Sarmale

Cabbage rolls of pork and rice, slow-baked with smoked meat.

Ingredients

• 1 head Sour cabbage
• 700 g Ground pork
• 1 cup Rice
• 3 Onions
• 150 g Smoked bacon
• 3 tbsp Tomato paste
• 1 tsp Thyme
• 3 Bay leaves
• 1 tsp Black pepper
• 4 tbsp Oil
• 2 tsp Salt
• 4 cups Water

Method

1. Prepare the leaves — Separate the sour cabbage leaves and trim the thick ribs flat.
2. Make the filling — Fry the onion, then mix with the pork, washed rice, thyme, pepper and salt.
3. Roll — Put filling on each leaf, fold the sides in, and roll into a firm parcel.
4. Layer the pot — Line the base with shredded cabbage and bacon, then pack the rolls in tight layers.
5. Add liquid — Mix the tomato paste with water and pour over, adding bay leaves.
6. Cook very slowly — Cover and bake at 150°C for 3 hours.
7. Sarmale is ready — Rest 20 minutes and serve with polenta and sour cream.

More Romania recipes

• Mămăligă
• Mici