Cabbage rolls with sourdough (tarhana) and smoked meat

Name: Cabbage rolls with sourdough (tarhana) and smoked meat - Irina A.
Ingredients: For the scrobi (tarhana; razalai) we need: 3 eggs; flour as needed; a pinch of salt; we make a stiff dough. For the filling we need: 1/2 cup of rice; scrobi; 6; 7 medium onions; pepper paste (fresh bell peppers can also be used; 3 pieces); paprika; 3 large tablespoons of lard; salt; pepper; delikat; thicker slices of bacon; meat; smoked ham or bone; which is boiled together with the sarmale.

Salad - Cabbage rolls with sourdough (tarhana) and smoked meat by Irina A. - Recipia

To prepare delicious sarmale, we start with the dough preparation. It is grated on a large grater and then spread evenly in a baking tray. The tray is placed in the oven at a moderate temperature, allowing the dough to dry and develop a beautiful brown hue that will add a special flavor to the final dish. In the meantime, we take care of the filling. The onion is finely chopped, and if you opt for fresh peppers, they can also be finely chopped. In a pan, a little lard is heated, and the onion and peppers are sautéed together. Add about 5 tablespoons of pepper paste, which will provide an intense taste and a vibrant color to the mixture. Once the vegetables have softened and released their aromas, add the scrambled eggs and washed rice, mixing well to integrate all the ingredients. Season with salt, pepper, and a pinch of delicacy, ensuring that the filling has a balanced taste. Once the mixture is ready, the cabbage leaves are filled with this composition, and in the middle of each portion, we add a thin slice of smoked bacon, which will enrich the aroma of the sarmale during cooking. Now, we prepare the pot in which we will boil the sarmale. Chopped cabbage is added to the bottom of the pot, and on top, a smoked bone or a smoked hock is placed to give a special taste. We carefully arrange the sarmale in the pot, ensuring that they are well placed and do not fall apart. Pour in enough water to cover the sarmale, adding about 100 ml of oil to help with the even cooking of the pickled cabbage leaves. It is important to use a moderate amount of salt since the smoked meat added is already salty. Sprinkle a few peppercorns and a pinch of marjoram to enhance the flavors. Now the sarmale are ready to be boiled. Let them simmer on low heat so that all the flavors combine harmoniously. If you chose to use sweet cabbage, it is recommended to add a little broth when you start boiling them, to give them a note of acidity that will balance the taste. Cook the sarmale for a few hours, patience being the key to achieving a tasty and inviting dish. In the end, you will have a traditional dish, full of flavor, perfect for festive meals!