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Sarmale with pork and turkey

Sarmale with pork and turkey

Peel the onion, finely chop then put the oil in a pan, add the onion and cook until golden, add the pepper and paprika and leave for another minute.

In a smaller bowl put the meat, well washed rice, onion, salt, vegeta, chopped dill, finely chopped smoked meat, broth and honey .. mix everything well and set aside until we prepare the cabbage leaves. Then we wrap the stuffing.

In a pot we put the remaining chopped cabbage from the leaves, bay leaves and thyme twigs, we place the sarmales (I place them in a circle and leave them empty in the middle and put the chopped cabbage so that they can be taken well when serving). we put hot water and put it on the fire .. slowly until I am ready. More precisely until the cabbage is soft enough.

Good appetite !


Ingredients for sarmale with meat in sour cabbage leaves

- 300 gr of minced beef

- 3 tablespoons of tomato broth

- 200 gr of smoked bacon (or any kind of smoked meat)

How to prepare sarmale with meat in sour cabbage leaves:

Peel an onion and finely chop it, then fry it in a little oil, over low heat and in a covered bowl, until it becomes glassy. Add the rice previously kept for a few minutes in cold water and 1 tablespoon of broth. (Put about 2/3 cup of rice). Leave on low heat for 2 minutes, stirring constantly. Add a tablespoon of broth and simmer for another 2 minutes.

In a larger bowl or bowl place the meat, along with the onion and rice with the hardened broth earlier, 1/4 teaspoon ground pepper, 1/2 teaspoon dried thyme, finely chopped dill. Mix well. If the cabbage is salty, do not add salt, and if it is too salty, leave it in warm water for at least an hour before use.

After you have prepared the meat, peel the cabbage leaves from the back, cut the thicker ribs, put the cabbage leaf in your palm, take the meat with a spoon and roll the cabbage leaf around the meat, taking care to cover the cabbage heads with the cabbage, so that the meat does not come out. The wires thus prepared are placed in a fairly large saucepan, side by side, in a circular shape. Place a tablespoon of oil, 2-3 whole cabbage leaves and a 1 cm layer of finely chopped cabbage on the bottom of the pan.

When you have finished making a layer of sarmale, place a tablespoon of broth diluted in a cup of water and a few pieces of smoked meat on top of them. Among the broken sarmale and 2 dried bay leaves.

Then continue with another layer of sarmale, then smoke and sarmale again, until you finish them. Place a 1 cm layer of finely chopped cabbage on top of the last layer of cabbage rolls and spread another tablespoon of broth.

Fill with water until it exceeds the sarmales by a few cm. Cover the pan and cook over medium heat for about 40 minutes.

Check from time to time not to drop too much water and top up when needed. Then turn on the low heat and leave until ready, at least another hour. Basically you have to take out a stuffing on a plate and taste it, the cabbage must be well cooked.

If you want, you can boil them in the oven, but it will take a little longer, at least 2-3 hours. But they will be tastier.


Sarmale recipe for Christmas & # 8211 with chicken

Sarmale ingredients with chicken:

  • chicken breast,
  • 4 tablespoons rice,
  • 4 onions,
  • 1 carrot,
  • 1 or,
  • 1 bunch of dill and one bunch of parsley,
  • salt pepper,
  • tomato paste or fresh tomatoes and cabbage leaves.

How to prepare Christmas sarmale with chicken

Chop the chicken breast and place with the rice in a bowl. Add finely chopped onion, grated carrot, egg, spices and finely chopped greens. Mix and form the sarmales by placing a spoon on each leaf, then roll. Place the sauerkraut in a saucepan well greased with oil, then fill with hot water in which the tomato paste, 2 tablespoons of oil, sarmale spices and thyme. They are put in the oven. Serve hot with sour cream and polenta.


As we can see, the calorie difference between some veal chicken sausages and some turkey sarmales is quite large & # 8211 about 40 calories / 100g! They are also fuller of carbohydrates and the number of proteins is about the same.

However, we know very well that during the winter holidays, when we cut the pig, a good part of it reaches the sarmalute. So, let's see how many calories pork sausages contain.


