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Mackerel "dressed" in sour cabbage leaves


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Because it is the day of the Annunciation and because it is eaten over, I could not help but prepare something over .................... so I invite you to dinner, I am waiting for you, you are my guests.

  • 4 pieces mackerel
  • 8 pickled cabbage leaves
  • lemon juice
  • 1 glass of dry white wine
  • thyme
  • olive oil
  • salt pepper.

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Mackerel "dressed" in sour cabbage leaves:

We clean and then wash the pieces of fish. We sprinkle with salt and pepper each piece of fish both inside and outside. We sprinkle with lemon juice and then we "dress" each piece of fish separately in 2 sheets of sauerkraut that have were washed and desalted beforehand. Season with thyme. In a pan greased with olive oil place the fish and then pour the wine and a glass of water. Cover the pan with aluminum foil and bake for about 30 minutes. then remove the foil, sprinkle the fish pieces with the sauce from the tray and put in the oven until everything is well done and browned.

It is delicious .

I wish you good luck!

Pork steak in sauerkraut leaves in Romanian dish

Pork steak in sauerkraut leaves in Romanian dish, a steak that, dressed in sour cabbage leaves, will have a special taste. I tried this option only because then I wrapped everything in a puff pastry net, it's about the Pork Cutlet recipe in cabbage leaves and dough.

That was great too, so click on the picture to see the recipe. I hope you enjoy both ideas.

800 g pork breast or chop

soy sauce
Worcestershire sauce
balsamic vinegar
olive oil

2-3 sprigs of thyme
5-6 was large sour cabbage leaves
buoy powder

Method of preparation:
Prepare the marinade from the above ingredients. I did not give weights, as everyone has their preferences for some ingredients, so you do it to your taste. I used a beautiful piece of pork breast with mice, which I cut in two directions.

We stuff the piece well on the meat in the marinade and keep it covered with a cold foil for a few hours. Remove, wipe marinade with paper towels, grease with butter / margarine then in a Teflon pan put a crust on all sides and then dress it in sour cabbage leaves. If the cabbage leaves are too sour, they are boiled for 2-3 minutes, and when they cool, we put the piece of meat in them.

Because now I forgot to take the picture, the principle being the same, I show you the picture from the other recipe, to give you an idea how to do it.

Dietary stuffing

Dietary stuffing they are surprisingly tasty and I say this because usually when we think of sarmale, we automatically think of fatty pork, a little smoked or ribbed bacon for extra flavor and a few tablespoons of sour cream added when I enjoyed it. Well yes dietary sarmalutes they do not contain any of the above goodies, but I guarantee they are absolutely delicious. They were a real surprise for us and I confess without any remorse that I ate about 6 on the first day. With hot peppers!

Because I wasn't sure how to do some dietary sarmale like pork sarmales, I got on the phone and called mommy. I told him I needed a stuffing without rice and lean beef. After a short moment of thinking, he gave me the recipe for my aunt, which I implemented, with a few modifications, of course. They turned out so good that I was really pleasantly surprised.

And because I wanted them to be really good, I prepared the sauerkraut in the Romertopf clay pot, purchased from Germany. If you want to make them in a clay pot, you must keep in mind some small aspects related to the use of clay pots.

  • Before use, keep the clay pot completely submerged in cold water for 30-45 minutes. If we use it for the first time, we immerse it in cold water for 1-2 hours.
  • The clay pot is always placed in the cold oven. Otherwise, due to the thermal shock, it might crack and we certainly don't want this, right?
  • My pot is glazed, but the lid is not. That's why I use a little detergent when I wash the dish and for the lid, I use a little baking soda and a toothbrush.
  • After washing the Romertopf dish, let it dry very well and then store it in a dry and ventilated place.

Dietary Ingredient & # 8211 Sarmale

  • 1 large sauerkraut
  • 1 kg of lean beef
  • 2 medium carrots
  • 1 large onion
  • 4 medium tomatoes
  • 1/2 small zucchini
  • 4-6 tablespoons of good quality white wine
  • 50 ml water
  • 2 tablespoons smoked salt
  • salt
  • pepper
  • 1 large red bell pepper
  • fresh thyme
  • peppercorns
  • 100-150 ml of tomato juice
  • the water

Preparation & # 8211 Dietary sarmale

  • As we know, the beef is much weaker than the pork and the stuffing with beef for sarmale must be & # 8222 enriched & # 8221 so that the sarmale does not come out compact and with a not very inviting taste.
  • Mix the minced meat with the carrots, onion, peeled zucchini and seeds, all given through the grater with small holes.
  • Add the grated tomatoes (to grate them without problems, cut the tomato in half, remove the seeds, and then press it on the grater. The remaining peel is discarded).
  • Mix water with wine and 2 tablespoons grated smoked salt. If you don't have it, add normal salt to taste. Add this mixture to the cabbage rolls, season with salt and pepper and knead well.
  • Carefully open the cabbage leaves (if the cabbage is too salty or too sour, let it soak in cold water for about 30 minutes or as long as it takes to get the taste we want).
  • Form the sauerkraut and then place them in layers in the clay pot (on the bottom of the pot and between the layers, I put the chopped cabbage). Among the sarmale, we put the pieces of red bell pepper, peppercorns and fresh thyme.

