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Sarmalute in stevia sheets

Sarmalute in stevia sheets


Dill, parsley, onion, finely chop and, together with rice, meat, thyme, salt and pepper, mix well.

Stevia is scalded in salted water.

The sarmalutes are formed and wrapped in stevia leaves, taking care that they break easily. The remaining leaves are placed on the bottom of the pot and the sarmalutes are well stuffed :) I got 28 sarmalutes.

For S.O.S fry the onion, add the grated celery, the tomato sauce and season.

Put a few sprigs of thyme, sauce and 1/2 cup of water over the cabbage rolls. Put in the oven for 2-3 hours.

Serve with sour cream. They are delicious!


Method of preparation. Buckwheat with stalks in stevia leaves

Crush the urda. Boil the rice in salted water. A bunch of onion and dill is finely chopped. Chop the other onion and cook in 25 g margarine. Add eggs, salt and pepper to taste. Mix well by hand until smooth. The stevia leaves are scalded. Be very careful, they must be left in scalded water very little, because otherwise they will break when packed.
Put a spoonful of filling in the middle of the leaf and roll it like regular sarmales. Place stevia leaves on the bottom of a pot and place the sauerkraut on top. Add the tomato juice and borscht. Fill with water, place a plate over them (so that they do not rise when cooked) and put them in the oven on low heat for about 30 minutes. Don't leave them too long because you risk breaking them.
When they are almost cooked, make the sauce separately as follows: Heat 25 g of margarine in a saucepan, add the flour and mix vigorously, then add the milk little by little, stirring constantly so as not to make lumps. Pour the sauce thus obtained over the sarmalute and bring to a boil. Serve hot with sour cream.


Sarmale in vine leaves

It's a spicy recipe, only good to praise, but I used the whole vine leaf, so I had a lot of huge sarmales. And not too chewy, but tasty, which I wish you too. Tasty I say. :)

Ingredient:

  • 1 kg minced meat mixture pork and beef, I had beef leg and pork shoulder
  • 100 & # 8211 125 g round grain rice
  • 4-5 medium onions
  • 1 carrot
  • 1-2 tablespoons tomato paste, about 70 g
  • 1 teaspoon with a pinch of salt
  • pepper, hot pepper flakes & # 8211 optional, dried thyme, dill, parsley (one more anemic link)
  • 200-250 ml of hot water for the partial cooking stage of rice
  • 400-500 ml of hot water for the stage in which we put the stuffed cabbage
  • 1/2 teaspoon coriander seeds
  • 2 was dafin
  • 250 & # 8211 350 ml tomato juice or tomato puree, depending on taste
  • optional, 150 & # 8211 250 ml borscht if you want to sour them a little, extra in addition to tomato sauce, or green crocodile juice, or lemon juice
  • vine leaves, stevia, lime, etc
  • optional, smoked, I used 60 g kaizer, more for flavor
  • 2-3 tablespoons oil

If we have fresh leaves, we scald them in hot water with a little salt. We immerse them in hot water, then pass them through a stream of cold water. If you have them from canned or brine, taste one and rinse under running cold water if they are too salty. If they still seem too strong, you can burn them too.

Mix the minced meat with the salt, pepper, thyme, dill and chopped parsley and hot pepper flakes. Let the composition settle.

Heat 2-3 tablespoons of oil in a pan. Finely chop the onion (I used an electric mincer) and temper it until it becomes slightly translucent, add a pinch of salt to this.

Add the finely chopped carrot or given through the small grater, I used the same electric mincer. Leave on the fire until soft.

We also put the tomato paste and harden the mixture.

Add the rice, turn it a little in the pan.

Now we put about 200 ml of hot water, maybe more if you consider it necessary, it also depends on the rice, and we leave it on the fire until the rice absorbs the liquid and is partially cooked. It is important to have enough liquid so that the rice grains can absorb the water before the meat coagulates around them and make a shield, no matter how much liquid we put in the cooking pot later.

Remove the pan from the heat and let the mixture cool before adding it over the minced meat.

Once cooled, mix everything and mix.

Next comes the meticulous part, in which we form the sarmales.

If you have patience, divide the leaf, if not, do as I do and you get a lot of stuffing. We cut the stems of the leaves.

For a whole leaf, I put a spoonful of filling, distributed in the shape of a small. :)

I rolled and stuffed the ends of the leaf.

The idea is that care must be taken with care and delicacy to keep the leaf intact.

In a frying pan, lightly brown the smoke, then put a cup of tomato juice, 2 sheets of flour, a few peppercorns and a few coriander.

I used the crock-pot pot, you use what suits you, the idea is to be a tall pot.

I greased the bottom of the pot with oil, placed a few vine leaves and sprinkled with the tomato sauce.

Between the layers, I put the smoked tomato sauce.

At the end of the high-commitment arrangement (don't judge me too harshly for what my sarmales look like), I poured 400 ml of hot water.

I put it for 4 hours in the slow cooker and then for another 2 in the oven at 160 degrees C.

In other variants: either for an hour on the stove, then in the oven, or directly in the oven, preferably over low heat, to cook slowly, to reduce the juice gradually and the boils not to disturb the work of art.

The sarmales are ready when the meat is done, the puffed rice and the soft vine leaf.


Recipe for fasting sarmale in stevia leaves - ingredients and preparation

Ingredient:

  • 4-5 bundles of stevia leaves (you have a few more leaves left, which you will put under the sarmale and above them)
  • A cup of rice
  • A carrot
  • 3 onions
  • 4-5 finely chopped mushrooms
  • 2-3 chopped prunes
  • 4-5 pieces chopped walnut kernels
  • 3 tablespoons sunflower oil
  • 300 milliliters of mashed tomatoes or broth
  • 500 milliliters of borscht with larch
  • A few sprigs of dill and parsley
  • Salt and pepper to taste

Method of preparation:

Peel and finely chop 2 onions. Heat the oil in a pan and pour the onion. Add a pinch of salt and let the onion harden for 1-2 minutes, over medium heat.

Meanwhile, peel the carrot and grate it, wash the rice and drain, chop the mushrooms, plums and walnut kernels. All this is put in the pan, over the hardened onion. Mix and quench everything with a cup of water.

Leave over medium heat until the rice is swollen, but not fully cooked. At the end, add the pepper and salt, add the chopped parsley and dill, mix and set the pan aside.

Meanwhile, put another pan on the fire in which you fry the third chopped onion. Pour the broth, stir and leave for another 2-3 minutes on the fire. This will be the sauce you will use between the layers of sarmale.

Wash the stevia leaves well, cut their stalks, then scald them for 30 seconds in hot water so that they roll easily. Take them out through a sieve to get rid of excess water.

Fill the stevia leaves with the mixture of rice, onion, carrot, mushroom, prunes, walnut kernels - one tablespoon of composition for each leaf.

Put a little oil in a Roman or yena bowl, high enough to fit all the sarmales. Form a "bed" of a few stevia leaves, then place a first neat layer of sarmale. Pour some of the onion broth mixture over the first layer, then continue to build the "fort" of the stuffed cabbage. To each new layer, add a little of the tomato sauce with onions.

Place the remaining chopped stevia leaves, the rest of the broth and possibly a little dried thyme over the last layer of sarmale. In order to boil the sarmales, pour enough borscht over them to cover them a little, but not to puddle in it.

Cover the dish with a lid or aluminum foil and place in the preheated oven. Leave the sarmales in the oven for 60 minutes at 170 degrees Celsius. The stevia leaves boil much faster than the cabbage leaf. Good appetite!


Goose stuffing in stevia leaves

400 g goose meat, without skin and bones * 2 medium onions, cleaned * 100 g of smoked ribs * & 12 cups of rice with round grain * A tablespoon of tomato paste * A tablespoon of sunflower oil * 20-24 of fresh stevia leaves * & frac12 cup of chicken soup, prepared with cube type concentrate * & frac12 cup of white, dry wine * A knife tip of thyme * A teaspoon of salt * & frac14 teaspoon of ground black pepper * & frac12 teaspoon of larch , chopped * & frac12 teaspoon of dill, chopped * & frac12 teaspoon of parsley, chopped

Method of preparation:

1 Chop the meat, along with the onion, in the mincer. Cut the ribs into slices. Boil the rice only halfway. In a pot with 2-3 cups of salted water, scald the stevia leaves, being very careful not to break, for 1-2 minutes. Remove them in a bowl of cold water to stop boiling.

2 Preheat the oven to 175 & degC. In a bowl, mix the meat, onion, tomato paste, thyme and spices. Remove the stems of the stevia leaves, place one leaf on the table, with the wider side facing you, then place a tablespoon of the filling on the sheet. Bend the edge from you, inwards, over the meat, then bend the side edges, also inwards. Then continue to roll the sarmaluta outwards.

3 Sprinkle o Delimano pan with a little oil, then place the ribs on the ribs, and build the sarmalutes over them. Pour the wine and chicken soup, then sprinkle with oil. Cover the pan and simmer for 35 minutes, then place in the oven, remove the lid and bake for 20-25 minutes, until the sausages are soft.


