beef leaves and boil them for about 4-5 minutes. We take them out with a spatula and let them cool and drain, placed in a sieve.
  • Put in a non-stick pan, 2-3 tablespoons of olive oil and when hot add the rice and cook for 2-3 minutes.

  • Add over the rice, carrots, mushrooms, leeks and celery finely chopped (I put them in the food processor) and cook them together for another 3-4 minutes. Season with salt and pepper.

  • Add over rice and vegetables 1 cup of vegetable soup (I mixed 1 cup of water and 1 tablespoon of grated vegeta bio and I let it boil) and let it simmer until the rice absorbs all the water. The rice grain must be only slightly penetrated because during cooking it must borrow the taste of the sauerkraut.
  • The final mixture must be very low.

  • Let the mixture cool and then take with a teaspoon small portions that we wrap in the beef leaves. Finger the ends of each fasting sarmale very well with your finger.
  • In a fairly high saucepan, add 2-3 tablespoons of olive oil and then arrange in a circle, our sarmalute. After finishing the first layer, we put another layer of sarmale on it and we put the remaining sarmale in the center.

  • Cover the fasting sarmales with half a cup of tomato juice mixed with 1-2 cups of warm water in which we add dill and possibly another tablespoon of natural vegetables.
  • The sarmales must be well covered with liquid because the rice will absorb it during cooking. Check from time to time and if the liquid drops, add more until you cover them again.

  • Boil the fasting sausages in beef sheets on a very low heat for about 2 hours, after which we serve them with a little fasting cream or soy yogurt.



The base
25 beef leaves in brine
2 medium to large tomatoes
250 ml thick tomato juice (tomato broth and salt, no sugar)
250 ml vegetable soup or water
2 tablespoons lemon juice
2 tablespoons oil

Filling
1 small or medium onion, finely chopped
1 finely chopped or crushed garlic clove
150 gr finely chopped mushrooms
2 tablespoons round grain rice
1 tbsp raisins hydrated in warm water and finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 mana fresh, chopped coriander leaves
2 tablespoons dry browned almond flakes and grind
2 tablespoons olive oil
125 ml the water

Heat the olive oil in a large pan and then simmer the onion and garlic until soft and translucent (about 2-3 minutes), then add the rice and mix well.

Immediately add water, raisins, cinnamon and ground coriander and stir constantly until all the water is absorbed, about 5 minutes. Be careful not to stick the mixture to the pan.

Add the finely chopped mushrooms, freshly chopped coriander and fried and ground almonds. Mix well and transfer the filling to a bowl to cool slightly

Remove the beef leaves from the jar and leave them covered with cold water in a bowl for about 5 minutes. After 5 minutes, drain, wash again under running cold water and dry with a kitchen towel.

Meanwhile, cut the tomatoes into slices of about 5 mm. and it is placed in a single layer, on the bottom of a large pot (with a diameter of about 25 cm).

Place one leaf (with the ribs up) on a chopper, put a generous teaspoon of the filling in the center of the leaf, roll the bottom over the filling as tightly as possible, bring the sides inwards and finally roll completely sarmaua.

Place the sarmales next to each other in the pot, over the tomato slices, in a single layer, without overlapping.

Mix the broth, soup, oil and lemon juice and pour over the sarmale.

Place a plate upside down or a lid smaller than the pot, so that it remains covered by the liquid while it is boiling, then cover the pot and let it simmer on the stove for about 45 minutes.

Serve cold or hot, plain or with yogurt flavored with mint, garlic and olive oil.


1. Wash the cabbage and unwrap it in sheets. Remove thick ribs and cut into rectangles, suitable for filling. Chop the rest of the cabbage.

2. In a saucepan with a thicker bottom, fry the finely chopped onion in 1-2 tablespoons of oil. Add diced rice, mushrooms and carrots. Stir gently, then quench with half a cup of water and simmer for 10-15 minutes. Cover, and when cool, add the tomato juice, diced bell pepper, finely chopped greens, a pinch of salt and pepper. (Pay attention to the amount of salt, because the cabbage leaves are salty!)