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Sarmale with pork - method of preparation

1. Wash the cabbage in cold water. The sheets are carefully unfolded after the stumps have been removed.

2. Pass the meat and onion through the mincer together.

3. Mix the rice, tomato paste and thyme in a bowl. Season with salt and pepper to taste.

4. Then mix the minced pork with the onion and the rice and vegetables.

5. Roll the cabbage leaves with the resulting composition and stuff the ends so that the contents do not come out.

6. Put a few slices of smoked ribs over the cabbage when they are placed in the pot, to boil.

7. For an extra flavor, you can add pickled cabbage, finely chopped, in a pot over the sarmale.

8. Put tomato paste on top of the sarmales.

9. Put water over the sarmale and let it boil for about 30.40 minutes. Then put in the oven for about an hour and a half. Add water if needed.

Depending on your preferences, sarmales can be served with cream. Good appetite!


How Many Sarmales Come Out Of A Kg Of Meat

How many sarmales come out of a kg of meat. If you prepare this recipe for cabbage rolls in cabbage leaves, you are officially a specialist in the kitchen. Traditional Romanian sarmale sauerkraut in pickled sour cabbage leaves. I used 500 g of minced meat, I obtained 25 medium sarmale. I make quite small sausages of about 4 cm, so from 1 5 kg of minced meat I get around 60 70 pieces.

200 g kaizer. 5 0 from 5 reviews. Of course, if you want 100 homemade, you can make mayonnaise. Today as I woke up I stopped at your place to see this wonderful sarmale.

Let's say you have cabbage leaf marimnea 10 15. In return I can give you quantities and get out of trouble. 1 kg of minced meat. How to make those.

Minced meat from the one I will use for sarmale and I committed I think. 3 bay leaves. But I'm trying hard. I made the light version without pork only beef and without ham or kaizer with just a few pieces of homemade sausage for.

Sarmale with meat in cabbage leaves ingredients. How many sarmales come out of 1 5 kg of meat. I have never eaten with. It's basically like taking your master's degree in culinary art.

So I say that if you make some normal sarmale from a kg of meat, you will get 40 50 pieces. Sweet cabbage is pre-scalded in salted water. Traditional Romanian sarmale sauerkraut in pickled sour cabbage leaves prints the list of ingredients. We put a meatball at the end of it and then we roll it like a pancake.

Now count for 300 cabbages. How many sarmales come out of 1 kg of meat. 1 kg minced pork. Cabbage sarmale recipe with pork.

Enjoy a Romanian taste and prepare this dish for the whole family. Now, as I was telling you, the delicate matter is wrapped up and I'm sorry I don't really know how to tell you to do it. Pack the larger or smaller sarmales and place them in pots or pans with a thick bottom on a generous layer of chopped cabbage, usually the ribs left from the shaping of the leaves for 1 large sweet cabbage.

If you make them bigger, let's say you will have around 40 tender and delicious sarmalute. I don't have an exact answer here. Smoked sausage. 50 kg of minced meat come out of 1 kg of minced meat.

A wire should weigh about 30 g. How many sarmales come out of 1 kg of meat. From a kg of meat I get about 40 sarmale but it depends on the size of the cabbage leaf. If they are made in cabbage leaf, more meat enters, but the amount of rice per kg of meat remains the same.

Method of preparation. 100 g smoked ham. If the sarmalutes are made in beef sheets and not too big per kg of minced meat, I put 200 grams of rice and about 100 110 sarmalutes come out. Romanian traditional sauerkraut sauerkraut in pickled sour cabbage leaves oana December 5, 2018.

With 1 kg of meat you can make 50 60 sarmale depending on how big you make them.


Method of preparation

Wash the sauerkraut and squeeze well, then cut the cabbage leaves, and keep the middle for chopping.

Mix the minced meat well with finely chopped greens, finely chopped onion, rice, salt and pepper to taste, add thyme and a little tomato paste, 2-3 tablespoons of olive oil. Put a tablespoon of filling on each cabbage leaf, roll and squeeze well at the ends (lightly stuff the ends, with your finger, inside the sarmalute, place them next to each other in a bowl, preferably clay or tuci, put a piece of smoked meat between them, put a thin layer of chopped cabbage on top of the sauerkraut (left in the middle of the sauerkraut), dilute 2 tablespoons of tomato paste with water and a little oil and pour over the sauerkraut cover them a little, put 2-3 bay leaves and put them in the oven, over low heat, until golden brown, about 45 minutes.

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