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Fasting sarmale with mushrooms

Fasting sarmale with mushrooms


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The quantities can increase depending on the eaters of the house :)). I put a little more of each.

The rice is washed in a lot of water. We do not throw the last water, we leave it in the bowl enough to contain the rice.

Put the pot on low heat and let the water evaporate, stirring constantly so that it does not stick to the pot. Add a little salt, pepper, paprika and thyme. Let it cool.

Peel an onion and finely chop it. So does the carrot.

We put the boiled and washed mushrooms through the meat machine.

Heat oil and lightly sauté the onion, add the carrot, vegetables and cook for another 5 minutes, then add the mushrooms and tomato paste and leave for a few more minutes.

Mix everything with rice, add 50-100 ml of red juice, washed and chopped parsley and adjust the taste of salt and pepper.

We remove the back of the cabbage and open the leaves. If it is sour, we wash it in a lot of water. Mine was not sour at all, so I added borscht to the boil.

If it's sour, don't add it.

We break the palm-sized cabbage leaves, take a spoonful of the composition and form sarmalutza.

In the pot in which we will boil we put lids of jars on its bottom, (not to smoke them) if we don't have a Roman pot or a pot of tuci.

Place the sarmales in the bowl, pour the tomato juice, borscht cup, put a sprig of thyme and about 250 ml of oil. Fill with a little water to include the sarmalutes.

Let it simmer for 2 and a half hours - 3 hours (the cabbage must be well cooked, it depends on its variety, take out a sarmaluta and taste)


Ingredients fasting sarmale with poultry & # 8211 corn & # 8211 and mushrooms

  • 200 grams of poultry
  • 250 grams of fresh mushrooms
  • 60 ml. of oil
  • 1 suitable sauerkraut, about 1.5 kg
  • 1 large onion (100 grams)
  • 400 grams of chopped tomato pulp (or tomatoes in broth, along with their juice)
  • salt and pepper to taste
  • 1 teaspoon sweet paprika (optional)
  • thyme and dill chopped, fresh or dried (optional)

Preparation of fasting sarmale with corn & # 8211 corn groats, preparation of cabbage

1. Peel a squash, grate it and wash it with lukewarm water. If it is very salty, rinse a few more times, until the salt is gone. Each pickled cabbage leaf is cut on the back and divided into approximately equal pieces. From the larger sheets, 3-4 pieces of cabbage will be enough to fold the stuffed cabbage, from the smaller ones, only 2 or even one. The stalks, the cut ribs and the broken or too small pieces of cabbage for the sarmale are finely chopped. From these we will form a comfortable bed in the pot, on which we will place our stuffed cabbage rolls.


Preparation of fasting sarmale with corn & # 8211 corn groats, preparation of the filling

2. The & # 8211 croutons are placed in a bowl and covered with cold water for about 3-4 fingers. Everything that rises to the surface of the water & # 8211 hoaspe, impurities & # 8211 is removed, then the bird drains through a sieve and rinses under a stream of cold water. Allow to drain well.

3. Clean, wash well and finely chop the onion. Heat the oil over medium heat in a large pan and add the onion and 1 pinch of salt. Stir, reduce heat to low and sauté onions for 7-8 minutes, until soft.

4. Meanwhile, clean the mushrooms well of impurities, brushing them with a brush and wiping them with absorbent kitchen paper towels, then finely chop. After the onion softens (becomes translucent) add the mushrooms to the pan. Stir, turn the heat to medium and fry the mushrooms with the onion for another 5-6 minutes. After softening the mushrooms, add pepper and salt to taste, paprika and chopped greens (if you use and you use).

5. Add over the rest of the ingredients from the pan and the well drained bird. Stir, stirring constantly, until the pastry is well impregnated with the oil, spices and juices from the pan (about 2-3 minutes).

7. Add in the pan ½ of the chopped tomatoes, along with their juice. Mix well for about 1-2 minutes.

8. Finally, the composition is well bound, not at all fluid. Allow to cool a little, then taste a little and adjust the taste of salt. The composition should not be too salty, because sauerkraut is also salty. After seasoning well, we can fill / fold / form the sarmales.

Preparation of fasting sarmale with pâté & # 8211 corn groats, wrapping / filling of sarmales

9. These fasting sarmales are wrapped / filled just like any other sarmale. Put a tablespoon of stuffing on the pieces of sauerkraut, roll and stuff the ends inside. A detailed video with how you work at the recipe for traditional sarmale.

Preparation of fasting sarmale with corn & # 8211 corn groats, cooking sarmales

10. For cooking sarmales, I like to use a ceramic pot. They can be cooked, however, in any pot, those with thicker walls being recommended. On the bottom of the pot I spread ½ of the chopped cabbage prepared in point 1, then I arranged the sarmales, the rest of the chopped cabbage and sprinkled with the remaining chopped tomatoes.

