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Cabbage leaves in cabbage leaves

Cabbage leaves in cabbage leaves

We put the minced meat in a bowl and over it we put the spices, eggs, parsley and washed rice and mix.

We unfold the cabbage sheet by sheet, cut their ribs and form the sarmalute (roll them).

We cut the cabbage core into small pieces and place it on the bottom of the pot, then we place the sarmalutes one by one.

Once covered with chopped cabbage, add enough hot water to cover everything, put a lid on and let it simmer.

Great appetite !!!

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Sarmale with rice in beef leaves

Sarmale with rice in beef leaves served with yogurt on top and seasoned with green dill

Sarmale with rice in cabbage leaves

Fasting sarmale with rice in cabbage leaves, prepared with carrots, onions, tomato paste and raisins, seasoned with paprika


  • 500g minced pork
  • 1 capatana (550g) cabbage
  • 1 cup (200g) white rice
  • 1 pc. (50g) onion
  • 1 tablespoon (8g) sunflower oil
  • 2 teaspoons (10g) paprika
  • 0.5 liters (500g) tomato broth
  • 1 teaspoon (2g) dried oregano
  • 2 teaspoons (4g) dried thyme
  • 4 teaspoons (20g) salt
  • 1 teaspoon (5g) ground black pepper
  • 2 pcs. (1g) bay leaf

Cabbage compresses - method

The cabbage wraps are made during the evening, to let them act overnight.

Take four large cabbage leaves, or as many as are needed to cover the lung region. Use more if the leaves are small.

Put the leaves in a saucepan with water and let them boil for 3 minutes after the liquid starts to boil.

Grease the back of the lungs with a layer of lard or marigold cream.

Do the same with the chest area.

Drain the cabbage leaves from the water and squeeze them lightly. Apply them warm on the indicated areas - 2 on the chest and 2 on the back.

Tie the trunk with a towel or a wide bandage that secures the cabbage leaves.

Then put on a warm shirt and sweater. Get in bed under the duvet or a thick blanket.

Let the cabbage leaves take effect overnight.

This treatment is done 3 nights in a row. The effect appears after 2 sessions, when you start coughing and removing mucus from the lungs.

You may sweat more than usual, a sign that the body is detoxifying.

Cabbage compress for bronchitis and dry cough

A very good remedy for bronchitis or dry cough can be obtained as follows:

Peel three cabbage leaves, put them in a large bowl and pour boiling water over them.

Leave for a few minutes, then remove from the water and dab with a napkin.

Grease one side with a little honey or castor oil. Apply on the chest and cover with plastic wrap, then with a towel.

The procedure is done in the evening, before bed, or when you have 45 minutes free to let the compress work.

After removing the compress, rinse the skin with water.

Repeat the treatment several nights in a row if necessary.

Black radish compresses

Another compress that can help clean the respiratory tract is the black radish compress.

From a radish you can actually get 2 remedies: juice and compresses.

Peel a squash, grate it and slice it. Put it through the juicer. In the juice obtained, put 1 tablespoon of honey and drink the syrup in the evening.

The radish pulp left after squeezing is spread on a piece of gauze and apply it on the pectoral area, which you have previously greased with lard, marigold cream or oil. Be careful not to cover the heart region.

Put a towel over the compress, then keep warm under the blanket.

If side effects occur - burning sensation, irritation, itching, remove the compress and lubricate the chest with oil.

Cabbage leaves & # 8211 medicine for the poor

Cabbage leaf applications are considered the cure for the poor because cabbage is a very cheap and easily accessible food.

Their uses date back hundreds of years.

In traditional European medicine they are used in various types of inflammatory and joint diseases.

Even today they are used as a home remedy for joint pain, bruising, inflammation or abscesses.

Cabbage leaves are rich in vitamins, anthocyanins, glutamine and other compounds with anti-inflammatory effect.

They help reduce swelling and relieve pain caused by arthritis, rheumatism, gout, dislocations, sprains.

They are effective in infected cuts and boils because they pull pus and infection out.

Hot leaf compresses relieve headaches and some types of neuralgia.

Studies have shown that they are also effective in reducing inflammation and breast pain in breastfeeding women (breast augmentation).

The effect is better if hot compresses are alternated with cold compresses.

Cabbage juice soothes mouth ulcers. It can also be used as a gargle for sore throats or as a syrup for coughs or bronchial infections.

800 g pork 3 large onions 2 tablespoons oil 100 g rice 2 sour cabbage 150 g smoked ribs 100 ml tomato juice 2 tablespoons dill 2 tablespoons thyme broth salt ground pepper peppercorns

  1. Chop the onion as small as possible and fry it in 2 tablespoons of oil until it becomes glassy. Add the broth over the onion and cook for another 2-3 minutes, stirring. Put the onion over the minced meat with a knife in small pieces, then add salt, pepper, thyme, washed rice and finely chopped dill.
  2. Unwrap the cabbages and choose the leaves, then portion them so that you get 2 cabbage leaves from each cabbage leaf. Fill the thus cut sheets with 1-2 teaspoons of the composition, roll them and stuff them at the ends. In the pan in which you are going to cook them, first place a layer of cabbage (either whole leaves or chopped as small as possible), followed by the pieces of smoked ribs placed randomly.
  3. Arrange the sarmales, forming a spiral as dense as possible, from the edge of the pan to the center. After filling a row, place a layer of finely chopped cabbage, other pieces of smoked meat, peppercorns and a new layer of stuffed cabbage. Continue the arrangement like this, until you finish all the stuffing. Place a last layer of finely chopped cabbage on top, pour the tomato sauce and water, until the liquid begins to appear among the cabbage rolls. Put the Moldovan sarmalutes on low heat for about 3 1 / 2-4 hours, with the lid slightly tilted.

Useful advice:

✽ Optionally, you can prepare Moldovan sausages in the oven, ideally in a clay pot, for a better, more authentic taste.

✽ To make sure the sarmales are cooked, taste the cabbage.

✽ The amount of rice can vary, and most of the time it is better to alter it intuitively: the fatter the meat you choose, the more rice you need to absorb the excess fat. Thus, if you have the impression that another spoon should be added or removed, do not hesitate. Most likely you're right.

Traditional recipe for Moldovan sarmalute! Here's the secret that makes the difference

For centuries, in the area of ​​Moldova, sarmales are indispensable in the menu of any holiday.

Whether they are made from vine leaves, sauerkraut or fresh cabbage, they are just as good. And for those who ask themselves: "what is the secret of Moldovans to get their sarmales so tasty?", This is what makes the difference.

Ingredients (10 servings):
1-2 heads of cabbage
500 g pork
900 g onion
450 g carrots
200 g round grain rice
1 red sweet pepper
1 tablespoon tomato paste
frying oil
parsley, fresh dill
2-3 bay leaves
salt, black pepper

Method of preparation

The process of preparing the sarmales usually begins with the preparation of the cabbage.
If pickled cabbage is used, it is washed and rinsed well with water, or if it is too salty, it is kept in cold water overnight, so that the salt comes out.

If it is about fresh cabbage (my case), it must be chosen carefully! For sarmale is perfect cabbage with "infoiata" head, light, with thin leaves.

Wash the cabbage, remove the spine:
In a larger bowl, quickly scald the leaves in boiling salted and sour water (with a little vinegar or lemon salt), just as they change color. The scalded leaves overlap and allow to cool.
For the filling, chop the onion and heat it in hot oil until it starts to brown.

Add the diced carrot and pepper, and fry for a few more minutes until the carrot is soft. Add the tomato paste (it can be replaced with 100 gr. Tomato puree), and keep it on the fire for a few more minutes, stirring constantly. Set aside to cool.

Meanwhile, cut the pork into cubes with some fat (some pork neck or legs would be perfect). Wash the rice well in some water, then gather in a large bowl all the ingredients for the filling: meat, rice, vegetable cake, some finely chopped greens, salt and pepper to taste.

Mix very well (best mixed with mine).

Put the filling in the fridge and start cooking the scalded cabbage, which has cooled in the meantime. Take each cabbage leaf separately, remove the stronger parts, the thick rib from the center, and divide it into equal pieces, according to size:

Moldovan sarmales are made as small as a walnut, so we also take care to cut the cabbage leaves into small pieces.

The bottom of the pot in which we want to boil the sarmalele is covered with cabbage residues (so that during the cooking the sarmalutes do not stick to its bottom), we also put some sprigs of parsley, thyme, a bay leaf or two, and we pass he stuffed the sarmalutes!

Put a little filling in the middle of the sheet with your hand, bring one corner above the filling, and the other corner in the opposite direction, and roll until the cabbage sheet is finished.
At the end, it is gently tightened in the sarmaluta hand and with the other hand the flat end of the sarmala is pressed to make sure that they are well wrapped and the filling does not come out.

In this way, in superimposed layers, without leaving any space between them, we arrange the sauerkraut in the pot until we finish all the filling and the sheets. Between rows you can put some pieces of smoked bacon or pieces of tomatoes or sweet peppers, if you like, but I did not put.

Pour some slightly salted boiling water over the sarmale with the addition of sour borscht or tomato juice, just enough to cover them, and put them on the fire. If they are made with sauerkraut then do not salt or sour water.

After they have boiled for the first time, the sarmales are left to simmer on the stove until they are ready, or they are put in the oven at 150C, for about 1-1.5 hours, after which it is checked if the sarmales are ready.
(During boiling, add more boiling water, if necessary)
Serve hot with sour cream, and accompanied by a glass of Moldovan red wine!

Similar recipes:

Sarmale with rice in beef leaves

Sarmale with rice in beef leaves served with yogurt on top and seasoned with green dill

Sarmale with rice in cabbage leaves

Fasting sarmale with rice in cabbage leaves, prepared with carrots, onions, tomato paste and raisins, seasoned with paprika

Sarmale in cabbage leaves & # 8211 my mother's recipe

I've always liked sarmales. Although I have eaten in many places in the country brines prepared according to different recipes, the ones my mother makes seem to me the best. I stole her recipe too.


  • 1 sauerkraut, a small onion, tomato sauce
  • 500 gr minced beef or pork, a tablespoon of sunflower oil
  • 100 g of rice, 250 g of bacon, half a teaspoon of pepper
  • A pinch of paprika, salt, peppercorns and ground pepper
  • 1 teaspoon thyme, 2 bay leaves, 6 cloves

Method of preparation:

Cabbage is very salty, so it would be good to soak it in water for at least an hour before using it.

Lightly cut the cabbage leaves so that they do not break. The leaves should be the size of the palm.

Finely chop the onion and heat it in oil. When the onion has hardened, add the rice, paprika, ground pepper and half a teaspoon of thyme. Then pour a glass of water into the pan.

Cook over low heat until the rice absorbs all the liquid. Then let the mixture cool. Add to the flan, the minced meat and spices (pepper, the rest of the thyme, a pinch of salt - not too much because the cabbage is quite salty).

Spread a cabbage leaf in the palm and add in the middle 2 teaspoons of filling. Fold the edges inwards to fold the brine.

On the bottom of a heat-resistant dish we put some cabbage leaves. We add tomato sauce from place to place, a few peppercorns, a bay leaf and 3 cloves. Now add the bacon slices.

Only now can we put the stuffed cabbage in the bowl. Cover them with bacon and cabbage leaves. Add again tomato sauce, a bay leaf and cloves.

Put the sarmale dish in the preheated oven at 160 degrees for about 3 hours. During this time, the cabbage leaves should soften. Serve the hot sarmales with sour cream and polenta. Good appetite and increase cooking!

Sarmale with urda wrapped in bean leaves

Usually our traditional ones cabbage we make them from meat and wrap them in cabbage leaves or vine leaves. But the sarmalutes can also be made using cheese instead of straight meat for which I decided to try this option as well. And to go all the way with the new idea, I also replaced the traditional vine or cabbage leaves with bean leaves. What came out? Some delicious ones sarmale with urda which you can see in the pictures. And if you like the idea you can try the recipe below.

Method of preparation

Lamb meat with rosemary quickly marinated with Food Saver

Mix the ingredients prepared for marinating and grease the piece of lamb with them.

Home baton

Grease the pan with a little butter. Mix 250 g of milk powder with 100 g of cocoa. Boil 150 ml of water with

Video: Παίρνει φύλλα από λάχανο και τυλίγει τα πόδια της. Μόλις δείτε γιατί θα εκπλαγείτε! (October 2021).