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Fasting sarmale

Fasting sarmale


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Wash the mushrooms and chop finely.

Onions, parsley, dill, as well. Carrot and celery are given through the small grater.

In a bowl put a little oil to heat then put the mushrooms. Leave it on the fire until the water left by them decreases.

When they have decreased, add the onion, cook a little longer and then add the rest of the vegetables and add 400 ml of water. (if we put a cup of rice we put 2 of water)

When it boils, season it, add the rice and remove from the heat.

Allow the rice to swell.

After the rice is ready, the sarmales are turned.


Sarmale with meat in sweet cabbage leaves

Ingredients

  • 1 kg minced pork
  • 110 grams of rice
  • 3 bay leaves
  • two onions
  • two tablespoons lard (or oil)
  • 100 g tomato / tomato broth / paste
  • a big sweet cabbage
  • pepper
  • a tablespoon of salt
  • dill, thyme.

Method of preparation

Sweet cabbage is pre-scalded in salted water. Choose fatter pork (leg, ribs, neck) and pass it once through the mincer. The minced meat is mixed with the cleaned and washed rice in a few waters, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water.

It is very important to add water to the filling. The cabbage leaves are cut by selecting the pieces in which the meat can be packed. Place the cabbage leaf in the left hand, place some meat near the wrist and roll the cabbage leaf with the right hand. The left hand is squeezed to prevent the cabbage tube from unfolding, and with the fingers of the right hand the edges of the cabbage leaf are pressed inwards and thus the sarma is formed.

The sarmales are boiled in large containers, lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard (oil) over the last layer of sarmale. The smoker sits among the sarmale, as do the dill, bay leaves and thyme. After boiling for the first time, the sarmales are left to simmer for two hours.


Fasting sarmale with walnut kernels

Well, I did that too. I mean, I made some fasting cabbage with walnut kernels. I kept hearing that it could be done, I studied how it would be done and I thought to myself that they can't help but come out tasty.

And so it was. I mean, there were some fasting sarmales that I ate with gusto and that I will make another time. They came out so good!

You will also find this kind of fasting sarmale under the name of "monastic sarmale". Probably because it was from there, that is, from a monastery, that the idea of ​​putting walnuts in the composition of sarmale came.

  • 1 carrot
  • 1 onion
  • 1 parsnip
  • 1 potato
  • 150 grams of rice
  • 75 ml oil
  • 150 ground walnuts
  • 150 broth
  • 100 grams of breadcrumbs
  • salt, pepper to taste
  • sauerkraut or sweet cabbage for wrapping

Preparation for fasting sarmale with walnut kernels

  • Put the rice in lukewarm water to cover it and leave it to hydrate for an hour.
  • We wash and clean the vegetables then we cut them or put them on the grater, as the case may be.
  • Meanwhile, wash the vegetables and clean them. Finely chop the onion and put the carrot and potatoes on a small grater.
  • Put the oil in a pan, heat it and add the onion and carrot. Let it harden for a few minutes, then add the potatoes and cook for another 2-3 minutes.
  • Add the broth and let it cook together for 5 minutes, then remove from the heat.
  • Add drained rice, breadcrumbs, walnuts, salt and pepper to taste. Stir and allow to cool. Careful! Add salt in moderation. The pickled cabbage leaves are also salty.

See in the video below how to make bean stew
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  • Meanwhile, we prepare the sauerkraut: we unwrap it and put it in the salt, more or less depending on how salty it is and your tastes.
  • We put the stalks aside and squeeze the leaves with water and, depending on their size, we fill them as such or we break them first and then we fill them.
  • We place a small amount of composition on the leaf and roll it in the form of a string.
  • The remaining stalks and cabbage are finely chopped and placed on the bottom of a large bowl and we begin to place the sarmales, either lying down or standing, around the walls of the bowl.
  • On top you can put chopped cabbage or just 2-3 leaves to cover the sarmales.
  • Pour enough water to contain the sarmales and put the pot on the fire. The water you put in the sarmale can be combined with broth if you like it a little more sour. You can also use a little borscht instead, or in combination with water.
  • Let it start to boil, bring to a boil for 5 minutes and then put the dish in the oven at low temperature (150 degrees) for about 1 hour or so, depending on how fast the cabbage leaf cooks.
  • When they are ready, we serve them with fresh homemade bread or hot polenta.

Have a craving for fasting sarmale with walnut kernels!


How do nuns make fasting sarmales with a special taste! Try this tasty recipe from Prislop Monastery too! I've never eaten anything better

Because we are in the fasting period, this recipe is also suitable for the most capricious of us. Although they do not contain meat, fasting dishes can be much healthier and tastier.