  • Cover the sarmales with a layer of chopped sauerkraut, add a few slices of red pepper, thyme and peppercorns.
  • Mix the tomato juice with about 400 ml of water, and pour it over the sarmale. Pour the water until it starts to show through the top layer of sarmale.
  • Cover the dish with its own lid and put it in the cold oven. After I put it in the oven, I set the oven at 170 ° C and when it reaches this temperature, I set it at 180 ° C.
  • The sarmales are baked in about 3 hours. After 3 hours, we taste a wire and if it is done, we keep them for another 30 minutes, but without a lid, so that they brown nicely.
  • We serve them with Greek yogurt and hot peppers.

These sarmales can also be consumed in the Dukan Diet, starting from the cruise phase.

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Oana Durican offers us: HRIBI DROB

For "Easter Table" I thought, as you suggested, of a recipe for the soul, which we do not miss this holiday, along with painted eggs, lamb fillet, lamb steak on the tray, Easter and cake. It is a recipe for mushroom stew (manatarci) that my father prepares and that is why for me it is a recipe for the soul, because he taught me to cook, he "put the polish in my hand" since I was a kid.

1.5 kg of fresh or preserved mushrooms,
5-6 eggs,
3 large onions,
a bunch of dill,
a bunch of parsley,
optionally an asbestos connection,
pepper, salt, oil.

Peel an onion, wash it, cut it into small pieces and cook it in about 100 ml of oil with the lid on, so that it softens, not dries. The mushrooms are cleaned if they are fresh, washed and passed through a mincer, then mixed with onions including pan oil, whole eggs, dill, asparagus and chopped parsley, salt and pepper to taste. A soft mixture should come out, flowing like a thick dough, and if the mixture is not soft enough, then add a little water. Grease a cake pan with a little oil and line it with baking paper. The mixture is poured into the pan and put in the preheated oven on the right heat for 45-50 minutes. Optionally you can put in the composition 3-4 boiled eggs along the tray, so that the appearance is more special when you cut the slices of drob. It is served both hot and cold, as an appetizer. Good appetite!

How to make duck on sauerkraut


  • a big sweet cabbage
  • two ducks (if large, you can only use one)
  • thyme
  • Bay leaves
  • two large onions
  • two carrots
  • peppercorns
  • broth
  • a bunch of dill
  • olive oil
  • salt
  • White wine
  • pepper

Method of preparation:

The first step is to clean the duck well and wash it, then place it in a heat-resistant dish and season it well with salt, pepper, thyme, olive oil and a small glass of wine. Place the dish in the preheated oven at 140 degrees for 90 minutes. After 45 minutes, turn to the other side.

Then cut the cabbage into small pieces, then season with salt and leave for 30-40 minutes. Meanwhile, fry the finely chopped onion and the carrot on the small grater in a little olive oil, then add the finely chopped cabbage. Add the broth and other spices, pepper, thyme and bay leaves, hot pepper to taste. After the cabbage has hardened, add it to the tray around the duck.

Leave in the oven until the meat is well browned. Serve hot and garnish with fresh dill and hot peppers.

Sarmale in sour cabbage leaves & # 8211 classic recipe

Sarmalele is the dish most loved by Romanians, especially on holidays, and this time I prepared sarmale in sour cabbage leaves & # 8211 classic recipe.

I say, this time, because I like to prepare them in several ways, in various sheets: vine, stevia, spinach, etc.

They are delicious in any variant, especially served with polenta, cream and hot peppers!

