Hoofdgerecht
Romanian Sarmale
3 uVoor 8Nutri-Score C€€
C
3 u
3 uRomanian Sarmale
recept van
Abir el saghir
@abir.sag
24 recepten
53 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
pickled cabbage leaves (whole head, leaves separated)Groente en fruit1 stuk
ground porkVlees500 g- ground beefVlees250 g
rice (rinsed)Granen100 g
onion (finely chopped)Groente en fruit2 stukken
garlic (minced)Groente en fruit3 stukken
tomato pasteVoorraadkast2 stukken- smoked bacon (sliced)Vlees150 g
bay leavesKruiden en specerijen3 stukken
black pepper (ground)Kruiden en specerijen1 g
paprikaKruiden en specerijen5 g
dried thymeKruiden en specerijen3 g
sunflower oilVoorraadkast30 ml
sour cream (for serving)Zuivel200 g
per portie
Voedingswaarden
329kcal
- Koolhydraten
- 15 g
- Eiwitten
- 18 g
- Vetten
- 22 g
wat u gebruikt
Keukengerei
Braadpan
Koekenpan
Mengkom
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Bake
- Cover and bake at 170 °C until the cabbage is tender and the filling is cooked through.
- Stap 5
Serve
- Serve hot with sour cream.