ReTRo HouSeWiFe

All Recipes  button  Appetizers  button  Main Courses  button  Side Dishes  button  Dessert Recipes  button  Jams, Jellies, Preserves Recipes  button  Salads  button  Sauce Recipes  button  Soup Recipes  button  Baked Goods  button  BBQ Recipes  button  Beverages  button  Herbs and Spices  button  All Menus

Other Retro Pages



Other Recipe Sources:

RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

SARMALUTZE DIN FRUNZE DE VITZA (Grape Leaf Meat Rolls), Romanian

2 or 3 dozen grape leaves (May is the best month). They may be purchased in jars preserved in brine, at Greek, Armenian, etc. Stores. Other leaves may be used - suggestions below.

Pour boiling water over leaves to wilt, then rinse in cold water. If preserved leaves are used, just rinse in water. Fill each leaf with meat filling, roll and tuck in ends. On meatless days, use only rice, onions and raisins prepared in vegetable fat.

Ingredients

    Meat Filling

  • 2 tbsp, butter (or minced bacon)
  • 2 large onions, minced
  • 1 lb. ground veal, beef or lamb
  • salt and pepper
  • 1 or 2 eggs
  • 1/2 cup (or more) rice
  • Minced parsley
  • Liquid Mixture

  • 1/2 cup white wine
  • beef stock to cover rolls (bouillon cubes or plain water nay be used)
  • Salt
  • Minced parsley and dill
  • Grated rind of 1/2 lemon (optional)
  • Juice from 1 lemon (optional)
  • Sauce

  • 1 tbsp. butter, or more
  • 1 tbsp. flour or more
  • 1/2 cup beef stock, or water
  • Juice from 1 lemon
  • 4 tbsp, heavy sour cream or yogurt
Preparation Instructions

Meat Filling

Melt butter or bacon, add minced onion and sauteé lightly, Add to meat, eggs, rice, salt, pepper and minced parsley, If you wish, you may add 2 slices white bread soaked in milk. Mix thoroughly and fill leaves. Arrange rolls in deep heavy pan and pour liquid mixture over them.

Cover pan and cook slowly over low heat at least 1 hour. When almost done add the sauce.

Sauce

Melt butter, blend in flour, brown very slightly. Add stock slowly and cook over low flame until smooth stirring continuously. Pour over cooked meat rolls, shake pan a little to distribute sauce between rolls and cook slowly until done. Before serving pour lemon juice over rolls. Arrange rolls on platter and pour cream or yogurt over them. Serves 4.

Variations: Cabbage rolls, stuffed vegetable leaves, stuffed peppers (with tomato sauce), stuffed egg plants. zucchini, Kohlrabi, etc. as follows:

Contributed by Mrs. Frances Ocneanu, 1950

HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN?
Send it in!


Recipes By Decade:

1940s Recipes 1950s Recipes 1960s Recipes
1970s Recipes 1980s Recipes 1990s Recipes 2000s Recipes



I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

All Romanian Recipes



      Purple Flower

 

© Retro Housewife 2003-2014