Mixed spring sarmale (in a Roman dish)

Name: Mixed spring sarmale (in a Roman dish) - Sorina E.
Ingredients: 1 green cabbage vine leaves; garden sorrel; green salad. 100 ml wine vinegar 1 kg minced meat mix of beef and pork 1 cup large grain rice 1 bunch green onions 200 ml oil 2 tablespoons bell pepper paste 2 teaspoons tomato pa

Diverse - Mixed spring sarmale (in a Roman dish) by Sorina E. - Recipia

These stuffed cabbage rolls are made with seasonal leaves: green cabbage, vine leaves, lamb's quarters, and lettuce. Instead of boiling the rolls, I prefer to bake them in a Roman pot, as this allows the leaves and filling to develop a more cohesive flavor. The recipe remains the same in principle, but the leaves can be changed depending on what is available in the garden or at the market. They are served warm, with grated horseradish in vinegar, and sour cream is optional. Quick Info Total time: not specified exactly; preparation time varies depending on the number and type of leaves. Preparation time: not specified in the original recipe. Baking time: 1 hour and 30 minutes. Servings: the number varies depending on the size of the rolls; the quantities below yield a large amount, suitable for a family meal. Difficulty: medium. Recipe type: spring cabbage rolls baked in a Roman pot. Ingredients 1 green cabbage Vine leaves Garden lamb's quarters leaves Green lettuce leaves 100 ml wine vinegar 1 kg minced meat, a mix of beef and pork 1 cup long-grain rice 1 bunch green onions 200 ml oil 2 tablespoons roasted pepper paste 2 teaspoons tomato paste 1 teaspoon sweet paprika 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh thyme ½ teaspoon pepper 500 g smoked bacon 2 cups tomato puree Fresh dill and thyme sprigs Salt, to taste For blanching the leaves, approximately 3 liters of water, salt, and wine vinegar are needed. In this water, blanch the lettuce, lamb's quarters, vine leaves, and cabbage leaves one by one. Preparation Method 1. Place the Roman pot in a larger pot of water and let it soak for at least 30 minutes. It is important for the pot to be soaked in water before going into the oven to avoid breaking. 2. Prepare the water for the leaves. Bring approximately 3 liters of salted water to a boil with 100 ml of wine vinegar. The vinegar helps the leaves become more elastic and prevents them from tearing during wrapping. 3. Briefly blanch the lettuce and lamb's quarters leaves. Carefully remove them and set aside. Do the same with the vine leaves. 4. For the cabbage, remove the core and place the head in the pot of boiling water. The leaves will gradually detach and can be removed one by one as they soften. 5. Remove the thick veins from the center of the cabbage leaves. If the leaves are too large, tear them in half. Also, clean the other leaves of any tough stems. For wrapping, it is best that each piece of leaf is no larger than your palm. This way, the rolls remain appropriately sized and fit more easily in the pot. 6. Wash and chop the green onions. In a pan, heat 100 ml of oil and lightly sauté the onions. There is no need for them to brown. Add the rice and stir for a few minutes until it is lightly toasted and coated with oil. 7. Remove the pan from the heat and let the mixture cool slightly. Add the minced meat, salt, pepper, paprika, roasted pepper paste, tomato paste, dill, and thyme. 8. Mix the filling well and taste. If needed, adjust the salt and spices before you start wrapping. 9. Place a tablespoon of filling on each leaf. Fold the edges and roll the cabbage roll, without tightening it too much, as the rice will expand during baking. Prepare rolls using the cabbage, vine, lamb's quarters, and lettuce leaves. 10. Drizzle the bottom of the Roman pot with a little oil and add a few sprigs of dill and thyme. 11. Arrange the rolls in a circular pattern, in overlapping layers. Place the pre-washed smoked bacon in the center of the pot. 12. Finely chop the leftover cabbage heart and sprinkle it over the rolls. Add a few more sprigs of dill and thyme. 13. Pour the tomato puree over the rolls and drizzle with the remaining oil. 14. Seal the pot tightly with aluminum foil. The foil should be doubled on the inside with a piece of damp parchment paper. Then place the lid on the Roman pot. 15. Place the pot in the oven and bake the rolls at 220 degrees Celsius, covered, for one hour. 16. After the first hour, remove the foil, parchment paper, and lid. Continue baking for another 30 minutes, until the rolls are lightly browned. 