11. Place a weight on top of the sarmales, usually a saucer upside down. Its role is to keep them below the liquid level during boiling. Pour hot water into the pot to cover the 4-finger sarmales, then cover with a lid. Sausages can be boiled on the stove, over low heat, or in the oven. I cooked my stuffed sarmales in a preheated oven at 180 ° C, for 2 and a half hours, during which time they boiled perfectly, becoming tender to melt in my mouth. After they were ready, I let the sarmales steam under the lid for another 30 minutes. During this time, the bird became more swollen and the sarmales became even tastier.

Serving fasting sarmale with corn & # 8211 corn groats

These fasting sarmale with poultry are served hot, with bread or polenta, if preferred. Optionally, hot peppers can also be served at the table. They are good-looking, with a golden-reddish color and very, very tasty.


The secret of the most delicious fasting sarmale

Fasting sarmale. Roll the wire and insert the narrow end inside so as not to open the sarmales when boiling them. Cut some cabbage leaves into juliennes and place them on the bottom of the pot together with the rest of the grated carrot and finely grated celery. Mix the juice with the tomato paste and put 1/3 of the amount over the julienne cabbage, then we start to arrange the sarmales with mushrooms and rice, arranging for them thyme sprigs and sprinkle a little dried oregano.

When we finish arranging the fasting sarmales, we pour the rest of the tomato juice, we add another row of julienned cabbage and the peppercorns. Add the oil and hot water to the level of the sarmales.

Boil for about 30 minutes on medium-low heat with the lid on and taking care to fill with water, if necessary. After this interval, put them in the oven for 45-50 minutes (in the preheated oven at 200 degrees Celsius).


Recipe: Fasting sarmale with mushrooms

I guess a lot of people like sarmales. And just because some people are fasting doesn't mean they should be without sarmale. Now you have the opportunity to prepare Fasting sarmales with mushrooms. . That's why I thought of offering you the recipe for these fasting sarmale, but probably those who fast know how delicious they are.

Ingredients for fasting sarmale with mushrooms
& # 8211 700 gr mushrooms
& # 8211 3 matching onions
& # 8211 1 carrot
& # 8211 1 patrunjel
& # 8211 2 teaspoons of pepper paste
& # 8211 2 tablespoons tomato paste
& # 8211 salt, pepper
& # 8211 dill, thyme
& # 8211 sauerkraut
& # 8211 1 cup rice

Preparation Fasting sarmale with mushrooms
Unwrap the cabbage leaves and keep them in cold water so that they are not too sour. Peel the onions and chop finely. Carrot and parsley root are washed, cleaned and put on a large grater. The mushrooms are peeled, washed and finely chopped.

Preparation composition for Sarmale with mushrooms

In a saucepan, heat the oil and put the onion to harden. Add the carrot and parsley and let it soften, then add the pepper paste. Add the finely chopped mushrooms and mix. Let it boil in their own juice for a few minutes.

Add the rice to the mushroom mixture

Add well-washed rice and tomato paste. Season with salt and pepper. Leave for a while until the rice swells, then take the pan off the heat and let it cool.
Remove the sauerkraut leaves from the water and squeeze them well. Put the mushroom composition in each cabbage leaf and wrap the sarmales.

Preparation Sarmale with mushrooms

Cut a few cabbage leaves into small pieces and line the bottom of a pan. Build the sarmales, add thyme and dill and cover with water and a pinch of salt.

Preparation Fasting sarmale with mushrooms

Fasting sarmales with mushrooms boil for about 1 hour and a half, over low heat.

Fasting sarmale with mushrooms

Fasting sarmale with mushrooms

ADVICE: You can make these fasting sarmale with mushrooms and green cabbage. If you use green cabbage, first cook the cabbage in salted water and a little vinegar. When you build the stuffed cabbage in the pot, you must also add tomato juice or homemade broth.


Fasting recipes. The leaves are detached from the head of sauerkraut and if the cabbage is too salty, they can desalinate, rinsing in a few cold waters. Carefully cut the thickened ribs on the leaves (ribs that are kept aside) and choose the right leaves that size and quality for the sarmale. From the leaves on the surface of the larger heads, 2-3 sarmales can be obtained.

If using sweet cabbage, clean the cabbage from the wilted leaves on the surface. Boil a large pot of water, after boiling, salt water and cook the whole cabbage for 1-2 minutes. Peel the leaves from the surface, which have become supple after scalding, and soak the cabbage in boiling water again until all the leaves are loose. As needed, the leaves can be scalded briefly, without being cooked, just enough to be malleable and easy to work with.

Carrots are cleaned and grated on a large grater (I gave them to the robot), celery and onions as well.

Fasting recipes. Heat the oil in a saucepan and add the carrots, celery and onion. Stir a few times and reduce the heat to slowly cook the vegetables for 4-5 minutes.

Finely chop the mushrooms with a kitchen towel (finely chop them) and add them to the vegetables.

Mix well and cook the vegetable mixture for 2-3 minutes, then remove from the heat and match the taste with salt and pepper. Add the chopped dill and thyme leaves (keep 2-3 thyme sprigs aside).

Mix the vegetables well with the greens and add the rice.

Fasting recipes. The composition is homogenized and the stuffing is stuffed, rolling in cabbage leaves and stuffing the ends inside.

For cooking sarmales, a pot with thicker walls or a clay pot is preferable.

