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Roasted sauerkraut in the clay pot in the oven

Roasted sauerkraut in the clay pot in the oven


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Finely chop 2 onions, put 1 carrot on the small grater, finely chop a little green dill, wash well a cup of rice. rice and a little water in which I then kept the chopped dill. We do not leave much, just enough to soften the vegetables and rice a little. Then let this mixture cool. beef, I only had pork and so I made them with pork), take a large bowl and put the minced meat there (1 kg), then add the mixture of onion, carrot, rice, dill and then spices: ground black pepper , dried thyme, spices for sarmale. Mix well with a clean hand or a spoon. Then switch to cabbage. Pickled cabbage (I used 2 and made 30 sarmale) is easily peeled off the sheets to place on a flat plate.

Then we take one and carefully remove the hard back and the hard vines. Then we take it in our hand like a small piece of meat and roll it in cabbage leaf taking care to then push the extremities with the finger inside. When they are all ready we start to place them in the clay pot starting from the walls to the middle. Place on the bottom of the bowl the pieces of cabbage and smoked ham, bay leaves and peppercorns. Then place the first row of sarmale, sprinkle again the pieces of smoked ham pork neck, bay leaves, dried thyme and whole peppercorns. Then again a row of sarmale and on top again the dishes and then pour a juice of warm water in which we release 2 tablespoons of tomato paste. Put in the cold oven not preheated, we let it go when we put the clay pot with the lid on, otherwise we risk the crack of the pot. Leave it for about 3 hours on low heat, finally removing the lid to brown the sarmales above.

That's about the whole operation and something delicious comes out, too bad I can't put a sample of the smell on the site like in those magazines soaked in perfumes.


These sarmales are served like all sarmales with polenta, sour cream, hot peppers and a jug of wine. Great appetite!


Sarmale in vas roman

Ever since I bought the Romanian dish, I had in mind the sarmale recipe, but it just wasn't their turn until now. But I knew very clearly: if I make them once, no one will want the traditional sarmales, cooked in a pot. And I was right! The sarmales came out demented, not at all dry, as I initially suspected, but very fragrant. And yes, you can feel the difference between the ones cooked in the pot and the ones cooked in the Romanian dish!

Ingredient:

  • 4 kg of cabbage
  • 1.5 kg minced pork
  • 200 g of rice
  • 3-4 large onions
  • frying oil (100-150 ml)
  • 2 tablespoons paprika
  • 500 ml homemade broth
  • a cup of water
  • salt and pepper to taste, special spices for sarmale
  • thyme and dill stalks
  • 500 gr smoked peasant ham

Let's talk about cabbage first.

I don't particularly like sauerkraut, so I used sweet cabbage. I chose small cabbages and not very thick but very healthy. I carefully removed the spine, using a very sharp knife, then scalded them in a large pot in salted water. When the water boils, dip the cabbage one by one and leave it for 7-10 minutes, until the leaves start to come off the head. Then remove the cabbage from the scald and carefully peel the leaves. We cut the thicker ribs, so that we have leaves as thin as possible for our sarmales. I don't like very large cabbage rolls, so I cut the big leaves in half.

Now let's talk about composition.

You can also use minced meat, a mixture of pork and beef, but I can honestly say that the sarmales will not be as juicy and tasty. I chopped the onion finely. In a large saucepan, I poured enough oil to cover the bottom of the pan well and I hardened the onion. When the onion became translucent, I added the rice and cooked them together for 2-3 minutes, on a very low heat. Then I pulled the pan off the heat and added the paprika and mixed well. If you put the paprika while the onion is still on the fire, you risk burning and the composition will become bitter. I then put the onion and rice over the minced meat, seasoned with salt, pepper, a little thyme and a teaspoon of spice for the stuffed cabbage.

In the already prepared leaves, I rolled the sarmales. I put a good spoonful of the composition (more or less, depending on the size of the leaf), then I folded 2 of the corners. I rolled the sarmaluta and finished the operation by pushing the ends of the leaf inside. It is very important not to stuff the stuffed cabbage too hard, so that it doesn't explode when boiled, as the rice swells.

Then, on the bottom of the Romanian pot I put sprigs of dill and thyme, then a generous layer of chopped cabbage and I covered everything with a few cabbage leaves. I carefully placed the first row of sarmale and sprinkled thyme and dried dill on them.

Then followed a layer of bacon slices, then another layer of chopped cabbage and another layer of cabbage rolls. I added bacon, chopped cabbage and broth over the sarmale. I poured a cup of water over everything and put the dish in the oven. In the case of the Roman vessel, the oven does not heat up beforehand. I left the sarmales on low heat (160 degrees) for about 3 hours and I checked them from time to time, I added more water if needed.

That's how they came out in the end and we really enjoyed them. In addition, they are the first sarmales in a Romanian vessel made in the new house. In fact, the first Christmas in my house that I wanted so much! Good luck and maybe try it for the New Year's table!


Microwave

How to prepare a clay pot for the best sarmale. Tips for using clay pots. The best recipe for sarmale boiled in a clay pot.

Romanian sarmale boiled in borscht and white wine. One thing is certain, whether it is a religious holiday, a wedding or more unfortunate events, or whether they are in beef leaves, water lily leaves.

Sarmalute Recipe In Clay Pot from Cookbook, Vegetable and vegetable dishes. How To Make Sarmalute In A Pot. Comments Off on clay pot for sarmale.

I ask whoever uses the clay pot to boil the sarmale to explain to me how he managed to. Unsubscribe from Luminita Joldes? We present the diversity of clay pots that you can opt for. I know what type of pot you are talking about.

