Sarmale in Cabbage Leaves
Savor the authentic taste of Eastern Europe with this classic Sarmale in Cabbage Leaves recipe! These succulent cabbage rolls are filled with a perfectly seasoned blend of ground pork, ground beef, and rice, infused with the aromatic flavors of dill and thyme. Simmered slowly in a tangy tomato and sauerkraut juice sauce, the cabbage becomes tender and rich with savory flavors. This hearty dish, traditionally served during holidays or special gatherings, is as comforting as it is flavorful. Garnished with fresh parsley and best enjoyed alongside creamy sour cream or a side of polenta, these Sarmale are a delightful culinary journey that's worth every minute of preparation. Perfect for a cozy family dinner or a festive feast, this recipe is a must-try for fans of stuffed cabbage or Eastern European cuisine!
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Ingredients
- 1 large cabbage
- 500 grams ground pork
- 300 grams ground beef
- 1 large onion
- 100 grams long grain rice
- 2 tablespoons tomato paste
- 2 tablespoons dill
- 1 teaspoon thyme
- 2 bay leaves
- 2 tablespoons vegetable oil
- 200 milliliters sauerkraut juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 500 milliliters water
- 1 tablespoon parsley
Directions
Step 1
1. Carefully remove the core from the cabbage and place the whole head in a large pot of boiling water for 5-10 minutes, until the leaves soften. Peel off the leaves gently as they become tender. Set them aside to cool.
Step 2
2. Finely chop the onion and sauté it in 1 tablespoon of vegetable oil until translucent.
Step 3
3. In a bowl, combine the ground pork, ground beef, sautéed onion, rice, dill, thyme, salt, and black pepper. Mix thoroughly to ensure an even distribution of ingredients.
Step 4
4. Take a cabbage leaf and cut out the thick stem if necessary. Place about 1-2 tablespoons of the meat mixture in the center of the leaf and roll it up, tucking in the sides to form a small, tight roll. Repeat with remaining leaves and filling.
Step 5
5. Line the bottom of a large pot with any remaining cabbage leaves (or extra leaves from the softened head). This will prevent the sarmale from sticking to the pot.
Step 6
6. Arrange the cabbage rolls in the pot, layering them if needed.
Step 7
7. Mix the tomato paste with sauerkraut juice and 500 milliliters of water. Pour the mixture over the cabbage rolls in the pot. Add bay leaves to the pot.
Step 8
8. Drizzle the remaining 1 tablespoon of vegetable oil over the top.
Step 9
9. Cover the pot and bring to a gentle simmer over medium heat. Reduce the heat to low and simmer for about 2.5 hours, until the cabbage is tender and the flavors have melded.
Step 10
10. Occasionally check to ensure there's enough liquid in the pot to prevent burning; add more water if necessary.
Step 11
11. Once cooked, garnish with chopped parsley and serve hot. Sarmale pairs well with polenta or a dollop of sour cream.
Nutrition Facts
| Serving size | (2891.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3150.0 |
| Total Fat 186.4g | 0% |
| Saturated Fat 64.0g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 662.4mg | 0% |
| Sodium 4640.4mg | 0% |
| Total Carbohydrate 173.9g | 0% |
| Dietary Fiber 29.8g | 0% |
| Total Sugars 47.6g | |
| Protein 201.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 800.6mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 3424.6mg | 0% |
Source of Calories