  • 2 sour cabbages, medium
  • 1 kg minced meat, beef + pork
  • 300 g smoked ribs
  • 2 yellow onions, medium
  • 2 cloves of garlic
  • 100 g of rice
  • 100 ml oil
  • 2 teaspoons dried thyme
  • 1/4 teaspoon ground pepper and 8-10 berries
  • 2-3 bay leaves
  • 1 teaspoon paprika
  • salt to taste
  • 150 g tomato paste with pepper

Preparation time: about 4 hours

[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients for the cabbage rolls in sour cabbage leaves

Unwrap the cabbage leaves and keep them in cold water for 30-40 minutes.
If the cabbage is very sour, change the water once more.
Mix the minced meat, in the proportion of 2/3 pork, breaded and 1/3 veal.
Season with a little salt, a little dried thyme, 1 teaspoon paprika and 1/4 teaspoon ground pepper.
Chop the onion into scales and fry it in 50 ml of hot oil, stirring so that it does not burn.
Add the sliced ​​garlic, then add the washed and drained rice.
Mix the ingredients on the fire for 1-2 minutes, then let them cool and mix them with the chopped rind.

We prepare the cabbage leaves

With a small knife, with a sharp point, we remove their thick stalks and ribs, leaving only the finer part of the cabbage leaf, to run perfectly on the meat.
We chop the stalks, the ribs and the rest of the unused cabbage faithfully.

Sarmale assembly in sour cabbage leaves

Put the cabbage leaf in your left hand and place a spoonful of the filling to fill, about halfway through the sheet.
We roll the cabbage sheet, wrapping it at one end in the form of an envelope, and we insert the edges at the other end lightly inside, pressing them with our finger.
We lightly press the sarmales in our hand, clenching our fists, to create more gaps in the meat, in order to allow the rice to develop, being very careful not to open at the ends.

Sarmale preparation in sour cabbage leaves

Grease the base of the pot, in which we will boil the sarmales, with about 50 ml of oil
Place a row of chopped cabbage, sprinkle a little dried thyme, a few peppercorns, a bay leaf torn into pieces and sprinkle with a little tomato paste with pepper, diluted with a little water.
We place a row of sarmale, on the edges of the vessel, in the shape of a choir, and between them and in the middle, we place slices of smoked ribs.
Repeat the arrangement until we finish the sarmales, then grease them with a layer of tomato paste and cover them with cabbage leaves.

Add water until the sarmales are lightly covered.
Cover the pot with a lid and put it in the oven, on low to medium heat (145-150 degrees), for about 3 hours, or until the sarmales are cooked.
We try them along the way, to see if the rice or the meat are cooked.

Towards the end, in the last 15 minutes, we leave them without a lid, and without the cabbage leaves on top, to brown nicely.
We serve the delicious sarmale in sour cabbage leaves, warm, with cream, polenta and hot pepper, or as everyone prefers.

Another option I recommend is this recipe Unroasted pork sarmale.

Recipe for sour cabbage with scrambled eggs

Having good pork chops, stuffed with meat, I remembered how my grandmother cooked cabbage with scallops, Winter.

Very good was served with polenta and hot peppers. Whoever wanted to added a spoonful of cream.

I don't eat hot peppers, but I replace it with garlic. Very good is the cabbage dish, either sour or fresh, served with garlic! Try it and you'll see. I clean the garlic, cut it into larger pieces and sprinkle them over the cabbage.

Now it also depends on tastes, as if through Transylvania garlic is added to cabbage and during cooking.

I chose to cook the cabbage in the oven over low heat. It is good with lard, but if I added plenty of scallops, I opted for oil.

I also added a tablespoon of tomato paste with baked peppers, for a sweet taste. And I added smoked paprika. A little thyme, dried dill, two bay leaves and a few peppercorns and very good came out.

I especially like the aroma of dried dill when eating sour cabbage. Add the whole flower vine.

I hope you are inspired by my pickled cabbage recipe!

And if you find your taste in the recipes on the blog, you can also follow them on the Facebook.

But I am waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.

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Lemon, Tomato Juice, Lemon a whole carp, pieces or carp fillets 7-8 tomatoes Tomato juice 4-5 4fat peppers 4 onions 3-4 cloves garlic I put and parsley more a glass of white wine lemon salt, pepper , thyme, tarragon

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Children's food, Food 750g fish (I had turbot and sea bass) 2 links green onion 1 large tomato tomato juice or mashed tomatoes 1 link parsley

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Code plate

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Carp plaque

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Carp plate

Meals, Fish dishes, Fish 1 kg. carp fillets, 600 gr. onion, 400 gr. bell peppers, 200 gr. peeled tomatoes in broth, 60 gr. tomato paste, 20 gr. garlic, 20 gr. greenery, 60 ml. oil, 40 ml. semi-dry white wine, paprika, fish spices, salt, pepper, parsley.

Macrou imbracat in foi de varza acra - Rețete



As putea sa va spun cateva cuvinte despre istoria sarmalelor. Fara doar si poate, constient ca risc sa dezamagesc multi romani, care cred ca. sarmalele sunt un preparat autentic romanesc.