Recipe for fasting sarmale in stevia leaves - ingredients and preparation

Ingredient:

  • 4-5 bundles of stevia leaves (you have a few more leaves left, which you will put under the sarmale and above them)
  • A cup of rice
  • A carrot
  • 3 onions
  • 4-5 finely chopped mushrooms
  • 2-3 chopped prunes
  • 4-5 pieces chopped walnut kernels
  • 3 tablespoons sunflower oil
  • 300 milliliters of mashed tomatoes or broth
  • 500 milliliters of borscht with larch
  • A few sprigs of dill and parsley
  • Salt and pepper to taste

Method of preparation:

Peel and finely chop 2 onions. Heat the oil in a pan and pour the onion. Add a pinch of salt and let the onion harden for 1-2 minutes, over medium heat.

Meanwhile, peel the carrot and grate it, wash the rice and drain, chop the mushrooms, plums and walnut kernels. All this is put in the pan, over the hardened onion. Mix and quench everything with a cup of water.

Leave over medium heat until the rice is puffed, but not completely cooked. At the end, add the pepper and salt, add the chopped parsley and dill, mix and set the pan aside.

Meanwhile, put another pan on the fire in which you fry the third chopped onion. Pour the broth, stir and leave for another 2-3 minutes on the fire. This will be the sauce you will use between the layers of sarmale.

Wash the stevia leaves well, cut their stalks, then scald them for 30 seconds in hot water so that they roll easily. Take them out through a sieve to get rid of excess water.

Fill the stevia leaves with the mixture of rice, onion, carrot, mushroom, prunes, walnut kernels - one tablespoon of composition for each leaf.

Put a little oil in a Roman or yena bowl, high enough to fit all the sarmales. Form a "bed" of a few stevia leaves, then place a first neat layer of sarmale. Pour a part of the broth mixture with onions over the first layer, then continue to build the “fort” of the sarmales. To each new layer, add a little of the tomato sauce with onions.

Place the remaining chopped stevia leaves, the rest of the broth and possibly a little dried thyme over the last layer of sarmale. In order to boil the sarmales, pour enough borscht over them to cover them a little, but not to puddle in it.

Cover the dish with a lid or aluminum foil and place in the preheated oven. Leave the sarmales in the oven for 60 minutes at 170 degrees Celsius. The stevia leaves boil much faster than the cabbage leaf. Good appetite!


  • 1 kg of meat (pork, beef, mix & # 8230.de you like)
  • 150 g of rice
  • 2 onions
  • 500 ml tomato paste
  • 100 ml oil
  • 1 teaspoon and a half of salt
  • 1 teaspoon of paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
  • dill
  • Bay leaves
  • sprigs of thyme and dried dill

First, boil the beef leaves in boiled water with a little salt. Drain them and leave them to cool.

In a deep frying pan put a few tablespoons of olive oil and sauté the finely chopped onion for about 1-2 minutes (no more) then add the rice and sauté it until it becomes transparent (like risotto). Put 5- 6 tablespoons of tomato paste, leave a little and turn off the heat. Over this composition put the meat, salt, sprinkle with dill, thyme, paprika and pepper then mix well by hand until all the flavors intertwine.

We prepare the pot in which we will boil the sarmalele and we cover it with thyme sprigs, dry dill and we pour the remaining oil. We wrap the sarmalele and between the rows we put the tomato paste and bay leaves.

When we are done with all the sauerkraut, cover with water and simmer for about 2 hours. Serve hot with natural yogurt. Good job and good appetite!

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Goose stuffing in stevia leaves

400 g goose meat, without skin and bones * 2 medium onions, cleaned * 100 g of smoked ribs * & tailcoat12 glass of round grain rice * A tablespoon of tomato paste * A tablespoon of sunflower oil * 20-24 of fresh stevia leaves * & frac12 cup of chicken soup, prepared with cube type concentrate * & frac12 cup of white, dry wine * A knife tip of thyme * A teaspoon of salt * & frac14 teaspoon of ground black pepper * & frac12 teaspoon of larch , chopped * and frac12 teaspoon of dill, chopped * & frac12 teaspoon of parsley, chopped

Method of preparation:

1 Chop the meat, along with the onion, in the mincer. Cut the ribs into slices. Boil the rice only halfway. In a pot with 2-3 cups of salted water, scald the stevia leaves, being very careful not to break, for 1-2 minutes. Remove them in a bowl of cold water to stop boiling.

