Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: Sarmale - The Great Hidden Gem of Romania  (Read 461 times)

Offline Epn

  • 1st Kit
  • *
  • Posts: 2
Sarmale - The Great Hidden Gem of Romania
« on: April 14, 2023, 04:45:39 am »


Source Video: https://youtu.be/zlQnGi9GlyY



Ingredients
  • 1 kg and half or 3,3 pounds of fat minced pork meat; 65 % meat and 35 % fat, pure fat
  • 2 pieces of pickled cabbage; depending on the size of your cabbage might be 3 if they are small, or just 1 if it’s a huge one
  • 3 onions
  • 2 tablespoons of tomato paste
  • 200 ml or 6,7 fluid ounces of canned tomatoes
  • bay leaves
  • peppercorns
  • 150 grams or 5,3 ounces of rice; presoak the rice 1h before cooking
  • 100 grams or 3,5 ounces of bacon
  • 50 ml or 1,7 fluid ounces of sunflower oil
  • 1 liter or 34 fluid ounces of water

A condiment mix that contains:
  • 2 teaspoons of thyme
  • 1 teaspoon of salt
  • 1 teaspoon of dried dill
  • 1 teaspoon of sweet smoked paprika ( regular paprika also works )
  • 1 teaspoon of pepper
  • Optional: half a teaspoon of garlic powder
Directions:

  • Start by grinding the meat if your butcher doesn't provide that service.
  • Unwrap and portion the cabbage leaves by removing the middle vein of the cabbage leaf.
  • Lightly fry the bacon in 50 ml of sunflower oil for a few minutes, remove the bacon and sauté the onions in the same oil. Add pre-soaked rice, let it cook for a few minutes on low heat. Add 1 tablespoon of tomato paste and canned tomatoes. Let the sauce cook all together for 10 minutes on low heat. Let the sauce cool off before mixing it with the meat.
  • In a big bowl, add minced meat, the freshly made sauce, and the condiment mixture. Blend everything well into a paste.
  • Add finely chopped pickled cabbage, peppercorns, and bay leaves in a pot good for both stove and oven usage. Place the bacon from earlier in the pot if there is any left.
  • Place a cabbage leaf in your hand, take the meat with the other hand, and place it on top of the leaf. Roll it then shove the corners of the leaf inside the roll. Place each sarma in the tray as you shape them.
  • Add 1 tablespoon of tomato paste in 1 liter of water and mix. Pour the mixture over the cabbage rolls and put them to boil for 4 hours on the lowest setting of your stove. Every hour, add 1 cup of water to compensate for the water that evaporates during boiling.
  • After 4 hours of boiling switch to roasting. Add a lid over the tray/pot or aluminum foil and put the stuffed cabbage rolls in the oven at 170 degrees Celsius or 338 degrees Fahrenheit for 1 hour and a half with the lid on the entire time.
  • After 4 hours of boiling switch to roasting. Add a lid over the tray/pot or aluminum foil and put the stuffed cabbage rolls in the oven at 170 degrees Celsius or 338 degrees Fahrenheit for 1 hour and a half with the lid on the entire time.

Offline joshuawise

  • 1st Kit
  • *
  • Posts: 1
Re: Sarmale - The Great Hidden Gem of Romania
« Reply #1 on: October 27, 2023, 12:54:29 am »


Source Video: https://youtu.be/zlQnGi9GlyY



Ingredients
  • 1 kg and half or 3,3 pounds of fat minced pork meat; 65 % meat and 35 % fat, pure fat
  • 2 pieces of pickled cabbage; depending on the size of your cabbage might be 3 if they are small, or just 1 if it’s a huge one
  • 3 onions
  • 2 tablespoons of tomato paste
  • 200 ml or 6,7 fluid ounces of canned tomatoes
  • bay leaves
  • peppercorns
  • 150 grams or 5,3 ounces of rice; presoak the rice 1h before cooking
  • 100 grams or 3,5 ounces of bacon
  • 50 ml or 1,7 fluid ounces of sunflower oil
  • 1 liter or 34 fluid ounces of water

A condiment mix that contains:
  • 2 teaspoons of thyme
  • 1 teaspoon of salt
  • 1 teaspoon of dried dill
  • 1 teaspoon of sweet smoked paprika ( regular paprika also works )
  • 1 teaspoon of pepper
  • Optional: half a teaspoon of garlic powder
Directions:

  • Start by grinding the meat if your butcher doesn't provide that service.
  • Unwrap and portion the cabbage leaves by removing the middle vein of the cabbage leaf.
  • Lightly fry the bacon in 50 ml of sunflower oil for a few minutes, remove the bacon and sauté the onions in the same oil. Add pre-soaked rice, let it cook for a few minutes on low heat. Add 1 tablespoon of geometry dash subzero and canned tomatoes. Let the sauce cook all together for 10 minutes on low heat. Let the sauce cool off before mixing it with the meat.
  • In a big bowl, add minced meat, the freshly made sauce, and the condiment mixture. Blend everything well into a paste.
  • Add finely chopped pickled cabbage, peppercorns, and bay leaves in a pot good for both stove and oven usage. Place the bacon from earlier in the pot if there is any left.
  • Place a cabbage leaf in your hand, take the meat with the other hand, and place it on top of the leaf. Roll it then shove the corners of the leaf inside the roll. Place each sarma in the tray as you shape them.
  • Add 1 tablespoon of tomato paste in 1 liter of water and mix. Pour the mixture over the cabbage rolls and put them to boil for 4 hours on the lowest setting of your stove. Every hour, add 1 cup of water to compensate for the water that evaporates during boiling.
  • After 4 hours of boiling switch to roasting. Add a lid over the tray/pot or aluminum foil and put the stuffed cabbage rolls in the oven at 170 degrees Celsius or 338 degrees Fahrenheit for 1 hour and a half with the lid on the entire time.
  • After 4 hours of boiling switch to roasting. Add a lid over the tray/pot or aluminum foil and put the stuffed cabbage rolls in the oven at 170 degrees Celsius or 338 degrees Fahrenheit for 1 hour and a half with the lid on the entire time.
Great recipe. I did and it's more delicious than my thought. Delicious stuffed cabbage rolls in tomato sauce!

Offline erockrph

  • I must live here
  • **********
  • Posts: 7765
  • Chepachet, RI
    • The Hop WHisperer
Re: Sarmale - The Great Hidden Gem of Romania
« Reply #2 on: October 28, 2023, 06:43:57 am »
Interesting. Seems very similar to Polish gołąbki. Looks delicious!
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer