Traditional recipes

Sarmale (in multicooker)

Sarmale (in multicooker)

Heat the onion in a little oil with water, add the well-washed rice and a little tomato juice. After it starts to boil, turn off the heat. Put salt, pepper, dill and meat over the previous mixture.

Cabbage can be pickled or boiled in salted water (as I did).

Fold the sarmales, place them nicely in the Multicooker pot, add a little tomato juice, grated carrots, water, salt, pepper, select the time: 2 hours and the program: Stew.

We check from time to time that the sauce does not drop at all, adding a little water as needed.

Good appetite!


Sarmale with mushrooms in vine leaves

ingredients 40 vine leaves, 1 box of mushrooms, 1 carrot, 1/2 celery, 3-4 onions, 250 g rice, 30 ml tomato juice, 1 tablespoon vegeta or salt, 1 sprig of thyme, 1 bunch of dill, 1 egg.

Method of preparation Well-washed and selected vine leaves are scalded. Proceed as in the previous recipes. Saute the onion, grated carrot and celery in water, oil and vegeta. After simmering well, add well-washed rice and a cup of water. After the juice decreases, add the mushrooms given through the mincer and the other ingredients. Allow to cool and add the greens, then the beaten egg. Sarmale is made in vine leaves, but it can also be made in cabbage leaves. Put the thyme and bay leaf on the bottom of the pan, then place the stuffed cabbage in 2-3 layers. Cover with boiling water and tomato juice and bring to a boil or bake. Serve with cream or yogurt.


Rolled fruit cake at Multicooker Crock-Pot Express

If you already have one Multicooker Crock-Pot Express with pressure cooking or you are thinking of enriching your kitchen with such a (wonderful) appliance, you already know that you can rely on it for delicious soups, perfectly cooked whole grains, creamy legumes (beans, peas, lentils, chickpeas), delicious sarmale and steaks that they melt in your mouth. But did you know that you can rely on Crock-Pot for delicious desserts as well? Our recipe today - Overturned fruit cake - is a perfect example of the cake baked in the pressure cooker of the Multicooker Crock-Pot Express.

Flipped cake at Multicooker Crock-Pot Express - Everything you need to know about the recipe

  • I chose to use pineapple, but you can use any fruit you want: plum halves, grapes, apricots, nectarines or peaches.
  • Baked in the Crock-Pot multicooker, the cakes bake evenly and are extra-fluffy and dense. The heat is evenly distributed and so the cakes do not burn and grow evenly when baked.
  • Because the cakes are baked under pressure and steam, it is very important to cover the vessel in which we bake with aluminum foil, so the condensation does not reach the cake.
  • If you want, you can add in the composition 2 tablespoons of cocoa and a vial of rum essence for a cake with chocolate flavor.

  • Overturned fruit cake is prepared very quickly, with minimal effort! The fact that we bake it in the Crock-Pot multicooker leaves us the oven free for other recipes, shortens our baking time, allows us to save energy. Think about the size of the Crock-Pot that needs to be heated and the size of the classic oven!
  • No matter what type of dessert you bake in a bowl that you put in the multicooker pot, you must first insert the metal grill and pour at least 200ml of water on the bottom of the bowl. The pressure cooker multicooker needs water to function optimally. So, if we don't need extra liquid for soups, sauces or stews, we need water to bake cakes. Also, make sure that the bowl in which you pour the cake composition is heat-resistant.
  • To make it easier to remove the tray from the appliance pot, use an aluminum foil that you pass under the baking tray, so you can use it as two handles.

Crock-Pot Express multicooker with pressure cooking is at a promotional price in CROCKTOMBER, so you can enjoy everything he knows what he does… almost alone! A complete review of the device can be found HERE.