Cover the sarmales with the rest of the chopped cabbage, I added the tomato broth, 2 sprigs of thyme and the bay leaves.

Fasting recipes. Pour enough hot water over the sarmales, put the lid on the pot and put the sarmales on low heat. If preferred, they can also be baked.


Monastery fasting sarmale recipe

Ingredients for monastic fasting sarmale:

  • 200 g of rice
  • 200 g mushrooms
  • 3-4 tablespoons oil
  • 1 onion
  • 2 carrots
  • 2 teaspoons tomato paste
  • 1 bell pepper
  • 1 sauerkraut
  • salt
  • pepper
  • peppercorns

How to make monastic fasting sarmale:

The mushrooms are cleaned, washed and boiled for 10 minutes in salted water. Onions, bell peppers and carrots are cleaned, washed and finely chopped. The rice is cleaned, washed and fried for 1-2 minutes in hot oil. Add vegetables, sliced ​​mushrooms, salt and pepper. Bring to a simmer for 10 minutes.

The cabbage for the fasting sarmale is unwrapped in sheets, washed with cold water and left to drain. Cut squares of 10 × 10 cm, which are filled with the composition of rice and mushrooms. Roll and place neatly in a pot with a thick bottom, greased with oil, in which a layer of chopped cabbage was placed. Add a few peppercorns and sprinkle with chopped cabbage. Fill to the brim with water, in which the tomato paste has dissolved. Boil on low heat for 60-70 minutes.

The fasting sarmales are served immediately, but because they have no fat, they are very tasty and cold.


Recipe: Fasting sarmale with mushrooms

I guess a lot of people like sarmales. And just because some people are fasting doesn't mean they should be without sarmale. Now you have the opportunity to prepare Fasting stuffed with mushrooms. . That's why I thought of offering you the recipe for these fasting sarmale, but probably those who fast know how delicious they are.

Ingredients for fasting sarmale with mushrooms
& # 8211 700 gr mushrooms
& # 8211 3 matching onions
& # 8211 1 carrot
& # 8211 1 patrunjel
& # 8211 2 teaspoons of pepper paste
& # 8211 2 tablespoons tomato paste
& # 8211 salt, pepper
& # 8211 dill, thyme
& # 8211 sauerkraut
& # 8211 1 cup rice

Preparation Fasting sarmale with mushrooms
Unwrap the cabbage leaves and keep them in cold water so that they are not too sour. Peel the onions and chop finely. Carrot and parsley root are washed, cleaned and put on a large grater. The mushrooms are peeled, washed and finely chopped.

Preparation composition for Sarmale with mushrooms

In a saucepan, heat the oil and put the onion to harden. Add the carrot and parsley and let it soften, then add the pepper paste. Add the finely chopped mushrooms and mix. Let it boil in their own juice for a few minutes.

Add the rice to the mushroom mixture

Add well-washed rice and tomato paste. Season with salt and pepper. Leave for a while until the rice swells, then take the pan off the heat and let it cool.
Remove the sauerkraut leaves from the water and squeeze them well. Put the mushroom composition in each cabbage leaf and wrap the sarmales.

Preparation Sarmale with mushrooms

Cut a few cabbage leaves into small pieces and line the bottom of a pan. Build the sarmales, add thyme and dill and cover with water and a pinch of salt.

Preparation Fasting sarmale with mushrooms

Fasting sarmales with mushrooms boil for about 1 hour and a half, over low heat.

Fasting sarmale with mushrooms

Fasting sarmale with mushrooms

ADVICE: You can make these fasting sarmale with mushrooms and green cabbage. If you use green cabbage, first cook the cabbage in salted water and a little vinegar. When you build the stuffed cabbage in the pot, you must also add tomato juice or homemade broth.


Sarmale with buckwheat and mushrooms

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Sarmale with buckwheat and ghebe

Foods with vegetables and greens * 150 g buckwheat * 300 g ghebe * 2 onions * 2 carrots * 200 ml tomato juice * 1 bunch green parsley * sauerkraut leaves * vine leaves * green thyme * sunflower oil * salt * pepper

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New Year's Eve, Christmas, Meat dishes 1kg minced pork (preferably neck) 300 grams beef 1 large sauerkraut 2 large onions 1 cup rice (uncooked) 200 grams smoked ribs / smoked neck broth salt ground pepper pepper peppercorns thyme thyme spices for sarmale


What is fasting stuffed cabbage leaves made of?

For fasting cabbage rolls in sour cabbage leaves, I used mushrooms or sponges, as they are called in Transylvania. They have a very fragrant taste. If you do not have mushrooms, you can use mushrooms or even a mix of mushrooms (mushrooms, yellows, pleurotus, mushrooms).

Two other important ingredients are carrot and onion. Carrots give a slightly sweet taste to sarmalutes, and onions, as we know, are indispensable in any recipe for sarmale, fasting or meat.

The rice must be round, this, due to the high starch content, binds the stuffing to the stuffing. I use round grain rice for stuffed cabbage, stuffed peppers, rice pudding, meatballs.


Video: Sarmale with mushrooms, sarmale of fasting


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