Sarmalele in foi de vita sunt dintr-o familie de mancaruri de legume umplute, comune in Balcani si regiunile înconjuratoare, Orientul Mijlociu, Caucaz. Cele mai multe dintre acestea, fiind zone unde Otomanii si-au pus intr-un fel sau altul amprenta, in decursul istoriei.

Retete vechi cu frunze de struguri umplute au fost atat sarate cat si dulci. Unele dintre aceste retete recomandau smochinele drept unul dintre ingrediente. In timpurile moderne, gustul special al frunzelor de struguri umplute variază în funcție de locatie. Acest lucru se datoreaza in mare parte variațiilor condimentelor si metodelor de gatit.

Atat grecii, cat si albanezii, bulgarii si nu in ultimul rand, croatii si turcii cred ca ei sunt inventatorii sarmalelor. Denumirea de sarmale, comuna pentru romani si croati, este asemanatoare cu “sarmalaki” in limba greaca, “sarmi” in bulgara, sau "sarma" in limba turca.

Cuvantul romanesc „sarma” este un împrumut din limba turca (sarmak), unde are sensul „a infașura, a inveli”.

Sarmalele au aparut in India veche, cu 2.000 de ani inainte de Hristos. Apoi le-au preluat persanii, astfel ajungand mai tarziu in Europa, prin Orientul Apropiat. In perioada dominatiei Otomane au fost raspandite in Balcani, regiunile inconjuratoare si Caucaz.

Fara doar si poate, cu trecerea timpului, reteta sarmalelor a fost adaptata, in fiecare regiune a lumii, in functie de gusturile locale si tabuuri, precum si in Romania, unde sarmalele se prepara cu carne de porc si in foi de varza.


Consider ca sarmalele sunt unele din cele mai raspandite si comune mancaruri din lume, cum de altfel si istoria sarmalelor spune acelasi lucru.

Pentru mine exista foarte multe amintiri legate de sarmale. Imi aduc aminte ca atunci cand aveam 8-9 ani, cand mama facea sarmale, era dezastru in casa. Impreuna cu fratele meu mai mare, surioara mea si fratele meu mai mic, mereu o ajutam pe mama in crearea dezastrului, ajutand-o sa inveleasca sarmale.

Ce. Voiam sa o ajutam, si ea ne lasa! :)

O ajutam in asa fel incat, toate bucataria era plina de boabe de orez, bucati de carne tocata si verdeturi. Noi copiii, mazgaliti pe hainele de pe noi, pe nasuc, pe obrajori, plini de compozitie prin par si nu in ultimul rand, sarmale de toate formele divine, numai in forma in care trebuiau ele sa fie in mod normal, nu erau :) Cand reuseam sa impachetam una asa cum trebuie, eram cei mai tari de pe planeta, la invelit sarmale. Impachetatul sarmalelor era precum un atelier de joaca pentru noi.

Mai jos va dezvalui modul de desfasurare a jocului numit “ de-a sarmaua ”!



  • Carne de porc - 500 gr
  • Ceafa de porc afumata - 200 gr
  • Carne de vita - 300 gr
  • Varza acra - aproximativ - 2 kg
  • Orez - 150 - 200 gr
  • Patrunjel - 5 fire
  • Marar - 5 fire
  • Ceapa verde - 5 fire
  • Ceapa - o bucata
  • Ardei gras rosu – 2-3 bucati
  • Suc de rosii - 100 ml
  • Ulei - 30 ml
  • Chimion - o lingurita
  • Foi de dafin - 2-3 frunze
  • Turmeric ( Curcuma ) - o lingurita
  • cimbru - 1 varf de lingurita
  • ienibahar - 1 varf de lingurita
  • boabe de piper - 15 bucati


Se spala orezul, procedandu-se astfel: se aseaza orezul intr-un castron, se adauga o lingura de sare grunjoasa si apa rece, se amestecam bine pana devine apa tulbure, apoi se indeparteaza apa si se repeta procedura inca de 2-3 ori, dar fara sare. Dupa ce s-a spalat orezul, se lasa in apa rece pana la folosirea lui.

Pentru sarmale este buna numai varza cu foi subtiri. Sarmalele mici se infasoara numai in varful frunzelor foarte subtiri, fara nervuri groase. Varza prea acra sau prea sarata se spala in 2-3 ape caldute, atat frunzele intregi cat si tocate.

Carnea se trece prin masina de tocat, impreuna cu ceapa, ceapa verde (curatate si spalate), patrunjel si marar.

In compozitita de carne si verdeturi, se incorporeaza ienibahar, turmeric, chimion si cimbru.

