I have had cabbage leaves since last year, I kept them in the freezer during the summer and they kept very well.
We clean the vegetables and put them on the grater with large meshes. Finely chopped onion is put in hot oil, then add vegetables, salt and pepper. Leave for another 10 minutes on medium heat and put the chopped mushrooms and walnuts. If we put rice instead of walnuts, soak it for 10 minutes in water.
Let the water evaporate from the mushrooms, add the paprika and season with salt. Add the finely chopped parsley, thyme and dried dill.
Let the composition cool and fill the stuffed cabbage, taking care at the ends, to be rolled inside. When we use rice, they will not wrap too tightly so that they have room to swell.
I didn't have much chopped cabbage to put on the base and on top, but for the winter I will replenish the supplies. Cover the stuffed cabbage with water and let them simmer until the cabbage is well cooked.
Pour the broth on top and put the bowl in the hot oven until a crust forms on top.
How do we prepare fasting sarmales with mushrooms and rice?
1. Wash the cabbage and remove the back with a sharp knife.
In a larger pot (the one for belly soup) boil water with 2-3 tablespoons of vinegar and when the water boils put the cabbage. Leave for a few minutes until soft and then take them out to cool.
2. Prepare the filling, cut the mushrooms into pieces.
Peel an onion and finely chop it, then fry it in a little oil. Add the cleaned and grated carrot on a fine grater. Stir and leave for another 2-3 minutes.
In a bowl add the mushrooms and vegetable mixture, washed rice, salt, pepper and chopped dill. If you use pasta, add the pasta.
3. Unfold the cabbage leaves and if they are too big, cut them in half. We fill them, roll them and then press them to the ends forming sarmalute.
4. Put a little oil on the bottom of the pot, then a thin layer of finely chopped cabbage and then place the sarmales. Season with thyme and put another layer of cabbage on top. Add the broth and 1 glass of water and put the pot on low heat with a lid.
Boil for an hour or more (depending on how strong the cabbage is).
We serve these fasting sarmale with mushrooms with chopped green dill sprinkled on top and hot peppers.
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Fasting sarmale with mushrooms
The rice is washed. Cover with water and bake at the right heat until all the water has evaporated and the rice is half swollen. Let it cool.
Finely chop the onion and mushrooms and put the carrot on a small grater. Bake together in more oil. When ready, mix with the rice. Add about 3 tablespoons of tomato paste. Add salt, pepper, thyme and dried dill.
The cabbage unfolds into sheets. Cut to the desired size. Sarmaclets are formed. The remaining cabbage is finely chopped and placed in a thick layer on the bottom of the pot in which we will boil the sauerkraut. Place the sauerkraut over the chopped cabbage, add oil, water, borscht (if the cabbage is not sour enough), salt, pepper, thyme and dried dill. Boil in the oven over low heat. When they are almost ready, add the tomato paste. Allow to cool well.
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Fasting sarmale without mushrooms. Fasting sarmale meatless sarmale with rice and vegetable mushrooms. I know it's hot, but for a portion of sarmale with polenta and hot peppers, I don't hesitate. 1 large sauerkraut 450 g mushrooms. In fact, we think well of Greek sarmalutes in beef sheets or sarmele.
Let it simmer for about an hour then bake for another 40 to 50 minutes until the cabbage is cooked and browned on top. Although not cooked with meat, fasting dishes can be much healthier and tastier than those that contain meat. Sarmale fasting recipe with mushrooms and vegetables how to make. Today we will teach you how to prepare fasting sarmale in cabbage sarmale sheets prepared by the nuns at the prislop monastery.
Place the chopped cabbage on top again and add enough hot water to cover everything. Meatless sarmale recipe only with simple and light vegetables. Sausages with mushrooms in beef leaves is a delicious and very healthy fasting food. In a saucepan or pan with a thick bottom, put the oil and diced onion, the carrot given on the small grater.
Sarmalute with soy and mushrooms in fasting beef leaves soak the soy cubes in 350 400 ml boiling water with spices for sarmale or 18 votes 4 comments. How to make fasting sauerkraut in sauerkraut leaves with rice and vegetable mushrooms. Sarmale with mushrooms how to prepare the filling with rice and vegetables step by step. I don't think that there is any housewife in this country who is not in possession of her own sarmale recipe of her own tips and manufacturing secrets inherited from the mother of a certain favorite variant of the family.
These fasting sarmale with mushrooms and rice are extremely tender and tasty. How to make the filling for fasting sarmales with mushrooms. Today I took the last sauerkraut out of the freezer and this morning I went to work. These sarmale can be made in many variants with or without mushrooms with or without rice, depending on your preferences. The combination can be available to anyone using the supplies in the pantry.
Chop the onion and put it to harden when it is almost ready, add the finely chopped mushrooms and walnuts from the knife and the rice mixes well and season to taste with salt, pepper and thyme. in the middle of the leaf a tablespoon of. Anyone can try them and they are just as good with soy. Romanians are big lovers of traditional sarmale and look that they have found solutions to prepare them in the fasting version without meat. They are kind of vegan, I chose to cook them in the clay pot in the oven and they came out sensational.
