Hauptgericht
Romanian Sarmale
3 Std.Für 8Nutri-Score C€€
C
3 Std.
3 Std.Romanian Sarmale
was Sie brauchen
Zutaten
pickled cabbage leaves (whole head, leaves separated)Obst & Gemüse1 Stück
ground porkFleisch500 g- ground beefFleisch250 g
rice (rinsed)Getreide100 g
onion (finely chopped)Obst & Gemüse2 Stücke
garlic (minced)Obst & Gemüse3 Stücke
tomato pasteVorräte2 Stücke- smoked bacon (sliced)Fleisch150 g
bay leavesGewürze3 Stücke
black pepper (ground)Gewürze1 g
paprikaGewürze5 g
dried thymeGewürze3 g
sunflower oilVorräte30 ml
sour cream (for serving)Milchprodukte200 g
pro Portion
Nährwerte
329kcal
- Kohlenhydrate
- 15 g
- Eiweiß
- 18 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Bräter
Bratpfanne
Rührschüssel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the filling
- Soften the onion in the oil in a frying pan.
- Mix the ground pork, ground beef, rice, garlic, paprika, thyme and black pepper with the onion.
- Schritt 2
Roll the sarmale
- Separate the pickled cabbage leaves and trim the thick ribs.
- Place a spoonful of filling on each leaf and roll tightly, tucking in the sides.
- Schritt 3
Layer in the pot
- Line the bottom of the Dutch oven with chopped cabbage and bacon slices.
- Arrange the rolls in tight layers, adding bacon and bay leaves between them.
- Mix the tomato paste with water and pour over the rolls to cover.
- Schritt 4
Bake
- Cover and bake at 170 °C until the cabbage is tender and the filling is cooked through.
- Schritt 5
Serve
- Serve hot with sour cream.