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Sarmalute with smoked neck

Sarmalute with smoked neck

Cut the onion into small pieces and put it in a 4-5lg of oil, chewing so that it doesn't burn. Add the pepper paste and after the onion has softened, take it off the heat. We clean the rice and wash it in about 6 waters. Add the minced meat over the onion, add the drained rice, salt, pepper to taste and the paprika. Mix well.

We keep the cabbage leaves a little in cold water so that salt and sourness come out of them if they are very sour. Then squeeze the water, cut the heart into leaves and prepare the wrapped sarmales.

The smoked neck being raw, I boiled it before separately in a pot until it was half done. I cut the pickled cabbage and green cabbage. After I finished packing the 61 sarmalute (that's how many came out) I started to put them in the pot.

At the bottom of the pot I sprinkled chopped sauerkraut, then a row of cabbage rolls, I cut the nape in four and put 2 pieces in a row, green cabbage cut and so on until I finished. On top I sprinkled chopped sauerkraut and put the water in which the neck boiled and filled with water. It is boiled to smell good on Christmas Eve.

I wish you good luck and Happy Holidays!


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Ingredient: corn, butter, salt.
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Traditional sarmalute

Wash the cabbage, clean the spine and choose the cabbage rolls. The rest of the cabbage is finely chopped and placed on the bottom of the pot together with the dried dill. The two onions are cleaned, washed, finely chopped and fried in oil. Add the rice, broth and leave it on the fire for 2-3 minutes, then let it cool. Meanwhile, the pork and smoked pork neck are passed through the mincer.

After the composition has cooled, add the minced meat, thyme, pepper, salt to taste and mix well.

Spread the pieces of cabbage leaves on the table, put a tablespoon of the composition on the width of the leaf, towards one of the ends. Fold the short end over the filling, bring the side end over it, then continue rolling along it to the other end of the leaf, after which the free end is inserted into the roll to close it. When all the sarmales are ready, if there are any leaves left, chop them finely.

Put the stuffed cabbage in a pot lined with finely chopped cabbage, add the tomato juice, bay leaves and pepper. Pour enough boiling water to cover them, cover and simmer over medium heat until boiling, then reduce heat.

The sarmales are then placed in the oven at 170 degrees, until they turn brown, and the remaining amount of liquid is the desired one.

Now that you've reached the most fun part of the recipe for traditional sarmalute, you can enjoy it quietly alone or with your loved ones! Good appetite!


Stuffed

Sarmalele is perhaps the most famous Romanian food and the most appreciated. The recipe below is the one I have been making for years, I learned it from my grandmother and I assure you that it is very tasty. They can be made with both sauerkraut and sweet cabbage. Personally, I prefer the ones with sauerkraut, but this time I made them with sweet cabbage.

Ingredients (from 50 kg of meat come out about 50-52 sarmale)

  • 1 larger stuffed cabbage
  • approx. 1 kg of minced pork & beef mixture (you can only use minced pork meat)
  • 1 carrot
  • 1 onion
  • 4-5 tablespoons of rice (normally put a cup of rice per 1 kg of meat but I prefer less rice and more meat)
  • 400 gr smoked ribs (you can use smoked tails, fork bones or smoked sticks)
  • 200 ml broth
  • salt, pepper, paprika, thyme, bay leaves, oil

Grate the carrot and finely chop the onion. Cook over low heat in a few tablespoons of oil and then add the rice, stirring constantly until it begins to swell. Put the mixture over the minced meat, add salt, pepper, paprika and a crushed bay leaf. Add a little broth or water about 100ml. The composition should be a little softer, otherwise the stuffing will be a bit dry. Stir and let it sit for a while.

Put a large pot to boil and when the water boils add a little salt and a tablespoon of vinegar. Put the cabbage and let it cook.

You will see that the leaves begin to unfold one by one, take them out in a strainer and let them drain. Then cut them in two or three, remove the rib from the middle and put the meat composition on one half of the leaf, roll tightly and press the ends lightly with your index finger (I also put pictures, I hope it will be easier to understand).


The remaining cabbage is finely chopped. After we have finished making the sarmalelas, we put a little oil on the bottom of the pot in which we are going to boil them and the ribs removed from the leaves.
Place the sarmalelas nicely next to each other, add a little thyme, then a few slices of ribs and another layer of sarmale.

We also add 2-3 bay leaves. Repeat the operation until the pot is full.

I put some stuffed peppers in the middle of the pot because I didn't have any more cabbage leaves. If you run out of pepper and pepper, freeze the meat and then use it in other dishes such as meatballs.


When we reach the last layer of cabbage rolls, put a row of chopped cabbage and then add water to 3/4 of the pot. I put slices of tomatoes on top and 2 hot peppers.

Bring to a boil over low heat for about an hour and a half. The heat should be kept to a minimum. Then add the broth and put them in the oven without a lid for an hour. Beware of fire, it must be kept to a minimum.

We taste to see if they are ready and serve them hot with sour cream and hot peppers.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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Sarmalute in beef leaves

A popular alternative to sauerkraut in cabbage leaves, with the same tasty composition of pork and beef that makes them undeniable at meals with loved ones.

Ingredient: pork pulp, beef pulp, rice, tomato paste, onion, vine leaf, thyme, spices.
Weight: (choose below)

A popular alternative to sauerkraut in cabbage leaves, with the same tasty composition of pork and beef that makes them undeniable at meals with loved ones.

