Cabbage Rolls with Pickled Cabbage in the Oven

To prepare delicious sarmale, start by finely chopping the onion, which you will sauté in 3-4 tablespoons of hot oil. It should become slightly golden and transparent, and after achieving this consistency, turn off the heat and add 1 tablespoon of sweet paprika. This ingredient will give a special flavor and a pleasant hue to your dish. After mixing well, add the sautéed onion to the minced meat, which you can choose according to your preferences, whether it's pork, beef, or a combination of both. Season the mixture with salt and freshly ground pepper to taste.

Once you have a homogeneous mixture, you can add fresh herbs, such as 1 tablespoon of finely chopped dill (or more if you like), and 1/2 tablespoon of marjoram. These flavors will enrich the taste of the sarmale. Finally, incorporate the washed and well-drained rice, ensuring that all ingredients are well mixed.

Next, prepare the cabbage leaves. Unfold the pickled cabbage and wash the leaves in cold water to remove excess salt. Cut them in half and fill each leaf with a tablespoon of filling, making sure to add a small piece of smoked bacon for extra flavor. Carefully twist the leaves to form compact sarmale.

In a clay pot, place a generous layer of washed and well-drained pickled cabbage, then add the sarmale, interspersing them with pieces of smoked bacon. Cover everything with the remaining cabbage, sprinkle the rest of the marjoram, 1 teaspoon of thyme, and 1 teaspoon of salt. Be careful, as the bacon is already salty, so don't overdo it with the salt.

Add enough warm water to slightly cover the cabbage, then cover the pot with a lid. Place the pot in a deep tray and put everything in the preheated oven, leaving it on low heat for about an hour, starting from the moment it begins to boil. Place the tray directly on the oven rack for even cooking.

Before removing the pot from the oven, pour 50 ml of cognac over the sarmale and let it bake for another 10 minutes to allow the flavors to combine. After taking the pot out of the oven, prepare a 'bed' of blankets, as grandma used to do, and place the pot between the blankets, wrapping it well. This method will keep the sarmale warm for a long time, even if you serve them later.

When serving, you can opt for sour cream or, if you prefer, enjoy them plain. Sarmale are a dish that always brings a touch of nostalgia and warmth to the soul. Enjoy your meal!

 Ingredients: 500 g minced meat, 200 g rice, 1 onion, salt and pepper to taste, 1 tablespoon sweet paprika, 50 ml brandy, 1 tablespoon fresh dill, 1 tablespoon marjoram, 1 teaspoon thyme, pieces of smoked bacon, smoked ribs, oil, chopped pickled cabbage.

 Tags:  onion meat cabbage rice oil christmas and new year's recipes gluten-free recipes lactose-free recipes recipes for children cabbage rolls