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Sarmale in pumpkin

Sarmale in pumpkin



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In a bowl, mix the meat with the washed rice, finely chopped onion, pepper, 1 glass of broth, a little thyme and salt. I made the cabbage leaves and chopped them. In a pot I put a little lard and the first layer of chopped cabbage, a little thyme, then I placed the wrapped sarmales, leaving room in the middle, and the chopped cabbage, I sprinkled thyme and broth and so on until the meat is finished, and at the end to ie chopped cabbage, thyme, broth and 2-3 glasses of water. They are boiled.

Meanwhile, I prepared a pumpkin, cut in half and put it in the oven for 20 minutes over medium heat. When the sarmales are almost cooked, I started to place them in the pumpkin (after I took it out of the oven) chopped cabbage, sarmale and chopped cabbage. I placed the pumpkin in a tray and put it back in the oven. I let it boil for about 1 hour in the pumpkin (at first I put the pumpkin lid on for about 15 minutes) then I let them brown.

A sarmale delight came out.

Good appetite !


Sarmale made in pumpkin. Oltenian recipe proposed to housewives decades ago by the gourmet Păstorel Teodoreanu

Traditional Romanian dishes do not necessarily follow all the principles of a proper diet, but they certainly have an indisputable quality & # 8230 are damn tasty and we are proud of it! Sarmalele made in pumpkin are an Oltenian delicacy praised by the great Romanian epigramist Păstorel Teodoreanu.

"Sarmale in pumpkin" is a recipe proposed decades ago by the well-known epigrammer and gourmet Păstorel Teodorenu, the brother of the novelist Ionel Teodoreanu.

Păstorel is the one who prefaced, by the way, the first cookbook signed by Sanda Marin, passionate about gastronomy whose recipes have marked whole generations of Romanians.

The writer did not stop here and in addition to the ingenious recipe, only good to test this fall, almost a month before the start of Christmas fasting (n.r. November 14), has even dedicated an ode to sarmales, which we suggest you enjoy while tasting the delicious dishes. Poetry in the kitchen!

Recipe

Sarmale in pumpkin

Ingredient:
500 grams of fatty pork
500 grams of beef
200 grams of smoked bacon, sliced
2 sauerkraut
2 tablespoons of lard
1 cup rice
3 onions
2 bell peppers
1 or
1 tablespoon paprika & # 8211 optional
1 teaspoon ground cumin
2 tablespoons dried thyme
3 tomatoes
5 tablespoons tomato paste
salt and pepper.

Preparation:
If you use a clay pot, it should be properly prepared. Before use, immerse the pot in cold water for half an hour.

Filling:
Cut the pork and beef into large pieces and chop it. Wash the rice in cold water and drain
Peel the onions, remove the pepper seed stalk. Finely chop the onion and pepper
Melt the lard in a deep saucepan to fit all the filling
Add the onion and chopped pepper and sauté until soft
Add the rice and mix well until translucent
Add the ground cumin, paprika and lightly brown with onion, rice and pepper
Remove the pan from the heat and add the minced meat. Mix the composition well, incorporate a tablespoon of thyme, season with salt and pepper
After the mixture has cooled, incorporate the egg.

Construction:
Chop a plate of cabbage from the thicker leaves. Peel a squash, grate it and chop the tomatoes
Place a bed of finely chopped cabbage on the bottom of the pumpkin
Add a few slices of bacon
Place a sheet of cabbage in the open palm, put a spoonful of filling and roll: twist to get some rolls, which you close at the ends later, inserting the ends from the outside to the inside
& # 8220Build & # 8221 sarmalele in the pot, in successive layers, interspersed in places with chopped tomatoes and slices of bacon on the edge
When you're done, cover the sarmales with the rest of the chopped cabbage, chopped tomatoes, pieces of bacon and a tablespoon of dried thyme, but ideally it would be a sprig.

Boiling:
Turn on the oven
Put the pumpkin in the oven
Boil the stuffed cabbage for about 4 hours
Turn off the heat and let the pot cool for a few hours
Remove the pot and place it in the cold, in a pantry or cellar dug into the ground and let it "rest" until the next day.
The best sarmale are the next day, eaten the day after boiling, reheated
The sarmales are served hot, with bread or polenta, sour cream and hot peppers.