Sare NU se adauga, deoarece carnea afumata si varza contin destula sare.

Se adauga 100 ml apa peste compozitia de carne, verdeturi si condimente.

Se amesteca bine pana cand se incorporeaza in compozitie, pentru ca aceasta sa devina pufoasa si orezul sa aiba lichid in care sa fiarba, inainte de a se coagula carnea in jurul lui, altfel, carnea nu va mai permite apei din afara sa patrunda in orez, astfel incat acesta sa-si mareasca volumul la fiert si sa se inmoaie.

Se aseaza o foaie de varza cu nervurile in sus, se adauga o lingura din compozitia de sarmale in mijlocul fiecarei foi de varza, asezata precum un rulou pe latimea frunzei, astfel ca si la un capat si la celalalt al compozitiei sa ramana 2 cm de frunza libera. Se pliaza partea de sus peste compozitie, apoi se pliaza partile laterale si se ruleaza foaia de varza pana la capat, avand grija ca sarmalele sa fie compactate bine. Cu cat se formeaza mai mici, cu atat mai bine, se ruleaza si mai rapid, sunt si mai usor de savurat.

Dupa infasurarea tuturor sarmalelor, se pastreaza 2-3 frunze de varza intregi, iar frunzele ramase se taie pe langa nervura din mijloc, se suprapun mai multe si se ruleaza, apoi se taie subtiri, precum fideaua. Se taie si ardeii, julien.

Pentru fierberea sarmalelor, se foloseste o oala de 4-5 L, pentru a evita ca acestea sa dea in foc, in timpul fierberii.

Se toarna uleiul in oala, se aseaza jumatate din cantitatea de varza tocata in fundul oalei, si peste varza se toarna jumatate din sucul de rosii.

Se aseaza sarmalele formate, in cerc, cat mai apropiate, evitand sa ramana spatiu liber intre ele.

Optional, printre sarmale se pot adauga bucati de costita de porc proaspata sau afumata, desarata putin inainte, care, servindu-se impreuna cu sarmalele, le va da un gust foarte placut. Tot pentru aroma si gust se folosesc 2-3 foi de dafin si aproximativ 15 boabe de piper.

Dupa ce s-au aranjat toate sarmalele in cerc, peste ele se aseaza si restul de varza tocata impreuna cu ardeii taiati julien, apoi se adauga si jumatatea cealalta de suc de rosii, peste care se aranjeaza cateva frunze de varza intreaga, acoperindu-se sarmalele integral.

Peste sarmale se aseaza o farfurie termorezistenta, pentru a evita ridicarea sarmalelor la suprafata, in timpul fierberii.

Se toarna apa clocotita cat sa le se acopere, se aseaza capacul oalei si se lasa sa fiarba la foc mijlociu, pana cand dau in clocot, apoi focul se reduce la minim.

Timpul de fierbere a sarmalelor difera, in functie de cantitatea de sarmale.

Dar cel mai bine este sa se incerce o bucata, pentru a avea certitudinea ca s-au fiert.

In caz ca apare vreo surpriza si sarmalele nu sunt fierte bine, se mai adauga putina apa fiarta si se continua fierberea, pana sunt fierte sarmalele.



  • malai - 500 gr
  • stock de pui/vita (o supa de pui/vita mai concentrata, care se rezulta din fierbere oaselor) – 1.5 L
  • parmezan ras - 200 gr
  • unt - 100 gr
  • piper alb
  • sare dupa gust ( daca supa are sare, nu se mai adauga sare in mamaliga )


Se aseaza pe foc supa de legume, iar cand da in clocot se adauga malaiul in ploaie. Se condimenteaza cu piper alb, dupa gust. Se fierbe malaiul la foc potrivit aproximativ 20 minute, in ultima faza se adauga si untul.

Se pregateste o tava intinsa, care se tapeteaza cu hartie de copt si se adauga mamaliga intr-un strat uniform de aproximativ 1,5 cm, apoi se lasa la racit. Dupa racire, se introduce la frigider pentru 30 de minute.

Intre timp se incalzeste cuptorul, se scoate mamaliga de la frigider, se presara deasupra parmezanul ras, se introduce tava la cuptor si se lasa mamaliga sa se coaca, pana cand parmezanul s-a topit in intregime si a realizat o crusta rumena, deasupra preparatului.

Se lasa mamaliga sa se raceasca timp de 3-4 minute, dupa care, se poate sectiona in diferite forme, dupa preferinta.

Mamaliga se serveste drept garnitura la sarmale, acompaniata de smantana.

Video: Gennaros Fish Spaghetti (August 2022).