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Put the meat in a bowl, then add finely chopped onion, salt, pepper, thyme, washed rice, finely chopped greens, pepper paste, oil, mix well by hand, then set aside.

Washed stevia leaves are scalded for only 1-2 sec, then removed and placed in a bowl with cold water; then take a leaf, put it on a chopper, cut the tip wide for a wire, then remove the rib along the length and wrap the sarmalute from the cut parts, and continue to do the same, only if the leaves are large , if they are not big, just remove the rib from the middle and make sarmalute with the sides.

Put larch twigs on the bottom of the pot if you find it, then large stevia leaves and then place the stuffed cabbage next to each other, after the filling is finished, cover with large leaves, pour the tomato juice, fill with water, a little salt, put a smaller lid or a plate directly on top of the sarmalute, then they will stay in the oven for 50 minutes, during which time the water will be checked if it has dropped.

Optionally it can be added to boil and a little borscht; after they have boiled, they are served as each one wishes, with sour cream and polenta.


Sarmalute in stevia leaves, with cherry leaves

I ate sauerkraut wrapped in pickled cabbage leaves, sweet, but also scalded, in vine leaves, but the most delicious ones were those wrapped in stevia leaves. Trivial stevia… I'll share with you how I made them.

I picked about 35-38 stevia leaves from my own garden, I even counted them when I picked them… I cleaned the ribs on their backs carefully with a well-sharpened knife, then I washed them under a cold jet of water, leaf by leaf. In a saucepan, I put on the fire 1.5- l water, a pinch of salt and about a quarter cup of 250 ml of borscht a little and I turned on the stove over medium heat. When the water was warm well, I took about 8-10 leaves in my hand and dipped them in the warm liquid well (not boiling!) With a foamer, until they changed their color from intense green to a brownish green. Then I took them out on a plate. I did this until I finished with the leaves. Let's say I soaked them… not scalded.

Good… so… Then I prepared the composition from:

-800-900 grams of minced pork (I chop my meat or buy meat that I ask to mince on the spot), now I had from pork, own production

-4-5 medium onions cleaned, washed and finely chopped

-1 medium carrot cleaned, washed and diced

-1 small cup of rice, washed, and swollen before on the fire

-2 tablespoons broth or red paste

-4-5 tablespoons oil (for soaking onions with carrots, not fried)

-salt to taste and freshly ground pepper to taste

-3 cherry twigs with shoots with everything

For the juice we put over the sarmalute:

-2 tablespoons grated broth or red paste

Method of preparation:

Then I started to prepare the composition: in a small Teflon pan I put the oil over which I put finely chopped onion and carrot, I mixed them with a wooden spoon and I gave medium heat to the stove. I did not fry them, I put them to soften a little on the fire, to help them not remain raw, considering that these sarmales will bake in the oven, at the right heat, because the leaf is very thin and sensitive.

After the vegetables were soaked, I put the broth, mixed for 1-2 minutes and let it cool. In another saucepan I put the cup of rice (cup of coffee, size) on the fire (in water to cover the rice) to swell. I also let the rice cool.

Good… I put in a bowl then the minced meat, chilled rice, onion with carrot and broth (cooled), ground pepper and salt to taste, I put the egg and mixed the composition well. I tasted, I adjusted the salt according to my taste… You will say: why egg? Because, being the leaves so thin… not to have unpleasant surprises! Then, on a lid, I started rolling the stuffed cabbage.

They… and now the fun begins: :)) The stevia strings are almost as thin as a cigarette sheet… So, ladies and gentlemen, be patient, it goes fast and fast! One by one, I wrapped them nicely. I then took a large earthenware pot in my mouth and laid them nicely, like this, the first layer. Then I broke the small bay leaf, yes small, zau… I'll tell you why no bigger accusation… I put it there, I put the thyme branch there too, not to be the only bay: :)) And I continued to place the pickles until I finished them.


From 250 ml of water, 125 ml of borscht and 2 other grated tablespoons of broth or tomato paste and a pinch of salt (according to everyone's taste) I made a mixture that I put over the sarmalute until it covered them. Meanwhile, I put the oven to heat over medium heat.

In order not to have unpleasant surprises, to let the juice flow from the bowl into the oven, I put the bowl nicely like this… in the oven tray and… the right speed at the right fire, with the sarmalutes in the oven. Good… After about half an hour, I looked at how it behaves. They were good, they didn't go crazy: :))) I tasted the juice, as it should, it was exactly right for the tastes of our family… but something was missing, which I would put a little later. I put them in the oven and then, after another 10 minutes, to put what would give them a great aroma and taste: CHERRY LEAVES WITH LEAVES, about three in number, because it is enough for the amount that was.

Aaaa… I forgot… I got 35 sarmalute, not small, just as they are better… I put them in the oven, again, for another 10 minutes. They an enticing scent enveloped the kitchen. The cherry leaves were sticking their heads in the bubbling juice and smelling intoxicating… After 50 minutes, my pickles were ready! The Romanians, it was as if they were waiting for our mouths to rejoice… If you liked my recipe, do it! You won t regret! I go served with sour cream, for those who want it, but also with a hot pepper… with a polenta next to it or a homemade bread. Good appetite.

Related articles:

Cabbage, a good vegetable, for some commonplace, from which tasty dishes can be made, for our appreciated family. But, this time, not simple. Ingredients: a fresh cabbage up to I, 5 kg. pork breast head 750 gr. 3-4 onions suitable a kapia & hellip pepper

The Romanian likes to eat steak! The same for us, because we are only Romanians: J)). Yesterday, as it was Sunday, I didn't know what to prepare for lunch. I made a roast in the oven from 2 pork tenderloin, pork chop and & hellip

I had made food of new potatoes a day before, with dill (it was Wednesday and I decided to eat without meat). We still have dill potatoes, I usually cook for two days. To change the menu, he suggested I do more food & hellip


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Sarmalute in stevia leaves

500 g minced meat mixture (beef + pork)
2 onions
100 g of rice
marar tocat
stevia leaves
tomato juice or 2-3 tablespoons tomato paste
100 ml borscht or 1/2 cup lemon juice
salt, ground pepper, spice for sarmale
1 or

Mix the minced meat with finely chopped onion, boiled rice and chopped dill. Match the taste of salt, pepper and spice for the sarmale, add the egg and mix the composition well.
The stevia leaves wash very well against impurities and possible pests. They are scalded very, very little in boiling water in order to soften and be able to roll easily (be careful when scalding because if they are too badly scalded, they soften too badly and you have nothing to run with meat)
We take a stevia leaf, put a spoonful of the meat composition and roll the sarmalute tightly. After we have finished all the meat, we place the sarmalutes in a pan, we put water until all the sarmalutes are covered and we also put the borscht or lemon juice, we add salt and we put them on low heat.
After 15-20 minutes we put the tomato juice or tomato paste and put them in the oven for another 15 minutes. My grandmother and my mother easily cooked an onion together with the tomato juice or tomato paste, but it is healthier for the liver without fried onion. Before putting them in the oven, sprinkle with chopped dill, but we also stop to decorate them on plates.

Serve the hot cabbage rolls with sour cream and finely chopped dill.

They are kind of delicious, maybe because they are the first spring cabbage rolls, until the beef leaves appear. A lady told me many, many years ago, that dancing makes sarmalute and linden leaves, but I never dared to do in my long "career" as a housewife.


Method of preparation

Sausages in stevia leaves (lime, beef, gully)

The meat is minced (or use minced meat). Put a little oil in a larger pan and start

Sausages in stevia leaves (toitike)

Peel an onion and cut it into small pieces. Finely chop the dill. In a bowl mix the meat, washed rice,


Goose stuffing in stevia leaves

400 g goose meat, without skin and bones * 2 medium onions, cleaned * 100 g of smoked ribs * & tailcoat12 glass of round grain rice * A tablespoon of tomato paste * A tablespoon of sunflower oil * 20-24 of fresh stevia leaves * & frac12 cup of chicken soup, prepared with cube type concentrate * & frac12 cup of white, dry wine * A knife tip of thyme * A teaspoon of salt * & frac14 teaspoon of ground black pepper * & frac12 teaspoon of larch , chopped * & frac12 teaspoon of dill, chopped * & frac12 teaspoon of parsley, chopped

Method of preparation:

1 Chop the meat, along with the onion, in the mincer. Cut the ribs into slices. Boil the rice only halfway. In a pot with 2-3 cups of salted water, scald the stevia leaves, being very careful not to break, for 1-2 minutes. Remove them in a bowl of cold water to stop boiling.

2 Preheat the oven to 175 & degC. In a bowl, mix the meat, onion, tomato paste, thyme and spices. Remove the stems of the stevia leaves, place one leaf on the table, with the wider side facing you, then place a tablespoon of the filling on the sheet. Bend the edge from you, inwards, over the meat, then bend the side edges, also inwards. Then continue to roll the sarmaluta outwards.

