Traditional recipes

Sarmale with meat and pumpkin

Sarmale with meat and pumpkin

Today I will teach you how to cook a dish that is really indispensable for Romanians: sarmale. And not any kind of sarmale, but with pumpkin. I will prepare them today in a clay pot. I haven't put it to work for a long time and the stuffed cabbage always came out really great in this pot! The only thing you need to keep in mind when it comes to the clay pot is that you have to soak it in water for at least 2 hours.
The video recipe, step by step, can be found above.

  • 1 kg minced beef and pork mixture
  • 100 g of rice
  • 300 g of diced smoked ribs
  • 300 g grated pumpkin pie
  • 2-3 onions given on a grater
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 3 sprigs of fresh thyme
  • 40 ml of sunflower oil
  • pickled cabbage leaves salted in boiled water
  • 1 chopped sauerkraut
  • 5 bay leaves
  • 1 liter of tomato juice
  • salt and pepper to taste

Servings: 10

Preparation time: less than 120 minutes

RECIPE PREPARATION Sarmale with meat and pumpkin:

To easily salt a sauerkraut, all you have to do is put 2-3 slices of boiled water over it and leave it for 30-60 minutes.

Put 1-2 tablespoons of oil in the pan, heat it well and cook the onion and pumpkin.

Add the rice, washed beforehand and cook it a little.

Add the smoked paprika and put half of the amount of tomato juice on top of it.

Allow this composition to cool and mix it over the minced meat.

Cut the cabbage leaves into the right sizes, depending on how big you want your stuffed cabbage to come out. From this amount of ingredients you should have about 30-40 sarmale.

Roll the cabbage rolls and tighten them tightly at the ends. Add chopped cabbage to the base of the clay pot, 2 bay leaves, pepper, 2 sprigs of thyme, cubes of smoked ribs and 2 tablespoons of broth. Then place the first row of sarmale.

Add chopped cabbage, followed by bay leaves, pepper, fresh thyme, smoked ribs and two tablespoons of broth. Basically repeat the initial process. Put the sarmales over again and cover them with chopped cabbage, the rest of the broth, pepper and fill with boiling water until you cover the last layer.

Preheat the oven to 160 degrees and leave the sarmales there for 3 hours.

Check them from time to time to see if they have boiled. Keep in mind that some types of cabbage boil harder than others.

Serve them with polenta and cold cream and enjoy the sweet and aromatic taste of pumpkin.


To easily salt a sauerkraut, all you have to do is put 2-3 slices of boiled water over it and leave it for 30-60 minutes.

Put 1-2 tablespoons of oil in the pan, heat it well and cook the onion and pumpkin
Add the rice, washed beforehand and cook it a little
Add the smoked paprika and put half of the amount of tomato juice on top of it
Allow this composition to cool and mix it over the minced meat

Cut the cabbage leaves into the right sizes, depending on how big you want your stuffed cabbage to come out. From this amount of ingredients you should have about 30-40 sarmale.

Roll the cabbage rolls and tighten them tightly at the ends. Add chopped cabbage to the base of the clay pot, 2 bay leaves, pepper, 2 sprigs of thyme, cubes of smoked ribs and 2 tablespoons of broth. Then place the first row of sarmale
Add chopped cabbage, followed by bay leaves, pepper, fresh thyme, smoked ribs and two tablespoons of broth. Basically repeat the initial process. Put the sarmales over again and cover them with chopped cabbage, the rest of the broth, pepper and fill with boiling water until you cover the last layer.

Preheat the oven to 160 degrees and leave the sarmales there for about 3 hours.
Check them from time to time to see if they have boiled. Keep in mind that some types of cabbage boil harder than others.
Serve them with polenta and cold cream and enjoy the sweet and aromatic taste of pumpkin.


Ingredients for the recipe for Sarmale in pumpkin with cabbage leaves and pork

  • 1 pumpkin (approx. 3 kg)
  • 500 g of minced meat
  • 1 carrot
  • 1 onion
  • 50 g of rice
  • 1 tablespoon dill and parsley
  • dry dill
  • 400 g of broth
  • salt
  • pepper
  • sweet Boya
  • thyme
  • sauerkraut (drained and salted)


How do we prepare the recipe for sarmale in pumpkin?

We cut a lid of the pumpkin, we also leave the tail, because it looks beautiful. From the inside, remove the seeds and hollow with a spoon, leaving it to be more than 1 cm from the pulp.

