New recipes

Cabbage


Bring the water to a boil with the vinegar, when it boils, put the hollowed cabbage, leave it until it softens, and then the leaves come off (I cut them in two or four)

Put the meat in a bowl, wash the rice and put it over the meat.

Chop the onion and put it in oil until golden, add the tomato paste, salt, pepper, thyme, dill, leave for another 5 minutes then let it cool and put it over the meat and rice.

Mix well and form the sauerkraut. I got 46: D

Put enough water to cover them and put on high heat until it boils and then turn on low heat and boil. When they are almost cooked, add the tomato juice and the magic borscht.


The joy of cooking

General considerations - advice and clarifications
When spring and summer pamper us with so many fresh, tender greens harvested from our forests we can prepare some very special sarmales because they have the quality of light food, very fragrant and tasty (not as we have been accustomed for years with sarmale traditional heavy, greasy).

That's why I suggest you prepare these delicious sarmale now.

These sarmales are prepared from a composition of fasting sarmales with or without mushrooms and are wrapped in horsetail, lime, horseradish, vine, stevia. It is important to use at least three types of leaves. A symphony of tastes that is complemented by aromatic spices, sweet cabbage and greens such as dill, larch, chopped celery and sprinkled over the layers of sarmale placed in the pan.

I also recommend that you buy and use burnt clay or glazed clay pots for boiling, which also have a lid and can be put in the oven. Such pots can be found at handicraft shops or at various traditional fairs where potters from Transylvania also come where such pots are used. & # 0160

Diet therapy - Food indications
The preparation is recommended for all ages. After a winter in which you have eaten traditional sarmale that are heavy, it is very good to give the body in summer and spring as many green plants as we have available in abundance in early spring and summer. The preparation is recommended even for those who have high cholesterol. People who have diabetes or those who are overweight will consume this dish within the limit of their daily diet using cold pressed oil and in small quantities.


PINE SEEDS (Sanobar) are edible seeds that come from about 20 species of pines around the world. The best known in Europe are the seeds of Pinus Pinea. Pine seeds have a nutty, buttery aroma with a discreet coniferous scent that gives them freshness. By frying, it intensifies its aroma. It is added to meat or fish dishes, salads and rice. Pine seeds are sold peeled and raw in supermarkets, health food stores and in Arab / Turkish butchers. They keep away from moisture because they rancid quickly.

LINTEA (Ades) is an annual leguminous plant, native to the Middle East whose seeds are edible. There are several varieties of lentils - the seeds differ both in terms of color (orange, green, dark green, brown) and the size and cooking time.

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For just 30 LEI get over 200 pages of illustrated recipes, practical tips and details about ingredients (including preparation methods).

For orders please contact us at (004) 0722 203 374 or using the Contact section


Fasting sauerkraut with rice and walnuts in vine leaves: ingredients, preparation

Ingredient:

  • 30-40 fresh vine leaves (or canned, in a jar)
  • 1 cup rice with sarmale, with round grain
  • half a cup of boiled chickpeas
  • a handful of ground walnut kernels
  • 3 tablespoons olive oil
  • 1 medium white onion, finely chopped
  • 2 cloves of garlic
  • 1 cinnamon powder
  • 1 curry powder (optional)
  • salt and freshly ground pepper to taste
  • lemon juice
  • 3 cups of water
  • 2 fresh tomatoes, finely chopped
  • 2-3 fresh mint leaves

Method of preparation:

Fry the onion in hot oil. Add the garlic, curry, cinnamon, chickpeas, walnut kernels, rice and mint and mix until you feel the flavors. Add 1 cup of water and simmer until the rice draws all the water and begins to penetrate.

Season the mixture with salt and pepper and leave to cool. The vine leaves are boiled in boiled water for 1-2 minutes.

Roll the sauerkraut, then place it neatly in a clay pot, on the bottom of which a little olive oil was put and a bed of vine leaves was made, which will keep the aroma.

Mix the lemon juice with the water and the tomatoes and pour over the sarmale.

Cover with a few vine leaves, put the lid on and bake at 170 degrees Celsius for 1-2 hours. Good appetite!


Sarmale as in Bucovina traditional recipe

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Description

Sarmale as in Bucovina traditional recipe Traditional recipes Suceava, BUCOVINA

Sarmalele, also called dumplings in the Bucovina area, have a certain specificity - they are small (not "crowded" as in other parts of the country), and are usually made in clay pots and in a roll (oven), over low heat. of wood. The unmistakable, absolutely delicious taste of Bucovina sarmales is due to the carefully chosen ingredients and, especially, to the quality of the meat and smoked bacon in the household, as well as to the preparation over low heat and in clay or tuci (cast iron) dishes.

