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One of the most iconic Romanian dishes is "Sarmale," which are cabbage rolls filled with a mixture of ground meat and rice, often served with sour cream.
Here's a step-by-step recipe with explanations:
Ingredients:
For the Cabbage Rolls:
- 1 large cabbage head
- 500g ground pork (or a mixture of pork and beef)
- 1 cup rice
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- Salt and pepper to taste
- For the Tomato Sauce:
- 1 can (400g) crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup water
- 2-3 bay leaves
- Salt and pepper to taste
- For Cooking:
- 2-3 smoked pork ribs (optional but traditional)
- Sour cream for serving
Instructions:
Prepare the Cabbage Leaves:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head, and place the whole cabbage in the boiling water.
Boil the cabbage for about 5-7 minutes, or until the outer leaves are soft and can be easily separated. Remove the leaves as they become tender. You may need to repeat this process until you have enough cabbage leaves to roll your sarmale.
Prepare the Filling:
In a large mixing bowl, combine the ground meat, finely chopped onion, minced garlic, rice, and paprika.
Season the mixture with salt and pepper and mix well.
Roll the Sarmale:
Take a cabbage leaf, place a spoonful of the meat and rice mixture in the center, and fold the sides over the filling. Roll the leaf tightly to create a neat package. Repeat with the remaining leaves and filling.
Layer in the Pot:
In the bottom of a large, heavy-bottomed pot, place the smoked pork ribs if using. This will add flavor to the sarmale.
Carefully stack the rolled cabbage leaves on top of the ribs.
Prepare the Tomato Sauce:
In a separate bowl, mix the crushed tomatoes, tomato paste, water, bay leaves, salt, and pepper. Pour this mixture over the cabbage rolls in the pot.
Cook the Sarmale:
Cover the pot with a lid and cook on low heat for 2-3 hours. The longer they cook, the better the flavors will meld. Add water if needed to keep the sarmale covered with sauce.
Serve:
Serve the sarmale hot, garnished with a dollop of sour cream.
Sarmale are often served with m?m?lig? (Romanian polenta) or pickles on the side. This hearty dish is a favorite for holidays and special occasions in Romania, and it's a delicious example of Romanian cuisine.
Enjoy!