We will prepare the filling for the pumpkin sarmales. Add in a bowl the minced meat, onion, greens, carrot, rice, 200 g of broth, 2 teaspoons of salt, 1 teaspoon grated thyme, 1 teaspoon grated paprika, 1 teaspoon grated pepper.

Knead the composition for the sarmale very well, until we obtain a homogeneous consistency.

We start to make sarmales, we tighten the heads very well, you can see in the video recipe better how I do everything.

We put the pumpkin in a bowl that we will put in the oven. At the bottom of the pumpkin we put the dried dill sticks, a little finely chopped cabbage.

I recommend the video recipe, to see exactly how I do everything.

VIDEO RECIPE

Place the stuffed cabbage inside the pumpkin. We will be careful to put the last part of the leaf underneath. We place them concentrically, beautifully, to get as many as possible.

In the pumpkin I used, 72 cabbages entered. Put the rest of the finely chopped cabbage over the sarmale.

Put the broth in a bowl, add some water and mix. We pour this mixture into the pumpkin, over the sarmale. On top we put a dried dill flower.

We put the lid over the pumpkin filled with cabbage rolls and we can put it in the oven. At maximum heat for 15 minutes, then reduce the heat to 160 degrees Celsius and simmer for 3 hours. Then turn off the heat and leave everything in the oven until the next day.

Gina Bradea's advice

In the meat composition you can also add the core of the hollowed pumpkin.

In the meat composition you can add a little cinnamon, as long as it is taken with 3 fingers. The aroma is fabulous!

Cover the pumpkin with aluminum foil so it doesn't burn.

In pumpkin, among sarmale, you can also add smoked meat. I do not put, I prefer to feel the aroma given by the pumpkin.

Presentation and serving for Sarmalele in pumpkin

Place the pumpkin on a round plate and go to the table. Cut in front of the tables and serve some sarmale, on a slice of baked pumpkin. With polenta or home bread , with sour cream and hot peppers.

Recipes with Gina Bradea & raquo Recipes & raquo Pumpkin sarmale with cabbage leaves and pork


11 sarmale recipes

If you haven't tried cooking sarmale so far, you have the opportunity to try at least one of the following 11 sarmale recipes.

1. Sarmale with meat in sweet cabbage leaves

Sarmale ingredients in sweet cabbage leaves:

- 1 kg minced pork (or pork and beef - equal quantities)

- 2 tablespoons lard (or oil)

- 100 g of tomato or tomato broth / paste

How to prepare sarmale in sweet cabbage leaves:

Sweet cabbage, in order to be used for sarmale, must be scalded beforehand in salted water.

Choose fatter pork (leg, rib, neck) and pass it once through the mincer.

Another option is to chop both pork and beef in equal quantities.

The minced meat is mixed with the cleaned and washed rice in a few waters, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water. It is very important to add water to the filling.

The cabbage leaves are cut by selecting the pieces in which the meat can be packed. Put the cabbage leaf in your left hand, place some meat near your wrist and roll the cabbage leaf with your right hand. The left hand tightens the cup so as not to let the cabbage tube open, and with the fingers of the right hand, the edges of the cabbage leaf are pressed inwards and thus the sarma is formed.

The sarmales are boiled in large containers lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard (oil) over the last layer of sarmale. The smoke is placed among the sarmale, as well as the dill, the bay leaves and the thyme. After boiling for the first time, the sarmales are left to simmer for 2 hours.

Optionally, after cooking for two hours on the stove, the sarmales can be left for another 20 minutes in the preheated oven at 180 degrees.

2. Sarmale with meat in sour cabbage leaves

Ingredients for sarmale with meat in sour cabbage leaves

- 400 gr of minced pork

- 300 gr of minced beef

- 3 tablespoons of tomato broth

-200 gr of smoked bacon (or any kind of smoked meat)

How to prepare sarmale with meat in sour cabbage leaves:

Peel an onion and finely chop it, then put it to harden in a little oil, over low heat and in a covered bowl, until it becomes glassy. Add the rice previously kept for a few minutes in cold water and 1 tablespoon of broth. (Put about 2/3 cup of rice). Leave on low heat for 2 minutes, stirring constantly. Add a tablespoon of broth and simmer for another 2 minutes. In a larger bowl or bowl put the meat, along with onion and rice with broth hardened earlier, 1/4 teaspoon ground pepper, 1/2 teaspoon dried thyme, finely chopped dill. Mix well. If the cabbage is salty, do not add salt, and if it is too salty, leave it in warm water for at least an hour before use.