2 Preheat the oven to 175 & degC. In a bowl, mix the meat, onion, tomato paste, thyme and spices. Remove the stems of the stevia leaves, place one leaf on the table, with the wider side facing you, then place a tablespoon of the filling on the sheet. Bend the edge from you, inwards, over the meat, then bend the side edges, also inwards. Then continue to roll the sarmaluta outwards.

3 Sprinkle o Delimano pan with a little oil, then place the ribs on the ribs, and build the sarmalutes over them. Pour the wine and chicken soup, then sprinkle with oil. Cover the pan and simmer for 35 minutes, then place in the oven, remove the lid and bake for 20-25 minutes, until the sausages are soft.


Recipe for fasting sarmale in stevia leaves - ingredients and preparation

Ingredient:

  • 4-5 bundles of stevia leaves (you have a few more leaves left, which you will put under the sarmale and above them)
  • A cup of rice
  • A carrot
  • 3 onions
  • 4-5 finely chopped mushrooms
  • 2-3 chopped prunes
  • 4-5 pieces chopped walnut kernels
  • 3 tablespoons sunflower oil
  • 300 milliliters of mashed tomatoes or broth
  • 500 milliliters of borscht with larch
  • A few sprigs of dill and parsley
  • Salt and pepper to taste

Method of preparation:

Peel and finely chop 2 onions. Heat the oil in a pan and pour the onion. Add a pinch of salt and let the onion harden for 1-2 minutes, over medium heat.

Meanwhile, peel the carrot and grate it, wash the rice and drain, chop the mushrooms, plums and walnut kernels. All this is put in the pan, over the hardened onion. Mix and quench everything with a cup of water.

Leave over medium heat until the rice is puffed, but not completely cooked. At the end, add the pepper and salt, add the chopped parsley and dill, mix and set the pan aside.

Meanwhile, put another pan on the fire in which you fry the third chopped onion. Pour the broth, stir and leave for another 2-3 minutes on the fire. This will be the sauce you will use between the layers of sarmale.

Wash the stevia leaves well, cut their stalks, then scald them for 30 seconds in hot water so that they roll easily. Take them out through a sieve to get rid of excess water.

Fill the stevia leaves with the mixture of rice, onion, carrot, mushroom, prunes, walnut kernels - one tablespoon of composition for each leaf.

Put a little oil in a Roman or yena bowl, high enough to fit all the sarmales. Form a "bed" of a few stevia leaves, then place a first neat layer of sarmale. Pour a part of the broth mixture with onions over the first layer, then continue to build the “fort” of the sarmales. To each new layer, add a little of the tomato sauce with onions.

Place the remaining chopped stevia leaves, the rest of the broth and possibly a little dried thyme over the last layer of sarmale. In order to boil the sarmales, pour enough borscht over them to cover them a little, but not to puddle in it.

Cover the dish with a lid or aluminum foil and place in the preheated oven. Leave the sarmales in the oven for 60 minutes at 170 degrees Celsius. The stevia leaves boil much faster than the cabbage leaf. Good appetite!


Vegetarian sarmale & icircn stevia leaves

Necessary ingredients:

- 500 grams of stevia leaves

- half a kilogram of rice

Method of preparation:

    Scald the stevia leaves to soften them with salt water.


Method of preparation

Burn a little, not a lot, because then the stevia leaves soften too much. The rib is cut from them, from a leaf managing to fill 2 sarmale.

The meat together with the smoked neck and onion, all finely chopped with the meat grinder, cook for 1 minute, in 2-3 tablespoons of oil to develop its flavor. Over the mince add the washed and drained rice, a little salt, a teaspoon of pepper, paprika and 1 dl cold water, which is beaten well to make the mince tender. The stevia sheet, after taking the rib, is placed on a wooden board because it is very tender, put a teaspoon of chopped placed on the width of the leaf, so that it remains at one end and the other of the chopped, free leaf of 1 cm. Turn the leaf to one end, over the chop and start rolling from the longer end, until the whole leaf is wrapped, then insert the narrow end that remained free, inside. In this way, the sarmales are not boiled. When the sarmales are ready, place them in the pot. On the bottom of the pot, place sorrel leaves, and on top of the stuffed cabbage, and cook for about an hour.

Over them, put cold water with salt to boil.

Lamb meat with rosemary quickly marinated with Food Saver

Mix the ingredients prepared for marinating and grease the piece of lamb with them.

Home baton

Grease the pan with a little butter. Mix 250 g of milk powder with 100 g of cocoa. Boil 150 ml of water with


Video: SARMALE. LA CUPTOR CU FRUNZE DE VITA DE VIE SI VARZA MURATA