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Fasting sarmalute with "Inedit" soy and polenta

Fasting sarmalute with

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The cabbage leaves are being prepared.

Meanwhile, take the soy, put the pan with boiling water with a little salt. When it boils, add the soy and keep it until it softens. After that, the vegetables are cleaned, the rice is soaked. Cook the onion until it becomes glassy, ​​then add the grated carrot and celery, add the mushrooms, soy and rice, leave it on the fire until the rice grain swells a little. Add the tomato paste, dill, corn, pepper and mix.

The sarmales are being prepared. Put the bay leaf and chopped cabbage leaves in a pot, then put the cabbage rolls, cover with water and let it boil until the cabbage and the composition are cooked.

Fasting sarmale

Peel onions and carrots and finely chop. Soy is soaked in 0.5 l of boiling water. Then add the onion and carrots and add a little water, finely chopped greens, washed rice, ketchup and leave on the fire until completely reduced. Season with salt, pepper, greens and / or paprika, add the chopped mushrooms and mix. In parallel, chop the soy cubes until a homogeneous composition is obtained and add over the already prepared mixture. From this, take the right pieces and roll them in cabbage leaves. Place it at the base of the pan in which we cook a little finely chopped cabbage. The sarmales are placed radially over it. Place a layer of chopped cabbage on top of them again. Put a few bay leaves. Cover the stuffed cabbage with a little ketchup and water and let it boil over medium heat. Then put in the hot oven for about 40 -45 minutes. If the juice drops too much, water can be added. Serve hot, possibly with polenta.

The recipe proposed by: Diana Gabriela Arfir (Diana_September)

Alice Kitchenette

A good recipe for a delicious fasting meal, because even when we fast we can have tasty dishes on the table and these sarmalute are part of that list.

  • 1-2 walled greens
  • 1 cup rice
  • 3 onions
  • 500g Champignion mushrooms
  • 4lg broth
  • oil
  • salt
  • thyme

In the evening it is good to put water over the cabbage and leave it like that until the next day to dry. The next day we wash the cabbage with warm water, it breaks sheet by sheet and we chop the stalks finely.

Peel and finely chop the onion, then heat them in a little oil until they change color and become glassy. add the washed and cut mushrooms and leave to sauté for a few minutes. Add the rice, quench with water, add salt, pepper, thyme and let it boil until the rice is slightly swollen. When the rice is ready, add 2lg of broth and mix the composition well.

The cabbage leaves are filled with the rice filling with mushrooms, then they are folded nicely and put in the pot in which I put the finely chopped cabbage and the rest of the broth from place to place on the bottom.

Fasting sarmale with mushrooms

& # 8211 a captain of sauerkraut & # 8211 you can also use the vine leaf
& # 8211 500 g mushrooms
& # 8211 200 g rice
& # 8211 a carrot
& # 8211 3 large onions
& # 8211 3 tablespoons tomato paste
& # 8211 3 tablespoons white flour
& # 8211 salt and pepper to taste
& # 8211 oil for hardening

Method of preparation:
& # 8211 pickled cabbage is put in the water in the water, a few hours before making the sauerkraut
Peel the mushrooms, wash and cut into pieces
& # 8211 clean the onion, cut it and put it in oil
& # 8211 when it becomes glassy add the carrot given through the small grater and cook together for another 2-3 minutes
& # 8211 then add the mushrooms and leave until the water left by them partially decreases and add the rice and cook together for 10 minutes
& # 8211 towards the end, add the tomato paste and leave it on the fire for a few more minutes
& # 8211 when the composition is ready put it in a bowl, add flour (to bind) and salt and pepper & # 8211 that's what my composition looks like

& # 8211 the cabbage is removed from the spine, and from each cabbage leaf only the part that does not have a thick rib is used & # 8211 the part from the edge not the part with which it is attached to the spine
& # 8211 the sarmalutes are made
& # 8211 unused pieces of cabbage, chop and put half of the amount on the bottom of the pot in which we boil the stuffed cabbage, then put the stuffed cabbage and over them put the rest of the chopped cabbage
Cover with water and bring to a boil
& # 8211 when they are almost cooked, add 2 tablespoons of tomato paste
& # 8211 when ready, serve with hot polenta

Do you want to prepare the recipe? Buy the products!

Soybeans granules

Vegetable mixture

Inactive yeast flakes

Fine iodized sea salt

Preparation recipe Fasting sarmale with mushrooms

  • The soybeans are soaked for 10 minutes in warm water, then drained of liquid.
  • Fry the onion and carrot in a little water and oil, then add the chopped mushrooms and soybeans.
  • Add well-washed rice, dried vegetables, salt, yeast flakes, thyme and tomato paste.
  • Loosen the cabbage leaves and remove the spine. Pack the fasting sarmales with mushrooms and rice and place them nicely in a pot in which 3-4 tablespoons of chopped cabbage were previously placed on the bottom.
  • After placing all the cabbage rolls, pour water or broth and boil for about 1 hour, with a lid.
  • With hot polenta and vegetable cream, fasting sarmalutes with mushrooms are a very good choice for meat-free periods.