After you have prepared the meat, peel the cabbage leaves from the back, cut the thicker ribs, put the cabbage leaf in your palm, take the meat with a spoon and roll the cabbage leaf around the meat, taking care to cover the cabbage heads with the cabbage, so that the meat does not come out. The wires thus prepared are placed in a fairly large saucepan, side by side, in a circular shape. On the bottom of the pan put a tablespoon of oil, 2-3 whole cabbage leaves and a layer of 1 cm of finely chopped cabbage. When you have finished making a layer of sarmale, put a spoonful of broth diluted in a cup of water and a few pieces of smoked meat on top of them. Between broken sarmale and 2 dried bay leaves. Then continue with another layer of sarmale, then smoke and sarmale again, until you finish them. On top of the last layer of sarmale put a layer of 1 cm of finely chopped cabbage and spread another tablespoon of broth. Fill with water until it exceeds the sarmales by a few cm. Cover the pan and cook over medium heat for about 40 minutes.

Check from time to time not to drop too much water and fill in when needed. Then turn on the low heat and leave until ready, at least another hour. Basically you have to take out a stuffing on a plate and taste it, the cabbage must be well cooked.

If you want, you can boil them in the oven, but it will take a little longer, at least 2-3 hours. But they will be tastier.

3. Fasting cabbage with sweet cabbage

Sarmale fasting ingredients with sweet cabbage:

How to prepare fasting cabbage with sweet cabbage:

Soak the soy in plenty of warm water for about an hour, then boil for 15 minutes. Allow to cool and pass through a mincer.

Finely chopped onion and grated carrot cook for 2-3 minutes. Remove from the heat, add soybeans, finely chopped mushrooms, slightly scalded rice, chopped greens and paprika. Mix well.

Unwrap the cabbage leaves, cut the back of each and scald with borscht until soft. Then fill with the composition prepared earlier, roll and place in a large saucepan greased with oil. Add thyme powder. Broth sauce mixed with water is added between the rows. Put the pan in the oven, on the right heat, for about an hour and a half.

4. Fasting cabbage with sour cabbage

Sarmale fasting ingredients with sour cabbage

- 1 hot pepper, fresh or pickled

- 1 can of tomatoes cut into broth

How to prepare fasting sarmale with sour cabbage:

The cabbage is washed and salted, if necessary.

Peel and wash the vegetables. Grate the carrot, cut the onion into small pieces, as well as the pepper.

Put the oil in a saucepan and add the onion and let it soften a little. Add the carrot, bell pepper and hot pepper. Stir a few times in the saucepan and add the well-washed rice and a cup of water. Leave it on the fire until all the water is absorbed. Meanwhile season with salt, add pepper and chopped dill. Stir to incorporate. When all the water has been absorbed, turn off the heat and allow to cool a bit.

Then take it with the spoon from the composition, place it on the cabbage leaf and fold the larger or smaller cabbages, according to everyone's taste, mine are smaller.

Place on the bottom of a bowl that goes in the oven, a layer of chopped cabbage, put a few tablespoons of chopped tomatoes in the broth some peppercorns and a leaf, two bay leaves, then a row of sarmale. Continue with the tomatoes in broth, a bay leaf and another row of sarmales, until we finish all the sarmales. Put a layer of cabbage and the rest of the tomatoes in the broth on top and sprinkle with chopped dill and water enough to cover the sarmales.

Put the pot on the fire until it starts to boil and bring it to a boil, then put it in the oven heated to 200 degrees. After 1/2 hour, reduce the heat, check if the sarmales still have enough water and leave them in the oven until the cabbage is well cooked and nicely au gratin.

5. Sarmale with pumpkin seeds and sour cabbage (fasting)

Ingredients for sarmale with pumpkin seeds:

How to prepare sarmale with pumpkin seeds:

Chop the pumpkin seeds, grate the vegetables. Wash the rice well. Mix all the ingredients and add the spices.

The resulting mixture is wrapped in cabbage leaves and placed in a saucepan. Leave it to boil for 15 minutes, then put it in the oven for half an hour.

6. Sarmale with nuts (fasting)

Ingredients for sarmale with walnuts and sour cabbage

How to prepare sarmale with walnuts and sour cabbage

Chop the walnuts, grate the vegetables. Wash the rice well. Mix all the ingredients and add the spices.

