Traditional recipes

Musaca with sour cabbage leaves or unfolded cabbage rolls

Musaca with sour cabbage leaves or unfolded cabbage rolls

Put the cabbage in cold water in the evening for 5-6 hours.

Unfold the sheets, cut the stalks and put a pile. They squeeze.

Peel the onion and finely chop.

The ribs are cut into cubes.

Put the oil in a pan and cook the onion for 2-3 minutes.

Add the ribs and cook for another 2-3 minutes.

Add a little water, 3 tablespoons of tomato paste and mix well.

Add the minced meat, a little more water and cook for 5-10 minutes, stirring constantly.

Add vegetables and pepper and cool.

In a pan greased with lard and lined with breadcrumbs put a layer of sour cabbage leaves, a layer of meat, a layer of leaves, a layer of meat ... until done.

There should be a layer of sour cabbage on top.

Mix 2 tablespoons tomato paste with a glass of water and pour into the pan.

Put in the hot oven for an hour, an hour and a half.

From time to time it rotates left, right so as not to get caught.

When the juice drops and browns it is ready.

Serve with sour cream with polenta and hot peppers.

Good appetite!


Finely chop the onion and cook in a little oil, add the grated carrot and the finely chopped pepper, cook for 5 minutes together.
Finely chop the mushrooms and cook with the other vegetables until soft.
Add the washed rice and 1 cup of water and 1 tablespoon of tomato paste
Leave it on the fire until the water decreases. Season to taste and leave to cool.

Unwrap the cabbage leaves, and finely chop the stalks and put them in a pot, sprinkle with thyme and tomato paste dissolved in a little water.

Put a spoonful of the composition on each cabbage leaf and wrap the sarmalelese in a flower-shaped pot, sprinkle with thyme and a little paste and put another layer of sarmale until the composition is finished.

Chop the cabbage on top, sprinkle with thyme and add a little tomato paste. Fill the pot with water and boil the stuffed cabbage for 60-90 minutes on medium heat.
Not many sarmales come out of this composition, about 15, if you want to double the composition, I made 2 types: P

Serve hot, with polenta and tomato sauce.
I participate in the contest "Romanian dishes for days when you fast!" and on Facebook I have the nickname dianu andreea.
Other recommended fasting recipes:


Sarmale in sour cabbage leaves

Choose fatter pork (leg, ribs, neck) and pass once through the mincer. Another option is to chop both pork and beef in equal quantities. The minced meat is mixed with the cleaned and washed rice in some water, 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 easily packed. Put the cabbage leaf in your left hand, place a little meat near the wrist and roll the cabbage leaf with your right hand. The left hand is tightened so as not to let the cabbage tube open, and with the fingers of the right hand the edges of the cabbage leaf are pressed inwards and thus the wire 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 over the last layer of sarmale. After boiling for the first time, the sarmales are left to simmer for 2 hours.

Optionally, after cooking for two hours on the stove, the sarmales can be left for another 20 minutes in the preheated oven at 180 degrees.
Serve hot, with polenta and brandy.


Sarmale in sour cabbage leaves with fish

Preg & # 259te & # 537ti a & # 537a:
Clean your scalp and intestines and stretch your skin and head, remove the flesh and pass it over the spine, from the tail to the head. Take out all the small bones, about 450 g of meat, which you pass through a meat grinder, together with a smoked neck or a slice with chopped onions. cook for 2 minutes with 2 tablespoons of oil. Add a tablespoon of spoonfuls of pepper or allspice, the rice cleaned of the impurities and the drained, drained, drained, floured and floured. minced. Mix the filling well and prepare the filling that you put in the cabbage leaves and make the sarmales. To flavor the boiling sausage in a pot, add thyme, bay leaf, black pepper and peppercorns. You can also serve sarmales with sm & acircnt & acircn & # 259. Good luck # 259!


Sarmale in sour cabbage leaves & # 8211 classic recipe

Sarmalele is the dish most loved by Romanians, especially on holidays, and this time I prepared sarmale in sour cabbage leaves & # 8211 classic recipe.

I say, this time, because I like to prepare them in several ways, in various sheets: vine, stevia, spinach, etc.

