Sarmale - Romanian Cabbage Rolls Recipe
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Date: 2019-07-03
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Comments and reviews: 10
sweetyvan
My mother from Romania does only use beef meat because its tastier and we are Jewish (I am rather practising it) and the cabbage MUST not be fresh. This filling looks a bit too much, and dill is not necessary because there are several recipes (also with sweet cabbage, we use onions, oil, thyme, fresh chili-pepper and black pepper, salt and not that less tomato paste (it should be like 1-2 big spoons in the meat and about 2 spoons in the sauce filled with water to the top of a Roman pot. And we dont use that longcorned rice and of course not with sourcream (nobody eats it with sour cream ). And man, it is cooked in the OVEN It is very delicious
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My mother from Romania does only use beef meat because its tastier and we are Jewish (I am rather practising it) and the cabbage MUST not be fresh. This filling looks a bit too much, and dill is not necessary because there are several recipes (also with sweet cabbage, we use onions, oil, thyme, fresh chili-pepper and black pepper, salt and not that less tomato paste (it should be like 1-2 big spoons in the meat and about 2 spoons in the sauce filled with water to the top of a Roman pot. And we dont use that longcorned rice and of course not with sourcream (nobody eats it with sour cream ). And man, it is cooked in the OVEN It is very delicious
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zenobia costache
In familia mea avem cu totul o alta reteta. O sa las reteta aici: Ingrediente: ceapagrasime de porccarne de porcorezsarepipervarza muratabulionslaninamod de preparare: tocam ceapa orezul, carnea si grasimea, imediat dupa, punem sare si piper si apoi rulam continutul in foi de varza, exact ca in reteta dvs. Apoi le asezam in oala de tuci strat peste strat si printre sarmale punem si bucati de slanina, urmand ca deasupra sa punem bulionul. Oala plina cu sarmale va sta in jur de 2 ore pe foc. Ma bucur ca am vazut o reteta diferita, cred ca este ardeleneasca.
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In familia mea avem cu totul o alta reteta. O sa las reteta aici: Ingrediente: ceapagrasime de porccarne de porcorezsarepipervarza muratabulionslaninamod de preparare: tocam ceapa orezul, carnea si grasimea, imediat dupa, punem sare si piper si apoi rulam continutul in foi de varza, exact ca in reteta dvs. Apoi le asezam in oala de tuci strat peste strat si printre sarmale punem si bucati de slanina, urmand ca deasupra sa punem bulionul. Oala plina cu sarmale va sta in jur de 2 ore pe foc. Ma bucur ca am vazut o reteta diferita, cred ca este ardeleneasca.
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Vladimir Efimov
As an experienced and passionate amateur cook I advise anyone who tries to this recipe for the first time to add a little bit of water (about a tea cup) in the pot to prevent burning the bottom lair of cabbage, happens often if you don't have the proper kind of pot (observe how thick is the one used in the video. Alternatively you can cook this recipe in the oven using a ceramic or tempered glass pot for about 30 minutes, doesn't change the taste and is less likely to go wrong.
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As an experienced and passionate amateur cook I advise anyone who tries to this recipe for the first time to add a little bit of water (about a tea cup) in the pot to prevent burning the bottom lair of cabbage, happens often if you don't have the proper kind of pot (observe how thick is the one used in the video. Alternatively you can cook this recipe in the oven using a ceramic or tempered glass pot for about 30 minutes, doesn't change the taste and is less likely to go wrong.
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Darkkyful
To all the people who are butt hurt and keep arguing about the origin of this dish: it is turkish/arab in origin. It was part of the cuisine of the former Ottoman Empire. It became popular in Southern, Central or Eastern Europe, Balkans and all other countries who came into contact with the former Ottoman Empire during it's expansion through the Middle Age. Hence why the dish is present in so many cultures under different names, similar if not for some ingredients or contents.
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To all the people who are butt hurt and keep arguing about the origin of this dish: it is turkish/arab in origin. It was part of the cuisine of the former Ottoman Empire. It became popular in Southern, Central or Eastern Europe, Balkans and all other countries who came into contact with the former Ottoman Empire during it's expansion through the Middle Age. Hence why the dish is present in so many cultures under different names, similar if not for some ingredients or contents.