The resulting mixture is wrapped in cabbage leaves and placed in a saucepan. Leave it to boil for 15 minutes, then put it in the oven for half an hour.

Sarmale with pumpkin seeds and nuts can be prepared in the same pan.

7. Sarmale with meat in vine leaves

Sarmale ingredients with meat in vine leaves

- 5 tablespoons tomato paste

How to prepare sarmale with meat in vine leaves

We clean the carrot, put it on the small grater and chop the onion. Heat a few tablespoons of oil in a frying pan and then add the carrot and onion. Heat, until slightly softened, add half a cup of water and the whole amount of tomato paste. After boiling, add the spices. This is the sarmale sauce that will also be used to fill the sarmales.

Mix the minced meat with the rice and chopped dill, over which we will add the sarmale sauce. Mix all ingredients well. Then add 2 eggs. Season to taste.

The scalded vine leaf is placed with the ribs facing up, ie the smooth part in the palm. Put the prepared composition and roll them like cabbage leaves.

In a saucepan, place a few vine leaves on the bottom, over which the folded sarmales are placed. Add enough water to cover the sarmales. Boil on low heat for about 1 hour. They can also be cooked in the oven.

8. Fasting sarmale in vine leaves

Sarmale ingredients for fasting in vine leaves

- 1 cup round grain rice

- 2-3 tablespoons of tomato paste

- 1 bunch of green parsley

How to prepare fasting sarmale in vine leaves

The vine leaves are scalded. Put 2-3 tablespoons of oil in a saucepan, add the rice and cook together.

Add over the rice, the finely chopped vegetables, continue to cook for 3-4 minutes. Season to taste.

Add over the rice and vegetables 1 cup of vegetable soup (I mixed 1 cup of water and 1 tablespoon of organic vegetables and let it boil) and simmer until the rice absorbs all the water. The rice grain must be only slightly penetrated because during cooking it must borrow the taste of the beef leaves.

The final mixture must be very low. Then, take the vine leaves and the prepared mixture and wrap the sarmales.

It is then placed in a saucepan, in which I put a few tablespoons of oil in a circle. Over them is added tomato juice mixed with lukewarm water, which can be seasoned after gus, enough to cover the layers of fasting sarmale. Check the oven, and if the sauce decreases you can add more. Boil the sarmales on very low heat for about 2 hours.

9. Sarmale with meat and cabbage in pumpkin

Sarmale ingredients with meat and cabbage in pumpkin

- a little sugar (half a cube)

How to prepare sarmale with meat and cabbage in pumpkin

Cut the top cover of the pumpkin. The seeds are removed

and remove (hollow) a tablespoon of pumpkin meat (attention - a tablespoon!) and keep for composition.

Prepare the meat and cabbage as for the usual sarmales: onion, finely chopped smoked meat, rice and meat are lightly hardened in a large pan.

Peel a squash, grate it and add a little sugar until the sauce is reduced and add the thyme, pepper and a pinch of salt.

A little of the tomato sauce is put in the mixture with the minced meat but even a little, especially if the sauce is not very thick. Also in the mixture of minced meat is added the spoonful of pumpkin that was hollowed at the beginning.

Fold the sarmales as small as possible according to the classic method and place them in the pumpkin. A row of cabbage rolls, a row of chopped cabbage.

After the pumpkin is full (leave 2 horizontal fingers up to the top edge of the pumpkin) put the rest of the tomato sauce on top and fill with water until it covers the sarmales. Replace the pumpkin lid.

Put the pumpkin in a large tray, or clay pot, in the oven heated to the right heat and leave for about 30 minutes. After this time

start trying the pumpkin with a straw or a toothpick. When the pumpkin is ready, the sarmales are ready.

10. Sarmale undressed with meat

Sarmale ingredients undressed with meat

- 800g minced pork and beef

How to prepare sarmale naked with meat

The minced meat is mixed with the smoked bacon. Fry the onion in oil, and after it becomes glassy, ​​add the rice, previously washed or left to swell a little in water, and cook a little longer.

Mix the meat with the onion and rice, the 2 well beaten eggs, salt, pepper, green parsley and dill.

Make portions of meat as for sarmale and put in a tray, add the tomato sauce mixed with water or meat soup, etc. Leave in the oven for about 1 hour. When they are ready, put the cream on top.