Ode to the stuffing

(Pastor Teodoreanu)
How would the wire be defined?
Winged cabbage dream that lasted him long
Long metamorphic sleep in the pickle barrel & # 8230
Pork and cow potpourri, chopping symphony,
Hymn of praise for food, raised in the sky.
A coquette who bathes her body in sauce and cream
And it wraps itself in cabbage like in a wave.
A skilled diplomat who ended a close league
With a bard of red wine and a cauldron of polenta.
Opponent in principle and a strong opponent
For everything on a diet or diet.
A bouquet of spices, a fragrant frivolous
What makes you smell like smoked bacon.
The main tenant keeps in tolerated space,
Spicy pepper beads, puffed rice grains.
A prose born, how to catch it in prosody
As the world has been, the pig has not read a poem.
A bringer of thirst, of drinking wine with ocaua.
Here are a few words on how to define the wire.


Sarmale with chicken, lentils and mushrooms cooked in pumpkin

& # 8211 Boneless chicken legs
& # 8211 agaricus mushrooms
& # 8211 carrots
& # 8211 onions
& # 8211 red lentils
& # 8211 buoy
& # 8211 vegetables (a package of frozen vegetables hortex)
& # 8211 dill
& # 8211 garlic
& # 8211 tomatoes
& # 8211 semi-hot peppers
& # 8211 thyme
& # 8211 sauerkraut

I chopped the chicken, mushrooms, onions, a few carrots and the rest of the vegetables. I mixed everything in the bowl with lentils, paprika, thyme, olive oil, a pinch of salt. I also put half a cup of rice for compliance.

I filled the cabbage leaves with the mixture. I grew up because I'm big too. You can make them small.

I put on the fire a large and thick pot filled on top with a layer of sarmale, then tomato juice and whole or half carrots. After an hour I took out the sarmales, cut a pumpkin in half, stuffed the sarmales inside, drowned it in tomato juice (you can put wine) and left it in the oven to bake well.

And this is what the wire looks like on the inside: D

Dragoș Șerban

Speaker, farmer, entrepreneur, worker, dreamer, reader, listener, far traveler. In love with the peoples around the Black Sea and Central Asia.


Sarmale baked in pumpkin

1 kg meat mixture pork with beef & # 259
200 g kaizer
100 g sl & # 259nin & # 259 smoked & # 259
2 onions
250 g of rice
1 zucchini
1 large pumpkin & # 537i round
200 ml sm & acircnt & acircn & # 259
was of cabbage & # 259 acr & # 259
1 tablespoon & # 539 & # 259 dried basil
1 tablespoon & # 539 & # 259 dried thyme
Bay leaves
250 ml oil
2 leg & # 259turi m & # 259rar
salt
pepper
Preg & # 259te & # 537ti a & # 537a:
Make the stuffing of the sarmale mixture, adding the pork and beef, chopped onion, the washed rice, the smoked rice, the pepper, the salt, the basil and the thyme.
Put the zucchini on the small grater and put the chicken over the meat. Wash the cabbage leaves sour with cold water, then fill them with meat. Put them in a saucepan to boil over high heat for 30-40 minutes. You take the pumpkin, you make a lid, you take out the seeds and you wash them well.
You put a row of cabbage rolls, a row of kaizer and continue in this way until you fill the pumpkin. Sprinkle over finely chopped m & # 259r. & Icircntr in a pan & # 539 & # 259 ad & acircnc & # 259 a & # 537ezi pumpkin, chicken oil & # 537i ap & # 259 & # 537i in & # 537i in the oven for 3 hours. Serve the sarmalele with sm & acircnt & acircn & # 259.


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10 tips for successful sarmale

I give you some useful tips to help beginners in the process of preparing these delicious sarmale.

1. Pickled cabbage it would be good to be homemade, put by you. I have the old (Transylvanian) family recipe, after which I put cabbage in the barrel every year - see here. If the cabbage is too sour or too salty then it can be rinsed quickly with cold water (sheet by sheet). Tip: get ready with 2-3 sauerkraut so you can choose the most beautiful leaves! The small leaves in the center will be chopped and placed at the bottom and surface of the pot, they can be frozen or used in a delicious Cabbage from Cluj (recipe here).

