Stuffed cabbage rolls with sour cabbage and meat

Sarmale with sour cabbage and meat – a traditional delight

Sarmale with sour cabbage and meat are one of the most beloved dishes of Romanian cuisine, often prepared during family gatherings or holidays. These delicious rolls, filled with meat and rice, combined with the unmistakable aroma of cabbage, are not only nourishing but also rich in tradition. In this recipe, I will guide you step by step to achieve the most savory sarmale, perfect for any occasion.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6-8

Ingredients:
- 2 large cabbages
- 1 kg minced meat (preferably a mix of pork and beef)
- 3 medium onions
- 100 g tomato paste (or tomato purée)
- 1 small cup of rice
- 3-4 pieces of smoked bacon or pork belly
- 1 small cup of oil
- 1 tablespoon of salt
- Pepper, to taste
- A pinch of spices (dill, thyme, or sweet paprika, according to preference)

Preparation:

1. Preparing the filling: In a pot, heat the oil over medium heat. Add the finely chopped onion and sauté until golden and translucent. This step will add a deep flavor to the filling. Add the washed rice and tomato paste, mixing well. Let everything cook for 5-7 minutes, so the rice absorbs the flavors of the onion and tomato paste.

2. Combining the ingredients: After the mixture has cooled slightly, add the minced meat. Season with salt, pepper, and other preferred spices. Mix well so that all the ingredients combine evenly. This filling will give the sarmale a unique flavor.

3. Preparing the cabbage: Wash the cabbages with cold water. If the cabbage is too salty, let it soak in cold water for about 30 minutes. Cut the cabbage leaves, being careful to keep them large enough to wrap the filling.

4. Forming the sarmale: On each cabbage leaf, place a tablespoon of filling, then roll the cabbage leaf starting from the base, making sure the filling is well wrapped. Gently press the ends to seal the sarmale.

5. Cooking the sarmale: In a large pot, place a few pieces of smoked bacon or pork belly at the bottom. Add the finely chopped cabbage to form a base layer. Carefully stack the sarmale in the pot. Cover with another layer of cabbage. Add water until the sarmale are covered.

6. Boiling: Cover the pot with a lid and bring to a boil. Boil the sarmale for 60 minutes: the first 40 minutes on medium heat, and the last 20 minutes on low heat. This process will ensure that the sarmale are well cooked and full of flavor.

7. Browning the sarmale: After boiling, for an appetizing appearance, transfer the sarmale to a baking dish and place them in the preheated oven at 180 degrees Celsius for 20 minutes. They will develop a slightly browned crust, adding a pleasant texture.

8. Serving: Sarmale with sour cabbage and meat are served hot, alongside rich sour cream and hot peppers for a pleasant contrast. A delicious option is to accompany them with freshly made polenta.

Practical tips:
- If you want an even more intense flavor, add a few peppercorns and bay leaves during boiling.
- Fresh cabbages can be used instead of sour cabbage, but they will need to be boiled for a few minutes to soften them.
- Experiment with various fillings: add mushrooms or grated carrots to the meat mixture for an extra flavor boost.

This sarmale recipe is not only a delicious dish but also a great way to gather family around the table. Enjoy your meal!