Sarmale
Sarmale, from above
Non vegRomania

Sarmale

Pork and rice wrapped in sour cabbage, slow cooked with smoked meat. Romania's festive heartbeat.

210 minTime
21 gProtein each
mildSpice
Festive cabbage rolls2 chapters · 1 min read

Make it your way

Grandma's wayWith polenta and sour cream.
The original
448kcalsame
21 gproteinsame
6 gfibresame
210minutessame

Sarmale.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Sauerkraut800 g, plus whole pickled leaves or blanched cabbage leaves
Cabbageleaves, if no pickled leaves
Minced pork (pork mince, ground pork)700 g
Rice½ cup
Onion2, chopped
Cooking oil (vegetable oil)2 tbsp
Tomato puree¾ cup
Bacon (streaky rashers, streaky bacon)150 g smoked
Dried thyme1 tsp
Dill leaveschopped
Bay leaf (indian bay leaf)2
Paprika2 tsp
Saltto taste
Black pepperto taste
Waterto cover

Method

4 steps
  1. 1Fry onion in oil, mix with pork, rice, thyme, dill, paprika, salt and pepper.
  2. 2Roll small spoonfuls tightly in cabbage leaves.
  3. 3Layer chopped sauerkraut, rolls and bacon in a heavy pot. Top with kraut, tomato, bay and water.
  4. 4Cover and cook very gently on the stove or in a 160 C oven for 3 hours.
Serve it like this

Serve several rolls with sour cream, mămăligă and a hot pepper on the side.

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Make it a meal

What goes with Sarmale: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Mămăligă35 min
On the side Bagara baingan50 min
To drink Sweet lassi10 min
Something sweet Cozonac210 min
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