‹ Cabbage, tempered

Cabbage rolls - Sarmale

December 17, 2009 in Cabbage, Romanian Traditional | No comments

Sarmale1 large soured cabbage or one large cabbage and sour kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes or 1 tablespoon tomato sauce, salt, pepper, 1 qt/1 l sour cream

Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. sarmale.jpgThe smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping tablespoon of lard, let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.

* When soured cabbage is not available, use cabbage leaves scalded in water and sour kraut in stead of chopped (julienned) cabbage.

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