Moldovan sarmale
Small rolls of soured cabbage stewed with smoked meat under a blanket of leaves.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Take the head apart into leaves and pare down the thick rib at the base of each.
Fry the onion in oil until golden and cool it completely.
Mix the mince with the raw rice, onion, dill, thyme, salt and pepper.
Halve the larger leaves and roll parcels the size of a thumb.
Line the base of a pot with leaf trimmings and pieces of smoked rib.
Pack the sarmale in tight circles, laying ribs between every other layer.
Pour over tomato juice and water, cover with torn leaves and stew at 150 °C for three hours.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.