Traditional recipes

Sarmale in vas roman

Sarmale in vas roman

We choose the sheets for sarmale, we leave them for 1/2 hour in warm water, so that the salt comes out of them. Finely chop the rest of the cabbage.

Cut the onion into small pieces, heat half of it together with the rice, until it softens a bit and then add over the meat, mix well and season with salt and pepper. We fill the sheets with meat, forming the sarmales. Mix the chopped cabbage with the rest of the onion, lard and broth. Prepare the Romanian dish, keep it with cold water for about 20 minutes and then place the sarmales in it. Put in the oven, do not preheat the oven.


How to boil these sarmale with cornmeal?

I finely chopped the stalks and leftovers from cutting the cabbage leaves.

Sarmale with mashed potatoes cooked in the pot, on the stove

If you choose to boil them in the pot, on the stove, then place a layer of chopped cabbage on its bottom and then build the cabbage rolls. Top with chopped cabbage and some greens (chopped green parsley). Pour a cup of broth or tomato juice and fill with water to the level of sarmales (do not exceed them!). Cover the pot with a lid half open and boil the stuffed on medium to low heat for approx. 1 hour and a half. Pasat does not boil very easily so it needs time. Here you see how to stuff the stuffing in the pot.


Sarmale in vas roman

ingredients
1 cabbage of 1.5 kg fresh, 1/2 minced turkey, 1/2 minced pork, 150 g smoked bacon, 50-100 g rice, 1 onion, pepper, thyme, green dill, 1/2 l homemade broth, sour cream (optional)

Difficulty: Average | Time: 1h


Recipes you tried in a clay pot (Romanian pot)

Do you want to put aluminum foil? not to wash the dish anymore?

I cook very well in it and wash it, only it must be left in the water after it has emptied what is in it, then with a sponge it is washed quickly, even with dishwashing detergent, rinsed well and the dish is left to dry. Before each use, keep it full of water for about an hour. Then do you realize if the world would use them and never lose fat like they do?

Even if it is said that it is not allowed to wash (because it draws the detergent) I said how I do it and neither I nor the Romanian vessel suffered anything.

anyway and no matter how much you wash it, it still amazes and burns, but it doesn't matter (you won't have a dish to put in the window if you use it like I don't have either.

So I and the sarmale pot and the Romanian dish wash them with detergent and dry them well after rinsing and ready.

# 84 florinelanajjar

I do the same. and I suffered nothing.
if the vessel is rinsed very well with cold water, it is not the problem.

# 85 roberth

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

Edited by roberth, 23 May 2012 - 10:01 AM.

# 86 close

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

fill & # 96l with water and leave & # 96l so you put water in the lid and in the bowl (put & # 96l in the valve to stand straight and be careful the lid has 2 holes in the sides and if you fill it water flows there)

# 87 roberth

I made some chicken with vegetables. I put the vegetables: 700 gr. potatoes, 2 carrots, 500 gr mushrooms, 1 bell pepper, 3 cloves garlic and 3 cloves green onion, I seasoned them with pepper, rosemary and thyme in abundance and a little salt, I sprinkled them with a little olive oil after which I mixed well.

On top I put four portioned chicken legs which in turn I marinated with olive oil, thyme, garlic powder, a pinch of chili powder, paprika and salt, cold, for about 24 hours.

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaked for 10 hours after "quoting" and rubbing him for an hour, during which time I "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Attached images

Edited by roberth, 24 May 2012 - 07:45 PM.

# 88 close

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaked for 10 hours after "quoting" and rubbing him for an hour, during which time I "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Your super dish looks great in the Romanian dish, but you shouldn't bother to clean it so much that it still stains. And you don't have to let it soak for 10 hours after cooking.

When you cook in the Romanian dish, to make a program that lasts, but what comes out of it comes out very good.

# 89 roberth

Sour cabbage with smoked ciolan:

I took a cabbage and a half (suitable in size) would have gone a big one) and three onions suitable. I chopped the small onion and cut the cabbage into strips, then I washed it well and left it to dry for a while.

