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Fasting sarmale with rice and flax seeds

Fasting sarmale with rice and flax seeds


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I put the cabbage in cold water, opening the leaves. I cleaned the vegetables, so I cut the onion into small pieces with a knife and I grate the roots. I put the wok on the fire with 100 ml of oil, I added the vegetables to the heat, leaving them for about 10 minutes, I also put the flax seeds to fry for 5 minutes, then I added the rice (washed well) with a little water. I put salt, pepper, chopped parsley and when the water evaporated I put it aside and started to slice the cabbage leaves so that in each sheet I put a spoonful of the composition (rice-vegetables).

I boiled the stuffed cabbage in the Romanian bowl, putting a handful of chopped cabbage on the bottom of the bowl, over it I put the bay leaves, peppercorns and 50 ml of oil, then I placed the stuffed cabbage and over them I put the chopped cabbage again.

In the wok in which I had the sarmale composition I put the tomato juice and a little water with a little thyme and when it boiled I put over the sarmale which I then covered and put in the oven for 3-4 hours visiting them from time to time.

Good appetite


Sarmale with rice in beet leaves

Greek sarmalute, with creamy and flavorful filling.

Although in Thessaloniki where I ate the best dolmades they used vine leaves, I prefer beet leaves, they seem finer and tastier. The filling is delicious. It is sweet from the large amount of onion used (equal to that of rice), flavored from so many greens and creamy from the type of rice (Camolino, a round grain rice, large and white, which when boiled becomes fluffy and a little sticky ) and the best quality olive oil (do not reduce the quantity, the filling will be dry). These are my little secrets for Greek-style appetizers.


Wash the sour cabbages 2-3 times in cold water and unwrap the sheets nicely to have them for packing the sarmales. Peel an onion, wash and chop finely.

Put oil and water in a saucepan and leave on the fire until it starts to boil.

Add the chopped onion, celery and grated carrots on a small grater, then let them soften, then add the chosen rice and washed beforehand, if necessary, add a little water and let it simmer for a few minutes.

Turn off the heat, leave for 10-15 minutes, until the rice is slightly swollen, then add the parsley and dill (finely chopped), 2 tablespoons of tapioca pearls (this binds the composition as well as the eggs), the almonds and the core from 10 nuts (after grinding), 2 tablespoons tomato broth, 1 teaspoon thyme and salt to taste.

Then begins the operation of packing the sarmales: choose the leaves from pickled cabbage leaves (or scalded sweet) and prepare them as wide as a well-spread palm, portion them for 80-90 sarmales. After that, neither very small nor very large sarmales are wrapped, which are to be arranged in the pan for boiling.


The secret of fasting stuffing

The most important secret for some delicious fasting sarmale is onions. It is one of the basic ingredients in the preparation of sarmales. It is the onion that gives them flavor and sweetness. The secret to a perfectly hardened onion is to fry it until it becomes transparent, and then add a quarter glass of water and let it boil a little. To give a good taste to the rice, you can add it next to the boiling onion.


Lent sarmale with pumpkin seeds

We are fasting for Easter and the craving for sarmale must be satisfied from time to time. For those who are vegetarians the recipe can be included in the Easter menu!

200 g ground pumpkin seeds

100 g of boiled soybeans

olive oil enough to bind the composition

thyme, pepper and pink Himalayan salt

During cooking add 1 tablespoon of salt. Taste the sarmales after 1 hour and 15 minutes of cooking to see at what stage the rice and cabbage leaf were cooked. If you still need it, add salt at the end. If the cabbage is not cooked, leave it on the fire until it becomes easy to break.

Great appetite and I am waiting for marriage proposals! Who comes with the most LIKES and SHARE has higher chances: D!

I am waiting for the girls at practical nutrition workshops I Love And Cook: Energy on a plate!


Fasting cabbage in pickled cabbage leaves Sarmalute vegetarian

This recipe for fasting sauerkraut in pickled cabbage leaves is a traditional Romanian recipe, made vegan and healthy! These vegetarian sarmale have the perfect rice-mushroom ratio, so that they have an ideal fleshy texture.


Sarmale with nuts and seeds

We prepare the sauerkraut for the cabbage rolls, we choose each leaf and we cut the stalks.

For the filling: cleaned and finely chopped onion, heat it in oil, add the washed and drained rice, over the hardened onion and leave until the rice becomes a little transparent.
We turn the composition in a bowl, we add the nut given by the robot, but we do not grind it very finely as for cakes, but we leave it a little bigger, the pumpkin seeds and the sunflower seeds. Add salt and pepper to taste, mix until all ingredients are incorporated and fill the cabbage leaves with this composition, until we form sarmale.
Put them in the pan in which I put finely chopped sauerkraut on the bottom of the bowl, I put the stuffed cabbage, I added the finely chopped cabbage, then I put the water to pass through the stuffed cabbage, I sprinkled on top with a little olive oil and I fire until they have boiled. We served them with sour cream.


