Cabbage rolls with smoked meat
Sarmale, a true culinary symbol, are a staple on our tables during festive moments, as well as on ordinary days when the craving urges us to enjoy this delicious dish. With a rich history and a tradition that transcends generations, sarmale wrapped in cabbage leaves are a perfect choice to bring family and friends together. Every time we prepare sarmale, we return to warm memories, enticing aromas, and moments spent with loved ones.
Total preparation time: 4 hours (including cooking time)
Preparation time: 30 minutes
Cooking time: 3 hours
Number of servings: 8-10
Ingredients:
- 1 kg pork (60%) and beef (40%)
- 2 medium pickled cabbages
- 250 g tomato paste
- 70 g rice
- 2 medium onions
- 1 teaspoon sweet paprika
- 200 g smoked bacon
- 3 tablespoons chopped peppers (or 2 tablespoons of tomato paste)
- Salt and pepper to taste
- Bay leaves
- 1 teaspoon dried or fresh parsley
Step-by-step preparation of Sarmale:
1. Preparing the ingredients: Start by peeling and finely chopping the two onions. This will add a delicate flavor to your filling. In a large bowl, place the pork and beef, add the onion, rice, sweet paprika, parsley, chopped peppers (or tomato paste), salt, and pepper. Mix all the ingredients well until you achieve a homogeneous composition.
2. Preparing the cabbage: Cut the core of the two cabbages and carefully separate the leaves. Rinse them under running water to remove excess salt. It is important to use pickled cabbage, as it gives your sarmale an unmistakable taste.
3. Wrapping the sarmale: Here comes the fun part! Take a cabbage leaf and cut the thicker rib to ensure that the sarmale rolls easily. Place about a tablespoon of the meat mixture in the center of the leaf, then fold the ends and roll. You can also use another technique: spread the cabbage leaf, place the tablespoon of meat, and roll without folding the ends, tucking them in later with your index finger.
4. Arranging the sarmale in the pot: Chop the remaining cabbage and place some on the bottom of a large pot. Arrange a few slices of smoked bacon and a few bay leaves. Now, start placing the sarmale, beginning with the first layer. After each layer, add chopped cabbage, slices of bacon, and bay leaves until you finish all the sarmale.
5. Cooking: Pour water mixed with tomato paste until the sarmale are covered. Put the pot on low heat and let it simmer for about 3 hours. If the water decreases too much, top up with warm water. Occasionally, grab the pot by the edges with a towel and gently shake it to prevent the sarmale from sticking to the bottom.
6. Serving: The sarmale are ready when the meat is tender and the aroma has blended perfectly. Serve them hot, alongside polenta, sour cream, and hot peppers. This combination will turn the meal into a true feast of flavors!
Practical Tips:
- Choose ingredients carefully: Use fresh, quality meat, and if desired, you can add other types of meat, such as turkey, to vary the taste.
- Pickled cabbage: If the cabbages are too salty, you can soak them in cold water for a few hours before using them.
- Variations: You can even add chopped mushrooms or other vegetables to the filling for a vegetarian version.
Nutritional Benefits:
Sarmale are an excellent source of protein due to the meat, while the rice and cabbage provide fiber, vitamins, and essential minerals. This combination makes sarmale a nutritious choice that will fill you up and provide energy.
Frequently Asked Questions:
- Can I use fresh cabbage? Yes, but you need to blanch it a bit to soften it, so it can be rolled more easily.
- How long can I keep sarmale? Sarmale keep well in the fridge for 3-4 days, and the taste gets even better the next day.
- Can I freeze sarmale? Absolutely! Frozen sarmale can be kept for up to 3 months. Make sure they are well packed.
Serving and Combinations:
Sarmale pair perfectly with warm polenta and a spoonful of sour cream. Additionally, a fresh cabbage or tomato salad can provide a pleasant contrast. For a drink, a dry white wine or freshly squeezed must perfectly complements the meal.
Whether you prepare them for a special occasion or simply to indulge your family, sarmale wrapped in cabbage leaves are an excellent choice that will bring joy and warmth in every bite!
Ingredients: 1 kg pork and beef (mix 60% pork + 40% beef) 2 medium pickled cabbages 250 g tomato paste 70 g rice 2 medium onions 1 teaspoon sweet paprika 200 g smoked bacon 3 tablespoons chopped bell pepper salt pepper bay leaves 1 teaspoon dried or fresh parsley