I hardened the onion and then I added little by little the finely chopped cabbage, which I also hardened over a high heat, stirring with a wooden spoon from time to time for about a quarter of an hour. I seasoned towards the end of the hardening with pepper, thyme, bay leaf, a little chili, two teaspoons of paprika. I also put a bunch of finely chopped green dill.

In the pot (I was going to write & quotminune & quot :)) I put a layer of cabbage, half of the whole amount, over which I spread about two tablespoons of broth and I put a few more slices of & quotgusa smoked & quot fatter.

I put the rest of the cabbage, I sprinkled again with a little cherry and I put the meat from the smoked shank cut into thick slices (it doesn't fit whole) and I kept the bone for a future bean soup (the tastiest curve in the world after the belly :))

I put it in the oven for about two and a half hours and then another quarter of an hour without a lid.

Consumption of this delicacy was done at a speed higher than the speed of light, so the flash could not capture images, so we have no pictures. :)


Recipes you tried in a clay pot (Romanian pot)

Do you want to put aluminum foil? not to wash the dish anymore?

I cook very well in it and wash it, only it must be left in the water after it has emptied what is in it, then with a sponge it is washed quickly, even with dishwashing detergent, rinsed well and the dish is left to dry. Before each use, keep it full of water for about an hour. Then do you realize if the world would use them and never lose fat like they do?

Even if it is said that it is not allowed to wash (because it draws the detergent) I said how I do it and neither I nor the Romanian vessel suffered anything.

anyway and no matter how much you wash it, it still amazes and burns, but it doesn't matter (you won't have a dish to put in the window if you use it like I don't have one either.

So I and the sarmale pot and the Romanian dish wash them with detergent and dry them well after rinsing and ready.

# 84 florinelanajjar

I do the same. and I suffered nothing.
if the vessel is rinsed very well with cold water, it is not the problem.

# 85 roberth

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

Edited by roberth, 23 May 2012 - 10:01 AM.

# 86 close

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

fill & # 96l with water and leave & # 96l so you put water in the lid and in the bowl (put & # 96l in the valve to stand straight and be careful the lid has 2 holes in the sides and if you fill it water flows there)

# 87 roberth

I made some chicken with vegetables. I put the vegetables: 700 gr. potatoes, 2 carrots, 500 gr mushrooms, 1 bell pepper, 3 cloves garlic and 3 cloves green onion, I seasoned them with pepper, rosemary and thyme in abundance and a little salt, I sprinkled them with a little olive oil after which I mixed well.

On top I put four portioned chicken legs which in turn I marinated with olive oil, thyme, garlic powder, a chili powder, paprika and salt, cold, for about 24 hours.

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaking for 10 hours after soaking and rubbing him for an hour, during which time I also "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Attached images

Edited by roberth, 24 May 2012 - 07:45 PM.

# 88 close

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaking for 10 hours after soaking and rubbing him for an hour, during which time I also "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Your super dish looks great in the Romanian dish, but you shouldn't bother to clean it so much that it still stains. And you don't have to let it soak for 10 hours after cooking.

When you cook in the Romanian dish, to make a program that lasts but, what comes out of it comes out very good.

# 89 roberth

Sour cabbage with smoked ciolan:

I took a cabbage and a half (suitable in size) would have gone a big one) and three onions suitable. I chopped the small onion and cut the cabbage into strips, then I washed it well and left it to dry for a while.

I hardened the onion and then I added little by little the finely chopped cabbage, which I also hardened over a high heat, stirring with a wooden spoon from time to time for about a quarter of an hour. I seasoned towards the end of the hardening with pepper, thyme, bay leaf, a little chili, two teaspoons of paprika. I also put a bunch of finely chopped green dill.

In the pot (I was going to write & quotminune & quot :)) I put a layer of cabbage, half of the whole amount, over which I spread about two tablespoons of broth and I put a few more slices of & quotgusa smoked & quot fatter.

I put the rest of the cabbage, I sprinkled again with a little cherry and I put the meat from the smoked shank cut into thick slices (it doesn't fit whole) and I kept the bone for a future bean soup (the tastiest curve in the world after the belly :))

I put it in the oven for about two and a half hours and then another quarter of an hour without a lid.