The pot for ceramic sarmale is worked very carefully by the craftsmen. They can be used at a high temperature in the clay pot at the time of boiling. Discover the promotions of the day, you have advantageous prices, fast delivery, payment in installments, opening & # 160. The Roman pot, the clay pot is made of an absorbent porous ceramic. Clay pot for sarmale, Rustic model, Enameled, liters. Don't be scared because pots, even glazed ones, have an unglazed bottom on.

The pot is ready to receive the first round of sarmale. I heard my mother-in-law making sarmale in the clay pot, and that they were perfect. Ceramic sarmale pot L 31. What do you need to know when buying a clay pot, especially an unglazed one? An enameled ceramic pot with a lid You have to try, the flavor of the stuffed cabbage in the clay pot is indescribable, it boils over medium heat for hours. Clay pot - possible problems - Hi, I recently received a clay pot with. If you do not have time to go through all these steps, you can also use glazed clay pots.

I have such dishes: one of burnt clay, Brazilian, unglazed and one glazed, both with. Marivic, if you make sarmale in a bowl, think of me when. Yes, Ana, we mean the clay pot.

Clay vessels, glazed or not, painted with Romanian folk motifs, images from. I have a pot, cabbage, meat bought me the other day Răzvan, spices, & # 160. I didn't think I'd ever see myself wrapping sarmale. Porous clay or glazed clay.

Several years ago I tried to add milk to the clay pot. So, be careful, you can't put hot water in a cold clay pot. But as soon as she could, my grandmother bought only glazed pots. Bib in the kitchen, although I love sour milk in the street and stuffed cabbage in a clay pot! The sarmale pot and the wooden spoon are the only ones that have. Experts claim that clay vessels lose their properties if they are glazed, & # 160. In your opinion, which are better glazed clay pots or those.

I wondered, I wondered how I would eat some sarmale in the oven in the clay pot. Makes utilitarian objects: milk pots, borscht pots or sarmale pots. Any food you make in a clay pot comes out with a different taste, much better & ldquo, assures the craftsman.

Before use, immerse the glazed pot in hot water for about a few minutes and leave it to dry. You can cook sarmale, steak, moussaka, baked bulz and many other traditional dishes. Clay pots and objects specific to the rustic household. THE MOST TASTY SARMES ARE THE ONES BOILED IN THE CLAY POT!


Sarmale in linden leaves

Through our parts, the sarmales are made traditionally, in vine and cabbage leaves, but they can be prepared differently. Lately I have been testing other types of leaves that are suitable for sarmalute.
Today I recommend the recipe for sarmale in lime leaves, but in the site you can also find other sarmale recipes with different leaves and fillings.
You can find two of the sarmale recipes in the leaves below by clicking on the name on the images.

  • Sarmalute in stevia leaves
  • Sarmalute in horsetail leaves

Lime leaves do not change the taste of sarmales, it is a tender leaf, I recommend using lighter leaves. The preparation of the leaves is the same as for fresh vine leaves. I chose to prepare these turkey sarmales but you can use any meat you like - chicken, pork, beef, even lamb or sheep.
I recommend you try them !!

Sarmale in lime leaves & # 8211 Ingredients

  • 1 kg minced meat from turkey pulp
  • 3 medium onions
  • a carrot
  • 150 g round grain rice
  • a bunch of green parsley
  • 2 tablespoons tomato paste
  • an egg (optional, I put)
  • salt pepper
  • fresh linden leaves
  • 4-5 tablespoons oil

How to prepare sarmalute in lime leaves

Wash linden leaves well in more water to remove any traces of dust. Heat a pot of water, add salt and when the water reaches boiling point withdraw from the heat, add the linden leaves. They are kept in water for 2-3 minutes, during which time they are pressed with a spatula so that the water covers them all. When the leaves soften and change color, they are removed and allowed to cool.

Chopped onion and grated carrot are put in a saucepan in a pan in which the oil was heated. Add salt and 50-60 ml of water and sauté until the vegetables soften and the water drops almost completely.
When the water has evaporated, add the rice washed in cold water and drained well. Stir and remove the bowl from the heat, so the rice absorbs more of the remaining liquid. The sarmale composition after it has cooled, pour it over the minced meat, add the rest of the ingredients and mix well.

The composition of sarmale being ready, we move on to their formation.
Put a teaspoon of the composition on a linden leaf, roll and seal the ends by stuffing the excess leaf with your finger.
The stuffed cabbage is placed in a pan or in a clay form (in my case) which was previously greased with a little oil and in which a few linden leaves were placed.

How to boil stuffed cabbage

The sarmales are covered with another layer of leaves and poured warm water over them to cover them.
Put the jar with sarmale in the oven, at 150-160 degrees C for 3 hours (depending on the amount of sarmale). They can be cooked just as well on the small flame on the stove.
If necessary, from time to time it is supplemented with hot water.
I am ready when the leaf is tender and breaks easily with a fork.
I ate these delicious sarmale in lime leaves with warm polenta and sour cream.

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Traditional Sarmale ingredient in cabbage leaves

  • 1 kg minced meat mixture (pork + beef)
  • 2 yellow onions, suitable
  • 100 g lard
  • 100-150 g of concentrated tomato paste
  • 50 g small grain rice
  • 100 ml dry or semi-dry white wine www.simonacallas.com
  • 2 large sauerkraut
  • 1 tablespoon homemade or organic vegeta (optional)
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 tablespoon grated dill (fresh or dried) chopped
  • salt, pepper to taste
  • Bay leaves
  • 2 tablespoons peppercorns
  • 50-100 g kaizer / ham (optional)