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Sarmale with sour and sweet cabbage

Sarmale with sour and sweet cabbage

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Peel a squash, grate it and chop finely. I blended them. (Keep half a carrot.) Cook the onion and chopped carrot in 3 tablespoons of oil, add ketchup and the washed and drained rice after a few minutes. Let it cook until the juice drops a little and the rice swells a little. Add the chopped greens, then pour everything into a bowl over the minced meat.

Add salt, ground pepper, thyme, homogenize the composition and start wrapping small sarmalute in sour cabbage leaves. Finely chop the sweet cabbage. Place a bed of chopped sweet cabbage and the stuffed cabbage on the bottom of a pot, leaving an empty place in the middle, where you place the piece of smoked ham. Put slices of carrot, bay leaves and greens between the cabbage rolls. Fill with another 2-3 layers of sauerkraut, then cover everything with the remaining chopped sweet cabbage and tomato slices.

Spread the peppercorns, a few sprigs of dill and parsley on top, add the broth and water until they cover the stuffing. Put the pot to boil, over low heat (put a thicker sheet underneath, as for baking eggplant, so that it doesn't stick, if you don't have a special pot with a thick bottom), for about an hour.

Remove the hot sarmalute on the plate, a little juice in which they boiled, decorated with greens, tomatoes and carrots from the pot. Good appetite.

Choosing and desalinating sour cabbage leaves

First I chose the cabbage leaves eligible for sarmale: that is, the larger and thinner ones. I put them aside in a large bowl of cold water and left them for a few minutes to lose some of their acreage and salt. Then I drained them well.

How to make sarmale with sweet, fresh and red cabbage & # 8211 summer?

How to cook sweet cabbage for summer cabbage rolls?

I told you that it would be good to have at least 2 fresh cabbages at hand because the sheets suitable for sarmale are the finest, from the outside.

I dug out the back of the cabbage using a knife with a short blade. I chose a large pot (in which to fit the cabbage and be covered with water) in which I boiled water (with 2-3 teaspoons of salt).

When the water started to boil I dipped the first cabbage in it (with the hole up) and covered everything with a lid. After 3-4 minutes of boiling, I started to easily peel off the outer leaves, one by one, with the help of 2 forks. After every 2-3 leaves we would take a break and let the cabbage boil a little. and so on. At one point I was able to extract the core of the cabbage (the small head in the middle) and I left only the large leaves in the pot.

Cabbage leaves should be soaked but not flaky. If they are too rigid, it will not be possible to wrap the sarmales in them.

One by one I took out the beautiful sheets and placed them in a strainer.

What ingredients do we use for the recipe for pork sarmale with mashed potatoes?

Pasat is the cracked corn, large ground corn. The special corn chosen by the grandparents was passed through the howling machine, then the large ground corn was sifted and stopped. This is the past.

Now it can be bought in markets and stores.

  • 1 kg of minced pork
  • 600 g of chopped green onions (or 3-400 g of dried onions)
  • 2 large carrots
  • 600 g of washed paste
  • 1 box or 1 jar of tomatoes in broth
  • freshly ground pepper
  • thyme salt
  • sweet or hot paprika
  • 1 dill connection
  • 1 link parsley

How do we prepare the recipe for pork sarmale with mashed potatoes?

You can read the written recipe further or go directly to the video recipe. Just click the picture and see everything on the video.


Add the chopped parsley and dill over the minced meat, 2 teaspoons of dried thyme, 1 teaspoon of freshly ground black pepper, 2 teaspoons of salt, 2 teaspoons of paprika.

Then we add the paste that we washed well before and mix everything, until we obtain a homogeneous composition, of uniform consistency.

I will use sauerkraut for sarmale: I chose them before, I kept them in water and I changed the water a few times, so that they desalinate.

Cabbage and mashed cabbage rolls make them quite large, a wire weighs about 40 grams, they are suitable. You can see better in the video recipe how to make them.