2. Meat for sarmale it would be better to be a fatter one because the fat makes the brine tender. I use greasy leg, shoulder and pork breast that I grind (heel) at home. Some people put beef in the composition of sarmale, but in our house it is not common.

3. Rice and onions from the composition they also give tenderness to the sarmales. Do not overdo it with rice to "multiply" the filling! I put 10% rice compared to the amount of meat - that is 100 g of rice per 1 kg of minced meat. Some put the raw rice and onions, but I fry them for a few minutes with a little oil. Sarmalas with hardened rice and onions seem much tastier to me. No way DO NOT lay raw eggs in the composition of sarmale because they will strengthen it!

4. Seasoning (seasoning) the stuffed cabbage it is made to taste. I add salt, pepper, dried thyme and paprika. Do not overdo it with salt because sauerkraut is also salty! Instead, be generous with the pepper so that the stuffing doesn't have to be faded. Anyone can add dill, green parsley or even tomato juice or broth.

5. Sarmale modeling it is also made according to preferences - larger or smaller. Cabbage leaves often dictate the size of sarmales. The stalks are removed and only the thin parts are used. It is important to wrap the process (twisting, wrapping) so that the filling is tightly closed.

6. Building the stuffed cabbage in the pot it is not done according to a fixed rule. At the bottom of the pot put a layer of chopped sour cabbage (there are also stalks cut from the leaves), a few sprigs of dried thyme and a little chopped onion (that's how I put it). Then arrange the sarmales in layers and intersperse with the pieces of smoked or raw meat. They can be arranged concentrically or in straight rows. They should not be piled up because the rice in them will increase their volume when cooked! Continue layering until the vessels are full. However, 3-4 cm must be left free for the juice in which the sarmales are boiled to take place.

7. Above the sarmales thus built again put a layer of chopped cabbage and sprigs of thyme. The best cabbage rolls are boiled in cabbage mill diluted with water. The liquid must contain the sarmales well. The rice in them will absorb a lot of liquid so it needs to be supplemented from time to time. This time I also put 2 good cups of thick tomato juice. It gives them a pleasant yellowish-reddish color and a specific aroma. I don't put bay leaves in sarmala sauce, but many do.

8. The actual boiling of the sarmales it takes place either in a metal pot placed on a direct fire (on the stove) or in the oven (in metal or ceramic pots). In both cases the sarmales are boiled under the lid and over low heat. Boiling the sarmales (on low heat) takes approx. 1.5 - 2 hours calculated from the moment they boil in mass. The tastiest sarmale are made in the oven, at a low temperature (150 C) and their cooking takes 3-4 hours. And in their case the liquid must be filled from time to time. At the end, remove the lid from the ceramic pot and let the sarmales brown for about 30 minutes at 180 C. Be careful not to burn them! This browned cabbage is not to everyone's liking, so you choose whether to do so or not.

9. It would have to be said that the sarmales are tastier if they are left to rest for 1-2 hours in the pot or pot in which they were cooked and that they seem to be even better in the following days, reheated.

10. Serving sarmales it is made according to the family traditions of each one: with homemade bread, with a rolled-up polenta and cut with a thread (recipe here), with fresh or pickled sour cream and hot peppers, etc. In Moldova or Oltenia I heard that hot sarmales with colds are eaten (Pork meatballs - recipe here). I didn't try the combination.

Let's get to work and make some traditional Romanian sarmale! Out of 1 kg of minced meat, 50 sarmale come out. I used 500 g of minced meat, I obtained 25 medium sarmale.


After we managed to gather all the ingredients, we set to work:

Finely chop the onion and put it to harden

Peel a squash, grate it and squeeze the juice

If you also make sarmalute with mushrooms and raisins, prepare a pan in the same way, clean and cut the mushrooms and add them to the quality.

In the first pan add the meat

We will add water to this pan and let the ingredients cook for about 30 minutes.

In the meantime, chop the greens

Cut a lid on the pumpkin and clean it well inside, hollowing it out and keeping a cup of fragrant core to add to the meat.

After the meat has softened, add the rice and let it bloom a little.

We put the rice over the mushrooms, so that he can also bloom with happiness that he met them.
When the rice is half done, turn off the heat and mix the fillings as follows:
rice with mushrooms receives raisins, parsley, dill, thyme, pepper and salt

The minced meat receives the pumpkin made of pasta and, of course, parsley, dill, thyme, salt and pepper.