3. Fill the sarmales with this mixture and place in a saucepan with a thicker bottom, greased with oil, in which a thin layer of chopped cabbage and a few peppercorns was placed. Pour enough water to cover the sarmales, sprinkle a little dill and boil in the oven for about an hour.


Method of preparation

Black with jam

I mixed all the ingredients with the mixer. I put the cake in the preheated oven for 45

Lemon and berry cake

It is made very quickly and eaten the same way :)). first mix the margarine with the sugar and oil


Fasting recipes. The leaves are detached from the head of sauerkraut and if the cabbage is too salty, they can desalinate, rinsing in a few cold waters. Carefully cut out the thickened ribs on the leaves (ribs that are kept aside) and choose the right leaves that are the right size and quality for the sarmale. From the leaves on the surface of the larger heads, 2-3 sarmales can be obtained.

If using sweet cabbage, clean the cabbage from the wilted leaves on the surface. Boil a large pot of water, after boiling, salt water and cook the whole cabbage for 1-2 minutes. Peel the leaves from the surface, which have become supple after scalding, and soak the cabbage in boiling water again until all the leaves are loose. As needed, the leaves can be scalded briefly, without being cooked, just enough to be malleable and easy to work with.

Carrots are cleaned and grated on a large grater (I gave them to the robot), celery and onions as well.

Fasting recipes. Heat the oil in a saucepan and add the carrots, celery and onion. Stir a few times and reduce the heat to slowly cook the vegetables for 4-5 minutes.

Finely chop the mushrooms with a kitchen towel (finely chop them) and add them to the vegetables.

Mix well and cook the vegetable mixture for 2-3 minutes, then remove from the heat and match the taste with salt and pepper. Add the chopped dill and thyme leaves (keep 2-3 thyme sprigs aside).

Mix the vegetables well with the greens and add the rice.

Fasting recipes. The composition is homogenized and the stuffing is stuffed, rolling in cabbage leaves and stuffing the ends inside.

For cooking sarmales, a pot with thicker walls or a clay pot is preferable.

Cover the sarmales with the rest of the chopped cabbage, I added the tomato broth, 2 sprigs of thyme and the bay leaves.

Fasting recipes. Pour enough hot water over the sarmales, put the lid on the pot and put the sarmales on low heat. If preferred, they can also be baked.


Fasting recipes. The leaves are detached from the head of sauerkraut and if the cabbage is too salty, they can desalinate, rinsing in a few cold waters. Carefully cut out the thickened ribs on the leaves (ribs that are kept aside) and choose the right leaves that are the right size and quality for the sarmale. From the leaves on the surface of the larger heads, 2-3 sarmales can be obtained.

If using sweet cabbage, clean the cabbage from the wilted leaves on the surface. Boil a large pot of water, after boiling, salt water and cook the whole cabbage for 1-2 minutes. Peel the leaves from the surface, which have become supple after scalding, and soak the cabbage in boiling water again until all the leaves are loose. As needed, the leaves can be scalded briefly, without being cooked, just enough to be malleable and easy to work with.

Carrots are cleaned and grated on a large grater (I gave them to the robot), celery and onions as well.

Fasting recipes. Heat the oil in a saucepan and add the carrots, celery and onion. Stir a few times and reduce the heat to slowly cook the vegetables for 4-5 minutes.

Finely chop the mushrooms with a kitchen towel (finely chop them) and add them to the vegetables.

Mix well and cook the vegetable mixture for 2-3 minutes, then remove from the heat and match the taste with salt and pepper. Add the chopped dill and thyme leaves (keep 2-3 thyme sprigs aside).

Mix the vegetables well with the greens and add the rice.

Fasting recipes. The composition is homogenized and the stuffing is stuffed, rolling in cabbage leaves and stuffing the ends inside.

For cooking sarmales, a pot with thicker walls or a clay pot is preferable.

Cover the sarmales with the rest of the chopped cabbage, I added the tomato broth, 2 sprigs of thyme and the bay leaves.

Fasting recipes. Pour enough hot water over the sarmales, put the lid on the pot and put the sarmales on low heat. If preferred, they can also be baked.


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