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Sarmale with soy

Sarmale with soy



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The leaves are put in water to desalinate them (if we use sauerkraut).

We soak the soybeans for 20 minutes.

Heat the onion in oil, when it becomes glassy, ​​add the carrot given through the grater and let it harden a little together, then add the pepper paste and the broth. Let it cool a little together and then turn off the heat and let it cool.

In a larger bowl add the meat, soy well squeezed with water, rice washed in a few waters and squeezed well, the mixture of onion, green parsley, chopped dill, thyme and spices to taste, then enough flour to bind the composition and mix well.

Squeeze the leaves well with water and break their backs. On each leaf add 1 tablespoon of the composition and roll as tight as possible.

Place in the pot (which I put thyme leaves and twigs at the bottom of the pot) and enough water to cover

Cover the pot with aluminum foil or lid and put in the oven.


Sarmale and vegetables stuffed with wheat, as in Bărăgan (Romanian recipes to your taste)

A whole book of Romanian recipes, written on a grain of wheat! In the heart of Bărăgan, wheat takes the place of any other cereal. No wonder, then, that in ancient times the stuffing of sarmale was made with wheat and not with rice, as today (as we learn from other old recipes)

As the vegetables were also filled with wheat, as will be seen in this recipe collected about two decades ago from Stelnica from Ialomița. Passing from the kitchen to the cult and from the ritual again on everyone's table, the wheat bears chiseled, according to the faith of the Romanian peasant, the image of Christ, on each grain. But let's move on to the recipe of the day: vegetables stuffed with wheat, as in Bărăgan.

You will need: 4 eggplants, 4 pumpkins, 4 tomatoes, 400 g boiled wheat, an onion, two red peppers, a yellow pepper, a bunch of dill, salt, pepper, optional oil: cream.


Sarmale with soybeans granules

Sarmale with soybeans granules from: sour cabbage, rice, soybeans, onions, parsley, vegeta, tomato juice, egg, paprika.

Ingredient:

  • 1 large sour or sweet cabbage
  • 250 g of rice
  • 100 g soybeans granules
  • 3-4 onions
  • 4-5 tablespoons oil
  • a parsley tie
  • salt or 1 tablespoon vegeta
  • 300 ml of tomato juice or 2-3 tablespoons of broth
  • 1 egg (optional)
  • 1 tablespoon paprika

Method of preparation:

After the stumps were removed, cabbage leaves cut the appropriate squares for packing the composition. If cabbage it is raw, it must be scalded. Finely chop the onion and simmer with water and oil.

After simmering well, put the rice, vegeta and 2 cups of water together with the soybeans and simmer until all the water is absorbed. Turn off the heat and add the finely chopped greens, the paprika and the beaten egg. Stir and make the sauerkraut.

Carefully place the sarmales in a round shape, in several layers, and put the tomato juice on top, sprinkle a little finely chopped cabbage and add water. Boil a few boils on the flame, then put them in the oven and boil for another 30 minutes


Soy recipes

Here he is waiting for you soy recipes of the most varied. Cook the soy steak or schnitzel and confidently use this healthy and light food, friendly to your figure. Trust soy products and cook the tastiest dishes with these recipes.

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    Appearing in the Ottoman Empire, sarmalele have gained a place over time on all holiday tables. Sarmales are.

    Soy milk is a very healthy addition to the kitchen of any responsible mother. It is full of nutrients, being a cocktail of.

    Toast is a great option for breakfast. If you are tired of serving it with the same boring combinations.

    Wok beef vegetables are a great option for a hearty lunch or dinner, both for you and your baby.

    Asian chicken breast with almonds is very easy to prepare and can be a great option for the whole family. For children it is full.

    Soy-stuffed pies are perfect for both lunch and dinner, as well as a snack throughout the day. Tasty and filling.

    An ideal food for a family dinner during Lent. Light, yet full of nutrients, this food will definitely.


