Chop the greens and put them in a bowl.
We clean the onion and then we smother it in oil with a glass of water. I washed and cut the tomatoes, then I put them in the pan with the onion. The carrot will be cleaned, washed and then we put it on the small grater, after which we add it over the greens, together with the hardened onion.
Separately wash the rice a little and then leave it to swell in warm water, then add it to the carrot bowl. At the end add white flour, corn flour, salt and pepper to taste and mix to blend. Let the composition cool, while we prepare the loboda leaves.
We put the water to boil in a pot, and when it boils, we put the loboda fruits one by one, but be careful not to let them burn too much because they break. Remove gently with a spatula and leave to cool.
Then we wrap the sarmalute, which we place in a pot in which we put on the bottom a few vines (also from the garden) and a few sprigs of larch. We boil them, covering them with enough water to cover them.
The cooking time is a little shorter than those with meat ....... I also filled a pepper and three tomatoes ..... they were super good.
Lenten stalks in stevia leaves
Stevia is a very popular seasonal greenery in our country. It is used in salads, low-fat dishes, omelettes, rice and other fasting foods.
Phytotherapist Ovidiu Bojor places stevia and sorrel in the same category of greens as similar healing properties.
Sarmale in Stevia Leaves
Stevia is purifying - it helps elimination of toxins accumulated in the body during the winter, diuretic and easy laxative. It has effects tonic and remineralizant.
Careful! Although it is so healthy, stevia has some contraindications that we need to know before including this food in our diet. It cannot be consumed by people suffering from nephritic colic, oxalic stones, ulcer or hyperacid gastritis.
Fasting sarmale in stevia leaves - recipe
• 30 g of stevia leaves
• 1 cup of rice
• 1 carrot
• 4 onions
• 1 cup of broth
• salt pepper
Filling. Peel 3 onions and chop finely. Put them to harden with a little oil in a saucepan. Add the cleaned and grated carrot, then the chosen rice, washed and drained. Heat them for a few minutes, then turn off everything with water.
Add salt and pepper to taste. Bring everything to a boil until the rice swells, but not completely.
Peel the other onion and chop finely. Heat it in a little oil, with salt and pepper. Let it soften, then add the broth.
Wash the stevia leaves and scald them. Fill them with the rice composition and roll them nicely, like cabbage or vine leaves.
Grease a saucepan or tall pan with oil and place the sarmales in layers, putting a layer of broth sauce between them. The last layer can be finely chopped stevia. You can put a little broth on top. Add the borscht (or water) and possibly some spices, such as thyme or dried dill.
The cabbage rolls are ready in an hour, if they are boiled over low heat in the oven.
This is a simple recipe, but you can make the filling even richer if you add mushrooms, prunes, nuts, raisins or other ingredients.
1. Sarmale in Stevia Leaves, Fasting Meals, Sophia Publishing House, 2006, Bucharest, pp. 185-186
2. Ovidiu Bojor, Catrinel Perianu, Măcrișul, Ștevia, Health Through Seeds, Vegetables and Fruits, Fiat Lux Publishing House, Bucharest, p. 108
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
The advantage and ease with which this recipe is made, is that we can put all the ingredients from the beginning, which is very good, because it is also considered a dietary food, because all these ingredients are stifled.
In a double-bottomed pan or a Teflon pan with high walls, put olive oil (without letting it heat up), onion cleaned and finely chopped, carrot, celery cleaned and given on the large grater, stirring constantly for about 10 minutes, after which we put rice washed and drained, to harden 1 minute, following hot water and a tablespoon of grated corn (to bind the composition).
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Mix with a spatula in the pan so that the composition does not stick to the bottom of the pot, until it swells rice and it won't be liquid in the pan.
add broth, greens finely chopped, seasoning to taste with salt and pepper.
Let the composition cool, taking care of werewolf leaves.
This will be wash, cut tails, then data for 1 second and immediately pulled out of a vessel in which I put hot water (optional, if desired)
Wolf leaves they will be left to cool (if we have scalded them, if they cannot be used as such), then they will be fill and wrap each one with the cooled composition, as well as the sarmales used for the vine leaves.
After they were run, will be placed in a pot with a capacity of 2.5 l, wallpaper the bottom of the pot with sticks of parsley (dill) or larch, over which hot water will be poured, exceeding with water on top by 1 cm.
They will let it go boil the fire softly about 30 minutes.
Fasting stuffing with yellow loboda leaf will be served hot with polenta, but they are also good cold.
They can be kept cold in the refrigerator for 3-4 days, until they are consumed.
TRICKS AND IDEAS
For persons which do not fast, can be put in the composition 1-2 eggs, and at consumption the sarmales can be decorated with a few tablespoons of sour cream for more delicious taste.
800 g pork 3 large onions 2 tablespoons oil 100 g rice 2 sour cabbage 150 g smoked ribs 100 ml tomato juice 2 tablespoons dill 2 tablespoons thyme broth salt ground pepper peppercorns
- Chop the onion as small as possible and fry it in 2 tablespoons of oil until it becomes glassy. Add the broth over the onion and cook for another 2-3 minutes, stirring. Put the onion over the minced meat with a knife in small pieces, then add salt, pepper, thyme, washed rice and finely chopped dill.
- Unwrap the cabbages and choose the leaves, then portion them so that you get 2 cabbage leaves from each cabbage leaf. Fill the thus cut sheets with 1-2 teaspoons of the composition, roll them and stuff them at the ends. In the pan in which you are going to cook them, first place a layer of cabbage (either whole leaves or chopped as small as possible), followed by pieces of smoked ribs placed randomly.
- Arrange the sarmales, forming a spiral as dense as possible, from the edge of the pan to the center. After filling a row, place a layer of finely chopped cabbage, other pieces of smoked meat, peppercorns and a new layer of stuffed cabbage. Continue the arrangement like this, until you finish all the stuffing. Place a last layer of finely chopped cabbage on top, pour the tomato sauce and water, until the liquid begins to appear among the cabbage rolls. Put the Moldovan sarmalutes on low heat for about 3 1 / 2-4 hours, with the lid slightly tilted.
✽ Optionally, you can prepare Moldovan sausages in the oven, ideally in a clay pot, for a better, more authentic taste.
✽ To make sure the sarmales are cooked, taste the cabbage.
✽ The amount of rice can vary, and most of the time it is better to alter it intuitively: the fatter the meat you choose, the more rice you need to absorb the excess fat. Thus, if you have the impression that another spoon should be added or removed, do not hesitate. Most likely you're right.
Loboda winks at us now. Because she seems to be the queen of April, with her reddish color. We see it on stalls in supermarkets, we combine old peasants to buy it. We are whispered on Facebook corners that it is full of qualities such as vitamin K and antioxidants. That it would be purifying, diuretic, remineralizing, emollient, emetic, calming and vitaminizing.
But what to do with her? Loboda soup. This is the first option. And we explained how it is done, in 3 variants: 1, 2, 3.
But not only that. With loboda you can make a very good salad. And we started looking for the best recipes:
Spring salad, lalena.ro
Find in this salad everything that has the best spring, not only loboda, but also spinach, stevia, green onions, radishes, green slate. It is eaten with telemea cheese or tofu, if you are fasting.
Loboda salad, tomatoes and mushrooms, bucatariaadrianei.ro
Loboda salad, tomatoes and mushrooms
From a few ingredients you get a very filling and colorful salad. Taste with olive oil, lemon juice, salt and pepper.
Salad of leurda, loboda and quail eggs, retetecalamama.ro
Salad of leurda, loboda and quail eggs
It's time to recommend something more special. Even if the wolf doesn't seem to have anything elegant in it. But in fact, we just have to learn to use his true abilities. Forget what a wonderful recipe you can make with quail eggs, loboda, leurda, orange, mustard, honey, vinegar and olive oil.
Loboda salad, leurda, rocket with nuts and cheese with mold, lovefood.ro
Loboda salad, leurda, rocket with nuts and cheese with mold
With a less traditional taste, this salad only makes me salivate when I read what it contains. And it's very simple to make, a few leaves, a little mustard, a little olive oil and lemon juice. Let's not forget, of course, cheese and nuts.
Loboda salad, horseradish, sorrel, green onions and walnuts, rawvegananit.blogspot.ro
It sounds like we went into our grandparents' kitchen, those who hadn't heard of kale, but knew very well what to eat sorrel. Or the football. Which, I admit, I've heard about for the first time now. You can find out what's with these plants and why it's good to eat them
I hope I've made you want to, and the next time you have a bond, you'll take it.
