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Sarmale Stuffed Cabbage Romania
Sarmale Stuffed Cabbage Romania
Ingredients :
For the sarmale:
1 large white cabbage
500 g minced meat (pork, beef, or a mixture of both)
1 cup of rice
2 medium onions, finely chopped
2 cloves of garlic, minced
2 tablespoons of vegetable oil
Salt and black pepper to taste
Spices of your choice (thyme, savory, paprika, etc.)
For the sauce:
500 g tomato pulp
2 tablespoons of tomato paste
1 medium onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of vegetable oil
Salt and black pepper to taste
Spices of your choice (paprika, bay leaves, etc.)
Instructions :
Boil a large pot of water. Meanwhile, remove the outer leaves from the cabbage and immerse it whole in boiling water. Let it blanch for about 5 minutes, then remove it from the water and let it cool.
While the cabbage cools, prepare the stuffing. In a frying pan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden.
Add the minced meat to the pan and cook until nicely browned. Season with salt, pepper and other spices to taste. Add the raw rice and mix well. Remove from heat and let cool slightly.
Once the cabbage is cool enough to handle, carefully remove the leaves one by one. If necessary, cut the thick ribs to make rolling easier.
Take a cabbage leaf and place a tablespoon of stuffing in the center. Fold the sides of the sheet over the stuffing, then roll it tightly to form a roll. Repeat this operation with the rest of the leaves and the stuffing.
Prepare the sauce: in a saucepan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden. Add the tomato pulp, tomato paste, salt, pepper and spices. Let it simmer for about 10 minutes.
Arrange the sarmale in a large saucepan or casserole dish, pressing them tightly against each other. Pour the tomato sauce over the sarmale.
Cover the pot and simmer over low heat for about 1 to 1 1/2 hours, or until the sarmale is cooked through and the rice is tender.
Serve the sarmale hot with sour cream and polenta, if desired.
Enjoy your food !
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Sarmale Stuffed Cabbage Romania
Ingredients :
For the sarmale:
1 large white cabbage
500 g minced meat (pork, beef, or a mixture of both)
1 cup of rice
2 medium onions, finely chopped
2 cloves of garlic, minced
2 tablespoons of vegetable oil
Salt and black pepper to taste
Spices of your choice (thyme, savory, paprika, etc.)
For the sauce:
500 g tomato pulp
2 tablespoons of tomato paste
1 medium onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of vegetable oil
Salt and black pepper to taste
Spices of your choice (paprika, bay leaves, etc.)
Instructions :
Boil a large pot of water. Meanwhile, remove the outer leaves from the cabbage and immerse it whole in boiling water. Let it blanch for about 5 minutes, then remove it from the water and let it cool.
While the cabbage cools, prepare the stuffing. In a frying pan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden.
Add the minced meat to the pan and cook until nicely browned. Season with salt, pepper and other spices to taste. Add the raw rice and mix well. Remove from heat and let cool slightly.
Once the cabbage is cool enough to handle, carefully remove the leaves one by one. If necessary, cut the thick ribs to make rolling easier.
Take a cabbage leaf and place a tablespoon of stuffing in the center. Fold the sides of the sheet over the stuffing, then roll it tightly to form a roll. Repeat this operation with the rest of the leaves and the stuffing.
Prepare the sauce: in a saucepan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden. Add the tomato pulp, tomato paste, salt, pepper and spices. Let it simmer for about 10 minutes.
Arrange the sarmale in a large saucepan or casserole dish, pressing them tightly against each other. Pour the tomato sauce over the sarmale.
Cover the pot and simmer over low heat for about 1 to 1 1/2 hours, or until the sarmale is cooked through and the rice is tender.
Serve the sarmale hot with sour cream and polenta, if desired.
Enjoy your food !