Stuffed cabbage rolls with crispy pork cracklings

Sarmale with Cracklings – The Taste of Childhood

Total preparation time: 7 hours (6 hours boiling + 1 hour preparation)
Number of servings: 8-10 servings

Sarmale are a traditional dish that reminds us of the warm moments spent with loved ones. Today's recipe is special, inherited from my grandmother in Iași County, and lovingly prepared with my mother. Although my father is the only one who truly enjoys them, I am sure you will see and feel the joy of this delicious dish.

In this recipe, we will combine sour cabbage with cracklings, smoked bacon, and rice, in a symphony of flavors that will take you back to the simple joys of childhood spent in the countryside. Let's begin the culinary adventure!

Ingredients

- 1 kg bacon with meat (for cracklings)
- 300 g smoked bacon (for flavor)
- 6 medium onions
- 1 bell pepper
- 3 carrots
- 400 g rice
- 1 medium sour cabbage (well desalted)
- Salt, pepper (to taste)
- Thyme (to taste)
- 3 tablespoons tomato paste
- 2 tablespoons oil

Step 1: Preparing the ingredients

Before starting, make sure you have all the ingredients at hand. Start by desalting the cabbage if it is not already done. A well-fermented cabbage will provide a delicious taste, but it's important that it is desalted to avoid overly salty sarmale.

Cut the bacon into small cubes, about the size of a walnut. This will allow the cracklings to brown evenly and retain their flavor.

Step 2: Frying the cracklings

Put a cauldron on medium heat and add the bacon cubes. Let them fry, stirring occasionally to prevent sticking and burning. When the cracklings turn golden and crispy, remove them from the cauldron and place them on a napkin to absorb the excess fat.

Tip: If you want a more intense flavor, you can add a few peppercorns or a bay leaf to the cauldron during frying.

Step 3: Cooking the vegetables

In the same pot, add 2 tablespoons of oil and let it heat up. Chop the onions into small cubes and add them to the pot. When the onion becomes translucent, add the chopped bell pepper and grated carrot.

Sauté them for a few minutes, stirring constantly. Then, add the tomato paste and mix well. This will give a special taste to the sarmale.

Step 4: Preparing the rice

In a separate pot, add 400 g of rice and 200 ml of water. Bring to a boil, then reduce the heat and let it simmer until the water is completely absorbed. The rice will be slightly swollen and ready to be combined with the other ingredients.

Step 5: Combining the ingredients

Once the vegetables are sautéed and the rice is ready, add the fried cracklings and mix everything well. Season with salt, pepper, and thyme to taste. This is the moment when the flavors begin to intertwine, giving birth to a delicious composition!

Step 6: Wrapping the sarmale

Prepare a large cauldron or a deep pot. At the bottom of it, place a plate upside down, then add chopped cabbage to form a protective layer.

Fill each cabbage leaf with the rice and cracklings mixture, being careful not to overfill them. Roll the sarmale tightly so they do not unravel during cooking. Place them in the cauldron, and between them, add slices of smoked bacon for extra flavor.

On top, cover with more cabbage leaves and add water until the sarmale are covered.

Step 7: Boiling and baking

Put the cauldron on medium heat and let it boil. It is important to gently move the cauldron from time to time so that the flavors mix. After about 6 hours, when the sarmale are tender and well-cooked, you can move them to the oven, where you let them bake for 30 minutes at 180°C.

Tip: Sarmale are considered cooked when you no longer feel resistance when biting into the cabbage leaf, so check them from time to time!

Serving and accompaniments

Sarmale with cracklings are served warm, alongside hot peppers, to cut through the rich taste of the cracklings. They are ideal for a family meal or special occasions.

They pair wonderfully with fresh sour cream and a slice of homemade bread. A good drink would be a dry red wine, which perfectly complements the flavors of the dish.

Nutritional benefits

Although sarmale with cracklings are a calorie-rich delicacy, they also provide important nutrients. The bacon is a source of protein and healthy fats, while the vegetables used provide vitamins and fiber. A moderate portion can be part of a balanced diet, but it is essential to consume them in moderation.

Frequently asked questions

1. Can I use another meat?
Yes, you can experiment with pork, beef, or even poultry, depending on your preferences.

2. How do I store leftover sarmale?
Sarmale can be stored in the refrigerator, covered, for 3-4 days. They can also be frozen for later consumption.

3. Can I make vegetarian sarmale?
Yes, you can replace the meat with mushrooms or vegetables, adding additional spices to enhance the flavor.

4. What other recipes can I make with sour cabbage?
Sour cabbage can be used in various dishes, such as tripe soup or salads, providing a sour and fresh taste.

I conclude with a personal note: sarmale with cracklings are not just a dish, but a living memory of the times spent with family. Each bite will take you back in time, bringing joy and warmth to your soul. Enjoy your meal!

 Ingredients: 1 kg of bacon stuffed with meat, 300 g of smoked bacon stuffed, 6 onions, 1 bell pepper, 3 carrots, 400 g of rice, 1 pickled cabbage, salt, pepper, thyme, 3 tablespoons of tomato paste, 2 tablespoons of oil

 Tags:  sarmale scraps smoked pork belly rice