Consumption of this delicacy was done at a speed higher than the speed of light, so the flash could not capture images, so we have no pictures. :)


Rye bread in a clay pot

Let's try something new! We all know how delicious the sarmalele prepared in the Romanian dish are, but let's also taste the homemade bread made in this clay pot. You can choose from the models offered by us: oval or round, bigger or smaller, now all at a promotional price. Buy it with confidence, try it and surprise your family with a crispy bread on the outside and fluffy on the inside.

  • 250 ml water
  • 1 teaspoon sugar
  • 1 sachet of dry yeast
  • 200 gr white flour
  • 210 gr rye flour (wholemeal flour)
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Heat the water until it is warm, mix it with the sugar and sprinkle with the yeast. Let it rise for approx. 5 minutes.

In a bowl mix the two types of flour and salt then pour the mixture obtained from the water with the yeast and add 1 tablespoon of oil. Knead until the dough comes off the wall of the bowl. We move the dough on a counter sprinkled with flour and start kneading.

Knead until the dough is already smooth and flexible, it can take approx. 15 minutes. Put it in a bowl greased with oil and let it rise for at least 1 hour.

When it doubles in volume, knead it again and put it in a well-oiled clay pot for another 35-40 minutes. When it has risen, cover the pot and place in the cold oven. Bake for 45 minutes at 220 degrees. Then remove the lid and fry it for a few more minutes, until it takes on a beautiful color.

Remove from the pan and leave to cool.

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Recipes you tried in a clay pot (Romanian pot)

Do you want to put aluminum foil? not to wash the dish anymore?

I cook very well in it and wash it, only it must be left in the water after it has emptied what is in it, then with a sponge it is washed quickly, even with dishwashing detergent, rinsed well and the dish is left to dry. Before each use, keep it full of water for about an hour. Then do you realize if the world would use them and never lose fat like they do?

Even if it is said that it is not allowed to wash (because it draws the detergent) I said how I do it and neither I nor the Romanian vessel suffered anything.

anyway and no matter how much you wash it, it still amazes and burns, but it doesn't matter (you won't have a dish to put in the window if you use it like I don't have either.

So I and the sarmale pot and the Romanian dish wash them with detergent and dry them well after rinsing and ready.

# 84 florinelanajjar

I do the same. and I suffered nothing.
if the vessel is rinsed very well with cold water, it is not the problem.

# 85 roberth

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

Edited by roberth, 23 May 2012 - 10:01 AM.

# 86 close

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

fill & # 96l with water and leave & # 96l so you put water in the lid and in the bowl (put & # 96l in the valve to stand straight and be careful the lid has 2 holes in the sides and if you fill it water flows there)

# 87 roberth

I made some chicken with vegetables. I put the vegetables: 700 gr. potatoes, 2 carrots, 500 gr mushrooms, 1 bell pepper, 3 cloves garlic and 3 cloves green onion, I seasoned them with pepper, rosemary and thyme in abundance and a little salt, I sprinkled them with a little olive oil after which I mixed well.

On top I put four portioned chicken legs which in turn I marinated with olive oil, thyme, garlic powder, a chili powder, paprika and salt, cold, for about 24 hours.

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaked for 10 hours after "quoting" and rubbing him for an hour, during which time I "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Attached images

Edited by roberth, 24 May 2012 - 07:45 PM.

# 88 close

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaking for 10 hours after soaking and rubbing him for an hour, during which time I also "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Your super dish looks great in the Romanian dish, but you shouldn't bother to clean it so much that it still stains. And you don't have to let it soak for 10 hours after cooking.

When you cook in the Romanian dish, to make a program that lasts but, what comes out of it comes out very good.

# 89 roberth

Sour cabbage with smoked ciolan:

I took a cabbage and a half (suitable in size) would have gone a big one) and three onions suitable. I chopped the small onion and cut the cabbage into strips, then I washed it well and left it to dry for a while.

I hardened the onion and then I added little by little the finely chopped cabbage, which I also hardened over a high heat, stirring with a wooden spoon from time to time for about a quarter of an hour. I seasoned towards the end of the hardening with pepper, thyme, bay leaf, a little chili, two teaspoons of paprika. I also put a bunch of finely chopped green dill.

