Traditional recipes

Sarmale Ardelenesti

Sarmale Ardelenesti

How to proceed: In a bowl I put the minced meat, salt, pepper, rice washed well beforehand, I mixed all the ingredients well and I left them aside.

I unwrapped the cabbage leaves, I removed the hard part from the back. In Transylvania, the sarmales are made as big as the cabbage leaf ... . I chopped the part with already very small leaves from the cabbage and I put it on the bottom of the pot. meat the right side of the leaf, the left side and then roll and ready the wire..in this way the time for packing is reduced and the sarmales are not boiled either.

I placed in the pot a row of sarmale, a row of smoked, and so on until the pot was filled. On top I put chopped cabbage and a generous handful of thyme again. I put them on low heat until they are completely cooked.

I always serve sarmales with sour cream if you don't like it you can remove it.

Great appetite!


Transylvanian Sarmalute

  • Minced meat (pork mix with beef) & # 8211 800 grams
  • sweet or pickled cabbage 3 kg
  • 4 onions
  • tomato broth - 100 grams
  • water or meat soup 1.5 liters
  • paprika a tablespoon
  • lard or oil & # 8211 250 grams
  • rice & # 8211 100 grams
  • pepper & # 8211 5 gr
  • thyme 2 gr
  • smoked ribs 300 grams
  • salt & # 8211 to taste

The meat is mixed with rice (hardened together with the onions before), ground pepper, thyme, paprika and salt.
Separately, choose the cabbage leaves (without tears), cutting them into suitable pieces. The stuffed meat is made from the prepared meat composition. Take the cabbage leaf, put a little of the meat composition (the size of a large walnut) in the middle, wrap it in the shape of a roll, and insert the ends of the roll with your finger inside, thus obtaining the shape of a wire.

Put them in a pot together with the ribs, cover them with water and simmer.
Before removing from the heat, pour the tomato broth over the sarmale, leave for another 5 minutes, and then remove from the heat.
Serve with sour cream.


Authentic Transylvanian sarmale

I like sarmales and this seriously damages my diet, but I realized that each of us deserves from time to time a culinary getaway that we will remember with pleasure until the next one. Sarmale networks are many, about as many housewives exist in these lands. But I will share with you my recipe for Transylvanian sarmale that does not revolutionize the notion of wire, but the truth is that they are very good.

900 g minced pork (fat)

2-3 pickled cabbages (or as many as you need)

100 g rice (for sarmale)

100 ml white wine (I used Wormwood)

1 cup sunflower oil

Ground black pepper and berries

Finely chop the onion and pepper and lightly fry them in oil together with the rice, which we wash well, in two or three waters, and strain it. Cover the sauerkraut with cold water, so that the salt comes out, for half an hour.

Cut the bacon into cubes, and mix half of it with the minced meat, ground pepper, paprika, finely chopped dill, salt and thyme. We keep the other half for the end.

As soon as the vegetables together with the rice have hardened (3-4 minutes), let them cool, then add the composition over the minced meat and mix well.

The composition should be enough for about 50 medium cabbages, but the number may differ depending on how you handle their rolling. I suggest you watch the videos on the internet, so that you have the lowest possible losses. However, what is left of the cabbage, put it on the bottom of the pot or kettle.

You have two options to treat them thermally: in the clay pot, in the oven or in the pot / kettle on the fire. This time I chose the pot, because I want them more juicy.

As I was telling you, take the leftover sauerkraut and line the bottom of the pot, then place the sarmales in a circular shape to gain space. On top we will put the remaining bacon, tomato juice, peppercorns, wine and water to complete. I also add a few sprigs of thyme.

I suggest you use a plate to keep the stuffed cabbage in the water. The lid may require a general cleaning of the kitchen.

Normally, the cooking time is two hours, on a relatively low heat, but try them along the way. You will find yourself with some greasy and sinful stuffed cabbage, but that's what it's all about.


Transylvanian cabbage rolls

A delicious recipe for Transylvanian sarmale from: minced meat, onion, sauerkraut, rice, smoked ciolan, salt, pepper and hot pepper.

Ingredient:

  • 1 kg minced meat (beef / pork mixture)
  • 200 g smoked breaded bacon
  • 2 onions
  • 1 kg of sauerkraut
  • 3-4 strands of dried thyme
  • 150 g of rice
  • 500 g smoked hammer
  • salt
  • pepper
  • hot peppers

Method of preparation:

put the bacon in cubes and cook over low heat until they start to turn yellow. Put them over the meat and mix well, add finely chopped onion, rice, salt and pepper to taste. Knead the mixture well for homogenization.