Ingredients for 8 servings Rolled fruit cake:

  • 300g flour
  • 100g old cough
  • a sachet of baking powder
  • 4 eggs
  • 2 tablespoons milk (30ml)
  • 250g butter (150g + 100g)
  • 50g brown sugar
  • pineapple slices
  • candied cherries or compote cherries

Prepare the composition for the cake: mix in a bowl flour, caster sugar, baking powder, the 4 eggs, milk and 150g melted butter. Mix with the mixer until we have a homogeneous composition, without dents. We prepare a baking dish with a diameter of 18-20m. Put 100g of melted butter on the bottom of the bowl and sprinkle 50g of brown sugar on top. Place the pineapple slices and candied cherries. Pour the cake mixture on top. Cover the tray tightly with aluminum foil.

Put the grill on the bottom of the Crock-Pot Express multicooker pot. Pour 200ml water. Place the cake tray on top. Seal the pot lid tightly, close the pressure valve. We choose from the menu the manual function, the HIGH pressure and the baking time 40 minutes.

When the baking time has expired, let the pressure release naturally for 10 minutes. That is, we do not touch the device (which automatically enters KEEP WARM mode). Then we open the valve with the help of a kitchen tongs and take out the tray in which we baked the cake.

We use a spatula to remove the cake from the walls of the tray. We put the tray with the bottom up on a plate, then we shake it slowly to release the rolled fruit cake.

The overturned fruit cake at Multicooker Crock-Pot Express with pressure cooking is a dessert that I will always have on hand when announcing guests! It is completely ready in less than an hour, it keeps very well in the fridge, in a tightly sealed casserole, for 3-4 days. The overturned fruit cake is deliciously hot, along with a scoop of ice cream or a dash of whipped cream. But honestly, we really like the cold from the fridge!


Sarmale in stevia sheets

  • Wash the rice and let it soak in water.
    Finely chopped onion together with the grated carrot put on the fire in 3 tablespoons of oil and 3 of water, and leave until the water decreases.

The soybeans are soaked according to the instructions on the package.

The stevia leaves are washed well and first passed through boiling water and then through cold water, in order to keep the green color.
Allow to drain.

Put in a bowl the mixture of onion with carrot, soaked soy, rice, parsley and finely chopped dill, egg, 2 tablespoons broth,
salt to taste and spices (pepper, paprika, vegeta, thyme).
Mix well.

Cut the thicker ribs from the stevia leaves and carefully pack the sauerkraut.

It is placed in a pot, on a bed of chopped stevia leaves, circles with smaller, larger, larger sarmalute. as was our leaf :)

Put 2 tablespoons of broth and cover with borscht.
Bake for an hour and a half over low heat.


7 of the tastiest fasting sarmale recipes

From all this variety of fasting sarmale recipes we have selected 7 of the tastiest. With sauerkraut, sweet or in vine leaves, with or without mushrooms, Moldovan or monastic, fasting sarmale lovers can choose below the option they like. And to put the thought into action and the appetite for an excellently cooked dish, all you need is the right utensils and the kitchen fun!

Moldovan fasting sarmale

Moldovan fasting sarmales are prepared with pâté or corn groats. The latter are nothing more than ground corn larger than ordinary corn. However, it gives them a superior nutritional quality, because germs and bran are preserved.

Ingredients

  • 1 sauerkraut
  • 1 ½ cup of mashed potatoes or corn
  • 2 carrots
  • ½ small celery
  • 2 white onions
  • 1 tablespoon broth or ½ cup tomato juice
  • salt pepper
  • 100 ml of sunflower oil
  • 1 bay leaf

Method of preparation

Rinse the cabbage with cold water and leave it to salt for about half an hour. Heat a large skillet or saucepan, then add the finely chopped oil, onion, carrot and celery. Leave on the fire for about 10 minutes, until soft, then add the broth or tomato juice. After 5 minutes, put the washed or well drained corn or corn on the pan. Leave it on the fire for 5-7 minutes, stirring constantly, season with salt and pepper as needed, then set the pan aside. The composition is left to cool and in the meantime the cabbage leaves are prepared by removing the ribs. Then prepare the stuffed cabbage, putting a tablespoon of the composition on each sheet of cabbage. In a deep, large saucepan, place a layer of chopped cabbage, then the rows of cabbage rolls, which should not be too crowded to take place to boil. Place finely chopped cabbage over the last layer. Preheat the oven to 160 ° C and leave the pan with the stuffed cabbage covered for about an hour and a half, then reduce the temperature and leave for another hour. Towards the end of the preparation, remove the lid so that the sarmales can brown.

