{"id":7476,"date":"2018-05-15T21:41:53","date_gmt":"2018-05-15T19:41:53","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=7476"},"modified":"2018-05-16T01:44:49","modified_gmt":"2018-05-15T23:44:49","slug":"sarma-z-nakladanych-kapustnych-listov","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=7476","title":{"rendered":"Sarma z nakladan\u00fdch kapustn\u00fdch listov"},"content":{"rendered":"

\"sarma<\/a><\/p>\n

S kyslou kapustou je to v Mn\u00edchove takto.\u00a0 Aj kapusta, ktor\u00e1 m\u00e1 na s\u00e1\u010dku nap\u00edsan\u00e9, \u017ee je to kapusta priamo zo suda, tak je predvaren\u00e1. A je absol\u00fatne chu\u0165ovo skvel\u00e1. Vysk\u00fa\u0161ala som v\u0161etky, od najdrah\u0161ej po najlacnej\u0161iu a ka\u017ed\u00e1 mi chutila tak ve\u013emi, \u017ee som si zvykla kupova\u0165 o jeden s\u00e1\u010dok viac, preto\u017ee by som nemala \u010do da\u0165 do hrnca. Mo\u017eno u gazdov a v bedni\u010dkov\u00fdch predajoch dosta\u0165 aj norm\u00e1lnu nepredvaren\u00fa, ale v obchodoch len tak\u00fato. Respekt\u00edve za t\u00fdch 18 rokov som sa o inej nedozvedela, preto\u017ee neviem v\u0161etko.
\nTomuto faktu som musela prisp\u00f4sobi\u0165 moje varenie. Kapustnicu\u00a0 var\u00edm, tak \u017ee, najprv uvar\u00edm m\u00e4so, klob\u00e1sy, \u00faden\u00e9 a \u00faplne nakoniec prid\u00e1vam kapustu. Alebo seged\u00edn. Tam udus\u00edm najprv m\u00e4so a kapustu prid\u00e1vam na \u00fapln\u00fd koniec, len prid\u00e1m smotanu, nech\u00e1m prevrie\u0165 a hotovo. A v\u0161etky jedl\u00e1 s mn\u00edchovskou kyslou kapustou, mus\u00edm na z\u00e1ver dokyslova\u0165, tak veru.\u00a0 Po\u013esk\u00fd bigos var\u00edm len na Slovensku, zo slovenskej kyslej, z tejto nemeckej si to neviem predstavi\u0165. Na\u0161i po\u013esk\u00fd susedia, t\u00ed tie\u017e bigos varili z nemeckej len raz. \u010cakaj\u00fa v\u017edy na nejak\u00fa pr\u00edbuzensk\u00fa n\u00e1v\u0161tevu , ktor\u00e1 im prinesie ich po\u013esk\u00fa kapustu.
\nMoja kamar\u00e1tka Eva m\u00e1 priate\u013ea vo Frankfurte a ke\u010f spo\u010diatku chodievala len n\u00e1v\u0161tevy, tak si v\u017edy nosila v bato\u017eine kysl\u00fa kapustu. V\u00f4bec nevedela, ako bude varieva\u0165 z tej nemeckej , no a nakoniec si zvykla. Raz mi z Frankfurtu telefonovala z obchodu. „Priniesla som si klob\u00e1sy, \u00faden\u00e9, kysl\u00fa kapustu a teraz h\u013ead\u00e1m bobkov\u00fd list a nov\u00e9 korenie, ako sa to vol\u00e1, lebo ja to nikde nevid\u00edm.“
\nNo a veru. Pred rokmi bol bobkov\u00fd list be\u017enou s\u00fa\u010das\u0165ou koreninovej ponuky v ka\u017edom obchode a u\u017e nie je. Ja ho dostanem k\u00fapi\u0165 len v jednom hypermarkete.Eva i\u0161la z toho do kolien, \u010di si m\u00e1 u\u017e aj ten bobkov\u00fd list nosi\u0165.
\nA to \u00faden\u00e9.\u00a0 Spolu s tou hl\u00e1vkou kyslej kapusty, \u00a0 som k\u00fapila\u00a0 aj \u00faden\u00e9 rebr\u00e1 .\u00a0 Tie s\u00fa namojveru, ako vytiahnut\u00e9 z na\u0161ej dom\u00e1cej udiarne .
\nMil\u00e1 Evka ka\u0161li na \u00faden\u00e9 a kapustu, prines si len klob\u00e1sy, bal\u00ed\u010dek bobkov\u00e9ho listu\u00a0 a nov\u00e9 korenie.
\nJa si ho veru nos\u00edm a ke\u010f mi ch\u00fdba a ja ho nem\u00e1m, tak hybaj na\u0161tartova\u0165 brm brm a \u00eds\u0165 do Realu.\u00a0 Tam dosta\u0165 aspo\u0148 ten bobkov\u00fd list, ale\u00a0 nov\u00e9 korenie, tak to nedostanem ani tam.
\nAby sme sa rozumeli, ja hovor\u00edm o priamych pultov\u00fdch predajoch. Na internete by som ho pravdepdobne dostala k\u00fapi\u0165, ale to by mi u\u017e na\u010disto \u0161ibalo, keby som online kupovala nov\u00e9 korenie, za po\u0161tovn\u00e9 viac ako 5 eur. Ve\u010f si ho m\u00f4\u017eem kr\u00e1sne prinies\u0165 zo Slovenska, alebo \u010ciech.
\nNo a nasp\u00e4\u0165 k tej kapuste.
\nTak v Mn\u00edchove s\u00edce nov\u00e9 korenie nek\u00fapim, ale zato k\u00fapim hl\u00e1vku kyslej kapusty. Norm\u00e1lne cel\u00e1 nalo\u017een\u00e1 hl\u00e1vka kapusty. Ve\u013ek\u00fd ko\u0161tia\u013e je vyrezan\u00fd a je v\u00e1kuovo zabalen\u00e1 aj s trochou kapustovej kyslej vody. Vedela som, \u017ee to v tom Real maj\u00fa, nebolo to pre m\u0148a prekvapenie, ale k\u00fapila som ju prv\u00fdkr\u00e1t.
\nJeda moja, kapusta ako reme\u0148, ako reme\u0148. Kysl\u00e1,\u00a0 spr\u00e1vne tvrd\u00e1, fajn\u00e1 fajn\u00e1 fajn\u00e1.
\nV tomto Mn\u00edchove ozaj k\u00fapim hoci\u010do, teda okrem nov\u00e9ho korenia.
\nNo a teraz k samotn\u00e9mu receptu. Ja u\u017e jeden recept na sarmu m\u00e1m. Robila som ho pod\u013ea jednej srbskej blogerky. V tom recepte <\/a>je uveden\u00fd aj odkaz.
\nTento recept<\/a> je roben\u00fd\u00a0 pod\u013ea\u00a0 inej srbskej blogerky a je o nie\u010do in\u00fd. Robila som ho pod\u013ea predpisu a ke\u010f by som mala robi\u0165 druh\u00fdkr\u00e1t, tak v \u0148om urob\u00edm p\u00e1r zmien. Tieto zmeny u\u017e zakomponujem do m\u00f4jho receptu.
\n\u010co sa t\u00fdka m\u0148a, tak mi chutili obidve rovnako, ale t\u00e1 z \u010derstvej kapusty o tro\u0161ku viac. Dobr\u00e9mu Man\u017eelovi to bolo jedno. S chu\u0165ou zjedol aj to aj to, ale m\u00e1m podozrenie, \u017ee to bolo hlavne preto, \u017ee tam je klob\u00e1ska a rebr\u00e1.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 3 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500 g mlet\u00e9 brav\u010dov\u00e9 m\u00e4so
\n3 polievkov\u00e9 ly\u017eice such\u00e1 ry\u017ea
\n1 mal\u00e9 vajce
\n1 ve\u013ek\u00e1 cibu\u013ea
\n3 cesnakov\u00e9 str\u00fa\u010diky
\n1 \u010dajov\u00e1 ly\u017ei\u010dka so\u013e
\n1 \u010dajov\u00e1 ly\u017ei\u010dka mlet\u00e1 sladk\u00e1 paprika
\n1\/2 \u010dajov\u00e1 ly\u017ei\u010dka mlet\u00e1 p\u00e1liv\u00e1 paprika
\n1 \u010dajov\u00e1 ly\u017ei\u010dka \u010derstvo dreven\u00e9 korenie
\n1 \u010dajov\u00e1 ly\u017ei\u010dka mlet\u00e1 rasca
\n1 \u010dajov\u00e1 ly\u017ei\u010dka su\u0161en\u00e9 oregano
\n3 polievkov\u00e9 ly\u017eice olej
\n\u00daden\u00e9 rebr\u00e1, alebo in\u00e9 \u00faden\u00e9 m\u00e4so
\nPikantn\u00e1 paprikov\u00e1 klob\u00e1sa
\nListy nakladanej kapusty<\/p>\n

Postup<\/h2>\n

Ako som p\u00edsala v predt\u00e1ranink\u00e1ch, tak som varila v\u0161etko pod\u013ea p\u00f4vodn\u00e9ho receptu. Mala som k nie\u010domu z\u00e1sadn\u00e9 v\u00fdhrady a tak som tento recept u\u017e upravila pod\u013ea mojich zmien.
\nCibu\u013eu a cesnak o\u010dist\u00edme a nasek\u00e1me na mali\u010dk\u00e9 kocky.
\nNa rozohriaty olej d\u00e1me cibu\u013eu, cesnak a such\u00fa ry\u017eu. Podus\u00edme, k\u00fdm n\u00e1m cibu\u013ea nezavonia a neza\u010dne z\u013eahka zlatn\u00fa\u0165. Ry\u017ea nemus\u00ed by\u0165 uvaren\u00e1.
\nK m\u00e4su prid\u00e1me udusen\u00fa cibu\u013eu s ry\u017eou a v\u00fdpekom. \u010ealej prid\u00e1me vajce, so\u013e, obidve papriky, mlet\u00fa rascu, drven\u00e9 korenie a oregano. V\u0161etko d\u00f4kladne premie\u0161ame.<\/p>\n

\"sarma<\/a><\/p>\n

Listy kyslej kapusty opatrne odl\u00fapneme. Odstr\u00e1nime hrub\u00e9 \u017eily, alebo ich no\u017eom\u00a0 zre\u017eeme.
\nV ruke rob\u00edme mal\u00e9 val\u010deky.
\nNa dla\u0148 polo\u017e\u00edme kapustn\u00fd list, polo\u017e\u00edme val\u010dek a zabal\u00edme ho ako ob\u00e1lku.
\nOkolo val\u010deka prelo\u017e\u00edme list zdola nahor, z\u013eava, sprava a nakoniec najdlh\u0161iu \u010das\u0165 kapusty omot\u00e1me okolo cel\u00e9ho val\u010deka.
\nVal\u010deky kladieme rovnomerne, nahusto ve\u013ea seba, na dno pek\u00e1\u010dika. Ak potrebujete t\u00fdch sarmi\u010diek ve\u013ea, pre ve\u013ea \u013eud\u00ed, m\u00f4\u017eu sa kl\u00e1s\u0165 aj v dvoch radoch na sebe, alebo ich kl\u00e1s\u0165 nahusto, ved\u013ea seba postoja\u010dky.
\nPo val\u010dekoch som pokl\u00e1dla \u00faden\u00e9 rebr\u00e1 a klob\u00e1sku. Vytiahla som ich z mrazni\u010dky.<\/p>\n

\"sarma<\/a>
\nPanvicu, kde som opekala cibu\u013eu a ry\u017eu, som vyliala hor\u00facou vodou a zaliala sarmi\u010dky v pek\u00e1\u010diku. Musela som e\u0161te dolia\u0165 hor\u00facou vodou, tak, aby boli tesne tesne ponoren\u00e9, \u00fadeniny.\u00a0 Rebro mi dokonca trochu z tej vody vyk\u00fakalo. Ak m\u00e1te dobr\u00fd v\u00fdvar, tak k\u013eudne zalejte v\u00fdvarom.<\/p>\n

\"sarma<\/a>
\nSarmi\u010dky nesm\u00fa v \u017eiadnom pr\u00edpade pl\u00e1va\u0165.
\nPek\u00e1\u010d som prikryla a nechala mali\u010dk\u00fd otvor na odparovanie.
\nVlo\u017e\u00edme do predhriatej r\u00fary na 180 stup\u0148ov a nech\u00e1me piec\u0165\u00a0 dve hodiny.\u00a0 Str\u00e1\u017ete si to pod\u013ea svojej r\u00fary.
\nPod\u00e1vala som s chlebom a uvarila som\u00a0 pre istotu aj oby\u010dajn\u00e9 zemiaky, ale tie neboli nakoniec v\u00f4bec potreba.<\/p>\n

\"sarma<\/a>
\nListy, ktor\u00e9 mi ostali\u00a0 na hl\u00e1vke, som zabalila do s\u00e1\u010dku a dala do chladni\u010dky, sk\u00fasim ich skr\u00e1ja\u0165 na tenu\u010dko a uvari\u0165 seged\u00ednsky gul\u00e1\u0161.<\/p>\n

 <\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

S kyslou kapustou je to v Mn\u00edchove takto.\u00a0 Aj kapusta, ktor\u00e1 m\u00e1 na s\u00e1\u010dku nap\u00edsan\u00e9, \u017ee je to kapusta priamo zo suda, tak je predvaren\u00e1. A je absol\u00fatne chu\u0165ovo skvel\u00e1. Vysk\u00fa\u0161ala som v\u0161etky, od najdrah\u0161ej po najlacnej\u0161iu a ka\u017ed\u00e1 mi chutila tak ve\u013emi, \u017ee som si zvykla kupova\u0165 o jeden s\u00e1\u010dok viac, preto\u017ee by som […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-7476","post","type-post","status-publish","format-standard","hentry","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1WA","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7476"}],"version-history":[{"count":9,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7476\/revisions"}],"predecessor-version":[{"id":7492,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7476\/revisions\/7492"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}