Divide the sauerkraut into sheets, then place 1 tablespoon of the meat mixture on each cabbage leaf. Roll the cabbage leaves and place them in a saucepan on a layer of chopped cabbage.

Put in the sarmale, thyme threads, hot peppers and pieces of smoked ciolan and cover everything with chopped cabbage.

Add enough water to cover the sarmales in the pan, and put the pan in the oven for about 2 hours.


How to make Transylvanian and Muntenian sarmale like Radu Anton Roman

Sarmaua is a word of Arabic-Turkish origin, and the original recipe referred to a beef leaf stuffed with rice and raisins. However, in our country this dish has come to be loaded with meanings that have come to define our traditions and national identity.

For example, at Christmas the wire becomes an important component of the Romanian Orthodox Christian ritual.

"The housewife boils for the Eve table from all kinds of dishes, to bear fruit over the year. The grain is eaten for the village, because after the grain the man immediately gets thirsty and the village feels. leave the sarmales and leave them behind, for they are the nations, they have been torn to pieces in the pot, one boils and boils and the other nothing hurts but the nation. sweet, I do not mock you. But first to taste the fish, so that you do not have colds over the year ", wrote Elena Niculita-Voronca in the Traditions and beliefs of the Romanian people gathered and placed in mythological order.

Today, because there are only a few days until Christmas, we tell you how you can make Transylvanian or Muntenian sarmale according to two recipes by Radu Anton Roman:

Chop the onions and greens (and hot peppers, if you are a learned person with these), grate the carrots.

Mix everything, minced meat, onion, carrots, greens, rice, pepper and tomato paste, wine - salt, pepper, thyme and dill powder, as desired.

Fill the sheets, roll and clog at the ends (not too tight, to swell the rice) - You can make them bigger, smaller, as is your pleasure and skill, just not to boil.

A thick clay pot is greased with lard.

Then arrange cabbage leaves and a layer of chopped cabbage on the bottom.

Now comes the first layer of sarmale, followed by another layer of cabbage, sprinkled with tomato paste, pepper, then sarmale again, until the pot is filled.

The last layer is of cabbage sprinkled with bay leaves, thyme and dill bundles (pepper, salt, paprika to taste) and tomato slices in broth.

Mix the broth with the wine, heat a little, pour over the sarmale.

Cover and simmer - in no case directly on the flame - to wave and simmer from 5 hours onwards - the juice should drop by half, even two-thirds of the pot.

It is offered hot (especially the next day, because then they are well cooked) with sour cream, hot peppers, hot polenta and very good wine.

Cook the onion a little in fat, then add all the meat, brain and, after a while, rice.

Mix everything well, let it change color, then adjust the food with salt, pepper, paprika, let it cool, add 2 beaten eggs, mix well and fill the cabbage leaves.

The Transylvanian sarmales are as big as possible.

The filling is soft, watery, twisted into a large sheet, not too tight.

In a large, wide pot of earth, on the bottom greased with lard, a layer of mice and smoked meat, slices of quiche, then chopped cabbage cloth, then a layer of smoked cabbage between them, dill and thyme sprigs and so on so on.

The last layer is cabbage. Pour the sauce, leave the pot on the edge of the stove, to wave, and a whole night (don't forget that Chardonnay, Traminer, Pinot Gris and Muscat de Jidvei are those white wines that frantically mix ambrosia scents and nectar with satanic scents, acidic fragrances with debauched slips, vain elegance, restless play-boy with concentrations and eloquence of promotion bosses - in short: wines with deceptively floral aromas, but with a surprisingly generous taste, well bound, dry if vain).


The best sarmale recipes by region

Who Invented the Wire?

Every country seems to have its own version of this product, which it claims to be the original, and there are many disputes. To summarize, sarmales are prepared from minced meat (usually beef, pork, veal, or a combination of them, but also lamb, goat, sausages, chicken, duck, goose, etc.), rice, onions, salt, various spices (pepper, various greens, raisins, pine seeds, cinnamon, onions, etc.) mixed and then rolled into large leaves. Cabbage leaves (fresh or pickled), beets, cauliflower, sorrel, vines (fresh or pickled) or even banana leaves are used as packaging. There are also vegetarian options. What is certain is that everyone agrees that the best way to cook them is to cook them slowly in large earthenware pots.

In Romanian, sarmalele are prepared with both beef leaves and cabbage leaves and are served with bread or polenta, and are sprinkled with yogurt, or cream, and even a hot pepper. Sarmales are a dish designed especially for religious holidays, such as Easter and Christmas, but are sometimes not missing from the sophisticated wedding menu.

Here are the best sarmale recipes by region.

CONTINUED & # 8211 See the best sarmale recipes by region

She is recommended by her experience as Editor-in-Chief of My House and My House Plan magazines.


