Finely chop the onion and soak in oil.
when it is half soaked put the carrot given on the large grater. when it is soaked and put the given mushrooms on the mincer, the red pepper
and tomato paste. turn a few more times and set aside the composition.
the rice is washed well in 2.3 waters and left for 10 minutes in hot water after which it is drained.
the rice is mixed with the carrot onion composition and the rest, add chopped green parsley, vegetable stew, vegeta, pepper and flour. mix all these ingredients well.
the cabbage (I had pickles) is put the day before in the evening in warm water, the water changing twice so that the leaf is not too salty.
make leaves and start to fold.
put a few leaves on the bottom of the clay pot, then place the sarmalute, put a few more leaves on top. put enough water to cover and put the pot in the oven until the sarmalele are cooked.
Sarmale in a clay pot
1 kg white onion ,, 350 gr rice ,, 4 carrots ,, 1 bunch of parsley ,, 1 bunch of dill ,, 2 tablespoons bullion ,, 1 cup tomato juice ,, 1 teaspoon oregano ,, 1 teaspoon basil ,, 1 / 2 teaspoon thyme ,, 1 teaspoon white pepper ,, 1 tablespoon top vegeta spice ,, 2-3 bay leaves ,, 4-5 black peppercorns ,, 1 cup white wine ,, 1 cup oil ,, 1 large sauerkraut
Difficulty: low | Time: 1h
Sarmalute In Clay Pot
1. Put the cabbage in cold water in the evening (if necessary) and wash the rice and leave it in a bowl with cold water.
2. Chop the onion very finely, and put the carrots on a small grater. Heat the oil and cook the onion. When the onion is soft, add the carrot and cook. Add the chic rice and start to increase the grain, add a little water and leave it on the fire for a few minutes.
3. Turn off the heat and add the chopped greens, broth, spices (except peppercorns, bay leaf and wine).
4. Allow the composition to cool. Meanwhile, cut the cabbage into sheets suitable for sarmalute.
5. Chop the remaining stalks and cover the bottom of the bowl. Place a layer of sarmalute in the clay pot, 1 bay leaf, 2 peppercorns, and a layer of sarmalute, etc. Cover with the rest of the leaves, pour the wine, put the lid on and simmer for 1 hour and a half.
Sarmalutes, whether they are fasting or not, taste incredibly good if cooked in a clay pot. I recommend you try such a goodness. Remember to leave the clay pot in the water for half an hour before using it.
When not fasting, I use a mixture of minced meat: 300g beef, 200g pork (muscles only). And a few small pieces of smoked bacon among the layers of sauerkraut.
Fasting cabbage in pickled cabbage leaves
Fasting sarmales are made all year round, especially during fasting periods over the year. The secret of the tastiest fasting sarmale, however, is the abundant use of two main ingredients, namely onion and carrot, followed by rice and buckwheat. After you taste these fasting sarmale prepared according to this recipe, I assure you that you will want to cook it more often, and you will not even need mushrooms, breadcrumbs, beans, potatoes or other vegetables to give consistency to the filling.
Method of preparation:
Peel the cabbage leaves and carefully cut the thick ribs. We use sheets that are the right size, and the leaves on the surface, which are larger, can be cut to get about two or three sarmales. We will dip the sauerkraut leaves in a lot of cold water to eliminate excess salt and excessive sourness.
Carrot is cleaned, washed. The secret and consistency of the best fasting sarmale consists in this first ingredient that will become a homogeneous paste in sarmale and will bind the other ingredients nicely. It is not wrong to add a lot of carrots, you will not feel the deep taste in it, in addition it will give a beautiful color to the sarmales.
We put the carrot on the small grater so that it turns more easily into a paste by hardening and easy boiling.
Keep the onion in the freezer for 10 minutes so as not to burn the eyes when chopping, then remove it, peel it and wash it in cold water.
Chop the onion scales. Onions are the second basic ingredient of fragrant and tasty fasting sarmalutes.
Heat the oil in a saucepan or wok, then add the onion, sprinkle a pinch of salt over it so that it softens and does not burn. Let it simmer for 2-3 minutes.
When the onion has softened and become glassy, add the grated carrot, mix and let it soak for about 1-2 minutes to get a light taste of the carrot.
Then add about 20 ml of water and let the water evaporate by boiling over low heat, stirring occasionally in the composition. When it has evaporated, add water again and continue with another drop of water, letting the water evaporate each time, you will notice that the carrot becomes slightly puree.
After the carrot and onion have become a homogeneous paste we can add the rice, together with a cup of hot water.
Let it boil until the rice absorbs the water and the rice tastes half cooked.
If it doesn't feel half cooked, add a little more hot water and let it continue to boil so that it is absorbed by the rice and can be heard sizzling like fried, stirring constantly. When the composition runs out of liquid like a paste, turn off the heat.
Rinse the buckwheat in two or three waters, collect any black beans.
Add buckwheat to the carrot and onion mixture. You can put 50g of buckwheat at the beginning, if it is not noticed in the composition after mixing, add the rest. Buckwheat gives a good taste and color to sarmales similar to meat, given perhaps because it is rich in protein like meat. Buckwheat has a specific smell and taste, but in sarmale you will not feel its smell, it will give consistency like meat and you will not feel hungry after eating these fasting sarmalute. But being vegetable protein will be quickly digested by the body and easily and quickly transformed into energy needed during fasting or long diets.
Parsley and dill are cleaned, washed and finely chopped.
Season with a little salt because sauerkraut will leave enough salt in the filling, rice being the main ingredient that will absorb the salt from sauerkraut, then add pepper, thyme, a teaspoon of broth for color and taste, paprika and optionally smoked paprika , finely chopped dill and parsley.
Mix all the ingredients well and then let the filling take about 10 minutes to borrow its flavors.
Look how good the filling looks, I just refrained from eating it, it's very tasty at this stage.
While the filling is resting, finely chop the sauerkraut ribs that I initially set aside. It is preferable to use a pot with thicker walls or even a clay pot (if you want them cooked in the oven), and who even has a slow cooker pot (the cabbage will come out very well boiled in it).
Place the finely chopped cabbage on the bottom of the pot. Put a tablespoon of broth over the chopped cabbage and distribute it over its entire surface. Sprinkle a few peppercorns and bay leaves.
Now we can move on to filling the cabbage leaves with the previously prepared composition. Place a spoonful of the top of the composition on each sheet, roll the cabbage sheet, then stuff the ends inside.
On the bed of chopped cabbage we can start arranging the stuffed cabbage, vertically or horizontally. From the ingredients presented, I got 25 medium-sized sarmale.
Cover the sarmales with the rest of the chopped cabbage or if you have any cabbage leaves left you can spread them, add 2 tablespoons of broth or tomato juice and possibly bay leaves again.
Then pour hot water over the sarmale, enough to pass over them with 1-2 fingers, put the lid on and simmer. According to your preferences, you can also cook them in an electric oven, in a clay pot, because the cooking time is shorter. Usually, the sarmales are ready in two or three hours if we cook them on the stove.
We check the sarmales from time to time and add boiled water if necessary.
The sarmales are ready when the cabbage is soft and can be easily cut with a fork.
Lent sarmales are served hot with green parsley decoration and slices of bread.
According to your preferences, you can also serve them with hot polenta with hot green or pickled peppers.
They are delicious and consistent and keep their shape, no one will know that they are fasting sarmalute, they are so tasty and aromatic.