We wash the ghebele and boil them until the salt comes out of them.
Drain them, let them cool, finely chop them, and wash and chop the mushroom mushrooms.
Finely chop the peeled onion, peel the carrot through a small grater.
Heat the oil in a saucepan, simmer the onion for 5 minutes, then add the carrot.
Cut the green onion slices and place it over the mixture above.
Let them soften a little, add the tomato paste, leave for another 2 minutes and remove the pan from the heat.
In a bowl, pour the mixture of onions, mushrooms, sponges, donut paste with kapia and washed rice.
Finely chop the greens and add them over.
Season with salt, pepper, dried thyme.
We mix all this very well.
In a pot we put a little water with salt and borscht.
We put it on the fire and when it starts to boil, we pass the washed beef leaves for a few seconds.
We then place them in a bowl and let them cool a bit.
We fold the sausages, (I leave you a link, with a video, with a method of folding the sausages: https://www.youtube.com/watch?v=pZejTRl0PPQ) we place some leaves on the bottom of the clay pot, a sprig of green dill, then the sarmalutes. The clay pot, before using it, I keep it with water for a few hours.
Put the tomato juice on top, place a few leaves again and cover with water.
We put the lid on, put them in the oven, which we turn on and set a suitable temperature.
Leave the sarmalute in the oven for about 3-4 hours until they are cooked.
When they are ready, take them out to cool a little, then serve.
I am a great goodness!
Sarmalute in fasting beef leaves
Wash the vine leaves well to desalinate and scald, then chop finely, as well as dill. Tomatoes are cut into small pieces.
Method of preparation sarmalute in fasting beef leaves
Saute green onions, add rice, green dill, tomatoes and raisins. Add 2 and a half liters of water. Mix well and put in the oven. When it is ready to boil, leave it to cool and wrap the cabbage rolls in vine leaves.
Then place in a suitable bowl, add the broth, ketchup and 500 ml of water. Place the dish in the oven and cook for about 30 minutes.
The sauerkraut can be served both hot and cold.
Fasting sarmalute (in beef sheets)
Method of preparation: remove the beef leaves from the jar and put in hot water. Chop the onion in a little oil, add the chopped mushrooms and cook together until the juice decreases. Add a little water and well-washed rice.
Put 2 tablespoons of tomatoes in the broth, place the lid on and simmer for a few minutes. Remove the pan from the heat, add chopped parsley and allow the composition to cool.
Now the work begins & # 8230. If you don't have patience, you can make cabbage rolls with cabbage leaves.
Put beef leaves on the bottom of a pan and arrange the sauerkraut,
pour the rest of the tomatoes in the broth, cover with beef leaves and fill with water.
Put the pan to boil over low heat until the sausages are ready. If necessary, add cy broth or water. Serve with sour cream.
Sarmale recipe for fasting pumpkin with beef leaves
- 200 grams of raw pumpkin grated (or finely chopped)
- 1 onion
- 150 grams of rice
- 2-3 tablespoons mixture of finely chopped roots (carrot, parsnip, celery)
- 1 finely chopped red bell pepper
- 1 canned red Sun Food cubes (mashed well)
- salt pepper)
- 1 teaspoon dried thyme powder
- 1 tablespoon oil
Fasting sarmale in vine leaves
Peel an onion, a carrot, a parsley and a celery and cut into cubes.
All are hardened with a little oil.
Add a glass of rice and cook the mixture for about 15 minutes.
Peel a squash, grate it and squeeze the juice.
After all is well hardened, add 2 tablespoons of broth and simmer for about 10 minutes, stirring constantly, without adding water as the mushrooms will leave juice (or if you use canned mushrooms, add 1 glass of water).
Now add salt, pepper, finely chopped parsley and dill, all to taste.
Allow to cool for about 30 minutes, covering the pot with a lid.
Scald the vine leaves for 5 minutes: put the water to boil in a pot, when it starts to boil, add the vine leaves and let it boil for a few minutes.
Start the process of wrapping the sarmales: take a tablespoon of the mixture, place it on a vine leaf and then roll the vine so that it covers the entire portion of the mixture and squeeze the vine leaves from side to side for to prevent the development of the sarmales (in order to prevent the mixture contained inside the vine leaf from coming out both during and after boiling).
On the bottom of a saucepan, a bed of dried dill sticks is formed, over which the sarmales are placed.
Mix 2 tablespoons of broth in water and add over the sarmale to cover them.
Cover the pot with a lid and place in the oven for 45 minutes.
It can be served with polenta and hot peppers.
f good I did now. They are great.
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Peel an onion and finely chop.
Heat the oil, add the onion and fry a little until it becomes glassy.
Add the rest of the finely chopped vegetables, stirring constantly, so that they do not stick to the bottom (2 min). Add the rice and mix (stir on the fire for another 1-2 minutes).
Add half the amount of mashed tomatoes and a little water to cover the entire composition is left to boil, over low heat, until the rice reaches the consistency of the tooth and has absorbed the liquid almost completely (possibly, if necessary, during a little more water is added to the boil).
Add thyme, salt and pepper to taste, leave the composition to cool (during which time it will harden a little, because the rice swells).
For the fasting sarmales with pumpkin, prepare the beef leaves, carefully unwrapping them and rinsing them with cold water, then draining them in a sieve.
Place a teaspoon of pumpkin rice in a corner of the vine leaf with a teaspoon and roll it carefully. not to break.
After rolling the sarmales, they are placed in a bowl, covered with the remaining mashed tomatoes and possibly a little water.
Sarmalele are covered with the rest of the unused vine leaves, or those that were broken and could not be used for rolling Sarmalele can be boiled on fire / stove, over low heat, or in the oven
there is also the option of boiling them in slow cooker. It does not need to boil too long, because the composition has been pre-cooked before.
Fasting sarmale in beef leaves
Fasting sarmale in beef leaves from: beef leaves, rice, mushrooms, onions, mint, broth, tomatoes, oil, carrots, salt.
- 60 life leaves
- 300 g of rice
- 300 g dried mushrooms (or mushrooms)
- 4 medium onions
- 1 tablespoon dried mint, finely chopped
- 2 tablespoons broth
- 2-3 tomatoes
- 200 ml oil
- 2-3 carrots
- 1 tablespoon salt
Method of preparation:
Choose the rice grain by grain, wash it in 2-3 waters and let it sit in cold water. Wash the mushrooms, cut them into slices and fry them with the cleaned and chopped onion in half of the hot oil. If you use dried mushrooms, keep them in hot water for 2-3 hours, change the water and bring them to the boil, then drain them. sieve and chop them when they run out of water.
Wash the vine leaves, break their stalks, scald them in hot water until they change color. When the mushroom juice has dropped, add the well drained rice and the grated carrots. Stir with a wooden spoon and simmer for 10 minutes. Salt, to taste, and season with chopped mint.
Let cool. Homogenize the mixture after adding 1 tablespoon of broth. Place a tablespoon of the rice composition on the vine leaves and form the sarmales. You put them in a tall walled bowl, on the bottom of which you place a layer of tomato slices.
Cover with warm water, add the remaining oil, broth and cook for 1 hour on the stove and 1 hour in the oven.