Sarmale are a traditional Romanian dish, full of aromas and flavors that remind us of family meals. We start preparing the sarmale with a careful selection of ingredients. The first step is to wash the meat well, then, with the help of an absorbent napkin, we remove the excess water. The meat is cut into suitable pieces and ground through a meat grinder, obtaining a fine composition, perfect for the filling.
In another bowl, the onion is peeled, washed, and cut into large pieces. It is also passed through the meat grinder to achieve a uniform texture. After washing the rice, we put it to parboil with water, to prepare it to absorb the flavors from the meat and onion mixture. Once boiled, we drain the rice and rinse it with cold water to cool it quickly. This rice will add extra flavor to the sarmale, being an essential ingredient in this recipe.
Next, we add the rice to the meat and onion mixture, seasoning well with salt and freshly ground black pepper. Everything is mixed carefully, ensuring that all ingredients are homogenized. We prepare the cabbage leaves by removing the veins, and if they are very large, we can cut them into 2-3 parts for easier handling.
Using a teaspoon, we put a suitable amount of meat on each cabbage leaf and start forming the sarmale, folding one end of the leaf and tucking the other inside, so that the filling remains well protected. Each sarmală will weigh approximately 60 grams, ensuring a satisfying portion.
At the bottom of a large pot, we chop a little cabbage, which will help flavor the sarmale during boiling. We arrange the sarmale in the pot, placing them side by side, and between them, we add a few sprigs of thyme and peppercorns for a more intense taste. On top, we sprinkle a layer of chopped cabbage, which will add extra flavor.
The preparation continues with a delicious sauce: the onion is peeled, washed, and chopped, then sautéed in oil until it becomes glassy. We add the tomato paste, stirring gently to incorporate it, and then we extinguish the sauce with water. This composition will be poured over the sarmale, filling the pot almost to their level.
The sarmale are then put to boil, and if necessary, we can add a little broth along the way. When the sarmale are almost ready, we can opt for a layer of sliced tomatoes on top, which will add a fresh aroma and an appetizing appearance. The pot is then placed in the oven for gratin, where they will brown beautifully.
In the end, the sarmale are served hot, alongside a spoonful of sour cream, which will perfectly complete this traditional dish, bringing an extra creaminess and flavor. Enjoy every bite and cherish the memories and traditions that accompany this recipe!
In another bowl, the onion is peeled, washed, and cut into large pieces. It is also passed through the meat grinder to achieve a uniform texture. After washing the rice, we put it to parboil with water, to prepare it to absorb the flavors from the meat and onion mixture. Once boiled, we drain the rice and rinse it with cold water to cool it quickly. This rice will add extra flavor to the sarmale, being an essential ingredient in this recipe.
Next, we add the rice to the meat and onion mixture, seasoning well with salt and freshly ground black pepper. Everything is mixed carefully, ensuring that all ingredients are homogenized. We prepare the cabbage leaves by removing the veins, and if they are very large, we can cut them into 2-3 parts for easier handling.
Using a teaspoon, we put a suitable amount of meat on each cabbage leaf and start forming the sarmale, folding one end of the leaf and tucking the other inside, so that the filling remains well protected. Each sarmală will weigh approximately 60 grams, ensuring a satisfying portion.
At the bottom of a large pot, we chop a little cabbage, which will help flavor the sarmale during boiling. We arrange the sarmale in the pot, placing them side by side, and between them, we add a few sprigs of thyme and peppercorns for a more intense taste. On top, we sprinkle a layer of chopped cabbage, which will add extra flavor.
The preparation continues with a delicious sauce: the onion is peeled, washed, and chopped, then sautéed in oil until it becomes glassy. We add the tomato paste, stirring gently to incorporate it, and then we extinguish the sauce with water. This composition will be poured over the sarmale, filling the pot almost to their level.
The sarmale are then put to boil, and if necessary, we can add a little broth along the way. When the sarmale are almost ready, we can opt for a layer of sliced tomatoes on top, which will add a fresh aroma and an appetizing appearance. The pot is then placed in the oven for gratin, where they will brown beautifully.
In the end, the sarmale are served hot, alongside a spoonful of sour cream, which will perfectly complete this traditional dish, bringing an extra creaminess and flavor. Enjoy every bite and cherish the memories and traditions that accompany this recipe!
Ingredients
- 1 kg boneless turkey breast - 1 head of sauerkraut (the cabbage is first separated into leaves) - 100 g rice - 200 g onion and additionally one medium-sized onion - 100 g oil - 150 - 200 g tomato paste - a few peppercorns and additionally 1 g freshly ground black pepper - a few sprigs of thyme - one sliced tomato (optional) - sour cream (for serving)