Stuffed cabbage rolls with sour and sweet cabbage

Sarmale with sour and sweet cabbage

Sarmale are an emblematic dish, loved by many and often associated with festive meals, family gatherings, and pleasant childhood memories. When it comes to sarmale, the combination of sour and sweet cabbage adds a touch of freshness and a unique flavor, making them some of the most appreciated dishes in our cuisine. The recipe I will share today is simple and delicious, favored by my husband and, of course, by me as well. These sarmale with sour and sweet cabbage are easy to make and are ideal for any occasion.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6-8

Ingredients:

- 1 sweet cabbage (700-800 g)
- 1 sour cabbage (1-1.2 kg)
- 1 kg minced pork
- 300 g smoked ham, diced
- 80 g rice
- 2 medium onions
- 2 carrots (1 will be kept for serving)
- 4-5 tomatoes, sliced
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 4 tablespoons of ketchup
- 350 ml broth
- 3-4 tablespoons of oil
- 2-3 bay leaves
- 1 teaspoon of peppercorns
- Salt, pepper, and thyme to taste

Step by step:

1. Preparing the ingredients: Start by peeling the onions and carrots. Dice the onion and carrot into small cubes, and if you want to simplify your work, you can use a blender to finely chop the vegetables. However, keep half a carrot for decoration.

2. Sautéing the vegetables: In a deep pan, heat 3 tablespoons of oil over medium heat. Add the chopped onion and carrot and sauté for 5-7 minutes until they become translucent. Then, add the ketchup and the washed and drained rice. Let everything sauté for another 5 minutes, stirring frequently, until the rice swells slightly.

3. Preparing the filling: After the vegetables have been sautéed, add the chopped greens (dill and parsley) and mix well. Transfer the mixture to a large bowl, add the minced meat, salt, pepper, and thyme, then mix everything with your hands or a spatula. Now you have the perfect filling for sarmale!

4. Wrapping the sarmale: Unfold the leaves of sour cabbage and take one at a time. Place a tablespoon of filling at the base of the leaf, fold the edges, and roll tightly. Continue making sarmale until you exhaust the filling.

5. Placing the sarmale in the pot: On the bottom of a large pot, place a layer of chopped sweet cabbage. Then, arrange the sarmale radially, leaving space in the middle to add the smoked ham. Between the sarmale, place slices of carrot, bay leaves, and a few sprigs of greens. Add another 2-3 layers of sarmale, then cover everything with the remaining chopped sweet cabbage and sliced tomatoes.

6. Boiling the sarmale: Sprinkle the peppercorns on top and add the broth mixed with water until it covers the sarmale. Place the pot on low heat, making sure to put a thick tray underneath to prevent sticking. Let it boil for about an hour.

7. Serving: After the sarmale are cooked, carefully remove them onto a platter, adding a bit of juice from the pot. Decorate with fresh greens, tomatoes, and carrot slices from the pot. These sarmale with sour and sweet cabbage are delicious and can be served warm, alongside thick sour cream or a hot pepper, if you like a bit of spice.

Practical tips:

- Cabbage: Make sure the sour cabbage is well fermented to give the sarmale an intense flavor. If you don’t like it too sour, you can rinse the sour cabbage leaves under cold water before using them.
- Meat: You can use pork, but a combination with beef will add an even richer flavor. If you prefer, you can also try turkey meat for a lighter version.
- Variations: For a different taste, you can add a few tablespoons of tomato paste instead of ketchup or experiment with spices like sweet paprika or herbs de Provence.
- Storage: If you have leftover sarmale, you can keep them in the fridge for 3-4 days or freeze them. Sarmale taste even better the next day when the flavors have mingled.

Nutritional benefits: Sarmale are a good source of protein due to the meat, and sour cabbage is rich in vitamin C and fiber, contributing to healthy digestion. A serving of sarmale can contain about 350-400 calories, depending on the ingredients used.

Ideal combinations: These sarmale pair perfectly with warm polenta and a bottle of dry white wine. Additionally, a fresh cabbage salad or a tomato salad with onion will complete the meal.

In conclusion, sarmale with sour and sweet cabbage are more than just a simple dish. They bring not only flavor to the table but also tradition and beautiful memories. So, don’t hesitate to start cooking and share this recipe with your loved ones. Enjoy your meal!

 Ingredients: 1 sweet cabbage (700-800 g) 1 sour cabbage (1-1.2 kg) 1 kg minced pork 300 g smoked ham 80 g rice 2 onions 2 carrots 4-5 tomatoes 1 bunch of dill + parsley 4 tablespoons ketchup 350 ml broth 3-4 tablespoons oil 2-3 bay leaves 1 teaspoon peppercorns salt, pepper, thyme

 Tags:  stuffed cabbage rolls rice easter recipes easter dishes easter dishes christmas recipes