Stuffed cabbage rolls in a Roman pot

Sarmale in a Roman pot - a traditional delight

Preparation time: 30 minutes
Baking time: 1 hour and 10 minutes
Total: 1 hour and 40 minutes
Number of servings: 6-8

Sarmale are a symbol of Romanian cuisine, a combination of flavors and textures that delight your taste buds. With this recipe, you will discover how to prepare delicious sarmale in a Roman pot, a traditional way of cooking that gives them a unique taste.

Ingredients:

- 1 fresh cabbage (approximately 1.5 kg)
- 500 g minced turkey
- 500 g minced pork
- 150 g smoked bacon
- 50-100 g rice
- 1 large onion
- Pepper (to taste)
- Thyme (dried or fresh)
- Fresh dill (chopped)
- 500 ml homemade broth
- Sour cream (optional, for serving)

Preparation instructions:

1. Preparing the ingredients:
- Start by finely chopping the onion and sautéing it in a pan with a little oil until it becomes translucent. This step is essential to bring out its natural sweetness.
- Mix the minced turkey and pork in a large bowl. Add the sautéed onion and mix well. For a finer texture, you can pass this mixture through a meat grinder once more.

2. Adding the rice:
- Rinse the rice under cold water until it runs clear. Add it to the bowl with the meat, along with a pinch of pepper and salt to taste. Mix everything well to combine the flavors.

3. Preparing the cabbage:
- Remove the core of the cabbage and blanch the leaves for 3-5 minutes in boiling water to soften them. This way, you will be able to roll them more easily. Cut the thick veins of the leaves to avoid cracking.

4. Forming the sarmale:
- On a cabbage leaf, place a heaping tablespoon of the meat and rice mixture. Roll the leaf tightly, tucking in the remaining loose ends to seal the filling. Repeat the process with the remaining cabbage leaves and meat mixture.
- Cut the remaining cabbage leaves into thin strips to use at the bottom of the pot.

5. Assembling the Roman pot:
- Make sure the Roman pot has been soaked in water for 1.5 hours. Place a layer of cabbage strips at the bottom of the pot, followed by a layer of sarmale. Add slices of smoked bacon and a little thyme between layers. Continue alternating layers until all the sarmale are used up.
- Finally, sprinkle chopped cabbage and fresh dill on top.

6. Cooking the sarmale:
- Add water to the Roman pot, enough to slightly cover the sarmale. Cover the pot with its lid and place it in the preheated oven at 180°C. When it starts to boil, reduce the temperature to 150°C and let it simmer for an hour.
- After an hour, add the homemade broth and let it simmer for another 10 minutes.

7. Serving:
- Once the sarmale are ready, turn off the oven and leave them inside until serving. This step will allow the flavors to develop even more.
- Serve the sarmale hot, alongside sour cream and a portion of freshly made polenta for a true Romanian feast.

Practical tips:
- You can experiment with different types of meat, such as beef or lamb, for distinct flavors.
- If you prefer less sour sarmale, you can reduce the amount of broth or use fresh tomato juice.
- Add spices to taste, such as paprika or garlic, for an extra flavor boost.

These sarmale in a Roman pot are not just a dish, but a true culinary experience, perfect for festive meals or gathering family around the table. Bon appétit!