They are delicious in any variant, especially served with polenta, cream and hot peppers!

  • 2 sour cabbages, medium
  • 1 kg minced meat, beef + pork
  • 300 g smoked ribs
  • 2 yellow onions, medium
  • 2 cloves of garlic
  • 100 g of rice
  • 100 ml oil
  • 2 teaspoons dried thyme
  • 1/4 teaspoon ground pepper and 8-10 berries
  • 2-3 bay leaves
  • 1 teaspoon paprika
  • salt to taste
  • 150 g tomato paste with pepper

Preparation time: about 4 hours

[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients for the cabbage rolls in sour cabbage leaves

Unwrap the cabbage leaves and keep them in cold water for 30-40 minutes.
If the cabbage is very sour, change the water once more.
Mix the minced meat, in the proportion of 2/3 pork, breaded and 1/3 veal.
Season with a little salt, a little dried thyme, 1 teaspoon paprika and 1/4 teaspoon ground pepper.
Chop the onion into scales and fry it in 50 ml of hot oil, stirring so that it does not burn.
Add the sliced ​​garlic, then add the washed and drained rice.
Mix the ingredients on the fire for 1-2 minutes, then let them cool and mix them with the chopped rind.

We prepare the cabbage leaves

With a small knife, with a sharp point, we remove their thick stalks and ribs, leaving only the finer part of the cabbage leaf, to run perfectly on the meat.
We chop the stalks, the ribs and the rest of the unused cabbage faithfully.

Sarmale assembly in sour cabbage leaves

Put the cabbage leaf in your left hand and place a spoonful of the filling to fill, about halfway through the sheet.
We roll the cabbage sheet, wrapping it at one end in the form of an envelope, and we insert the edges at the other end lightly inside, pressing them with our finger.
We lightly press the sarmales in the hand, clenching our fists, to create more gaps in the meat, to allow the rice to develop, being very careful not to open at the ends.

Sarmale preparation in sour cabbage leaves

Grease the base of the pot, in which we will boil the sarmales, with about 50 ml of oil
Place a row of chopped cabbage, sprinkle a little dried thyme, a few peppercorns, a bay leaf torn into pieces and sprinkle with a little tomato paste with pepper, diluted with a little water.
We place a row of sarmale, on the edges of the vessel, in the shape of a choir, and between them and in the middle, we place slices of smoked ribs.
Repeat the arrangement until we finish the sarmales, then grease them with a layer of tomato paste and cover them with cabbage leaves.

Add water until the sarmales are lightly covered.
Cover the pot with a lid and put it in the oven, on low to medium heat (145-150 degrees), for about 3 hours, or until the sarmales are cooked.
We try them along the way, to see if the rice or the meat are cooked.

Towards the end, in the last 15 minutes, we leave them without a lid, and without the cabbage leaves on top, to brown nicely.
We serve the delicious sarmale in sour cabbage leaves, warm, with cream, polenta and hot pepper, or as everyone prefers.

Another option I recommend is this recipe Unroasted pork sarmale.


Sarmale in sour cabbage leaves

Sarmale in sour cabbage leaves stuffed with turkey breast, extremely tender and tasty, only good for holidays or special days.

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Free sarmale in sour summer leaves the charm of the holidays would no longer be the same. A portion of sarmale in sour cabbage leaves will wonderfully complete the picture of winter holidays or Easter holidays. There is no kitchen that does not prepare this dish so appreciated and known. The smell of boiled sarmales will cover the whole house and send you back to your childhood and long-standing traditions.

However, sarmale in sour cabbage leaves can be prepared all year round, not only for Christmas or Easter. A portion of sauerkraut with cream and polenta is always welcome.

You can fill the traditional sauerkraut with any kind of meat you want: pork, beef, mixture, turkey breast or chicken. It should be borne in mind that when choosing lean meat you add extra fat, usually oil when frying vegetables or smoking through sarmale. Also, if the cabbage is too salty, you have to leave it salted or adjust the amount of salt you will add to the rest of the food.


Put a little oil in a saucepan and cook the onion, add the rice and tomato paste and keep for about 5-7 minutes. Then mix well with the minced meat.