Transylvanian sarmale for Christmas

Sarmales are indispensable on the holiday tables of the Roma, especially if we talk about the winter holidays. There are many recipes and ways to make sarmale and every housewife has her own secrets when it comes to this dish.

If you don't have a sarmale recipe that you like, we invite you to try the Transylvanian ones. They are made from a mixture of pork and beef, and the secret of their flavor lies in the smoked paprika and bacon. Tasty sarmales are the ones with the right percentage of fat, not the dull and dry ones.

  • 800 g minced pork
  • 200 g minced beef
  • 5 slices of smoked bacon
  • 2 onions
  • 2 tablespoons oil
  • 100 g of rice
  • 300 ml broth
  • salt
  • pepper
  • dried dill
  • thyme
  • 1 tablespoon paprika
  • pickled cabbage
  • Bay leaves

Finely chop the onion and fry it in two tablespoons of oil. Add the rice and cook for a few minutes. Pour everything over the minced meat. Add salt and pepper to taste, dill, thyme and paprika. Pour half of the broth and mix well, using your hands.

Choose cabbage for packing. You will use the most beautiful sheets for sarmale, and you will chop the small or broken ones and use them for the top and bottom layer.

Place a tablespoon of sarmale mixture on the cabbage leaf and roll tightly, taking care to seal the ends so that they do not fall apart during cooking.

Place a layer of cabbage leaves on the bottom of a bowl. Then follows a layer of sarmale, bay leaves and dill twigs. Another layer of sheets and so on until you finish placing the stuffing. Leave an empty place in the middle, which you will fill with the ham and chopped cabbage.

At the end, mix the remaining broth with water and pour over the sarmale to cover them. Cover everything with sauerkraut leaves.

Put it on the fire and let it boil for a few minutes, after which you can put the sarmales in the oven for 2 hours - 2 and a half hours. Rotate the sarmales from time to time so that they do not stick.


Transylvanian cabbage rolls

1. Pass the rib through the mincer and mix it with the meat, spices and rice.

2. Unwrap the cabbage in sheets, take a large sheet, put the meat mixture and roll it forming large sarmale the size of a smaller fist.

3. Place the stuffed cabbage in a tray with high edges, put between the stuffed cabbage pieces of sausage, cut ribs and suitable pieces of pastrami, then chop the remaining cabbage and add it on top, cover with water, season, cover the bowl with a lid or an aluminum foil and put it in the oven for 1 hour and a half at a temperature of 160 & deg C. From time to time we add water, if necessary.

4. After an hour and a half we test the cabbage to see if it is cooked and, if it is, add the tomato paste dissolved with wine, tomatoes in broth and a little water and leave in the oven for another 30-40 minutes, until the cabbage is browned. from above.

Serve a wire, along with the ribs, sausage, 2 tablespoons sour cream on top and chopped green parsley. We don't forget the polenta and the hot pepper. Good appetite!


Transylvanian Sarmalute

  • Minced meat (pork mix with beef) & # 8211 800 grams
  • sweet or pickled cabbage 3 kg
  • 4 onions
  • tomato broth - 100 grams
  • water or meat soup 1.5 liters
  • paprika a tablespoon
  • lard or oil & # 8211 250 grams
  • rice & # 8211 100 grams
  • pepper & # 8211 5 gr
  • thyme 2 gr
  • smoked ribs 300 grams
  • salt & # 8211 to taste

The meat is mixed with rice (hardened together with the onions before), ground pepper, thyme, paprika and salt.
Separately, choose the cabbage leaves (without tears), cutting them into suitable pieces. The stuffed meat is made from the prepared meat composition. Take the cabbage leaf, put a little of the meat composition (the size of a large walnut) in the middle, wrap it in the shape of a roll, and insert the ends of the roll with your finger inside, thus obtaining the shape of a wire.

Put them in a pot together with the ribs, cover them with water and simmer.
Before removing from the heat, pour the tomato broth over the sarmale, leave for another 5 minutes, and then remove from the heat.
Serve with sour cream.


Romanian cabbage rolls in cabbage leaves

Also, the size of the sarmales varies, generally depending on the size of the cabbage leaf. Sometimes they come out smaller, other times bigger. In the Argeş area, where I come from, the sarmaua grows a little bigger in Dobrogea, I also ate sarmale, which you eat from a mouthful. But in general, I noticed that if the cabbage leaf is thinner, the wire comes out smaller and the thicker leaves come out of larger cabbage rolls. In any case, the taste is wonderful and the Romanian who loves customs loves sarmales, regardless of their size or the way they are filled.


Video: Sarmale ardelenești - CUM se fac sarmale în foi de varză murată cu afumătură? (January 2022).