Stuffed cabbage rolls

Name: Stuffed cabbage rolls - Silviana E.
Ingredients: 1 kg minced pork (or equal amounts of pork and beef) 110 grams of rice 3 bay leaves 2 medium dried onions two tablespoons of lard tomato paste 100 grams of sauerkraut pepper salt (one tablespoon)

Diverse - Stuffed cabbage rolls by Silviana E. - Recipia

To prepare delicious sarmale, we start by choosing the meat. It is essential to opt for fattier pork cuts, such as the thigh, belly, or neck, as the fat will add juiciness and flavor to the final dish. The chosen meat is passed once through the meat grinder, but if you want to diversify the taste, you can mix pork with beef in equal amounts, resulting in a rich and savory filling. After chopping the meat, mix it in a generous bowl with rice, which should be cleaned and washed in several waters to remove excess starch, thus helping to keep the sarmale firm. Add finely chopped onion, freshly ground pepper, salt, finely chopped bay leaves, and 100 ml of water. It is crucial to include water in the mixture, as it will help hydrate the rice and give the filling a pleasant texture. Next, prepare the cabbage leaves. Cut them one by one, being careful to choose those leaves that allow easy wrapping of the meat. Start the process of forming the sarmale: in your left hand, place a cabbage leaf, and near your wrist, place a portion of filling. Use your right hand to roll the cabbage leaf around the filling, squeezing gently to form a compact tube. Make sure the edges of the leaves are pressed inward to prevent the sarmale from unraveling during boiling. To cook the sarmale, take large pots and line them with cabbage leaves, then arrange the sarmale in successive layers, forming a spiral inside the pot. Cover the last layer with water, ensuring they are completely covered, add tomato paste and two tablespoons of lard for extra taste and flavor. Once the sarmale reach a boil, reduce the heat and let them simmer on low for two hours, indulging in the enticing aroma that will spread throughout the house. For a perfect finish, there is the option to transfer the sarmale to a preheated oven at 180 degrees Celsius for another 20 minutes, which will intensify the flavors and add a slight crispness on top. Thus, you are not only preparing a dish but creating a culinary experience that will be appreciated by all your loved ones. Enjoy the sarmale with fresh sour cream and a slice of polenta, turning every meal into a celebration of taste!

Ingredients

1 kg minced pork (or equal amounts of pork and beef) 110 grams of rice 3 bay leaves 2 medium dried onions two tablespoons of lard tomato paste 100 grams of sauerkraut pepper salt (one tablespoon)

Stuffed cabbage rolls

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