Unwrap the cabbage leaves, one by one, on each leaf we cut the spine.
Meanwhile, cut the onion into small pieces, put the carrot and the potato on the large grater.
Put the onion to harden, then add the carrot and the potato, let it cook together for a while, season with salt, pepper, dried thyme, then put 2-3 tablespoons of vegetable stew or broth, after removing from the heat, add the rice I boiled a little.
Then we move on to the sarmale.
On the bottom of the pot we put a few sprigs of thyme, then a few cabbage leaves and then the cabbage rolls, on top we put finely chopped cabbage and a few bay leaves, over which we put a little more olive oil, paprika and enough water to cover them.
Put them in the oven for about 1.30 - 2 hours, over low heat, we will add water as many times as needed.
Serve with hot polenta or toast and hot peppers.
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Sarmale in beef leaves
Sarmale in beef fillets stuffed with beef and pork, onion, barley and rice
Lying sarmalute in beef leaves
Some vegetarian, delicious, meatless sarmalute. Because of this they are called "liars".
Sarmale with barley in beef leaves
Recipe for fasting sarmale with onion and barley in beef leaves, seasoned with green dill and served with yogurt on top
Sarmalute in fasting beef leaves
Sarmalute in fasting beef prepared with rice, broth and ketchup and seasoned with green dill
Sarmale in beef leaves
Sarmale in beef fillets stuffed with beef and pork, onion, barley and rice
Sarmalute in cabbage leaves
Cabbage rolls in cabbage leaves, stuffed with pork and beef, rice and onions
Ingredients for fasting sarmalute in the oven:
- 1 large sauerkraut (approx. 3 kg)
- 3 carrots (250gr)
- 1 parsley root (100gr)
- 600 gr mushrooms
- 250 gr onion
- 200 g of rice
- 150 ml of chopped tomatoes in broth (or tomato paste)
- A few sprigs of thyme
- Salt, pepper, paprika
- 50 ml oil
Preparation for fasting bread in the oven
We clean the vegetables, we wash them (and the rice) we chop them finely and we put them together with half of the oil to harden for about 5-10 minutes, we add the paprika, salt and pepper, to taste when the 10 minutes have passed we take the filling from the stove and leave it to cool
I love the way it looks and the way it smells. & # 128522
After the filling has cooled, cut the cabbage to taste and roll the cabbage rolls. When we have cooked, chop the cabbage and the remaining stalks and put a part on the bottom of the pan where we will add a few thyme threads and we will start to place the sauerkraut one by one. At the end we put the rest of the chopped cabbage and the rest of the thyme.
Fill with water up to the level of the sarmales. If we use tomato paste, we will dilute it with a little warm water and we will put it on it (or the tomatoes, depending on what we use) for an extra taste, we put the rest of the oil on top, because the sauerkraut has no fat. I used the slow cooker, but you can use any heat-resistant dish.
Cover the sarmalute with baking paper (or aluminum foil, although I do not recommend it, it is toxic at high temperatures) and put them in the oven for 3 hours. 2 hours at 175 degrees Celsius after the two hours we discover them and lower the temperature to 160 degrees for another hour.
We served them with polenta, great appetite!
The recipe and the pictures belong to Luciana Marc and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
The average grade given by the jury for this recipe is 9.75
Recipes with Gina Bradea & raquo Recipes & raquo Fasting baked sarmalute an extremely simple and delicious recipe
How to make meatballs from rice and potatoes - recipe
Total cooking time: 1 hour and 10 minutes
Number of servings: 16 small meatballs
- 50 g of round grain rice
- 2 potatoes
- 1 onion
- 2 cloves of garlic
- 1 teaspoon of paprika
- 1 bunch of green parsley
- 30 ml of oil
- salt, pepper and other spices to taste
Method of preparation
Start by washing the potatoes and boiling them, along with the peel.
Wash and boil the rice separately in 150 ml of water. Add a little salt. After it has boiled, leave it to cool.
After the boiled potatoes have cooled a little, you can peel them. Then pass them with a fork or puree tool.
Peel and finely chop the onion. To give the meatballs a better taste, sauté it in oil in a pan until it becomes transparent.
If you want to bake the meatballs in the oven, preheat it to 180 degrees.
Put a little oil in the pan and lay out a sheet of baking paper.
In a large bowl, mix the cooked rice and mashed potatoes. Put the hardened onion and the crushed garlic.
Add paprika, salt and pepper to taste. Chop the parsley and place it over the rest of the ingredients.
Mix the composition by hand to obtain a homogeneous paste.