Sarmale of monastic fasting

Monastic dishes are famous for their special flavor. Among these, fasting sarmales occupy a special place. Here is the secret of a portion of sarmale cooked like in a monastery!

Ingredients

  • 1 sauerkraut
  • ½ kg mushroom mushrooms
  • 1 carrot
  • ½ small celery
  • 1 large onion
  • 150 g of rice
  • 300 ml of tomato juice
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • dried thyme
  • 1 bunch green parsley
  • salt
  • freshly ground pepper
  • peppercorns
  • ½ teaspoon oregano
  • 100 ml oil

Method of preparation

Place a large saucepan or wok on the hot fire, then add the oil. Put the finely chopped onion in the wok and leave for 5 minutes, then add the carrot and celery given on the small grater. After they have softened, add the mushrooms, and after 7-10 minutes, the rice is washed and drained. Season the composition with salt and pepper and add the finely chopped parsley. Leave it on the fire for another 5, 10 minutes, then put it to cool. Meanwhile, prepare the cabbage leaves by removing the ribs. Then prepare the stuffed cabbage, putting a tablespoon of the composition on each sheet of cabbage. In a deep, large saucepan, put a layer of chopped cabbage, sprinkle with tomato juice and broth, then place the rows of cabbage rolls, ending with a layer of chopped cabbage. Put the bay leaves and thyme sprigs in the pan. Sprinkle the stuffed cabbage on top with tomato juice, then simmer for about half an hour. Then place in the oven at 200 ° C for another hour.

Fasting sarmale in vine leaves

Fasting sarmales in vine leaves are a very popular dish because they bring the flavor of summer food on the eve of winter. And the preparation is very simple!

Ingredients

  • 50, 60 vine leaves
  • 250 g of rice
  • 2 carrots
  • 1 zucchini
  • ½ small celery
  • ½ kg mushroom mushrooms
  • 1 bell pepper
  • 3 bunches of green onions
  • 200 ml of tomato juice
  • thyme
  • Bay leaves
  • salt pepper
  • 100 ml oil

Method of preparation

The vine leaves are boiled for 5 minutes in boiling water, then left to cool. Deepen a pan or wok, heat, add oil, then finely chopped onion. When it has softened, add the rest of the chopped vegetables with a knife or with a vegetable chopper. When they have penetrated, add the rice and season with salt, pepper and thyme. Heat the tomato juice and pour over the composition, then let it boil until it is absorbed by the rice. Leave the composition to cool, then roll the stuffed cabbage. Place vine leaves on the bottom of a saucepan, sprinkle with tomato juice, then add the sarmales, which are finally wrapped in another layer of vine leaves. Sprinkle on top with tomato juice, boil on the stove for half an hour, then bake at 180 ° C for another hour.

Fasting sarmale without mushrooms

Mushrooms are one of the most commonly used ingredients in fasting sarmale recipes. What if we don't like it? The answer is simple: we replace them with another ingredient to our liking. For example, chopped sunflower seeds.