Attention, attention! When it comes to salt, great care must be taken because sauerkraut also contains salt! So keep in mind how salty the cabbage is and reduce the salt added to the fillings.

The next step: cut the tomatoes and put them to harden.

We operate the cabbage: we carefully unfold each leaf and remove the rib. Because in this r

The remaining cabbage is chopped and everything is partially cooked, we boil the cabbage for about 20 minutes. Then we start packing the sarmalutes. Then begins the filling phase of the pumpkin, according to the rule: chopped cabbage with tomatoes, sauerkraut, chopped cabbage with tomatoes, smoked, sauerkraut.

Cover with sprigs of thyme and fresh tomatoes.

Make a mixture of borscht, wine and tomato paste (possibly some salt. See to taste) and pour over the sarmale. Be careful how much juice you put, the pumpkin also leaves the juice and if you don't leave a little room for it, it will give out. Eventually add more when baking, if you don't see it at all.

My pumpkin was in the oven for 2 hours at 210 degrees. If he was older I would have kept him longer. Press the peel from time to time to make sure it has not softened too much.

The recipe for sarmale with meat and pumpkin mushrooms was proposed by IriA on the culinary forum.

Serve the sarmales with meat and mushrooms with polenta, hot peppers and sour cream.


Sarmale baked in pumpkin

Viorel Panait, loc. Slatina, Olt County

Photo: Practically in the kitchen Mihai Nicolae

30 pieces
Preparation: 35 minutes
Boiling: 30-40 minutes
Baking: 3 hours

You need:

  • 1 kg pork mixture with beef
  • 200 g kaizer
  • 100 g smoked bacon
  • 2 onions
  • 250 g of rice
  • 1 zucchini
  • 1 large and round pumpkin
  • 200 ml cream
  • sour cabbage leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • Bay leaves
  • 250 ml oil
  • 2 dill ties
  • salt
  • pepper

You prepare like this:
Make the sarmale filling by mixing pork and beef, finely chopped onion, washed rice and smoked bacon, pepper, salt, basil and thyme.
Put the zucchini on the small grater and place it over the meat. Wash the cabbage leaves with cold water, then fill them with meat. Put them in a saucepan to boil, over high heat, for 30-40 minutes. You take the pumpkin, make a lid on it, remove the seeds and wash it well.
Place a row of sarmale, a row of kaizer and continue in this way until you fill the pumpkin. Sprinkle finely chopped dill on top. In a deep saucepan, place the pumpkin, add oil and water and leave in the oven for 3 hours. Serve the sarmales with cream.


In the footsteps of the Shepherd - Sarmale in the pumpkin

  • Baked Sarmale in Pumpkin (Maria Baciu / Epoch Times) Baked Sarmale in Pumpkin
  • Stuffed pumpkin, cabbage leaves and sarmales (Maria Baciu / The Epoch Times) Stuffed pumpkin, cabbage leaves and sarmales
  • Pumpkin stuffed with cabbage leaves with cabbage leaves and ham (Maria Baciu / The Epoch Times) Pumpkin stuffed with cabbage leaves with cabbage leaves and ham
  • Pumpkin stuffed with sarmale (Maria Baciu / The Epoch Times) Pumpkin stuffed with sarmale
  • Pumpkin stuffed with sarmale and cabbage on top (Maria Baciu / The Epoch Times) Pumpkin stuffed with sarmale and cabbage on top
  • Put the pumpkin in the tray (Maria Baciu / The Epoch Times) Put the pumpkin in the tray
  • The finished product. Good appetite! (Maria Baciu / The Epoch Times) The finished product. Good appetite!

Winter has almost come, and with it, unwittingly, we fly to the traditional sarmale. What housewife doesn't know how to make sarmale? In vine, cabbage, stevia or horseradish sheets, made of pork, beef, goose or turkey, it's all about knowing a few secrets.

Here is what I learned about sarmaua, from Păstorel Teodoreanu, famous Romanian epigram writer and gastronomic chronicler, author of over 200 "gourmet" reviews in the country and abroad.

Winged cabbage dream that lasted him long

long metamorphic sleep in the pickle barrel.