Ingredient: pork pulp, beef pulp, rice, tomato paste, onion, vine leaf, thyme, spices.
Weight: (choose below)

Other goodies

Turkey Piri Piri

Piri Piri turkey is prepared according to our own recipe in which we use fresh turkey breast and red kapia pepper, to which we offer an authentic spicy taste with peperoncino, bringing everything together with a tomato paste sauce.

Ingredient: turkey breast, red kapia pepper, onion, garlic, lemon, chili pepper, tomato paste, butter, salt, spices.
Allergens: celery, butter.
Weight: (choose below)

Polenta

A traditional and creamy garnish thanks to the abundant butter, which goes well with a lot of goodies, from vegetable stews to pork, chicken or turkey dishes. How do you prefer it?

Ingredient: corn, butter, salt.
Allergens: butter.
Weight: (choose below)

Chicken soup with dumplings

Fluffy dumplings, along with fresh chicken and tasty vegetables that combine their flavors in the perfect taste of childhood.

Ingredient:
chicken breast, semolina, eggs, onions, kapia peppers, bell peppers, carrots, salt, spices.
Allergens: celery, eggs, gluten.
Weight: (choose weight)

Fruit cake without sugar

Ingredient: strawberries, berries, natural whipped cream, flour, eggs, stevia sweetener.
Allergens: flour (gluten), eggs
Weight: (choose below)

Lasagna

A classic Italian dish, to everyone's liking, cooked in the oven following the step-by-step recipe from layers of fresh minced meat, with tomato sauce and creamy Bechamel sauce.

Ingredient: beef, pork, pasta, parmesan, mozzarella, butter, milk, fresh basil, nutmeg, tomato juice, onion, flour, carrot, celery, garlic, salt, spices.
Allergens: celery, milk (lactose), eggs, flour (gluten). May contain traces of mustard and soy.
Weight: (choose below)

Brasov steak

Baked dish according to an old traditional recipe, made from tender pork tenderloin with browned potatoes and onion strips that perfectly balance the flavors on the plate.

Ingredient: pork tenderloin, potatoes, onions, garlic, butter, sweet chilli, green parsley, spices.
Allergens: butter (lactose).
Weight: (choose below)

Beef soup

The tender beef meat comes with an aroma you can't confuse, and the potatoes, peppers, carrots, peas and green beans are tastefully balanced in the soup from the third place in the top of the most ordered!

Ingredient:
beef pulp, potatoes, onions, bell peppers, kapia peppers, carrots, celery, tomato paste, borscht, peas, green beans, larch, salt, spices.
Allergens: wheat bran (gluten), celery.

Weight: (choose below)

Baked aubergines

An Italian recipe that brings you the taste of summer on a plate, with eggplant, tomatoes and garlic in the oven, au gratin with a mixture of mozzarella and cheddar cheese that no one will be able to resist.

Ingredient: eggplant, tomatoes, garlic, mozzarella, cheddar cheese, fresh basil, parsley, salt, spices.
Allergens: milk.
Weight: (choose below)

You might like it too.

Parsley puree

Ingredient: parsnips, potatoes, milk, butter, spices.
Allergens: milk
Weight: (choose below)

Polenta

A traditional and creamy garnish thanks to the abundant butter, which goes well with a lot of goodies, from vegetable stews to pork, chicken or turkey dishes. How do you prefer it?

Ingredient: corn, butter, salt.
Allergens: butter.
Weight: (choose below)

Baked beans

Prepared at home, tasty and consistent, with a balanced aroma of spices mixed in the right amount. The same traditional but smokeless dish, perfect for a day of fasting.

Ingredient: beans, onions, garlic, tomato paste, bell peppers, bay leaves, tarragon, salt, spices.
Weight: (choose below)

Vegetable Pots

A mixture of vegetables full of vitamins in a light but filling dish, ideal to serve as a side dish or main course for those who are fasting or vegetarian.

Ingredient: zucchini, tomatoes, carrots, kapia peppers, bell peppers, onions, tomato paste, garlic, bay leaves, salt, spices.
Weight: (choose below)

Potato stew

Among the favorites of many, the fresh potato stew is prepared in tomato sauce, and the onion, garlic and thyme give it a special flavor.

Ingredient: potatoes, onions, garlic, tomato paste, bay leaves, thyme, salt, spices.
Weight: (choose below)

Pilaf with mushrooms

Loved equally by the little ones and the big ones, the creamy pilaf comes with Champignon mushrooms and other fresh sauteed and spiced vegetables, in a mixture of tastes that will perfectly complement the aroma of any goodness you serve with.

Ingredient: rice, fresh mushrooms, onion, carrot, bell pepper, kapia pepper, salt, spices.
Weight: (choose below)

Eating green beans

A light, vegetarian but tasty dish, with green beans and other fresh vegetables cooked as much as necessary in a tomato paste sauce, just like at home.

Ingredient: green beans, onions, carrots, garlic, tomato paste, bell peppers, kapia peppers, dill, salt, spices.
Weight: (choose below)

Mashed potatoes

A classic recipe, made from fresh potatoes, mashed and mixed with milk and butter, in a creamy and velvety puree, loved by everyone.

Ingredient: potatoes, milk, butter, salt, spices.
Allergens: milk.
Weight: (choose below)

Rustic potatoes

They can be added to the table as a side dish next to a meat dish or they can be enjoyed as a main course: baked potatoes with onions and smoked meat will be to everyone's taste!

Ingredient: potatoes, onions, smoked pork neck, parsley, salt, spices.
Weight: (choose below)

Premium Club Plus +

Join Premium Club Plus + and enjoy exclusive gifts, discount vouchers and many other surprises. Free registration!