Plat
Romanian Sarmale
3 hPour 8Nutri-Score C€€
C
3 h
3 hRomanian Sarmale
ce qu’il vous faut
Ingrédients
pickled cabbage leaves (whole head, leaves separated)Fruits et légumes1 morceau
ground porkViandes500 g- ground beefViandes250 g
rice (rinsed)Céréales100 g
onion (finely chopped)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes3 morceaux
tomato pasteÉpicerie2 morceaux- smoked bacon (sliced)Viandes150 g
bay leavesÉpices3 morceaux
black pepper (ground)Épices1 g
paprikaÉpices5 g
dried thymeÉpices3 g
sunflower oilÉpicerie30 ml
sour cream (for serving)Produits laitiers200 g
par portion
Nutrition
329kcal
- Glucides
- 15 g
- Protéines
- 18 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Cocotte
Poêle
Saladier
Four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Bake
- Cover and bake at 170 °C until the cabbage is tender and the filling is cooked through.
- Étape 5
Serve
- Serve hot with sour cream.