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NOTaVEGAN
My mom makes these with pickled cabbage and also grape leaves and no dill, although I've had them with dill before and absolutely loved it And she also makes them in the oven with alot less water and they are perfect My husband is American and it took him years to try it because he'd always say I know I won't like it. Finally, he did try it and was mad at himself for not trying it sooner He absolutely loves them
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My mom makes these with pickled cabbage and also grape leaves and no dill, although I've had them with dill before and absolutely loved it And she also makes them in the oven with alot less water and they are perfect My husband is American and it took him years to try it because he'd always say I know I won't like it. Finally, he did try it and was mad at himself for not trying it sooner He absolutely loves them
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Dave Kent
Here's another authentic way of making them, albeit different; this is from Transylvania: -the cabbage must be sour-no tomatoes of any kind-pork lard added to the meat-the meat is (very) finely chopped by knife, not ground -smoked ham to the pot-thyme, not dill-no paprika or anything red for that matter-boiled in sour cabbage juice This is how I like them, but there are many variations
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Here's another authentic way of making them, albeit different; this is from Transylvania: -the cabbage must be sour-no tomatoes of any kind-pork lard added to the meat-the meat is (very) finely chopped by knife, not ground -smoked ham to the pot-thyme, not dill-no paprika or anything red for that matter-boiled in sour cabbage juice This is how I like them, but there are many variations
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cristina teacu
Citind comentariile de mai jos am vazut ca sunteti romanca. Urmaresc canalul acesta de mai bine de un an, iubesc retele, modul in care sunt filmate si muzica rafinata, o placere sa gatesc ascultand-o. Am incercat multe retete si inca mai am tort de vanilie cu mascarpone si zmeura, delicios, racoros si nu foarte dulce. Multumesc pentru inspiratie.
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Citind comentariile de mai jos am vazut ca sunteti romanca. Urmaresc canalul acesta de mai bine de un an, iubesc retele, modul in care sunt filmate si muzica rafinata, o placere sa gatesc ascultand-o. Am incercat multe retete si inca mai am tort de vanilie cu mascarpone si zmeura, delicios, racoros si nu foarte dulce. Multumesc pentru inspiratie.
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Michael
Got tomorrow off. So I made them today. Delicious. Made the rolls a little bit bigger. 1 leaf = 2 rolls. The smoked meat is really great in it. Like to use that, too. Cabbage or Sauerkraut, it fits right in. Polenta is easily enough to make and goes well with the rest. My friends stuffed their faces good THX again. Greets from Munich.
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Got tomorrow off. So I made them today. Delicious. Made the rolls a little bit bigger. 1 leaf = 2 rolls. The smoked meat is really great in it. Like to use that, too. Cabbage or Sauerkraut, it fits right in. Polenta is easily enough to make and goes well with the rest. My friends stuffed their faces good THX again. Greets from Munich.
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Juan Martin Santoni
. And I would like to take this opportunity to thank the kook for her time and effort making this recipe. this video transported me to the world of happiness and good taste. Congratulations, and please keep been yourself, many of us appreciate your video sharing. you made me feel wonderful. Juan Martin Santoni
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. And I would like to take this opportunity to thank the kook for her time and effort making this recipe. this video transported me to the world of happiness and good taste. Congratulations, and please keep been yourself, many of us appreciate your video sharing. you made me feel wonderful. Juan Martin Santoni
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tolga tamer
Actually, originally sarma is a traditional meal of anatolia, it is also widespread in the balkans. Instead of cabbage, vine leaf can be also used. Cabbage is much more common in Balkans. This recipe doesnt belong only to Romanians, from Balkans to caucasus mountains you can find different versions of it.
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Actually, originally sarma is a traditional meal of anatolia, it is also widespread in the balkans. Instead of cabbage, vine leaf can be also used. Cabbage is much more common in Balkans. This recipe doesnt belong only to Romanians, from Balkans to caucasus mountains you can find different versions of it.
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