Stuffed cabbage rolls with polenta

For the delicious filling of the sarmale, I started by chopping the pork and smoked meat using the meat grinder, using the large-holed disc to achieve a good texture. Then, I took care of the onion, which I finely chopped, thus preparing the aromatic base for the filling. I carefully washed the pasat, an essential ingredient, using a sieve to remove impurities and clean it well.

In a large pot, I melted the lard, being careful not to burn it. When the lard turned into a fine emulsion, I added the chopped onion and let it sauté on low heat for 10 minutes until it became transparent and aromatic. After the onion was sautéed, I added the pasat and continued to mix, letting the combination envelop in flavors for a few more minutes. Once I took the pot off the heat, I integrated the minced meat and fresh parsley, adding extra flavor. I seasoned with salt, pepper, thyme, a teaspoon of sweet paprika, and 1/2 teaspoon of hot paprika to give a touch of spiciness. Then, I added the 7 tablespoons of broth, mixing all the ingredients well. I let the mixture cool down so I could form the sarmale without burning myself.

While the filling was cooling, I took care of the cabbage leaves. I carefully prepared them by cutting the thicker tops from the stalk, and I finely chopped the rest of the leaves, using everything I had cut. If I deemed it necessary, I also cut a few extra leaves to complete the filling. I began to form the sarmale, choosing to make them larger, as Radu requested, although in our area, sarmale are usually smaller. For beginners, the wrapping steps are essential: I put a tablespoon of filling in each cabbage leaf, the folding was simple, and each sarmale was tightly wrapped.

I arranged the sarmale in a large pot, placing two tablespoons of oil on the bottom, followed by alternating layers of chopped cabbage and sarmale. The last layer was dedicated to cabbage, and over each layer, I sprinkled a strand of dried thyme to intensify the flavors. I seasoned everything with a tablespoon of sweet paprika, and then I added 1 1/2 cups of broth and water, ensuring that the sarmale were completely covered. To maintain moisture during cooking, I covered the pot with aluminum foil, sealing it well, and put the lid on.

I placed the pot in the preheated oven at 180°C, letting the sarmale bake for 4 hours. After this time, the inviting aroma filled the entire house, and the sarmale were ready to be enjoyed, served with a generous spoonful of sour cream on top, adding a creamy and delicious contrast. This recipe is not just a dish, but a true tradition that brings family and friends together at the table.

 Ingredients: - 400 g pork with a little fat - 400 g smoked ham hock - 300 g mashed potatoes - 1 large onion - salt, pepper, hot and sweet paprika, thyme (I used dried) - 7 tablespoons tomato paste - 1 bunch of chopped parsley - 2 tablespoons lard (or oil) - 1 sour cabbage - 1 1/2 cups broth - a little oil

 Tags:  onion greenery meat cabbage broth oil pig christmas and new year's recipes gluten-free recipes lactose-free recipes cabbage rolls