Stuffed cabbage rolls with meat

Sarmale in sour cabbage leaves with meat - the perfect recipe for a family meal

If you are looking for a traditional dish that brings back memories of hearty meals spent with loved ones, sarmale in sour cabbage leaves with meat are the perfect choice. This dish is not only nourishing but also full of flavors and nostalgia. This recipe will take you on a culinary journey, filled with taste and warmth.

Preparation time: 30 minutes
Cooking time: 120 minutes
Total time: 150 minutes
Number of servings: 6-8

Necessary ingredients:
- 1.5 kg sour cabbage
- 500 g pork (preferably shoulder)
- 200 g smoked pork neck
- 50-100 g rice
- 100 g onion
- 2 tablespoons oil
- Pepper (to taste)
- Allspice (a pinch)
- 100 ml tomato juice
- 2 bay leaves
- A sprig of thyme
- Chopped dill (to taste)

Preparing the sarmale:

1. Preparing the ingredients: Start by finely chopping the onion and sautéing it in the two tablespoons of oil for about 2 minutes until it becomes glossy. This step is essential, as the sautéed onion will add a special flavor to the filling.

2. Passing the meat through the grinder: In a large bowl, place the pork and smoked pork neck, cut into smaller pieces, and pass them through the grinder. This mixture will give the sarmale a perfect texture and rich flavor.

3. Mixing the filling: Add the sautéed onion to the ground meat, followed by the washed and drained rice. Season with pepper and allspice. It is important to mention that we do not add salt, as the sour cabbage and smoked meat will provide enough saltiness.

4. Preparing the pot: Take a large pot of 4-5 liters and place half of the chopped cabbage on the bottom. This layer will prevent the sarmale from sticking to the bottom of the pot and will add extra flavor.

5. Forming the sarmale: Take a portion of the meat mixture and fill each sour cabbage leaf, then roll each sarmale tightly. Place the sarmale in the pot in overlapping layers. Between layers, you can add pieces of fresh or smoked bacon for an even more intense flavor.

6. Adding the spices: After placing all the sarmale, add the remaining chopped cabbage on top. Put the two bay leaves, peppercorns, thyme sprig, and chopped dill in the pot. Pour 100 ml of tomato juice for a touch of acidity and an extra splash of color.

7. Boiling the sarmale: Cover the sarmale with boiling water, ensuring they are completely submerged. Bring to a boil, then reduce the heat to medium. Let it simmer for about 2 hours. It is essential to cover the pot to retain steam and ensure even cooking.

8. Serving the sarmale: After the sarmale have boiled, let them rest for a few minutes before serving. They are delicious both hot and cold and can be accompanied by thick sour cream and a slice of fresh bread. A serving suggestion would be a beetroot salad or assorted pickles to perfectly complement the flavor of the sarmale.

Practical tips:
- If you prefer a spicier taste, you can add some chopped hot peppers to the meat filling.
- You can experiment with different types of meat, such as beef or even a combination of pork and beef.
- Make sure to use high-quality sour cabbage, as this will significantly influence the final taste of the sarmale.
- If you have leftover sarmale, you can easily freeze them. Make sure to wrap them well so they do not dry out.

Nutritional benefits:
Sarmale are an excellent source of protein due to the meat, while sour cabbage provides fiber, vitamins, and minerals. This recipe can be adapted to reduce calories by using lean meat or replacing the rice with quinoa or whole grain rice.

Frequently asked questions:
1. Can I use fresh cabbage instead of sour cabbage?
Yes, but you will need to boil it a little beforehand to soften it and make it easier to roll.

2. How can I make the sarmale more flavorful?
Adding spices like paprika or minced garlic can enhance the flavor. Also, you can let the sarmale sit for a few hours before serving to allow the flavors to develop.

3. How long can sarmale be stored in the fridge?
Sarmale can be stored in the fridge for 3-4 days. Make sure they are well covered to prevent drying out.

These sarmale in sour cabbage leaves with meat are not just a delicious dish, but also a true tradition, full of history and memories. Whether you prepare them for a celebration or simply for a family meal, the sarmale will surely bring smiles and satisfaction to those who enjoy them. Try this simple yet flavorful recipe and enjoy a delicious meal with your loved ones!