Fasting worms in wolf leaves
For this fasting recipe we need the following ingredients:
100 g large loboda leaves,
Wash the leaves in cold water, then scald them a little carefully, so as not to break.
Finely chop the onion and fry half the amount until it turns yellow, add the washed rice and let it fry a little. Mix together with half the amount of broth and borscht, twice the amount of rice. Stir and add pepper and salt, and after boiling put in the oven for 15 minutes.
We form the sarmalutes, which we place in a pan.
Fry in oil the rest of the finely chopped onion, add the flour, and after it has browned a little, quench it with borscht. Strain the sauce, add the dill and season with pepper and salt. Pour the sauce over the sarmalute and put it in the preheated oven to simmer.
Lentils in stevia leaves
The stevia leaves are washed, then scalded in boiling water, then removed on a tray and allowed to cool.
The wild mushrooms and onions (cleaned of leaves and washed) are passed through the food processor, then they are fried in oil with a little salt. Add the washed rice, mix for a minute, then add a cup of water and continue to simmer until the rice boils. After the water drops, add a bay leaf and 3 tablespoons of tomato juice and bring to a boil.
Form the sauerkraut, placing a spoonful of the composition with rice and mushrooms on the wide end of a stevia leaf, then wrap. Do the same until the whole composition is finished.
The sauerkraut is placed on the bottom of a bowl and boiled with a little water to cover it, over low heat because the stevia is fragile and can break. Towards the end, add 4 tablespoons of tomato juice and keep it on the fire until the water drops almost completely.
Arm sarmale recipes
History says that sarmales appeared in the Ottoman Empire, which spread them everywhere where it had the opportunity to be conqueror. The term wire comes from the Turkish word "sarmak" which means roll and refers to a package that wraps a filling.
Among the countries that today acquire sarmă as a national food, there are also Romania, Bulgaria, Slovenia, Greece, Ukraine, Moldova, Iraq, Lebanon or Jordan.
It is not known when the sarmalele appeared on the territory of our country, but they have a strong tradition and are associated with traditional cuisine. They cook for Christmas, New Year and Easter. Normally, each family prepares a large pot of sarmale, which are then served as a main course on special occasions.
Sarmalele is prepared from beef leaves or cabbage leaves. Sarmalele with cabbage leaves is prepared from pork, rice, spices and smoked, cooked for hours on low heat. They are served with polenta or bread, and because they are considered a heavy food, they are "cooled" with yogurt, sour cream and horseradish.
There are also fasting options that contain rice, grated carrot, onion, spices, nuts.
Fasting sarmale in beef leaves
Fasting sarmale in beef sheets - a recipe that will definitely end up in your recipe book, not only for the fasting period, but generally during the periods when you want to vary the classic menu or to impress your guests with something new!
We all know and love traditional sarmales, whether they are with sweet cabbage or sauerkraut, or they are cooked in their pan, on the stove, filling the house with flavors or baked in a clay pot. Today I propose an alternative to the traditional sarmale recipe - Fasting sarmale in beef sheets!
We replace minced meat with mushrooms, an excellent source of vegetable protein, and instead of rice we use chives or spelled wheat. In addition, we add the special ingredient that makes our fasting sarmalutes a real explosion of flavors - the mix of spices for sarmale from the Savori Romanesti range, from Kotanyi.
Fasting sarmale in beef leaves - Romanian flavors from Kotanyi
In the "Romanian Flavors" range from Kotanyi you can find selections of spices specially created to be used for the most beloved recipes in Romanian cuisines! Spices for Sausages, French Fries, Meatballs or Sarmale, all are meant to bring flavor to traditional recipes. In our recipe today - Fasting Sarmale in beef leaves - we use the mix for Sarmale, which contains iodized salt, garlic, coriander, thyme, smoked paprika, pepper, dill, ginger. That is, a complex mix of flavors, so we do not need to add other spices, not even salt and pepper. But we can't forget, of course, the sprigs of thyme and dill, which are placed on the bottom of the sarmale pot, as we learned from Buni Sia since childhood!
Fasting sarmale in beef sheets - Everything you need to know about the recipe
- Mushrooms are considered "vegetable meat", so our sarmalutes are very nutritious and full, although they do not contain meat.
