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How to Make Perfect Romanian Sarmale

Without fail cooking ultimate Romanian Sarmale easy, fast, practical.

Romanian Sarmale
Romanian Sarmale

Good Evening every body, at this time you get present recipe Romanian Sarmale with 17 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Romanian Sarmale.

Ingredients for Romanian Sarmale

  1. Needed 3 lb : cabbage head.

  2. Needed 1 1/2 lb : gound pork meat.

  3. Prepare 4 tbsp : vegetable oil.

  4. Needed 4 medium : onions, finely chopped.

  5. Needed 1 1/2 cup : celery, finely chopped.

  6. Prepare 1/2 lb : bacon, finely diced.

  7. Needed 1 tbsp : salt.

  8. Prepare 1/2 tbsp : black pepper.

  9. Prepare 1/2 tbsp : sweet paprika.

  10. Prepare 2 tbsp : fresh parsley, finely chopped.

  11. Needed 1 cup : rice.

  12. Prepare 1 cup : tomato sauce.

  13. Needed 1 cup : tomato juice.

  14. Prepare 1 quart : sour cabbage.

  15. Needed 1 : bay leaf.

  16. Prepare 1 : spring fresh dill.

  17. Needed 1 : smoked ham hock.

If all ingredients Romanian Sarmale it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Romanian Sarmale

  1. Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf..

  2. In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour..

  3. Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling..

  4. Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours..

  5. Serve with sour cream and mamaliga for a real Romanian dish..

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