We will prepare the sarmales to put them in the oven. I prepared a clay pot, at the bottom of which I placed a handful of dill sticks, they will give a good taste to the sarmales. I also put a few strands of green celery, but also a handful of chopped cabbage.

Pork sarmale with mashed potatoes and sauerkraut, traditional recipe

We will place the stuffed cabbage in the bowl, we can also put a few slices of smoked bacon, to give a discreet taste. We do not place the stuffed cabbage very tightly, and on top we place pieces of chopped cabbage on top, and over these we put the tomatoes in broth and water.

We put the lid on and we can put the pot in the oven: maximum heat for 15 minutes, until it boils, then reduce the heat, leave it at 160 degrees Celsius for about 2-3 hours. After an hour of boiling, taste a wire and you will be able to estimate how long it has to boil.

Sarmalele are served hot, with hot peppers or horseradish, polenta or bread, ideally homemade. I like to have a clove of garlic with me, to bite out of it. It's a personal pleasure.


We can serve stuffed cabbage with hot peppers and some sour cream.

My grandmother also put a handful of corn kernels at the bottom of the pot. My cousins ​​and I used to beat those beans, they were fantastically tasty. Poor grandma put enough berries, but we never got enough & # 128512

I preferred to put raw onions, but if you want you can cook it a little earlier, together with the carrot and the mashed potatoes, the taste will be closer to the traditional recipe.

Instead of meat you can use mushrooms, you can use poultry, but I recommend that it be fatty, so that the sarmales do not come out dry.

During the fever, take the pot out of the oven and add more boiling water. The paste will absorb a lot of liquid, you will need to fill it with water 2-3 times.

Good appetite and increase in cooking traditional Romanian dishes, so tasty!

Recipes with Gina Bradea & raquo Recipes & raquo Pork sarmale with mashed potatoes and sauerkraut, traditional recipe

Transylvanian cabbage rolls


- 1 kg of minced pork (or 3/4 kg of pork and 1/4 kg of minced beef)
- smoked bone
- smoked ribs
- 200 g of rice
- 2 chopped onions
- 2 eggs
- 4 tablespoons lard (if you do not have, you can put oil)
- 1 kg of finely chopped cabbage
- 1 whole sauerkraut
- 2 tablespoons of paprika
- chopped garlic
- salt, pepper, thyme and marjoram - to taste
- sour cream for service

1. Boil the rice in a bowl with plenty of water, salt and a little oil for 10 minutes.
2. Fry the onion in lard / oil until lightly golden.
3. Put the fried onion, minced meat and garlic, boiled rice and 1 tablespoon of paprika in a large bowl and season with salt, pepper, a little thyme and marjoram, to taste. Mix well using a wooden spoon. It's fun to use your hands!
4. Unwrap the pickled cabbage and choose the right size leaves - depending on how big you like them sarmale ardelenesti.
5. Fill these sheets with the mixture obtained and roll them, pressing them lightly on the ends so that they do not fall apart during boiling.
6. Put (preferably in a traditional clay pot or in a simple, very deep pot) a layer of chopped cabbage on the bottom of the pot, generously spread pieces of ciolan and ribs for that aroma "smoked, another layer of cabbage and then one of sarmale ardelenesti. Repeat the procedure several times until you fill the bowl (or until you finish the ingredients).
7. Put the sauerkraut on top and season with the other teaspoon of paprika, thyme and marjoram, to taste (do not add much salt because sauerkraut is already very salty).
8. Add water and cabbage juice, covering almost completely the layers of cabbage and sarmale ardelenesti. Some families also add slices of tomato or broth mixed with water to emphasize the sour taste.
9. Boil over low heat, without stirring, for up to 4 hours in the oven, always checking that there is still liquid.

Add sour cream only when serving!

This is my grandmother's traditional recipe sarmale ardelenesti, delicious, tasty and with a special taste, which helped me to have a small part of Romania (or at least Transylvania) wherever I was in the world!