Add salt and pepper and other spices to taste.

Wash the cabbage with cold water, if it is too salty, leave it to soak in cold water. Cut the sarmale sheets. The meat is placed on cabbage leaves and wrapped to form sarmale.

In the pan in which the sarmales are to be placed, put a few pieces of bacon and dill sticks, then put the finely chopped cabbage and then place the sarmales in the pan.

In order for the cabbage to boil very well, the sarmales are boiled for 60 minutes (the first 40 minutes after boiling are boiled over medium heat, and the next 20 minutes over low heat).

After 60 minutes of cooking, it is recommended that the stuffed cabbage be placed in the hot oven to get a reddish appearance.

Sarmales with sour cabbage and meat are served with sour cream and hot peppers.


Recipe: Sarmale in pickled or sour cabbage leaves

When you want to make sauerkraut in sauerkraut (or sour cabbage, as it is also called in Banat), I give you a piece of advice: when choosing your cabbage from the market, choose the one with the thin leaf. The best is the cabbage which has a yellow to even greenish color.

This time, I took the cabbage from Billa (it was packed in a plastic bag), and it was excellent.

Put the cabbage in cold water for a few hours, at & # 8220desalt & # 8221. Then take leaf by leaf and cut to the desired size. From each leaf, cut the stalks, the hard ends of the leaf. Then, if you want smaller cabbages, make small leaves. But to have them prepared in advance, to be easier when you pack the sarmales.

In addition to the cabbage head, you also need:

  • 1 kg of minced meat (I took a mixture of pork and beef)
  • 2 cups rice
  • a large onion
  • 2 eggs
  • salt
  • pepper
  • 2 strands of smoked sausage
  • a piece of smoked rib (or ladder)

Cut the onion into scales and harden a little. Mix the meat with the rice, then add the hardened onions and mix. Add the raw eggs, then season with salt and pepper. Be careful not to add too much salt, because it's also salted cabbage.

Once you have finished the composition, you can move on to the package. Take the leaf in your left hand, place the filling, fold the bottom of the leaf over the meat, then roll the leaf and the other end is & # 8220stead & # 8221 with your finger so that the composition does not comes out of the leaf.

In a large pot, place the ends of the leaves on the bottom, along with other & # 8220rupt & # 8221 or cabbage scraps, so that the bottom of the pot is covered.

Then put the smoked ribs, then a row of sarmale, then a row of sausage, cut into pieces. Then put the rest of the sarmale.

Put water in the pot until it reaches the last row of sarmale, but do not cover it.

Place a plate with the bottom up, and place a large cup (or mug, as I put it) with water on the plate. It's a secret from Maramures. Thus, the sarmales boil better.


Romanian cabbage rolls in cabbage leaves

Also, the size of the sarmales varies, generally depending on the size of the cabbage leaf. Sometimes they come out smaller, other times bigger. In the Argeş area, where I come from, the sarmaua grows a little bigger in Dobrogea, I also ate sarmale, which you eat from a mouthful. But in general, I noticed that if the cabbage leaf is thinner, the wire comes out smaller and the thicker sheets come out with bigger sarmales. In any case, the taste is wonderful and the Romanian, who loves habits, loves sarmales, regardless of their size or the way they are filled.


Traditional sarmale ingredients in sauerkraut leaves

  • 1 & # 8211 1.5 kg. pork (ready to grind or you can grind it yourself)
  • 1 & # 8211 1.5 kg. sauerkraut (or even a little more, depending on the quality of the leaves)
  • 2 & # 8211 3 onions
  • 50 ml. of oil
  • 150 ml. of rice (a cup), preferably from the one with the round grain, richer in starch
  • 150 ml. warm water
  • 1 bunch of green dill
  • 4-5 sprigs of thyme
  • 3 bay leaves
  • pieces of raw or smoked ribs (if it is smoked, it is good to desalt it beforehand, keeping it in cold water for a few hours)
  • 3-4 tablespoons of tomato broth, if the cabbage is not too sour

Method of preparation

I will continue to invite you to watch the video below, but I would like to insist on some small details: