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Fasting sarmale

Fasting sarmale


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Chop the onions and fry in oil. Washed and cleaned mushrooms are cut into small pieces and put over the onion. Let it boil a little in their juice. The washed rice is put over the mushrooms. Also put the 2 tablespoons of tomato paste, salt, dill, pepper and a cup of water. Let it boil until the rice is swollen.

Allow to cool and then wrap the sarmalelee. On the bottom of the pot put a sheet of cabbage, chopped cabbage, well-wrapped sarmalele and sarmalute bay leaves. Over them put water and tomato juice.

Boil on low heat for about 1 hour.


How the nuns from Prislop Monastery make fasting sarmale

How the nuns from Prislop Monastery make fasting sarmale

Because during Lent people feel more stressed from eating, today we want to show you only a small part of what you can eat during Lent.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Although not cooked with meat, fasting dishes can be much healthier and tastier than those that contain meat. Today we will teach you how to prepare fasting sarmale in cabbage leaves, sarmale prepared by the nuns at Prislop Monastery.

Ingredients for fasting sarmale:

- 1 large sauerkraut
- 450 g mushrooms
- 1 carrot maricel - grated through a fine grater
- 1 slice of grated celery
- 1 large onion finely chopped
- 130 g of rice
- 300 ml of tomato juice
- 3 tablespoons tomato paste
- 1-3 bay leaves
- 1 teaspoon dried thyme
- 1/2 bunch finely chopped green parsley
- salt
- freshly ground pepper
- peppercorns
- 2 sprigs of thyme
- 1 oregano powder
- 2-3 tablespoons of oil
- boiled water

Saute finely chopped onion in 2-3 tablespoons of oil until it becomes glassy.

Then put half of the grated carrot and cook them together for another 1 minute. Put the finely chopped mushrooms over them and continue to harden until they soften a little. At this point add the well-washed and drained rice, thyme, salt, pepper and finely chopped parsley.
Keep on the fire for another 1-2 minutes. We take the cabbage leaf in our hand and put the composition of mushrooms with rice - about a tablespoon - on the width of the leaf, so that we have 2 cm left at one end and at the other of the leaf.

Roll the wire and insert the narrow end inside so as not to open the sarmales when boiling them.

We cut some cabbage leaves in julienne and put them on the bottom of the pot together with the rest of the grated carrot and finely grated celery.

Mix the juice with the tomato paste and put 1/3 of the amount over the julienne cabbage, then we start to arrange the sarmales with mushrooms and rice, arranging for them thyme sprigs and sprinkle a little dried oregano.

When we finish arranging the sarmales, pour the rest of the tomato juice, add another row of julienned cabbage and peppercorns. Add the oil and hot water to the level of the sarmales.

Boil for about 30 minutes on medium-low heat with the lid on and taking care to fill with water, if necessary. After this interval, put them in the oven for 45-50 minutes (in the preheated oven at 200 degrees Celsius). Serve hot.


  • 1 zucchini
  • 1 medium onion
  • 1 carrot
  • 1 large red bell pepper
  • 100 grams of tomato paste
  • 125 grams of rice
  • 1/2 teaspoon turmeric
  • 2 tablespoons oil
  • salt (pepper to taste)
  • 1 teaspoon dried greens (powder (I used a mixture of thyme, marjoram and a little oregano))
  • vine leaves
  • 100 ml of tomato juice

Fasting sarmale with walnut kernels

Well, I did that too. I mean, I made some sarmale with walnut kernels. I kept hearing that it could be done, I studied how it would be done and I thought to myself that they can't help but come out tasty.

And so it was. I mean, there were some fasting sarmales that I ate with gusto and that I will make another time. They came out so good!

You will also find this kind of fasting sarmale under the name of "monastery sarmale". Probably because from there, that is from a monastery, came this idea to put walnuts in the composition of sarmale.

  • 1 carrot
  • 1 onion
  • 1 parsnip
  • 1 potato
  • 150 grams of rice
  • 75 ml oil
  • 150 ground walnuts
  • 150 broth
  • 100 grams of breadcrumbs
  • salt, pepper to taste
  • sauerkraut or sweet cabbage for wrapping

Preparation for fasting sarmale with walnut kernels

  • Put the rice in lukewarm water to cover it and leave it to hydrate for an hour.
  • We wash and clean the vegetables then we cut them or put them on the grater, as the case may be.
  • Meanwhile, wash the vegetables and clean them. Finely chop the onion and put the carrot and potatoes on a small grater.
  • Put the oil in a pan, heat it and add the onion and carrot. Leave to harden for a few minutes, then add the potatoes and cook for another 2-3 minutes.
  • Add the broth and let it cook together for 5 minutes, then remove from the heat.
  • Add drained rice, breadcrumbs, salted walnuts and pepper to taste. Stir and allow to cool. Careful! Add salt in moderation. The pickled cabbage leaves are also salty.