Pig and cow potpourri, chopping symphony,

hymn of praise to the food, raised in the sky of the mouth.

A coquette who bathes her body in sauce and cream

and it is wrapped in cabbage as in the waves.

A skilled diplomat who ended a close league

with a jug of red wine and a cauldron of polenta.

Opponent in principle and a strong opponent

for everything diet or diet.

A bouquet of spices, a fragrant frivolous

which smells of smoked bacon.

The main tenant keeps the space tolerated,

spicy pepper beads, puffed rice grains.

An innate prose, how to catch it in prosody

that since the world began, the pig has not read a poem.

A bringer of thirst, of drinking wine with ocaua.

Here are a few words, how to define ... the wire.

Inspired by Păstorel's networks, the recipe for sarmale in pumpkin has been circulating by email for many years and continues to be published both on the Internet and in the media. Here is how we prepared the sarmales:

500 grams of fatty pork, 500 grams of beef, 200 grams of smoked bacon (sliced), 2 sauerkraut, 2 tablespoons of lard, 1 cup of rice, 3 red onions, 2 peppers

1 egg, 1 tablespoon paprika, 1 teaspoon cumin powder, 2 tablespoons dried thyme, 3 tomatoes, 5 tablespoons tomato paste, salt and pepper to taste, optionally 1 glass of red wine.

  • Cut the pork and beef into large pieces and chop.
  • Melt the lard in a deep saucepan (to fit all the filling).
  • Add the chopped onion and pepper and sauté until soft.
  • Add the rice, previously washed in several cold waters and mix well until it becomes translucent.
  • Add the ground cumin, paprika and lightly brown them with the onion, rice and pepper.
  • Remove the pan from the heat and add the minced meat.
  • Mix the composition well, add a tablespoon of thyme, add salt and pepper to taste.
  • After the mixture has cooled, incorporate the egg.
  • Place a sheet of cabbage in the open palm, place a tablespoon of filling and roll up to get some rolls, which you close at the ends later, inserting the ends from the outside to the inside.

Putting the sarmales in the pumpkin

  • Chop a portion of cabbage (thicker leaves and core).
  • Peel a squash, grate it and chop the tomatoes.
  • Place a few whole leaves on the bottom of the pumpkin like a bed of cabbage, over which sprinkle some of the finely chopped cabbage.
  • Add a few slices of bacon.
  • Build the pumpkin sarmales in successive layers, interspersed in places with chopped tomatoes and slices of bacon on the edge. (If you want to shorten the cooking time in the oven, you can cook the sarmales for about an hour).
  • When you're done, cover the sarmales with the rest of the chopped cabbage, chopped tomatoes, pieces of bacon and a tablespoon of dried thyme (ideally a sprig).
  • Dilute the tomato paste in water or wine and pour the mixture over the sarmales.
  • Put the pumpkin in the clay pot and place it in the oven heated to the right heat (180 degrees Celsius).
  • Boil the stuffed cabbage for about 3-4 hours.
  • Turn off the heat and let the pot cool in the oven for a few hours.
  • Remove the pot from the oven and leave it to cool in a pantry or cellar dug into the ground and let it rest until the next day.

The best sarmale are the next day (consumed one day after boiling), reheated in the oven for about an hour.

Serve hot, with bread or polenta, sour cream and hot peppers.


Peel an onion, chop it and fry it in oil, chop the leek and put it over the onion and, when it changes color a little, turn off the heat. Rinse the rice and boil it with a little water, so that it exceeds 1 cm of the rice and, when the water disappears, put the rice in a bowl. Over the rice add the onion and fried leek, add the eggs, minced meat, oregano, tarragon, donut broth, salt and mix the composition.

Put water in a bowl and, when it boils, put the vine leaves, mix and turn off the heat. The leaves immediately change color and can be easily rolled. Cut the lids of the pumpkins, remove the core from the pumpkin pie, use the core to prepare a delicious pie and fill it with sarmalute. Pour over the sarmalute tomato juice, juice that was obtained by pressing some tomatoes through a sieve of corn flour. Put the lids on the pumpkins and put them in the oven and, when a toothpick enters the pumpkin easily, it is a sign that the sarmalutes are cooked.


Video: Tasty vegan cabbage rolls. JamilaCuisine (August 2022).