🍽️ Classic Sarmale (Stuffed Cabbage Rolls) with Smoked Bacon Recipe
Sarmale, or stuffed cabbage rolls, is a cherished dish in Romanian cuisine, often served during festive occasions and family gatherings. This classic recipe features tender cabbage leaves filled with a savory mixture of meat, rice, and spices, all enhanced by the rich flavor of smoked bacon. In this article, we will guide you through the process of making authentic Romanian Sarmale, ensuring that you can recreate this beloved dish in your own kitchen.
🥩 Ingredients
| Ingredient | Quantity |
|---|---|
| Sour cabbage (whole leaves) | 1 large head (about 1 kg) |
| Ground pork | 500 grams |
| Smoked bacon | 200 grams, diced |
| Long-grain rice | 100 grams (1/2 cup) |
| Onion | 1 large, finely chopped |
| Carrot | 1 medium, grated |
| Tomato paste | 2 tablespoons |
| Fresh dill | 2 tablespoons, chopped |
| Fresh parsley | 2 tablespoons, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Paprika | 1 teaspoon |
| Bay leaves | 2 |
| Water | 1.5 liters |
| Vegetable oil | 2 tablespoons |
🥄 Instructions
1. Prepare the Cabbage
- Carefully separate the leaves from the sour cabbage. If the leaves are too thick, you can blanch them in boiling water for a few minutes to soften them. Set aside.
2. Cook the Filling
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in the grated carrot and cook for an additional 3-4 minutes.
- Add the diced smoked bacon and cook until it starts to brown.
- In a large bowl, combine the ground pork, sautéed mixture, long-grain rice, tomato paste, fresh dill, fresh parsley, salt, black pepper, and paprika. Mix well until all ingredients are evenly incorporated.
3. Assemble the Sarmale
- Take a cabbage leaf and place about 1-2 tablespoons of the filling at the base of the leaf. Fold the sides over the filling and roll it up tightly, like a burrito. Repeat this process until all the filling is used.
4. Layer the Pot
- In a large pot, place a few leftover cabbage leaves at the bottom to prevent the rolls from sticking.
- Arrange the stuffed cabbage rolls in layers, adding bay leaves between the layers for added flavor.
5. Cook the Sarmale
- Pour 1.5 liters of water over the rolls, ensuring they are covered. If needed, add more water.
- Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the cabbage is tender and the flavors meld together.
6. Serve
- Once cooked, serve the Sarmale hot, garnished with additional fresh parsley and a dollop of sour cream if desired. They pair beautifully with polenta (mămăligă) on the side.
🍽️ Serving Suggestions
- Accompaniments: Serve Sarmale with a side of sour cream and mămăligă (polenta) for a traditional Romanian meal.
- Garnish: Fresh herbs like parsley or dill can enhance the presentation and flavor.
🌟 Tips for the Best Sarmale
- Choosing the Cabbage: Using sour cabbage is essential for authentic flavor. If you can’t find it, you can use fresh cabbage, but you will need to blanch the leaves to soften them.
- Meat Options: While this recipe uses ground pork, you can mix in ground beef or turkey for a different flavor profile. The addition of smoked bacon is key to achieving that rich, savory taste.
- Rice Cooking: Make sure to rinse the rice before adding it to the filling to remove excess starch, which can make the rolls gummy.
🥘 Nutritional Benefits
Sarmale is not only delicious but also nutritious. The combination of meat, rice, and cabbage provides a balanced meal rich in protein, fiber, and essential vitamins. The sour cabbage adds probiotics, which are beneficial for gut health.
Tags:
Romania
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