Ingredients

  • 1 large sauerkraut
  • 150 g peeled sunflower seeds
  • 1 carrot
  • ½ small celery
  • 1 large onion
  • 150 g of rice
  • 300 ml of tomato juice
  • 2 bay leaves
  • 1 bunch of dried thyme
  • salt
  • freshly ground pepper
  • peppercorns
  • ½ teaspoon oregano
  • 100 ml oil

Method of preparation

Rinse the cabbage with cold water and leave it to salt for about half an hour. Heat a large skillet or saucepan, then add the finely chopped oil, onion, carrot and celery. Leave on the fire for about 10 minutes, until soft, then add the finely ground sunflower seeds. Leave it on the fire for 2, 3 minutes, stirring constantly, then add the rice and pour the tomato juice. Leave it on the fire for 5-7 minutes, stirring constantly, season with salt and pepper, then put the pan aside. The composition is left to cool and in the meantime the cabbage leaves are prepared by removing the ribs. Then prepare the stuffed cabbage, putting a tablespoon of the composition on each sheet of cabbage. The bottom of a large saucepan is dressed in finely chopped cabbage, then the rows of sarmale are placed. The last of these is covered with chopped cabbage. Pour tomato juice on top, fill with water then boil on the stove for half an hour. Then bake at 180 ° C for another hour.


Fasting cabbage with sweet cabbage

For various reasons - ban on salty foods, for example - sometimes sauerkraut can not be used in sarmale recipes. However, this is not a reason not to prepare them. Pickled cabbage can be replaced with sweet cabbage leaves, which we scald in borscht.

Ingredients

  • 1 sweet cabbage
  • 2 onions
  • 1 carrot
  • ½ celery
  • 1, 2 pieces bell pepper
  • 100 ml oil
  • 200 g of rice
  • 200 ml tomato pulp
  • 2-3 bay leaves
  • peppercorns
  • coriander berries
  • dried thyme
  • 200 ml of borscht
  • salt and pepper

Method of preparation

Choose as thin cabbage leaves as possible, which are scalded for 2, 3 minutes in boiling borscht with salt. Onions, carrots and chopped bell peppers are chopped in a hot oil for 5-7 minutes, then add the tomato pulp and rice. Bring the composition to a boil until the rice starts to swell, then add the thyme, salt, pepper and leave to cool. Roasted cabbage leaves are filled with this composition. The bottom of a large saucepan is dressed in finely chopped cabbage, then the rows of sarmale are placed. The last of these is covered with chopped cabbage. Pour tomato juice on top, fill with water (you can add borscht if we like more sour) then boil on the stove for half an hour. Then bake at 180 ° C for another hour.

Fasting sarmale with walnuts

Fasting sarmales with walnuts are a very tasty and consistent variant of fasting sarmales. Must be tried at least once for their special flavor!

Ingredients

  • 1 large sauerkraut
  • 200 g of rice
  • 100 ml oil
  • 2 large onions
  • 1 carrot
  • ½ celery
  • 400 g mushrooms
  • salt and pepper
  • a teaspoon of paprika
  • 1 link dill
  • 1 teaspoon thyme
  • 100 g ground nuts
  • 500 ml of tomato juice

Method of preparation

The cabbage is unwrapped, washed and salted in cold water. Heat a frying pan, add the oil, then the onion, carrot and celery chopped with the vegetable chopper. After 5 minutes, add the mushrooms and season with salt, pepper, paprika and thyme. Then add the rice, greens and ground walnuts. The composition is allowed to cool. In a saucepan, place the chopped cabbage leaves at the base, then the rolled cabbage rolls. At the end, spread another layer of chopped cabbage. Pour enough water into the saucepan to cover the stuffing and let it cook on the stove for about 15-20 minutes, over medium heat. After that, pour the tomato juice over the sarmale and put it in the oven at 180 ° C for another hour.

Fasting sarmale with soy

Soy is a very versatile ingredient, widely consumed during fasting, but also by people who adopt a vegetarian diet. Fasting sarmales with soy are worth trying, because they are an easy and at the same time consistent preparation.

