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Sarmale for Christmas

Sarmale for Christmas


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In order for all the sarmales to boil at the same time, we need to scald the vine leaves a little. I did that because they were dry.

The cabbage is left to soak a little in cold water. The sarmale leaves are cut off the back.

Chop the pork, chop the beef and then mix very well. Saute the ribs a little in hot oil and place over the meat mixture.

Cut the onion into cubes and fry in the oil in which I hardened the ribs. Put the rice over the soaked onion and cook it well. Finely chop two peeled tomatoes and pour over the rice and then mix well. Let it harden for another 5 minutes, stirring constantly. The rice mixture is cooled and then placed over the meat mixture. Add salt, pepper and thyme to taste and with this mixture we will make the sarmales.

At the bottom of the cauldron, in which I boiled the sarmales, I put chopped leaves of varrămurată and a few strips of rind. We place the sarmales and put strips of rind between them. On top we put chopped cabbage, ribs and water mixed with the rest of the tomatoes, finely chopped. Put enough water to cover the sarmels a little. Put them to a boil on the stove and then put them in the oven, over low heat, until they have boiled well.

Serve with polenta and yogurt.

Good appetite!



Sarmalele, not missing from the Christmas table, have different recipes depending on the region

Wrapped in cabbage or vine leaves, sometimes sprinkled with sour cream and in a hot relationship with a hot pepper, the sarmales are not missing from the Christmas table. C & acirct e Rom & acircnia de mare, at & acirct can be the list of recipes.

In Dobrogea, for example, where the Turks, the Tartars and the Ukrainians live in peace with the Romanians, we find sarmale made of mutton, and in which oriental spices are put, but sarmale made from fish. # 537te.

The Romanian word "sarma" is borrowed from the Turkish language, where "sarmak" means avel, a & icircnveli, a & icircnf & # 259 & # 351ura. If our meat-and-rice dishes can be wrapped in cabbage leaves, the Turks settled here use only beef leaves. But the flavor comes from the specific ingredients, which lie.

Turkish sarmales are boiled over low heat in clay pots. After almost an hour, they are removed, placed on top of slices of lemon juice and pomegranate juice and arrive in a wood-fired oven, where they sit for another hour. 259 catch & # 259 aroma & # 259. Over time, Turkish sarmales have become a traditional dish in Dobrogea, especially since there are many mixed families here, who celebrate Christmas.

The stuffed cabbage rolls look very good with the Romanian ones, only they are made strictly of mutton, which gives them a special taste.

In the Danube Delta, the sarmales are made, as otherwise, with fish. The people of Lipova do not want to go to Christmas now, but in two weeks they will go, but they are making preparations for tourism.

We arrive in Italy, where sarmaua has become the main dish even on the tables of locals or mixed families. Denise Arsenyeva is Ukrainian and has made sarmales from her mother. Now he lives in Italy, with a Romanian, and he appreciates the family's recipe.

Denisa's sarmales are similar to the traditional ones from Romania, but they are cooked in a sauce that contains, among other things, smoked mushrooms and carrots.


The healthy recipe for the best Christmas sarmale! How do you prepare them for your loved ones?

Ela Crăciun, journalist and TV presenter, recently shared the healthy recipe for sarmale that she has been preparing for her family for so long! The dish is taken from his mother, and is now available to all lovers of traditional dishes, cooked at home!

"My mother makes the best sarmale in the world. Even my husband can confirm it and you know how the boys are, they are used to the food made by their mother.

How I was this year

a perfect cook and I tried a lot of new recipes, which my mother cooked until she finally moved to Sinaia, so I took my heart in my teeth and said I would try to make the best recipe for Christmas sarmale. It was a premiere for me, but with her on the phone, success was guaranteed. I prepared them this week because I had to film a video with the Christmas table. If you have emotions, I'll tell you that I had them too, but they turned out super delicious.

In order to have a meat mixture that is as low in fat as possible, the mother also puts turkey breast in it, especially since

and the children really like the sarmales ", said Ela Crăciun, on her own blog, where she posted the recipe.

How can you prepare them too?

Ingredients for about 70-80 sarmale:

1 kg pork leg
0.5 kg pork or pork neck
0.5 kg of turkey breast
70-80 cabbage leaves
3 onions
half a carrot
a slice of celery
half a parsnip
½ kg of tomato broth paste
150 gr. of rice
spices (salt, pepper, thyme)

"Finely chop the onion and put the vegetables on a small grater.

Fry the onion in 2 tablespoons of oil and a tablespoon of water over low heat

it softens and becomes glassy. Add the vegetables and cook for 5 minutes.

While it cools, wash the rice (you can put more to taste) and add a little water to a boil, two.

Chop the meat, mix, add salt and pepper to taste. Make sure the vegetables and rice have cooled and mix them well until smooth. If you like other spices, such as thyme, you can put a teaspoon. Pickled cabbage would be good to have prepared in advance, the cabbage leaves fit so that they are, as much as possible, the same size ", explained the journalist

on her blog, which can be visited here, for more instructions on how to cook.


Christmas recipes: Tasty Transylvanian sarmale

We should not miss the traditional sauerkraut on the table for Christmas. This preparation, for many of us, has a direct connection with the feast of the Nativity.

The famous and miniature Moldavian sauerkraut are perhaps the best known, but the Transylvanians have also left their mark on the way of preparing this kind of food.

So here are the ingredients we need for Transylvanian sarmales:

1 kg of minced pork

a tablespoon of tomato paste

homemade smoked sausages 500 g

Over the meat add the onion on the grater with small holes, rice, thyme and pepper and mix well until everything is well blended.
We unwrap the cabbage in sheets that are the right size and cut their stalks and thicker ribs.
Form the sarmales by placing in the center of each piece of cabbage, meat (about the size of a walnut), roll the sheet and insert the ends inside with your index finger.
We placed the stuffed cabbage in a pan on the bottom of which we put cabbage leaves or chopped cabbage and bay leaves and smoked ribs cut into small pieces. Sprinkle peppercorns and thyme among the cabbage rolls.
Among the sarmale we also put the pieces of bacon and the acorns.
After we put all the sarmales in the pot, we finish with a layer of chopped cabbage and pour water to cover the continuum.
Put the pot with the lid on the stove and let it boil, then move them to the oven that has been preheated.
Leave the sarmales in the oven for about 4 hours, taking care to add more (boiled) water if necessary.
When the sarmales are ready, remove the lid and pour the tomato paste, which we sprinkled with a little water, and let the cabbage on top brown again.

Tip: Do not soak the cabbage in cold or hot water because it will lose its taste. In order not to make the sarmales too salty, do not add salt to the meat at all.


Sarmalele, the most awaited at the Christmas table. Four delicious recipes to surprise your guests

Sarmelele are the most awaited on the festive table for Christmas. Regardless of how they are prepared, sarmalele will always be preferred by Romanians when it comes to traditional dishes.

Brine a culinary preparation of minced meat (usually pork, but also beef, sheep, poultry or even fish), mixed with rice and other ingredients, wrapped in cabbage leaves (fresh or sour), veal or stevia etc., in the form of a roll.

Gourmets are of the opinion that sarmales are tastier if they are boiled in a cast iron cauldron, over a low heat, or in a ceramic pot, in the oven, if pieces of mussels are placed at the bottom of the pot / ceramic pot and between the sarmales. smoked or even a smoked pork chop, thyme leaves, dill and peppercorns.

It is said that if consumed after "staying" 2-3 days, sarmales will have a special flavor.

At the table, sarmales are served with polenta, cream and hot peppers.

There are several types of sarmale recipes. We have for you the best 3 recipes you can try for Christmas.

Pork sarmale
The most popular are pork sarmales. They are very tasty and easy to make. The recipe for this recipe can be found here: Pork Sarmale

PREPARATION TIMES
Preparation time: 60 min
Cooking time: 180 min
Ready in: 4 hours, 0 min
INGREDIENT:
2 kg fat meat
500 g lean meat
15 tablespoons rice
4 onions
200 g smoked breast
4 carrots
500 ml of cabbage juice
peppercorns
Bay leaves
3 dry thyme branches
2 sour cabbages
200 g broth or tomato juice
salt
pepper

METHOD OF PREPARATION
Very tasty and easy to make pork sarmale, according to the recipe below.

1. Salted cabbage in cold water depending on how salty it is. It can be put from evening to morning or just an hour.

2. Pass the meat and onion through the mincer, then mix with the rice, salt, pepper and half the amount of carrots passed through the grater.

3. Peel each cabbage leaf and cut it if it is too large. Put the stuffing like a walnut and roll by placing the sarmales in the pan on a layer of chopped cabbage and alternately with the smoked pork breast.

4. Put in the pan the remaining carrots, also passed through a grater, place the thyme, peppercorns and bay leaves. Pour cabbage juice, broth and enough water to cover them. Boil covered for about 3 hours.

Beef wires
However, if you want leaner sarmale without too much fat, it is advisable to make sarmale with beef. They are just as tasty and even healthier.

PREPARATION TIMES
Preparation time: 30 min
Cooking time: 180 min
Ready in: 3 hours, 30 min
INGREDIENTS
2 raw cabbages
1.5 kg of minced beef
5 onions
150 g of rice
1 can tomatoes in broth
100 g broth
oil
1 liter of white wine
1 liter of borscht
thyme twigs
salt
pepper

METHOD OF PREPARATION

1. Put the chopped onion and rice on the fire and leave for about 10 minutes, until the rice swells. Then mix with the minced meat, knead a little and add 100 ml of water. Allow the mixture to stand for about 30 minutes.

2. Meanwhile, scald the cabbage leaves in a liter of boiling borscht mixed with water and let it drain. Cut the chopped stalks and place them on the bottom of the pan.

3. Roll the sarmale and place them next to each other. Put the tomatoes in finely chopped broth, sprigs of thyme, salt, pepper, pour oil and add the broth.

4. Pour the wine, add enough water to exceed the sarmales very little and put it to boil over high heat until it boils. Then reduce the heat, cover with a lid and cook for almost 3 hours.

Transylvanian sarmale
Probably the most aromatic and tasty sarmale ever made, these are the Transylvanian ones:

PREPARATION TIMES
Preparation time: 140 min
Cooking time: 30 min
Ready in: 2 hours, 50 min
INGREDIENTS
400 g minced pork
200 g minced beef
4 slices of smoked ham
1 onion
1 tablespoon oil
1 cup rice
200 ml of tomato juice
salt
freshly ground pepper
a few peppercorns
fresh or dried dill
thyme (optional)
1 cup cabbage juice
14-15 pickled cabbage leaves
hot peppers or paprika

METHOD OF PREPARATION

1. Mix all the minced meat, then add the rice and onion hardened in oil, tomato juice, diced ham, salt and pepper. Because sauerkraut is salty, you don't have to add too much salt.

2. Wash the sauerkraut several times in cold water and allow to drain. Then take two sheets of cabbage and fill them with the meat composition, so as to obtain large cabbage rolls, which are served one at a time. Place in a bowl with a thicker bottom, over a layer of chopped cabbage. Sprinkle with chopped dill, a few sprigs of thyme and peppercorns, then pour cabbage juice folded in hot water to cover the sarmales.

3. Put on medium heat, and after the first boils reduce the heat to low and simmer for about two hours. They can also be put in the oven for half an hour. Serve hot with hot peppers or paprika.

CHICKEN LEAVES IN VINE LEAVES

Chicken sarmale in vine leaves - weaker and healthier than traditional ones. And the recipe is very simple. Here's how they are made!

PREPARATION TIMES
Preparation time: 30 min
Cooking time: 120 min
Ready in: 2 hours, 30 min
INGREDIENTS
750 g minced chicken
1 or
2 tablespoons rice
1 large jar of vine leaves
1 link green onions
1 bunch of parsley
3 sprigs of thyme
300 ml cream
salt
pepper
2 tablespoons flour
oil

METHOD OF PREPARATION

1. Pass the sheets under a stream of cold water and then drain in a strainer.

2. For the filling, mix the minced meat with the rice, egg, chopped green onion, parsley, salt and pepper.

3. On each whole sheet, place about a teaspoon of the meat mixture, roll and place in the pan,

alternating with thyme twigs.

4. Pour oil, cream mixed with flour and water to cover the sarmales. Boil on low heat for about 2 hours.

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VIDEO | The secret of the best Christmas sarmale: Traditional recipe, over 100 years old, prepared by an Albaiulian chef

Not missing from the Christmas table are the cabbage rolls, a delicacy that Romanians do not miss the opportunity or celebration to prepare. Weddings are not complete if, in the morning, the tasty dishes prepared in cabbage leaves are not served, and the holidays without sarmale are not holidays.

Considered as traditional Romanian food, sarmales come, in fact, from Turkish cuisine, just like many other dishes considered traditional Romanian. No matter where they come from, sarmales are among the dishes most appreciated by Romanians in all areas of the country.

Read also: CHRISTMAS MESSAGES. Christmas wishes. Christmas greetings. Christmas SMS

Alba Iulia chef Călin Horvath revealed to us what ingredients he uses and how to prepare the most delicious Christmas sarmale, according to a recipe that is over 100 years old, which he knows from his grandmother.

For a pot of sarmale the chef says he uses the following ingredients:

-meat mixture in which a potato was chopped

-finely chopped red onion

-smoked smoked pork bacon

-the rind from the diced bacon

Spices: salt, pepper, paprika.

Aromatic plants: dill, thyme, dried shock flowers.

For starters, melt the bacon pieces. In a frying pan, let it brown a little, until it leaves the characteristic grease in which the onion is hardened. Add a little salt which will speed up the cooking process. Wash the rice in a stream of cold water, drain well, and the defective grains will drain with the water. When the onion is almost hardened, add the spices.

Read also: CHRISTMAS HABITS, TRADITIONS and HABITS in ALBA county: The carol with the turkey, "Piţărăii", "Haida-duru", "Junişenii", "Irozii", "Viflaimul" and "Butea Feciorilor"

"You have to know that the ingredients are introduced towards the end of the food preparation because they keep their taste better in the food. If we put the spices at the beginning, their taste disappears ", explains Călin Horvath.

In the ready-cooked composition, add the rice, mix and leave to cool. Meanwhile, the pot for the sarmale is being prepared. The Albaiulian says that he prefers a clay pot: “This is how Christmas sarmales are made. That's what we saw and ate at our grandparents. ” Place the rind and the piece of blood on the bottom of the pot. Put finely chopped cabbage on top, then put the pork chop.

Mix the contents of the pan with the meat for the sarmale, until it is completely homogenous. The two raw eggs are added to the meat composition and salt and pepper are added. The meat is left to "hodinit", during which time we will take care of the pickled cabbage leaves. The leaves are detached from the cabbage head, the stalks are cut. They must be the right size and thinner.

The most delicate part of preparing sarmales is their folding. On the pieces of pickled cabbage leaves, put a little filling, about a spoonful, roll once, then bring the edges of the leaf towards the center of the sarmala and continue rolling, squeezing it.

When I'm done with the packaging, the sarmales are placed in a pot around the ciolan. Chop some cabbage, which we put on top of the sarmales, together with pieces of bacon cut into thin slices. We add a few sprigs of thyme and dill and on top we will put the lid of the pot with cabbage vines that we place in such a way as to cover everything like a lid.

Călin Horvath also reveals the secret of the recipe he is preparing: “We put dried shock flowers over these cabbage leaves. The shock gives a special aroma to our preparation and also has an antiseptic role ”.

All we have to do is pour water to the level of the sarmales and pass them with one finger, then put the lid on and boil them. In the clay pot, the sarmalele will boil for 3 hours, 3 and a half hours, over low heat, during which time the water level is checked from time to time.

"When we were little children, my grandmother used to make these sarmales on Christmas Eve and she was lying down, my children have to make them now so that when the carolers come they will smell the sarmales in the house and that's how it was. He made them in the country, on the wood stove ", says the chef with nostalgia.

Serve them with sour cream and hot peppers, topped with a red or red wine. Have fun, enjoy cooking and happy holidays!


How to prepare the best sarmale for Christmas

Sarmales are included on the list of traditional dishes that are never missing from the table of Romanians for Christmas. In order to impress your guests at the holiday table, you need the best recipes, so we tell you how to make the best Christmas sarmale.

1. Christmas sarmale recipe - pork and beef in sour cabbage leaves

Ingredients for pork and beef sarmale recipe:

  • 300 g of minced beef
  • 400 g of minced pork
  • 2 onions
  • 6 tablespoons rice
  • 3 tablespoons tomato broth
  • a bunch of dill
  • 1.5 kg of sour cabbage
  • ground pepper
  • 6-7 peppercorns
  • 2 bay leaves
  • dried thyme
  • 200 g of smoked bacon (or any kind of smoked meat).

How to prepare Christmas sarmale:
Peel an onion and finely chop, then fry in a little oil, over low heat and in a covered bowl. Then add the rice previously kept for a few minutes in cold water and a tablespoon of broth. Leave on low heat for 2 minutes, stirring constantly. Add a tablespoon of broth and simmer for another 2 minutes. In a larger bowl place the meat, along with the onion and rice with the broth hardened earlier, 1/4 teaspoon ground pepper, 1/2 teaspoon dried thyme, finely chopped dill. Mix well.
After you have prepared the meat, peel the cabbage leaves from the back, cut the thicker ribs, put the cabbage leaf in your palm, take the meat with a spoon and roll the cabbage leaf around the meat, taking care to cover the cabbage heads with the cabbage, so that the meat does not come out. The wires thus prepared are placed in a fairly large saucepan, side by side, in a circular shape. Place a tablespoon of oil, 2-3 whole cabbage leaves and a 1 cm layer of finely chopped cabbage on the bottom of the pan.
When you have finished making a layer of sarmale, place a tablespoon of broth diluted in a cup of water and a few pieces of smoked meat on top of them. Among the broken sarmale and 2 dried bay leaves. Then continue with another layer of sarmale, then smoke and sarmale again, until you finish them. Place a 1 cm layer of finely chopped cabbage on top of the last layer of cabbage rolls and spread another tablespoon of broth. Fill with water until it exceeds the sarmales by a few cm.
Cover the pan and cook over medium heat for about 40 minutes. Check from time to time not to drop too much water and top up when needed. Then turn on the low heat and leave until ready, at least another hour. Towards the end, you have to take out a stuffing on a plate and taste it, the cabbage must be well cooked.

2. Christmas sarmale recipe - in vine leaves

Sarmale ingredients in vine leaves:

  • 1/2 kg of minced meat
  • 50-60 vine leaves
  • a carrot
  • an onion
  • 5 tablespoons rice
  • 5 tablespoons tomato paste
  • 2 eggs
  • a dill connection
  • a teaspoon of thyme
  • 5-6 bay leaves
  • salt and pepper.

How to prepare Christmas sarmale in vine leaves:
Peel a squash, grate it and chop the onion. Heat a few tablespoons of oil in a frying pan and then add the carrot and onion. Fry until half softened, add half a cup of water and the whole amount of tomato paste. After cooking, add the spices. This is the sarmale sauce that will also be used to fill the sarmales.
Mix the minced meat with the rice and chopped dill, over which we will add the sarmale sauce. Mix all ingredients well. Then add 2 eggs. Season to taste. The scalded vine leaf is placed with the ribs up, ie the smooth part in the palm. Put the prepared composition and roll them like cabbage leaves. In a saucepan, place a few vine leaves on the bottom, over which the folded sarmales are placed. Add enough water to cover the sarmales. Boil on low heat for about 1 hour. They can also be baked in the oven.


Sarmale recipe

(about 70-80 sarmales come out of the quantities below)

  • 1 kg pork leg
  • 0.5 kg pork or pork neck
  • 0.5 kg of turkey breast
  • 70-80 cabbage leaves
  • 3 onions
  • half a carrot
  • a slice of celery
  • half a parsnip
  • ½ kg of tomato broth paste
  • 150 gr. of rice
  • spices (salt, pepper, thyme)

Sarmale preparation method

Finely chop the onion and place the vegetables on a small grater.

Fry the onion in 2 tablespoons of oil and a tablespoon of water, over low heat until soft and glassy. Add the vegetables and cook for 5 minutes.

While it cools, wash the rice (you can put more to taste) and add a little water to a boil, two.

Chop the meat, mix, add salt and pepper to taste. Make sure the vegetables and rice have cooled and mix them well until smooth. If you like other spices, such as thyme, you can put a teaspoon. Pickled cabbage should be prepared in advance, fit the cabbage leaves so that they are, as far as possible, the same size.