If it is too soft, you can add 1 tablespoon of wheat flour, soy or chickpeas.
Soak your hands in water or oil and take a piece of the composition. Shape it into a ball. Make the meatballs smaller or larger, as desired.
Place the meatballs in the pan, a short distance from each other.
Put the tray in the oven. After 25 minutes, or when the meatballs have browned at the base, turn them over on the other side with a spoon.
After a quarter of an hour (or when they have browned on the surface), you can remove the tray.
Let them cool, then you can put them on a plate.
Meatballs with rice and potatoes can be served with a salad of vegetables or greens, with tomatoes, cucumbers, olives, pickles or various sauces.
You can also use them for fasting sandwiches.
Potato puree contains fiber, potassium, vitamin A, B vitamins and vitamin K.
Those on a diet who want to reduce their carbohydrate intake can replace mashed potatoes with boiled cauliflower puree.
1. Iuliana Sbîrnea, Meatballs from potatoes and rice, made in the oven, Aromatic Dishes: https://bucate-aromate.ro/2019/04/chiftelute-din-cartofi-si-orez-facute-la-cuptor/
2. Paula Martinac, Jill Corleone, Mashed Potatoes Can Be Healthy 0 If You Make Them Right, Live Strong: https://www.livestrong.com/article/379001-are-mashed-potatoes-healthy/
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
I boil the rice separately, in a pot with water triple the amount of rice. I just add salt, and let the rice boil well.
In a frying pan, add oil, add finely chopped and chopped onion, let it harden, then add the bag of frozen vegetables. As I wrote above, I usually use Mexican vegetables from Lidl, but you can choose which vegetables you like. Let them combine for 10 minutes, stirring in the pan so they don't burn. Then I add 1 cup of water and leave the mixture until the water drops more than half. To make sure the vegetables are ready, taste everyone.
After the rice has boiled, I wash it, then add it over the vegetable pan. And this mixture stays on the fire for about 10 minutes & # 8211 time while still mixing in the pan, so that the rice does not swell excessively. At the end I sometimes add green parsley, put the lid on and leave everything in the pan for about 10 minutes.
The sweet potato is even easier to prepare.
I clean it, cut it into thick strips, season it, add oil over the strips, then put it in a tray lined with baking paper and leave it in the oven at 180 °, top-down cooking function, for 30-40 minutes (until it catches a light brown crust).
3 simple and quick cooking rice recipes soon
1. Rice with forest mushrooms
A simple recipe, perfect now during Lent, when vegetarian recipes are in high demand. Although at first sight it may seem trivial, we played a little in the kitchen and improved the recipe with a little chopped cashews, fennel and spices such as oregano and nutmeg.
2. Grilled tofu with rice and green sauce
If you are fasting, one of the most complicated things is meat replacement. You have a miracle ingredient at hand, namely tofu. Well-known for its anti-inflammatory properties, tofu can also be an ingredient to crave. I grilled it and served it with a turmeric rice and a spicy sauce with jalapeno peppers and ginger.
3. Salad with rice, smoked salmon and kale
This salad with rice, salmon and kale is, we would say, a deconstructed sushi, with many ingredients in common with it. It is perfect for a healthy diet as it combines salmon, rice, broccoli, kale and avocado. Everything is flavored with a little lime juice, ginger and hot peppers. If you are a fan of Asian cuisine, it is definitely worth a try!
If I whetted your appetite and these 3 simple and quick rice recipes are not enough for you, we recommend you take a look at this collection of 6 additional recipes!
For those who fast or just want to avoid meat, we have an easy recipe for fasting sarmale. Fasting sarmales are lighter but retain the flavor of traditional sarmales. See below how to make fasting sarmale without much hassle.
How to prepare the best fasting sarmale:
1. The rice is cleaned and washed. The sauerkraut is cut into sheets, washed and drained. In a hot frying pan with oil fry, 1 & # 8211 2 minutes, finely chopped onion and rice. Cut the carrots into cubes and place them in the rice composition. Quench with a little water and simmer for 5 minutes.
2. Add the diced donuts and finely chopped cabbage core. Mix lightly and season with salt, pepper and greens.
Sarmalele can also be made with raw cabbage, but they do not have the same flavor as those with sour cabbage
3. Fill the cabbage leaves with a tablespoon of the rice mixture, then roll and place in a pot greased with oil, with a layer of chopped cabbage on the bottom. Add a few peppercorns, a little oil, tomato juice and water to the sarmales. Boil on low heat for 70 to 75 minutes.2.5 / 5 - 9 Review (s)