Stuffed Cabbage Rolls / Sarmale / Töltött Káposzta

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Posted By: Dan Petra
Posted In:  Traditional Recipes
Page Views:  2840 views
Preparation Time:  60 minutes
Cooking Time:  120 minutes


Other Info

servings: 10-20

Ingredients

U.S.

Ingredients

European

1 c

Slănină (chopped)

225 g

3

Onions (medium)

3

4

Tomatoes

4

1 ½

Red bell peppers

1 ½

¾ c

Shredded carrots

95 g

4 Tbs

Vegeta

4 Tbs

½ tsp

Pepper

½ tsp

2 tsp

Sweet paprika

2 tsp

2 Tbs

Dill

2 Tbs

3 Tbs

Tomato paste

3 Tbs

3 - 4 c

Mushrooms (optional)

200 - 300 g

3 Tbs

Dried parsley

3 Tbs

½ c

Water

120 ml

3 c

Rice (round)

600 g

4 ½ lb

Beef (ground)

2 kg

1 Tbs

Salt

1 Tbs

1 Tbs

Vinegar

1 Tbs

2

Cabbage heads

2

¼ c

Fresh parsley

15 g

To taste

Assorted herbs

To taste

As needed

Sour cream

As needed


Directions

1. To prepare the filling, heat oil and chopped slănină on medium heat.

2. Chop onions, tomatoes, and peppers then add to pan.

3. Add shredded carrot, vegeta, pepper, ardei dulce, dill, tomato paste and chopped mushroom.

4. Mix dried parsley with ½ c water and add to pan.

5. Mix together, and then add the rice. Simmer for 10 minutes. Take off flame. Add ground meat and mix well.

6. To prepare the cabbage, fill a deep pot ¾ full with water, 1 Tbs salt and 1 Tbs vinegar. Place over high heat.

7. Cut out hearts of cabbage and dunk the cabbage into the pot.

8. With a fork, start separating the leaves of the cabbage, one by one. Blanche for two minutes then place them in a separate bowl.

9. Cut off thick stems.

10.   To assemble the Sarmale, place roughly 1 Tbs of stuffing on cabbage leaf and role tightly like a cigar. Tuck in the ends.

11.   Place unused cabbage leaves at the bottom of the pot, along with the fresh parsley and any other spices you happen to have (dill, basil, thyme, etc), to prevent burning of the Sarmale.              

12.   Add water until Sarmale are covered, and then cover pot with lid and let cook over low flame for at least 1 hour or until half the water has evaporated. Serve with Smântână.

 

Notes: It may look daunting, but Sarmale are rather easy and inexpensive to make. The most time consuming part of making Sarmale is the preparation. Once they are assembled, you just leave them alone. Don’t worry if you don’t have all the ingredients mentioned. The only secret to great Sarmale is a lot of onion. As long as you have that, the rest is just added taste. This recipe will feed two people for a week. If you can’t find an ingredient, leave it out. The ones you really need are onions (plenty of them!), tomato paste, and lots of seasoning. This recipe can be halved.

 

Variations: This is a great way to meet other Romanians; everyone has a different and unique Sarmale recipe and the discussion about the proper way to make them can last hours! Have fun experimenting and don’t be intimidated!

 

Substitutions: Ground beef/Any ground meat.

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