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Sarmale in smoked cabbage leaves

Stuffed cabbage sour, a recipe that is not missing from the Christmas or Easter table. Even if the Holidays have been around for a long time and sarmale no one is left to make, I still post the recipe for sauerkraut in sauerkraut sheets for the upcoming Holidays.

I haven't eaten cabbage rolls in cabbage leaves for over 2 years, so this year I was very happy to discover sauerkraut, of exceptional quality, at the new Romanian store opened in Spoleto.

For sarmale that melts in the mouth, it is very important to use sauerkraut with thin sheets and a fatter meat (the fat weakens the sarmales). I always choose meat, it seems to me the ideal piece of meat for sarmale.

What kind of rice is used for sarmale?

Round grain rice is best suited for sarmale. I don't harden it, soak it in cold water for about 30 minutes, rinse it and put it in the minced meat for the sarmale. An important tip for sarmale like at home mom, do not overdo it with rice! I ate in many restaurants sarmale so full of rice that it no longer looked like sarmale with meat. I use 100 g of rice per 1.5 kg of minced meat.

How many sarmales come out of 1.5 kg of meat?

I don't have an exact answer here. I make quite small sausages, about 4 cm, so from 1.5 kg of minced meat, I get about 60-70 pieces. If you make them bigger, let's say you will have around 40 tender and delicious sarmalute.

So, I was finally able to have some sarmales on my Christmas table like at my mother's house! My mother makes some absolutely delicious cabbage cabbage rolls, so I followed her advice and they turned out incredibly tasty. The pictures are not who knows what because the execution of the sarmales took place around 11 o'clock at night when the natural light was gone, so I managed with the light from the hood.

Cabbage food created

Preparation time: 1 hour


a cabbage created, 4-6 potatoes, 2-3 cloves of garlic, salt, Delikat.

Method of preparation:

Cut the cabbage into 6 parts, remove the spine, peel the potatoes, cut them into 4, wash them all well, then put them in a pan to boil. Put Delikat and salt to taste.

After they have boiled, put a little flour to cook in a little oil and add the crushed garlic. Add a little paprika and cold water, then add the cabbage and potatoes and let it boil for another 10 minutes. Whoever wants can add a little sour cream.

Serve with meatballs or stew.

Stuffed cabbage

When they have browned, remove and set aside. In the remaining fat, cook 1 chopped onion for a few minutes.

Add the rice and cook for another 2 minutes.

Add a tablespoon of tomato paste and mix.

Add the beef broth or water and leave on the fire for a few minutes until almost all the juice has dropped.

In a bowl, mix the meat with salt, pepper, dried thyme and paprika.

Add the rice mixture. Mix until the whole composition is well blended.

Choose thin leaves of sauerkraut. Form the sarmale sheets by removing the ribs or thickened parts.

Once you have formed sheets for about 30 sheets of sarmale, put them in a bowl of cold water in the evening if necessary. Chop the remaining stalks and leaves.

To form the sarmales put a spoonful of the composition in a cabbage leaf and then roll. Push the ends in or pull the edges and then roll.

Form all the sarmales and place them on a plate.

In a round baking dish, place a chopped onion on the bottom.

Add two tablespoons of oil and a few sprigs of thyme and a layer of chopped sauerkraut.

Then add a few pieces of smoke.

Place a layer of sarmale on top.

Fill the empty spaces with pieces of smoke.

Then place another layer of sarmale.

And then put the remaining smoke.

Cover everything with a layer of chopped cabbage.

Add peppercorns, thyme sprigs and 2-3 bay leaves.

Pour the tomato juice and top with hot water to the surface.

Cover with a few whole pickled cabbage leaves and then with a lid.

Bake for 3 hours at 170 degrees.

Serve with polenta, hot peppers and sour cream.

Video recipe for PIG SARMALE lower: