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Sarmale Recipe

The Sarmale (stuffed cabbage rolls) turned out as it should the rolls didnt fall apart, they remained stiff, retaining their initial shape, the taste was full of cabbage flavor with a flagrant tomato aroma.

Here we go:

0,5 kg minced pork 0,5 kg minced veal or beef 1 Large onion minced 1 cup rice (white) 1 can tomatoe sauce (non-spiced) 2 cloves garlic 1 Tb paprika 1 Tsp freshly ground pepper 1 Tsp salt 1 Tbs marjoram 1 cabbage 4-5 sprigs of fresh dill or parsley 6 cups chicken broth (home made)

Step-by-step

The procedure is very simple.

1. In a large pan, sautee the minced onion and garlic with the oil for about 5 minutes, add the paprika and take off the heat.

2. Add this to a large mixing bowl together with the ground pork, veal (or beef), rice, ground pepper, salt marjoram, half of the dill chopped and mix well.

3. Lay a bed of cabbage (about 1 inch) on the bottom of a large pot (preferably cast iron for optimal heat transfer and distribution), add 2-3 sprigs of dill and build a surrounding wall out of your stuffed cabbage rolls, by placing them seam down and pointing to the center.

4. Fill up the center space with the remaining rolls, sprinkle about 1 tsp salt, pepper to taste, add the bay leaves, 3-4 sprigs of dill, and add the remaining cabbage on the top.

5. Dont top the pot to the rim like I did because the rice will expand while cooking pushing the entire sarmale up. Leave about one inch to the rim. 6. Add the tomato sauce and broth making sure that the liquid level comes up to the top level of rolls.

7. Bring it to a boil and then reduce heat to low. 8.Boil it for the next 4 hours.

Legend says that the more you keep the sarmale in the fridge, the better it will become! It is true! The next day they were more tender and full of flavor!

Enjoy Moldovan meal

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