11. Sarmale made from beet and rice (fasting)

Fasting sarmale with rice in beet leaves

Sarmale ingredients from beet and rice leaves

- 6 beet leaves (green part) and 2 white stems

- 6 tablespoons of already boiled rice

- 1 teaspoon finely chopped onion

- 1 tablespoon chopped green parsley

How to prepare sarmale from beet and rice leaves

Clean and wash the beet leaves. Scald the leaves (the green side and then let them cool lying on a cotton or linen kitchen towel).

Simmer the finely chopped beet stalks with the onion and carrot (grated on a small grater)

Mix everything with the already cooked rice and leave it on the fire for 1 minute or a few seconds for the rice to taste.

In a bowl put the rice with the vegetables, chopped green parsley and mozzarella cut into small cubes and mix (if it is too liquid add breadcrumbs that will absorb the liquid).

Salt and fill each scalded and cooled beet leaf with this filling.

Wrap like sarmale and place each wire in a tray, if you do not know how to wrap sarmale then make a roll that you catch with a toothpick. Bake for 10 minutes at 180Â ° C in tomato sauce.


Method of preparation

Sarmales are indispensable on the holiday table, and if you boil them in pumpkin you will enjoy something new, surprising and special. Worth a try.
Peel, chop and oil the onions with the grated carrot, add the ketchup, concentrate and rice and leave until the juice decreases. Mix with the minced meat, chopped greens and straighten the taste of salt, pepper, thyme, paprika.

Cut the sour cabbage leaves into suitable pieces. Start wrapping the sauerkraut. Peel a squash, grate it and squeeze the juice. Put the squash in a saucepan or a delicious dish. place the other sarmales radially around until you finish them. Cut the sausages into thicker slices and place them on the edge of the bowl and over the pumpkin sarmales.
Decorate radially with slices of bell pepper (donut), pour the broth and water until it covers the sauerkraut, sprinkle with thyme, add the bay leaves and greens, then put the oven dish on the right heat for about 90 minutes. Be careful not to drop too much juice, possibly supplement with a little cabbage juice and leave for about 20 minutes until nicely browned.
Remove the pumpkin stuffed with sarmalute on a plate and place next to it several sarmale, sausage slices, cabbage. Decorate with greenery.
Put 2-3 sarmale on the plates, garnish with slices of bell pepper (donut) and greens. Who wants, sour cream and polenta.
Good appetite and happy holidays.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


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 the 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 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.


Necessary ingredients sarmale in pumpkin:

  • 1 kg minced meat pork-beef mixture
  • 200 gr bacon
  • 1 cup rice
  • 3 onions
  • 1 bell pepper
  • 1 or
  • 1 cup broth
  • 2 large sauerkraut
  • 1 bunch parsley
  • dried thyme (for stuffing sarmales) and sprigs of thyme, dill, peppercorns and ground, paprika, bay leaves, salt, hardening oil
  • 1 sweet big pumpkin


Sarmale with pumpkin pulp and seeds

& Icirc & # 539i must:
1/2 kg of pumpkin pulp, the type of pies
3 onions
1 1/2 can & # 259 rice
100 g of pumpkin seeds
1 varz & # 259 murat & # 259
6-7 tablespoons oil
1 jar ro & # 537ii & icircn broth
1 glass turns white
thyme, m & # 259rar
2 tablespoons chopped walnuts
salt pepper
1 small box & # 259 sm & acircnt & acircn & # 259
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and squeeze the juice. Then put 4 tablespoons of chopped onion oil in a saucepan. Crush the pumpkin seeds, add them together with the rice, walnuts and 1 cup of water over the pumpkin. Mix the mixture on the fire until the rice swells and the liquid decreases. Match the salt and pepper to the mixture and cool. Unwrap the cabbage and prepare the sarmales. & Icircntr in a larger pan make & ldquososul & rdquo: chop the remaining cabbage, and, finer, add the diced tomatoes and # 539e & # 537 and add 2 tablespoons of oil. Then quench everything with white wine. Sprinkle with greens and thyme. Gole & # 537ti & ldquososul & rdquo & icircntr-o tav & # 259, pui sarmalele & # 537i le dare la oven. Serve the sarmalele warm, with sm & acircnt & acircn & # 259 on top and a few green yarns.

Preparation: 35 minutes Baking: 45 minutes
Re & # 539et & # 259 trimis & # 259 de Maria & # 536erban Giurgiu, loc. Medgidia, Constan & # 539a County

Here is another dietary sarmale.


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