3 Sprinkle o Delimano pan with a little oil, then place the ribs on the ribs, and build the sarmalutes over them. Pour the wine and chicken soup, then sprinkle with oil. Cover the pan and simmer for 35 minutes, then place in the oven, remove the lid and bake for 20-25 minutes, until the sausages are soft.


Method of preparation. Buckwheat with stalks in stevia leaves

Crush the urda. Boil the rice in salted water. A bunch of onion and dill is finely chopped. Chop the other onion and cook in 25 g margarine. Add eggs, salt and pepper to taste. Mix well by hand until smooth. The stevia leaves are scalded. Be very careful, they must be left in scalded water very little, because otherwise they will break when packed.
Put a spoonful of filling in the middle of the leaf and roll it like regular sarmales. Place stevia leaves on the bottom of a pot and place the sauerkraut on top. Add the tomato juice and borscht. Fill with water, place a plate over them (so that they do not rise when cooked) and put them in the oven on low heat for about 30 minutes. Do not leave them too long because you risk breaking.
When they are almost cooked, make the sauce separately as follows: Heat 25 g of margarine in a saucepan, add the flour and mix vigorously, then add the milk little by little, stirring constantly so as not to make lumps. Pour the sauce thus obtained over the sarmalute and bring to a boil. Serve hot with sour cream.


Sarmale in vine, horsetail and maple

500 g chicken breast, 500 g rice, a bunch of green onions, 1 carrot, celery root, vine leaves, horseradish, maple (I bought them from the market, I did not collect them from the park: )), a cup of homemade sour borscht, tomato juice, tomato paste, greens and spices.

Method of preparation

If you have such a pot for sarmale, it is good to fill it with water from the beginning, so that the clay absorbs the necessary water.

Meanwhile, in a hot pan with a little oil, heat the finely chopped onion, the grated carrot, then add the finely chopped chicken breast.

Season with salt and pepper, then add the tomato paste.

Wash the rice well and let it drain, then add the contents of the pan and chopped greens, and season (the filling should be a little salty).

In a saucepan add a cup of sour borscht and a cup of water, season with salt and bring to a boil.

Prepare the leaves: wash them well, cut the stalks (even if they are short, cut them to the leaf), and put them in a bowl.

After the sour borscht has boiled, let it cool for 2 minutes, then pour it over the leaves, let them simmer for 5 minutes and turn them over, so that everything succeeds.

Arrange a few cabbage leaves in the pot.

When we have everything ready, we start to knead the sarmalutes (I also filled some peppers)

At the end, add tomato juice to the pot and, if necessary, add a little more water or sour borscht.


1 kg urda
1 kg stevia leaves (larger)
1 cup rice
2 eggs
2 green onion bindings
1 dill connection
1 l bag
200 ml of milk
2-3 tablespoons flour
50 gr margarine
2-3 tablespoons tomato juice

Crush the urda. Boil the rice in salted water. A bunch of onion and dill is finely chopped. Chop the other onion and cook in 25 g margarine. Add eggs, salt and pepper to taste. Mix well by hand until smooth. The stevia leaves are scalded. Be very careful, they must be left in scalded water very little, because otherwise they will break when packed.
Put a spoonful of filling in the middle of the leaf and roll it like regular sarmales. Place stevia leaves on the bottom of a pot and place the sauerkraut on top. Add the tomato juice and borscht. Fill with water, place a plate over them (so that they do not rise when cooked) and put them in the oven on low heat for about 30 minutes. Don't leave them too long because you risk breaking them.
When they are almost cooked, make the sauce separately as follows: Heat 25 g of margarine in a saucepan, add the flour and mix vigorously, then add the milk little by little, stirring constantly so as not to make lumps. Pour the sauce thus obtained over the sarmalute and bring to a boil. Serve hot with sour cream.


Stevia & # 8211 benefits and properties. Recipes with stevia, the wonder plant for the body

Surely many people have heard of stevia. It is used in soups, especially, but also in salads or as an aromatic plant. It has many properties and benefits for the body, being rich in vitamins, minerals and fiber. It has a sweet-sour taste, being ideal for salads and soups and is found on the roadsides throughout Europe.

Note: The information in this article does not replace the advice of a specialist. We recommend that you consult your doctor and follow his instructions before attempting any treatment.



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