Romania: Sarmale

 

 Sarmale

Ingredients:

For the Cabbage Rolls:

• 1 large head of cabbage
• 1 lb (450g) ground pork
• 1 cup rice, uncooked
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/2 cup tomato juice or vegetable broth

For Cooking:

• 2-3 tablespoons vegetable oil
• 2-3 cups sauerkraut (for layering and flavor)
• 1 cup tomato juice or vegetable broth (for cooking)

Instructions:

1. Prepare the Cabbage:

1. Bring a large pot of water to a boil.
2. Carefully remove the outer leaves of the cabbage, then blanch the leaves in boiling water until they become pliable. Remove them and set aside.
3. Repeat until you have enough leaves for the filling.

2. Prepare the Filling:

1. In a large bowl, combine ground pork, uncooked rice, chopped onion, minced garlic, tomato paste, salt, pepper, dried thyme, paprika, chopped dill, and chopped parsley. Mix well.

3. Assemble the Sarmale:

1. Take a cabbage leaf and place a small amount of the filling at the center.
2. Fold the sides of the leaf over the filling and roll it up, creating a cabbage roll.
3. Repeat until all the filling is used.

4. Layering and Cooking:

1. In a large pot, spread a layer of sauerkraut on the bottom.
2. Place the cabbage rolls on top of the sauerkraut.
3. Continue layering sauerkraut and cabbage rolls.
4. Pour tomato juice or vegetable broth over the top.

5. Cook:

1. Drizzle vegetable oil over the top layer.
2. Cover the pot and simmer over low heat for 2-3 hours until the cabbage rolls are cooked through and the flavors meld.