Preparation for fasting sarmale with mushrooms and cabbage traditional Moldovan recipe. With vegetables and rice mushrooms, fasting sarmalutes have a perfect taste. Fasting sarmale with mushrooms in pickled cabbage leaves. Grandma used to make us these delicious fasting sarmale with rice, mushrooms and vegetables in cabbage leaves.
Fasting sarmale with mushrooms and poultry
Today we prepare the most tasty and appreciated fasting sarmale with mushrooms and poultry, like at home!
A few days ago I entered the second longest post of the year. The colder days that predicted the coming of winter and the approaching Christmas Feast reminded me of the taste of sarmales with vegetables and pasta that my grandmother used to make. They were healthier, but still carefully folded. The old woman used pâté instead of rice, carrots, peppers, onions and mushrooms from those that grew on the hills near the village. Today, the recipe for fasting sarmale that I propose keeps the traditional ingredients, including poultry, but for extra flavor, I added leeks and some mushrooms. Respecting my grandmother's skill, I also carefully folded each bag, and their size is appropriate. Also to feel closer to my childhood, I used an earthen pot, which certainly contributed to the taste of the dish. Now all I have to do is close my eyes, enjoy the stuffing and feel like a child next to my grandmother's stove again. Bon appetit, dear ones!
For those who are not fasting or are not vegetarians, we have a recipe for sauerkraut in pickled cabbage leaves with pork and smoked meat, which I have been making for more than 20 years and which I would not change under any circumstances. form!
For many other fasting recipes, go to the fasting recipes section, click here or on the photo.
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Put the cabbage to salt if necessary and cut it for the cabbage leaves.
Peel the onion, leek, pepper and carrot. Finely chop the onion, pepper and leek, cut the carrot into small cubes and put them to harden in half the amount of oil with a little salt.
Cut the mushrooms and mushrooms into cubes and put them separately to harden with the rest of the oil, until they soften.
In a bowl we will put the composition of vegetables, mushrooms, poultry, spices, dill and chopped thyme and mix them. We taste salt and pepper.
Preheat the oven to 120 degrees for the earthen pot or to 180 for the normal one.
Fold the stuffed cabbage, putting a tablespoon of the composition in each leaf.
We prepare an earthen pot or a normal pot, and on the bottom we put finely chopped cabbage. Arrange the sarmales, cover them with 2-3 cabbage leaves, pour over the water in which we hydrated the mushrooms, and if necessary, add water, put the lid on and put them in the oven at 120 degrees for the pot for 10 minutes. then raise the temperature to 180 degrees for 2 and a half hours or directly to 180 degrees for any other type of pot.
We check halfway through if we need to add more water.
After we take them out of the oven, we leave them to rest for another half hour, after which we can serve them.
Method of preparation
Fasting sarmale with mushrooms and raisins
Wash the rice and soak it in water for 20 minutes. Meanwhile, clean the mushrooms and onions. it
Fasting sarmale with mushrooms and rice
More & icircnt & acirci, cut and prepare the cabbage leaves & icircn which will & rdquo & icircnwrap & rdquo
How to make rice pilaf with mushrooms and other simple recipe vegetables?
How to prepare vegetables for rice pilaf with mushrooms?
I weighed my rice and prepared my vegetables: onions, carrots, mushrooms. I used both fresh and canned mushrooms (that's how I had them).
I told you that I used them for the stuffing for the sarmale so I put them all on the big grater (with the robot). You can also chop them with a knife. It is important to sort them into categories, not to mix them from the beginning.
I chose a suitable pan in which I first hardened the onion in oil with a pinch of salt. I immediately added the grated carrots and simmered them for about 5 minutes, stirring occasionally. It should not brown but just harden easily. If you have other roots (parsnips, celery) put them now, along with the carrot.
Then I put the mushrooms and seasoned everything with pepper. I let them drop a little so I don't have water in the pan. If you put zucchini or peppers, you will have to put them now so that they can start to fall.
Only now I added the rice and mixed it lightly.
The rice should be cooked for 2-3 minutes so that each grain is shiny, wrapped in a thin layer of fat.
I told you that I used this mixture to fill sarmale so below you will see a smaller pan with what I have left of it. You continue in the same pan.
Preparation Sarmale in beef leaves with leeks and mushrooms
Chop the leeks and mushrooms as small as possible. Heat the leek in a little oil until it softens, then add the mushrooms and heat them a little.
Add the rice, finely chopped dill, broth and spices and let it cook for another 10-15 minutes. Then add the cornstarch, mix and let it cool. We burn the beef leaf with boiled water and then let it drain. Put a teaspoon of filling on the beef leaf and wrap the sarmaluta, making sure it is tight at the ends. Put a few beef leaves on the bottom of the pot and then place the stuffed cabbage. Add 2 tablespoons of broth, cover with a few beef leaves, put enough water to cover them and put in the oven over low heat.
Try this video recipe too