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Sarmale, the Romanian Cabbage Rolls
Sarmale, the Romanian Cabbage Rolls

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We hope you got insight from reading it, now let’s go back to sarmale, the romanian cabbage rolls recipe. To cook sarmale, the romanian cabbage rolls you need 12 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Sarmale, the Romanian Cabbage Rolls:
  1. Get 350 gr beef minced
  2. Prepare 150 gr pork minced
  3. Get 1 package sour cabbage, available in eastern europe deli
  4. You need 1 cup rice, wash and drain
  5. Take 3 piece white onion
  6. Provide 3 piece garlic
  7. Provide 3 tbsp sweet red paprika powder
  8. Get 3 tbsp vegeta, the vegetable stock
  9. Get salt and pepper
  10. Prepare olive oil
  11. Take crispy bread
  12. Take sour cream
Steps to make Sarmale, the Romanian Cabbage Rolls:
  1. Heat the pan in a medium heat, saute the garlic and white onion in olive oil till its fragrant, then add the rice, sweet red paprika powder, vegeta and salt and pepper, cook for about 15 mins
  2. Add the minced meat in a bowl, and mix with the garlic onion rice till all mixed well together.
  3. Stuffed the sour cabbage with the meat and rice mixture,and roll it
  4. Place the cabbage rolls in a pot, and cover with water, cook in high heat until boiling and simmer in low heat for about 1 hour until meat cooked
  5. Best serve with crispy bread and you can add sour cream on the top. super easy and yummmy!!!

It is very similar to Hungarian Cabbage Rolls and very different from the Polish style. No holiday would be complete without these along with Fresh & Smoked Sausage, Mamaliga with Cheese (Polenta) and Cozanac Serve with sour cream and mamaliga for a real romanian dish. Cover the cabbage rolls with water then sprinkle with the bay leaves, peppercorns and the rest of the chopped cabbage. Stuffed Cabbage Rolls, our Romanian Sarmale, a healthy dinner dish made with ground meat and rice, herbs, paprika and seasoning, rolled in cabbage leaves or sauerkraut, and cooked in a light tomato sauce until tender. It's a traditional dish in Romania, which is a classic recipe at Christmas.

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