To prepare delicious sarmale, we start by gathering the necessary ingredients and ensuring we have all the tools at hand. In a generous bowl, we put the meat, preferably a combination of pork and beef, to achieve a rich flavor and a juicy texture.
We finely chop a large onion and a carrot, which will add not only taste but also sweetness to the dish. We mix the onion and carrot with the meat, making sure they are evenly distributed. Then, we add 100 grams of rice, which will absorb all the flavors and bind the filling. We don't forget the two tablespoons of olive oil, which will give a savory taste and a finer texture.
We season the filling with salt and pepper, according to taste. It’s time to add the tomato paste, about 200 grams, which will provide an intense flavor and a beautiful color to the sarmale. We mix all the ingredients well, and finally, we add finely chopped herbs - dill and fresh parsley, for an extra touch of flavor and freshness.
If we have fresh cabbage leaves, we blanch them in borscht to soften them and give them a slightly sour taste. If we use pickled cabbage, we make sure it is well washed so it is not too salty. After the leaves have cooled, we take one leaf, put a tablespoon of the prepared filling, and roll it tightly, making sure to tuck in the ends to prevent the filling from leaking out.
Once we have all the sarmale formed, we prepare a larger pot, in which we carefully place them. We prepare a sauce from tomato paste or tomato juice, adding a few tablespoons of Delikat, a little pepper, and water. This sauce will add a special flavor to the sarmale and help them cook evenly.
We pour the sauce over the sarmale until they are completely covered. We bring the pot to low heat and let the sarmale simmer slowly for about 2-3 hours. It is essential that the heat is low, to allow the flavors to develop gradually and the meat to become tender.
During the simmering, we can check the sarmale from time to time, and if necessary, we can add a little water to prevent them from sticking to the bottom of the pot. When the sarmale are ready, we serve them hot, alongside a rich sour cream and a slice of warm polenta. This traditional dish will surely bring joy to the table of our loved ones!
We finely chop a large onion and a carrot, which will add not only taste but also sweetness to the dish. We mix the onion and carrot with the meat, making sure they are evenly distributed. Then, we add 100 grams of rice, which will absorb all the flavors and bind the filling. We don't forget the two tablespoons of olive oil, which will give a savory taste and a finer texture.
We season the filling with salt and pepper, according to taste. It’s time to add the tomato paste, about 200 grams, which will provide an intense flavor and a beautiful color to the sarmale. We mix all the ingredients well, and finally, we add finely chopped herbs - dill and fresh parsley, for an extra touch of flavor and freshness.
If we have fresh cabbage leaves, we blanch them in borscht to soften them and give them a slightly sour taste. If we use pickled cabbage, we make sure it is well washed so it is not too salty. After the leaves have cooled, we take one leaf, put a tablespoon of the prepared filling, and roll it tightly, making sure to tuck in the ends to prevent the filling from leaking out.
Once we have all the sarmale formed, we prepare a larger pot, in which we carefully place them. We prepare a sauce from tomato paste or tomato juice, adding a few tablespoons of Delikat, a little pepper, and water. This sauce will add a special flavor to the sarmale and help them cook evenly.
We pour the sauce over the sarmale until they are completely covered. We bring the pot to low heat and let the sarmale simmer slowly for about 2-3 hours. It is essential that the heat is low, to allow the flavors to develop gradually and the meat to become tender.
During the simmering, we can check the sarmale from time to time, and if necessary, we can add a little water to prevent them from sticking to the bottom of the pot. When the sarmale are ready, we serve them hot, alongside a rich sour cream and a slice of warm polenta. This traditional dish will surely bring joy to the table of our loved ones!
Ingredients
600 g ground beef, 100 g rice, vine leaves, 3 onions, 2 carrots, salt, pepper, tomato paste, olive oil, a bunch of dill and a bunch of parsley.