  • Ingredients: 1 kg pork (or, mixed, 700 g pork and 300 g beef), 200 g smoked bacon (mandatory), 1 cup full of rice, 2 onions, 3 tablespoons tomato paste, a dill and parsley. , 1 tablespoon grated paprika, salt and pepper to taste (2 tablespoons grated salt and 1 teaspoon grated pepper), 2 sprigs of dried thyme and a few peppercorns, a little lard or oil for hardening, a few thin slices of homemade kaizer, 1 cup dry white wine or cabbage juice (optional), 1 larger sauerkraut with thin leaves.
  • Preparation: finely chop the onion and fry in lard or oil, and, when it becomes glassy, ​​quench it with a spoonful of tomato paste and mix a little, on the fire. Separately, the rice is washed well in 2 waters. The minced meat, over which is added smoked bacon cut into small cubes, mix with onions, rice, chopped greens, paprika, salt and pepper. Choose the cabbage leaves that are rinsed in cold water, in order to take them away from the salty taste, and in each leaf a spoonful of the previously obtained filling is placed and rolled. In a suitable deep pot, at the bottom of which a layer of chopped cabbage was placed, the rows of sarmale (dumplings) are placed, between them slipping the smoked slices (kaizer). Put the thyme sprigs and a few peppercorns on the last row of cabbage rolls, then cover with whole pickled cabbage leaves. Pour water as close as possible to the composition, and, according to taste, you can add a cup of cabbage juice or a cup of dry white wine, then place the pot to simmer. When the juice decreases (about 1 hour from the time of boiling), take the cabbage leaves on top and add the other 2 tablespoons of tomato paste, filling with hot water to cover the sarmales again. Cover everything again with cabbage leaves and let it boil, also over low heat, for about 2 more hours (at this stage, the pot of cabbage rolls can be left on the fire on the stove / stove or can be put in the oven). After the sarmale shell is tender and fragrant, they are ready.
  • How to serve: Bucovina sarmales are served hot, sprinkled with sour cream, along with hot polenta.

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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.


Goose sarmalute recipe (after Radu Anton Roman)

The goose sarmalute recipe (after Radu Anton Roman) is one of the most delicious traditional Romanian dishes.

& bdquoOut the way out of the fine, the meatballs ask for a red wine, not very bound and as such willing to be friends.

And I sometimes think of Rosul de Cotesti (a subjective preference, don't take into account), a dry and sticky wine, quite rare, which is true, for a while - because who is there to mix and match Feteasca Neagra , Cabernet Sauvignon and Merlot - but spectacularly delicate, and, in the good years, even irresistible.

It fits perfectly with these sarmalutes of great elegance, which would be dominated and even canceled by a wine too embossed. & Rdquo


Goose sarmalute recipe (after Radu Anton Roman)

The goose sarmalute recipe (after Radu Anton Roman) is one of the most delicious traditional Romanian dishes.

& bdquoOut the way out of the fine, the meatballs ask for a red wine, not very bound and as such willing to be friends.

And I sometimes think of Rosul de Cotesti (a subjective preference, do not take into account), a dry and sticky wine, quite rarely, which is true, for a while - because who stays to mix and match Feteasca Neagra , Cabernet Sauvignon and Merlot - but spectacularly delicate, and, in the good years, even irresistible.

It fits perfectly with these sarmalutes of great elegance, which would be dominated and even canceled by a wine too embossed. & Rdquo


PINE SEEDS (Sanobar) are edible seeds that come from about 20 species of pine trees around the world. The best known in Europe are the seeds of Pinus Pinea. Pine seeds have a nutty, buttery aroma with a discreet coniferous scent that gives them freshness. By frying, it intensifies its aroma. It is added to meat or fish dishes, salads and rice. Pine seeds are sold peeled and raw in supermarkets, health food stores and in Arab / Turkish butchers. They keep away from moisture because they rancid quickly.

LINTEA (Ades) is an annual leguminous plant, native to the Middle East whose seeds are edible. There are several varieties of lentils - the seeds differ both in terms of color (orange, green, dark green, brown) and the size and cooking time.

Order the book right now!

For just 30 LEI get over 200 pages of illustrated recipes, practical tips and details about ingredients (including preparation methods).

For orders please contact us at (004) 0722 203 374 or using the Contact section


Lamb sarmalute in lime leaf (non-bone recipe)

Sarmalute of lamb, & icircn linden leaves! Couldn't recipe more & bdquode season & rdquo like this! Sarmalute lamb, & icircn sweet spring! Because an old friend just called me & ndash & icircn the kitchen, my dear ones, only friends who know how to nibble a wire well & ndash have friends and she told me about her first book of recipes collected from the parts of the country where she left & icircn world, I couldn't help but ask you for some recipes for your lordship. Gina Bradea comes, on one thread, from the area of ​​the B & acircrlad hills, and on the other thread, from Dobrogea hercinică.

And in Italy, where she spent her life, she could not indulge in pasta and risotto, remaining a fan of cabbage rolls. Of the local sauerkraut, which he knows how to prepare according to about 7-8 recipes. & Icircntre them, and this, of sarmalute of lamb.

Not long ago, Gina published a book called & bdquoGood appetite. with Gina Bradea! & rdquo And I'm sorry you keep coming to me just reading it! Let's start cooking from it! For today, so, like a sick spring & ndash crazy, that is, that only & icircnflorit acc & acircmii & ndash we will cook from her book. Lamb chops & icircn tender linden leaf (because you just didn't want & icircn acacia leaf & acircm!). But it would be just as well to wrap this sarmau and & icircn stevia, spinach, horsetail or loboda, gulie leaves or even larch, because it's just about Moldavian sauerkraut, which become tiny-tiny-tiny! The women of the Roman village worked for hours on end to fill the cauldron or the big clay pot and to boil them in ovens or on the pirostrii!

Hey, lamb sarmalute & icircn linden leaves !? Now, at the beginning of May, the linden leaves are tender, young and only good for sarmale!
But let's not dwell too long - that Moldovans, you know, gentlemen, are good to talk about - and let's move on to the recipe in question.


Choosing and desalinating sour cabbage leaves

First I chose the cabbage leaves eligible for sarmale: that is, the larger and thinner ones. I put them aside in a large bowl of cold water and left them for a few minutes to lose some of their acreage and salt. Then I drained them well.