    11 sarmale recipes

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

    1. Sarmale with meat in 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 squeezes 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 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, place a spoonful of broth diluted in a cup of water and a few pieces of smoked meat on top of them. Among the 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 sarmaluţă 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 sausages, 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

    Sarmale preparation 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 vine leaf, scalded, sits with the ribs 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 to taste, to cover the layers of fasting sarmale. Check the oven, and if the sauce decreases, you can add more. Boil the stuffed cabbage on a 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 the tomatoes and boil them with a little sugar until the sauce decreases 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 filled (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. Burn the leaves (the green part 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 let it cook for 1 minute or a few seconds until the rice tastes good.

    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.


    Sarmale with soy, in cabbage leaves. Fasting recipe

    It is not at all difficult to prepare fasting sarmale with soy in cabbage leaves and, moreover, they are a delight and a welcome change in the fasting menu. Even if they do not contain meat, they are extremely tasty and not at all difficult to prepare. Here is the recipe!

    READ THE ENTIRE LIVE MAGAZINE! MARCH, FREE, HERE!

    For any housewife to cook fasting sarmale with soy in cabbage leaves is a challenge, and this is because, at first glance, this dish is not as attractive for those accustomed to the "sweet" menus. But as sarmalele is one of the most popular dishes, we guarantee that, although it does not contain meat, this dish is one of the tastiest fasting options.


    Sarmale with mushrooms and soy. A tasty recipe that makes you not realize that sarmales are fasting

    A tasty recipe that makes you not realize that sarmales are fasting.

    Quantities of ingredients:

    -1/2 kg raw mushrooms
    -3 large onions
    -200 gr. rice
    -2 carrots
    -500 gr soybeans granules
    -200 ml oil
    -a cup of water
    -salt
    -pepper
    -thyme
    - chopped dill
    -Chopped parsley
    -1-2 pickled cabbage for leaves (cabbage if it is too salty, it is necessary to keep it salted overnight)

    Method of preparation:

    Heat in a pot 2 liters of water in which you put a pinch of salt and after it boils, add the soy and let it soak. When it swells, we drain the water.

    We clean the mushrooms and chop them finely with a knife, grate the carrots, cut the onion into small pieces. Heat the oil in a saucepan and add the mushrooms first, then the carrot and onion, the washed and soaked rice, the soy prepared as above, vegeta to taste but not much because the cabbage is pickled, thyme, pepper, a cup of water and cook everything until the rice swells a little and at the end add finely chopped dill and parsley.

    Remove the mixture from the heat and leave to cool.

    The sauerkraut is taken, the leaves are chosen, which are cut for the cabbage rolls and the cabbage is also chopped, then we start to form the cabbage rolls by putting a spoonful of the composition on the cabbage leaf and rolling it.

    Put a little oil and chopped cabbage on the bottom of a saucepan, arrange the sarmales concentrically (in circles), put the last layer of cabbage and a cup of tomato juice. Add more thyme, a cup of water and let it boil, on the right heat. When the stuffed cabbage starts to boil, reduce the heat. Keep it on the fire for about half an hour and then put it in the hot oven and let it boil for another hour with the fire reduced to a minimum. It is good to cover them with a lid (which is not affected by the temperature in the oven so as not to burn them on the surface). When they are cooked, they are left without a lid for about 5-10 minutes to get a pleasant appearance.


    Sarmale with soy, in cabbage leaves. Fasting recipe

    It is not at all difficult to prepare fasting sarmale with soy in cabbage leaves and, moreover, they are a delight and a welcome change in the fasting menu. Even if they do not contain meat, they are extremely tasty and not at all difficult to prepare. Here is the recipe!

    READ THE ENTIRE LIVE MAGAZINE! MARCH, FREE, HERE!

    For any housewife to cook fasting sarmale with soy in cabbage leaves is a challenge, and this is because, at first glance, this dish is not as attractive for those accustomed to the "sweet" menus. But as sarmalele is one of the most popular dishes, we guarantee that, although it does not contain meat, this dish is one of the tastiest fasting options.