Here's what you need to make fasting sarmale like at Prislop Monastery:

1 large sauerkraut
450 g mushroom mushrooms
1 maricel carrot - grated through a fine grater
1 small slice of grated celery
1 large onion finely chopped
130 g of rice
300 ml tomato juice
3 tablespoons tomato paste
1-3 bay leaves
1 teaspoon dried thyme
1/2 bunch finely chopped green parsley
salt
freshly ground pepper
peppercorns
2 sprigs of thyme
1 oregano powder
2-3 tablespoons oil
boiled water
How is it prepared:

Saute finely chopped onion in 2-3 tablespoons oil until it becomes glassy. Then we put half of the grated carrot and fry them together for another 1 minute. Put the finely chopped mushrooms on top and continue to soften until slightly softened.
At this point add the well-washed and drained rice, thyme, salt, pepper and finely chopped parsley. Keep on the fire for another 1-2 minutes. We take the cabbage leaf in our hand and put the composition of rice mushrooms - about a tablespoon - on the width of the leaf, so that we have 2 cm left at one end and at the other of the leaf.
We roll the wire and insert the narrow end inside so as not to open the sarmales when we boil them. We cut some cabbage leaves into juliennes and put them on the bottom of the pot together with the rest of the grated carrot and the 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 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 top up with water if needed. After these intervals we put them in the oven for 45-50 minutes (in the preheated oven at 200 degrees Celsius). We serve them hot.
It can be served with polenta and hot peppers.


For starters, prepare the cabbage leaves to fill. Unwrap the cabbage leaves and cut the thick rib at the end with a sharp knife. If the cabbage leaves are large, cut them in half, next to the rib. If they are smaller, just cut the end with a thick rib. Just choose beautiful cabbage leaves without cracks. Cut the others into thin strips (fringes).

The cutouts and ribs are not thrown away, they are used chopped and placed between the layers of sarmale. Now put the sauerkraut leaves and the cutouts in cold water and leave them there until the filling is ready.

How to prepare the mushroom and rice filling

Peel a squash, grate it and chop the onion and grate it. Heat the oil and fry the onion first, until it becomes glassy. Sprinkle with a little salt on it to intensify its sweet taste. Add the grated carrot and continue to harden.

Wipe the mushrooms with a paper towel, moistened with water and chop finely. It is not recommended to wash the mushrooms under running water, so that water does not enter them. Add the mushrooms over the hardened ingredients and continue cooking. The mushrooms will leave liquid in the bowl, but it will gradually evaporate. When half of the liquid has evaporated, add the rice and mix all the ingredients well. Let the rice cook for 1-2 minutes, no more. Then sprinkle a little ground pepper and leave the ingredients to cool.

How to prepare fasting stuffed with mushrooms and rice

Put the cabbage leaf in your left hand and place a spoonful of filling at one end. Roll the cabbage leaf, wrapping it at one end like an envelope. Slightly insert the edges at the other end, pressing them with your finger. Gently squeeze the sarmales in your hand, to create more gaps, to leave room for the rice to develop.

After you have filled all the sarmales, prepare a roomy baking tray. Finely chop the ribs from the cabbage leaves and cut the torn leaves nicely into fringes. Place some of these fringes and ribs at the base of the tray. Add the thyme sprig and the dried dill vine, broken into smaller pieces.

On top of these, place the sarmales next to each other. Sprinkle peppercorns between them. Sprinkle the remaining chopped cabbage on top and pour the tomato juice. Fill with a little water, as long as it is liquid up to half the sarmales. You can also add 1-2 tablespoons of oil.

Put the tray with fasting sarmale in the oven at 170 degrees Celsius and leave them there for about 3 hours. Halfway through, stir the tray a little more so that the sarmales fit well in the liquid in which they are boiling. If you notice that they brown too much on the surface, reduce the intensity of the fire to 160 degrees Celsius.

Fasting sarmales with mushrooms and rice are delicious, especially served with polenta and hot peppers!

Jar sarmale with mushrooms and baked rice / Shutterstock


Dozens of sarmale recipes. Every family with its secrets

I think that every housewife in this country has at least one recipe for sarmale and secrets that she received from her mother or grandmother. I don't think it's a tastier recipe than sarmale, but because it's a Friday and automatically fasting, I propose a recipe for fasting sarmale that is cooked with mushrooms and rice. This is the recipe that the nuns from Prislop Monastery are also preparing.

Which are ingredients you need to cook fasting sarmale:

  • a large sauerkraut
  • 450 grams of Champignon mushrooms
  • a grated carrot
  • a small slice of grated celery
  • a large onion finely chopped
  • 130 grams of rice
  • tomato juice 300 ml
  • tomato paste, 3 tbsp
  • 2-3 bay leaves
  • dry pepper, a teaspoon
  • finely chopped green parsley, a bunch
  • salt and peppercorns and ground
  • thyme, two twigs
  • oregano powder
  • oil, 2-3 tablespoons

How is it prepared fasting sarmales as cooked by the nuns from the Prislop Monastery, near the village of Silașul de Sus, Hunedoara County. Here are the steps you need to follow:


Steps

The soybeans are hydrated in cold water for 20 minutes.
The pickled cabbage is left in the salted water, the water is changed a few times, taste it.
Chop the onion, grate the carrot finely.

