Combined sarmale

Stuffed cabbage rolls combined with vine leaves and pickled cabbage

Stuffed cabbage rolls are a symbol of conviviality and the joy of sharing pleasant moments with loved ones. This recipe for combined rolls, wrapped in vine leaves and pickled cabbage, blends tradition with a unique taste, making them ideal for any festive occasion or a family meal. Let’s discover together how to prepare this delicacy!

Preparation time: 30 minutes
Cooking time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 6-8

Ingredients:
- 1 kg pork (ideally with a little fat for juiciness)
- Vine leaves (about 20-25 pieces)
- Pickled cabbage leaves (about 12-15 pieces)
- 4-5 green onions
- 1 bunch of fresh dill
- 1 cup of rice (about 200g)
- 1 cup of borscht (about 250 ml)
- 1 cup of tomatoes in juice (about 250 ml)
- 1 glass of white wine (about 150 ml)
- Salt and ground pepper (to taste)
- Whole peppercorns (for flavor)
- Bay leaves (3-4 pieces)
- Thyme sprigs (a few)

Preparation:

1. Preparing the vine and cabbage leaves:
Start by blanching the vine leaves in a pot of water and borscht, in a 1:1 ratio. This will not only make the leaves easier to use but will also give them a pleasant aroma. After about 5-7 minutes, remove them with a slotted spoon and place them in a strainer to drain.

If using pickled cabbage leaves, you may need to soak them in cold water to reduce the saltiness, changing the water two or three times. This step is important to prevent the rolls from being too salty.

2. Preparing the filling:
Clean and finely chop the onion. Then, sauté it in a little oil until it becomes translucent. Add the well-washed rice and stir constantly for 5-10 minutes. If you notice the rice sticking, add a little water to keep it moist.

Meanwhile, chop the pork (or you can buy it pre-ground) and mix it with the onion and rice mixture. Add salt, ground pepper, finely chopped dill, and a teaspoon of paprika. Mix well, and if the filling seems too thick, feel free to add a little water.

3. Wrapping the rolls:
Once you have a homogeneous filling, it's time to start wrapping the rolls. Take a vine or cabbage leaf, place a tablespoon of filling at the base of the leaf, and roll it tightly, folding the edges to prevent the filling from spilling out.

4. Arranging the rolls in the pot:
In a large pot, cut some cabbage for the bottom to create a protective layer. Then, alternate between a row of rolls in vine leaves and a row of rolls in cabbage leaves. Sprinkle paprika, a few bay leaves, peppercorns, and thyme sprigs on each row to add flavor.

5. Adding the sauce:
Blend the tomatoes in juice and pour them over the rolls. On top, place a few vine leaves. Add a glass of white wine and fill with water so that the rolls are covered with liquid.

6. Boiling and baking:
Cover the pot with a lid and let it simmer on low heat for about an hour. Then, transfer the pot to a preheated oven at 180°C for another hour. This step will help intensify the flavors and achieve a perfect texture.

7. Serving:
Once the rolls are ready, let them cool slightly before serving. They are delicious alongside warm polenta, sour cream, and for those who love a bit of spice, a hot pepper.

Practical tips:
- Use pork with a higher fat content for juicier rolls.
- You can also add other spices, such as garlic or hot pepper, to the meat mixture for a more intense flavor.
- If you want a vegetarian version, replace the meat with mushrooms and add chopped vegetables.

Nutritional benefits:
Stuffed rolls are a good source of protein due to the meat and rice. They also contain fiber from the cabbage, which is essential for healthy digestion. Dill and spices add not only flavor but also natural antioxidants.

Frequently asked questions:
1. Can I freeze the rolls?
Yes, the rolls can be successfully frozen. Make sure to let them cool completely before placing them in airtight containers.

2. What is the best way to reheat the rolls?
Reheat the rolls in the oven at 180°C for 20-30 minutes, covering them with aluminum foil to prevent drying out.

3. Can I use brown rice?
Yes, but it will take longer to cook, so make sure to add enough liquid.

This combined rolls recipe is not only delicious but also full of tradition. It is perfect for bringing family and friends together around the table, savoring every bite. Try it and you will discover how easy it is to turn simple ingredients into a true feast!

 Ingredients: 1 kg of pork (fatty) grape leaves pickled cabbage 4-5 green onion stalks 1 bunch of dill 1 cup of rice 1 cup of sour borscht 1 cup of tomatoes in broth 1 glass of white wine salt ground pepper whole peppercorns bay leaves thyme sprigs.