Recipe

Stuffed Cabbage Rolls - Romanian Sarmale Recipe

	Elgab89 / All my dishes 1 year, 4 months ago This is my grandmother recipe that we use in our family for each Christmas (traditional in Romania) and whenever we need some comfort food. We actually serve it with polenta and we top each plate with 2 generous spoons of sour cream. This can be cook... More Prep:90m Cook:180m Servings:8	Elgab89
	meat eastern european difficult comfort food

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Fans

notyourmom

gourmetana

lunasea

kimberry

trigger

greekgirrr

jimrug1

chefmeow

momo_55gra

Ingredients

500gr ground beef

500gr ground pork ( do not use the lean kind - it will enhance the flavour if you use the regular one)

1 spoon tomato paste

salt and pepper

2 spoons rice uncooked

1 large or 2 small cabbage heads

1 large onion

250g smoked bacon cut in small pieces

500 gr (1 can) wine sauerkraut

1 spoon whole peppers

salt and pepper

3 tbsp tomato paste

1 laurel leaf

1 small smoked pork hock - just for taste

water

Directions

Filling: Mix the ground beef, ground pork, tomato paste, salt and pepper (after taste - if you use the cabbage pickled in bryne, remember that it can be quite salty!) and rice. Set it on the side at room temperature while you prepare the leaves of the cabbage.

If you use the pickled cabbage, taste it and if it is too salty wash it gently without breaking the leaves. If you use fresh cabbage, you have to add it whole in salted boilling water for 5 -10 minutes ( depending how thick the leaves are - as a general rule I try to choose the thinest leaves possible). Once boiled take each leaf carefully and wrap about 1 - 2spoons of meat. The size of the rolls are really personal preferrence, in Southern Romania they are usually really small and going North towards Moldavia they get really big in size. I personally prefer it in the middle, so you can have a good bite of cabbage with the meat.

Separately, in a pan fry the bacon together with the onion until translucent ( about 2-3min) and add the sauerkraut, salt (again taste the sauerkraut and see how salty it is), pepper, whole pepper and the tomato paste- cook another 3 minutes. Set it aside.

In a deep crock/pan spread evenly at the bottom about 1/3 from the sauerkraut mix. On top of it add one layer of rolls. Add another layer of sauerkraut and another layer of rolls. Finish with a layer of sauerkraut. On top add the small pork hock and the laurel and add water in order to barely cover the rolls.

Boil on stove top at med- slow heat approx. 2 hours - 2 1/2 hours. We usually take out one roll after 2 hours and try to see if it is cooked thoroughly. Once cooked, take out the laurel and the pork hock and discard.

Bake at 375F for another 30 minutes untill you see a nice crust formed on top of it.

You can actually freeze it. In the freezer keeps very well for at least 1 month.

Enjoy!

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Comments

chefmeow 1 year, 4 months ago said:
Oh wow, a very nice change on the traditional stuffed pepper, which we love in my house. Will surprise the group with this delight next time they ask for stuffed peppers. Thanks for a wonderful post. You have my 5.

elgab89 1 year, 4 months ago said:
Thank you :) I love stuffed peppers too!

mrgresch 1 year, 4 months ago said:
Nice recipe. Similar to the Hungarian version. I dislike those Irish recipes, lol.

cocinera 1 year, 4 months ago said:
Wow want ro try these im saving this one

krumkake 1 year, 4 months ago said:
What a wonderful, flavorful, traditional recipe - this will be a Must Try when the weather cools down and I am ready to turn the oven back on...thank you for sharing a precious family recipe!

carmenperez 1 year, 4 months ago said:
Hi Elga!
Carmen here im from Romania also
Wonderfull recipe i also make this
dish only 2 times a month
much work but isnt it soooo
yummmmy Have a nice Week

jimrug1 1 year, 4 months ago said:
This sounds awesome. I love stuffed anything...;-)~

lunasea 1 year, 4 months ago said:
I love all the layers of flavors going on here. Another keeper - moving to my short list. Thanks so much! :)

notyourmomma 1 year, 4 months ago said:
Yep, when it gets cooler, this will be on our table. Wonderful recipe.

robertg 1 year, 4 months ago said:
WE make stuffed cabbage but this is different and a must make when the weather cools down, I printed this and have it set in my MUST MAKE folder. thanks for sharing......Bob

momo_55grandma 1 year, 4 months ago said:
Sounds delicous thanks

mrgresch 1 year, 3 months ago said:
I made stuffed cabbages ( used my Grandmother's Hungarian recipe but I used a pork hock like your recipe has and I have to say, what a great way to do it! The sauerkraut was amazing. I use a bag of Frank's kraut ( better in the bag versus a can) then I use 2 cups shredded cabbage sauteed in bacon grease and paprika with onions. The hock took it over the top.

lasaf 1 year, 3 months ago said:
Cabbage rolls are one of my kids favorite foods. I always want to add more flavor but didn't know what to use. Now I know. Thanks. L.

kimberry 1 year, 3 months ago said:
I Love Cabbage high 5 cooking friend :)

momo_55grandma 1 year, 3 months ago said:
Agreat flavorful cabbage thanks

gourmetana 1 year, 2 months ago said:
Amazing recipe!!! I love recipes with history! Thank you!! 5*

trigger 12 months ago said:
I love making these with fresh cabbage oh so delicious.
Five forks

I added this to my new group, Most Requested Recipes hope you will join in on the fun.

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