In the Crock-Pot Express multicooker, place a layer of chopped cabbage and put half of the broth paste, after which we place the sarmales. Alternate the layers until you put all the sarmales and finish with the tomato paste.

We add a cup of lukewarm water and set the multicooker on the Meat / Stew program, Low pressure, for an hour.

Sarmales are ready in just 60 minutes at the Crock-Pot Express multicooker with pressure cooking

What I really like about him is that you don't have to stand guard in the kitchen anymore, and the meat boils quickly and becomes very tender. You know that chicken or country poultry are hard to cook, and in an ordinary pot you can sit after them for half a day and they are still not tender.

I found out a few years ago Slow Cooker Digital CrockPot and I used it for cooking, but especially for making apple pie with burnt sugar cream. I leave you a link to the cake recipe and I recommend you try it, it comes out super, super delicious and fast.

After I made the apple cake with burnt sugar cream in CrockPot, a friend came to me, we ate the goodness together and I told her that we made everything in a maximum of 20 minutes, the rest was taken care of by the miracle pot. He wanted her so much that I gave her a present. Since then she has told me that she uses it with great pleasure, it is of real use to her, especially now that she has a child, it helps her a lot to gain time and prepare food for the whole family. Cook everything in it, from soups, broths, stews, pots, pasta, meat of any kind, steak, desserts - from fruit cakes, cake, bread and the indispensable apple cake. I was impressed when she told me that every holiday, Christmas, Easter, birthday, she makes this cake, and her father, who is an unparalleled gourmet, adores him.

About a month ago my sister-in-law bought it and she is just as excited. I had seen the multicooker in the improved version and I really wanted to buy it, but Santa came earlier.

What I like about the Crock-Pot Express multicooker

· Cooks very fast, halves the time, maybe even more
· How much I boil I don't have to sit next to her, I put all the ingredients, I put the lid on, I set the schedule and I leave, even from home, and when I come back the food is ready, kept warm. I really liked that I no longer have to heat, dirty other dishes
· Food retains its flavor, the taste is more intense, especially if I prepare the same food in a normal pot
· Se wash very easily with regular dishwashing detergent and warm water
· Desserts they are more pretentious, but with CrockPot you have no worries.
· Preparations they do not burn, don't turn it off, you don't have to wash the stove afterwards
· It cooks very healthy, even you can put less oil
· Sarmales are ready in 2 hours. It is usually left on the stove for at least an hour, even two, and then put in the oven. But with CrockPot Express it boils very quickly.
· Has a digital screen where I set the cooking time, but it also helps me know how long the food is ready. It's good if you have children shouting around the house that they're hungry, it's harder for us with capricious
· It has large capacity and you can prepare enough food for 6 people

In the pressure cooker multicooker you can cook anything you can think of. My friend made quince jam and jam, cherries, apples and pears, cherries and compotes. And he told me that they kept very well over the winter.

It is certainly one of the objects that would really help in the kitchen, any housewife more or less experienced. Don't forget the discount you have using the Ela10 code. The same discount applies to the set of utensils or any other cooking appliance on www.crockpot-românia.ro until December 31, 2020.

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Wash the cabbage in cold water, unfold the leaves, removing the stronger ribs, and cut them into pieces as large as you want to make the sarmales.

Pass the meat and onion through the mincer, put everything in a bowl, add the rice, thyme, leeks and two tablespoons of tomato paste.

Lebăr recipe. The simplest and most delicious homemade leprosy recipe

Aarmale Christmas traditional recipe. Season with salt and pepper and mix well.

Spoon and place on the already sliced ​​cabbage leaves, roll and even the cabbage at the ends.

After all the sarmales are ready to be packed, chop the cabbage and place it on the bottom of the pot in which you are boiling them.

Traditional Sarmale Christmas recipe. Put a few slices of smoked ribs over the cabbage (you can also put bacon), bay leaves and place the sarmales.

After the first layer, put the rest of the ribs and continue with the sarmale.

Cover with chopped cabbage, dilute two tablespoons of tomato paste in water and pour over.

Traditional Sarmale Christmas recipe. Cover with water and simmer for 30 minutes.


Video: Snow and sarmale for Christmas (July 2022).


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