Mixed sarmale

Mixed Sarmale – A Delicious Tradition in Every Bite

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8

Sarmale are a symbol of hospitality and culinary tradition, often associated with festive meals and moments spent with loved ones. This mixed sarmale recipe combines the sweetness of sweet cabbage with the intensity of sour cabbage, creating a truly special dish. Let's begin our culinary journey!

Ingredients:

For the filling:
- 1 kg minced meat (mix of pork and beef)
- 1 cup (about 100 g) rice
- 2 medium onions
- Salt and pepper to taste
- 1 teaspoon dried thyme

For blanching the cabbage:
- 1 medium sweet cabbage
- ½ sour cabbage
- 1 ½ liters of water
- 2 lemons (juice)
- 2-3 bay leaves
- 1 celery leaf
- Peppercorns (about 5-6)

Step by Step:

1. Preparing the ingredients:
Start by finely chopping the onions. Heat a skillet over medium heat, add a little oil and sauté the onion for 5-7 minutes until it becomes golden and soft. Let it cool slightly.

2. Preparing the filling:
In a large bowl, combine the minced meat, rinsed rice, sautéed onion, salt, pepper, and thyme. Mix all the ingredients well until you have a homogeneous mixture. It is important that all the flavors blend perfectly to achieve delicious sarmale.

3. Blanching the cabbage:
In a large pot, add the water, lemon juice, sour cabbage juice, bay leaves, celery leaf, and peppercorns. Bring to a boil. When the water starts to boil, add the whole sweet cabbage and let it boil for 5-10 minutes until it softens and the leaves turn yellow. Once blanched, remove the cabbage from the water and let it drain.

4. Forming the sarmale:
Carefully unfold the cabbage leaves and cut them if they are too large. Place a tablespoon of the meat mixture on each cabbage leaf and roll them tightly, making sure to tuck in the edges to prevent them from unraveling during cooking. Repeat this process until you finish the filling.

5. Assembling the sarmale:
In a large pot, place a layer of chopped cabbage (leftover from blanching) at the bottom of the pot, then add a layer of sarmale made from sweet cabbage, followed by a layer of sarmale made from sour cabbage. Continue alternating layers until you finish all the sarmale. Finally, pour the tomato sauce and add a few peppercorns and bay leaves on top.

6. Cooking the sarmale:
Cover the pot with a lid and let the sarmale simmer on low heat for about 1 hour and 30 minutes. You can also place them in a preheated oven at 180°C for 15-20 minutes to enhance the flavors.

7. Serving:
Sarmale are delicious served warm, alongside sour cream and polenta. You can also add a splash of hot pepper for an extra kick!

Practical tips:
- If you prefer your sarmale a bit tangy, you can add a little lemon juice to the tomato sauce.
- You can vary the filling by using turkey or chicken meat, or even a vegetarian version with mushrooms and vegetables.
- Make sure the cabbage leaves are well unfolded before filling them; if you encounter difficulties, you can blanch them a little longer.

Nutritional information:
Sarmale are a good source of protein from meat and carbohydrates from rice. Cabbage is rich in vitamins C and K, and low in calories, making this dish a nutritious and healthy option. A serving of sarmale contains approximately 350-400 calories, depending on the type of meat used.

Frequently asked questions:
- Can I use canned cabbage instead of fresh cabbage? Yes, but the sarmale will have a different taste.
- How long can I keep sarmale? Sarmale can be kept in the fridge for 3-4 days or frozen for up to 3 months.
- What other dishes go well with sarmale? Polenta and sour cream are ideal accompaniments, but a fresh summer salad can add a pleasant contrast.

I conclude this recipe with a personal note: every family has its own traditions and secrets in making sarmale, so don't hesitate to put your personal touch! By experimenting with various spices and ingredients, you will create a unique recipe that will bring a smile to the faces of your loved ones. Enjoy your meal!

 Ingredients: 1 suitable sweet cabbage, 1 half sour cabbage, 1 kg mixed minced meat, salt, pepper, 1 cup of rice, 2 onions, To blanch the cabbage you need: 1 and 1/2 liters of water, bay leaves, one celery leaf, 2 lemons, a little sour cabbage juice, salt, peppercorns.

 Tags:  cabbage rolls