New recipes

Sarmale in vine leaves - with brown rice

Sarmale in vine leaves - with brown rice

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I discovered brown rice. Great to taste this. I prepared sarmale in vine leaves. In order for any whimsical person not to make a fuss, I wrapped some sarmales in cabbage leaves as well.

  • 1 kg meat mixture pork + veal
  • 500 gr smoked ribs
  • 300 gr of brown rice
  • 150 ml oil
  • 100 gr smoked bacon
  • 50 ml vinegar
  • 1 link chopped onion
  • 1 teaspoon paprika
  • 1 tablespoon pastry
  • 2 glasses of red broth
  • 1 glass apart
  • vine leaves
  • cabbage leaves
  • green dill
  • green thyme
  • salt
  • pepper

Servings: 10

Preparation time: less than 120 minutes

RECIPE PREPARATION Sarmale in vine leaves - with brown rice:

  1. Start by preparing the leaves. Put water with salt and a little vinegar to boil and scald the vine leaves by immersion [should not be kept for more than 30 seconds, they are fragile], Scald the cabbage leaves until you notice that they have softened. Remove the leaves in a colander. The vines are cleaned of tails. Cabbage leaves are cleaned of thicker ribs and if they are larger than a palm are cut in half.

  2. Wash and peel green onions. Remove the top sheet, which is drier.

  3. Chop the onion and fry it in half the amount of oil together with the brown rice. Salt, pepper, add the paprika and the donut paste. Add the minced meat. Pull the bowl aside and stir until the composition is homogeneous. Taste and add salt and pepper if necessary. At this moment I add 50 ml of tomato broth.

  4. Let the meat and rice mixture rest in the fridge for 15-20 minutes.

  5. Prepare the dish in which you prepare the sarmales: sprinkle the bottom with oil and put the dill and thyme sprigs there.

  6. Take the meat mixture out of the fridge and pack the sarmales. Hold the leaf in your left hand and put a spoonful of meat mixture over the leaf with your right hand. Pack sarmaluta.

  7. Arrange the sauerkraut in a bowl. Place the rib slices in the middle.

  8. At the end, chop the cabbage on top [I put it because my husband likes it]. Pour the water, the tomato broth over it and sprinkle with the rest of the oil.

  9. Put the covered dish in the oven for an hour. After an hour, take the lid off and leave it to simmer for six minutes.

  10. Serve the sauerkraut accompanied by sour cream and grated horseradish. We served it with Greek yogurt which is less fatty.

Tips sites


There are no tips for sarmalute. Everyone prepares them as they like. how many huts are so customary !!!