Combined Sarmale Doina

Combined Sarmale Doina

Welcome to the delicious world of sarmale! This combined sarmale recipe is a true culinary treasure, perfect for family meals or special occasions. Offering a combination of fillings made from pork, beef, poultry, and homemade sausages, these sarmale are full of flavor and aroma. They also represent a dish that brings together traditions and memories, a recipe that has been passed down through generations. Let’s begin our culinary journey!

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 1 hour and 30 minutes
Number of servings: 8-10

Necessary ingredients

- 350 g minced pork
- 350 g minced beef
- 350 g minced poultry
- 500 g smoked homemade sausages
- 150 g champignon mushrooms
- 2 suitable pickled cabbages
- 3 onions
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 1-2 tomatoes
- 150 g rice
- 350 ml broth
- 100 ml tomato and red pepper ketchup
- 3 tablespoons oil
- 1 bunch of dill
- 1 bunch of parsley
- 2 teaspoons sugar
- Salt, pepper, paprika, thyme, bay leaves to taste

Step 1: Preparing the fillings

1. Sauté the vegetables: In a large skillet, add the 3 tablespoons of oil and heat over medium heat. Finely chop the onions and grate the carrot on a large grater. Add the onion and carrot to the hot oil and sauté until they become translucent, about 5-7 minutes. This process will enhance the flavors and add a sweet taste to the fillings.

2. Add the rice: Once the vegetables are ready, add the rice and mix well. Let it sauté together with the vegetables for 2-3 minutes. This step will help the rice absorb the flavors from the skillet.

3. Season: Add the ketchup, sugar, chopped greens (dill and parsley), salt, pepper, paprika, and thyme. Mix everything well to obtain a uniform composition. This will be the base for each filling.

4. Divide the composition: Divide the vegetable and rice mixture into four equal parts, each part will be combined with a different type of meat.

Step 2: Preparing the meat fillings

1. Sausages and mushrooms: Finely chop the 300 g of sausages and mushrooms. Place them in a large bowl.

2. Minced meat: In three other small bowls, divide the 350 g of minced pork, beef, and poultry.

3. Combine: In each small bowl of meat, add a quarter of the vegetable mixture. Mix well, making sure to obtain a homogeneous filling.

4. Season each filling:
- Poultry filling: Add curry.
- Beef filling: Add pepper.
- Pork filling: Add thyme.
- Sausage and mushroom filling: Add paprika and salt to taste.

Step 3: Wrapping the sarmale

1. Prepare the cabbages: Unwrap the leaves of the pickled cabbage, cutting them into suitable sizes for filling.

2. Fill the leaves: Take a cabbage leaf and add a tablespoon of each filling. Carefully wrap the sarmale, ensuring that the filling does not escape during cooking. Place the sarmale with the open side down to seal.

Step 4: Cooking the sarmale

1. Prepare the pot: Choose a cast iron pot or a deep saucepan. Arrange the sarmale radially, in layers, being careful not to mix them. This will allow the flavors to combine without ruining the appearance.

2. Add vegetables: Cut the peppers into strips and the tomatoes into slices. Place the strips of peppers and tomatoes on each layer of sarmale. In the middle, add chopped cabbage, bay leaves, and remaining sausage slices.

3. Add liquid: Pour the broth and water until the sarmale are covered. It is important that the liquid is sufficient to allow the sarmale to boil and absorb the flavors.

4. Cooking: Preheat the oven to 160°C and place the pot with sarmale inside. Let them simmer on low heat for at least 1 hour and 30 minutes. Check occasionally and add a little water if necessary.

Step 5: Serving

After the sarmale have been cooked, let them rest for a few minutes before serving. Place one sarmale of each type on a plate, decorating them with strips of red and green peppers, as well as fresh herbs. Serve the sarmale hot, alongside a spoonful of sour cream for an even richer taste.

Useful tips

- Variety of fillings: This recipe offers the opportunity to experiment with various fillings. You can also add other ingredients, such as olives or feta cheese, to give a different taste.
- Pickled cabbages: If you don’t have pickled cabbage, you can use fresh cabbage leaves, but you will need to blanch them before use to make them more flexible.
- Delicious combinations: These sarmale pair wonderfully with warm polenta or a simple red beet salad, which will add a delicious contrast.

Nutritional information

- Calories: Approximately 350 kcal/sarmală
- Nutritional benefits: Sarmale are an excellent source of protein due to the meat and rice, and pickled cabbage provides beneficial probiotics for digestive health.

Frequently asked questions

1. Can I use vegetarian meat?: Absolutely! You can replace the meat with a mixture of vegetables, rice, and lentils for a delicious vegetarian version.
2. How can I store leftover sarmale?: Sarmale can be stored in the refrigerator for 3-4 days or frozen for later enjoyment.
3. Can sarmale be made without rice?: Yes, you can make sarmale with finely chopped vegetables, such as zucchini or eggplant, for a low-carb version.

I hope this recipe for combined sarmale Doina brings you closer to culinary traditions and delights your taste buds. Don’t forget to share the result with your loved ones, as cooking is an art best enjoyed in the company of those dear to you. Enjoy your meal!

 Ingredients: 350 g minced pork 350 g minced beef 350 g minced poultry 500 g smoked homemade sausages 150 g champignon mushrooms 2 suitable pickled cabbages 3 onions 1 red bell pepper 1 green bell pepper 1 carrot 1-2 tomatoes 150 g rice 350 ml broth 100 ml tomato and red pepper ketchup 3 tablespoons oil 1 bunch of dill 1 bunch of parsley 2 teaspoons sugar salt, pepper, paprika, thyme, bay leaves