In a frying pan with hot oil, put the onion and the carrot to harden, when they are shiny, add the washed rice and 50 ml of water. Mix with a wooden spoon and let the rice swell a little for about 5 minutes. Pour 200 ml of tomato juice, salt and pepper and mix for 2 minutes on the fire. Take the pan off the stove and let the composition cool.

Squeeze the soybean in hand by the excess water and put it over the rice composition.
Cut the fresh greens or from the freezer, mix and taste.
The cabbage is broken into sheets and portioned into pieces about the size of a palm.
We put the cabbage leaf in the left palm and we take the composition with a spoon, then we roll it, we put the ends inside the roll with our fingers.

Place the sausages formed next to each other in a bowl at the base of which we chop a little cabbage.
Pour the water, cover with a saucer smaller than the mouth of the pot and put them to boil over low heat.

We try them while they are boiling and we pour the tomato juice and the hot pepper into rounds.
They will simmer as they say, they have a slightly spicy sweet sauce.
Cabbage leaf is boiled, tasty composition.
Let's make polenta.
They can be served hot and cold. Enjoy your meal.


Ingredients for fasting sarmale with mushrooms and cabbage, traditional Moldovan recipe

Quantities for 50-60 sarmale

  • -1 kg of mushrooms of any kind
  • -600 g onion
  • -1 large carrot
  • -300 g of round grain rice
  • -50 ml oil
  • -1 tablespoon broth or pepper paste or pepper with tomatoes or 500 ml of tomato juice
  • -1 tablespoon flour or cornstarch
  • -1 dill connection
  • -1 bunch of parsley
  • -salt
  • -piper-thyme
  • -1 teaspoon sugar
  • For wrapping sweet or pickled cabbage or beef leaves, lime, horseradish, gulie, loboda stevia, etc.

The recipe for monastic fasting sarmale

1. Clean the mushrooms, wash and boil 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.

2. Cabbage for fasting monkeys is unwrapped in sheets, washed with cold water and left to drain. Cut squares of 10 & # 21510 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.

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

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For starters, prepare the cabbage leaves to fill. Unwrap the cabbage leaves and cut the thick rib at the end with a sharp knife. If the cabbage leaves are large, cut them in half, next to the rib. If they are smaller, just cut the end with a thick rib. Just choose beautiful cabbage leaves without cracks. Cut the others into thin strips (fringes).

The cutouts and ribs are not thrown away, they are used chopped and placed between the layers of sarmale. Now put the sauerkraut leaves and the cutouts in cold water and leave them there until the filling is ready.

How to prepare the mushroom and rice filling

Peel a squash, grate it and chop the onion and grate it. Heat the oil and fry the onion first, until it becomes glassy. Sprinkle with a little salt on it to intensify its sweet taste. Add the grated carrot and continue to harden.

Wipe the mushrooms with a paper towel, moistened with water and chop finely. It is not recommended to wash the mushrooms under running water, so that water does not enter them. Add the mushrooms over the hardened ingredients and continue cooking. The mushrooms will leave liquid in the bowl, but it will gradually evaporate. When half of the liquid has evaporated, add the rice and mix all the ingredients well. Let the rice cook for 1-2 minutes, no more. Then sprinkle a little ground pepper and leave the ingredients to cool.

How to prepare fasting stuffed with mushrooms and rice

Put the cabbage leaf in your left hand and place a spoonful of filling at one end. Roll the cabbage leaf, wrapping it at one end like an envelope. Slightly insert the edges at the other end, pressing them with your finger. Gently squeeze the sarmales in your hand, to create more gaps, to allow the rice to grow.

After you have filled all the sarmales, prepare a roomy baking tray. Finely chop the ribs from the cabbage leaves and cut the torn leaves nicely into fringes. Place some of these fringes and ribs at the base of the tray. Add the thyme sprig and the dried dill vine, broken into smaller pieces.

On top of these, place the sarmales next to each other. Sprinkle peppercorns between them. Sprinkle the remaining chopped cabbage on top and pour the tomato juice. Fill with a little water, as long as it is liquid up to half the sarmales. You can also add 1-2 tablespoons of oil.

Put the tray with fasting sarmale in the oven at 170 degrees Celsius and leave them there for about 3 hours. Halfway through, stir the tray a little more so that the sarmales fit well in the liquid in which they are boiling. If you notice that they brown too much on the surface, reduce the intensity of the fire to 160 degrees Celsius.

Fasting sarmales with mushrooms and rice are delicious, especially served with polenta and hot peppers!

Jar sarmale with mushrooms and baked rice / Shutterstock


Video: Sarmale de post cu ciuperci și orez (July 2022).


Comments:

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