VEGETARIAN SARMALE (ROMANIAN CABBAGE ROLLS)
Sarmale are tradditional Romanian cabbage rolls that are always served at weddings and during Christmas, as well as other occasions or for no occasion at all. My Romanian friend, Carmen, gave me this family recipe that she altered slighty since becoming vegetarian. It can be a lot of work and a little complicated as you first try rolling/stuffing the cabbage leaves, but after a little practice you'll get it and the results are fantastic!
Provided by Enjolinfam
Categories Rice
Time 2h45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Filling: Chop 4 of the onions and grate one of the carrots. Saute them for a couple of minutes with about 2 Tbsp oil. Add the rice and continue to saute them for 10 minutes add a little water, but only a small amount to keep it from sticking.
- Add the tomato paste, the walnuts, and the granulated gluten. Season it with salt, pepper, a dash of soy sauce, and other seasonings you may want. Heat for a minute or two and then turn off the stove and let cool down a little.
- Remove the hard core of the cabbage. Ceave the cabbage in a bowl/pot with hot water and salt for 5-10 minutes (until the leaves can be removed easily, but it shouldn not stay too long because the leaves will be easily broken).
- Drain the cabbage and wait for it to cool off until you can work with it. Remove the spine from each leaf (leaving two halves with each leaf about the size of your hand). From the cabbage around 20 medium leaves should result. Some leaves may rip, but don't use those to add filling to, instead set aside.
- Chop the remaining onion and carrot, and the extra cabbage leaves that had been set aside because they had torn. Saute them in a large pot with a little oil. Add the tomato sauce and mix well. Put 2-3 bay leaves over this mixture. Turn off the heat and set aside (this is not the filling, but where the cabbage rolls will later be placed).
- On every cabbage leaf place about 1 Tbsp of filling (the first mixture sauteed and put aside from direction steps 1 and 2) and roll. Roll by folding one of the width sides over the filling and then roll the length of it. One side should be still open, stuff that side inside with your finger to close. If there is too much filling to stuff the opened side inside then you can remove a little bit of the filling.
- In the large pot with the other sauteed vegetables lay down the cabbage rolls in a circle. Don't have them touching the sides of the pot. Put the heart of the cabbage or more chopped cabbage in the center of the pot with the cabbage rolls around it. The cabbage in the middle is there to keep the cabbage rolls in place while boiling. Once a circle has been made in the pot you can put more cabbage rolls on top of the last ones making another circle, etc.
- Boil enough water in another pot to cover the cabbage rolls. Add the lemon juice to the water if you want to add a little sour taste to them. Add the boiling water and lemon juice to the pot with the samales and make sure the samales are covered by the water. Place a large soup plate over them that covers them all and keeps them in place in the pot.
- Cook them on a low flame for 1 1/2 hours to 2 hours and add water if necessary.
Nutrition Facts : Calories 136.4, Fat 4, SaturatedFat 0.4, Sodium 155.5, Carbohydrate 23.4, Fiber 4.6, Sugar 7.8, Protein 4.4
VEGETARIAN CABBAGE ROLLS
This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls. -Michelle Dougherty, Lewiston, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 cabbage rolls.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes., Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture., Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling., Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 675mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
ROMANIAN SARMALE (CABBAGE ROLLS)
This is a recipe that my grandmother made and was made and served at church dinners as I was growing up. It is very similar to Hungarian Cabbage Rolls and very different from the Polish style. No holiday would be complete without these along with Fresh & Smoked Sausage, Mamaliga with Cheese (Polenta) and Cozanac (rich egg bread with nuts or cheese).
Provided by dollygallu
Categories Pork
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf.
- In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour.
- Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling.
- Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours.
- Serve with sour cream and mamaliga for a real romanian dish.
Nutrition Facts : Calories 1256.7, Fat 75.9, SaturatedFat 23.7, Cholesterol 198.6, Sodium 3861.2, Carbohydrate 84.6, Fiber 16, Sugar 25, Protein 62.5
ROMAIAN CABBAGE ROLLS (WITH VEGAN SUBSTITUTE)
Make and share this Romaian Cabbage Rolls (With Vegan Substitute) recipe from Food.com.
Provided by lunalyssca
Categories Meatballs
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Boil the Cabbage leaves for 5 minutes Remove from heat and place leaves in a bowl of ice water. In a large bowl mix together the ground beef (Polenta), yeast, onion, salt, pepper, garlic, oregano, basil and eggs. Roll meat/polenta mix into golf ball size balls, the carefully roll them in the cabbage leaf. Place them in a deep baking pan seem side down. In a separate bowl mix together the tomato sauce, water, brown sugar, vinegar and cornstarch. Pour sauce over the rolls and put in the oven for 45mins spooning the sauce over the rolls evrey 10 minutes.
Nutrition Facts : Calories 480.8, Fat 21.5, SaturatedFat 7.7, Cholesterol 182.9, Sodium 1321.3, Carbohydrate 36, Fiber 10.8, Sugar 14.2, Protein 40.6
More about "romaian cabbage rolls with vegan substitute recipes"
ROMANIAN CABBAGE ROLLS (SARMALE) - JO COOKS
From jocooks.com
4.6/5 (213)Calories 474 per servingCategory Dinner, Main Course
- Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute.
- In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.
- Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that's why I recommend cutting each leaf in half, otherwise you can use the entire leaf for one roll.
ROMANIAN CABBAGE ROLLS (SARMALE) | YUZU BAKES
From yuzubakes.com
Ratings 11Category Baked, Dinner, HolidayCuisine East European, RomanianTotal Time 2 hrs 45 mins
- Add 3/4 cups (125 grams) of buckwheat to 1 cup (250 ml) of salted boiling water. Simmer until the buckwheat absorbs all the water. It usually takes 15-20 minutes. Set aside.
- Heat the olive oil in a deep non-stick frying pan. I recommend a deep 28 cm pan. Bring a kettle of water to boil. Add one cup of brown rice to the pan and using a wooden spoon start mixing the rice to get coated in oil. Continue mixing for 1-2 minutes until you see the grains of rice becoming whiter and a little translucent. Add two cups of water over the rice. Add one cube of vegan vegetable stock and mix well. Cover and boil gently on low heat for 30 minutes. You do not need to mix the rice during the cooking process.
- In a deep frying pan, heat up a little olive oil. Add the chopped onion and fry for 3-5 minutes, mixing frequently until translucent. Add the thyme and paprika and fry for another minute. In a large bowl, mix the spiced onion, the rice and the buckwheat. Add the aquafaba. Using a wooden spoon, mix the ingredients together.
- Remove around 24 largest cabbage leaves from the fermented cabbage head. Finely chop the remaining of the cabbage and set aside in a bowl. Cut the 24 large leaves in half, horizontally. The half of the leaf with the hard stem, chop finely and add to the chopped cabbage bowl. On a different plate, lay flat the top of the leaf which is tender, and easily foldable. This will be used for stuffing.
TRADITIONAL ROMANIAN CABBAGE ROLLS (SARMALE) RECIPE
From adorefoods.com
PICKLED CABBAGE ROLLS | ROMANIAN STUFFED CABBAGE …
From gourmandelle.com
ABSOLUTE BEST VEGAN CABBAGE ROLLS! - THE CHEEKY CHICKPEA
From thecheekychickpea.com
VEGAN CABBAGE ROLLS - GOURMANDELLE
From gourmandelle.com
20 TRADITIONAL ROMANIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
TRADITIONAL ROMANIAN STEWED CABBAGE (VEGAN AND GLUTEN FREE)
From yuzubakes.com
VEGAN UNSTUFFED CABBAGE ROLLS - VEGAN HUGGS
From veganhuggs.com
VEGAN ROMANIAN RECIPES | YUZU BAKES
From yuzubakes.com
ROMAIAN CABBAGE ROLLS WITH VEGAN SUBSTITUTE RECIPES
From tfrecipes.com
ROMANIAN CABBAGE ROLLS (SARMALE) | RECIPE | RECIPES, VEGAN …
From pinterest.com
ROMANIAN CABBAGE ROLLS - HOME COOKING ADVENTURE
From homecookingadventure.com
SARMALE (ROMANIAN CABBAGE ROLLS) - CHEF'S PENCIL
From chefspencil.com
SARMALE (STUFFED CABBAGE ROLLS) (VEGAN) | YUMSOME
From yumsome.com
HOW TO MAKE VEGAN CABBAGE ROLLS | TASTE OF HOME
From tasteofhome.com
STUFFED VEGAN CABBAGE ROLLS RECIPE | CHRISTMAS IN ROMANIAN …
From youtube.com
VEGAN LAZY CABBAGE ROLLS OR GOLUBTSI RECIPE - HEALTHY ALYONA
From healthyalyona.com
ROMANIAN CABBAGE ROLLS – THE ONLY CABBAGE ROLLS I EAT
From cookingwithalison.com
VEGAN CABBAGE ROLL CASSEROLE — THE YUMMY VEGAN
From theyummyvegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love