In the pot (I was going to write & quotminune & quot :)) I put a layer of cabbage, half of the whole amount, over which I spread about two tablespoons of broth and I put a few more slices of & quotgusa smoked & quot fatter.

I put the rest of the cabbage, I sprinkled again with a little cherry and I put the meat from the smoked shank cut into thick slices (it doesn't fit whole) and I kept the bone for a future bean soup (the tastiest curve in the world after the belly :))

I put it in the oven for about two and a half hours and then another quarter of an hour without a lid.

Consumption of this delicacy was done at a speed higher than the speed of light, so the flash could not capture images, so we have no pictures. :)


Sarmale boiled in pumpkin

Not that I'm Moldovan (& # 8222 on three quarters & # 8221, so as not to do injustice & # 8222square & # 8221 to my Rucăreanca & # 8211 grandparents from my father, that is), but I say this: tastier dishes than in Moldova, cream and -you won't find pies in many places in this world. (And you should take my word for it, that I have haunted the country and the world, in search of recipes and tastes that define places and people!).

My friend Radu Anton Roman would also agree with me, at least that he was from Făgăraş and all that was known was the & # 8222c-oleacă of Tartar blood from the Mârza people & # 8221 (although this statement is more fiction, legend, specialist craft in PR, that is, why was he different from his people, why was his sense of taste sharper?). Now, and through the village of my grandparents from my mother, as well as that of my paternal grandfather & # 8211 somewhere, not far from the womb of Ştefan Vodă cel Sfânt & # 8211 the Tartars passed, but I don't think I have any warrior blood with almond-shaped eyes.

That's why I say, I like pies, and our sour juices with a little borscht, and polenta with chisleag, and sarmales. And if it came to sarmale, I'll tell you this: when you have time (and when you have what and where, because these are dishes to be made in the mouth of the stove, after you have pulled the coals), make some sarmale fatter, smoked bacon in itself, with pork and beef (to give them a little strength), onion, rice and a healthy bunch of fresh dill, twisted into sauerkraut leaves ( put in the barrel with autumn). And put them & # 8216mne & # 8217 yours not in a cast iron or enameled pot (like the townsman), nor in a clay pot (like the vâlcean from Horezu, or like the Bukovinian from Marginea), but in ditamai the pumpkin, hollowed out properly and transformed, ad-hoc, into a cooking vessel. Put in a sprig of dried thyme, a few bay leaves, salt, pepper, and a dust of & # 8230 story. Otherwise, all you have to do is have the patience to boil / bake the sarmales in the mouth of the stove & # 8230 and then & # 8222Good appetite & # 8221!


Sarmale in vas roman

ingredients
1 cabbage of 1.5 kg fresh, 1/2 minced turkey, 1/2 minced pork, 150 g smoked bacon, 50-100 g rice, 1 onion, pepper, thyme, green dill, 1/2 l homemade broth, sour cream (optional)

Difficulty: Average | Time: 1h


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When I'm home, I make them in the Romanian dish, but after I take them out of the oven, I transfer them to another bowl, with all the sauce. Otherwise the clay pot absorbs all the sauce. It's a wonder!

valentina ionita (Chef de cuisine), January 28, 2010

valentina ionita (Chef de cuisine), January 28, 2010

Goodness, I really like it.

Cely Snijec (Chef de cuisine), November 26, 2009

Oh Sidy, what a craving you made me with your sarmalutes. Very good art! It's a real treat. I won't be able to enjoy such a delicacy until Christmas.

ecaterina (katy) g. (Chef de cuisine), 09 august 2009

Besides the fact that they are much tastier, they are cooked and healthier in such a dish. I'll take a sarmaluta from the plate too, don't be upset!

liliana pavelcu, June 24, 2009

Sidy, what does Roman vessel mean? Is it an unglazed burnt clay pot with a lid?

cristina i. (Chef de cuisine), June 9, 2009

I like sauerkraut in an earthenware, I do too, only I have the pot in the shape of a pot (with a lid), bravo Sidy!


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