Stuffed Cabbage Rolls with Pickled Cabbage in Clay Pot

Name: Stuffed Cabbage Rolls with Pickled Cabbage in Clay Pot - Raluca B.
Ingredients: 1 kg minced pork 1/2 kg white onion 1 red bell pepper pickled cabbage leaves 250 g rice 250 g smoked bacon seasoning for pork thyme fresh dill tomato paste 200 ml pepper 50 ml oil dried thyme and dill

Diverse - Stuffed Cabbage Rolls with Pickled Cabbage in Clay Pot by Raluca B. - Recipia

Pickled cabbage is an essential ingredient in Romanian cuisine, and the preparation of sarmale is a tradition that unites generations. We start by separating the pickled cabbage leaf by leaf, taking care to choose the larger leaves, which are ideal for wrapping the filling. After we have separated the cabbage, we wash it with cold water to remove the excess salt, and then we cut the stems so that the leaves are easier to use. In a pan, we heat the oil over medium heat. We add the finely chopped onion and diced bell pepper, and let them sweat for a few minutes, adding 100 ml of water if necessary. This step is essential for developing the flavors, and the sautéed onion brings a sweet taste to the sarmale. Once the onion and pepper have softened and taken on a golden hue, we add the tomato paste and chopped fresh dill, mixing well to combine the flavors. We let the mixture cool down. Once the mixture is at room temperature, we combine it with the minced meat (pork or beef, according to preference), add the washed rice, thyme, meat spices, and pepper. It is important for all the ingredients to be well integrated so that each sarmale has a uniform taste. Now we are ready to form the sarmale. We take a cabbage leaf, put a tablespoon of filling, and carefully wrap it, ensuring that the filling stays well wrapped. We repeat this process until we finish all the ingredients. In a clay pot, we put a little oil on the bottom, add the dill and dried thyme, and then the cabbage stems, which will create a bed of flavor for the sarmale. We carefully place the sarmale, making sure to put slices of smoked bacon between them, which will add an unmistakable taste. Once all the sarmale are placed, we cover them with cabbage leaves and pour water up to the level of the sarmale, letting them simmer on low heat. After a few hours, the sarmale become tender and fragrant, and their aroma will fill the entire house. When they are ready, we serve them plain or with sour cream and hot peppers for an extra flavor. These sarmale are not just a dish, but also a piece of our culinary tradition that can be enjoyed with loved ones.

Ingredients

1 kg minced pork 1/2 kg white onion 1 red bell pepper pickled cabbage leaves 250 g rice 250 g smoked bacon seasoning for pork thyme fresh dill tomato paste 200 ml pepper 50 ml oil dried thyme and dill

Stuffed Cabbage Rolls with Pickled Cabbage in Clay Pot

Ingredients

Tags

Categories