Main
Romanian Sarmale
3 hServes 8Nutri-Score C€€
C
3 h
3 hRomanian Sarmale
what you need
Ingredients
pickled cabbage leaves (whole head, leaves separated)Produce1 piece
ground porkMeat500 g- ground beefMeat250 g
rice (rinsed)Grains100 g
onion (finely chopped)Produce2 pieces
garlic (minced)Produce3 pieces
tomato pastePantry2 pieces- smoked bacon (sliced)Meat150 g
bay leavesSpices3 pieces
black pepper (ground)Spices1 g
paprikaSpices5 g
dried thymeSpices3 g
sunflower oilPantry30 ml
sour cream (for serving)Dairy200 g
per serving
Nutrition
329kcal
- Carbs
- 15 g
- Proteins
- 18 g
- Fat
- 22 g
what you’ll use
Tools
Dutch oven
Frying pan
Mixing bowl
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Bake
- Cover and bake at 170 °C until the cabbage is tender and the filling is cooked through.
- Step 5
Serve
- Serve hot with sour cream.