Ingredients

  • 1 sauerkraut
  • 150 ml oil
  • 200 g of granulated soy
  • 1 red pepper
  • 2 onions
  • 3 carrots
  • ½ celery
  • 1 bunch parsley
  • 1 link dill
  • 200 g of rice
  • 4 tablespoons broth
  • salt
  • pepper
  • 2 bay leaves

Method of preparation

The cabbage is unwrapped, washed and salted in cold water, and the soy is placed in a bowl and pour boiling water over it to cover it. Peel a squash, grate it and chop finely. Heat the oil in a saucepan, then add the vegetables. When softened, add the rice and broth, then simmer for another 3-4 minutes. Season the composition with salt and pepper to taste, then leave to cool. Cover the bottom of a pot with chopped sauerkraut and then place the sarmales next to each other. Among them are a few bay leaves. The broth is dissolved in hot water and poured over the sarmale. Cover the pot with a lid and bake for two hours at 180 ° C. The sarmales are left to cool in the oven.


Stuffed minced meat and rice for sarmale

The typical spices we use for sarmale are salt, pepper, dried thyme and a little paprika (paprika). In addition to the stuffed cabbage, we also put the fatter pieces of pork (breast or ribs) in the pot.

We like raw meat but you can also use smoked meats.

In a saucepan I put 1/2 chopped onion and a tablespoon of oil and I hardened it over medium heat (with a little salt) until it became translucent, without browning. I added the rice in the pan (washed in some water) and I hardened it for 2-3 minutes, stirring constantly so that it doesn't stick. I put out the fire and let the pan cool.

I placed the minced pork in a large bowl and seasoned it with salt, ground black pepper, paprika and dried thyme. I also added the hardened rice with onions and I kneaded the composition well. I mean, my mother kneaded it with her hand and I posed. The paper gives it color and taste.


Crock Pot sarmale ingredient

a cabbage of 1 kg, with thin leaves
vie de vita de vie
1 kg minced meat
2 onions
1 cup of rice
1 teaspoon thyme
1 teaspoon dill
salt and pepper
3 tablespoons tomato paste
tomato juice for boiling sarmales
50 - 100 ml of oil


Rice with sauerkraut and multicooker chicken

For this recipe I used my kitchen aids: the multicooker and the Salad Chef Smart.
These aids are very useful, I fully enjoy them!

  • For the steak:
  • The thighs and chest of a chicken
  • 100 ml oil
  • Salt
  • Ground pepper
  • 2 was dafin
  • 4 cloves of garlic
  • Sweet pepper paste
  • 2 l apa
  • For rice preparation:
  • 300 gr rice
  • Chicken soup in a proportion of 3/1 compared to the amount of rice
  • Salt
  • Curry
  • Green parsley
  • For sauerkraut:
  • 1 small white cabbage (up to one kg)
  • 2 white onions
  • the fat in which the chicken was prepared
  • 2 was dafin
  • 3 cloves of garlic
  • 1 dried dill vine + macchiaia
  • salt
  • pepper

[/ ingredients]
Portions: 4
Preparation time: less than 90 minutes
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We slice the chicken, wash it, put it in the multicooker bowl and cover it with water.
Add a little salt.
Set the Boil program for 10 minutes and close the lid.
After the time expires, remove the formed foam and set the STEW program for 20 minutes.
The chicken boils harder than the commercial one, but it is good to check, it should not be boiled definitively, just enough to dilute the fat and penetrate a little.


After the time expires, take the chicken out of the bowl and transfer it to a large pan.

With a polish, take the fat from the soup in which the chicken was boiled and transfer it to the pan.
My chicken was very fat, so I took about a fat full of polish.
Add a little more oil, season the meat with pepper and paprika, add the bay leaves and chopped garlic cloves and cover the pan.
Let the meat fry over medium heat, turning it from time to time from side to side.

In the soup from the multicooker bowl add the rice, two bay leaves, a little salt and a teaspoon of curry.
Close the lid and set the RICE program.
After preparing the steak, remove the meat from the pan, and strain the remaining fat, as it is cleaner, more liquid. We don't use the thicker part anymore.
Wash the pan, add the fat and heat the chopped onion in it with the help of the Salad Smart Chef, using multiple blades.
We will also cut the cabbage into smaller pieces, then we will remove the spine and chop it with Salad Chef Smart, using multiple blades.


