Traditional Sarmale | Tender Homemade Cabbage Rolls Recipe
(0)
195 min
Masterpiece
Sezamo
Sarmale tradiționale românești din amestec fraged de carne tocată de porc și vită, învelite în foi subțiri de varză murată și fierte domol cu afumătură, cimbru și dafin. Gustul autentic al meselor de sărbătoare.
Preparation method
Preparing the cabbage leaves and the filling
Carefully unfold the sauerkraut leaves and rinse them in cold water if they are too salty or sour. Cut away the thick ribs and portion the leaves into suitable sizes for cabbage rolls. Finely chop the remaining cabbage and ribs to layer at the bottom and top of the pot.
Finely chop the yellow onion. Heat 30 ml of sunflower oil in a pan and sauté the onion over low heat until translucent and golden. Add the rinsed and well-drained rice, sautéing it with the onion for 1-2 minutes, then deglaze with 2 tablespoons of lukewarm water and set aside to cool.
In a large bowl, combine the minced pork and minced beef. Add the sautéed onion and rice mixture, a tablespoon of tomato paste, crushed dried thyme, salt, and ground black pepper. Knead the mixture well with your hands for a few minutes until smooth and well combined.
Chef's tip
For particularly tender cabbage rolls, the pork and beef mixture is ideal, as pork provides juiciness and beef adds a deep flavor.
The cabbage rolls are even tastier the next day, after all the flavors of thyme, bay leaf, smoked meat, and sauerkraut have thoroughly combined.
15 min
Under an hour
