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Sarmale
Sarmale
Sarmale is a traditional dish from Romania and other Eastern European countries. It is made by rolling a mixture of seasoned ground meat, usually pork, with rice and spices, in pickled cabbage leaves. These little cabbage rolls are then simmered slowly in a savory sauce, which gives them a delicious and unique flavor. Sarmale is often served with sour cream and polenta.
Ingredients
Method
- If using pickled cabbage, remove the leaves from the head and rinse under cold water. If using fresh cabbage leaves, blanch them in boiling water for a few minutes until soft. Set aside.
- In a large bowl, combine the ground pork, cooked rice, chopped onion, minced garlic, tomato paste, dried thyme, dried parsley, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Take a cabbage leaf and place a small portion of the meat mixture in the center. Roll the leaf tightly, folding in the sides as you go. Repeat with the remaining cabbage leaves and meat mixture.
- In a large pot, arrange the cabbage rolls in layers, seam side down. Pour the broth over the rolls, making sure they are partially submerged.
- Place a lid on the pot and bring the liquid to a simmer. Cook on low heat for about 2-3 hours, or until the cabbage rolls are tender and the flavors have melded together.
- Serve the sarmale hot, garnished with sour cream. They pair well with polenta or mashed potatoes.
Nutrition
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