When the onion becomes translucent, add the chopped cabbage, over which we sprinkled a little salt and pepper, bay leaves and dill vines, mix everything and cover the pan, leaving the cabbage to cook over medium heat.
From time to time we stir to cook well.
Towards the end, add the cleaned and sliced ​​garlic cloves.


Serve the rice mixed with green parsley, over which we add the sauerkraut and the steak.
I really liked the rice-cabbage combination!


5 methods of preparing cabbage leaves for cabbage rolls. On everyone's taste and possibilities!

Today we will present you 5 ways to prepare cabbage leaves for sarmale!

1. IN THE MULTICOOKER

1. Remove the back of the cabbage and put it in the Multicooker, adding a little water.

2. Set it to the "Boil" program and cook the cabbage for a few minutes. It will soften and its leaves will separate easily.

3. If the leaves in the middle of the cabbage remain raw, you can boil them a little more in the Multicooker (after you separate the prepared ones).

Cabbage leaves come out soft, transparent and malleable.

2. BY BOILING

1.Cut the cabbage stalk without removing it completely. Stick a fork in it.

2. Pour water into a saucepan. Bring to the boil. Add a tablespoon of vinegar and ½ tablespoon of salt to it.

3.Put the cabbage in water and turn it through it, using the fork stuck in the back. Its superficial leaves will begin to separate. After separating them, remove the head from the water and cover the pan with a lid. Let the leaves boil for 2-3 minutes. Take them out of the water.

4. Proceed similarly until you separate and boil all the leaves.

This is the safest and most proven method of preparing cabbage leaves for cabbage rolls, but also the longest.

3. IN THE MICROWAVE OVEN

1.Remove the back of the cabbage.

2.Put it on a plate (with the hole down) and put it in the microwave. Heat it for 5-6 minutes at maximum power. The superficial leaves (5-6 pieces) will separate easily.

3. Proceed similarly until you separate them all.

This is the fastest method.

4. IN THE OVEN

1.Remove the back of the cabbage. Put it in a baking sleeve, tying its ends. Place the bag of cabbage on a baking tray and place in the preheated oven at 200 ° C for 25-30 minutes.

2.Then take it out of the oven and bag. Separate the leaves with a fork.

5. BY FREEZING

1. Put the cabbage in a bag and put it in the freezer.

2.After freezing, take it out of the freezer and let it thaw at room temperature.

3. Its leaves will separate easily: they will be soft, malleable and will not break. You can prepare the sarmales.


Sarmale in vine leaves

In a bowl, mix the minced meat, the chopped vegetables, the finely chopped dill, the eggs, the psyllium bran, the salt, the spices. If necessary, add a little more water.

The vine leaves are washed and drained. Then take a little filling, according to the size of the leaf, and form the stuffing.

Place in a bowl (I used the multicooker pot) in layers, alternating with slices of bacon.

Pour the tomato juice over the sarmales, add more water, if necessary, the sarmales should not be completely immersed in liquid, but about ¾. Put a plate turned over them, cover with a lid and put in the oven (or multicooker) for 2 hours on low heat from the moment they start to boil.

Serve with sour cream and / or hot peppers.

The same can be done with sauerkraut leaves. The sauerkraut is kept in water for a while, then it is broken into leaves that are cut into suitable pieces.

Sarmalele withstands freezing very well. I always make a big pot, and after they are ready and cool, I freeze a few more portions in boxes. When we feel like stuffing, we take them out and let them thaw for about an hour, then we heat them in a pot in the juice they leave.

TOTAL: 1971 grams, 2869.2 calories, 224.9 protein, 205.4 fat, 29.5 carbohydrates, 2.8 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Video: Iahnie de fasole cu carnati, la multicooker, foarte gustoasa (January 2022).