17. Serve them warm. In the original recipe, they were sufficient with grated horseradish in vinegar, without the addition of sour cream. Why I make this recipe often I love it because it changes the usual stuffed cabbage rolls without altering the baking method. The spring leaves are more tender, and the combination of cabbage, vine leaves, lamb's quarters, and lettuce gives each roll a slightly different texture. The Roman pot retains moisture well, and the smoked bacon adds flavor to the filling and sauce. Tips The Roman pot should be soaked in water for at least 30 minutes before use. Do not skip this step, especially if the pot is placed in a preheated oven. The vinegar in the blanching water makes the leaves more elastic. Do not overboil them, as the lettuce, lamb's quarters, and vine leaves can become too soft and tear during wrapping. The cabbage leaves should be cleaned of thick veins. If they are too large, tear them in half before adding the filling. Do not overfill the rolls. The rice will expand during baking, so a little space is needed inside the leaf. The filling should be tasted before wrapping. Once the rolls are formed, it is not as easy to adjust the salt and spices. Substitutions Instead of lettuce or lamb's quarters leaves, you can use spinach or horseradish leaves, as mentioned in the recipe. The leaves should also be blanched before wrapping. If you do not have all types of leaves, you can use only cabbage and vine leaves or any available combination. The recipe is designed to allow for the substitution of some ingredients. Variations You can change the proportion of leaves from batch to batch. Sometimes you can use more rolls in cabbage leaves, while other times you might use more vine, lamb's quarters, or lettuce leaves. The spices can be adjusted to taste. The recipe uses paprika, pepper, dill, and thyme, but their quantities can be modified without changing the preparation method. Serving Ideas The rolls are served warm, with grated horseradish in vinegar. They can also be served with hot peppers, sour cream, or yogurt. They are also good on their own, as the tomato puree, meat, smoked bacon, and herbs already create a well-seasoned sauce. Frequently Asked Questions 1. Can I use only cabbage leaves? Yes. The recipe can also be made with only cabbage leaves, but the combination of spring leaves is what gives it a unique character. If using cabbage, remove the thick veins and tear large leaves. 2. Why is vinegar added to the blanching water? Vinegar helps the leaves become more elastic, allowing them to be rolled without tearing. However, the leaves should be blanched carefully and not left in the water too long. 3. Is it necessary to soak the Roman pot? Yes, the pot must be soaked in water for at least 30 minutes before use. This step helps avoid breaking it during baking. 4. Why is the lid removed in the last half hour? The first hour is done with the pot covered so that the rolls cook in steam and sauce. In the last 30 minutes, the lid, foil, and parchment paper are removed so that the rolls can brown. 5. Can I serve the rolls with sour cream? Yes. They can be served with sour cream or yogurt, as well as with grated horseradish in vinegar, hot peppers, or on their own. Nutritional Values The values are estimates and depend on the number of servings, the proportion of beef and pork, the amount of remaining oil in the dish, and how much smoked bacon is consumed. Estimated calculation for one serving, if the dish is divided into 10 servings: Calories: approximately 650 kcal Protein: approximately 35 g Fat: approximately 42 g Carbohydrates: approximately 30 g Sodium cannot be accurately estimated, as the amount from the source is left to taste, and the smoked bacon and tomato puree can have different sodium levels. Storage and Reheating After cooling, store the rolls in the refrigerator in a covered container for 2-3 days. Keep them together with the sauce and a bit of the liquid from the pot to prevent drying out. Reheat portions in a covered pot or an oven-safe dish with a little sauce. Heat until well warmed through. The rolls can also be frozen, but more delicate leaves, such as lettuce or lamb's quarters, may change texture slightly after thawing.

Mixed spring sarmale (in a Roman dish)

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