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Sarmalute in vas roman

Sarmalute in vas roman

In a bowl, mix all the ingredients: minced meat, finely chopped onion, cook with the rice until golden and stir continuously so that the rice does not stick; add the eggs, salt and pepper. With this composition we fill the sheets with sarmale.

Cut the cabbage leaves in such a way as to remove the thicker ribs from the spine.

We take a sheet of cabbage, a spoonful of the meat composition and we start to pack each sarmaluta one by one. We cut the remaining cabbage into small pieces and place it on the bottom of the dish. of laurel without pieces of smoked. Then the next layer of sarmale, adding tomato paste where and where, ending with a start of sarmalute over which we put 2 whole cabbage leaves. Add a cup of water, cover the clay pot and put in the oven. The first part of the time on high heat, trying to turn the left-right dish from time to time. Then on the right heat until the meat has boiled, the cabbage has become softer and lightly caught the crust.

Serve with malaiguta, hot peppers and a tablespoon of sour cream!



Video: Sarmale in foi de varza. Sarmale traditionale in vas de lut. Retete Simple (December 2021).