Stuffed cabbage rolls

Sarmale in a Nest – A Traditional Recipe with a Modern Twist

Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 30 minutes
Servings: 6-8

Who doesn't know the charm of sarmale? This savory dish, rich in tradition, is often associated with festive meals, but today I will show you how to transform them into a true delicacy by preparing them in a 'nest' style, which not only looks impressive but also offers an explosion of flavors.

The history of sarmale is fascinating, with deep roots in the gastronomy of many cultures. They have been prepared in various ways throughout the centuries, but their essence remains constant: meat and rice wrapped in vegetable leaves. Today, we will add a personal touch by combining cabbage leaves with vine leaves to create a truly unique dish.

Ingredients:

- 700 g minced pork
- 500 g minced beef
- 200 g rice
- 2 large onions
- 2 small cabbages
- 1 large cabbage
- Vine leaves (about 20 leaves)
- 300 g homemade smoked bacon
- 5 tablespoons lecio (pepper paste)
- 3 tablespoons tomato paste
- 3 tablespoons homemade ketchup
- Salt, pepper, thyme (to taste)

Step 1: Preparing the Ingredients

We start by preparing the ingredients. Finely chop the onion, ensuring uniform pieces for even sautéing. Rinse the rice under cold running water until the water runs clear. This step is essential to remove excess starch that could make the rice sticky during cooking.

Step 2: Mixing the Filling

In a large bowl, combine the minced pork and beef, chopped onion, rinsed rice, salt, pepper, and thyme. It is important to mix the filling well so that each ingredient contributes its flavor. Add 5 tablespoons of lecio and 1 tablespoon of tomato paste, mixing again. Lecio is a pepper paste that will add a rich taste, while the tomato paste will enhance the flavor of the sarmale.

Step 3: Preparing the Cabbage and Vine Leaves

If you are using frozen vine leaves, there is no need to blanch them. Instead, for the cabbages, clean the large leaves and cut them to the desired size. You can finely chop the leftover cabbage to create a base layer in the pot.

Step 4: Filling the Leaves

Now comes the fun part! With half of the meat mixture, fill the vine leaves, being careful not to overstuff them. With the other half, fill the small cabbage leaves. Then, in each large cabbage leaf, wrap one sarmale from the vine leaf and one from the cabbage leaf, adding a piece of smoked bacon for extra flavor. This step adds a crunchy texture and a smoky taste that makes a difference.

Step 5: Arranging in the Pot

In a large pot, line the bottom with chopped cabbage leaves, add a tablespoon of lecio, a few pieces of bacon, and thyme. Place a first layer of sarmale nests, followed by a layer of chopped cabbage, a tablespoon of ketchup, and again a few pieces of bacon. Continue alternating layers until all ingredients are used, ensuring that the top layer consists of chopped cabbage, ketchup, and thyme.

Step 6: Cooking the Sarmale

Fill the pot with water, ensuring it covers all the ingredients. Cover the pot with a lid and let the sarmale simmer over medium to low heat for about 2 hours. It is important to check occasionally to ensure they are not sticking to the bottom and that there is enough liquid.

Step 7: Serving

Once the sarmale are ready, serve them with fluffy polenta, fresh hot peppers, and a spoonful of sour cream or yogurt. This is a perfect combination that balances the rich taste of the sarmale with the freshness of the hot pepper and the creaminess of the sour cream.

Useful Tips:

- If you want to add extra flavor, you can add a few bay leaves during cooking.
- For a vegetarian version, you can replace the meat with chopped mushrooms and vegetables.
- Sarmale freeze very well, so leftovers can become a delicious meal for the coming days.

Frequently Asked Questions:

1. Can I use brown rice instead of white rice?
Yes, but the cooking time will be extended, so make sure the rice is well cooked.

2. How can I make the sarmale spicier?
You can add chopped hot peppers to the meat mixture or sprinkle dried hot peppers between the layers of sarmale.

3. What drinks pair well with this recipe?
A dry white wine or craft beer pairs perfectly with the rich flavors of the sarmale.

These sarmale in a nest are more than just a dish; they are a culinary experience full of tradition and comfort. Start preparing this recipe and let family and friends enjoy the joy of dining together. Enjoy your meal!