ROMANIAN SARMALE (CABBAGE ROLLS)
This is a recipe that my grandmother made and was made and served at church dinners as I was growing up. 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 (rich egg bread with nuts or cheese).
Provided by dollygallu
Categories Pork
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf.
- In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour.
- Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling.
- Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours.
- Serve with sour cream and mamaliga for a real romanian dish.
Nutrition Facts : Calories 1256.7, Fat 75.9, SaturatedFat 23.7, Cholesterol 198.6, Sodium 3861.2, Carbohydrate 84.6, Fiber 16, Sugar 25, Protein 62.5
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Rakib YT
[email protected]These cabbage rolls were delicious! I will definitely be making them again.
Vulpe Bianca
[email protected]Overall, I thought these cabbage rolls were pretty good. They were a bit bland for my taste, but I think that's just a personal preference. I would definitely make them again, but I would add more spices next time.
Yusufu Sennyangw
[email protected]These cabbage rolls were a good way to use up leftover cabbage. They weren't the best cabbage rolls I've ever had, but they were still pretty good.
Ghufran Ullah
[email protected]I'm not sure what I did wrong but my cabbage rolls were really dry. I think I didn't add enough water to the pot.
Jannat Rimi
[email protected]These cabbage rolls were just okay. They weren't bad, but they weren't anything special either.
Bokamoso Sereisho
[email protected]These cabbage rolls were a lot of work to make and they didn't turn out that great. I wouldn't recommend this recipe.
Mominur Rohman
[email protected]I followed the recipe exactly but my cabbage rolls fell apart. I think I overcooked them.
Glenntavious Thomas
[email protected]These cabbage rolls were a bit bland for my taste. I think I would add more spices next time.
myst killa
[email protected]I'm not a fan of cabbage rolls but my husband is. I made these for him and he loved them. He said they were the best cabbage rolls he had ever had.
Alexa Manners
[email protected]These cabbage rolls were amazing! The filling was so flavorful and the cabbage leaves were cooked to perfection. I will definitely be making these again.
Ibrahim sambo Bunxa
[email protected]I've been making these cabbage rolls for years and they are always a hit. I love the combination of the ground beef, rice, and vegetables. The cabbage leaves are always tender and flavorful.
Andine Engelbrecht
[email protected]These cabbage rolls were a lot of work to make, but they were worth it. They were so delicious and everyone at my dinner party loved them.
Themba Freedom
[email protected]I'm not a huge fan of cabbage rolls but I thought I'd give this recipe a try. I was pleasantly surprised! The cabbage rolls were actually really good. The filling was flavorful and the cabbage leaves were cooked perfectly.
soon_fit_ peitilo
[email protected]I made these cabbage rolls for my Romanian grandmother and she said they were the best she had ever had. High praise indeed!
Mannan Lovely
[email protected]I followed the recipe exactly and the cabbage rolls turned out great. The filling was moist and flavorful, and the cabbage leaves were tender.
Ch. Ahsan Shahzad
[email protected]These cabbage rolls were delicious! I made them for a potluck and they were a huge success. Everyone loved them.
Tahsina Alam
[email protected]I've made these cabbage rolls several times now and they are always a crowd-pleaser. The filling is savory and flavorful, and the cabbage leaves are cooked to perfection. I highly recommend this recipe!
Vida Ubong
[email protected]These cabbage rolls were a hit with my family! They were so flavorful and comforting. I loved the combination of the ground beef, rice, and vegetables. The cabbage leaves were tender and held everything together perfectly. I will definitely be making