Moldovan sarmale
Moldovan sarmale are a true culinary feast, with deep roots in Romania's gastronomic tradition. Unlike classic sarmale recipes, these are prepared in a special way, being boiled in wine, which gives them a unique taste and unmistakable aroma. Essential ingredients for this recipe include minced pork, rice, onion, dill, and, of course, sour cabbage leaves.
To start, we prepare the filling. We finely chop an onion and sauté it in a little oil until it becomes translucent. We then add the washed rice and let it sauté together with the onion, stirring constantly for a few minutes. After the rice has sautéed, we remove the mixture from the heat and let it cool. In a large bowl, we combine the minced meat with the rice and onion mixture, adding chopped dill, salt, pepper, and, if desired, a little smoked meat for a more intense flavor.
If the sour cabbage leaves are too salty, we can rinse them under cold running water. We use each leaf to carefully wrap the filling, forming the sarmale. It is important not to pack them too tightly, as the rice will swell during boiling. We place the sarmale in a large pot, alternating layers of sarmale with cabbage leaves, so that they absorb all the flavors.
To give them a special taste, we will prepare a sauce from dry white wine, which will be poured over the sarmale. We add enough water to cover the sarmale, and at the end, we put in a few peppercorns and a few bay leaves to envelop the dish in aromas. We cover the pot with a lid and let the sarmale simmer on low heat for about two hours, making sure to check the liquid level from time to time.
After the boiling time has expired, the sarmale can be left to sit for a few hours, even overnight, to develop their flavor. They are served hot, with sour cream and polenta, and each serving will be a true delight for the taste buds. These Moldovan sarmale, with their tender texture and rich taste, are ideal for festive meals or family gatherings, bringing joy and warmth around the table.
Preparation begins by scalding the fresh cabbage leaves with borscht. The sarmale are made only with the tips of the leaves. The filling is made from beef from the tail and fatty pork. The meat is cut into small pieces and passed once through the grinder. It is then passed a second time through the grinder and the following is added: a piece of bread soaked in milk, salt, pepper, a little finely chopped onion fried in butter, a little finely chopped greens (parsley and dill), and two well-beaten eggs. With this mixture, the sarmale are wrapped, which should not exceed the size of a medium walnut. The skill of the maker lies in adjusting the filling. It should not be too tight in the cabbage leaf (lead) nor too loose (the sarmale will fall apart). A layer of finely chopped cabbage is placed at the bottom of a pot, and the sarmale are arranged on top, sprinkling black peppercorns between them. On top of the sarmale, another layer of finely chopped cabbage. Slices of tomatoes and even green peppers can be placed on the layers of cabbage. They are simmered in meat broth until the liquid reduces to less than half. They are removed from the heat and taken to the cellar (not the wine cellar) or another cool place. The next day, a bottle of old Cotnar diluted with a good amount of Italian tomato paste is poured over the sarmale, and the pot is placed in the oven to simmer and brown slightly. Ten minutes before serving, two tablespoons of fresh butter are added. Moldovan sarmale are served with sour cream and polenta. For sarmale prepared in this way, red wine is a must.
Ingredients: ground meat (pork, beef, fat), bread crumbs, salt, pepper, onion, parsley, dill, 2 eggs, pickled cabbage
