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Sarmalute in vine leaves on a pumpkin bed, seasoned with Delikat spices with 100% natural ingredients

Sarmalute in vine leaves on a pumpkin bed, seasoned with Delikat spices with 100% natural ingredients


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We wash the vine leaves and scald them for a few minutes, then drain them.

Mix the minced meat with the grated zucchini, the grated carrot, the finely chopped green onion, the loboda and the parsley. Season with salt, pepper and spices for Delikat sarmale.

Peel a squash, grate it and slice it. Form the sarmalutes.

In a large pot put 1 tablespoon of oil and cover the bottom of the pot with vine leaves. Place a row of zucchini slices over the vine leaves, sprinkle Delikat thyme and place a row of cabbage rolls. Then we place a row of zucchini, thyme and sarmalute slices again, until we finish the ingredients. At the end, pour the jar of tomatoes into the broth, sprinkle with thyme and put them to boil over medium to low heat. I'm ready when the fork enters the vines easily.

Good appetite!


Sarmalute in smoked cabbage leaves

Difficulty: high

Take a large sauerkraut and choose suitable sheets. Set aside and prepare the composition.

They are used for composition next :
1 kg of minced meat mixture (pork + beef), 3 suitable onions, 150 g of rice, 3 tablespoons broth, 1 link dill, one link parsley, salt, pepper.

Cut the smoked pieces into small pieces. Mix the composition and wrap the sarmales. On the bottom of the pot put the chopped cabbage with a knife left over from the sheets I chose, 2 tablespoons of broth and start to put a layer of sarmale a layer of smoked, the same until the pot is filled, and on top again the chopped cabbage. Put water on top while covering the sarmales. Keep on the fire for 2 hours on a suitable heat. Good appetite!


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