Fasting sarmale with mushrooms
- 2 sauerkraut
- 1 ½ cana rice
- 1 large carrot
- 2 onions
- 150 ml tomato paste or broth
- Ground pepper
- 2 was dafin
- 1 dill connection
- Sweet pepper paprika
- 40 ml oil
Baked sarmale – here is one of the most beloved recipes of Romanians. Although it seems that their origin is not exactly Romanian, sarmalele have already entered the tradition, being present on holiday tables, but also on many other occasions. But why enjoy them only at certain times of the year, or have to give up eating them if you choose not to eat meat? There are monastic fasting sarmales, also known as fasting sarmalutes, which are at least as tasty.
On the list of fasting dishes there are several variants of sarmale from which you can choose: fasting sarmale with rice, sarmale with rice and mushrooms, fasting sarmale with soy and mushrooms. Next, we propose to start with a recipe on how to make sarmales with rice and vegetables.
For some perfect sarmale, the first step you have to do is to prepare the cabbage leaves. They come off carefully so as not to break them, after which you will remove the thickest ribs. If the leaves are too big, you can cut them into 2 or 3 pieces.
Depending on your preferences, the cabbage can be kept in a bowl of water beforehand. The leaves are drained on a strainer turned upside down.
Put the oil in a saucepan, add the finely chopped onion and carrot. Cook over low heat for about 5 minutes, then add the rice with a cup of water. Season with salt, pepper, thyme and finely chopped dill and simmer until the rice absorbs all the water.
The most complicated thing when it comes to making sarmale with rice is to fill the cabbage leaves. You can make sarmales smaller or larger, depending on the habit of your family.
The ribs resulting from the cleaning of the cabbage leaves are chopped and placed on the bottom of the pot in which the sarmales will boil. Put the cabbage rolls, cover with cabbage leaves, add the tomato juice and bay leaves. Add enough hot water to cover the sarmales and put them in the oven or boil them on the stove. Depending on how you cook them, it can take 2-3 hours until the stuffed cabbage is ready and the cabbage leaves are soft enough to cut easily with a fork.
If you are also curious about other monastery fasting recipes, we recommend you to be interested in fasting recipes with mushrooms. There are even some delicious sarmale stuffed with rice and mushrooms, but for them it would be easier for you to put the mushrooms through the mincer so that the filling comes out fine and well homogenized. The cooking process is identical to the one described above, only the filling will contain the mushroom pieces.