Sarmaua Dodoloata

 Ingredients: pickled cabbage, pork meat, rice, sautéed onion, spices, smoked sausages, smoked ham, white wine, salt, pepper, sour cream, polenta

The recipe we propose today is an innovative and delicious variant of traditional sarmale, perfect for those who prefer a less conventional dish, yet just as tasty. This 'lazy sarmale' recipe combines the classic flavors of sarmale but skips the laborious wrapping process, making it ideal for those who want a delicious meal without too much effort.

To make this recipe, you will need sour cabbage, which will form the base of the dish, as well as a savory mixture made from pork, semi-cooked rice, sautéed onions, salt, pepper, and, of course, your favorite spices. Don't forget some smoked sausages and smoked ham that add an extra touch of flavor.

The first step is to separate the cabbage leaves, which you will place on a plate. As you separate the leaves, they will reduce in size. To build this 'gogoloi' of cabbage, lay a thin cloth, such as cheesecloth, and place the first, largest cabbage leaf, on which you will add a generous layer of the sarmale mixture. On top of this layer, place a few slices of smoked sausage, then continue with the next cabbage leaf, repeating the process until you finish the mixture and the cabbage leaves. The last leaf should be the smallest cabbage leaf to close the dish.

Once you have gathered the leaves and mixture around the gogoloi, tie everything with kitchen twine, making sure it is tightly secured. Grease a cooking pot with lard or oil and carefully place the 'dodoloața' inside. Chop the remaining cabbage leaves and, on the opposite side, add layers of chopped cabbage and pieces of smoked ham.

Cover everything with equal parts water and white wine, adding a few sprigs of thyme and bay leaves to enhance the flavors. Cover the pot and place it in the oven, setting the temperature to a moderate value. If you are using a clay pot, it is important not to preheat the oven; let the pot warm up together with the oven for about 3 hours. This cooking style, known as 'slow food', guarantees an intense and deep flavor.

When ready, take the dish out of the oven and serve it on a platter, being careful to pour the remaining sauce left at the bottom of the pot into a sauce boat. It is ideal for the 'dodoloața' to be visible on the platter, juicy and appetizing, and the sauce to be served separately so that everyone can adjust to their own taste. Additionally, sour cream can be offered as an option to satisfy each guest's preferences. This lazy sarmale recipe is not just a comforting meal but also a culinary experience that will delight everyone!

 Tags:  onion meat cabbage rice sour cream wine pig christmas and new year's recipes gluten-free recipes