Observations recipe Sarmale fasting with mushrooms

  • This recipe for fasting sarmalute with mushrooms and soy is a recipe for sarmale without meat and can be prepared both in the pre-holiday and holiday periods by those who have given up meat. This way you will not have to give up the traditional products you love, even if you have chosen not to consume animal products.
  • Many people even give up soy in the fasting sarmale recipe, putting in them an extra cup of mushrooms in compensation. They are very good in this version as well, with the difference that they will contain a smaller amount of vegetable proteins.
  • The water / broth that you put in the pan must cover the fasting sarmales, so that they have liquid in which to boil.
  • Compared to the classic recipe, the sarmalutes with soy and mushrooms boil a little faster, so watch them carefully and if the water / broth that covers them decreases, add more hot water, otherwise you risk smoking the sarmales.
  • The mixture of dried vegetables used in this recipe for fasting sarmale with mushrooms and rice and does not contain added salt, preservatives or glutamate, thus helping to protect your health.
  • If you want to get the best fasting sarmale, choose well-pickled cabbage, ie more sour than salty and follow the steps above step by step. They are not complicated, and the success of the sarmalute recipe with rice and mushrooms is guaranteed.
  • When you wrap the stuffed cabbage, do not squeeze the cabbage very hard, because you risk that the sheet will crack and the stuffing of the stuffed cabbage will spread in the pan.
  • According to the same filling recipe as in the case of fasting sarmales, you can also prepare stuffed peppers or eggplants.

159. Russian salad

beautiful simple post recipes I received from you! We wish you all good luck judging.

What is the past?

Consulting the DEX dictionary we find the following:

So & # 8222 cornmeal & # 8221 is not pleonasm because the simple pastime would be millet. Good.

I kept thinking about how I could make sarmale with fasting pasta and I said that I could apply the recipe to those with rice and mushrooms: oil, onion, carrot. But I doubled the amount of carrots to have something besides the past. After all, pasta replaces rice. I also put a handful of pumpkin seeds and some greens. Good idea!

The cabbage we used was pickled by us at home. You can find the recipe here.

From the quantities below it results approx. 25-30 sarmale with cornmeal. It depends on how big or small you make them.

  • 300 g of corn paste
  • 200 g chopped onion
  • 200 g carrots (grated on a large grater)
  • 50 ml oil
  • salt pepper
  • 30 g pumpkin seeds (optional)
  • a handful of chopped parsley leaf
  • 200 ml tomato juice or broth

How long does this recipe for fasting sarmale boil to be tasty, but not dry?

Since I prepared tasty fasting sarmale, they boil faster than those with meat. It is important to be boiled cabbage because the filling is half cooked anyway. Depending on the cabbage, the sarmales are ready in about 90-120 minutes. How do you know I'm ready? Simply remove a wire and taste it. If the cabbage and rice have boiled, then you can turn off the heat. I boiled the sarmales in the oven, but you can also cook them on the flame. In the oven they seem tastier to me. However, make sure you have enough water and add more when needed. Sarmales need liquid to boil and not to dry out, so check them constantly. You can also replace water with vegetable soup for an even better taste.

When these tasty fasting sarmales are ready, let them cool slightly before serving. When they are very hot, they break easily, so it is good to leave them for at least 30 minutes before serving. In the meantime you can make a delicious polenta to accompany them. Add and pepper, and if you are not fasting, even a little sour cream. They are really wonderful, fragrant and very tasty. They are made simple and easy, and if necessary you can pack more and freeze them. Boil them directly frozen and they will be perfect. Try my recipe for sarmale in pumpkin if you want a special recipe for meat sarmale. I'm crazy!

Fasting sarmalute with Inedit soy and polenta - Recipes

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Soybeans in Cabbage Leaves

In the area where I live in France, there is no sauerkraut and no sweet cabbage like ours, Romanian (only from the Belgian one, hard as a boulder & # 8217 and full of back or from this created by me). to satisfy my cravings, I scalded for about 10 minutes, the cabbage leaves carefully peeled off, in salted water and lemon salt. After I drained them well in a strainer and cooled, I wrapped the composition in them, as well. like the ones with meat, I interspersed them with a few slices of smoked sausage and in an hour they were ready to be cooked, along with a chicken of polenta and sour cream. They came out super tasty and very similar to the meat ones.

Ingredient Sarmale de Soya in Cabbage Leaf

250g soy puree (beans soaked for 24 hours and boiled for about 3 hours, passed hot through the mincer)
3 tablespoons round rice
3-4 onions
1 carrot
1/2 green bell pepper + 1/4 red bell pepper
2 tablespoons oil
Salt and pepper to taste
2 tablespoons tomato paste
5 suitable tomatoes (I had a little soft in the fridge and they had to be used)
Bay leaves
1 teaspoon sweet paprika
1 teaspoon sarmale spices (I made them at home) Salt, thyme and pepper to taste
A few slices of smoked sausage (optional, if you are not fasting)

Preparation of Soy Sausages in Cabbage Leaves

I hardened the onion, the carrot and the pepper (all given to the minirobot), in oil, always stirring so that they don't burn (the preparation tastes bitter if it burns)
I added the rice, bay leaf and 1 cup of water then let it simmer, with the lid on until it dropped.
I added the soy puree and let it cool well, over low heat
I added 1 lg of tomato paste and left for another 5 minutes
I seasoned to taste and left to cool, stirring occasionally
I scalded the cabbage leaves and when they cooled, I filled with chilled composition
I put on the bottom of the pan a few slices of smoked sausage, a row of chopped cabbage, bay leaf, thyme, pepper
I placed the cabbage rolls and covered with another row of cabbage and slices of sausage
I blended the tomatoes with tomato paste and poured over the sarmales then I filled them with water until I covered them - I boiled them on low heat, with a lid on, for about an hour, since they started to bubble.
I served it with polenta and sour cream and hot peppers

** I had 25 suitable sarmales and I wrapped 3 of them in beef sheets to see the difference, but both were just as good



  1. Reave

    I apologise, but, in my opinion, you commit an error.

  2. Ainslie

    You joke?

  3. Darek

    In it something is. I will know, I thank for the information.

  4. Leopold

    I think there is.

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