Sarmale with walnuts

Cabbage is prepared as for ordinary cabbage rolls.
Put the walnuts in the oven until golden brown, then add them
in a clean napkin and crush with a bottle or
facaletul.
Finely chop the onion and brown in oil with
well washed rice.
When the onion changes color, add the spices and
the salt.
Remove the pan from the heat and leave to cool.
Put walnuts in the composition of onions, spices and
rice.
It is taken from the composition with a spoon, as many quantities as possible
fits on the cabbage leaf, rolling carefully.
It is a more delicate operation because of the composition
it is not related, as in the case of the composition of
meat rolled in cabbage leaves.
Pour oil on the bottom of the pot in which they will boil
sarmalele.

Arrange a layer of chopped sauerkraut.

Then arrange the sarmales.

A layer of cabbage is spread over the sarmales
chopped, and put 1-2 cabbage leaves everywhere.
Put water until everything is covered, and place the pot on the stove, at the right heat.

From time to time it will foam and the vessel will move with
energetic movements.
When the stuffing starts to fall, heat the oven and
put the dish in the oven at the right heat.

From time to time, take the dish out of the oven
drain some of the juice from the bowl, the juice will be
returned over the cabbage on top.
When the sarmales are almost ready, take out about one
Polish from the juice.
In the removed juice, dissolve 2-3 tablespoons of broth, it will
match the salt and pour over the sarmales,
taking care as before, the cabbage leaves that were
put on top to be removed.
Place the dish in the oven again, where it will sit until
when the sarmales will decrease.
Serve with finely chopped parsley on top, sour cream and hot peppers.
A red wine is recommended. Possibly from Cocos Monastery :)


Steps

I hardened the onion in three tablespoons of oil and a little salt. When the onion is shiny, add the sliced ​​carrot and diced pepper. Mix lightly and let the vegetables and oil harden to a yellow color.
I will respect the ratio of 1 to 4, that is, I will prepare a cup of rice and four cups of water.
In the bowl with vegetables I put four and a half cups of water because I will let it boil for 2-3 minutes and the liquid will drop then I put the rice and let it simmer.
If you have canned mushrooms, drain the juice and cut them into small pieces, I put fresh mushrooms that I cleaned, cut and sautéed a little in oil. I put them in rice and let them boil over low heat.
A finely chopped hot pepper and a little salt if necessary after tasting and the food is ready.


Sarmale with pumpkin seeds

Sarmale with pumpkin seeds from: pumpkin seeds, rice, onion, broth, oil, salt, spices, pepper, thyme, parsley, sauerkraut.

Ingredient:

  • 1/2 kg of peeled pumpkin seeds
  • 1 cup rice
  • 4-5 onions
  • 2 tablespoons broth
  • oil
  • salt
  • SPICES
  • pepper
  • thyme
  • parsley
  • 2 sauerkraut

Method of preparation:

Put the seeds through the mincer. Onion cut it into small pieces and fry it in oil. wash rice and you burn it well. Mix all this and add the broth and, to taste, salt, pepper, thyme, chopped green parsley.

You cabbage of the right size and boil them like any other cabbage. Among the rows of cabbage you can put cabbage finely chopped & # 8211 so they will get a special taste.

Sarmale baked in pumpkin

Sarmale cooked in pumpkin from: rice, mushrooms, carrots, onions, oil, sauerkraut, pepper, salt, nuts, raisins, parsley, tomato juice, wine, pumpkin. Ingredients: 1 cup rice 500 g mushrooms 2 carrots 2 onions 3 tablespoons oil 1 sauerkraut pepper salt 1 handful of ground walnuts 1 handful of raisins 1 bunch parsley 500 g […]

How to prepare Sarmale from sour cabbage and pork (VIDEO)

Sarmale from sour cabbage and pork: Ingredients: 2 large sour cabbage 750 g pork 4-5 tablespoons broth (150 g) 3 white onions 1 cup rice (4-5 tablespoons) 1 glass of wine (250 ml) 1 teaspoon ground black pepper dill seeds black peppercorns red peppercorns 3-4 leaves […]

Vegetarian sarmale with tomatoes, couscous and coriander

Vegetarian sarmale with tomatoes, couscous and coriander from: white cabbage, tomatoes, white wine, instant soup, breadcrumbs, sun-dried tomatoes, couscous, onion, garlic, olive oil, lemon peel, coriander seeds, cumin seeds, salt pepper. Ingredients: 1 large white cabbage 1 kg tomatoes 50 ml white wine 300 ml instant soup 50 g breadcrumbs 50 g dried tomatoes […]


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