- I chose to use pleurotus mushrooms, very accessible and very "meaty" in texture. They do not decrease as much when cooked as other types of mushrooms, but the choice is yours, depending on the mushrooms you like. You can also use a mix of cultivated mushrooms (pleurotus, champignon) or wild mushrooms (ghibi, galbiori, ghebe).
- Of course you can also use rice in the recipe for fasting Sarmalute in beef leaves, but why not try barley / spelled wheat? Arapcas is crispy and has a special aroma, and the cooking time is the same as that of rice.
- Beef sheets are great for sarmale, being very popular in the Balkans and the Middle East, where the fillings range from minced meat to plain rice or various vegetables. Thus, the beef sheets fit perfectly in the fasting sarmale recipe. You can find them in stores in jars, in brine. It is ideal to keep them in water before use, so as not to be too sour for sarmalute.
- If you don't like beef leaves, you can opt for sauerkraut. It is advisable to keep it in water before use to dispose of it. Or you can use sweet, fresh cabbage, which you scald before use.
Fasting sarmale in beef sheets - Ingredients for 30 pieces
- 2-3 teaspoons of Kotanyi “Savori Romanesti” spice mix
- 4 tablespoons sunflower oil
- 1 medium carrot, put on a fine grater
- a slice of celery on a fine grater
- a large, finely chopped white onion
- 700g pleutorus mushrooms, cut into cubes
- 200g barley / spelled
- an 800g jar of beef brine
- 500ml tomato juice
- dill and thyme branches
Remove the beef leaves from the jar, drain the brine, keep them in cold water for 30 minutes, until the composition is ready.
For the composition with which we will fill the sarmales, heat the oil in a large pan. Saute onion, carrot and celery until onion becomes translucent. Add the mushrooms and barley, sauté them with the onion for 4-5 minutes on medium heat, until the mushrooms are soft. Add 2 teaspoons of Kotanyi spice mix for sarmale or to taste. Mix well.
On each beef leaf we put a generous spoonful of filling. We roll the sarmalute, not very tight, so that the barley can swell when cooked.
We are preparing a suitable pot. Put dill and thyme sprigs on the bottom of the pot, then cover with a generous layer of beef leaves. We build the sarmales in layers. After each layer of sarmale, add tomato juice and season. At the end, cover the sarmales with another layer of beef leaves, add tomato juice. Add 150-200ml water. Boil the stuffed cabbage over low heat for an hour & # 8211 for an hour and a half, or until the bark is cooked.
Serve the fasting sarmalute with sour cream, lemon juice or, if you like, with pickled hot peppers. May it be your best and I invite you to try the whole range of "Romanian Flavors" spices from Kotanyi, I promise you will be pleasantly surprised!
Wolfberry soup recipe. How to make the best fasting wolf soup
Werewolf Soup Recipe. How to make the best fasting soup - because we are in Easter Lent 2019, we thought of offering you a recipe that is easy to prepare, beneficial for health and that includes seasonal greens
Werewolf Soup Recipe. How to make the best fasting soup - because we are in Easter Lent 2019, we decided to offer you an easy-to-prepare recipe, beneficial for health and that encompasses seasonal greens
There are a few more weeks of Lent and until April 28 we will continue to enjoy fasting dishes. If you run out of ideas regarding the preparation of fasting recipes, we will help you. How about a healthy and delicious loboda soup, which will help you take advantage of the rich greens & vitamins of spring? Here is a recipe that will make you lick your fingers.
- 6 red loboda ties
- 1 link green onions
- 2-3 new potatoes
- 2 carrots
- 1 larch connection
- 1 link parsley
- 2 teaspoons olive oil
- 500 ml borscht
More carefully, we choose the loaf that we wash 4-5 times in cold water and let it drain in the sieve. Meanwhile, put about 2 liters of water to boil with a teaspoon of salt. When the water boils, add the loboda. We let it boil for a few minutes, take it out of the pot and drain it in a sieve.
We wash the carrots, potatoes and onions, cut them into cubes and boil them in icing. After boiling, add the chopped loboda over the vegetables. Season with salt and pepper and let them boil. Separately, put the borscht in a kettle and let it boil. Then we pour the pot over the soup. Add parsley and larch
If you are not fasting and want to add extra flavor, you can serve it with yogurt or sm & acircnt & acircnă.