Stuffed cabbage rolls

Sarmale in Sour Cabbage - A Traditional Delicacy

Who doesn't love the aroma of sarmale cooked with love, perfectly blending juicy meat with the tangy taste of cabbage? This dish is a symbol of hospitality and culinary tradition, often associated with festive meals but can be enjoyed anytime. Today, I will guide you step by step in preparing delicious sarmale in sour cabbage, and every detail will contribute to creating an extraordinary dish.

Preparation Time: 30 minutes
Cooking Time: 2-3 hours
Number of Servings: 6-8 servings

Ingredients:

- 500-750 g minced meat (a mix of pork and beef)
- 100-120 g rice (preferably long grain)
- 2 dried onions
- 3 bay leaves
- 200 g tomato puree or paste
- 2 pieces of homemade sausages or 200 g bacon
- 1 sour cabbage (approximately 1 kg)
- Salt and pepper to taste
- 1 bunch of dill (optional, you can also use parsley)

Preparing the Cabbage

The first step is to deal with the sour cabbage. If you feel that the cabbage is a bit too sour or salty, wash the leaves in a few warm waters, then drain them well. This little trick will make the sarmale taste better. After you have prepared the cabbage, check the size of the leaves. If a leaf is too big, cut it in half or quarters, depending on your preference – smaller or larger sarmale.

Preparing the Filling

In a pan, add a little oil and sauté the finely chopped onion over medium heat for 3-4 minutes. The goal is for it to become translucent, not browned. This will give a sweet taste to the filling.

In a large bowl, combine the minced meat with the sautéed onion, well-washed rice, salt, pepper, tomato puree (or paste), and about 100 g of water. Mix the ingredients well with your hands to combine, and let the mixture rest for a few minutes, so the flavors blend better.

Forming the Sarmale

Now comes the fun part! Take a cabbage leaf and place a tablespoon of filling across the width of the leaf. Carefully roll it up, then, using your fingers, tuck the edges of the leaves inward, forming a tightly closed sarmale. Repeat the process until you finish all the filling.

Assembling and Cooking

For cooking the sarmale, it is ideal to use a clay pot, which will retain the heat evenly. Place a layer of cabbage leaves on the bottom of the pot, then place a first layer of sarmale. Between layers, you can add some peeled tomatoes and dill for extra flavor. Continue adding layers until you finish the sarmale. At the end, add a few pieces of sausage or bacon for a rich taste.

Pour boiling water over the sarmale until they are almost covered, then cover the pot with aluminum foil. Preheat the oven to 180°C and place the pot in the oven. Once they start boiling, reduce the temperature to 150°C and let the sarmale simmer slowly for 2-3 hours. This slow cooking method will allow the sarmale to absorb all the flavors and become incredibly tender.

Finishing the Dish

About 30 minutes before taking them out of the oven, remove the aluminum foil and let the sarmale brown a bit. This step will give them a delicious crust.

Serving

Sarmale are served hot, with a spoonful of sour cream on top and, for an extra touch of flavor, alongside a portion of polenta. It’s a perfect combination that will impress anyone.

Practical Tips

- Use quality meat: a mix of pork and beef will provide a rich flavor. You can also experiment with chicken or turkey for a leaner option.
- Make sure the rice is well washed: this will prevent the sarmale from sticking together.
- If you want a spicy note, add a pinch of finely chopped hot pepper to the filling.
- Sarmale can be frozen: after they cool down, you can store them in airtight containers and reheat them easily when you crave them.

Frequently Asked Questions

1. Can I use fresh cabbage?
Although traditionally sarmale are made with sour cabbage, you can experiment with fresh cabbage, but you will need to blanch it first to make it easier to roll.

2. What other ingredients can I add to the filling?
You can add grated carrots or chopped mushrooms to enrich the texture and flavor of the filling.

3. How can I make the sarmale easier to digest?
Make sure the cabbage is well washed and that the sarmale are cooked slowly. Adding dill and other fresh herbs can help with digestion.

4. What drinks pair well with sarmale?
A dry red wine or a pale beer are excellent choices, but also an apple or plum compote can perfectly complement the meal.

Variations

To add a touch of originality, you can try "fasting" sarmale, using a filling of mushrooms and ground nuts, combined with rice and spices. Additionally, sarmale can be steamed for a healthier option.

Savor every bite of these delicious sarmale and don’t forget to share the dish with your loved ones. Every meal becomes a celebration when enjoyed together!