See in the video below how to make bean stew
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  • Meanwhile, we prepare the sauerkraut: we unwrap it and put it in the salt, more or less depending on how salty it is and your tastes.
  • We put the stalks aside and squeeze the leaves with water and, depending on their size, we fill them as such or we break them first and then we fill them.
  • We place a small amount of composition on the leaf and roll it in the form of a string.
  • The remaining stalks and cabbage are finely chopped and placed on the bottom of a large bowl and we begin to place the sarmales, either lying down or standing, around the walls of the bowl.
  • On top you can put chopped cabbage or just 2-3 leaves to cover the sarmales.
  • Pour enough water to contain the sarmales and put the pot on the fire. The water you put in the sarmale can be combined with broth if you like it a little more sour. You can also use a little borscht instead, or in combination with water.
  • Let it start to boil, bring to a boil for 5 minutes and then put the dish in the oven at low temperature (150 degrees) for about 1 hour or so, depending on how fast the cabbage leaf cooks.
  • When they are ready, we serve them with fresh homemade bread or hot polenta.

Have a craving for fasting sarmale with walnut kernels!


How the nuns from Prislop Monastery make fasting sarmale

How the nuns at Prislop Monastery make fasting sarmale

Because during Lent people feel more stressed from eating, today we want to show you only a small part of what you can eat during Lent.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Although not cooked with meat, fasting dishes can be much healthier and tastier than those that contain meat. Today we will teach you how to prepare fasting cabbage rolls in cabbage leaves, cabbage rolls prepared by the nuns at Prislop Monastery.

Ingredients for fasting sarmale:

- 1 large sauerkraut
- 450 g mushrooms
- 1 carrot maricel - grated through a fine grater
- 1 slice of grated celery
- 1 large onion finely chopped
- 130 g of rice
- 300 ml of tomato juice
- 3 tablespoons tomato paste
- 1-3 bay leaves
- 1 teaspoon dried thyme
- 1/2 bunch finely chopped green parsley
- salt
- freshly ground pepper
- peppercorns
- 2 sprigs of thyme
- 1 oregano powder
- 2-3 tablespoons of oil
- boiled water

Saute finely chopped onion in 2-3 tablespoons of oil until it becomes glassy.

Then put half of the grated carrot and cook them together for another 1 minute. Put the finely chopped mushrooms over them and continue to harden until they soften a little. At this point add the well-washed and drained rice, thyme, salt, pepper and finely chopped parsley.
Keep on the fire for another 1-2 minutes. We take the cabbage leaf in our hand and put the composition of mushrooms with rice - about a tablespoon - on the width of the leaf, so that we have 2 cm left at one end and at the other of the leaf.

Roll the wire and insert the narrow end inside so as not to open the sarmales when boiling them.

We cut some cabbage leaves in julienne and put them on the bottom of the pot together with the rest of the grated carrot and finely grated celery.

Mix the juice with the tomato paste and put 1/3 of the amount over the julienne cabbage, then we start to arrange the sarmales with mushrooms and rice, arranging for them thyme sprigs and sprinkle a little dried oregano.

When we finish arranging the sarmales, pour the rest of the tomato juice, add another row of julienned cabbage and peppercorns. Add the oil and hot water to the level of the sarmales.

Boil for about 30 minutes on medium-low heat with the lid on and taking care to fill with water, if necessary. After this interval, put them in the oven for 45-50 minutes (in the preheated oven at 200 degrees Celsius). Serve hot.


Sarmale fasting recipe. The chances of getting type 2 diabetes are significantly reduced

& Icircn S.U.A, at least 40% of the population is pre-diabetic. Several studies have shown that red meat products, and animal protein in general, increase the risk of developing type 2 diabetes.

In the case of the omnivorous population, this risk is twice as high as in the case of the vegan population. Another study showed that eating red meat more often than once a week increases the risk of diabetes by 74%.

Read also: Scovergi like at grandma's house. The original recipe. Find out what the secret ingredient is!

Sarmale fasting recipe. Another study concluded that increasing the consumption of red meat by only half a portion per day, increases by more than 50% the chances of developing diabetes over a period of 4 years.


  • 1 zucchini
  • 1 medium onion
  • 1 carrot
  • 1 large red bell pepper
  • 100 grams of tomato paste
  • 125 grams of rice
  • 1/2 teaspoon turmeric
  • 2 tablespoons oil
  • salt (pepper to taste)
  • 1 teaspoon dried greens (powder (I used a mixture of thyme, marjoram and a little oregano))
  • vine leaves
  • 100 ml of tomato juice

We choose the whole cabbage leaves and cut their ribs. We cut the rest of the cabbage into pieces. If the cabbage is too salty, it can be left to dry beforehand.

In a saucepan, heat the oil, add the finely chopped onion. When it becomes translucent, add the grated carrot.

Sarmale fasting recipe. Heat a little together, then add the rice and a cup of water. Let it boil until it absorbs water, until it blooms a little.

Read also: Donuts filled with jam or jam. Simple and delicious recipe

Season with pepper, salt, thyme, add a little finely chopped dill and let it cool, writes bucataras.ro

After the rice has cooled, fold the sarmales.

Grease a clay pot (if it is unglazed, keep it in water for at least 30 minutes) with oil, put a layer of chopped cabbage, sprinkle with thyme and paprika, then put some of the sarmale.

Sarmale fasting recipe. Then comes a layer of cabbage, thyme, paprika, cabbage leaves, sarmale and the last, the rest of the cabbage.

Pour enough water to cover them a little, put a lid and put in the oven on low heat (170 degrees). It should not be preheated, but cold, so as not to crack the clay.

Read also: Fasting omelet. Amazing recipe without eggs that will conquer you

After about 2-3 hours, during which time we check from time to time (it lasts, but the taste will be as expected), add the tomato paste diluted with a little water and put it back in the oven for at least an hour.

When they are almost ready, leave the pot without a lid to brown the cabbage on top nicely.


Lent sarmale with mushrooms and cabbage, traditional Moldovan recipe

Fasting sarmale with mushrooms and cabbage, traditional Moldovan recipe, old recipe, simple and tasty, peasant recipe from grandparents. The best fasting sarmale. How to make fasting sarmales with mushrooms, sweet or sour cabbage. Step-by-step video recipe.

The Moldavian grandmother was shocked, the housewife called to all the weddings and events in the village, to cook, and the Dobrogean grandmother (Lipoveanca) was just as good a housewife, she cooked anything from fish. You will realize that I remember the huge cauldrons with Moldovan sarmalute as small as a nail, round as cherries or elongated, fasting or with meat. Or the stuffed cabbage from Dobrogea fish, cooked in the stoves on the stove in the summer kitchen. Swallow in sec.

Now, I put pickled cabbage - see the video recipe here , cabbage with thin leaves, fine as silk, only good for sarmale. And if you don't have sauerkraut, no baths, you can make fresh, scalded or even simpler cabbage, frozen cabbage - see here the video how to make it.

Fasting sarmale they are done all year round, especially during fasting periods over the year. Do you realize how good they are with wild mushrooms? With ghebe, hribi, galbiori & hellipIar swallow dry & # 128578


Pork and beef sarmale in sour cabbage leaves

Ingredients

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

Method of preparation

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 two minutes, stirring constantly. Add a tablespoon of broth and simmer for another two minutes. In a larger bowl or 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 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.

Step-by-step recipe for preparing sarmales

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. Between broken sarmale and two 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.

Traditional recipe to try at home

Fill with water until it is a few cm longer than the stuffed cabbage. 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 heat and leave until ready, at least an hour. Basically you have to take out a cabbage on a plate and taste it, the cabbage must be well cooked.


How the nuns from Prislop Monastery make fasting sarmale

How the nuns at Prislop Monastery make fasting sarmale

Because during Lent people feel more stressed from eating, today we want to show you only a small part of what you can eat during Lent.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Although not cooked with meat, fasting dishes can be much healthier and tastier than those that contain meat. Today we will teach you how to prepare fasting cabbage rolls in cabbage leaves, cabbage rolls prepared by the nuns at Prislop Monastery.

Ingredients for fasting sarmale:

- 1 large sauerkraut
- 450 g mushrooms
- 1 carrot maricel - grated through a fine grater
- 1 slice of grated celery
- 1 large onion finely chopped
- 130 g of rice
- 300 ml of tomato juice
- 3 tablespoons tomato paste
- 1-3 bay leaves
- 1 teaspoon dried thyme
- 1/2 bunch finely chopped green parsley
- salt
- freshly ground pepper
- peppercorns
- 2 sprigs of thyme
- 1 oregano powder
- 2-3 tablespoons of oil
- boiled water

Saute finely chopped onion in 2-3 tablespoons of oil until it becomes glassy.

Then put half of the grated carrot and cook them together for another 1 minute. Put the finely chopped mushrooms over them and continue to harden until they soften a little. At this point add the well-washed and drained rice, thyme, salt, pepper and finely chopped parsley.
Keep on the fire for another 1-2 minutes. We take the cabbage leaf in our hand and put the composition of rice mushrooms - about a tablespoon - on the width of the leaf, so that we have 2 cm left at one end and at the other end of the leaf.

Roll the wire and insert the narrow end inside so as not to open the sarmales when boiling them.

We cut some cabbage leaves in julienne and put them on the bottom of the pot together with the rest of the grated carrot and finely grated celery.

Mix the juice with the tomato paste and put 1/3 of the amount over the julienne cabbage, then we start to arrange the sarmales with mushrooms and rice, arranging for them thyme sprigs and sprinkle a little dried oregano.

When we finish arranging the sarmales, pour the rest of the tomato juice, add another row of julienned cabbage and peppercorns. Add the oil and hot water to the level of the sarmales.

Boil for about 30 minutes on medium-low heat with the lid on and taking care to fill with water, if necessary. After this interval, put them in the oven for 45-50 minutes (in the preheated oven at 200 degrees Celsius). Serve hot.


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