Plato principal
Romanian Sarmale
3 hPara 8Nutri-Score C€€
C
3 h
3 hRomanian Sarmale
receta de
Abir el saghir
@abir.sag
24 recetas
53 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
pickled cabbage leaves (whole head, leaves separated)Frutas y verduras1 pieza
ground porkCarne500 g- ground beefCarne250 g
rice (rinsed)Cereales100 g
onion (finely chopped)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras3 piezas
tomato pasteDespensa2 piezas- smoked bacon (sliced)Carne150 g
bay leavesEspecias3 piezas
black pepper (ground)Especias1 g
paprikaEspecias5 g
dried thymeEspecias3 g
sunflower oilDespensa30 ml
sour cream (for serving)Lácteos200 g
por ración
Nutrición
329kcal
- Carbohidratos
- 15 g
- Proteínas
- 18 g
- Grasas
- 22 g
lo que usará
Utensilios
Cocotte
Sartén
Bol
Horno
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Bake
- Cover and bake at 170 °C until the cabbage is tender and the filling is cooked through.
- Paso 5
Serve
- Serve hot with sour cream.